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San Francisco chef Falkner, a former art school student, mentions dessert as an art form. For people who don't want to wait over 1 hour at her famed Hayes Valley restaurant/bakery Citizen Cake for her unique dessert landscapes and stunning parfaits, Falkner has penned home-kitchen versions of her edible masterpieces. Before diving into balsamic-apple reduction, eggless lemon curd and Concord grape tapioca, Falkner primes readers on ingredients and equipment. Though most recipes include minimalist versions, this book is most aimed toward seasoned bakers who won't quail at suggested time lines starting per month in advance or five-page instructions for Tiramisushi—cocoa roulade sponge cake with marsala mascarpone filling and mocha-rum dipping sauce, to be consumed via biscotti chopsticks. Amateurs may prefer to spend time at the back with the book using the somewhat more manageable recipes for cupcakes and drinks. Color photographs and anime-style drawings help capture orlando of Falkner's desserts, extravagant and emblematic of her commitment to balance and restraint. (Oct.)
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"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 offer up some genuine fun-alonside recipes for your types of rocking desserts that put her San francisco bay area restaurant Citizen Cake around 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 from the Best Cookbooks from the Year --7 x 7 Magazine
One with the Best Cookbooks from the Year --Angeleno Magazine
"Like Falkner, the book is inventive and transcendent with the norm, breaking down the classics and reconstructing them in the way that means they are fun, appealing, and delicious." --Atlanta Journal Constitution
"San Francisco sweet tooths swoon at the looked at considered 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 bit rock 'n' roll, a whole lot delicious, and all so Elizabeth. Every recipe is bold and imaginative, yet each delivers what every sweet should: a major serving of old-fashioned comfort. This book is sure 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 can be as provocative intellectually as it's 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 of the recipes, proof of Elizabeth's originality and creativity. Nothing here is perfect for show; things are about taste as well as the pleasure that comes from tasting. All with the recipes, whether Shagalicious, Rosebud, S'More A Palooza, or any from the others, tempt me, along with the book's humor can make it great to read." --Pierre Hermé, chef and co-author of Desserts by Pierre Hermé
"Elizabeth Falkner may be the ultimate sugar mama. This became the best tasting book I ever read." --Robin Williams
"Curiosity and creativity are what make Elizabeth Falkner this kind of 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 a of the most creative chefs around. In this dazzling book, she brings her beautiful and delicious desserts home for those to enjoy." --Traci Des Jardins, chef/owner of Jardinière
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