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Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth Hardcover – Aug 1 2007

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Product Details

  • Hardcover: 168 pages
  • Publisher: Chronicle Books; 1 edition (Aug. 1 2007)
  • Language: English
  • ISBN-10: 081185566X
  • ISBN-13: 978-0811855662
  • Product Dimensions: 20.3 x 2.5 x 22.9 cm
  • Shipping Weight: 880 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #427,111 in Books (See Top 100 in Books)
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Product Description


"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 the Author

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.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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1 of 1 people found the following review helpful By B. Dyck on Sept. 17 2009
Format: Hardcover
I barely ever buy books, but this is such a great one, you should get it right now! It just came today, and I am totally excited about every recipe. There's really a lot of chocolate. Lots of photos, and -get this - shortbread spoons to eat gooey chocolate concoctions with! It's an 'adult' dessert book, not for fun-small-kids-desserts. It doesn't look like a 'difficult' book, but if you've only made mixes, this isn't for you. It's for people who make real desserts. Ok, I'm off to make 'Sugar crusted brownie sundaes with whiskey walnut caramel sauce'...
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By patricia on March 19 2012
Format: Hardcover
When I want to make a winning dessert for a party or whenever I have a craving for something delicious and sinful I turn to this book first...always. Every single dessert I've made so far from this book has turned out amazing.
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Most Helpful Customer Reviews on (beta) 47 reviews
37 of 37 people found the following review helpful
Oh my! Aug. 7 2007
By Donna Troll - Published on
Format: Hardcover
The recipes in this book are awesome! They aren't your typical dessert recipes, well it would be better to say they might be your typical desserts but kicked up a couple dozen notches! As you look through the cookbook you can do nothing but say "oh that sounds good, I wanna make that" or "yum" or any other phrases along those lines. I made the Hawaiian Caramel corn this weekend and it received rave reviews! Everyone LOVED it!

The author also does a very good job of explaining all the differences between ingredients, all the equipment you might need, and also says what things you want to use. In the introduction she also goes into detail on what brands of ingredients she used and there is even an appendix listing different places you can find these brands.

So if you like to make desserts that are to die for, you absolutely should get this book! I've only made the one thing so far, but the recipes don't seem to be overly complex or anything. They are relatively simple to make and very easy to understand the directions.
26 of 26 people found the following review helpful
Diabetic shock in a book April 29 2008
By H. Grove (errantdreams) - Published on
Format: Hardcover
Like most Chronicle cookbooks this one is beautifully laid out, with fun colors and designs, gorgeously delectable photographs of some of the recipes, and a simple, easy-to-read and -follow recipe format. It includes basic notes on equipment and ingredients.

Chapter 1 focuses on chocolate, with delights ranging from the somewhat familiar (Heart of Darkness Brownies, which are stuffed full of mouth-watering sinful ingredients) to the gourmet (Dark Chocolate Soup with Cinnamon-Toasted Pound Cake Croutons).

Chapter 2 is all about puddings. I don't know how anyone could resist such delights as Butterscotch Pots or Sticky Toffee Pudding. However, while I found the Coconut Milk-Cream Cheese Flan to be absolutely irresistible, the coconut flavor was so understated, as was the flan-like character, that it tasted as though it was a slightly smoother than normal crustless cheesecake with caramel sauce. Don't get me wrong, that's utterly sinful and delicious, but when you're expecting coconut flavor and hear the word 'flan' it's just not what you're expecting.

Chapter 3 is all about cookies, cakes, and pies. As much as I wanted to try the Gooey Caramel Butter Bars or the Honey Caramel-Pecan Phyllo Slices, I couldn't resist making the Nutty Coconut Macaroons (macaroons with three different kinds of toasted nuts in them). They were absolutely delightful, although the recipe's assertion that they would keep for up to two days in an airtight container didn't work out entirely well.

Finally, chapter 4 is filled with items 'for the kid in all of us'. Cheesecake milkshake sounds awesome, and someday I'll surely break down and make the Gingersnap Dulce de Leche Ice-Cream Sandwiches. But the piece de resistance must be the Quicky Sticky Biscuits. If you think you've had good sticky buns then you have to try these. I can still taste every nuance of pecan, sticky sauce, and buttery biscuit.

If you have good willpower and aren't worried about your fat or sugar intake, then absolutely pick up a copy of this cookbook; its recipes will bowl you over. As for me, I'm going to hide it in a deep, dark corner of the house and pray that I forget where I put it.
25 of 25 people found the following review helpful
Hands Down The Best Dessert Book Ever Written! Sept. 12 2007
By R. High - Published on
Format: Hardcover
So far I have tried three of the recipes and each one has exceeded my expectations. The author does a great job of making world class desserts attainable by the average home chef wanna be like myself. The recipes are straight forward, easy to follow, yet the result is a rich sophisticated dessert that tastes like you purchased it from a bakery. I served the brownies this past weekend and every guest asked for the recipe. I highly recommend this book.
24 of 24 people found the following review helpful
Sweet, luscious treasure chest of you-can-cook-this desserts! Sept. 11 2007
By Nancie S. Mcdermott - Published on
Format: Hardcover
This book is a feast in every way. Gorgeous photographs, charming design (little ribbons and bows and sweet-shop-goodies galore); all of which keep me turning the pages, and trying to narrow my list of recipes to make next. Ms. O'Connor writes wonderfully; her prose is by turns hilarious, useful, interesting, moving, and fun to read, and her recipes and instructions and explanations give me a recipe box of sweet treats that I know I can actually make with great results. I love to bake, and know my basics, but she opens doors for me in this book. She "translates" the professional pastry kitchen (a foreign and intimidating land to me) such that I am able to create fabulous (and sometimes ambitious) treats for my family, company, bake sales, potlucks --- maybe I could even open my own bakery......
Nah, too much work. I'll just keep on reading and baking and stirring and saucing my way through this gem of a dessert book, purely for the pleasure of doing so.
15 of 17 people found the following review helpful
Already One of My Favorites! Sept. 14 2007
By Disney Fav - Published on
Format: Hardcover
This is the first cookbook I've ever bought from Jill O'Conner, and I immediatly decided I liked her writing as I was reading the introduction. I always read introductions in cookbooks, which a lot of people skip over, but I find them to be good reading.

Of course, you don't by a cookbook for it's introduction, you buy it for it's recipes. The book is divided into four chapters of recipe. Not a lot of chapters for a cookbook, but the quality is much more important then the quanity, and the quality is apparent.

The first chapter is devoted to chocolate, and while Marcel Desaulniers is the authority of chocolate recipes in my opinion, this recipes are all delicious. There are sixteen chocolate recipes, including; triple-layer chocolate silk martini, chocolate caramel pecan souffle cake, and sugar-crusted brownie sundaes.

The second chapter entitled "the pudding club," is full of recipes for all different types of puddings. There are twelve recipes, including; cinnamon doughnut bread pudding, risotto rice pudding, and dark chocolate pudding.

The third chapter is devoted to cookies, cakes, and pies. Twenty-three recipes are included, including; fig cake, caramel butter bars, and maple walnut pie.

The last chapter is "do try this at home," which are recipes for the kid in you. There are eighteen recipes including; cheesecake pops, sticky biscuits, and dirty banana sundaes.

There are an adequate amount of color photos. The book is enough to make me want to order every other one of Jill O'Conner's books.

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