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9781780239835

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`Dessert is a perfectly delightful romp through the history of puddings and cakes and custards, everything from syllabubs to strawberry ice cream. Bring a big spoon.' - Ken Albala, food historian and Professor of History at the University of the Pacific in Stockton, California

Pierrette Brillat-Savarin’s last words were, apparently, “Bring on the dessert. I think I am about to die”. Although the sister of the great gastronome Jean-Anthelme does not figure in the delectable, handsomely illustrated Dessert: A Tale of Happy Endings, readers who habitually choose their last course first will identify with her sense of priorities . . . the book is packed like tutti-frutti ice-cream with nuggets of deliciousness. * TLS * Dessert: A Tale of Happy Endings is not merely a compendium of cakes but a chronicle of a different world, one in which desserts were savoured not only with the tongue but with the eyes * The Australian * Sweet – and beautifully illustrated. * Bee Wilson, @KitchenBee * Who could fail to want to look inside a book whose cover is so beguiling and title so tempting? Open this book and you will not be disappointed – the layout is attractive, the font size and spacing make for easy reading and the illustrations are clear and apposite . . . Quinzio's description of the dessert's development and the myriad of factors which lead it from mere sweetmeat to the huge variety of sweet endings that we know today is fascinating stuff . . . There is a wealth of information here, written in easily digestible and lucid form, adding greatly to my appreciation of those ""happy endings"" that I enjoy so much. * Petits Propos Culinaires * This lavishly illustrated history of the delights of dessert will have the sweettoothed hungering for “buttery lemon tart”, ice cream, tiramisù, “ethereal sponge cakes, light and airy profiteroles”, Pavlov . . . And why not? If you can’t enjoy a proper pudding in the festive season, when can you? Don’t worry. In January bookstore shelves will be groaning with slimming manuals. Eat, drink and be merry, for tomorrow we diet. * Saga Magazine * Reading this book is a bit like eating dessert. You know you should stop, but you can’t help one more bite, turning one more page. Because, as Quinzio makes clear, dessert is not a mere trifle. It is a measure of skill, status, and style. * CHoWLine * Dessert is a perfectly delightful romp through the history of puddings and cakes and caudles, everything from syllabubs to strawberry ice cream. Bring a big spoon. * Ken Albala *

Author Information

Jeri Quinzio is the author of Pudding (Reaktion, 2012) and Of Sugar and Snow: A History of Ice Cream Making (2009), which won the 2010 ICAP Culinary History award. She lives in Cambridge, Massachusetts.

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