DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

by David Guas, Raquel Pelzel

A city rich in food diversity, New Orleans is as much a city of banana cream pie as it is crawfish boil. In DamGoodSweet, pastry chef David Guas and food writer Raquel Pelzel delve into the rich fabric of the home-style sweets of New Orleans and its surrounding area. Through 50 amazing desserts, from traditional beignets, red velvet cake, and pralines to the lesser-known Roman chewing candy and calas fried rice cakes, Guas and Pelzel transport cooks from their home kitchens into the giant dessert gumbo that is New Orleans. Through instructional and anecdotal headnotes, plenty of great tips, and fun stories, DamGoodSweet is completely dedicated to the pastries and desserts of a unique American city.

Genres: Cookbooks, Cooking

176 pages, Hardcover

First published January 1, 2009

Reviews

[Bunny]

The only real problem I have with this book is that the techniques needed to make a lot of the items are very, very in depth. I like to have the in depth instructions as well as cheat instructions, such as using pre-made pie crust or filo dough instead of making your own. I love the idea of making my own dough and such, but not everyone has a dough hook sitting in their kitchen.

That being said, the recipes in this book are fantastic, as are the pictures of the potential finished products. There were a lot that I want to try someday. Beautiful book.

[Jane Rutherford]

Fun read for someone who loves New Orleans. I won't make any of the sweets but it was fun reading his vignettes about why he loves them. I started a list of places to go in NO for some of these treats. (He owns the Bayou Bakery in Arlington -- I plan to visit there soon.)

[Mrs.]

Well written, beautifully photographed. My problem is that I just didn't find much new or original in this book, but that's just me, and I have about 800 cookbooks.

[Mandy]

pralines....droool...

[Denise]

I enjoyed it, was interesting reading about New Orleans and the origins of these recipes.