With recipes of glamorous by-gone desserts, and packed with
history and anecdotes of famous classic restaurants and the
people who frequented them, Lost Desserts features delicious
and sometimes exotic favorites from the new world and the
old. Conjuring up the heyday of Hollywood are such American
classics as the Brown Derby’s Orange Chiffon Cake, Trader
Vic’s Flaming Tahitian Ice Cream, and Chasen’s Banana
Shortcake with Banana Sauce, while the old-world elegance of
Paris and London is evoked with delightful concoctions like
Escoffier’s Mont Blanc and Lady Jekyll’s Orange Jelly with
Compote. The seventy recipes included here, adapted for the
home cook and updated for the modern palate to taste as good
as they look and are remembered, are organized by type of
dessert, which run the gamut from Bavarians, Cremes,
Charlottes, Mousses, Puddings, Fools, Jellies, to Frozen
Desserts, and Souffles, Crepes, and Custards, as well as, of
course, Cakes and Pies, Tarts, and Tortes. A lavish volume,
Lost Desserts is illustrated with thirty stunning still
lifes of visually spectacular confections, capturing the
flavor and essence of the dessert cart era.
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