Letty Flatt - Chocolate Snowball: And Other Fabulous Pastries from Deer Valley Baker

To my husband, Robbie: Thank you for sharing my goal in writing this cookbook, for giving it priority in our life and for our walks together along the creek path near our house.

I wish to thank the late Edgar Stern and his wife, Polly, whose brainchild Deer Valley is, for providing the work and the opportunities and for the legacy of excellence that continues to shape the resort.

Loving thanks to Julie Wilson, Deer Valleys food and beverage director, for her unerring sense of taste and complete support.

Thank you, Bob Wheaton, Deer Valley president and general manager, for encouragement and approval, and for every pat on the back.

To Deer Valley guests who have delighted in our pastries over the yearsI appreciate every morsel.

I could not do the task of running three pastry kitchens and guiding a crew of bakers by myself. I work closely with two talented pastry chefs who share the avalanche of pastries and paperwork. Thanks to pastry chefs Steve Harty and Debbie Swenerton for beautiful desserts and nurturing teamwork.

Deer Valley has always attracted energetic, creative and adept bakers. I acknowledge all Deer Valley bakers, past and present, for their contributions and hard work. A standing ovation to previous pastry chefs Anne Voye Reynolds, Francy Royer and Susan Prieskorn, my baking cohorts, for bequeathing recipes and procedures. Many thanks to Wallace Rockwell and Steve Harty for their contributions of time and energy on behalf of the first edition.

Antonia Allegra, friend and writing coach extraordinaire, is the angel looking over my shoulder. More than one aspect of this book reflects Tonis sensibilities, wisdom and subtle counsel.

I am filled with gratitude for all my teachers and mentors. Several I have had the fortune to study with, some have guided me through their cookbooks and others have become friends through the Bakers Dozen or by telephone, e-mail and fax machine. Thank you, Flo Braker, Shirley Corriher, Marion Cunningham, Carol Field, Bo Friberg, Maida Heatter, Madeleine Kamman, Nick Malgieri, Harold McGee, James McNair, Alice Medrich, Gayle and Joe Ortiz, Peter Reinhart, Laurel Robertson, Lindsey Shere, Susan Purdy, Carole Walter, Carolyn Weil and Anne Willan for your careful writing and generous natures. Thank you, Jim Dodge and Emily Luchetti, for encouraging me to write this cookbook when it was just a spark in my mind.

For help and assurance along the way, I am obliged to Wendy Faber, Claudia McMullin, Virginia Rainey, Kristen Gould Case, Bob Oneill, Coleen Reardon, Jean Herndon and Ted Scheffler. I appreciate Kyra Ryan, Sam Zilvitis, Abi Wright, Patricia Constable and Maura Mark for keeping me in shape, mentally and physically. Thank you, Steve Erickson, for the original ski recipe.

It was a pleasure collaborating with photographer Michael Skarsten and food stylist Susan Massey. Due to their professional patience, the photo shoots were almost relaxing instead of stressful. Thanks to Michaels wife, Melissa Skarsten, for adding her eye for detail and assistance. No Place Like Home in Park City and Williams-Sonoma in Salt Lake City generously donated props for the photos. Praises also to illustrator Greg Ragland for a job well done.

Thank you to Megan Hiller, my editor for the first edition, for the easy rapport and for encouraging a more personal style. For seeing the potential and for every suggestion, thank you to my agent, Julie Castiglia.

Special thanks and recognition go to all of my recipe testers. For ample and repeated testing at sea level and here in the mountains, for the first edition and revised version, kudos to Wallace Rockwell, Carolyn weil, Shelly Southwick, Debbie Swenerton, Paula Rector, Terri Foley and Erika Foley, as well as my sister, Katie Koziolek, who also tested more than a share. Other testers were Carol Agle, Mary Bernasconi, Patricia Constable, Jan DeMers, Sue Denkers, Kim DeWindt, Julia Fox, Mya Frantti, Jane Halloran, Leslie Halloran, Mary Halloran, Cynthia Howlett, Jeannie Lambert, Helene Maw, Andrea Nass, Nipper Noble, Ian Patrick, Sarah Pierpont, Lois Podolny, Susan Prieskorn, Alix Railton, Kerry Spajic, Maria Spansk-McGrail and Priscilla Watts.

Braker, Flo. Baking for All Occasions. San Francisco: Chronicle Books, 2004.

Braker, Flo, et al. The Bakers Dozen Cookbook. New York: William Morrow, 2001.

Corriher, Shirley. BakeWise. New York: Scribner, 2008.

. CookWise. New York: William Morrow, 1997.

Colwin, Laurie. Home Cooking: A Writer in the Kitchen. New York: HarperCollins Publishers, 2000.

Field, Carol. The Italian Baker. New York: Harper & Row, 1985.

Hamelman, Jeffrey. Bread: A Bakers Book of Techniques and Recipes. Hoboken, NJ: John Wiley & Sons, 2004.

Heatter, Maida. Maida Heatters Book of Great Desserts. Kansas City, MO: Andrews McMeel Publishing, 1999.

Kamman, Madeleine. In Madeleines Kitchen. New York: Atheneum, 1984.

LaChapelle, Dolores. Deep Powder Snow: 40 Years of Ecstatic Skiing, Avalanches, and Earth Wisdom. Durango, CO: Kivak Press, 1993.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

Medrich, Alice. Chocolate and the Art of Low-Fat Desserts. New York: Warner Books, Inc., 1994.

Norris, Gunilla Brode. Becoming Bread. Mahwah, NJ: Paulist Press, 2003.

Purdy, Susan. Pie in the Sky. New York: Harpercollins Publishers, 2005.

Reinhart, Peter. Brother Junipers Bread Book. Philadelphia, Pa: Running Press, 2005.

Robertson, Laurel. The Laurels Kitchen Bread Book. New York: Random House Inc., 1984.

Shere, Lindsey Remolif. Chez Panisse Desserts. New York: Random House Inc., 1994.

Weil, Carolyn Beth. Pie and Tart (Williams-Sonoma Collection). New York: Simon and Schuster, 2003.

Deer Valley Granola

Pumpkin Pecan Bread

Cranberry orange Bread

Chocolate Zucchini Bread

Sunshine Muffins

Banana Raspberry Muffins

Blueberry Corn Muffins