I finally found a copy of this cookbook and after skimming through it, I'm curious what's so special about it? This cookbook by Emily Lucetti was out of print, but was still so popular that they ended up reprinting some of it in another cookbook. Before that, you'd have to pay ridiculous amounts for an elusive copy.
With other collectible out of print cookbooks, I can usually pick up why they still remain popular after they went out of print. With Fleming's desserts book, she was influential in her field and a lot of pastry chefs trained under her.
But, with this book, I'm kind of stumped. To me, the desserts don't look that inspiring. They kind of seem like desserts you could find in other cookbooks. And, the recipes, as they were written, seemed like there were potential pitfalls.
If anybody has the cookbook or loves it, I'm curious what was so special about it that it was still remembered fondly instead of fading off oblivion? Any specific desserts in it that were top notch that might change my mind?
Updated 1 year ago | 21
Updated 1 day ago | 120
Updated 3 days ago | 61
Updated 4 days ago | 204
Updated 5 days ago | 49