American Desserts: The Greatest Sweets on Earth
Brachman, a co-host of the Food Network's Melting Pot and former pastry chef at Bobby Flay's Mesa Grill and Bolo, offers up a tantalizing concoction of all-American, sure-to-please recipes for anyone with a sweet tooth. He presents modern versions of classic recipes that have fallen out of favor-such as Chess Pie, Shoo-Fly Pie, and an old-time favorite when lemons were out of season, Vinegar Pie ("Do not turn the page," Brachman advises. "If ever there was a pie that is deserving of rediscovery, this scrumptious old-time favorite is it")-redesigned for today's kitchens. There are more contemporary favorites, too: Super Fudge Brownies, Berry Bread Budding, Funnel Cakes and Chewy Chocolate-Oatmeal Cookies with Peanuts. Brachman also includes anecdotes about generations of American immigrants and how these great innovators and first settlers created some of America's favorite desserts in a mere iron pot. Many helpful tips (when making pie crust, use butter for a flavorful dough or lard or vegetable shortening for a flaky crust) are interspersed with the recipes. Wondering about the difference between crisps and crumbles, cobblers, pan dowdys, buckles, slumps and grunts, brown betties, and shortcakes? Here's a chance to find out the details. Lovers of sweet and simple fare and all things American will welcome this cookbook. 16-page photo insert.Copyright 2003 Reed Business Information, Inc.