After-hours Sunday night at the Jacques Torres chocolate factory on Hudson Street was the release party for Jean Georges pastry chef Johnny Iuzzini’s first cookbook, the provocatively titled Dessert Fourplay. The book is literally named for Iuzzini’s preferred format of serving desserts composed of four separate parts or components, and not your chance of getting some when getting your brulee on; actual results may vary. Some examples of Iuzzini’s recipes can be found here, here, and here.
Making cold drinks on the cold night were Eben Freeman of Tailor, David Arnold of the French Culinary Institute, Daniel Eun of PDT, and Richard Boccato of the soon-to-open Dutch Kills in LIC. There was lots of chocolate on hand, and several desserts made from the new book, which was released last month. Iuzzini won a James Beard Award for Outstanding Pastry Chef of the Year in 2006.
