The New York Times Dessert Cookbook

Edited by Florence Fabricant

St. Martin's Press

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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 too: Pie Crusts, Ganache, Pastry Cream, Meringue, Frostings, Sauces and much much more!
 
Every type of dessert is included here, with full, rich sections on:
 
--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.

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Introduction 
Instinctively, humans enjoy sweets. Our hunter-gatherer ancestors knew that what was sweet on the bush was probably safe to eat. And good to eat, besides.
 
Nothing has changed. The genetic sweet tooth prevails more than ever. A well-balanced meal, one that does not overdo the sweet flavors in the early courses, is rewarded with a dulcet finale.
 
At home all it might take is a cookie, a slice of cake, some fresh berries or a scoop of ice cream. In restaurants far more elaborate creations are paraded out to tempt the customer.

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About the Author

Edited by Florence Fabricant

Florence Fabricant has contributed to The New York Times since 1972 and has written regularly for Times food sections since 1980.  She is the author of six cookbooks, including NEW HOME COOKING, VENETIAN TASTE, THE NEW YORK RESTAURANT COOKBOOK and THE GREAT POTATO BOOK and is the editor of THE NEW YORK TIMES SEAFOOD COOKBOOK.

Florence Fabricant

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The New York Times Dessert Cookbook
Edited by Florence Fabricant

Hardcover

Hardcover
St. Martin's Press
October 2006
Hardcover
ISBN: 9780312340605
ISBN10: 0312340605
7 1/2 x 9 1/8 inches, 576 pages, Includes four 8-page color photo inserts
$29.95
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