Today, I am drooling over Dessert FourPlay Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Just the cover, with it’s lucious delicacies and that handsome face could do a girl in, before she ever opened the book. Just sayin’ Dare to open it, though, and the problem just gets worse!!
So here’s the premise: instead of one large dessert, Johnny gives you recipes for four complementary desserts which are meant to be served together in smaller portions. Now, I am going to tell you straight, the play on words in this book’s title is well earned. For a foodie, looking at the array of possibilities here is gastro-orgasmic. Let me give you an example–he has a section on strawberry and rhubarb and it includes strawberry-rhubarb consomme, fromage blanc panna cotta, pink peppercorn meringues with white chocolate ice cream and rhubarb sorbet, and rhubarb flan tarts.
And, uh, did you know you can make dessert from tomatoes? Yeah, you can, combined with figs and and cherries!
The book is broken down into five chapters: one for each season and then chocolate. Each chapter contains three fourplays. In the back is an extensive section of recipes for sorbets and cakes and cookies and such, which can be served with the recipes in the fourplays, or stand alone, or be used as he suggests for garnishes and extras and such.
The thing that makes this book so very dangerous, though, is the pictures. I mean, if were just a pictureless book of recipes, I’d be safe, but the pictures, they are all so luscious looking and the presentations are so lovely that I have invited a friend over to cook with me. That could be interesting indeed!