How to Make Holiday Desserts [Hardcover]

Editors of Cook's Illustrated (Editor), John Burgoyne (Illustrator), Christopher Kimball (Introduction), Jack Bishop (Author), Editors of Cook's Illustrated Magazine (Author)

Book Description

Series: Cook's Illustrated How to Cook | Publication Date: 1997

An illustrated step-by-step guide to plum pudding, trifle, mincemeat pie, and other festive desserts

Editorial Reviews

Amazon.com Review

Every cook needs recipes for holiday sweets, but where to find the best? How to Make Holiday Desserts is a succinct source. In fewer than 100 pages, it presents illustrated, step-by-step instructions for preparing plum pudding, mincemeat pie, trifle, and other festive sweets, along with definitive recipes, tips, and information that all cooks can use.

Acknowledging that holiday desserts require time and effort to prepare, the book offers foolproof recipes that profitably exploit both. Besides holiday-oriented sweets, such as meatless mincemeat pie and amaretti trifle, the book offers others, like crème brûlée and chocolate soufflé, that can be enjoyed year-round. Throughout, underlying techniques are explored and illustrated (the drawings that depict Yule Log preparation are particularly useful), and sensible tips abound (for example, use Granny Smiths and McIntoshes for apple pie to achieve maximum flavor and best texture).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm

Product Details

• Hardcover: 95 pages
• Publisher: Boston Common Press (1997)
• Language: English
• ISBN-10: 0936184213
• ISBN-13: 978-0936184210
• Product Dimensions: 7.1 x 5.2 x 0.5 inches
• Shipping Weight: 5.6 ounces
• Amazon Best Sellers Rank: #2,275,001 in Books (See Top 100 in Books)