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Desserts from the Famous Loveless Cafe Hardcover – September 6, 2011

36 customer reviews

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Dinner Pies: From Shepherd’s Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes by Ken Haedrich
"Dinner Pies" by Ken Haedrich
Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. Learn more | See related books
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Editorial Reviews


“Like learning to bake with your great grandmother, Huntsman guides readers step-by-step through some of the most treasured dessert recipes of the South. The book is clean and unfussy, and the author’s recipes can provide absolutely lip-smacking results. . . . Not only are the recipes mouthwatering, they usher in the warm sentimental goodness that can only result from home-baked joy.”
Kirkus Reviews
“Although your mama may never have baked a Double Coconut Cream Pie, Blueberry Skillet Cobbler or Lady Lemon Squares, the Loveless legacy is now yours.”
“Elegant and comforting.”
—Providence Journal
“Real pudding made from scratch in under 15 minutes will make you drop the boxed version in a second.”
—Cleveland Plain Dealer

About the Author

Alisa Huntsman is a graduate of the Culinary Institute of America and the pastry chef at the Loveless Cafe. Since she arrived at the restaurant in 2005, Alisa has created a dessert menu that now rivals the Loveless’s famous biscuits in popularity. An avid gardener, beekeeper, and baker, Alisa lives in Nashville with her husband and two daughters. She is also the author of Sky High: Irresistible Triple-Layer Cakes.

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Product Details

  • Hardcover: 232 pages
  • Publisher: Artisan (September 6, 2011)
  • Language: English
  • ISBN-10: 1579654347
  • ISBN-13: 978-1579654344
  • Product Dimensions: 7.3 x 0.8 x 9.3 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #450,902 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

66 of 67 people found the following review helpful By E.M. on September 3, 2011
Format: Hardcover Verified Purchase
Sometimes a cookbook comes along that is so fantastic, you want to tell everyone you know. Desserts from the Loveless Cafe is just one of those books! I just received the book today, but have already made the Muddy Fudge Pie and Coconut Chews, both are outstanding. My family is from Tennessee and I grew up with Chocolate Pie that could never quite be replicated since no one bothered with a recipe, but the Muddy Fudge Pie is as close as it has ever come. Many of the recipes in this book are classic Southern desserts, such as Red Velvet Cake, Hummingbird Cake, and Coconut Cake. But many of the recipes are old favorites with new twists, such as Pastel Angel Food Cake (colored pastel with natural blackberry or cherry juice), and Banana Split Cheesecake. There are cakes I have never heard of also, such as the cafe's Lemon Tunnel-of-Love Tea Cake, a lemon bundt cake made with a swirl of cream cheese in the middle.

I hate to admit that I judge books by their cover, but I love cookbooks with beautiful photos of recipes, and this cookbook does not disappoint. The majority of recipes have a photo accompanying it, and the layout of the book is gorgeous. It is broken down into sections by: Blue Ribbon Pies, Country Cakes, Crisps/Cobblers/Shortcakes, Coffee/Tea/Cheesecakes, Cookies/Bar/Cupcakes, and Puddings. Many of these recipes are short and concise, easy enough for beginning bakers.This book has something for everyone, from classic pies to cookie bars and Tipsy Cake. There is also a small section with multiple photographs displaying the steps to create a lattice pie crust. As far as I can tell, you don't need any fancy pans or equipment, though several of the recipes call for the ingredients to be mixed in a food processor. This is a fantastic book for anyone looking for recipes of classic, southern desserts with minimal fuss!
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26 of 28 people found the following review helpful By k8inut on September 9, 2011
Format: Hardcover Verified Purchase
This cookbook takes me back to my childhood. I like that it's full of homey, Southern desserts that use ingredients that you already have in your house. The Southern-style coconut cake (with seven-minute frosting) is delicious. I was thrilled to see that recipe in there because it's similar to the one that my grandmother would make for my birthday each year when I was little. There are recipes for desserts like red velvet cake, pineapple upside-down cake, sweet potato pie, sour cream pound cake, etc. There were also some unexpected recipes for things like chocolate mashed potato cake, which is so much better than the name implies. The pumpkin chocolate chip tea cake is also yummy (although I did trade some of the oil for extra pumpkin because we like our pumpkin cake extra pumpkin-y).

Some notes - there are baking tips scattered throughout the book for things like making your own self-rising flour and making a perfect cheesecake. This book does make use of some (not many, but a few)ready-made ingredients. It calls for things like store-bought puff pastry and store-bought individual pie shells, which I love because I don't have the time to make my own puff pastry before make the apple turnovers. There measurements in this book are by volume. They say that the "scoop and sweep" method for measuring flour is fine, so if that isn't the sort of precision you're looking for, then this may not be the cookbook for you. However, if you want delicious, easy, Southern desserts, then this book is a must-have.
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12 of 12 people found the following review helpful By RobinHD on October 30, 2011
Format: Hardcover Verified Purchase
I've made 2 recipes and both have been a huge hit at work, rave reviews for sure. Fellow workers asking for the recipes and others jumping onto Amazon to order their own copies of the book. I love the fact these recipes have easy to find ingredients, especilly since I live in Australia, we're down under not down south (of the USA that is). The recipes and directions are asy to follow but the results are delicious, I've made much more complex cakes without even half the flavour. I aslo like the little bit of history and regional information in the book as it helps put me in the zone, plus the little baking educational sections are fabulous too. This is my first ever review so you can tell I love the book so much as to spend my time reviewing it. In short...there's no love lost for the Loveless book...
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5 of 5 people found the following review helpful By TMT on January 20, 2012
Format: Hardcover
I have made 5 recipes so far out of this cookbook. Each was wonderful. The 2 biscuit recipes are easy and great...although not the famous biscuits for which the cafe is known for. The Snickerdoodle recipe is by far the best recipe I have ever used. Try the book just for the Peach Biscuit Brown Betty!! There isn't a dessert recipe that I do not want to try. The layout is pleasing to look at, pictures are inviting, and the ingredients fresh.
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12 of 16 people found the following review helpful By Antigone Walsh VINE VOICE on January 20, 2012
Format: Hardcover Verified Purchase
The best baking is a combination of art and science. This beautifully photographed hard cover book features southern stle desserts from the Loveless Cafe. The instructions are clear and there are tips scattered throughout. There are a few recipes that rely on ready made ingredients, ie, puff pastry, cookie crumbs, but not so many that it defeats the purpose of a cook book.

The first recipe I tried was the Black Bottom cupcakes. To my delight, they looked eactly like the accompanying photograph. The chocolate cupcake was delicious, rich and full bodied but the filling was a major disappointment, bland and not sweet enough. I next tried the strawberry cupcakes (minis) and again, they were very cute. I found them a bit too sweet and would suggest adding either citrus or balsamic vinegar to the strawberry puree.

Having learned my lesson on the fillings with my previous efforts, I next made the Lemon tunnel of Love cake. I added extra sugar and vanilla to the filling. The cake was wonderful, a moist lemony cake filled with a lucious tunnel of cream cheese filling. This cake requires only one egg which is used in the filling. It is baked in a bundt pan so it looks quite pretty.

I liked the range of this cookbook. There are recipes for everything from cakes and pies to cobblers and puddings.Just be prepared to tinker with the recipes to adjust for taste.
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