Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

Přední strana obálky
Houghton Mifflin Harcourt, 9. 11. 2010 - Počet stran: 648
“More a story of the pleasures of real dessert-making than anything yet written.”—M.F.K. Fisher

For this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world’s most beloved desserts, “the ones made at home by mothers and grandmothers rather than by professional pastry chefs.” Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces—nineteen chapters in all. Sax’s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton’s New Orleans Bread Pudding with Whiskey Sauce • Reuben’s Legendary Apple Pancake • Best-Ever Pumpkin Pie • Schrafft’s Hot Fudge Sauce. Sidebars with every recipe—profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes—show how sweets are indelibly woven into the texture of our lives.

 

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Sax, a well-known food writer and cookbook author, has compiled an ambitious and impressive collection of homestyle desserts, from cobblers and crisps to creams and fools to layer cakes, fancy cakes ... Přečíst celou recenzi

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1 The Extended Family of Cobblers and Crisps
32
2 Compotes and Baked Fruit
70
3 Creams Fools and Jellies
86
4 Creamy Puddings Custards and Soufflés
120
Photo Insert
128
5 Rice Bread and Noodle Puddings
170
6 Fruit Puddings Sweet Pancakes and Dumplings
212
7 Cookies
242
16 Tarts
528
17 The World of Pastries
558
18 Frozen Desserts
590
19 Dessert Sauces
608
Historical Sources
626
Permissions
631
Acknowledgments
632
Index
634

CakesPlain Fancy and Beyond
294
12 Pie Basics
441
13 Fruit Pies
452
14 Custard Cream and Ice Cream Pies
478
15 Nut Sugar and Mincemeat Pies
514
Back Flap
649
Back Cover
650
Spine
651
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O autorovi (2010)

Trained as a chef, Richard Sax was the founding director of Food & Wine's test kitchen. He was the author or co-author of nine major cookbooks, co-wrote a popular column for Bon Appétit, and was a regular contributor to many magazines. The recipient of the James Beard Lifetime Achievement Award, Sax died in 1995 at age forty-siz.

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