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250 Treasured Country Desserts: Mouthwatering, Time-honored, Tried & True, Soul-satisfying, Handed-down Sweet Comforts Paperback – August 19, 2009
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About the Author
Andrea Chesman has written more than 20 cookbooks, including Storey’s 101 One-Dish Dinners, The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications, including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and several regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
Sculptor and culinary arts instructor Fran Raboff is the co-author of Recipes from a Kitchen Garden, Virtuous Desserts, and How to Beat Those Cordon Bleus.
More About the Author
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded. She lives with her husband and two sons. When she is not at work on a writing project, she edits and indexes cookbooks for numerous publishers.
Top Customer Reviews
Divided into eight chapters featuring Cookies, Brownies & Bars, Fancy Cakes, Everyday Cakes, Muffins & Scones, Pie & Tarts, Fruit & Nut Desserts, Puddings & Custards, and Ice Cream & Frozen Desserts, you'll find good versions of just about everything you can think of from Angel Cake to Walnut Pie, with plenty of stops along the way for Linzer Cookies, Baklava and Forbidden Rice Pudding. I was delighted to come across recipes for Butterscotch Sauce (fantastic on ice cream, delightful on gingerbread!), Maple Frozen Yogurt, Shoofly Pie, Lindy's New York Cheesecake and many, many more.
While this is a book of recipes rather than a how-to-bake book, you'll find something for every skill level along with a wealth of tips and advice. One feature I particularly liked is a special "Every Day is A Holiday" calendar listing many of the "National" days. Today is National Nut Day. Tomorrow is National Boston Cream Pie Day (recipe included.)
The book is nicely laid out and easy to read. The authors are careful to provide clear directions and often include interesting comments, bits of food history or information about how much Hot Fudge Sauce to allow per person. The Kindle format makes this easy to take into the kitchen on your iPad or Kindle. Simply slip your device into a gallon-sized ziplock bag and close it up.Read more ›
very good. The only reason I gave this one only 4 stars is I personally like a lot of pictures. However, this should in
no way deter you from buying it