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"My complaint against traditional American desserts is that, while they often look tasty in their kitsch bliss of squiggly icing and mile-high meringue, they rarely deliver," proclaims pastry chef Lambert. "If all you experience is sugar, you miss the mystery that dessert can hold and sin without true pleasure." A midwesterner, Lambert discovered sin when traveling in France. After working in L.A. as an artist and designer, he bailed out to join the "Bay Area food revolution." Fond of "architectural fantasies" and "edible constructions" that, in truth, look both kitschy and squiggly, Lambert here unveils a panoply for chocaholics. He introduces recipes for patisserie "components"cakes, pastries, fillings and frostings, sauces, accents and garnishesbefore assembling these into 23 show-stopping finished products. His signature is the architectonic use of chocolate ganache "tiles," cut, tinted, gilded and/or sculpted in such highly decorative fantasias as "Lightning Bolt Dacquoise" and "Joan Collins' Broken Heart." Some desserts appear easy to execute; others are sure to intimidate. All are portrayed in photographs as high-fashion pinups.
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.