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Classic Desserts: The Good Cook, Techniques & Recipes Hardcover – January 1, 1984

by Time-Life Books (Author)

14 ratings

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Detailed instructions illustrated with step-by-step color photographs accompany recipes for more than two hundred elegant classic desserts, including hot souffles, crepes, molded custards, and sherbets

Print length

176 pages
Language

English
Publisher

Time-Life Books
Publication date

January 1, 1984
ISBN-10

0809428709
ISBN-13

978-0809428700
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Product details

Publisher ‏ : ‎ Time-Life Books; Second Printing edition (January 1, 1984)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 0809428709
ISBN-13 ‏ : ‎ 978-0809428700
Item Weight ‏ : ‎ 1.8 pounds

Best Sellers Rank: #2,779,512 in Books (See Top 100 in Books)
- #104,462 in Cookbooks, Food & Wine (Books)

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14 ratings

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Rachel Larensen

Perfect!

Reviewed in the United States 🇺🇸 on August 14, 2021

Verified Purchase

This was just what I wanted

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Lynda M. Breeze

Excellent time life cookbook

Reviewed in the United States 🇺🇸 on March 4, 2016

Verified Purchase

Another cookbook from the beautiful Time-Life collection. These cookbooks are amazing. Beautiful step by step color photographs that demonstrate techniques & just the very best recipes. An amazing set of books & each one is amazing. Get them while they are still available; I don't think you'll be disappointed.

Reviewed in the United States 🇺🇸 on January 21, 2014

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in this day of higher and higher food prices it is very importation to use my food purchases wisely and this cook book make the best desserts for the dollars spent- a cheap dessert is not a good dessert - this cook book makes excellent desserts for you food dollar.

Reviewed in the United States 🇺🇸 on May 5, 2016

Verified Purchase

Book just as described. Thank you.

Helpful

"Ending a meal with grace and flavor"

Reviewed in the United States 🇺🇸 on September 14, 2013

"Classic Desserts" (first published in 1979) is one of my favorite books in the Time-Life "The Good Cook" series. It is decidedly old-school in its choice of recipes and methods of preparation (where else will you come across four different recipes for syllabub?) You won't find modern shortcuts such as adding a cake or instant pudding mix to a cookie recipe to create a quick dough. I doubt whether the words 'quick' or 'instant' even occur in this book's recipes. Instead, you will learn such time-honored techniques as entrapping air in a soufflé, or 'creating a pure and shimmering jelly,' or 'transforming rice with eggs and cream.' The ingredients lists are relatively simple. The preparation instructions are not. The full-color illustrations add the final touch of richness to this cookbook.

According to the editors, "the art of dessert cookery is the art of temptation, and presentation is therefore a major concern." The introduction to this book contains illustrated methods for creating edible embellishments such as chocolate scrolls, caramel lattices, and fruit glazes. There are also step-by-step instructions for creating an egg-white meringue, and boiling down calf's feet to extract the gelatin.

The six chapters that follow the introduction are: "Custards, Creams, and Meringues;" "Soufflés and Puddings;" "Crepes, Omelets and Fried Desserts;" "Frozen Desserts;" "Fruit;" and "Assemblies." Note the absence of cakes and pies in these chapter headings. The Good Cook series has two separate books to cover these desserts: Cakes: The Good Cook, Techniques & Recipes and Pies & Pastries (The Good Cook Techniques & Recipes Series) .

A recipe index is included at the back of the book.

Be sure to try the recipes for lemon sorbet (you'll need 8 lemons and 3/4 cup of fresh orange juice) and Brown Betty pudding (one of my husband's favorite desserts).

6 people found this helpful

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Shane M. Cousins-mino

Oldie, but a goodie.

Reviewed in the United States 🇺🇸 on May 4, 2013

Like the rest of the Time Life 'Good Cook' series of books, Classic Desserts features large, glossy photographs of step-by-step instructions for various tasks, including things as basic and important as how to properly temper chocolate, to extravagant and weird, like making Calf's Foot Jelly (an all-day, smelly affair!).

Among the best recipes found inside are the ones for Peruvian Cream (a lightly sweetened coffee and chocolate custard), Bavarian Cream (a fruit puree turned into a syrup, thickened by gelatin and lightened by whipped cream), and so forth.

I've gotten a lot of great stuff from this book, so if you like making desserts, give it a try.

3 people found this helpful

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David W. Makatura

Good book of "company type" desserts of the 50's and 60"s

Reviewed in the United States 🇺🇸 on January 13, 2014

Brings back some good memories, fun to make some of the "fancy" desserts of childhood. Book is clear, pictures are helpful, recipes generally are good and not overly complicated - like some current books can be. The book was as described and arrived quicker than I expected.

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