Celebrity chef Wolfgang Puck has been setting food trends at his world-famous Spago restaurants since they opened in the early 1980s. But when it comes to dessert, he wisely lets his pastry chef, Mary Bergin, stay with the classics (though admittedly she does them in ultrasophisticated ways). Here, as a follow-up to her
Spago Desserts cookbook, Bergin's chocolate indulgences range from a decadently satiny Chocolate Cheesecake, and assorted brownies, to her complex Hazelnut Dome, a round of ethereal chocolate and hazelnut cake mounded with rich mousse, all concealed in a chocolate shell. Among the most memorable recipes here are the Heavenly Banana Soufflé Surprise and Peanut Butter Cups. Melted chocolate is the secret surprise at the heart of the classic soufflé. Thanks to the recipe-writing work of Judy Gethers, you will see that this unforgettable composition is really easy to make. The Peanut Butter Cups, balls of butter-silkened peanut butter set into chocolate-filled mini-cups, would make E.T. forget about going home.
Understanding time pressures faced by even devoted home cooks, Gethers tells how far ahead each of the nearly 100 extravaganzas in Spago Chocolate can be made. Right at the top of each recipe there is a list of all the equipment needed to help you get organized.
Alan Richardson's 26 color photos show that these desserts are impressive yet approachable. Most are simple enough for a confident cook to make, thanks to this book's user-friendly recipes. --Dana Jacobi
