David Guas was raised in New Orleans and is the former Executive Pastry Chef for four of Passion Food Hospitality's restaurants. In 2004, Guas was awarded the title of Pastry Chef of the Year. Raquel Pelzel is a food and travel writer. She is a former editor at Cook's Illustrated and has been co-author of numerous books. Her work has also featured in many publications.
In an ode to his hometown, the pastry chef David Guas, along with the cookbook writer Raquel Pelzel, documents vivid food memories and classic New Orleans recipes in DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style (Taunton, 2009). From loving descriptions of his growing up eating beignets at Caf� du Monde to recipes for a knockout king cake and a grown-up bread pudding drizzled with bourbon-caramel sauce, DamGoodSweet takes us on a culinary journey through the rich landscape of Southern culture. --Saveur
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