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Williams-Sonoma Collection: Dessert Hardcover – June 5, 2002


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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Simon & Schuster (June 5, 2002)
  • Language: English
  • ISBN-10: 0743226437
  • ISBN-13: 978-0743226431
  • Product Dimensions: 0.7 x 8.1 x 8.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #41,393 in Books (See Top 100 in Books)

Editorial Reviews

Review

Chuck Williams It is my wish that this book will bring a little sweetness to your table.

About the Author

Abigail Johnson Dodge is an author, culinary instructor, and pastry chef trained at La Varenne. She is the author of Great Fruit Desserts and Williams-Sonoma's The Kid?s Cookbook and was a contributor to the new Joy of Cooking. Ms. Dodge has also been an editor at Woman's Day and Parents magazines and was the founding director of the test kitchen at Fine Cooking magazine. Currently she lives in Connecticut and is a contributing editor for Fine Cooking.

More About the Author

The Short Story
A classically trained pastry chef, Abby Dodge is a widely respected, award wining, international acclaimed baking expert as well as a popular cookbook author, food writer and instructor. She studied in Paris at La Varenne and is the author of nine cookbooks, including Desserts 4 Today, a viral sensation, and The Weekend Baker, an IACP Cookbook Award Finalist. Her recipes and articles have appeared in more than six dozen cookbooks, publications, blogs and websites. A long time contributing editor to Fine Cooking magazine, Abby's recipes have also graced the covers of Bon Appetit magazine. She's a regular guest on TV and radio, including guest hosting duties on Martha Stewart Living Radio and Food & Wine with Chef Jamie Gwen where she shares monthly desserts. Her ninth book, Mini Treats & Handheld Sweets~Delicious Desserts to Pick up and Eat has just been released and is available for order. For more information about Abby, her cookbooks, blog and videos, please visit her website. www.AbbyDodge.com

The Longer Story
What began as a love for baking at a young age, developed into a passionate and successful career for Abby Dodge. A widely respected, award winning, international acclaimed expert in baking and cooking for both kids and adults, as well as a popular food writer, instructor and media personality, Abby has a simple mission: To streamline baking and cooking for home cooks of all ages. Abby's stress-free strategies and simple techniques for busy people have garnered awards, rave reviews, and a loyal following because ".. despite her serious experience, her approach is relaxed and realistic."--Publishers Weekly
Abby began cooking and baking as a young girl at home in New York and Connecticut. She studied in Paris at La Varenne and later worked under superstars Michel Guerard and Guy Savoy, specializing in pastry. She has held editorial posts at Parents and Woman's Day, and has contributed to over six dozen special-interest publications focusing on baking and family cooking. Abby is currently a contributing editor at Fine Cooking, where she has been on the masthead since 1994. She founded the magazine's test kitchen, has written and contributed to over eighty articles to date, and serves as the magazine's guru for all things baking. Her recipes have also graced the covers of Bon Appetit magazine. Abby's practical advice, recipes, and tips continue to be picked up by myriad consumer magazines, websites and, TV and radio programs.

In addition to her regular blog postings, Abby hosts a monthly online baking community on her blog called #baketogether where she encourages an international group of bakers of all skill levels to follow their own inspiration using one of her recipes. She's a regular guest on TV and radio including Guest Hosting on Martha Stewart Living Radio and Food & Wine with Chef Jamie Gwen where she shares monthly desserts. Abby also is an active member of International Association of Culinary Professionals and the American Institute of Wine and Food, and serves on the National Cutco Culinary Advisory Board. She lives in the Connecticut town she grew up in with her husband Chris, and their two children, Alex and Tierney. Abby's ninth book, Mini Treats & Handheld Sweets~Delicious Desserts to Pick up and Eat has just been released and is available for order. For more information about Abby, her cookbooks, blog and videos, please visit her website. www.AbbyDodge.com.

Author of Nine Popular and Award-Winning Cookbooks

Mini Treats & Handheld Treats ~ Delicious Desserts to Pick Up & Eat (September, 2012)
Desserts 4 Today - Flavorful Desserts with just FOUR INGREDIENTS (September, 2010) (a viral & critically acclaimed sensation)
Williams-Sonoma Mini Pies (September, 2010)
Around the World Cookbook, 2008 (Good Morning America Top 10 Cookbooks of 2008; Parents Choice Recommended Award 2008; Cordon d'Or Culinary Academy Award 2008)
The Weekend Baker, 2005, reprinted 2008 (Food + Wine Top Ten Cookbooks of 2004; IACP Cookbook Award Finalist)
Kids Baking, 2003 (Over 347,000 copies in print, translated into Spanish)
Williams-Sonoma Dessert, 2002 (Over 300,000 in print, translated into Spanish)
The Kid's Cookbook, 2000 (Over 368,000 copies in print)
Great Fruit Desserts, 1997 (Translated into six languages)

Abby has contributed or co-authored many cookbooks, including:


Baking Out Loud (Hedy Goldsmith, Clarkson Potter 2012)
B. Smith's Southern A to Z (Scribner, 2008)
The Joy of Cooking, 75th Anniversary Edition, 2006
Savoring America, 2002 (James Beard Award finalist; Ben Franklin Award winner)
Cookies for Christmas, 1999
The All New Joy of Cooking, 1997

Customer Reviews

5.0 out of 5 stars
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The pictures are great and the recipes are what I was looking for!
Sophia
They all look delicious, and those that I've made, have turned out well and taste so good.
Little Miss Cutey
Beautiful photographs and recipes that are clear and easy to follow.
prajantr

Most Helpful Customer Reviews

43 of 43 people found the following review helpful By cplewis on November 19, 2003
Format: Hardcover
The recipes in this cookbook are very straightforward and easy-to-follow. And at this price, it's totally worth it -- even if you find only one or two recipes that you fall in love with, it's worth it. I would highly recommend the Chocolate Mousse, which I've made for friends and was a GREAT success! Give yourself a little extra time the first time you prepare any of these recipes: they're not hard, but you'll definitely get better/faster at it the more you do it. Highly recommended for anyone, whether you're a master chef or just a beginner -- the great photos and straightforward directions are perfect for any skill level!
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41 of 42 people found the following review helpful By The Bookie on March 19, 2006
Format: Hardcover
Most of the recipes in this book are suitable for bakers of any level.

What makes this book a standout, is the fact that even the simplest recipes look expensive and difficult, when complete. For example:

The Poached Pears With Raspberry Coulis, is simple. It looks like a million bucks when properly plated, though.

My boyfriend made the Lemon Curd Squares in the middle of the night. He isn't known for his cooking or baking skills (unless Noodle Roni counts). They came out perfect. From the way he carried on, you would think he solved cold fusion.

If your baking challenged, significant other, reads this book and is motivated to make just one recipe, then your money was well spent.

This book is a must have.
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34 of 36 people found the following review helpful By Love to Cook on January 6, 2005
Format: Hardcover
I love this cookbook. I have made several of the desserts - including the molten chocolate cakes, cheesecakes, brownies, souffle, and pecan tart. The instructions are clear - with luscious pictures - and the results are great. Highly recommend.
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20 of 22 people found the following review helpful By Little Miss Cutey on December 25, 2005
Format: Hardcover Verified Purchase
This book is as good as all the Williams-Sonoma books I own. They all look delicious, and those that I've made, have turned out well and taste so good. I've made the Mango Sorbet, Flourless Chocolate Torte, Double Chocolate Chip Cookies, Frozen Citrus Mousse and the Raspberry Tart. There are still so many I want to make, and I'm definately going to get around to them because all the others have been hits, and people have asked me for the recipes. The book itself is beautifuly presented and I love the pictures and all the little helpful hints that are on most pages. There is lots to learn about cooking in here. Buy this and have fun with it. Just don't make stuff too often or your waistline will go up in size. These things are too yum to resist.
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16 of 17 people found the following review helpful By prajantr on October 22, 2005
Format: Hardcover
Beautiful photographs and recipes that are clear and easy to follow. I've made quite a few of the recipes and all of them have been great successes at my parties. All of the recipes are decadent and exquisite, and somehow perfectly manageable to make.

This book is definitely a great addition to a collection.
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17 of 19 people found the following review helpful By A Customer on November 1, 2004
Format: Hardcover
This book has chocolate desserts that are "to die for!" Each spoonful melts away in your mouth! Although some are a little more involved than others, all can be made within a modest amount of time and energy!
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13 of 15 people found the following review helpful By Seal Beach Cat on June 6, 2008
Format: Hardcover
When you sensibly order this deal of a book, don't be surprised to find yourself promising to make EVERY SINGLE RECIPE as you flip through. The pictures are delectable, and the recipes easy to follow. They also include sidebars with both general information and that which is specific to the dessert at hand. I also enjoy their suggestions for alternate flavor additions. There are 6 sections of recipes: The Classics, Simple Desserts, Summer Fruit Desserts, Holiday Desserts, Special Occasions, and Chocolate Decadence. There are 7 recipes per section, and the book ends with basic dessert tips, glossary, and index.
Note that they use chocolate rather than cocoa in the chocolate-based desserts. I have a double boiler, but still generally prefer to use a metal bowl sitting atop a saucepan with gently boiling water. The bonus is that you can then use that as the main mixing bowl for zero chocolate loss.
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13 of 16 people found the following review helpful By Shancha on July 20, 2006
Format: Hardcover
I have not even tried a recipe yet but I've read it cover to cover. You can usually tell a good cook book by how well it's written. The authors explain in great detail each recipe which is very easy to follow. To top it off a picture accompanies every dessert so you know exactly what to expect. In the back of the book is a guide for baking novices, like myself, on the importance of preparation before baking and some other tidbits as well.

The same day I received my copy I watched a program that aired on the Food Network: Good Eats w/ Alton Brown. He made Crème Brulee, Pear Coulis', and a Soufflé. His method followed the book to a tee. As you can see I highly recommend this book.
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