Go to Hachette Book Group home

Search

Site Preferences

Show prices in:

Promotion

Use code CYBER2024 for 30% off sitewide + free shipping over $30

By clicking “Accept,” you agree to the use of cookies and similar technologies on your device as set forth in our Cookie Policy and our Privacy Policy. Please note that certain cookies are essential for this website to function properly and do not require user consent to be deployed.

The Sweet Life

Desserts from Chanterelle

The Sweet Life Open the full-size image

Contributors

By Kate Zuckerman

By Tina Rupp

Formats and Prices

Price

$16.99

Price

$20.99 CAD

Format

ebook (Digital original)

Format:

ebook (Digital original) $16.99 $20.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around February 28, 2009. This date is subject to change due to shipping delays beyond our control.

Also available from:

Created by the award-winning pastry chef at New York City’s renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats — from tarts and cakes to custards, soufflès, and frozen desserts.

50 full-color photos. 15 line drawings.

Genre:

On Sale
Feb 28, 2009
Page Count
224 pages
Publisher
Little, Brown and Company
ISBN-13
9780316070331

You May Also Like

Just Desserts
Just Desserts $13.99 $16.99 CAD
Mochi Magic
Mochi Magic $16.95 $22.95 CAD
Hello, Cookie Dough
Hello, Cookie Dough $28.00 $35.00 CAD
Treat Yourself!
Treat Yourself! $14.95 $19.95 CAD
Desserts LaBelle
Desserts LaBelle $28.00 $36.50 CAD

Kate Zuckerman

About the Author

Kate Zuckerman is the pastry chef at Chanterelle in New York City. She has also been the pastry chef at Picholine in New York, Biba in Boston, and Firefly in San Francisco. Zuckerman’s flavor-focused desserts have been featured in major publications, such as the New York Times, the New York Daily News, and Food & Wine.

Learn more about this author

Tina Rupp

About the Author

Kate Zuckerman is the pastry chef at Chanterelle in New York City. She has also been the pastry chef at Picholine in New York, Biba in Boston, and Firefly in San Francisco. Zuckerman’s flavor-focused desserts have been featured in major publications, such as The New York Times, The New York Daily News, and Food & Wine.

Learn more about this author