Luscious and more Luscious

books:


	• Luscious Creamy Desserts Lori Longbotham Chronicle Books, 2008 - 156 pages average customer review:based on 14 reviews view larger image
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highly recommended

love this series

I am so pleased to see Lori's latest installation in her luscious dessert series and think it is as every bit as good as lemon, chocolate, and berries (which are in a word excellent). I used to make dessert just for company, but Lori inspires me to try more (nothing like pie for breakfast). And nothing I've ever tried has failed or disappointed. I think she must be an indefatigable recipe tester and writer because her recipes always work.

Luscious and more Luscious

Just as in the other "Luscious" books, everything is well researched and explained clearly. The recipes are creative, imaginative and so much fun to eat. Who ever thought that browned butter could be used so many ways!
As a cooking teacher and chef, Lori Longbottom books give me a place to hunt for new ideas that always work and taste so good. Can't wait to make the fried Venetian custard!

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Wow!

I learned so much from this book. As a new cook, Ms. Longbotham gave me enough instruction to make the best chilled chocolate souffle with ginger, and I love that she gave me in-season options for making this dish. I cannot wait to make the gorgeous caramel and cream layer cake for my brother's birthday! I know he will love it!

Another Winner!

The first Lori Longbotham cookbook I bought was "Summer Chicken, Winter Chicken". The recipes are delicious and simple to make. Like the chocolate book and the lemon books, I love Luscious Creamy Desserts. Because of the tasty photos and her witty descriptions and recipes, I'm tempted to make them all.

I just made the Brown Butter Pound Cake recipe from Luscious Creamy Desserts and it was yummy.

Because her books are so beautiful to look at, they make great gifts for my foody friends and family.

There are so many other recipes which I can't wait to make!

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View from a 'hack' baker

I write this as someone who is not really a baker, and barely a cook. But to me, this is the best of the author's dessert book series. I do love chocolate, but 'creamy' as a dessert theme speaks to me even more. I'm always on the lookout for the ultimate slice of banana cream pie at restaurants, particularly diners. Sadly, I see it offered less and less--maybe because it's so perishable or simply just not PC anymore, what with the calorie police and all. Her recipe for it on page 63, if you follow it exactly, will taste better than any I've eaten in a very long time. Trust me on this. And any fool can make it. Definitely another book to have.

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reviews: page 1, 2, 3

Ready for melt-in-your-mouth goodness? These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of the successful Luscious Desserts series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture, but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Cr me are just a few of the inventive goodies that are guaranteed to become the new comfort foods.

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