IT was like a wonderland of desserts and everything sweet and delicious at the SMX Convention Center, SM Aura Premier, yesterday (January 30, 2014), when Philippine Daily Inquirer launched Inquirer Lifestyle’s Best Desserts book.
Undeniably the most-read ultimate list every year, Inquirer’s Best Desserts book show how the Philippines seems to have transformed into a desserts nation overnight. The newspaper’s Best Desserts list began in 2008 when lifestyle editor Thelma Sioson-San Juan, often deluged by inquiries from readers and friends on what sweets or desserts to buy and where, decided to assign senior food writer Vangie Baga-Reyes to make a Best Desserts list. Reyes obliged and, together with the entire lifestyle team, sourced out the best desserts in town, as prepared by not just established hotels, restaurants and bakeshops but also by home bakers.
When it came out, the list turned out to be not just well-read but also helped the careers of many talented bakers or push their home-based startup businesses to full gear. From then on, Inquirer made it a point to release a Best Desserts list annually. This year is the first time that Inquirer transformed its Best Desserts list into a book.
Published by Philippine Daily Inquirer, Best Desserts, the book, names close to a hundred best desserts in town today, complete with information on who created them, where they can be bought and what numbers to call to order.
These desserts are divided into 12 categories: Crispy, Buttery, Deadly (all types of meringues and tortes, from the classic to the exotic); Loaded with Fruits (A is for apple, B is for banana – from pies to cakes); Sweet Caramel (from the creamy, melt-in-your-mouth frosting to the crunchy honeycomb that crumbles in the mouth), Chocolate Overload (chocolate, chocolate, chocolate – in every shape, form and flavor); Coffee Comfort (anything with that added shot); Veggies in My Dessert (carrots that are irresistible – yet still healthy); Over the Top (unusual desserts with that ‘wow’ factor in terms of look, taste and feel); Straight from the Freezer (cold and sweet delights perfect for midnight snacks or instant cravings); Close to Home (desserts with a twist, incorporating local flavors); Cheesecakes Made in Heaven (baked and no-bake versions in every flavor imaginable); Small Is Beautiful (single-serve and little desserts to satisfy sweet cravings); and Soaked (extra-moist, luscious desserts that are hard to forget).
A lot of these hotels, restaurants, bakeshops and home bakers who were featured in the list put up booths during the book launch yesterday to give guests a sampling of their award-winning desserts. It was one huge sugar overload – from cakes and pies to gelato and homemade ice cream, chocolate pralines, halo-halo and pastries.
National Bookstore also had a booth selling copies of Best Desserts, and on hand to sign the copies were author Vangie Baga-Reyes, Inquirer lifestyle editor Thelma Sioson-San Juan, publisher Sandy Prieto-Romualdez, as well as the creators of the desserts touted to be the best in town today.
The book is available at National Bookstore for Php320 per copy.