The New York Times Dessert Cookbook

The New York Times Dessert Cookbook

Book - 2006
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Baker & Taylor
A sumptuous new cookbook presents the finest dessert recipes that have appeared in the food sections of The New York Times, introducing more than four hundred tempting offerings, including family favorites and specialties from such renowned chefs as Pierre Franey, Craig Claiborne, and Nigella Lawson that cover cakes, cobblers, pies, pastries, cookies, custards, and more. 75,000 first printing.

McMillan Palgrave

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory--so broad and rich, it's sure to become a classic shelf staple.

No one has worked at the Times food section longer than Florence Fabricant--she's seen every food trend come and go. The New York Times Dessert Cookbook compiles the best from over two decades of the Times food section and features beloved recipes from staffers (Maria Burro's plum torte) to celebrity chefs (Mario Batali's goat cheese cheesecake) to name brand columnists (Nigella Lawson's apricot crumble). From holiday to everyday this book covers all dessert bases--and every dessert basic too: Pie Crusts, Ganache, Pastry Cream, Meringue, Frostings, Sauces and much much more!

Every type of dessert is included here, with full, rich sections on:

--Cakes, from Vanilla Cake with Roasted Peaches & Blueberries to Intense Chocolate Mousse Cake
--Yeast Cakes & Pastries, from Baha au Rhum to Savarin
--Crisps, Crumbles, Cobblers and Shortcakes, from Plum and Ginger Crumble to Strawberry Sour Cream Shortcake
--Fancy Pastries, from Banana Turnovers to Red Raspberry Napoleons
--Cookies, Biscotti, Brownies & Bars, from the Best Chocolate Chip Cookies to Orange Mocha Brownies
--Souffles & Crepes, from Apple Caramel Calvados Crepes to Prune Clafouti
--Fruit Desserts, from Grappa-Soused Summer Fruit to Strawberries with Pink Peppercorn Sauce
--Custards, Puddings & Mousses, from Baked Butterscotch Pudding to Choco-Hot-Pots
--Frozen Desserts, from Goat's Milk Ice Cream to Chocolate Sorbet
--Basics, from Pie crusts to Puff pastry to Ganaches and Sauces

The New York Times Dessert Cookbook also includes complete basic information about the ingredients and equipment the home cook needs to prepare great desserts, with critical evaluations by Times writers, including Amanda Hesser, Julia Moskin, Craig Claiborne and Florence Fabricant.

Accessible enough that any first-time baker can turn out a delicious dessert, but intriguing enough that veteran home cooks will find scores of new ideas and recipes, The New York Times Dessert Cookbook will be the sweetest resource on your kitchen shelf.

Publisher: New York : St. Martins Press, 2006
Edition: 1st ed
ISBN: 9780312340605
Characteristics: vii, 567 p., [32] p. of plates : col. ill. ; 24 cm
Additional Contributors: Fabricant, Florence
Alternative Title: Dessert cookbook


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