The New York Times Dessert Cookbook

by Florence Fabricant (Editor)

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory--so broad and rich, it's sure to become a classic shelf staple. No one has worked at the Times food section longer than Florence Fabricant--she's seen every food trend come and go. The New York Times Dessert Cookbook compiles the best from over two decades of the Times food section and features beloved recipes from staffers (Maria Burro's plum torte) to celebrity chefs (Mario Batali's goat cheese cheesecake) to name brand columnists (Nigella Lawson's apricot crumble). From holiday to everyday this book covers all dessert bases--and every dessert basic Pie Crusts, Ganache, Pastry Cream, Meringue, Frostings, Sauces and much much more! Every type of dessert is included here, with full, rich sections --Cakes, from Vanilla Cake with Roasted Peaches & Blueberries to Intense Chocolate Mousse Cake
--Yeast Cakes & Pastries, from Baha au Rhum to Savarin
--Crisps, Crumbles, Cobblers and Shortcakes, from Plum and Ginger Crumble to Strawberry Sour Cream Shortcake
--Fancy Pastries, from Banana Turnovers to Red Raspberry Napoleons
--Cookies, Biscotti, Brownies & Bars, from the Best Chocolate Chip Cookies to Orange Mocha Brownies
--Souffles & Crepes, from Apple Caramel Calvados Crepes to Prune Clafouti
--Fruit Desserts, from Grappa-Soused Summer Fruit to Strawberries with Pink Peppercorn Sauce
--Custards, Puddings & Mousses, from Baked Butterscotch Pudding to Choco-Hot-Pots
--Frozen Desserts, from Goat's Milk Ice Cream to Chocolate Sorbet
--Basics, from Pie crusts to Puff pastry to Ganaches and Sauces The New York Times Dessert Cookbook also includes complete basic information about the ingredients and equipment the home cook needs to prepare great desserts, with critical evaluations by Times writers, including Amanda Hesser, Julia Moskin, Craig Claiborne and Florence Fabricant. Accessible enough that any first-time baker can turn out a delicious dessert, but intriguing enough that veteran home cooks will find scores of new ideas and recipes, The New York Times Dessert Cookbook will be the sweetest resource on your kitchen shelf.

Genres: Cookbooks, Food

576 pages, Hardcover

First published October 3, 2006

Reviews

[Rebecca · Rating 4 out of 5]

Pictures of recipes? A handful are featured in color inserts.
Commentary on recipes? A bit.
Nutrition facts? No.
Recipe Style? American/European desserts of all kinds.
Any keepers? Yes.

Normally a cookbook that lacks photos of the finished recipes wouldn't get this high a star rating from me. I made an exception here because I really liked the recipes. Ingredient lists are fairly short and recipes rarely exceed 1 page of instructions. I found several to keep for the future.

[Ricky German · Rating 5 out of 5]

I'm not a baker! However, I do love this cookbook. I had a roommate with both an intolerance to gluten and dairy. Right? I actually used this cookbook to make things for him. I like it's simple layout. If I want to know how to make a simple chocolate cake that I can make substitutions with, I know exactly where to go.

[Judithlewis · Rating 4 out of 5]

Recipes look awfully good!