Dam Good Sweet

Pastry chef David Guas and food writer Raquel Pelzel delve into the rich fabric of the home-style sweets of New Orleans in America. Through 50 amazing desserts, from traditional beignets, red velvet cake and pralines to the lesser-known Roman chewing candy and calas fried rice cakes, Guas and Pelzel transport cooks from their home kitchens into the giant dessert gumbo that is New Orleans. Through instructional and anecdotal head notes, plenty of great tips and fun stories, "DamGoodSweet" is completely dedicated to the pastries and desserts of a unique American city.