Celebrate everyone's favorite course with Dessert, part of the Williams-Sonoma Collection series. The more than 40 recipes—all lusciously photographed—are certain to satisfy many a sweet tooth.
Veteran cookbook author Abigail Johnson Dodge has gathered the best of her recipes in this superb collection of tempting desserts. Trained at La Varenne and a frequent contributor to Fine Cooking magazine, she draws upon her experience as a culinary instructor and pastry chef.
Angel food cake, warm molten chocolate cakes, Grand Marnier soufflé . . . Dodge demonstrates how you can easily prepare these standouts from restaurant menus in your home kitchen. A chapter dedicated to chocolate will delight the chocoholic, while an abundance of fresh fruit desserts brings summer's bounty to the table. Holiday traditions include rich persimmon pudding, old-fashioned pumpkin pie and a bûche de Noël complete with chocolate bark and meringue mushrooms.
Sidebars reveal valuable tricks of the trade, from taming loose crumbs while frosting cakes to folding ingredients to create a tiramisù as smooth as silk or a chocolate mousse as light as air. You'll also learn how to select the ideal ice cream maker for fresh peach ice cream, the right cherry for the sweetest clafoutis and the best type of molasses for warm gingerbread cake.
Full-page color photographs, with each dessert shown in mouth-watering close-up, provide inspiration as well as guidance. Even the sidebars are illustrated with photography that demonstrates the author's helpful hints. A chapter on dessert basics lays the foundation for successful home baking, while the detailed glossary offers valuable information on ingredients and equipment, from baking powder to vanilla extract.
Dedicated to saving the best for last, Dessert is sure to become a favorite in your cookbook collection. Whatever the occasion, you'll find a sweet that will make an irresistible ending to the meal.
Veteran cookbook author Abigail Johnson Dodge has gathered the best of her recipes in this superb collection of tempting desserts. Trained at La Varenne and a frequent contributor to Fine Cooking magazine, she draws upon her experience as a culinary instructor and pastry chef.
Angel food cake, warm molten chocolate cakes, Grand Marnier soufflé . . . Dodge demonstrates how you can easily prepare these standouts from restaurant menus in your home kitchen. A chapter dedicated to chocolate will delight the chocoholic, while an abundance of fresh fruit desserts brings summer's bounty to the table. Holiday traditions include rich persimmon pudding, old-fashioned pumpkin pie and a bûche de Noël complete with chocolate bark and meringue mushrooms.
Sidebars reveal valuable tricks of the trade, from taming loose crumbs while frosting cakes to folding ingredients to create a tiramisù as smooth as silk or a chocolate mousse as light as air. You'll also learn how to select the ideal ice cream maker for fresh peach ice cream, the right cherry for the sweetest clafoutis and the best type of molasses for warm gingerbread cake.
Full-page color photographs, with each dessert shown in mouth-watering close-up, provide inspiration as well as guidance. Even the sidebars are illustrated with photography that demonstrates the author's helpful hints. A chapter on dessert basics lays the foundation for successful home baking, while the detailed glossary offers valuable information on ingredients and equipment, from baking powder to vanilla extract.
Dedicated to saving the best for last, Dessert is sure to become a favorite in your cookbook collection. Whatever the occasion, you'll find a sweet that will make an irresistible ending to the meal.