1999 James Beard Award Winner Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as: – Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet – Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce – Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream With over 125,000 copies of the first three books in print, Trotter’s series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.