Synopses & Reviews
MORE THAN A COLLECTION of scrumptious recipes, The Weekend Baker also provides professional tips, techniques, and plans of attack for hectic lifestyles. Abigail Johnson Dodge has organized her recipes by the time they like--and she guides the baker through the steps to a mouthwatering success every time. Her key concept is an enticing blend of elements not found in any other single book: great-looking and great-tasting breads, puddings, cookies, cupcakes, cakes, and pies, ranging from fast and simple projects, like the emergency cupcakes that can be mixed up in minutes, to more ambitious undertakings, like a lattice-topped apple pie that can be put together in stages. With 24 pages of color photographs of the finished dishes, The Weekend Baker promises to lure time-pressed bakers into the kitchen.
More than a collection of scrumptious recipes, "The Weekend Baker" also provides professional tips, techniques, and plans of attack for hectic lifestyles.
Want to start baking (again) but can't find the time? makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in under an hour? Turn to Baker's Express and whip up Emergency Chocolate Cupcakes. Like to plan a bit more? Try the Glazed Apricot-Plum Galette in Baking in Stages--there's no pie plate, no crimping, no double crusts. Want a sophisticated dessert for your dinner party? You can make the Lemon Chiffon Pie with Pretzel Crust and store it in the fridge for up to three days.
"This no-time-for-frills cookbook offers low effort/high yield desserts."--
About the Author
Abigail Dodge studied pastry-making at La Varenne in Paris and founded the test kitchen of Fine Cooking magazine, where she is a contributing editor. She lives in Southport, Connecticut, with her family.