Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city’s most iconic restaurants past and present showcases all the sweetness and sparkle that makes the L.A. restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres Leches Cake from Ciudad, Frozen Key Lime Soufflé from Xiomara, Red Velvet Cake Pudding from Water Grille, and dozens more.
The diverse and vibrant spirit of Los Angeles is reflected in its flavorful food. From Brioche Bread Pudding from Comme Ca and Melisse’s Fruit Crepe with Mousse to Loteria’s Flan de Cajeta and Mandarin Bread Pudding from Big Sugar, each dish presents a different aspect of fine after-dinner dining in the Entertainment Capital. Accompanied by a bit of history, gorgeous photographs, and a little insider culinary lore, the entries include selections from legendary establishments of the past, such as the Brown Derby and its Grapefruit Cake, to the newest, freshest flavors including Panna Cotta with Rose Petals from Il Cielo and Briquats from Dar Maghreb.
This cookbook is part of Pelican’s Classic Recipes Series, which includes books celebrating the culinary traditions of New Orleans, Savannah, Charleston, Dallas, Houston, and Atlanta.
About the Author
Grace Bauer is an author and personal chef with a passion for fine foods. A member of the California Restaurant Association and the James Beard Foundation, she trained at the California Culinary Academy’s Le Cordon Bleu program. When not behind the stoves, she splits her time between New Orleans and Los Angeles.
About the Photographer
Los Angeles-based photographer Allison Meyerson works in entertainment merchandise, directing photo shoots for the products she develops. A New Orleans native, Meyerson studied photography at Boston College. In addition to photographing still life, she spends time capturing the extremely unstill lives of her sons.
LOS ANGELES CLASSIC DESSERTS
By Grace Bauer
Photography by Allison Meyerson
COOKING / Regional & Ethnic / American / California Style
COOKING / Courses & Dishes / Desserts
96 pp. 8 1/2 x 8 1/2
100 color photos Index