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