When I turned 60 a little over a year ago, I started noticing and getting seriously annoyed by the self-deprecating and stupid jokes about getting older. A friend (and an accomplished author herself), Erin McHugh, had also turned a milestone age the same year and was having similar thoughts. Together, we compiled this little book of wisdom. We hope you will enjoy and be inspired by it regardless of your age. Older gets younger everyday.



What could be more satisfying than presenting friends and family with a perfectly crafted homemade dessert, fresh out of the oven? Yet for many, the idea of baking is intimidating; rolling out pie dough or making a cake from scratch is akin to climbing Mount Everest. THE FEARLESS BAKER is a beginner's baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes.

The Fearless Baker is like having a pastry chef answer all your questions alongside you as you whisk, roll, and stir. With Emily Luchetti’s can’t-fail recipes and lively sidebar commentary, bakers of all levels will be rewarded with sweet success.
— David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
If your idea of baking is pleasure and chocolate (and why shouldn’t it be), you are in the best of kitchens with wizard pastry chef Emily Luchetti. Her desserts and breakfast recipes are easy to follow indulgences and oh so délicieuses?
— Mireille Guiliano, author of French Women Don’t Get Fat


IACP Cookbook Award Winner. There are many different ways to enjoy ice cream- in a Caramelized Apple and Butter Pecan Ice Cream Sundae; in a Very Berry Sodas or even with your fingers eating a Gingersnap Lemon Ice Cream Sandwich or a slice of S’more Cappuccino-Chocolate Chip Ice Cream cakes. You can use the recipes to make your own ice cream or if short on time make the desserts with store bought ice cream.

If you ever thought ice cream was that special treat you could only get from the grocery-store freezer, Emily Luchetti’s friendly, accessible and delicious recipes will turn you into a passionate advocate for homemade.
— Nancy Silverton, Mozza Restaurant
If you want to know why Emily Luchetti is one of the best—and best loved—pastry chefs in America, just look inside. Her recipes for ice cream in every form and in endless and fabulous flavors are imaginative, smart, delicious, and wildly tempting—each one’s a winner.
— Dorie Greenspan, author of Baking with Julia and Paris Sweets


These dessert recipes are organized around the seasons of the year. Raspberry Rhubarb Compote with Ice Wine Ice Cream in spring; Raspberry Honey Crème Fraiche Tartlets in summer, Roasted Streusel Pears and Macaroon Pineapple Napoleons in winter all highlight seasonal produce to its finest. But don’t worry there is always room for chocolate during the year with Chocolate Chip Ice Cream Cake and Milk Chocolate Cheesecake.

Products in Season addressed with passion make simply the best desserts. Emily Luchetti’s new book, A Passion for Desserts, is just that: The best. A great cookbook with great dessert recipes within seasons. Brava Emily.
— Lidia Matticchio Bastianich, chef, restaurateur, author, and Public Television star
Emily’s passion is truly infectious—these recipes make us want to grab the blender, whip up a Bourbon Milk Shake, and start sipping while planning desserts for the rest of the week.
— Mary Sue Milliken and Susan Feniger, The Two Hot Tamales of Border Grill Restaurants


150 of Emily’s recipes from her best-selling cookbooks Stars Desserts and Four-Star Desserts including her favorites- Grandmothers’ Chocolate Cake, Ginger Cookies, and Summer Pudding. All types of desserts are included from puddings, pies, cakes to cookies and compotes. Tips on ingredients and equipment plus expert wine pairings for each recipe make Classic Stars Desserts perfect for any home cook's collection.

Emily Luchetti is a gifted baker with great taste and finesse. Her recipes are well tested, clearly written, and cover a wide range of wonderful desserts. At last I can make her Tuscan Cream Cake at Home.
— Marion Cunningham, author of The Breakfast Book and the Fannie Farmer Baking Book
This book reflects the excitement of the young professional of today. It shows imagination, places great emphasis on fresh ingredients, and includes many great fruit desserts—the best possible way, in my opinion, to finish a meal.
— Jacques Pepin- author and TV Personaility


Stars has long been a mecca of good eating in the San Francisco Bay area, and one of its major attractions has been its wonderful desserts. Stars' pastry chef Emily Luchetti now offers recipes for 150 of the restaurant's best desserts which are quick, simple, quite easy to make and, of course, delicious. 50 four-color photographs.

Talk about sweligant. This is some Freddy Astaire kind of recipe collection; tasteful and approachable, with spot on turns. It represents the best of the best from professional pastry chef and author, Emily Luchetti.
— The Washington Post


A world-renowned pastry chef offers 150 creative interpretations of classic desserts from around the world, including Mocha Baked Alaska, Blueberry Lemon Cheesecake, Macadamia Nut Biscotti, and Coffee Toffee.