DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

ACCOLADES

Lonny Magazine, June/July, 2010, DamGoodSweet is featured among editor Ellie Somerville's six kitchen resources.

SERIOUSEATS.COMMay 3, 2010 Meet & Eat editor, Caroline Russock, chatted with chef David Guas on the inspiration behind his James Beard award nominated dessert cookbook DamGoodSweet. Guas also shared one of his favorite summer desserts from the book, his Lemon Icebox Pie.

O, THE OPRAH MAGAZINEMay 2010 David Guas was selected among America's most brilliant bakers to create a delectable dessert for O's tenth anniversary. Inspired by DamGoodSweet, Guas created the spiced Gateau de Bayou showcasing the flavors of his native Louisiana.

WASHINGTON POST, February 10, 2010 David Guas discusses the history and traditions of New Orleans style snoballs in Desserts that Fall from the Sky, a snowstorm themed dessert article.

LOTTIE + DOOF BLOGFebruary 10, 2010 With the arrival of Mardi Gras season, blogger Tim Mazurek recreated David Guas's King Cake from DamGoodSweet. Mazurek blogged that DamGoodSweet is a fantastic book both in terms of recipe quality and writing.

THRILLIST DCFebruary 4, 2010 David Guas Honey Nut Crackle recipe is featured in a roundup of the top Super Bowl snacks to make at home.

NOLA.comFebruary 1, 2010 Judy Walker featured the DamGoodSweet recipe for Heavenly Hash on the Times-Picayune website.

WASHINGTON POSTJanuary 27, 2010 In Real Entertaining: Turning Leftovers Into Party Food, David Hagedorn uses leftover holiday brioche and croissants to create David Guas's Chocolate Bread Pudding recipe from DamGoodSweet.

FOOD AND WINE MAGAZINE [online]January 24, 2010 David Guas's Lemon Icebox Pie from DamGoodSweet is featured in a slideshow of Gail Simmon's Favorite Desserts.

EPICURIOUS MAGAZINE [online], January 8, 2010Epicurious.com featured five recipes from DamGoodSweet including Guas's Buttermilk Beignets, Chocolate Cupped Cakes with Coffee and Chicory, Banana Pudding, Lemon Icebox Pie, and Calas Fried Rice Fritters in New Orleans Sweets.

MARTHA STEWART LIVING SIRIUS SATELLITE RADIO SHOWJanuary 6, 2010 David Guas shared recipes from DamGoodSweet to celebrate the start of Mardi Gras and King Cake season.

AOL's SLASHFOOD.COMDecember 30, 2009 The editors of AOL Food spent the year reading and feasting their way through numerous new cookbooks and selected DamGoodSweet as one of thirteen of the Best Cookbooks of 2009.

L.A. WEEKLYDecember 21, 2009 DamGoodSweet was included in the Best Baking and Pastry Books of 2009 roundup.

AOL's SLASHFOOD.COMDecember 3, 2009DamGoodSweet is featured as one of Slashfood's favorite baking books of the year. DamGoodSweet separates itself from other baking cookbooks by bringing back the importance of preserving and passing down recipes and memories, making it a cookbook worth buying.

PHILADELPHIA INQUIRERDecember 17, 2009 David Guas and his recipe for Buttermilk Beignets from DamGoodSweet are showcased in the Christmas confectioner's sugar story.

WASHINGTON POSTDecember 16, 2009DamGoodSweet is featured in a roundup of the year's best baking books in the Cooks Who Entertain category. The Post reported that David Guas had us at Lemon Icebox Cake.

ORANGETTE BLOGDecember 13, 2009 Molly Wizenberg raves about David Guas Caramel Popcorn, telling the full story of how she first met David and tasted his amazing popcorn. Wizenberg introduces her blog readers to DamGoodSweet and includes Guas's recipe for the crunchy treat.

DELTA SKY MAGAZINE BLOGDecember 4, 2009  Jason Oliver Nixon included DamGoodSweet as a gift-worthy cookbook for the holidays.

A TIMES-PICAYUNEDecember 3, 2009 Chef David Guas and his new cookbook DamGoodSweet are featured on the cover of the Times-Picayune food section as a must-read book for New Orleans cooks and home chefs nationwide.

WHERE MAGAZINE, December 2009 DamGoodSweet is featured as an ode to sugary Southern classics in a roundup of Crescent City cookbooks.

LOUISIANA HOMES & GARDENSDecember 2009 In Fete de No. l, chef and author David Guas created a French holiday tea with sweets such as gateau de sirop and red velvet cake from his cookbook DamGoodSweet.

LOUISIANA COOKIN' MAGAZINEDecember 2009  As a must-have for any Louisiana cook, DamGoodSweet and David Guas's Turtles recipes are featured as a great way to give the gift of candy this holiday season.

PAULA DEEN'S CHRISTMAS MAGAZINE, December 2009 In this special holiday collector's issue of Cooking with Paula Deen Magazine, the making of DamGoodSweet is explored in Sinfully Sweet, a complete look at David Guas's career and passion for desserts.

COASTAL LIVING MAGAZINEDecember 2009 In a holiday brunch feature, this leading coastal magazine featured the recipe of David Guas's Pepper Jelly from DamGoodSweet

LEITE'S CULINARIA BLOGNovember 30, 2009 This James Beard Award-winning site from David Leite featured the recipe and photographs of David Guas Lemon-Herbsaint Poppers from DamGoodSweet.

KNEWS AM 1270 [Palm Springs, CA]November 28, 2009 David Guas's recipes from DamGoodSweet were praised and discussed on air for seven minutes, specifically the Bananas Foster recipe.

WASHINGTON POST EXPRESS NIGHT OUTNovember 25, 2009 The Express interviews David Guas on the making of DamGoodSweet and suggestions for holiday baking.

PBS CHEF'S A FIELDNovember 14, 2009  David Guas appeared in an episode titled Disappearing Act: Imagining the World without Bees, sponsored by Haagen-Dazs ice cream. Guas explores and raises awareness for the many farms in the northeast that oversee honey bee colonies that are an integral part of the crop-pollinating process in the U.S.

APARTMENT THERAPY'S THEKITCHN.COMNovember 19, 2009  TheKitchn.com features DamGoodSweet's Sweet Potato Tart Tatin as a promising dessert to make for Thanksgiving.

DAILY CANDY, DC EDITIONNovember 10, 2009 Daily Candy featured David Guas's Chocolate Cupped Cake recipe from DamGoodSweet listing it as a decadent Southern dessert.

SERIOUSEATS.COMNovember 9, 2009  Cakespy, Jessie Oleson, showcases her rendition of DamGoodSweet's Sweet Potato Tart Tatin citing it as a delicious dessert to make this holiday season.

PUBLISHER'S WEEKLYNovember 9, 2009 Featured in the The Year's Best Books About Food David Guas's DamGoodSweet received honorable mention as the Best Virtual Trip to the Big Easy.

WASHINGTONIAN MAGAZINE'S BEST BITES BLOG,November 5, 2009 Best Bites features an interview of chef David Guas about how and why he created DamGoodSweet to feature the desserts of New Orleans.

FINE COOKING MAGAZINE [online]November 2, 2009David Guas's recipes for Calas Fried Rice Fritters, Banana Pudding and Lemon Icebox Pie from DamGoodSweet are featured on the popular web site.

WASHINGTON CITY PAPER'S YOUNG & HUNGRY BLOGNovember 2, 2009  Food editor, Tim Carman, profiles chef David Guas's career and new cookbook, DamGoodSweet, listing it as a notable book for New Orleans natives and home chefs everywhere.

LOUISIANA ROAD TRIPS MAGAZINENovember 2009  DamGoodSweet is listed among five cookbooks to stock up on for holiday cooking, Louisiana style,

NEW ORLEANS LIVING MAGAZINENovember 2009  DamGoodSweet is featured in The Latest and Greatest as the one recent book release that has editor Lori Gaudin glued to its pages. ..the Sweet Potato Tart Tatin is, well, all I can tell you is that this is absolutely on the family Thanksgiving menu and reason alone to buy this book. Genius!

FOOD & WINE MAGAZINENovember 2009  David Guas's Spiced Upside-Down Apple Bundt Cake is showcased in the Last Bite section of the magazine, complete with a full recipe and close-up image of the DamGoodSweet author's seasonal dessert.

SOUTHERN WEDDINGS MAGAZINE, Fall/Winter 2009DamGoodSweet is featured in the 60 Ways to Have a Southern Wedding as a great resource when making your own homemade wedding favors.

TASTING TABLE: Everywhere Edition, October 29, 2009  DamGoodSweet was the daily feature in a piece titled, Sweet Talk.

WASHINGTON POSTOctober 21, 2009  David Guas and DamGoodSweet were featured on the front page of the food section in, The Tough Guy with the Big Easy Touch.

SAVEUR MAGAZINENovember 2009 DamGoodSweet is featured as one of three new cookbooks that make baking more fun than ever, taking readers on a culinary journey through the rich landscape of Southern culture.

RESTAURANT BUSINESS, October 1, 2009  David Guas is selected and featured as a judge in a panel of industry pros for the Restaurant Business Clean Plate Awards.

FOOD & WINE MAGAZINEOctober 2009DamGoodSweet is featured as one of three New Best Dessert Cookbooks for 2009.

GARDEN & GUNSeptember 2009  Talk of the South Newsletter selected DamGoodSweet as one of four, Southern flavor Best Upcoming Cookbook Releases of the year.

DC MODERN LUXURYJuly/August 2009 David Guas featured as Pastry Chef to Watch

THE NEW YORK TIMESJuly 8, 2009 David Guas and his recipe for Strawberries with Brown Butter Shortcake from DamGoodSweet were featured in In From the Rain, a Mixed Harvest.

WASHINGTON POSTApril 8, 2009 David Guas featured in Bayou Bakery announcement.

WASHINGTON POST, November 30, 2008 David Guas featured in hunting article Up Before Breakfast, Learning to bag a Sustainable Dinner including recipes for Holiday Goose and Sweet Potato Hash with Cranberries and Red Wine.

REDBOOK MAGAZINENovember 2008  David Guas was the featured chef in the New Orleans Thanksgiving dessert story with his two sons including recipes -- Heavenly Hash Bread Pudding, Sweet Potato Tarte Tatin and Apple Pie with Salted Pecan Crumble.

DC MODERN LUXURY2008 David Guas selected as one of three hot chefs to watch in Washington, DC.

THE TODAY SHOW [NBC Television] Live cooking segments featuring pastry chef David Guas:
April 15, 2010, springtime dishes that inspired and featuring Nature's honey
February 16, 2010, savor y and sweet parade route dishes for Mardi Gras
November 11, 2009, holiday desserts from Dam Good Sweet
February 2009, desserts for Mardi Gras
July 2008, desserts made from the garden
September 2007, no-bake desserts
May 2007, tips for baking with/making dough
July 2006, desserts made with berries
March 2006, desserts made with honey
July 2005, no-bake desserts
April 2005, desserts made with rhubarb
January 2005, Mardi Gras sweets
November 2004, Latin desserts

FLAVOR & THE MENU2008 David Guas included in a dessert feature about the savory side of the kitchen  in Top 10 Trends 2008, Top Dessert Trend, Sweets: Salty, Spicy & Savory.

CHOCOLATIERSummer 2007 Showcase column featured David Guas's Flan Tradicional with Almond Pastry and Cajeta Cream.

HEALTHJune 2007 David Guas's Nutty Popcorn Bars featured.

PASTRY ART & DESIGNDecember 2006 David Guas featured in Signature column.

ESQUIRENovember 2006  John Mariani named Acadiana one of the best new restaurants of 2006 and featured David Guas's decadents desserts: The Warm White Chocolate Bread Pudding with Salted Macadamia-Nut Ice Cream and Butter-rum Sauce tastes as if it's about ten thousand calories per spoonful and worth it.

THE WASHINGTON POSTMay 2006 David Guas's Lemon Doberge Cake with Lemon Fondant, Honey Poached Kumquats & Buttermilk Panna Cotta featured as Worth the Trip.

WHERE WASHINGTONMarch 2006 David Guas's Warm Canela-Dusted Churros with Mexican Chocolate Shooters featured.

SOUTHERN LIVINGMarch 2006 Two-page feature on David Guas's desserts at Ceiba including Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad.

REDBOOKMarch 2006 David Guas's mouthwatering desserts featured including Pecan Tart with Chocolate Bourbon Ice Cream and Salted Caramel Sauce, Warm White Chocolate Bread Pudding with Brown Butter Rum Sauce, and Praline Creme Brulee.

DC MODERN LUXURYNovember/December 2005David Guas's sorbets receive high praise, and Amanda McClements writes, The Lemon Doberge Cake [at Acadiana], a New Orleans classic, could easily star on a Martha Stewart magazine cover.

THE WASHINGTON TIMESOctober 2005 Corinna Lothar, in a review of Acadiana, writes, A prudent diner will save room for pastry chef Guas's sensational desserts

DC MODERN LUXURYSeptember/October 2005 David Guas's Warm Canela-Dusted Churros with Mexican Chocolate Shooters are deemed pure pleasure.

HOT CHOCOLATE2005  David Guas's recipe for Warm Canela-Dusted Churros with Mexican Chocolate Shooters included in book by Michael Turback.

CHOCOLATIEROctober 2004 David Guas's Spiced Apple Nut Cake is not to be missed.

COTTAGE LIVINGSeptember/October 2004 Extensive feature on David Guas entertaining at home, includes recipes.

DIVERSIONSeptember 2004  At Ceiba, desserts like Warm Canela-Dusted Churros to dip in thick hot chocolate are among the showstoppers.

BON APPETIT, September 2004 David Guas's Sweet Potato Tarte Tatin featured.

CONDE NAST TRAVELER, May 2004 Talented David Guas's featured in Hot Tables issue.

WASHINGTON FLYER  March/April 2004 You'll adore David Guas [sic] Warm Canela-Dusted Churros (accompanied by Mexican hot chocolate shooters) and Flan Tradicional (sugar, eggs and cream) shine in all their natural purity.

WASHINGTONIANJanuary 2004 Of his desserts at DC Coast: Guas's Buttermilk Beignets with Cafe au Lait Creme Brulle is a delicious take an [sic] a traditional New Orleans treat.

WASHINGTONIANDecember 2003 David Guas's desserts are, worth saving room for. Most spectacular is a plate of warm Warm Canela-Dusted Churros with Mexican Chocolate Shooters

THE WASHINGTON POSTDecember 2003  David Guas's Calabaza Fritters featured in The Sunday Source.

THE WASHINGTON POSTDecember 2003  Restaurant critic Tom Sietsema writes,  I have yet to find a single dessert I can say no to.

THE WASHINGTON POST2003 Dining Guide  Tom Sietsema wrote, the silken flan, treated to a drift of caramel cream, tastes like comfort food gone to finishing school.

BON APPETITSeptember 2003  David Guas featured as one of the decade's Dessert Stars; his Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad is featured on cover. Why he's a star: for the versatility and cunning in his approach to comfort desserts  jumping far, but always sticking the landing.

FOOD & WINENovember 2002  David Guas's irresistible Sticky Toffee Pudding featured.

NATION'S RESTAURANT NEWS, November 2001  David Guas featured in Culinary Currents column.

CHOCOLATIER, November 2001 David Guas's Cafe au Lait Creme Brulle with Buttermilk Beignets featured.

SANTÉSept/Oct 2001 David Guas's Asian-inspired chocolates served on a dramatic teak tea wheel at TenPenh featured.

FOOD ARTSNovember 2000  David Guas contributes an article about his research trip to Indonesia, developing the dessert menu for TenPenh.

WASHINGTON CITY PAPEROctober 2000 David Guas handles the pressure of following a tough act with steely confidence.