Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More [Paperback]

Lauren Chattman (Author)

Book Description

Publication Date: March 23, 2005

The 100 fanciful no-bake, do-ahead recipes in Icebox Desserts range from updated classics to inspired new crowd-pleasers and are accompanied by gorgeous photographs. Need cool inspiration for a grown-up dessert? Try Chocolate and Orange Bavarian Cake or Sambuca and Espresso Mousse. Delight the kids in your crowd with fun and delicious treats, like Devil Dog Icebox Cake or Ice Cream Sundae Cones. Create show-stoppers for all ages with a Watermelon Ice Cream Bombe, a Strawberry and Cream Trifle, or a contemporary Buche de Noel. Any time of year, there's nothing cooler—or tastier-than an icebox dessert!

Editorial Reviews

Review

“Lauren Chattman’s clever out-of-the-box thinking adds a sophisticated twist to her wonderfully delicious Icebox Desserts.”

(Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures )

“These are gorgeous desserts—quick, easy, and delicious. All refrigerator or freezer recipes, mostly made ahead of time. You will love making them and will be proud to serve them.”

(Maida Heatter, author of Maida Heatter’s Book of Great Desserts )

“This delectable book is chock-full of imaginative and delicious no bake desserts—perfect for when you don’t want to turn on the oven, and perfect even if you do!”

(Jennifer Appel, author of The Buttercup Bake Shop Cookbook and The Magnolia Bakery Cookbook )

About the Author

An expert on quick, low-maintenance, yet incredibly delicious desserts, Lauren Chattman is a trained pastry chef and the author of five previous books, including Icebox Pies, Mom’s Big Book of Baking, and Instant Gratification. She is also the co-author of Dessert University, which she wrote with former White House pastry chef Roland Mesnier. Chattman has appeared numerous times on QVC, and her recipes have appeared in Bon Appetit, Redbook, Food & Wine, Cook’s Illustrated, and the New York Times.

Product Details

• Paperback: 168 pages
• Publisher: Harvard Common Press (March 23, 2005)
• Language: English
• ISBN-10: 155832271X
• ISBN-13: 978-1558322714
• Product Dimensions: 8.1 x 8 x 0.5 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #219,234 in Books (See Top 100 in Books)

More About the Author

A former pastry chef, Lauren Chattman is the author of nine cookbooks and co-author of numerous other books, including Dessert University with former White House pastry chef Roland Mesnier. Her recipes have appeared in Food & Wine, Bon Appetit, Cook's Illustrated, The New York Times, and Redbook, among others. She lives in Sag Harbor, New York with her husband and two daughters.

Customer Reviews

Most Helpful Customer Reviews

20 of 27 people found the following review helpful:

5.0 out of 5 stars It's Hot Out Today, a Dessert from the Icebox Sounds Good, June 15, 2005

By 

John Matlock "Gunny" (Winnemucca, NV) - See all my reviews
(REAL NAME)   

This review is from: Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More (Paperback)

With the temperature the way it is today, anything from the icebox seems better than things that comes from the oven. Then when I started looking at the pictures of thing made with puddings, ice cream, cookies, cakes, pies, tarts, oh dear!

The basic rules here are: minimal cooking (sometimes a stovetop for a few minutes), easy to find ingredients (is there anywhere in the country, even the world, where you can't find Oreo cookies?), chocolate (mandatory, unfortunately addictive -- do you suppose the druggie cops will find out about this one?), some liqueurs (and wines and spirits, especially things like Grand Marnier), fresh fruits, frozen pound cake. etc.

The fun of cookbooks is taking their recipes and adjusting them to your own likes. Two days from now I'm taking the dessert to a dinner. Her Chestnut Mouse Charlotte with Chocolate-Orange Sauce looks to me like it will convert well into Pecan Mouse Charlotte with Chocolate-Orange Sauce and a layer of Coconut on top of everything else. Hmmmm! Maybe a little Grand Marnier on top of that.

Want to come join us?