From Publishers Weekly
New York Times
readers who find themselves clipping from the paper's well-respected Dining pages will appreciate this comprehensive collection. Divided into straightforward chapters including Cakes; Pies and Tarts; Fruit Desserts; and Candies, this tome includes over 400 recipes. After an authoritative introduction, readers can dive straight into tempting recipes penned by noteworthy chefs, including Nigella Lawson (Strawberry Pavola) and Charlie Trotter (Brioche Tarts with Blue Cheese, Walnuts and Quince). The editor's own enticing recipes, like Blueberry-Ginger Gratin and Maple Caramel Custard, are mixed in among those gathered from top-notch restaurants including Cornmeal Biscotti from the Gramercy Tavern and Toasted-Almond Pound Cake from the Gotham Bar and Grill. The Menu Suggestions section at the end of the book seems unnecessary and odd (why Cornmeal Biscotti for Superbowl Sunday and not the Chocolate Cheesecake suggested for Father's Day?), but the Sources for Ingredients and Equipment is useful for bakers throughout the country (all include Web addresses). The Basics chapter, which includes "building blocks" for desserts, comprises easy-to-follow directions for essentials such as Flaky Pastry Dough, Chocolate Frosting and Pie Shells. Boxed essays by Times
writer Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics. (Nov.)
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From the Inside Flap
THE NEW YORK TIMES DESSERT COOKBOOK is the first major, comprehensive dessert cookbook from The New York Times. It features over 400 recipes, from the simplest and homiest sweets to more dazzling finales from dessert chefs whose creations have appeared in the "Chefs" column in the Wednesday food section. The recipes were selected and compiled by the newspaper’s most seasoned food writer, Florence Fabricant, whose eye, voice and kitchen knowledge shines through on every page.
THE NEW YORK TIMES DESSERT COOKBOOK compiles favorites from Timesstaffers—such as Marion Burros’ Plum Torte in both its original and low-fat versions—and name chefs—from Nigella Lawson to Francois Payard. Every type of dessert is included here, with full, rich sections on:
--CAKES, from Vanilla Cake with Roasted Peaches & Blueberries to Intense Chocolate Mousse Cake
--YEAST CAKES & PASTRIES, from Baha au Rhum to Savarin
--CRISPS, CRUMBLES, COBBLERS AND SHORTCAKES, from Plum and Ginger Crumble to Strawberry Sour Cream Shortcake
--FANCY PASTRIES, from Banana Turnovers to Red Raspberry Napoleons
--COOKIES, BISCOTTI, BROWNIES & BARS, from the Best Chocolate Chip Cookies to Orange Mocha Brownies
--SOUFFLES & CREPES, from Apple Caramel Calvados Crepes to Prune Clafouti
--FRUIT DESSERTS, from Grappa-Soused Summer Fruit to Strawberries with Pink Peppercorn Sauce
--CUSTARDS, PUDDINGS & MOUSSES, from Baked Butterscotch Pudding to Choco-Hot-Pots
--FROZEN DESSERTS, from Goat’s Milk Ice Cream to Chocolate Sorbet
--BASICS, from Pie crusts to Puff pastry to Ganaches and Sauces
THE NEW YORK TIMES DESSERT COOKBOOK also includes complete basic information about the ingredients and equipment the home cook needs to prepare great desserts, with critical evaluations by Timeswriters, including Amanda Hesser, Julia Moskin, Craig Claiborne and Florence Fabricant.
Accessible enough that any first-time baker can turn out a delicious dessert, but intriguing enough that veteran home cooks will find scores of new ideas and recipes, THE NEW YORK TIMES DESSERT COOKBOOK will be the sweetest resource on your kitchen shelf.