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    Cooking Books -> Desserts

    The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home

    English, Todd
    Retus, Paige
    Sampson, Sally
    Tremblay, Carl (Photographer)

    Simon & Schuster
    Published: November 2000
    ISBN: 0684823357

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    Book Description
    Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème BrÛlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose.

    This is not a cookbook for those fearful of fat or short on time. It's for those who love the challenge and the sweet, rich reward of homemade butterscotch pudding or a double chocolate soufflé. A popular and respected restaurant originating in Boston, Olives has gained a well-deserved reputation across the country. Chef-owner Todd English and pastry chef Paige Retus have produced The Olives Dessert Cart with cowriter Sally Sampson to bring their incredible creations to the public (no reservations needed). The secret to their desserts, says English, is to "take very simple, often very common things and layer them together to compose a more complex dish." Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream is an example of a dessert that's homey, comforting, and yet fancy enough to serve at a dinner party.

    These desserts, assembled from one anchoring item with several complementing layers, are striking both in their flavor combinations and in their presentations. Plenty of photos adorn the recipes so you can see what the finished product should look like. But don't worry: You can also make simple Old-Fashioned Sour Cream Chocolate Cake and skip the accompaniments. Throughout the book, several recipes are repeated so you don't have to flip back and forth searching for a crème anglaise recipe or how to make raspberry crush--an innovation other cookbooks should adopt. --Dana Van Nest

    From Publishers Weekly
    The dessert names alone can run almost as long as the average list of ingredients for those traditional "country" recipes that English either enhances or overdoes, depending on your palate. The chef-owner of Figs and Olives, two Boston-area restaurants, English isn't shy about piling on the flavors or texturesAwhether he's taking on custards, souffl?s, tarts, ice cream or cakes. Sometimes it seems as if all categories are present and accounted for in a single concoction (e.g., Double Chocolate... read more

    Book Description

    Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.

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