Elizabeth Falkner is one of the most famous (and best) pastry and dessert chefs in the United States. She was BON APPETIT's
2006 Pastry Chef of the Year. She is owner/chef of the Citizen Cake Restaurant in San Francisco, California (USA). She has cooked in some of the best restaurants in California and has appeared on the Food Network. Her creativity and passion for food generally, and
desserts particularly, is extraordinary, and it shows in this book. There is an introduction giving her journey to where she is now as a chef and restaurant owner. This is followed by the book proper, where she discussed ingredients and then tools useful to the dessert chef at home, both ideally and usable substitutes. Then she begins the dessert
recipes. These include subcomponents of each dish. The author has made a list of things that can be done ahead of time, and when. There is a section behind the recipes where component's recipes are given (the components she uses and the recipes in the book where they are used are given in the sidebars). There is a list of sources of various ingredients. There is an index by titles of the desserts, as well as by main ingredients. At the end is a conversion chart for measurements. This book is written with a great sense of humour. The desserts are fabulous and surprisingly easy to make. The author puts the necessary hints in so that a beginner can make great and successful desserts.