A tour of the cityâ€™s best dessert-makers, complete with recipes. The Big Apple is a city of sweets. Think about all the classic desserts that were made famous here: cheesecake, black-and-white cookies, the Broadway milkshake. Visitors from around the world make pilgrimages to bastions of butter and flour such as Magnolia, Ferrara, and City Bakery. And today there is a renaissance of young sugar-minded artisans who are crafting exquisite confections with fair-trade chocolate, organic gelato, and sea-salt caramelâ€”many coming out of Brooklyn, and selling from street trucks. Paging through New York Sweets is like walking through a candy shop, where the design and packaging is often as beautiful as the desserts themselves. The book also functions as an inspired gastronomic tour guideâ€”one skewed toward plenty of breaks for sweets. Each chapter walks through a different neighborhood, giving a sense of the melting pot of flavors that can be found only in New Yorkâ€”from apple strudel and baklava to turron and zabaglione. The recipes reveal the secret techniques behind such delights as Cherry Brownies (Baked), Crack Pie (Milk Bar), Icebox Pie (Billyâ€™s), Macarons (Payard), and CrĂ¨me BrĂ»lĂ©e Doughnuts (Doughnut Plant). As in other realms of culture, so many trends start in New York. This book gives the scoop on all the treats that everyone is buzzing about.