From Publishers Weekly
Brachman, a co-host of the Food Network's Melting Pot and former pastry chef at Bobby Flay's Mesa Grill and Bolo, offers up a tantalizing concoction of all-American, sure-to-please recipes for anyone with a sweet tooth. He presents modern versions of classic recipes that have fallen out of favor-such as Chess Pie, Shoo-Fly Pie, and an old-time favorite when lemons were out of season, Vinegar Pie ("Do not turn the page," Brachman advises. "If ever there was a pie that is deserving of rediscovery, this scrumptious old-time favorite is it")-redesigned for today's kitchens. There are more contemporary favorites, too: Super Fudge Brownies, Berry Bread Budding, Funnel Cakes and Chewy Chocolate-Oatmeal Cookies with Peanuts. Brachman also includes anecdotes about generations of American immigrants and how these great innovators and first settlers created some of America's favorite desserts in a mere iron pot. Many helpful tips (when making pie crust, use butter for a flavorful dough or lard or vegetable shortening for a flaky crust) are interspersed with the recipes. Wondering about the difference between crisps and crumbles, cobblers, pan dowdys, buckles, slumps and grunts, brown betties, and shortcakes? Here's a chance to find out the details. Lovers of sweet and simple fare and all things American will welcome this cookbook. 16-page photo insert.
Copyright 2003 Reed Business Information, Inc.
From the Inside Flap
When the urge for something sweet, something fudgy, something meltingly rich or irresistibly decadent hits, nothing satisfies like an American dessert. From chocolaty brownies and chewy cookies to aromatic crumbles and generously frosted cakes, these are the luscious crowd-pleasers that make us groan with satisfaction and sigh with nostalgia.
Now, acclaimed all-American dessert chef and Food Network host Wayne Harley Brachman has assembled the very best of the best in American Desserts: The Greatest Sweets on Earth
. With a gift for clarity that makes the results can?t-fail easy, and a talent for jazzing up traditional flavors, Brachman has revitalized our favorite recipes, transforming strawberry shortcake into fresh Peach Shortcake with Wild Berry Whipped Cream, and a simple black bottom pie into the luxurious Black Bottom Banana Cream Pie. His confections are brimming with enticing flavors, remaining true to their American roots: homey, simply presented desserts that are perfect to serve to family and friends alike.
Chapters showcase a wide range of classic desserts, some familiar and others ripe for revival: here are cakes (including Lemon Chiffon and Chocolate Icebox Cake), pies (such as Shoofly, Lemon Meringue and two-crust Classic Apple Pie), cobblers and puddings (like the unforgettable Nectarine-Raspberry Cobbler with Pecan Biscuits) and cookies and bars (with lavish flavors like Oatmeal Cookies with Walnuts and Chocolate Chips and white chocolate Blondies). All-American frozen desserts (such as Vanilla Malt Ice Cream and Cola Sherbet), irresistible fried doughs (including Apple Fritters and Chocolate Glazed Doughnuts) and decadent toppings (like Chocolate Fudge and Brown Sugar Custard Sauce) round out this must-have collection.
Throughout, ?Baker?s Notebook? sections give every home cook the benefit of Brachman?s two decades of experience. Filled with lore, trivia and a fresh new spirit, American Desserts
is a delightful celebration of ?The Greatest Sweets on Earth.?