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3 Remote Warehouse Cooking and Food- Desserts
8 Remote Warehouse Cooking and Food- Desserts

The New York Times Dessert Cookbook

by

The New York Times Dessert Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

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 Goats 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.

Review:

"New York Times readers who find themselves clipping from the paper's well-respected Dining pages will appreciate this comprehensive collection. Divided into straightforward chapters including Cakes; Pies and Tarts; Fruit Desserts; and Candies, this tome includes over 400 recipes. After an authoritative introduction, readers can dive straight into tempting recipes penned by noteworthy chefs, including Nigella Lawson (Strawberry Pavola) and Charlie Trotter (Brioche Tarts with Blue Cheese, Walnuts and Quince). The editor's own enticing recipes, like Blueberry-Ginger Gratin and Maple Caramel Custard, are mixed in among those gathered from top-notch restaurants including Cornmeal Biscotti from the Gramercy Tavern and Toasted-Almond Pound Cake from the Gotham Bar and Grill. The Menu Suggestions section at the end of the book seems unnecessary and odd (why Cornmeal Biscotti for Superbowl Sunday and not the Chocolate Cheesecake suggested for Father's Day?), but the Sources for Ingredients and Equipment is useful for bakers throughout the country (all include Web addresses). The Basics chapter, which includes 'building blocks' for desserts, comprises easy-to-follow directions for essentials such as Flaky Pastry Dough, Chocolate Frosting and Pie Shells. Boxed essays by Times writer Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

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!
 

Synopsis:

Featuring 400 fabulous dessert recipes, this comprehensive cookbook is drawn from the pages of "The New York Times." Four 8-page full-color photo inserts. Size C

About the Author

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.

Product Details

ISBN:
9780312340605
Author:
Fabricant, Florence
Publisher:
St. Martin's Press
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
Cooking and Food-Desserts
Edition Description:
Trade Cloth
Publication Date:
20061031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Includes four 8-page color photo inserts
Pages:
576
Dimensions:
9.47 x 7.77 x 1.97 in

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Related Subjects

» Cooking and Food » Desserts and Candy » General

The New York Times Dessert Cookbook New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 576 pages St. Martin's Press - English 9780312340605 Reviews:
"Publishers Weekly Review" by , "New York Times readers who find themselves clipping from the paper's well-respected Dining pages will appreciate this comprehensive collection. Divided into straightforward chapters including Cakes; Pies and Tarts; Fruit Desserts; and Candies, this tome includes over 400 recipes. After an authoritative introduction, readers can dive straight into tempting recipes penned by noteworthy chefs, including Nigella Lawson (Strawberry Pavola) and Charlie Trotter (Brioche Tarts with Blue Cheese, Walnuts and Quince). The editor's own enticing recipes, like Blueberry-Ginger Gratin and Maple Caramel Custard, are mixed in among those gathered from top-notch restaurants including Cornmeal Biscotti from the Gramercy Tavern and Toasted-Almond Pound Cake from the Gotham Bar and Grill. The Menu Suggestions section at the end of the book seems unnecessary and odd (why Cornmeal Biscotti for Superbowl Sunday and not the Chocolate Cheesecake suggested for Father's Day?), but the Sources for Ingredients and Equipment is useful for bakers throughout the country (all include Web addresses). The Basics chapter, which includes 'building blocks' for desserts, comprises easy-to-follow directions for essentials such as Flaky Pastry Dough, Chocolate Frosting and Pie Shells. Boxed essays by Times writer Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
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!
 
"Synopsis" by , Featuring 400 fabulous dessert recipes, this comprehensive cookbook is drawn from the pages of "The New York Times." Four 8-page full-color photo inserts. Size C

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