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Sweet Stuff: Karen Barker's American Desserts Paperback – August 27, 2007
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
-- "Publishers Weekly"
The book will satisfy any sweet tooth.
Clear and concise recipes that are also mouthwateringly tempting.
Try Barker's chocolate shortcake. . . . Oh, man, it's good.
--Candy Sagan, "Washington Post"
Unpretentious, deceptively simple-sounding, unfailingly delectable desserts.
--"New York Times"
aKaren Barker has assembled an amazing array of delectable desserts.a
"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" 160-plus recipes."
-- "Chapel Hill Magazine"
"Karen Barker has assembled an amazing array of delectable desserts."
More About the Author
Top Customer Reviews
She has a philosophy here that should comfort and inspire: to get us back cooking our own desserts using great recipes. That's how she and previous generations learned, at the side of someone who had a great recipe. Her styling of this collection of desserts is with the home chef in mind. So, ingredients, techniques and equipment are with us in mind, and she tells us her preferences and what she used to make these. Also, she provides info as one proceeds with the recipe on what to expect, adjust, etc.
Most of the recipes are not complex, nor simple, but all delicious and most very unique and creative. But none of them are of that category of being "over the top" that would scare most of us home dessert makers to ignore trying them, except in those unique times when we would torture ourselves and our patience to take days to make a special one. None of that here! Just great desserts!
I've tried several of the following with great results and look forward to more of the same: Lime Meringue Tart; Blackberry Slump with Sweet Potato Dumplings; Bourbon Creme Caramel with Bruleed Bananas; Summer Cherry Berry Pudding; Dark Chocolate Peppermint Pattie Cake; Banana Upside Down Cakes; Pumpkin Cognac Cheesecake Brulee; Ruby Port Ice Cream; Purple Plum Rum Sorbet; Cornmeal Vanilla Bean Shortbreads; Raised Cocoa Waffles a la Mode.
There is much useful sections as well: Baker's Bookshelf; Sources; Equivalent Pan Sizes (this I find extremely useful);
All in all a most delightful and substantial dessert guide for just us home bakers. And great color photos of so many!
Her Basics chapter offers various pastry doughs as well as dessert sauces of all kinds, from classic chocolate to Concord Grape Syrup and Marshmallow Fluff.
All the classics are here, many with a twist (Apple Rhubarb Cardamom Crumb Pie, Goat Cheese Cheesecake in a Hazelnut Crust) and Barker offers homey tips as well as variations and serving suggestions. Notes throughout explain how to choose or handle specific ingredients, and recipes are very clearly organized and written.
Not just for bakers, there are ice creams; custards and puddings; pancakes, waffles and fritters; and numerous fruit desserts, baked and not.
With gorgeous photographs, lots of variety and clear, thorough instructions for success, this is a well-rounded book for beginners as well as experienced cooks.
I recently reviewed Gale Gand's new book `short + sweet' on fast desserts and it is quite a good book for working with kids. Karen has definitely done desserts for grown-up tastes, in spite of the large number of peanut and peanut butter recipes. The presence of rum, bourbon, and Jack Daniels as ingredients is just one indication of how this book is aimed at adult tastes.
The reciped chapters in this book are named:
The Basics: A Baker's Building Blocks
A Pie Primer
Custards & Puddings: Low and Slow is the Way to Go
Let Them Eat Cake
We All Scream for Ice Cream
The Joy of Cookies
Pancakes, Waffles, Fritters, and other Breakfast-Like Desserts
As cheesecake is actually a type of custard pie, you may be puzzled to find it discussed in the chapter on cakes. That aside, I found the Ms. Brown's recipe, techniques, and explanations for how and why a cheesecake can go wrong is quite the best I have seen.Read more ›
Most Recent Customer Reviews
I like how the book is set up and Karen's explanations. I made the Black Walnut Angel Food Cake with Sorghum and the recipe was easy to follow, and the cake is delicious. Read morePublished 8 months ago by G