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Desserted: Recipes and Tales from an Island Chocolatier

✍️ Shaffer, Kate
Reader Score
4.4
(1 review)
$29.95
Backordered — usually ships in 1–4 weeks
🏛 Down East Books 📅 2011 📔 Hardcover ISBN: 9780892729913

📝 Description: Desserted: Recipes and Tales from an Island Chocolatier

If you've ever had a fantasy of living on a Maine island, this book is for you. It, s just icing on the cake it that is also happens to involve chocolate. Kate Shaffer and her husband moved to remote Isle au Haut nearly seven years ago. Once there, they were inspired to open a chocolate company and cafe featuring delicious chocolate and fresh Maine ingredients. Now their products are shipped all over the world and their island cafe is a true Maine destination. This armchair travel log and cookbook all in one describes the fantasies and fantastic realities of island life in Maine while featuring more than forty-five of Shaffer, s delicious recipes for her renowned chocolates and chocolate-inspired recipes from her seasonal cafe.

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
Desserted offers an inviting glimpse into remote Maine island living paired with an array of chocolate recipes straight from a seasonal cafe. The combination of travel log and baking guide works well for dreamers and dessert lovers alike, though readers seeking a comprehensive, encyclopedic baking textbook may find the selection of over forty-five recipes somewhat limited. Furthermore, those uninterested in lifestyle anecdotes or the specific romanticized realities of island relocation might prefer a more technical pastry manual. Nevertheless, for fans of regional food writing and artisanal sweets, it provides a warm and inspiring journey.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

Desserted offers an inviting glimpse into remote Maine island living paired with an array of chocolate recipes straight from a seasonal cafe. The combination of travel log and baking guide works well for dreamers and dessert lovers alike, though readers seeking a comprehensive, encyclopedic baking textbook may find the selection of over forty-five recipes somewhat limited. Furthermore, those uninterested in lifestyle anecdotes or the specific romanticized realities of island relocation might prefer a more technical pastry manual. Nevertheless, for fans of regional food writing and artisanal sweets, it provides a warm and inspiring journey.

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