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Sweet Stuff: Karen Barker's American Dessertsby Karen Barker
Synopses & Reviews
"Karen Barker believes one should always save room for dessert. And this . . . chef gives us plenty of reasons to share her belief, whether we're dining in her restaurant or perusing her delectable recipes. . . .With Karen's careful advice on ingredients and technique, it's easy to tackle any of Sweet Stuff's 160-plus recipes."
— Chapel Hill Magazine "Karen Barker has assembled an amazing array of delectable desserts."
— KLIATT Unpretentious, deceptively simple-sounding, unfailingly delectable desserts.
—New York Times Try Barker's chocolate shortcake. . . . Oh, man, it's good.
—Candy Sagan, Washington Post Clear and concise recipes that are also mouthwateringly tempting.
—Cookbook Digest The book will satisfy any sweet tooth.
Award-winning pastry chef Karen Barker draws on memories of her New York childhood and years of professional baking experience to present a collection of more than 160 recipes for classic American desserts for the home cook, from fruit pies and fritters to cookies and ice creams.
Award-winning pastry chef Karen Barker draws on memories of her Brooklyn, New York childhood and years of professional baking experience to present a collection of more than 160 recipes for classic American desserts for the home cook, from fruit pies and fritters to cookies and ice creams. Includes Barkers signature (and favorite) recipes: My Cousin Steves Cheesecake, Cocoa Fudge Sauce, Blueberry-Blackberry Pie, Cornmeal Vanilla Bean Shortbreads, Blackout Cake, Key Lime Coconut Pie with Rum Cream, and Chocolate Chestnut Roll. Color photos.
About the Author
Karen Barker is the 2003 winner of the Best Pastry Chef Award from the James Beard Foundation and 1999 winner of Bon ApŽtit's American Food and Entertaining Award for Best Pastry Chef. She and husband Ben Barker own and operate Magnolia Grill in Durham, North Carolina, and are coauthors of Not Afraid of Flavor: Recipes from Magnolia Grill.
Table of Contents
Before Getting Started
The Basics: A Baker's Building Blocks
A Pie Primer
Custards and Puddings: Low and Slow Is the Way to Go
Let Them Eat Cake!
We All Scream for Ice Cream (and Other Frozen Desserts)
The Joy of Cookies
Pancakes, Waffles, Fritters, and Other Breakfast-Like Desserts
Appendix 1. Equivalent Pan Sizes
Appendix 2. Metric and Imperial Conversions
A Baker's Bookshelf
What Our Readers Are Saying
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