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Sweet Stuff: Karen Barker's American Desserts Hardcover – Bargain Price, December 4, 2003
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From Publishers Weekly
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"Unpretentious, deceptively simple-sounding, unfailingly delectable desserts." -- New York Times, May 23, 2004
Clear and concise recipes that are also mouthwateringly tempting. . . . This lovely book [has] . . . a warm, friendly tone. -- Cookbook Digest, February 2005
Karen Barker is one of the country's best working bakers. -- The New York Times Food Review, December 5, 2004
This new collection of [Barker's] delicious desserts is sure to bring joy to any home baker. . . . For all baking collections. -- Library Journal, March 15, 2004
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.
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 14 months ago by G