'DamGoodSweet' - Cookbook Spotlight

'DamGoodSweet'
Recipes by David Guas & Raquel Pelzel
Photographs by Ellen Silverman
Taunton Press -- 2009
Buy it on Amazon

When a cookbook can transport the reader to a specific region, passing down the history and memories of the locale through recipes, then that reader is in for a treat. New Orleans, a city of vibrant traditions, is a melting pot for melt-in-your-mouth desserts. Classics that have made their way all over the country include beignets, pecan pie, coconut cream pie and red velvet cake. "DamGoodSweet," a tribute to the Big Easy, is filled with recipes for such classics, as well as some dishes that have fallen out of favor like Calas Fried Rice Fritters.

Broken down by classic New Orleans recipes, pies, cakes, custards and puddings, ice creams, jams and curds, and lagniappes (a little something extra), Guas and Pelzel offer 50 recipes that will keep your sweet tooth satisfied like bananas Foster, fried apple pies, and old fashioned chocolate pudding.

"DamGoodSweet" separates itself from other baking cookbooks by bringing back the importance of preserving and passing down recipes and memories, making it one of our favorite baking books of the year.

See what we tested and whether the book is worth buying after the jump.
Takeaway tips: Each recipe offers the history of the dessert, variations, make-ahead tips and/or how-tos like how to fry or what to do when you don't have a digital thermometer, which come in handy when baking. The history of the dessert provides insight into a region whose food and drink is so important to them. Since Guas is from southeast Louisiana and several ingredients called for in his recipes aren't readily available in other areas, he provides a section in the back of the book listing his favorite ingredients and where to find them.

Quality of pictures: Straightforward images of the sweets are rustic; the photos are truly all about the food. There's no doubt that several of the images encouraged us to make the recipes, such as the Chocolate Chip Cookie Cake and Chocolate Cupped Cakes with Coffee and Chicory. However, with most desserts proving no-fail, we would have liked to have seen an image with each recipe since they were so enticing.

We tested: Lemon Icebox Pie and Double Chocolate Bread Pudding with Salted Bourbon Caramel Sauce

So simple to make, the lemon icebox pie is the twin sister of key lime pie, without the extra tart notes hitting the jaw. A filling consisting of condensed milk, lemon juice and egg yolks is surrounded by a rustic graham cracker crust. This pie isn't for the faint of heart -- homemade Chantilly cream (similar to whipped cream but made with vanilla extract) tops the pie, balancing the tart pie with sweet notes. Don't buy lemon juice for this recipe; taking the time to juice four to six lemons will make a difference and will be well worth your efforts. Don't have a juicer? Enlist family and friends to help!

Too often do bread pudding recipes leave us with runny results. However, this double chocolate bread pudding recipe left us with a moist dessert with guests begging for seconds. Brioche bread is soaked in cocoa powder, as well as bittersweet chocolate for the ultimate indulgence. After baking for a little over an hour, we had trouble letting it cool before we dug in. While the caramel sauce was easy to make, the bread pudding was a treat all by itself. However, if you need to top it off, the caramel sauce, as well as the Chantilly cream from the icebox pie recipe will absolutely do the trick.

Worth the investment: Whether you're from New Orleans or not, this book is filled with one delicious recipe after another. Simple recipes make this a great book for cooks at all levels while more advanced recipes come complete with descriptive steps and tips. Once you make your first recipe, you'll be flipping through the book to find your next.