My brother lost my copy, and I am so aggravated! The recipes in this book were (except for one mistake in the lemon squares; leave the flour OUT of the lemon filling folks, and either halve the crust recipe or double thefilling recipe. Do that and they are great) The beauty of these recipes isthat they work so well without cream. One of the dirty secrets aboutrestaurants is how much cream and butter they use; they do it because ITINCREASES SHELF LIFE. If a dessert is made of cream, it will keep for agood while. Alice M. is careful (bless her!) to note how long a dessertwill last, frozen or refrigerated or in a cookie can. If you are going tomake a dessert, you seldom keep it for the lengthy time most restaurantsdo. A mousse made with egg white is not only better for you, but you willnotice (next time you eat a cream-filled mousse) the fuller chocolateflavor. Cream crowds the delicate chocolate taste right off your tongue.You may not be able to keep Alice's lemon curd more than a few days, but itis so good it won't last that long anyway. Now I'm going to go over to hishouse and turn it over and shake it until I find my copy again.Click Here to see more reviews about: Chocolate and the Art of Low-Fat Desserts (Hardcover)
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