DamGoodSweet, The Book

David Guas’ first cookbook [Taunton Press, Fall 2009] was jump-started by his intense emotional response to Hurricane Katrina wiping out so much of his hometown – including his parents’ home. “It was then,” he writes in his introduction, “I knew I had to record not only the dessert recipes of the region, but my memories, too.”

The book, to be published in November, was featured in Publisher’s Weekly earlier this summer. Taunton Press spokesperson Pamela Duevel called it “a Taunton house favorite,” which acquiring editor Carolyn Mandarano attributes to Guas’ talent, attitude and commitment. “David’s voice is so passionate. He loves the city.” DamGoodSweet, the write-up continues, is “a combination of a memoir and a cookbook, where the author’s memory of going to Galatoire’s on Bourbon Street with his family every year for Christmas leads into a recipe for Double Chocolate Bread Pudding with Salted Bourbon Caramel Sauce.”

Well, who are we to argue with Publisher’s Weekly?

But enough about rich and heavy Christmas desserts when it’s 100 degrees in the shade these days. In a chapter called, sure enough, “100 Degrees in the Shade,” Damgoodsweet will also provide plenty of truly chill treats to cool you down and sweeten your spirits. How about Watermelon Granita-Topped Sno-Balls? In a brilliant adaptation, Guas concedes that he can’t possibly replicate the distinctly fluffy texture of a New Orleans Sno-Ball, so much softer than its crunchy northern cousin [actually he can: unlike most of us, he owns a big old Hansen Sno-Bliz, the classic mechanized ice-shaving machine] so he offers up a recipe that yields a comparably satisfying dessert, complete with soft vanilla ice cream underneath the light fruity ice. And speaking of ice cream, the ice cream flavors in this chapter range from Cane Syrup to Brandy Milk Punch – a real taste of the south, in each cold, sweet spoonful.