Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef

by Johnny Iuzzini, Roy Finamore

ISBN-10: 0307351378
ISBN-13: 9780307351371
Region: USA
Publisher: Clarkson Potter
Publication Date: December, 2008
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Recipe Index

Recipesort icon Page Rating
Almond Praline Powder 216
0
Almond Tuiles 205
0
Apple Soup - Sweet Potato Gnocchi - Apple Tempura 94
0
Apple Tempura 261
0
Apricot Panna Cotta - Black Peppermint Gelée - Apricot Sauce 64
0
Apricot Sauce 271
0
Balsamic Ice Cream 225
0
Beet Parfait - Chocolate Brittle Gel - Beet=Raspberry Fluid Gel 88
0
Bitter Chocolate Custard - Pistachio-Chocolate Crunch - Espresso Bubbles 174
0
Bitter Chocolate Sorbet 231
0
Black Peppermint Crème Anglaise 269
0
Brandied Cherries 246
0
Brioche 194
0
Candied Kumquats 258
0
Candied Lemon Zest 258
0
Candied Nuts 213
0
Candied Pistachios 213
0
Champagne Sorbet 238
0
Cheese Doughnuts - Lemon Confit 137
0
Cherry Jam 251
0
Chestnut-Hazelnut Tarts - Chestnut Sauce 103
0
Chocolate Beet Cake - Candied Beets - Raspberry-Beet Sauce 29
0
Chocolate Brioche 196
0
Chocolate Crème Chiboust 26
0
Chocolate Crumble 213
0
Chocolate Décor 263
0
Chocolate Glazing Ganache 183
0
Chocolate Meringues 209
0
Chocolate Mousse 262
0
Chocolate Pear Cake 99
0
Chocolate Salt Butter Shortbread 203
0
Chocolate Sauce 268
0
Chocolate Soup - Devon Foam - Chocolate-Covered Cocoa Puffs 146
0
Chocolate Spaetzle - Balsamic Ice Cream - Strawberry Sorbet 174
0
Chocolate Tart Dough 182
0
Chocolate-Cherry Linzer Tarts - Thai Basil Ice Cream 76
0
Chocolate-Chile Cake 68
5
Chocolate-Chipotle Soup - Milk Chocolate - Coconut Foam 156
0
Chocolate-Filled Passion Soufflé Tarts 160
0
Chocolate-Olive Panini - Balsamic Vinaigrette 149
0
Chocolate-Peanut Cake - Bitter Chocolate Sorbet - Peanut Caramel 151
0
Citrus Curd 257
0
Citrus Salad - Calamansi Noodles 114
0
Citrus-Almond Sponge Cake - Margarita Semifreddo 118
0
Coconut Cream 256
0
Coconut Ice Cream 222
0
Coconut Pain Perdu - Cream Cheese Ice Cream - Papaya-Lime Compote 127
0
Concord Grape Sorbet 102
0
Corn Panna Cotta - Madeleine Sponge Cake - Spiced Walnuts 63
0
Cream Cheese Ice Cream 223
0
Crispy Almond Phyllo 211
0
Crispy Rice Crackers 210
0
Crispy Tangerine Sticks 260
0
Crystallized Herbs 186
0
Crystallized Vanilla 186
0
Flambéed Bananas - Rum and Coke Ice Cream - Peanut Phyllo Crisps 128
0
Flax Seed Tuiles 206
0
Fromage Blanc Panna Cotta - Rhubarb Two Ways - Crispy Almond Phyllo 37
0
Frozen Cranberry Nougat - Almond Tuiles 103
0
Frozen Yogurt 230
0
Graham Cracker Sablé Cookies 204
0
Graham Cracker Tuiles 206
0
Graham Streusel 214
0
Grapefruit Gelée - Honey-Ginger Ice Cream 136
0
Green Apple Sorbet 232
0
Green Apple Sorbet - Apple Chips 96
0
Grilled Figs - Raspberry-Fig Sangria Granité 55
0
Hazelnut-Caramel Sauce 270
0
Herb Oil 187
0
Honey-Ginger Ice Cream 224
0
Honey-Roasted Tomatoes - Two Sorbets - Almond Streusel 56
0
Invert Sugar 185
0
Jean-George’s Warm Chocolate Cake - Vanilla Bean Ice Cream - Chocolate Crumble 148
0
Key Lime Parfait - Graham Cracker Sablé 26
0
Lemon Basil Sorbet 233
0
Lemon Confit 257
0
Lemongrass Ice Cream 227
0
Lemongrass Ice Cream - Dehydrated Grapefruit - Carbonated Lime Curd - Crispy Tangerine Sticks 115
0
Malted-Chocolate Rice Pudding - Crispy Rice Crackers 158
0
Mandarin Carpaccio 259
0
Mango Lhassi 126
0
Mango Soup 252
0
Meyer Lemon Sorbet 234
0
Meyer Lemon Tarts - Chocolate Crème Chiboust - Earl Grey Fluid Gel 121
0
Milk Chocolate Mousse - Flambéed Bananas - Hazelnut Caramel Sauce 163
0
Muscat Grape Soup - Cape Gooseberries 22
0
Papaya-Lime Compote 251
0
Passion Sorbet 234
0
Paté Brisée 180
0
Peach-Basil Compote - Black Sticky Rice - Coconut Glaze 73
0
Peanut Caramel 216
0
Peanut Phyllo Crisps 212
0
Pear Gelée 254
0
Pear Mousse 255
0
Pear-Cumin Granité 241
0
Pedro Ximenez Granité 240
0
Petite Beurre Cookies or Crumbs 200
0
Pineapple-Polenta Cake - Pineapple-Spice Sauce 130
0
Pineapple-Spice Sauce 271
0
Pink Peppercorn Meringues - White Chocolate Ice Cream - Rhubarb Sorbet 38
0
Pistachio Tuiles 207
0
Poached Pears 247
0
Poached Quinces 248
0
Poached Quinces - Farmer’s Cheese - Pedro Ximenez Granité 82
0
Port-Poached Rhubarb 248
0
Pumpkin-Pine Nut Cake - Armagnac Prunes 107
0
Raspberry-Beet Sauce 273
0
Raspberry-Fig Sangria Granité 240
0
Raspberry-Rose Water Soup - Champagne Sorbet - Diced Apricots 62
0
Rhubarb Pickles 249
0
Rhubarb Sorbet 235
0
Rhubarb-Flan Tarts - Graham Streusel - Mustard-Rhubarb Jam 40
0
Rose Oeufs à la Neige - Tangerine-Campari Granité - Carbonated Citrus Curd 134
0
Rum and Coke Ice Cream 229
0
Salt Butter Shortbread 202
0
Salt Butter Shortbread - Almond Cream - Slow-Roasted Apricots 66
0
Semolina Pancakes - Poached Pears - Pear-Cumin Granité 97
0
Semolina Pancakes - Poached Pears - Pear-Cumin Granité 97
0
Sesame Tuiles 208
0
Simple Syrup 184
0
Slow-Roasted Apricots 244
0
Slow-Roasted Strawberries 245
0
Spiced Chocolate Sponge Cake 190
0
Spiced Walnuts 217
0
Strawberry Gelée - Coconut Cream - Crispy Chocolate 49
0
Strawberry Ice Cream 228
0
Strawberry Ice Cream - Strawberry-Lavender Leather 46
0
Strawberry Sauce 272
0
Strawberry Shortcakes - Slow-Roasted Strawberries - Vanilla Whipped Cream 47
0
Strawberry Soda - Birch Beer Cream 44
0
Strawberry Sorbet 236
0
Strawberry-Moscato Granité 239
0
Strawberry-Rhubarb Compote 250
0
Strawberry-Rhubarb Consommé - Basil Tapioca - Rhubarb Foam 34
0
Strawberry-Rhubarb Mochi - Basil Fluid Gel 23
0
Strawbery Gelée 253
0
Summer Peaches - Farmer’s Cheese - Candied Pistachios 75
0
Sweet Potato Cake - Cranberry Foam - Flax Seed Tuiles 85
0
Tangerine-Campari Granité 239
0
Tart Cherry Soup - Frozen Yogurt - Sesame Tuiles 54
0
Tart Dough 181
0
Thai Basil Ice Cream 226
0
Tomato Sorbet 237
0
Two Chocolate Consommés 168
0
Vanilla Bean Ice Cream 220
0
Vanilla Sugar 185
0
Vanilla Whipped Cream 184
0
Warm Crispy-Creamy Chocolate Doughnuts 170
0
Watermelon Mosaics - Blue Cheese - Strawberry-Moscato Granité 72
0
White Chocolate and Cacao Nib Soufflés - Black Peppermint Crème Anglaise 58
0
White Chocolate Ice Cream 221
0
White Chocolate-Vanilla Cake - Mandarin Carpaccio 140
0

Publishers Information

About Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.

Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.

With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.

Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

(http://www.randomhouse.com/)

Author Information

About Johnny Iuzzini

Author Web Link: http://www.johnnyiuzzini.com/

Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny’s fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. He learned the techniques of tempering chocolate from Eric, who went on to become the Executive Pastry Chef of the Plaza Hotel in Manhattan. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef.

After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper Upper East Side. Over the next three and a half years, he mastered all of the dessert stations and became Pastry Chef François Payard’s right-hand man. When Chef Francois launched his eponymous pastry shop in the Summer of 1997, Johnny joined the opening team and was named Sous Chef, a position he held for six months.

As a student of his craft, Johnny traveled to Europe in 1998 where he apprenticed in some of France’s finest pâtisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie.

In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of its “Emerging Young Artists of 2000”.

In January of 2001, Chef Daniel Boulud promoted Johnny to Executive Pastry Chef. The combination of talent and enthusiasm, and a long-standing working relationship with Daniel made Johnny the perfect choice for this position. Shortly after his rise to top job, Where Magazine awarded Johnny’s desserts “Best in NY 2001”.

In May of 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four star name-sake, Restaurant Jean Georges, as well as its café, Nougatine. With this move, Johnny achieved much success. In November 2002, Johnny was awarded the title of “Best New Pastry Chef” by New York Magazine’s Gael Green in its First Annual Chef Awards. In April 2003, Johnny was nominated for “Outstanding Pastry Chef of the Year” by the prestigious James Beard Foundation. In June of that year, Johnny was named one of the “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine. He received the same honor in 2004, as well.

In June of 2005, Johnny joined Jean Georges in the opening of his newest restaurant, Perry Street. Johnny assumed the role of Executive Pastry Chef for this restaurant in addition to his responsibilities at Restaurant Jean Georges and Nougatine. Perry Street earned three stars from the New York Times.

In November 2005, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor.

In May 2006, The James Beard Foundation awarded Johnny “Outstanding Pastry Chef of the Year”.  In March 2007, Forbes.com identified Johnny as one of the 10 most influential chefs working in America today. Of the 12.8 million restaurant and food service outlet employees, these 10 were arguably doing the most to tease, surprise and gratify our national appetite.

Johnny has appeared in numerous TV segments for The Food Network, Martha Stewart, Top Chef, Today in NY, Paula’s Party and The Tony Danza Show. His talent and charisma make his personal appearances and pastry demonstrations a must-see by food fans across the country. Johnny’s first cookbook will be published in 2008. (http://johnnyiuzzini.com/)

Cookbooks by Johnny Iuzzini


About Roy Finamore

Author Web Link: http://www.tastycentral.com/

For more than 20 years, I’ve been an editor of cookbooks and lifestyle books. Among the award-winning and bestselling cookbook authors I’ve had the pleasure to publish are Martha Stewart, Ina Garten, Diana Kennedy, Jean Anderson, Anne Willan, Lee Bailey, Carole Walter, Tom Colicchio, Bobby Flay, and Gale Gand.

My lifestyle books include the legendary International Style Library, from the team headed by Suzanne Slesin, the exquisite books of Tim Street-Porter, landmark books from Chris Madden, the iconoclastic work of Madderlake, and the small jewels of Abbie Zabar.

As a stylist, I’ve directed shoots for books as varied as Jacques Pepin Fast Food My Way, Graceland’s Table, Anne Willan’s From My Chateau Kitchen, The Cheese Plate, Butter Sugar Flour Eggs, Gulf Coast Kitchens, andA Place for Everything. Click on the Gallery for images.

My first cookbook, One Potato Two Potato, was a main selection of The Good Cook, and it led to travels across the country teaching cooking classes and unlocking the secrets of the potato. Click on Books to find out more about the book that Publisher’s Weekly called “an impressive and wide-ranging potato bible.” My book Tasty was published by Houghton Mifflin in April 2006, and am currently working with Rick Moonen on Fish without a Doubt.

(http://www.tastycentral.com/)

Cookbooks by Roy Finamore


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