From the review in CHoW Line, the publication of the Culinary Historians of Washington, D.C., November 2018
“Reading this book is a bit like eating dessert. You know you should stop, but you can’t help one more bite, turning one more page. Because, as Quinzio makes clear, dessert is not a mere trifle. It is a measure of skill, status, and style.” – Claudia Kousoulas