Synopses & Reviews
and#8220;More a story of the pleasures of real dessert-making than anything yet written.and#8221;and#8212;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 worldand#8217;s most beloved desserts, and#8220;the ones made at home by mothers and grandmothers rather than by professional pastry chefs.and#8221; Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and souffland#233;s, pies and pastries, ice creams and saucesand#8212;nineteen chapters in all. and#160; Saxand#8217;s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle and#8226; Chocolate Cloud Cake and#8226; Bon Tonand#8217;s New Orleans Bread Pudding with Whiskey Sauce and#8226; Reubenand#8217;s Legendary Apple Pancake and#8226; Best-Ever Pumpkin Pie and#8226; Schrafftand#8217;s Hot Fudge Sauce. Sidebars with every recipeand#8212;profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipesand#8212;show how sweets are indelibly woven into the texture of our lives.
"Carefully wrought recipes to tempt the baker planning for the holiday." The New York Times
"These cozy sweets are the stuff of dreams and the beginning of family ritual." People Magazine
"It's as if you updated the recipe section from THE JOY OF COOKING." Cooks Illustrated
"A wonderful collection of uncomplicated yet delicious desserts." USA Today
No fancy concoction by a pastry chef can match the direct appeal of a dessert made by a good home cook, whether a berry cobbler, a lemon meringue pie, a sour-cream cheesecake or a bowl of freshly churned ice cream. For the better part of a decade, Richard Sax has searched out 350 of the most treasured home desserts from around the globe. The result is the most comprehensive collection of its kind yet assembled. 'These are the desserts made at home by mothers and grandmothers rather than by professional pastry chefs, ' Sax writes. 'Those included are only the best in each category-the things you can bring to your table with confidence, knowing they will be eaten to the last crumb.' Every dessert you've ever wanted to make is here: --Fruit cobblers, crisps and compotes --Puddings, creams and souffles --Pies and tarts of every description --Sauces and ice creams --Simple pastries --Plain cakes, fancy cakes and coffee cakes Recipes include: Southern-Style Peach and Raspberry Cobbler, Frozen
For this monumental collection, unmatched in the field of dessert cookbooks, Richard Sax devoted more than a decade to searching out and perfecting 350 of the best and most beloved home desserts. Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and souffland#233;s, pies and pastries, ice creams and sauces. Extensive sidebars - profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes - make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award.
About the Author
Trained as a chef, RICHARD SAX was the founding director of Food and Wine's test kitchen. He was the author or coauthor of nine major cookbooks, cowrote a popular column for Bon Appétit, and was a regular contributor to many magazines. The recipient ofandnbsp;the James Beard Lifetime Achievement Award, Sax died in 1995.