Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World [Hardcover]

Richard Sax (Author)

Book Description

Publication Date: October 15, 1994

No fancy concoction by a pastry chef can match the direct appeal of a dessert made by a good home cook, whether a berry cobbler, a lemon meringue pie, a sour-cream cheesecake or a bowl of freshly churned ice cream. For the better part of a decade, Richard Sax has searched out 350 of the most treasured home desserts from around the globe. The result is the most comprehensive collection of its kind yet assembled. 'These are the desserts made at home by mothers and grandmothers rather than by professional pastry chefs,' Sax writes. 'Those included are only the best in each category-the things you can bring to your table with confidence, knowing they will be eaten to the last crumb.' Every dessert you've ever wanted to make is here: --Fruit cobblers, crisps and compotes --Puddings, creams and soufflés --Pies and tarts of every description --Sauces and ice creams --Simple pastries --Plain cakes, fancy cakes and coffee cakes Recipes include: Southern-Style Peach and Raspberry Cobbler, Frozen

Editorial Reviews

Amazon.com Review

Food writer Richard Sax compiles a massive selection of over 300 classic dessert recipes. Cobblers, fools, creams, pastries and cakes of every variety, including cheesecakes, are described--delights to tempt the most replete of dinner guests at the end of a meal. The recipes are drawn from old cookbooks, family collections and Sax's own repertoire of classics, giving the book the feel of an old-fashioned heirloom handed down from some perfect past; Sax includes some fascinating culinary history. Thankfully, a few allowances are made for modern taste, including reduced fat and calorie content in many of the recipes. 1995 Winner of the Julia Child Cookbook Award in the Bread, Baking and Sweets Category.

From Publishers Weekly

More than a decade in the making, according to Sax (Old-Fashioned Desserts), this vast and user-friendly international compendium of desserts will seem congenial territory to the many home cooks whose culinary passion has always been that final course. Sax eschews such special-occasion masterpieces as wedding cakes and complicated pastries, to survey four broad types of desserts: warm fruit desserts and smooth, thickened dishes, like mousses and fools; custards and starch-thickened puddings; baked goods (about half the book), from cookies to cakes, pies and tarts; and frozen desserts and sauces. Beginning with thorough coverage of cookware and ingredients, including sources, tips on techniques and a table of equivalents, Sax plunges right into the fruit recipes. They, like all others, come with a bit of history, suggestions about variations and substitutions and sidebars of chatty quotes from noted chefs, excerpts from fiction and historical documents or reproductions of early recipes. Sax offers a highly usable collection sure to brighten the task of family cooks and bring smiles to those who sit at their tables. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 688 pages
• Publisher: Houghton Mifflin; 1St Edition edition (October 15, 1994)
• Language: English
• ISBN-10: 1881527522
• ISBN-13: 978-1881527527
• Product Dimensions: 10.3 x 7.6 x 1.9 inches
• Shipping Weight: 3.8 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (36 customer reviews)
• Amazon Best Sellers Rank: #1,183,895 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars The Dessert Lover's Bible, April 4, 2000

By A Customer

This review is from: Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes (Hardcover)

If I had only one book on desserts, this would be it. It is a joy to read, interesting, informative and precise. The recipes are spectacular and quite doable in an ordinary kitchen. The World's Best Lemon Tart is sensational and the best I've had. In fact, everything I've tried is terrific and I'm looking forward to trying more. I wrote this review because I wanted to share something wonderful with as many people as possible. If you're a dessert lover, this book is a must have.

21 of 22 people found the following review helpful:

5.0 out of 5 stars Delicious Recipes--A favorite cookbook of mine for 11 years!, May 19, 2005

By 

christinemm - The Thinking Mother (Houston Texas USA) - See all my reviews
(TOP 500 REVIEWER)   

This review is from: Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World (Hardcover)

I received this as a gift in 1994, the year it was first published. Although I have a large cookbook collection now, I use less than ten on a regular basis. Classic Home Desserts is a great cookbook and is my staple for baking desserts, especially for cake recipes.

I feel that healthy eating is best, but desserts do have a special place-mostly reserved for holidays and special occasions in our household. My policy is that if I am going to eat a dessert, I want it to be worth the calories, fat and carbs. There is nothing worse than eating a dessert that is flavorless or just inferior quality-but you won't have that problem with baking from THIS cookbook.

After getting married and then, later, after having children, I began a tradition to bake a birthday cake for my family members from scratch and this cookbook is my recipe source. Each time I serve a dessert from this book I receive numerous compliments. Several people have also suggested that I open a bakery or start a home business baking desserts. This always surprises me as all I did was follow the directions in the recipes in this book-nothing special was done on my part and certainly the recipes are not my original creations. For the cakes, I am always surprised when people are shocked when they find that the cake actually has flavor-because they have grown used to grocery store baked cakes which have almost no flavor!

Our family favorite for yellow cake is the 1-2-3-4 cake, it is very moist and flavorful and always receives rave reviews. I also use the 1-2-3-4 cake recipe, as per the books directions, as the cake portion of the Boston Crème Pie. The Applesauce-Carrot Cake is the absolute best carrot cake I've ever had in my life, and friends and relatives agree. (I amend the recipe by omitting the lemon from the frosting and use vanilla extract instead for a traditional cream cheese frosting that is not lemon flavored). The Chocolate Cloud Cake is to die for, and a must-try for chocoholics (use the best chocolate you can find for the best flavor). The All-American Fudge-Chunk Brownies are delicious and a far cry from supermarket boxed mixes.

I was raised in a home where cakes were baked from boxed mixes from the grocery store. I now know that cakes from scratch with quality ingredients are far superior in taste. Baking cakes from scratch is also not difficult at all and takes just a few minutes more than using a boxed mix (the extra time is the 3-4 minutes it takes to cream the butter and sugar).

A Kitchen Aid stand-up mixer is also a kitchen must-have and makes baking so easy!

Cookbooks that have different recipes than Classic Home Desserts which are also staples for baking in my kitchen are: The King Arthur Flour 200th Anniversary Cookbook for the bread recipes (easy to make with the stand-up mixer) and for Italian cookies and Christmas cookies: Sweet Maria's Italian Cookie Tray: A Cookbook by Maria Bruscino Sanche.

This book would make a wonderful gift!

14 of 14 people found the following review helpful:

5.0 out of 5 stars The basic dessert cookbook no kitchen should be without, May 3, 2004

By 

H. Grove "Errant Dreams Reviews" (Maryland, USA) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World (Hardcover)

"Classic Home Desserts" has a lot of style and character. You'll find historical details on many of the recipes, quotes from interesting people, and useful tips and hints. I particularly love the "Equivalent Pan Sizes" chart. Richard Sax goes into a fair amount of detail about what, for example, a cobbler really is, and how it differs from crisps, brown Bettys, crumbles, pandowdies, and shortcakes.

This book is heavy on the fruit; you'll find a recipe for whatever is in season. There are cobblers, crisps, compotes, baked fruit, fools, jellies, fruitcakes, pies, tarts, etc. If it's the dead of winter and you just can't find good fruit, you'll still find plenty to work with. There are puddings, custards, souffles, dumplings, cookies, cakes, coffee cakes, cheesecakes, custard pies, pastries, and so on. And these recipes are good. I really mean *good.* Here I see the huge star we put next to the Mixed Fruit Cobbler. Turn the page and you'll see a gorgeous picture of Panna Cotta and Poached Pears in Merlot Syrup. Yet another large ball-point pen star graces the New Hampshire "Plate Cake."

You'll find new and old recipes here. Recipes by people you've never heard of as well as big-name chefs (on p. 163 you'll find Jasper White's Maple Sugar Creme Caramel). My favorite cookies are M.F.K. Fisher's Ginger Hottendots. Trust me--no one can eat just five, and they travel well in the mail at holiday-time.

With this much variety you won't like everything you find. But this book is well worth what you pay for it for the sheer volume of recipes, the quality, and the ease of production. I predict you'll find, as we did, that this book becomes a staple in your kitchen.