"New Orleans is a city rich in a culinary tradition of sweets. In his recipes, David allows us to share in these southern traditions, which include quintessential desserts like beignets and bread pudding to lesser known but still important Fried Apple Pies and Banana Pudding with Vanilla Wafer Crumble." --Emily Luchetti, Executive Pastry Chef, Farallon and Waterbar Restaurants, and author of Classic Stars Desserts, A Passion for Desserts, and A Passion for Ice Cream

"Your desserts have always been the talk of the town and your reputation as a pastry chef is equal to none. We are looking forward to the unveiling of more of your wonderful creations." --Roland Mesnier, former White House Executive Pastry Chef

"When I take a bite (well, okay, 15 bites) of David Guas' Chocolate Bread Pudding and Red Velvet Cake I think, thank goodness for his Aunt Boo and his childhood sno-ball stand. There is no one more qualified to bring us all the delicious flavors, smells, and memories of a lost New Orleans." --Tanya Wenman Steel, Editor-in-Chief, Epicurious.com

"A one man preservation society and dessert cart marching band, pastry chef David Guas' irresistible New Orleans recipes should ignite more joy and abandon than a month of Mardi Gras." --Michael Batterberry, Editor-in-Chief/Publisher, Food Arts Magazine

"David is a genius! That he is human, and a perfectionist, make his sweet creations that much better. Buy this book to bring wondrous slices of New Orleans into your life. And at your table you will have, sweet goodies that make for perfect endings, and anytime-indulgences packed with flavor and finesse. With this book at your side, replicating David's magical touch is now yours to have and impress friends and family with." --Suvir Saran, author of Indian Home Cooking and American Masala, and Chef/Owner of Devi and American Masala restaurants