Dessert

A Tale of Happy Endings

Jeri Quinzio

Dessert

Jeri Quinzio

Distributed for Reaktion Books

272 pages | 100 color plates, 10 halftones | 6 1/2 x 8 3/4
Cloth $35.00 ISBN: 9781780239835 Published August 2018 For sale in North and South America only
Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love.

Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy.

An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
Review Quotes
Rose Shepherd | Saga Magazine, "Christmas Books"
"This lavishly illustrated history of the delights of dessert will have the sweet-toothed hungering for 'buttery lemon tart,' ice cream, tiramisu, 'ethereal sponge cakes, light and airy profiteroles,' Pavlova...and why not? If you can't enjoy a proper pudding in the festive season, when can you? Don't worry. In January, bookstore shelves will be groaning with slimming manuals. Eat, drink, and be merry, for tomorrow we diet."
CHoW Line
"Reading this book is a bit like eating dessert. You know you should stop, but you can’t help one more bite, turning one more page. Because, as Quinzio makes clear, dessert is not a mere trifle. It is a measure of skill, status, and style."
Ken Albala
Dessert is a perfectly delightful romp through the history of puddings and cakes and custards, everything from syllabubs to strawberry ice cream. Bring a big spoon.”
For more information, or to order this book, please visit https://www.press.uchicago.edu
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