Illustrated collection of recipes for desserts featured at the Paramount Restaurant. Describes various cooking techniques, including instructions for making syrups and sauces; poaching and preserving fruit; and making creams, custards, meringues, biscuits and pastry. Desserts include ice creams, sorbets, tarts and puddings. Includes bibliography and index. The author is the chef at the Paramount Restaurant. Her other publications include 'Paramount Cooking'.