Sticky, Chewy, Messy, Gooey : Desserts for the Serious Sweet Tooth
Here's a collection of desserts that gives you more than 75 sticky, chewy, messy, gooey reasons to stock up on napkins. Still not satisfied? How about Cheesecake Pops, Giant Coconut Cream Puffs, Hawaiian Caramel Corn, Milky Way Tempura-on-a-Stick, or Sticky Pear and Walnut Upside-Down Gingerbread? And there are plenty more where they came from. In addition to each buttery, sugary favorite, author Jill O'Connor has included all the techniques and tools you'll need to recreate these perfectly decadent treasures. Sprinkled throughout are sweet tips on using phyllo dough, toasting nuts, choosing the right cocoa, and making a heavenly ganache, ensuring that every pudding, cookie, cake, pie, and over-the-top treat tastes as irresistible as it sounds. If you think chocolate, marshmallow, whipped cream, and caramel belong in a separate food group alltheir own, you're ready to bite into all that's "Sticky, Chewy, Messy, Gooey".
- Hardback | 168 pages
- 204 x 230 x 24mm | 879.96g
- 01 Oct 2007
- CHRONICLE BOOKS
- California, United States
- 24 colour photos
"The recipe, from Jill O'Connor's lusciously photographed Sticky Chewy Messy Gooey: Desserts for the Serious Sweet Tooth (Chronicle), balances cool coffee ice cream with the warming flavors of rum and Kahlua, making this gooey treat appropriate for all kinds of weather." Imbibe, March/April 08 Issue "The recipe, from Jill O'Connor's lusciously photographed "Sticky Chewy Messy Gooey: Desserts for the Serious Sweet Tooth" (Chronicle), balances cool coffee ice cream with the warming flavors of rum and Kahlua, making this gooey treat appropriate for all kinds of weather." "Imbibe," March/April 08 Issue
About Jill O'Connor
Graduate of the Cordon Bleu Cooking School in London, Jill O'Connor has authored Phyllo, Easter Treats, and Simple French Desserts. She lives in Coronado, California. Leigh Beisch is a San Francisco-based photographer. Her work has appeared in Irish Puddings and Gentlemen, Start Your Ovens.