A major, comprehensive dessert cookbook with over 400 recipes--from aspics to zabaglione and everything in between--from The New York Times' most seasoned food writer.
Florence Fabricant's The New York Times Dessert Cookbook collects the best recipes that have appeared in various food sections of the paper over the past ten years. Each recipe has been chosen not just to reflect food trends but to cover all the bases, from the simplest and homiest of fruit desserts to dazzling finales from the Chefs column on Wednesdays. Written so any first-time baker can turnout a successful product, but intriguing enough for veteran home cooks, The New York Times Dessert Cookbook will explain the ingredients and equipment that assure first-rate results, and have full, rich recipe sections.
With color illustrations, The New York Times Dessert Cookbook compiles for the at-home cook favorites from Times staffers (such as Marion Burros' plum torte and Craig Claiborne and Pierre Franey's frozen profiteroles au chocolate), name chefs (such as Nigella Lawson, Francois Payard, and Charlie Palmer), and the sweetest offering the editor Fabricant has contributed to the food pages.