Paper Palate

There so much more to dessert than pastries, pies and cakes, though I love all these things a great deal. Hell, there’s even more to dessert than (gasp) sweets. Ever heard of a cheese and fruit platter? An after-dinner drink or coffee? Dessert is a meal ender. It tops off the wonderful, delectable, savory meal with something complementary…something that doesn’t overpower, but rather underscores. Check out these upcoming tastes… Dessert Cocktails: Classic and Contemporary After-Dinner Drinks by Michelle Dompierre Southern - Collectors Press, Inc. Cocktails? For dessert? Oh yea, baby! Now we’re talking.

With infused liquors, creamy rich flavors, and twists on classic favorites, dessert goes from plate to shaker in this colorfully illustrated book. Mixologist Michelle Dompierre Southern offers recipes for classics like Spanish coffee and modern creations like chocolate martinis. Frozen, hot, or sipped at room temperature, the book includes sections on Chocolate, Cream and Sugar, Sweet and Sour, Liqueurs, Fruit, Coffees, Mocktails, and more! Perfect for the holidays, special occasions, and entertaining guests, Dessert Cocktails is an irresistible addition to the cocktail shelf.

This book is due out in January 2007. Iced: 180 Very Cool Concoctions by Jane Lawson - Advanced Global Distribution/$24.95 Sorbets, parfaits, granitas, ice creams. Yum. Sweet concoctions of many varieties grace the pages of this book. And pictures, of course there are pages and pages of photos to emphasize how very, very good these cool creations can be. This icy book is due out in November. Chocolate Connoisseur: For Everyone with a Passion for Chocolate by Chloe Doutre-Roussel - Penguin Group/$12.95 History, culture, folk lore . . . all centered around one sweet friend: chocolate. Chocolate is good for you in ways most things we love aren’t. From the description, it sounds like Ms. Doutre-Roussel is a foremost expert on chocolate thanks to her position as chocolate buyer for the London department store Fortnum & Mason.

Her approach is that of an unabashed and evangelical snob, a bracing combination of Mary Poppins and Miss Manners. Along the way, Doutre-Roussel skewers some sacred cows-Belgian chocolates, Godiva-and lists with approval a dozen brands most people have never heard of, with, fortunately, mail-order and online sources to find them and instructions on how to savor them when found.

This book is due out in December.