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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Williams-Sonoma Collection: Dessert Hardcover – June 5, 2002

4.9 out of 5 stars 60 customer reviews

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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.
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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: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #123,448 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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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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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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