The New York Times Dessert Cookbook
New York Timesreaders 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 byTimeswriter Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics.(Nov.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.