- Hardcover: 288 pages
- Publisher: Simon & Schuster (Nov 8 2000)
- Language: English
- ISBN-10: 0684823357
- ISBN-13: 978-0684823355
- Product Dimensions: 23.9 x 19.3 x 2.4 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.8 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
#385,250 in Books (See Top 100 in Books)
- #29 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > New England
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Product Details |
Product Description
From Amazon
Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose.
This is not a cookbook for those fearful of fat or short on time. It's for those who love the challenge and the sweet, rich reward of homemade butterscotch pudding or a double chocolate soufflé. A popular and respected restaurant originating in Boston, Olives has gained a well-deserved reputation across the country. Chef-owner Todd English and pastry chef Paige Retus have produced The Olives Dessert Cart with cowriter Sally Sampson to bring their incredible creations to the public (no reservations needed). The secret to their desserts, says English, is to "take very simple, often very common things and layer them together to compose a more complex dish." Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream is an example of a dessert that's homey, comforting, and yet fancy enough to serve at a dinner party.
These desserts, assembled from one anchoring item with several complementing layers, are striking both in their flavor combinations and in their presentations. Plenty of photos adorn the recipes so you can see what the finished product should look like. But don't worry: You can also make simple Old-Fashioned Sour Cream Chocolate Cake and skip the accompaniments. Throughout the book, several recipes are repeated so you don't have to flip back and forth searching for a crème anglaise recipe or how to make raspberry crush--an innovation other cookbooks should adopt. --Dana Van Nest
From Publishers Weekly
The dessert names alone can run almost as long as the average list of ingredients for those traditional "country" recipes that English either enhances or overdoes, depending on your palate. The chef-owner of Figs and Olives, two Boston-area restaurants, English isn't shy about piling on the flavors or texturesAwhether he's taking on custards, souffl?s, tarts, ice cream or cakes. Sometimes it seems as if all categories are present and accounted for in a single concoction (e.g., Double Chocolate Souffl? with Deep, Dark Chocolate Ice Cream and Chocolate-Chocolate Chip Cookies and Chocolate Anglaise), but not all the 43 desserts presented here are as involved. Nectarine-Blueberry Crisp with Oatmeal Crumble and Buttermilk "Ice Cream" sounds positively low-key, while Apricot and Goat Cheese Tart in a Pistachio Shell brings a continental luster to the table. The food is sumptuously described, while the recipes themselves are given somewhat briskly (perhaps too briskly for the casual baker). Best of all, however, is the compartmentalized approach the authors (Retus is the Olives pastry chef; Sampson co-authored The Olives Table) have taken to dessert making, where certain simpler components of more elaborate concoctions, such as the oatmeal shortbread shell in the Silky Chocolate Cream Pie, can stand alone, in this instance as a delectable cookie. (Nov.)
Copyright 2000 Reed Business Information, Inc.
Copyright 2000 Reed Business Information, Inc.
Inside This Book
(Learn More)
First Sentence
Debbie Merriam, Olives' first baker, and Todd came up with this one together. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Debbie Merriam, Olives' first baker, and Todd came up with this one together. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Elegant but Doable recipes,
By A Customer
This review is from: The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home (Hardcover)
Great pictures and recipes that can be used in many different ways. It is a real book for real cooks
5.0 out of 5 stars
Simple but great taste!,
By Dessert Lover (Bangkok, - Thailand) - See all my reviews
This review is from: The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home (Hardcover)
I bought this book last year,at first I did not want to try any yet because i don't see the pic how it should come out! Until couple months later, I try with the banana cake recipe which I saw the picture. And that's it, it is simple to follow the explaination and after finish---taste great. I have to try another even I don't see picture but I believe now that it will come out fine.
5.0 out of 5 stars
Mangifique!!!,
By A Customer
This review is from: The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home (Hardcover)
Desserts that come from one of the best restraunteers around. Unbelieveably delicious and satisfying.
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