The New Desserts
Pastry chefs move to center stage
It used to be easy to choose dessert in a restaurant. You had cheesecake in a steak house, tiramisu in an Italian place, kulfi in an Indian place, flan at a Mexican place and crème brûlée just about everywhere.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.