American Desserts: The Greatest Sweets on Earth

Overview

When the urge for something sweet, something fudgy, something meltingly rich or irresistibly decadent hits, nothing satisfies like an American dessert. From chocolaty brownies and chewy cookies to aromatic crumbles and generously frosted cakes, these are the luscious crowd-pleasers that make us groan with satisfaction and sigh with nostalgia.

Now, acclaimed all-American dessert chef and Food Network host Wayne Harley Brachman has assembled the...
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Overview

When the urge for something sweet, something fudgy, something meltingly rich or irresistibly decadent hits, nothing satisfies like an American dessert. From chocolaty brownies and chewy cookies to aromatic crumbles and generously frosted cakes, these are the luscious crowd-pleasers that make us groan with satisfaction and sigh with nostalgia.

Now, acclaimed all-American dessert chef and Food Network host Wayne Harley Brachman has assembled the very best of the best in American Desserts: The Greatest Sweets on Earth. With a gift for clarity that makes the results can't-fail easy, and a talent for jazzing up traditional flavors, Brachman has revitalized our favorite recipes, transforming strawberry shortcake into fresh Peach Shortcake with Wild Berry Whipped Cream, and a simple black bottom pie into the luxurious Black Bottom Banana Cream Pie. His confections are brimming with enticing flavors, remaining true to their American roots: homey, simply presented desserts that are perfect to serve to family and friends alike.

Chapters showcase a wide range of classic desserts, some familiar and others ripe for revival: here are cakes (including Lemon Chiffon and Chocolate Icebox Cake), pies (such as Shoofly, Lemon Meringue and two-crust Classic Apple Pie), cobblers and puddings (like the unforgettable Nectarine-Raspberry Cobbler with Pecan Biscuits) and cookies and bars (with lavish flavors like Oatmeal Cookies with Walnuts and Chocolate Chips and white chocolate Blondies). All-American frozen desserts (such as Vanilla Malt Ice Cream and Cola Sherbet), irresistible fried doughs (including Apple Fritters and Chocolate Glazed Doughnuts) and decadent toppings (likeChocolate Fudge and Brown Sugar Custard Sauce) round out this must-have collection.

Throughout, "Baker's Notebook" sections give every home cook the benefit of Brachman's two decades of experience. Filled with lore, trivia and a fresh new spirit, American Desserts is a delightful celebration of "The Greatest Sweets on Earth."
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Editorial Reviews

Library Journal
Cohost of the Food Network's Melting Pot, Brachman is a New York City pastry chef and author. Though his previous books (especially Retro Desserts) were full of corny puns and jokes, here he takes a rather more serious approach. He presents 150 recipes for favorite all-American desserts, from Pecan Pie to New York Cheesecake to Funnel Cakes; in addition to the classics, he includes rediscovered recipes for sweets that he thinks have been unfairly forgotten, such as Molasses "Cry Baby" Lace Cookies. Baker's tips accompany most recipes, and historical tidbits are scattered throughout the text. For most collections. Fertig, who has written other "all-American" cookbooks, including Prairie Home Cooking, takes a more ambitious approach to the same topic, and her readable text reflects her exhaustive research on the history of our American desserts. She delved into old "receipt books," diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards Brachman includes and lesser-known old-fashioned desserts. There are also many variations on a theme, with nine cheesecake recipes alone, for example. Detailed boxes throughout focus on American ingredients-from cranberries to Jell-O, baking techniques, culinary traditions and history, and more. For all baking collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781400046652
  • Publisher: Crown Publishing Group
  • Publication date: 10/28/2003
  • Pages: 256
  • Product dimensions: 7.70 (w) x 9.54 (h) x 0.90 (d)

Meet the Author

WAYNE HARLEY BRACHMAN is a cohost of Food Network’s Melting Pot and is regularly featured on Sweet Dreams. He has written articles on desserts for Food Arts, Time Out, Chocolatier and Pastry Art & Design and has been frequently featured in periodicals such as Food & Wine, Gourmet and the New York Times. Formerly, he was the pastry chef at New York’s Odeon and Bobby Flay’s Mesa Grill and Bolo restaurants. He lives in New York City with his wife and two daughters.
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