Customer Reviews

The New York Times Dessert Cookbook

5 star:		(2)
4 star:		(1)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

I'm sure this is a wonderful cookbook for more sophisticated cooks, but I was unimpressed with it. My main gripe is that almost every recipe calls for something that I would probably have to go online to find. Examples - vin cotto, halvah, Turkish apricots, coffee extract, demerara, Calvados, fleur de sel, aniseed, brown rice flour, and the list goes on. Another disappointment is the lack of photos (only 2 sections of about 10 color photos) and overall bland presentation and style.

Very good recipes, and they all work. Many of them have been previously published in Wedenesday's DINING IN section of the NY Times. Unlikke many other cookbooks this covers a broad spectrum of desserts, for any occasion.

This is a great book - lots of new ideas for the experienced cook who's tired of everything in her all-in-one cookbook. I brought it home from the library to see if it was just another gimmicky book, or did it have real content to interest me. I loved it - I'm buying it!

I purchased this used, and I am glad I did. The writing is so pretentious, it really turns me off. A lot of hard to find ingredients, too, and I am one for buying off-the-beaten-track items. But many of the ingredients here are impossible to find unless you trek the streets of NYC (or send an assistant to do so). Tried three of the recipes and the response from all who sampled them was "meh." I'll be reselling this one...

I just love the breadth and wealth of the fantastic-sounding desserts, plus the comprehensive coverage of lots of old-timers as well. It's worth every penny...!