Elizabeth Falkner’s Demolition Desserts

Hardcover $35.00

Oct 01, 2007 | 240 Pages

  • Hardcover $35.00

    Oct 01, 2007 | 240 Pages


Gourmand World Cookbook Award WINNER 2007

IACP Cookbook Award FINALIST 2008


“Fantastic creations with even more fantastic names are par for the course.” –KQED “Bay Area Bites”

“Elizabeth Falkner’¬?s new Demolition Desserts is rare among cookbooks. She avoids the reverent or fake folksy tone so common in the genre and manages to serve up some genuine fun-alonside recipes for the kinds of rocking desserts that put her San Francisco restaurant Citizen Cake on the map.” –San Francisco Chronicle

Gift Books for Cooks: “This pastry chef’s desserts are not only daring, hilarious, and spectacular to behold, they’¬?re downright delicious.” –Bon Appétit

One of the Best Cookbooks of the Year –7 x 7 Magazine

One of the Best Cookbooks of the Year –Angeleno Magazine

“Like Falkner, the book is inventive and transcendent of the norm, breaking down the classics and reconstructing them in a way that makes them fun, appealing, and delicious.” –Atlanta Journal Constitution

“San Francisco sweet tooths swoon at the thought of one of Elizabeth Falkner’s utterly delicious, wonderfully whimsical creations.” –Bon Appétit

“Demolition Desserts is as hip, stylish, and sassy as its author. A little punk, a little rock ‘n’ roll, a lot delicious, and all so Elizabeth. Every recipe is bold and imaginative, yet each delivers what every sweet should: a big serving of old-fashioned comfort. This book is bound to enlighten, inspire, and delight.”  –Dorie Greenspan, author of Baking: From My Home to Yours
“Crazy, smart, and beautiful, this collection of Elizabeth’s maniacally delicious food is as provocative intellectually as it is satisfying emotionally. Demolition Desserts represents the best of the new generation of hot chefs who have not forgotten food that tastes timeless and delicious.”  –Mario Batali, chef and author
“Reading this book makes me want to try all the recipes, proof of Elizabeth’s originality and creativity. Nothing here is for show; everything is about taste and the pleasure that comes from tasting. All of the recipes, whether Shagalicious, Rosebud, S’More A Palooza, or any of the others, tempt me, and the book’s humor makes it a joy to read.”  –Pierre Hermé, chef and co-author of Desserts by Pierre Hermé
“Elizabeth Falkner is the ultimate sugar mama. This was the best tasting book I ever read.”  –Robin Williams
“Curiosity and creativity are what make Elizabeth Falkner such a remarkable pastry chef. Demolition Desserts reveals in clear, unmistakably passionate language how her imagination and skill lead to an almost unending flow of delicious and visually striking treats. This book succeeds superbly at both teaching and inspiring.”  –Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker
“Elizabeth is one of the most creative chefs around. In this dazzling book, she brings her beautiful and delicious desserts home for all to enjoy.”  –Traci Des Jardins, chef/owner of Jardinière

Table Of Contents

Acknowledgments | ix
Introduction | 1
Ingredients, Power Tools, and Other Equipment | 8
1 | A Study in Chocolate Chip Cookies
Chocolate Chip Cookies Straight Up or with Nuts | 23
Chocolate2 Chip Espresso Cookies | 24
Chocolate Chip Cookies Version XS | 27
Crisp Chocolate Chip Florentine Cookies | 32
Chocolate Chip Mania | 35
blondies, brown sugar-chocolate chunk ice cream, chocolate2 chip espresso cookies, chipped cream, dark and white chocolate sauces
2 | The Chocolate Crawl
Tiramisushi | 43
cocoa roulade sponge cake, marsala mascarpone filling, mocha-rum dipping sauce, fruit ribbons, biscotti chopsticks
The Real McCoy Ice Cream Sandwich | 49
minty gelato, fudgy sandwich biscuits, dark chocolate sauce, basil-mint oil
CocoShok | 53
coconut panna cotta, dark chocolate sauce, walnut-caramel coconut candy, venezuelan-spiced rum-and-lime granita
A Chocolate Tart Named Desire | 57
warm chocolate-caramel tart, mint julep ice cream, dark chocolate sauce, pecan praline
S’More A Palooza | 61
malted hot chocolate, chocolate-peanut butter cream, toasted marshmallows, crushed graham crackers, peanut rice curry
Black on Black | 64
chocolate chibouste, wine-soaked cherries, altoids liquorice ice cream
3 | Fruitscapes
Lemon Meringue Pie = Lemon Drop | 71
eggless lemon curd, vanilla shortbread cookies, brandy caramel sauce, french meringue, basil-mint oil
Warm Chocolate Cake Crottin and Salad of Gianduja and Citrus | 74
warm chocolate crottin cakes, citrus, chocolate-hazelnut cream, espresso vinaigrette
Untitled II: Chocolate with Raspberry and Fennel Tones | 79
warm chocolate crottin cakes, shaved fennel, sweet raspberry vinaigrette, vanilla gelato
Upside-Down Pineapple Parfait | 80
pineapple braised with brown sugar and star anise, vanilla mochi cake, coconut cream, vanilla gelato
Karrot Keiki | 85
carrot caketons, cream cheese-currant-walnut balls, pear sesame salad, sesame vinaigrette
Lovelova (Persian Strawberry and Saffron Pavlova) | 89
saffron meringues, cardamom cream, rose-water berries, rose petals, pistachios
Suddenly Last Summer | 92
peaches sautéed in wine and honey, walnut-thyme streusel, sweet cream reduction, olive oil filo crisps
Citizen Shortcake | 97
shortcake biscuits, berries, black pepper-tarragon syrup, whipped crème fraîche
Apple Galettes | 99
thinly sliced apples on blitz puff pastry with almond paste and apricot glaze
Apple of My Eye | 105
tarte tatin apples, cheddar crumbles, cinnamon ice cream, balsamic-apple reduction
A Veil of Vanilla | 108
tarte tatin apples, point reyes blue cheese crumbles, pecan caramel sauce, honey semifreddo, pomegranate
4 | Construction zone
Waking Up in a City That Never Sleeps | 115
cheesecake custard, sour cream sorbet, graham cracker powder, blueberry paper
Gingerbread Bauhaus | 117
chipotle gingerbread, pear sorbet, pomegranate gel, royal icing shards
Concord Express | 121
concord grape tapioca, buttermilk panna cotta, peanut butter ice cream, caramel corn
PB&J | 125
peanut butter ice cream, concord grape sorbet
Cherries of the Corn | 127
creamy grits, wine-soaked cherries, sweet corn ice cream, popcorn, fleur de sel  
Spanish Quincition | 129
manchego churros, membrillo, paprika almonds, sherry gastrique
Bananas Foster Cane Split | 133
pineapple sashimi, strawberry sorbet, strawberry brunoise, bananas foster with rum, cacao nib streusel, vanilla gel, melted chocolate, cilantro-mint oil, brandied cherries
The M Word | 137
grilled figs, mastic ice cream, filo shards
Battleship Potemkin | 143
warm white chocolate cake with a dark chocolate center, odessa steps chocolate shortbread, chocolate ice cream, bloodshed raspberries
NorCal (An Homage to Laura Chenel) | 147 
chèvre rice pudding, dates, candied kumquats, pistachios, honey
6 | citizen cupcakes
Lemania Cupcakes | 173
buttermilk cupcakes, eggless lemon curd filling, vanilla meringue frosting, lemon zest
Rocky Road Cupcakes | 175
dark chocolate cupcakes, dark chocolate buttercream frosting, marshmallows, walnuts
Candy Bar Cupcakes | 179
brown sugar cupcakes, caramel filling, peanut butter frosting, salted peanuts
Sticky Toffee Cupcakes | 181
date cupcakes, toffee filling, coconut cream cheese frosting, flaked coconut
7 | sip this
Shagadelic | 187
Watermelon Margarita | 188
Violet Beauregard | 191
Love Letter | 192
Strong Hot Chocolate | 195
Hot Chocolate Affogato | 195
Indian Rose Milk | 196
8 | core recipes
Choux Paste (aka Pâte à Choux) | 200
Tart Dough | 200
Puff Pastry | 201
Shortcake Biscuit Dough | 201
Crème Anglaise | 202
Pastry Cream | 203
Eggless Lemon Curd | 204
Vanilla Gelato | 205
Dark Chocolate Ganache | 206
Dark Chocolate Sauce | 207
White Chocolate Sauce | 208
Fruit Sauce | 208
Wine-Soaked Cherries | 209
Basic Caramel Sauce | 210
Marshmallows 1.0 | 212
Graham Crackers | 214
Simple Syrup | 215
Infused Simple Syrup | 215
Royal Icing | 216
Seven-Minute Icing and Filling | 216
Buttercream Frosting | 217
Clarified Butter | 217
Streusel | 218
Vanilla Gel | 219
Herb Oil | 220
Crème Fraîche | 221
Resources | 222
Index | 224
Conversion Charts | 230

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