he International Association of Culinary Professionals (IACP) has named DamGoodSweet by David Guas and Raquel Pelzel a 2010 Cookbook Award Finalist in the American category and Baking and Dessert category for the 2010 James Beard Foundation Book Awards.
50 down-home dessert recipes from New Orleans. Don't miss this delicious opportunity to experience the tempting treats of this richly diverse city in a fascinating cookbook that's part travelogue and part memoir.
A rich gumbo of authentic Southern sweets. You won't be able to decide which one of these amazing recipes to try first! Finally, the culinary secrets and stories behind the exquisite sweets unique to the heart of Louisiana are revealed. Along with the insights that only a native son -- and a cooking pro -- can provide.
Beignets to peanut brittle to bananas Foster! Now you can recreate the to-die-for sweets -- pralines, heavenly hash, and, of course, pecan pie -- that are synonymous with New Orleans. Just a taste of what awaits you...
Sweet Potato Tart Tatin
Calas Fried Rice Fritters
Lemon Icebox Pie
Cafe au Lait Cème Brûlée
The GAP's Fried Apple Pie
Mahatma Rice Pudding
Cane Syrup Ice Cream
Black & Blue Crumble
Red Velvet Cake and more
Pastry Chef of the Year. That's just one of the accolades awarded author David Guas. This outstanding chef-turned-restaurant-consultant captures the essence of down-home cooking he learned as a teenager in his Aunt Boo's country kitchen. And writer Raquel Pelzel contributes her vast culinary experience as a former editor and cookbook author.
A lagniappe at its very best! A chapter of this book is devoted to "lagniappes", a Southern term for small unexpected gifts. And it's a fitting way to describe this cookbook -- a gorgeously packaged sampling of New Orleans's sweetest treats!