Product Description

Customer Reviews (1)

500 Ingredient Decadent Desserts
Really great book. Just about any recipe you could want, for any occasion,is in there.
This is a must have book for serious home bakers, or those just learning.
Best price found at Amazon. ... Read more

Customer Reviews (2)

Good quality with a broad range of influences.
I have had this book for about 4 years now,a good cook book with about 40 various chefs recipes from all over Europe,From aprofessional point of view the book is good for beginners-intermediate great for home cooks who want to impress guests with an unusual international dessert. All recipes come with step by step photographic steps so you can see how much to whip your meringue or the consistency that your mousse should be.At the beginning of each recipe theres a brief description about the region, chef and the ingredients being used so you learn a little about where the food is produced.Ingredient lists can look a little daunting at first but dont be afraid to replace the specified ingredients with local produce (despite what some chefs think your recipe wont beruined if you have to use local walnuts rather than the specified french variety) have fun with the recipes and inter-change components to come up with something individual.

Amazing
This book is such a great resource for recipies, ideas, and beautiful presentations.The photographs of each dessert are remarkable, and breathtaking.Since I purchased this book I haveused many of the recipies with no problems. ... Read more

Product Description
A trifle layered with ripe summer raspberries, frothy whipped cream, and sponge cake. Tender gingered apricots baked with a crisp almond topping. Sweet, juicy blackberries concealed inside a flaky pastry turnover. Whether stewed with spices or simply dusted with powdered sugar as the topping for a tart, almost every kind of fruit can be transformed into a delectable dessert.

Williams-Sonoma Collection Fruit Dessert offers more than 40 favorite recipes, from homey pies and cobblers to elegant tarts and sorbets. For the perfect end to a dinner party, serve your guests an exotic coconut cake with fresh mango or homemade strawberry ice cream enriched with cr&#232me fra&#238che. When you are short on time, whip up a batch of easy baked apples or a warm berry compote to serve alongside ice cream or pound cake. And during the holidays, indulge yourself with a homemade pumpkin pie or apple crisp.

Full-color photographs and helpful sidebars on key ingredients and techniques accompany each recipe, so you can successfully picture and prepare your dish of choice. An informative basics section at the back of the book offers tips on how to select fruit at its peak of ripeness and perfect your tart dough and pie crust. Whether you are looking for an impressive dessert or a simple dish that takes just minutes to prepare, you will find no shortage of inspiration in these pages.

... Read more

Customer Reviews (2)

More Williams Sonoma
The most graphically beautiful dessert book in the Williams Sonoma Collection. Wish they'd do more.

Love this book :->
All of my Williams Sonoma books are beautifully presented and so helpful around the kitchen and this book is no exception.I have found myself using it often.There are times when you don't always want to make chocolate desserts and cakes; people sometimes prefer the more natural sweetness that comes from fruit and this way, there are 40 or so really delicious recipes to make fruity desserts that make you feel like you've had something sweet yet somewhat healthful (maybe).
Lemon Meringue Pie (although not entirely healthful) is one of my favourite desserts and I tried this recipe with great success thankfully.I've yet to try other good looking recipes like the Coconute Cake with Mango and the Grand Marnier Souffle but they all look scrumptious thanks to the fantastic pictures and I know I'll get to them soon.There are sorbets, pies and tarts and I can't wait to give them a go.I love this book and I recommend it to all adventurous cooks. ... Read more

Product Description
Forty single-serving mix recipes for desserts and breakfast treats that are prepared, cooked and served in the same mug in less than 5 minutes, like Pecan Pie, Peach Cobbler, Chocolate Chip Cookie, Crispy Rice Treat, Banana Nut Bread and Gingerbread Raisin Scone. The recipes were selected from the Easy Microwave Desserts in a Mug (adult version) cookbook for their ease in preparation and "kid appeal". With a bit of adult supervision, kids can make these fun cooking projects in minutes. The mixes also make inexpensive gifts for family, friends and teachers. Visit www.BlueSagePress.com for FREE sample recipes. ... Read more

Customer Reviews (2)

Christmas is soon here
Love some of the suggestions I can't wait to mail a package of goodness and a mug to my g/c

Great Little Book!
This is a great book.I bought this book and the Easy Microwave Desserts in a mug.You don't need both books, I have found out.The recipes are the same except for two.All recipes in the "Easy Microwave Desserts in a Mug" are in this book except, Sugar Plum cake and Almond peach bread.Those two are in here and not the other, although the other book has Amaretto Peach Bread instead of the Almond. The other book has more recipes and this one is like a smaller version of the other.I love the microwave books, it makes it much easier than the ones that you bake in the oven with your mug.I didn't find as many mugs that said they could go in the oven, where as most say they can go in a microwave.This book is simple to follow and very enjoyable.If I were to purchase these books knowing what I do about the recipies included, I would only buy the other book, which has most of these recipes and more.I would buy this one if I wanted to give as a gift to a child or teenager with a mug.They would really enjoy it. ... Read more

Product Description

The Red Hat Society cooks are back! With a beautiful full-color dessert cookbook filled with enthusiasm, humor, and really good desserts.

"Life is uncertain, eat dessert first!" This beautiful cookbook maintains that you should "Eat Dessert Always!" Even the Red Hatters who no longer bother to cook regular meals will still strut their stuff with chocolate, meringues, pastries, and cakes.

Compiled by Red Hatters from around the country, this luscious collection ranges from simple to sublime, delightful to decadent. Beautiful full-color photos will inspire cooks of all ages and tempt cookbook buyers to add this book to their collection. More than 200 recipes include cakes, pies, candies, breads, puddings, cookies, and much more. For the non-cooks who still want to impress, there will be a special section of non-cook, easy-to-assemble desserts guaranteed to succeed.

The Red Hat Society Cookbook, published in the fall of 2006, was a huge success. Publisher's Weekly said, "The fun spirit of this cheery cookbook makes it a winner." The Red Hat Society Dessert Cookbook contains all new recipes; none are duplicated from the earlier cookbook.

Customer Reviews (7)

Red Carpet Desserts
I have the Kindle edition of this book which is very, very handy for taking along and offering to bake a terrific dessert as a guest.

The book is full of every sort of dessert:
Cakes
Cheesecakes and Pies
Pastries
Cookies
Bars and Brownies
Frozen Desserts
Truffles and Candies
Beverages
Souffles, Puddings

There is a Recipe Index which is absolutely essential for maneuvering through the Kindle edition.

The recipes are very well laid out and very easy to follow.

The Amaretto Peach Tart is absolutely wonderful for summer eating and incredibly easy to make.

Did I mention the KILLER decadent chocolate cake!!!??

Of late, this is my 'go to' recipe book for great desserts!

Eat Dessert First
The book arrived in excellant condition and I couldn't of been happier.T will be ordering again.

Nice, but don't be fooled by appearances....
I was SO very happy with the size of the other Red Hat Society cookbook, that I thought this would be just as nice and big as the other.It isn't.It's much thinner, and smaller.That doesn't mean it's bad.It's just not the huge book that the other one is.I love desserts, tho....so I'm sure anything fixed from this book will be delicious.

Which dessert first??
"Eat Dessert First". Which one do I choose first? All of them look delicious. Great book for all time.

Hats Off to the Red Hat Ladies!
This cookbook contains a wide variety of recipes.If you can't find something you like in this book, something is wrong with you! ... Read more

Product Description
Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Créme Brûlé, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream ... let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks — and the only one to focus on desserts — taps into the boundless talent of the northwest's top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, — including the Dahlia Lounge and Palace Kitchen in Seattle, Wildwood and Caprial's in Portland, and Aqua Riva in Vancouver — the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home. ... Read more

Product Description
Barash provides general gardening advice including detailed background and culture information for each of the 67 flowers featured in her book, and showcases 280 recipes using edible flowers from herbs, ornamentals, and vegetables. Highlights include recipes from 12 top chefs in the US and Canada. ... Read more

Customer Reviews (1)

EXCELLANT!!!
Awesome!!!Wonderful!!! Beautiful!!! Out of the 3 edible flowers books I have bought, this is the best.Cathy explains the pros and cons and toxins and what to look for and how to prepare some flowers for cooking, etc...Amust for a flower cook!!! ... Read more

Product Description
With more than eight thousand restaurants, the Houston area boasts a wonderfully diverse and rich culinary culture, not to mention an outstanding offering of desserts. Pelican's Classic Recipes Series comes to the Space City with this presentation of dozens of luxuriously photographed cakes, pies, tarts, custards, cookies, ice cream, and more from the city's best and most iconic restaurants and chefs.

Houstonian Erin Hicks Miller takes the home cook by the hand through the city's favorite kitchens, ranging from Carrabba's and Pappasito's to Ruggles Grill, Feast, and Ibiza. As much a local restaurant guide as it is an elegant cookbook, "Houston Classic Desserts" offers the range and diversity that makes Houston cuisine so special. Such sweet endings as Chocolate Cobbler from RDG + Bar Annie, Apple Strudel from Brenner's, El Tiempo's Tres Leches Cake, and the Macadamia Nut Blonde Brownie from Pappas Bros. Steakhouse are among the book's showcase selections. Musings, anecdotes, restaurant lore, and behind-the-scenes peeks accompany each irresistible yet easy-to-prepare entry. ... Read more

Customer Reviews (3)

Cookbook Review
Living in Houston, I love this book.It arrived in mint condition and on time.I have never been disappointed with any of my purchases from Amazon.

A fine resource for any who want a more complete appreciation of the dessert
Creativity knows no ends, and this holds true with desert as well. "Houston Classic Desserts: Recipes from Favorite Restaurants" is a guide who want a taste of Houston's finest restaurants at dessert time no matter where they are in the world. Drawn from the top rated restaurants and their top rated dishes, a fine assortment of deserts ranging from cakes, pudding, pies, and candy, and other delectable entrees are available for purchase and consumption. From fresh takes on traditional dishes from White Chocolate Bread Pudding, to completely original Kourambiedes, "Houston Classic Deserts" is a fine resource for any who want a more complete appreciation of the dessert.

Houston is Sweeter
When a Texas gal gets moving, there's no telling where she'll stop. This dynamic collection of uptown and back of town recipes for the city's most delicious desserts works like a dream book for those who can, and can't, cook.The recipes are tried and tested, feature the city's most elevated chefs, and some who hide behind the scenes. The photography is stellar from one of Texas' most famous photographers, images of exactly what to expect, stimulate your appetite and make the book something that should stay in the living room just to evoke sweet memories ... Read more

Product Description
Includes a subscription (or renewal) to Bon Appetit Magazine

For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.

Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.

Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.

"This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson

"At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.

It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table

"Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table ... Read more

Product Description

Customer Reviews (16)

A treasure to own.
This book is amazing. It walks you through recipes with tips and variations. The recipes are so easy. Beautiful color photos throughout. Simply put it is very well done. This will be well loved and one of my most used books from my cookbook collection.

Great book! Would be a perfect present
This is a light, bright, appealing book that will have you inspired to scamper into the kitchen to whip something up. It's surprising how many big flavors Abby Dodge can coax from a few key ingredients. I immediately made the delicious Nutella Fudge Brownies, and truly, they went from start to finish in under 20 minutes (had to tap my foot while the oven heated up!). If you want to see what they look like, go to[...]

I made the Kiwi Lemon Mousse (using angel food cake instead of ladyfinger cookies, which made a sort of trifle), and we gobbled it up! I could see bringing that in small plastic serving cups to a potluck or function where I wanted to supply dessert. It kept in the refrig. easily for a day. But I digress...back to the deliciousness of this book. Peanut Butter Button cookies were GREAT -- I decorated the tops with different things to give them some variety. Kids and husband LOVED them. I have a dozen Post-It notes stuck on various pages of recipes I can't wait to try -- Spiced Mango Whip (did you buy too many mangos on sale, like I did?), Dark Chocolate Banana Souffles, Ginger-Meyer Lemon Sherbet, Classic Baked Apples, Raspberry Peach Sugar Puffs (waiting until next raspberry and peach season), Almond Cream-Fig Tartlets...I could go on. It might be shorter for me to list the recipes I DON'T want to make.

I love this book, and plan to give it as a Christmas and holiday gift to my friends. It is also worth noting that these recipes, with their ease and limited ingredient list, are perfect for a young teen or older child/young adult to get comfortable in the kitchen. Success is guaranteed.

Desserts 4 ingredients
I am somewhat disappointed with the book because the print is very small and light on the white background of the pages. Hard to read. I could only find one or two recipes that I would actually try because the others are not for the adverage family everyday dessert. I think I wasted my money.

Four Ingredients to Sucessfour Desserts
I am excited to be posting my first cookbook review. My book collecting extends to cookbooks, I don't use them as often as I should and since I started graduate school I hardly touch them but I was intrigued with Abby Dodge's desserts 4 today cookbook. First of all, I LOVE desserts and second, every recipe in the book only has four ingredients.I know! Only four ingredients! I thought there is no way that these desserts can be fabulous or have that many different recipes in the book, boy was I wrong! I picked out two recipes try and to relate my experiences with making them.Abby starts off by explaining that using fresh ingredients is always important but especially important when you are using only four ingredients.

The first recipe I tried was the Raspberry Mango Sorbet Pie.Now I had some problems finding the right ingredients for this one at my local grocery store, very limited flavors of sorbet available but it sounded so good that I used substitute flavors. Instead of the Raspberry I used Pineapple Coconut. My husband is not a fan of nuts so I only added nuts to 1/2 of the pie. I live in Phoenix, AZ and on the day we ate this sorbet pie it was 120 degrees outside.This was the perfect way to top off our meal, I loved that it didn' t require me to turn on my oven and heat up my kitchen to make. We had some guests over and while all of us enjoyed it, it tasted a little too pina coladay (I think I just made that word up) for most of us.Now, that was my fault for substituting ingredients but it was a great cool dessert and was super easy to make.

The second recipe I tried was the Chocolate Dipped Toasted-Coconut Macaroons. This one was more of a challenge, Abby suggests that we toast our own coconut and by following her simple instructions I was able to successfully toast my own.Not only did the coconut turn out fabulously, it made my entire house smell incredible!The cookies themselves were made from only three ingredients, now I have tried to make macaroons in the past and was unsuccessful so I approached this recipe with some trepidation and doubt. The cookies turned out great! They formed nicely and cooked up perfectly.I was so pleased with my results in the cookies, figured I had this cookie thing down and got lazy, I didn't follow her advice regarding melting the chocolate and instead zapped it in my microwave.Bad choice! I dipped the cookies before I realized that I had burned the chocolate , so the parts without the chocolate were really good and the parts with chocolate were not so much.Again, not the recipe's error but mine.

Overall thoughts, the cookbook was fabulous, super easy to get all the ingredients together (I mean really, only four ingredients aren't that difficult), easy to follow instructions and tasted great.I highly recommend this cookbook and was amazed at how many recipes were in the book.Abby has graciously allowed me to post a recipe at Novelreaction.com from the cookbook for all of you to try out for yourself.

Simple and elegant desserts
This cookbook is quickly becoming one of my favorites. Each dessert in the book looks so elegant that I can hardly believe it contains only four ingredients - four REAL ingredients too; no boxed mixes here! All of the recipes in the book are approachable for bakers of any skill level...and, the possibilities for creativity are endless. Throughout the book, Abby includes simple ways to change up the recipes, as well as substitutions and other ideas to get your creative juices flowing so that you can make the recipes your own. It took me a while to decide which recipe to try first, but I finally settled on the peppermint meringue kisses that caught my eye the first time I flipped through the book. Not only are they beautiful and elegant, but they are so light that they practically melt in your mouth. These will be on my Christmas cookie trays this year for sure - and this book will be on my Christmas gift list for all of my baker friends! ... Read more

Product Description
Sweet Maria's Italian Desserts is baker Maria Bruscino Sanchez's loving tribute to the desserts her family has enjoyed for generations - desserts you'll find in Italy and in Italian-American homes on special occasions and, in many cases, any day of the year. These are festive favorites like Traditional Cannoli, Espresso Cheesecake, Tiramisu, Amaretto Chiffon Cake, Spiced Gelato, and many others. The result of years of baking in Italy, in her popular bakery, and in the kitchens of her grandmother, mother, and aunts (many of whom do the baking at Sweet Maria's), the book includes cookies, cakes, pies, tarts, pastry, sweet breads, frozen desserts, fruit dishes, and other specialties-all made with warmth, tradition, and a love of great desserts.

Presented with simple instructions, tips from the bakery, and a dollop of background information on the customs and history of the desserts, these creative, top-notch recipes will bring delicious favorites to your kitchen.
... Read more

Customer Reviews (5)

Excellent Cookbook
I love this book, in fact I also bought the Cookie Tray one, the recipes are excellent.

Still waiting
Several weeks have passed, and still waiting for Amazon to ship the book that was listed as in stock and available

bad tiramisu recipe
Do yourself a favor and skip the tiramisu recipe in this book - it is awful.
(I use a more authentic one from [...].)
I've only tried the tiramisu recipe in 'Sweet Maria's", but if the author can't get this classic right, how good can her other baked goods be?

Sweet Maria's Italian Desserts -paperback
Many of us past the age of 40 have difficulty with small print, especially in recipes with fractions. I willgive the book to a friend who can read without a magnifying glass.

Some of her recipes do not contain salt, which can result
in a flat taste,regardless of other ingredients.
It would have been nice to have a few photos.

This is a varied collection of recipes with simple directions.

Make Delicious Italian Desserts at Home
Make Delicious Italian Desserts at Home

In her latest cookbook, "Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites," baker Maria Bruscino Sanchez offers traditional family recipes for the home baker. She demystifies the "handful of this and that" that one often finds with "old country" family recipes. Italian baking, like Italian cooking, is regional. Maria offers recipes from her Neapolitan and Abbruzzese heritage; from her Sicilian husband's heritage; and from her travels all over Italy. Sheshares updated traditional and contemporary recipes from her own Sweet Maria's Bakery in Waterbury, Connecticut, where Italian-Americans and others purchase desserts.

The recipes in this cookbook are easy to follow. Here you will find authentic Italian recipes for everything from cookies (including biscotti), cakes (including cheesecakes), pies and tarts, pastry (wonderful cannoli), sweetbreads, frozen desserts, fruit desserts, and dessert sauces.

Of special interest are recipes for tiramisù (including savioardi--Italian ladyfingers), homemade limoncello, crostata di fico (fresh fig tart), millefoglie (thousand-layer apricot tart), biscotti di cioccolata con noci (chocolate hazlenut biscotti), and apricot-almond semi-freddo. For special occasions, such as St. Joseph's Day (March 19) and Easter, Maria tells how to make "Pane di Pasqua con Uovo" (Braided Easter Bread with Eggs). For Christmas, there are recipes for "Panettone" (Christmas Fruit Bread) and "Crostata di Natale" (Christmas Tart).

Sidebars occur throughout this cookbook that offer tips such as "How to Make an Italian Cookie Tray," "Bomboniere" (favors for Italian weddings and bridal showers), and "Al Dente." Another sidebar tells how ". . . Italian pastry chefs traveled with Catherine de Médici when she went to live in France . . . .who showed the French chefs some of their basic techniques for pastry making, which they then adapted to make some of their legendary sweets."

Highly recommended for authentic Italian dessert recipes! ... Read more

Product Description
Mounting evidence has shown that heat destroys many of the nutrients found in raw, living food, rendering it harder to digest and nutritionally diminished. Raw vegan food is catching on! From Hollywood stars with personal chefs, to a host of chic new Manhattan restaurants, the Raw Food movement is sweeping the country as people learn about the dramatic health benefits derived by eating a vegan diet in which food is never heated above 118 degrees Fahrenheit.

Cookies, pies, cakes, puddings, mousses, cobblers, candies, even ice creams... with these fun and super EASY recipes, Raw food chef Kristen Suzanne shows you that almost any traditional dessert can be made as a delicious and healthy Raw vegan alternative that your friends and family will love. These desserts often AMAZE people when they learn the food is Raw, making these dishes a great way to introduce people to the ultra healthy Raw vegan diet.

This book includes Raw vegan recipes for 44 Raw desserts; 10 Raw ice creams; and 10 Raw sauces, coulis & glazes.

This Raw food vegan recipe book also includes a "Raw Basics" appendix (with 7 basic "must have" recipes) for people who are new to Raw food.

Includes links to photographs at Kristen Suzanne's Web site, KristensRaw.com. ... Read more

Customer Reviews (17)

Great for Nutritionists & Moms Who Want Healthy Desserts for their Kids!
Kristen's Raw recipes are a go-to for me in my nutrition practice. Clients do not feel deprived when I give them easy to make and delicious desserts from this recipe book that satisfies their sweet tooth without exposing them to the common processed and denatured foods in regular treats.

As a mom of a 7 year old this book has been a bonding experience. Every friday night we pick a recipe out of the book (some we have to plan ahead for like the cheesecakes that require soaking of nuts and freezing) and have a slumber party where we do fun activities and eat these amazing treats. It is important to me that she gets to have sweetness and richness.

The biggest hit so far was for my mother-in-law's birthday I made a mint chocolate mousse with macadamia nut crumble layered in wine glasses and it was a HUGE success! Everyone loved it and could not guess the amazing super healthy ingredient!

I highly recommend Kristen's recipes. Give it a try, even if you are not familiar with raw foodism, and see the results from replacing conventional desserts with these.

The good and the bad
The pros: tasty recipes
Easy-to-follow directions.

The cons :
NO index, so specific recipes are difficult to find.

The same first 10 pages or so are contained in each of her books, so you pay for that over and over again if you buy more than one.

Not sure if the cost-vs-benefit ratio is good. IMO, ALL her books could have been condensed into one--WITH an index!--for half the price or less than all of her books purchased separately.

Wonderful Yummy!!! PAGE 24 Fresh Lemon Pudding!!!
So good.Wonderful recipes.I can tell you, I lost 60 pounds to years ago over a 10 month period, had full healthy three meals a day, no eating between meals, and the fat just melted off eating the raw diet and green drinks.But these recipes are so wonderful, and have such variety.I'm going to get all her books!If you all haven't tried page 24 and the Fresh Lemon Pudding, do it tomorrow!So, So, Delicious. I added a little tumeric for the yellow color too, I was most sparing on the agave, since it's very sweet.But follow the directions initially, took me 10 minutes...was a wonderful dessert, everyone wanted more.For serious raw folks wanting that "tasty raw" satisfaction, these are great recipes.YUM!!!

Easy Raw Desserts
I really like the book and am anxious to try the recipes.The only disapointment I have is that I bought 2 of Kristen Suzanne's books (Easy Raw Soups and Easy Raw Desserts)and found that Chapter 1 (constituting 1/3 of the book) is identical in each book.Most people who are interested in raw foods would likely to buy both book and would expect more recipes rather than identical text.

Dissapointing
Book does not contain any photos at all, there isn't even a guide inside or anything. Not recommended! ... Read more

Product Description
DON't BUY THESE IN 5 PARTS - HERE YOU GET ALL 5 IN ONE BOOK
This is a 5 volume set. All five volumes are included in this book.

This book will teach anyone how to cook. Novice to Expert will enjoy the hundreds & hundreds of Recipes in these volumes. Learn to cook ANYTHING with this comprehensive coverage of the science of cooking. Did you know that adding an extra egg white to your brownies make them more cake like as opposed to fudgy. That is just one little tidbit that you learn.
Not just Recipes, but How to Cook.

Exam Review Questions are at the end of each section.
Each Volume has a Quick Reference Index.
Canning, Baking, Making Soups & Stews, Meats, Vegetables, Breads of All Types, Cookies, Puddings & Deserts, Anything & Everything

Please, Enjoy.
... Read more

Product Description
While Atlanta may be a city of change and transformation--its symbol is, after all, a phoenix--it also has an impressive legacy of unforgettable food. Southern cuisine with a twist, Atlanta's culinary offerings mirror the city itself: sophisticated and diverse, flexible but distinctive. This charming gift cookbook presents the wild variety of Atlanta's sweet side, featuring desserts from the city's best restaurants and chefs. As much a restaurant guide as it is a cookbook, this beautiful collection of irresistible recipes includes lighthearted anecdotes and histories for each dessert, restaurant, and chef included.

Organized by type of dessert--Candy, Cookies & Doughnuts; Pies, Cobblers & Tarts; Puddings & Custards; Ice Cream, Ices & Gelato; and, of course, Cakes--the recipes in this collection highlight the rich and varied offerings of Atlanta. Georgia Muscadine Trio from the Dining Room, Pecan Pie with Ginger Whipped Cream from Wisteria, Coca-Cola Cake from Carver's Country Kitchen, Lemon Poppyseed Cake from Babette's Café, and the irresistible Peanut Butter Pie from Mary Mac's Tea Room represent only a sampling of the dishes featured. From cakes and custards to cookies and cobblers, this cookbook will have even the most inexperienced of bakers looking like professionals with true Atlanta style. ... Read more

Customer Reviews (2)

An illustrated cornucopia of mouth-watering confections
The Pelican Publishing Company of Gretna, Louisiana, is a premier publisher of regional cookbooks showcasing cuisines of the American South. Their 'city oriented' titles are especially recommended additions to personal, family, and community library cookbook collections. "Atlanta Classic Desserts" provides an illustrated cornucopia of mouth-watering confections taken from renowned restaurants in Atlanta, Georgia by culinary authority Krista Reese. An impressively produced and enthusiastically recommended regional cookbook, 'kitchen cook friendly' with easy-to-follow, step-by-step recipes for dishes that would grace any table, please any palate, and satisfy any appetite!

Yummi-licious!
Reviewed by Irene Watson for Reader Views (2/09)

Southern deserts from the best!That's what "Atlanta Classic Desserts" is all about.In her book, Krista Reese compiled some of the best of the favorite restaurants in Atlanta and presented them in the most delightful way. Not only is the book an art by itself, the recipes are to die for!

From The Glenwood Atlanta comes "Fried Oreos with Bourbon Ice Cream."Yes, real Oreos (Double-Stuff ones at that!) deep fried in a yummy flakey coating and served with homemade ice cream.

Babette's Café showcase "Lemon Poppyseed Cake" is one of the best.Light, fluffy and most delicious.The accompanying lemon mouse is rich and compliments the cake very well.

And of course, the southern classic of banana pudding from Agnes and Muriel's beats any other pudding I've tasted.Sweet, rich, and super smooth, "Banana Pudding with Toasted Cinnamon Walnuts" is sure to please everyone at the dinner table.

The selection of dessert recipes represent the fine dining of Atlanta. Krista Reese, an Atlanta-based restaurant critic, in her fabulous cookbook "Atlanta Classic Desserts" will entice you to put away all your other dessert recipe books and try everyone in this book.I can honestly say she has swayed me!
... Read more

Product Description
As Aveline Kushi, world famous natural foods cook, attests,Chef Sato's sugar-free and dairy-free sweets are tops. Blendingingredients and methods from East and West, he explains how to makenearly 50 mouth-watering muffins, cookies, cakes, pies, and otherpastries at home. These include Apple Raisin Muffins, Walnut Muffins,Blueberry Muffins, Pumpkin Muffins, Almond Cookies, Chocolate ChipCookies, Carrot Cake, Chocolate Raspberry Cake, Lemon Poppy Seed Cke,Mocha Walnut Cake, Tiramisu, Strawberry Chocolate Cake, StrawberryShort Cake, Tofu Cheese Cake, Boston Cream Pie, Coconut Cream Pie, KeyLime Pie, Squash Pie, Apple Crisph, Biscotti, Chocolate Chip Brownies,Cornbread, Indian Pudding, and Scones. ... Read more

Customer Reviews (3)

Good recipes, poor editing
I've made several of the recipes in this book and all were very good.However, the book is poorly edited and instructions are not always clear.For example, the tofu cheese cake recipe does not specify what temperature to set the oven to.And you really do need a spring-form cake pan for it to turn out properly.The Key Lime Pie recipe was very confusing and I had to throw out the first batch of filling I made.I am not an expert cook but can generally follow recipes without any trouble.Chef Sato should have added a little more explanation and double-checked the recipes to be sure all the vital information was there.Buy this book only if you have time to remake the recipe if it doesn't turn out or are an experienced cook who can read between the lines and figure out what needs to be done.

A very delicious book!
I am fairly new to the vegan lifestyle,and and it was wonderful to find acookbook with such delicious and easy to make sweets. My non-vegan familyeven loved them. Perhaps I'll convert them one dessert at a time! The onlycritism I have is that some of the cooking times stated are quite long soreally watch out that you don't burn whatever you're cooking.

They Will never know its good for them!
Great book .. with great recipes... make em and watch people eat them up......But dont tell them there Vegan and good for them.. They will never know..... ... Read more

Product Description
When you think of coconuts, what comes to mind? Paradise, of course! Toasted, sugared, creamy, or crunchy, nothing compares to the flavor of coconut. Lori Longbotham, beloved author of the popular Luscious series including Luscious Lemon Desserts and Luscious Chocolate Desserts offers a taste of paradise with over 60 recipes for coconut-based cakes, tarts, cookies, custards, sauces, and candies. From classic coconut cr me pie to Coconut Pistachio Baklava, Lori's recipes are proof that sweets can be nutritious! Coconut is high in fiber, rich with vitamins and minerals, and utterly indulgent. This is a great cookbook for those who are delighted by coconuts! ... Read more

Customer Reviews (5)

Coconut lovers this is for you!
Recently discovered this book when a friend showed it to me.Naturally I had to have it as a coconut lover.Many awesome ideas and great recipes.I have tried some and they are great.She has several other books and I have purchased more of them.This book won't disappoint IF you love coconut.

A unique and highly recommended addition to personal, family, and community library cookbook collections
For a great many, coconut in a dessert means macaroon cookies or Almond Joy candy bars. In "Luscious Coconut Desserts", Lori Longbotham showcases more than fifty recipes featuring what the versatile coconut can do, from the simple to the complicated, as a do-it-yourself kitchen cook prepared dessert. Based upon this natural sweet, "Luscious Coconut Desserts" offers step-by-step recipes for an impressive array of delectable dishes ranging from a Toasted Coconut Lane Cake; Toasted Coconut Cream Pie; and Elegant Coconut and Curry Butter Cookies; to Coconut and Lemongrass Creme Caramel; Young Coconut Water and Coconut Milk Jelly; and Coconut Lover's Coconut Custard Sauce. For the macaroon cookie enthusiast there are several delightful variations on that venerable treat! Enhanced with the occasional colored photograph, "Luscious Coconut Desserts" is a unique and highly recommended addition to personal, family, and community library cookbook collections!

Great Ideas & Recipes
This is another really nice cookbook from this author. As with Lori Longbotham's other's that I own, its loaded with lots of great dessert ideas that focus on a single item or concept; berries, chocolate, lemon, "creamy". Never thought that coconuts offered so many possibilities, especially after taking the plunge and learning how to use fresh coconut. And unlike a lot of cookbooks (especially baking books) the recipes really work at the first try.
Literally, an ideal book to have if stranded on a tropical island.

Crazy for coconut!
I am a big fan of Lori Longbotham's cookbooks so I was especially thrilled to purchase this latest in her Luscious dessert series. Coconut desserts have
always been my favorite but I never made them myself. Lori's informative intro andand easy-to-follow recipes have
given me the confidence and inspiration to make these delicious tropical treats in my own kitchen. The coconut curry butter cookies are terrific and
I am excited to try many more.

Delicious!
I couldn't wait for this next book in Lori Longbotham's dessert series, so I preordered it.I just made the Coconut and Mango Pavlova.As usual, I appreciated the clear directions, which make beautiful and impressive recipes easy to do.It was amazing!I could get addicted to mango curd.Next on my list is coconut custard pie, which has always been a favorite of mine. ... Read more

Product Description
These revised and enlarged editions are available for the first time ever in mass-market editions, the Joy of Cooking Vol 1: Main Course Dishes and Joy of Cooking Vol 2: Appetizers, Desserts, and Baked Goods feature hundreds of new recipes and cooking tips as well as enduring favorites. For the beginning cook to the seasoned chef, Joy of Cooking shows how to present food correctly and charmingly, from the simplest to the most formal service. ... Read more

Customer Reviews (1)

just like new
I have this cook book, and bought this copy for my sister.It arrived quickly, and was in perfect condition. ... Read more

Product Description

FROM THE FOUNDER OF MRS. FIELDS' COOKIES, THE RENOWNED CHAIN OF COOKIE STORES, A SPECTACULAR COLLECTION OF DESSERT RECIPES

Debbi Fields, who turned a simple chocolate chip cookie into a national icon, understands America's love of desserts. In Debbi Fields' Great American Desserts, she offers 100 recipes bound to satisfy all dessert fans. Beautifully illustrated and lively, Debbi Fields' Great American Desserts presents Debbi's own down-to-earth style in easy, foolproof recipes for American favorites with delectable variations on many of them.

Try Debbi's classic Devil's Food Cake, then make her irresistible variation: four chocolate layers sandwiched with Dark Chocolate Fudge Ganache and Whipped Chocolate Espresso Filling, covered in White Chocolate Frosting. And if you think Debbi's Truffle Cake is to die for, just wait until you taste her Triple Truffle Cake. Prefer pie to cake? Then enjoy Paradise Key Lime Pie, or the heavenly Peanut Butter-Chocolate Mud Pie. Craving cheesecake? After you've baked Debbi's New York Style Cheesecake, move on to her Sweet Potato-Pecan Cheesecake with Chocolate Crust. In the mood for something simpler? Then Debbi's Banana Pudding or Strawberry-Peach Shortcake will fill the bill. And for cookie lovers, there are Caramel Macadamia Butter Cookies and Chocolate Swirled Shortbread.

With easy-to-follow, step-by-step instructions, and lavishly illustrated with seventy full-color photographs, Debbi Fields' Great American Desserts will inspire cooks and bakers everywhere to create and indulge in these supremely satisfying delights. ... Read more

Customer Reviews (15)

A Must Have for your Collection
If you like to make desserts, you need this book.The recipes can appear to be long, but they are filled with little hints that make baking easier.I have made several of the desserts and they have all turned out great.The book has recipes for basic pies and cakes and recipes for more complex desserts.My only complaint about the book is that I wish it was on a spiral binding so it would lay flat while I'm using it.The biggest complement for this book is that my mother-in-law, who is a great cook, couldn't wait to get her own copy after seeing the desserts I prepared from it!

Yummy!
I checked out this book from my local library.I made the Triple Cherry Chocolate Pie and the New-York Style Cheesecake for Christmas.My mother (who is not a cheesecake fan) said the cheesecake was wonderful (she even had seconds!) and my dad loved how fluffy it was.I added bourbon to the caramel topping for a little extra flavor.It was simple to make (for a some-time baker).The pie was good, too, and was unique in flavor and texture.There are several other recipes I want to try, but I'm afraid we'll all get fat (quite a bit of butter in these recipes)!Fortunately (or unfortunately, depending on your opinion) calories and fat grams aren't listed!I like the way the recipes are broken down into sections (crust, filling, topping) - it makes it easy to get yourself organized.If you need to make a decadent dessert, this is a very good cookbook!

A Treasure for Dessert Lovers!
Cookie aficionados have known for years that no one does moist, chewy, gooey cookies better than Mrs. Fields.With her latest, gorgeously photographed book, "Great American Desserts," Mrs. Fields gives her legions of admirers more reason to celebrate.The superb recipes I've tried include Flourless Fudge Brownies, Paradise Key Lime Pie, Butterscotch Blondies, and Peanut Butter Mississippi Mud Bars.Those are just a few standout recipes - I can't wait to try more of the 100 classic desserts in this book, which often contain a wonderfully surprising, updated twist.The Paradise Key Lime Pie, for instance, uses heavy cream instead of sweetened condensed milk, and the results are superb!I'm not a vastly experienced baker, just a longtime dessert lover who has gradually taken up baking.I have high expectations for dessert recipes, and will never repeat a recipe that fails the taste test.The recipes in "Great American Desserts" are a feast for the senses!The next desserts I plan to try are the Truffle Cake, and Debbi's Ice Cream Cake.If the results are even half as good as what I've seen previously, I should be in dessert heaven!

Very disappointing
I too was lured into purchasing this book because of the over-the-top recipes but that actually proved to be the downfall. After trying out several I gave up on this book because they either were too hard, didn't work out or were just OK. I made the Carrot Cake twice and it ended up just falling apart both times when I took it out of the pan. And this was after about an hour & 1/2 in the kitchen. Other things like the Flourless Fudge Brownies were way too sweet & rich and made me a little sick to my stomach. I consider myself an experienced baker and there are so many other books which are more helpful and less of a waste. Try the Cake Bible or Betty Crocker books.

Debbi Fields' Great American Desserts
Debbi Fields' Great American Desserts:
100 Mouthwatering Easy-to-Prepare Recipes
By Debbi Fields
Fireside; October 2000
Paperback, $...
272 pages; 70 full-color photographs
ISBN: 0-7432-0205-8

The famous founder of Mrs. Fields' Cookies,and chief cookie lover, Debbi Fields has long had a passion for preparing and sharing traditional home-baked treats - made even better with her own innovative tasty touches. At last available in paperback "Debbi Fields' Great American Desserts: 100 Mouthwatering Easy-to-Prepare Recipes", shares the celebrated baker's secrets for creating classic recipes to perfection, followed by tempting variations "'a la Debbi."

Serving up a dessert for every occasion and craving, this exquisite cookbook features comforting "oldies" but really "goodies," as well as elegant creations to crown holiday gatherings. For every recipe, Debbi Fields makes the process as enjoyable as the result. Busy home bakers of all experience levels will relish the comprehensive lists of ingredients and equipment needed, clear explanations of techniques, step-by-step instructions, make-ahead and time-saving pointers, and expert tips for success. Throughout, seventy full-color photographs showcase sundry cakes, pies, tarts, puddings, and, of course, cookies guaranteed to taste as scrumptious as they look.

Here's a small sampling of the 100 master recipes and creative renditions presented within these pages:

Debbi's Devil Food Cake, the ultimate rich, chocolately sensation, made extra-decadent in a White Chocolate-Frosted version, with dark chocolate fudge ganache and whipped chocolate espresso filling sandwiched between four layers.

Debbi's Perfect Pecan Pie, loaded with nuts and touched with a whisper of bourbon, inspiring to-die-for Chocolate Rum Pecan and Toasted Macadamia Nut versions.

Debbi's New York-Style Cheesecake, rich and creamy as true the original, and extra-special in its creative variations, including Pumpkin and Butterscotch.

Debbi's Flourless Fudge Brownies, made with high-quality chocolate, dense and utterly delicious unadorned, and even richer still when reinvented as Chunky Brazil Nut Brownies.

Debbi's Shortbread, buttery, crumbly, sweet, and amazingly simple to make, easily elevated to company fare when prepared with flair as Chocolate Swirled Shortbread.

Debbi Fields also serves up a delectable array of tarts, puddings, cobblers, coffee cakes, and icebox favorites, along with treats especially for kids and sensations reserved for special occasions. Lively, down-to-earth, and lavishly illustrated Debbi Fields' Great American Desserts provides foolproof recipes to give bakers confidence, as it inspires a spirit of fun in creating classic sweet indulgences.

About the Author:

Debbi Fields opened her first Mrs. Fields cookie store in 1977 at the age of twenty and saw her enterprise grow into a company of 1700 + domestic and international stores. She has written five books, including "One Smart Cookie" her autobiography, her first cook book, "Mrs. Fields' Cookie Book" - the first cookbook EVER to make the New York Times bestseller list - "Mrs. Fields' I Love Chocolate Cookbook" and "Mrs. Fields' Best Cookie Book Ever" and "Mrs. Fields' Cookie Secrets".She has hosted three TV series, "The Dessert Show" and "The Hospitality Show" on the Food Network, as well as the PBS series "Debbi Fields' Great American Desserts" for which this is the companion book to the TV series.Debbi is a frequent motivational speaker and the mother of five daughters and resides in Memphis, Tennessee.

Buy the Book! And read the Chicago Sun-Times Review below!

November 15, 2000

Debbi Fields understands a thing or two about sweets. Indeed, the founder of Mrs. Fields' Cookies stores turned the modest chocolate chip cookie into a national icon. So it should come as no surprise that she's published a cookbook, Debbi Fields' Great American Desserts, a collection of 100 classic goodies ranging from pies and cakes to brownies and, yes, cookies.

--Karen Titus ... Read more

Product Description
The number of U.S. farmers' markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more. Discover classics like Deep Dish Sour Cherry Pie and new interpretations like Tangerine-sicle Ice Cream. Featuring seasonality charts, 'farmer journal' tips, and dazzling color photography to teach and inspire, Farmers' Market Desserts is the perfect gift for bakers, lovers of local produce, and all who share in the delights of the farmers' market. ... Read more

Customer Reviews (10)

best thank-you-for-your-hospitality gift EVER
As I've traveled this summer, visiting friends & family in several states, I've gifted the host/hostess "Farmers Market Desserts" to those I know love great food, dessert-making, and the freshest possible produce from farmers markets and their own trees, bushes, gardens.Every giftee has been delighted -- most tune everybody out for awhile, unable to put it down!The concept and execution, fabulous photography + loads of interesing information + the author's conversational style make this a real treat.

It's a keeper
I don't know if I've ever had a cookbook before where I wanted to make 100% of the recipes, but this is just such a book.I already love fruit (and desserts) and didn't know I needed a reason to eat more of them, but this book is full of inventive new things to make from fruits, nuts, and even vegetables from the farmers market.The book is beautiful, full of tempting photos, and the recipes are detailed and reliable.There's a lot of interesting text about different produce, where it comes from, how to choose it and use it.The writing is informative and a pleasure to read.I've kept this book on my bedside table and have read all the way through it.

So far I've made the Roasted Peach Melba (twice), the Black and Blue Buckle, the Cherry-Chocolate Chunk Cookies, and the Rhubarb, Blueberry & Cream Parfaits.Next up I want to make the Goat Yogurt Panna Cotta with Balsamic Strawberries, theAprium Almond Tart, and the Strawberry Buckwheat Tea Cake.When the seasons change, I am looking forward to Fresh Fig Bars and Persimmon Swirl Cheesecake in a Gingersnap Crust.There is a chapter that uses vegetables in desserts, such as avocado in a pudding, and a chocolate bundt cake with both shredded beets and zucchini.There's also a great-looking cheese plate with homemade crackers alongside honeycomb from the farmers market -- honeycomb is something I've never purchased (since I wasn't sure what I'd do with it) but now look forward to.There are a ton of appealing recipes in this book, and I am determined to make each and every one of them.

One nice feature is that almost every recipe has an accompanying note entitled "Season To Taste," which lists ingredient substitutes (in case, say, you can't find the plum or apricot called for).This makes every recipe more do-able no matter what your farmers market offers, and increases the number of variations you can make.

I have a lot of baking books and produce-focused cookbooks, and lots of recipes for using fruit, but this book is not a repeat of anything I already have.I'm really glad I bought it.This is a book I'm going to enjoy for a long, long time.

Fresh and delicious!
Jennie Schacht's "Farmers' Market Desserts" is filled with inspiring photographs of fresh fruits and farmers' market treats, as well as the desserts it offers up. It has a chart of the peak US growing season for a wide range of produce from almonds to figs, melons to zucchini. And the recipes come with plenty of suggestions for substituting alternate fruits should the one you want not be in perfect condition on a given week.

Recipes are organized largely by season, and the individual recipes are listed in the table of contents, making them very easy to find. "Blushing Stone Fruits" includes such delights as Roasted Peach Melba, Deep-Dish Sour Cherry Pie, and a lovely Chilled Plum Soup with Sour Cream (Ms. Schacht notes that it's quite good made with peaches too, and oh my is she right). "A Basket of Berries" will lead you to a Goat Yogurt Panna Cotta with Balsamic Strawberries (the panna cotta's super-creamy texture and mildly tangy taste are delightful, and it's incredibly easy to make).

In "The Autumn Harvest" there are plenty of apple, pear, and fig recipes. "Brilliant Winter Citrus" includes a "Tangerine-sicle Ice Cream" that I can't wait to try. There's a chapter that makes use of vegetables and tropical fruits, including a dessert pudding using avocado. The next chapter takes advantage of all the natural sweet things you'll find at the market--honey, maple syrup, and jam (Maple Syrup Coffee Pots de Creme!). Finally, you'll find a chapter of desserts that take advantage of dried fruits, nuts, and herbs.

The book wraps up with a list of sources and resources for unusual ingredients and equipment, some tips on finding your local farmers' markets, and a good index. The book does a great job of laying flat and staying open. The photos are gorgeous and colorful, the pages are glossy and stand up well to use, and the layout of the recipes is clear and easy to read. So far we haven't come across any mistakes in the recipes.

[NOTE: review book (published 2010) provided by Chronicle Books]

An education and a joy to cook from
This book is a delight in every way -- as beautiful to look at as it is rewarding to cook with. Jennie is a warm and wonderful guide through the bounty of the farmer's market. Her recipe ideas are at once comforting and novel. Whether you like the old, traditional stand-bys or prefer a more adventurous approach, you will find much to enjoy in this book. Her peach pie recipe is nothing short of spectacular, deserving of its first-place award. Her cornmeal cake with fresh corn and raspberries is a revelation, and I have gotten many, many compliments from guests whenever I've served it. The chocolate cake that uses grated beets for depth and moisture is delicious. The dark chocolate bark is a wonderful way to use some of the more exotic fruits and nuts I like to try at our market. So far, our favorite version combines dried pluots, mangos, and walnuts, drizzled with white chocolate.

What I like best about these recipes is Jennie's meticulous and thorough approach to writing recipes. If she suggests a certain method or procedure, you don't have to worry about trying it -- it WILL work. This kind of care ensures that both novice and experienced cooks alike will get outstanding results. Which is why I'm looking forward to many, many more of her cookbooks in the future!

Great for average cook and even better for gifts
I've made several of the deserts in this book already and all have turned out to be both different and delicious, not always the case at my house. Some of the ingredients are not readily available in the California desert, but most are and there are ideas on substitutions. It's also beautifully done, with great pictures and interesting asides on ingredients.

Better yet, I've given several for summer birthday presents and everyone is loving the book. And I'm getting the credit. Well done! ... Read more

Product Description
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.

Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.

Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide. ... Read more

Customer Reviews (4)

NO PICTURES
I am very disappointed....I love to cook and I have a lot of different and spetacular cook books. When this book arrived, I opened it and to my surprise it didn't have pictures...just 17 color pictures, some pictures in black and white and a lot of pictures of scales, pans,books etc..all of these pictures in black and white.
I was expecting a pastry book with picturesto see the best way to work.
Now, I have a book I don't need for anything.

Perfect
Thank you for writing this book. I love, love, LOVE it.The recipes turn out perfectly.This book has made me look good on many occasions.

ART OF THE DESSERT
I AM AN AMATEUR BAKER. I HAVE READ AND AN TRIED NUMEROUS DESSERT AND
PASTRY RECIPES FROM MANY FAMOUS PASTRY CHEFS OVER THE YEARS. MS. AMERNICKS BOOK "THE ART OF THE DESSERT" IS BY FAR THE BEST OF THE BEST. THE RECIPES ARE FLAWLESS AND ARE ABSOLUTELY THE BEST I'VE EVER MADE AND TASTED IN ALL MY YEARS OF BAKING. THE RECIPES ARE CONCISE AND EASY TO FOLLOW. THERE IS NO FLIPPING BACK AND FORTH FROM ONE PART OF THE BOOK TO ANOTHER TO FIND SOMETHING THAT WAS MENTIONED BEFORE OR REPEATED. EACH RECIPE IS COMPLETE. MS. AMERNICK HAS OUT DONE HERSELF AND IS TRULY IN A CLASS BY HERSELF. I RECOMMEND THIS BOOK HIGHLY TO ANYONE WHO WANTS TO CREATE THE BEST DESSERTS THEY HAVE EVER TASTED.

wonderful cookbook
I was lucky enough to intern with Ann Amernick for a short time while she was doing final editing on this book, and got to test some of the recipes.They were all fabulous.Ann is a wonderful baker and a true artist.She provides detailed, easy to follow instructions, and shares professional techniques that she has learned over the years.This would be a wonderful addition to anyone's cookbook collection. ... Read more