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"It’s hard not to love Dodge’s concept. Everyone is looking to simplify and having four fresh ingredients makes all the beautiful desserts in her book seem approachable. Of course, no chef as talented as Dodge (she previously wrote “The Weekend Baker”) can stop with just four of anything. So each recipe includes “Switch-Ins,” which suggest different flavor pairings. These also include swap-out ingredients in case you don’t have, or don’t care for, something in the recipe. She also suggests ways to “Gussy It Up.” This is a great book for someone who wants to learn to bake. "--The Providence Journal
"First, let's just make this clear: Desserts 4 Today is not the latest Hip Hop group. It's an ingenious new cookbook by former pastry chef and culinary veteran Abigail Johnson Dodge. The book is divided into 5 easy chapters: Cookies, Creamy Desserts, Frozen Desserts, Fruit Desserts, and Pastries (a number of which conveniently rely on quality store-bought products like frozen puff pastry and phyllo dough.) The hook is that each gem of a recipe contains no more than 4 ingredients. Seriously. Okay, each recipe is followed by numerous variations with headings like, Switch-Ins, Gussy It Up; and Change It Up, but there is really no reason to go there unless you feel like taking that extra step. As written, each of the basic recipes is a perfect study in simplicity and creativity. And you can rest assured your grocery cart will not be overloaded with expensive, esoteric ingredients you may never use again." --Project Foodie
"One might expect a cookbook of four-ingredients-max dessert recipes to rely heavily on convenience ingredients or lots of dressed-up shortbread. But in her latest cookbook “Desserts 4 Today” (Taunton Press, $17.95), pastry chef and baking expert Abigail Johnson Dodge delivers a surprising number of cookies and other sweets made simply and with fresh ingredients." --Newark (NJ) Star-Ledger
"If you bake frequently, a good number of the recipes won’t even require a trip to the store; you probably already have the ingredients on hand. Keep the book close at hand, then, for impromptu visits from friends, or whenever your sweet tooth gets the better of you. Puff pastry is a godsend in the pastry chapter (it’s a godsend, period, isn’t it?); elsewhere, Dodge calls for pre-made cookies, ice cream or sorbet. But mostly, she leaves it up to chemistry. Coaxing something delicious out of varying combinations of butter, sugar, cream, eggs, flour, chocolate, coconut milk, vanilla and fruit isn’t magic, but it’s funny how doing so can make you look like a genius." --The Chicago Sun-Times
A former pastry chef, Abby Dodge is a widely respected baking expert as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of seven cookbooks, including The Weekend Baker, an IACP Cookbook Award Finalist. Her recipes and articles have appeared in more than three dozen cookbooks, publications and websites. A contributing editor to Fine Cooking magazine, she's a regular guest on TV and radio and teaches cooking around the country. Visit Abby's website www.abbydodge.com.
She gives a great introductory section where she talks about ingredients, techniques, equipment and more.
There are so many adjectives that could accurately describe this book: simple, easy, approachable, delectable, delicious, AMAZING.
Whether you're a novice baker or an experienced baker, you'll love the variety of recipes this book has to offer.
Easy to follow has recipes that can be made right away with everyday ingredients. Good for novice cooks or even for a gift!Published 1 month ago by Ci-Ci
This is a fun book with easy recipes that taste good. The ingredients are almost all ones that are already in the pantry. Read morePublished 1 month ago by DodieW.
This has become my 'go to' dessert cookbook this summer. Everything is delicious, beautiful to present, and so wonderfully easy to prepare. Read morePublished 4 months ago by Diane Harp Jones
I find myself arranging more get-togethers with friends just so that I can try making more of these desserts. Read morePublished 4 months ago by Greg A. L. Miller
OK - really it's four ingredients to get to success, but the other really cool thing that happens when you follow Abbie's simple instructions using her simple ingredient list is... Read morePublished on June 5, 2011 by Eniko Mikle
Abigail Johnson Dodge always delivers a good cookbook, and this one is no exception. The premise is intriguing desserts that are simple and easy enough to make any day. Read morePublished on June 1, 2011 by Derrick Dodson
It's an awesome idea. Recipes with only 4 ingredients. Most of which I had already around the house. Thankfully I got this book from the library, so I didn't spend any money on. Read morePublished on April 28, 2011 by Molly
What a great concept. All the recipes have only 4 ingredients. It is a great idea and very timely as well...simple is good in our busy lives. Read morePublished on February 17, 2011 by Kathryn Poulin
Desserts are the final dish that makes any meal extra special. Often, to make these scrumptious delights it takes a cooking course to master. Read morePublished on January 6, 2011 by Suzie Housley