From Publishers Weekly
An award-winning pastry chef, Barkerâ"coauthor (with her husband) of Not Afraid of Flavor, a cookbook from their restaurant, Magnolia Grill, in Durham, N.C.â"presents a diverse and balanced selection of her favorite American desserts. She enthusiastically introduces home cooks to the basics of pies, fruit desserts, custards, ice cream, cookies, cakes, waffles and other breakfastlike desserts with clear, unintimidating directions and copious suggestions for variations. Every recipe includes a personal introduction, succinct directions, elaborate baker's notes with additional hints and advice, and serving suggestions that sometimes refer to other recipes in the book. By altering just a few ingredients or adding an unusual spice, Barker creates out-of-the-ordinary twists on classics, such as Apple Rhubarb Cardamom Crumb Pie, Buttermilk Vanilla Bean Custard Pie and Coffee Anise Creme Caramel, as well as more obscure tastes like Blackberry Slump with Sweet Potato Dumplings or Peanut Butter Cheesecake. Full-page photographs illustrate the dishes in mouth-watering detail. Although the book will satisfy any sweet tooth, lovers of fruit desserts will especially appreciate the abundance of recipes for pies, cobblers, crumbles, crunches, crisps, buckles, grunts, slumps and betties, as well as Barker's tutorial on how to tell the difference between them.
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"Karen Barker has assembled an amazing array of delectable desserts."
"Karen Barker believes one should always
save room for dessert. And this . . . chef gives us plenty of reasons to share her belief, whether we're dining in her restaurant or perusing her delectable recipes. . . .With Karen's careful advice on ingredients and technique, it's easy to tackle any of Sweet Stuff's
Chapel Hill Magazine
Award-winning pastry chef Karen Barker draws on memories of her New York childhood and years of professional baking experience to present a collection of more than 160 recipes for classic American desserts for the home cook, from fruit pies and fritters to cookies and ice creams.