Albuquerque Journal (Albuquerque, NM)

Book builds a better dessert table.(Food)

Byline: Review by Susan Stiger Journal Staff Writer

* Recipes break down into homey simplicity or ostentatious complexity

Is this true? When you order dessert in a restaurant, it's generally spectacular something architectural in design, maybe with a sauce, a lacy cookie garnish, a bit of candied something or other for color. But when you make a dessert, it's usually apple pie, maybe gingerbread, maybe chocolate mousse.

The authors of "Olives," named after the five Olives restaurants not the condiment know that. So they came up with a great idea for a cookbook: parts.

At Olives, they serve White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. But you could just make the Banana Bread. Or the Caramel Semi-Freddo. Or you could make the Boozy Caramel Sauce to drizzle over ice cream or pound cake (they have a recipe for that, too) or to add to coffee, cappuccino or milk. Or you could make a bunch of it and give it as Christmas gifts. …

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