Celebrating a lost era of elegant dining, this beautiful volume is evocative of other times and worlds. The 70 recipes included--adapted for the home cook and updated for the modern palate--are organized by type of dessert, which run the gamut from Bavarians, cremes, Charlottes, mousses, puddings, fools, jellies, to frozen desserts, custards, cakes, pies, tarts, and tortes.