OP: Desserts

Harper & Row, 1986. Hardcover. Very Good Plus. First printing.

Among the required restaurant baking books that we would call classics, alongside Claudia Fleming’s The Last Course and Lindsey Remolif Shere’s Chez Panisse Desserts, is Nancy Silverton’s first book, Desserts (1986). 

Mainly drawn from her repertoire as the opening pastry chef of Wolfgang Puck’s Spago, the desserts here emphasize quality ingredients over complexity of execution. Smartly adapted for home kitchens, the recipes include:

• Pear, ginger, and brown butter tart
• Balled melons tossed with plum wine and mint
• Coconut-nougatine ice cream
• Chocolate-cognac mousse cake
• Cassis truffles

Of course, some more adventurous projects like Linzer tortes, puff pastry, and Napoleons make their appearance, as well, giving the book a well-roundedness that welcomes novices and gives them plenty of room to grow. All the recipes, however, manage to carry an air of sophistication that equally tempt and impress.

We are pleased to offer a first printing in excellent shape, bearing some evidence of previous ownership but largely unmarred.