The New York Times Dessert Cookbook - Hardcover

Hardcover

ISBN 10: 0312340605 ISBN 13: 9780312340605

Publisher: St. Martin's Press, 2006

Synopsis

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.

About this title

From the Inside Flap:

THE NEW YORK TIMES DESSERT COOKBOOK is the first major, comprehensive dessert cookbook from The New York Times. It features over 400 recipes, from the simplest and homiest sweets to more dazzling finales from dessert chefs whose creations have appeared in the "Chefs" column in the Wednesday food section. The recipes were selected and compiled by the newspaper's most seasoned food writer, Florence Fabricant, whose eye, voice and kitchen knowledge shines through on every page.

THE NEW YORK TIMES DESSERT COOKBOOK compiles favorites from Times staffers―such as Marion Burros' Plum Torte in both its original and low-fat versions―and name chefs―from Nigella Lawson to Francois Payard. 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.

From the Back Cover:

The first and most complete dessert cookbook from the pages of The New York Times, including many classics and beloved favorites in these easy-to-use sections:

Cakes

Crisps, Crumbles, Cobblers and Shortcakes

Pies and Tarts

Fancy Pastries

Cookies, Biscotti, Brownies and Bars

Souffles and Crepes

Fruit Desserts

Custards, Puddings and Mousses

Frozen Desserts

Candies

About this edition

• Publisher: St. Martin's Press
• Publication date: 2006
• ISBN 10: 0312340605
• ISBN 13: 9780312340605
• Binding: Hardcover
• Edition number: 1
• Number of pages: 576
• Editor: Fabricant Florence