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Crisps, Cobblers, Custards & Creams
     

Crisps, Cobblers, Custards & Creams

by Jean Anderson
 

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More than 150 recipes for crisps, cobblers, custards, and creams by one of America’s most respected food writers

It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson’s latest,

Overview


More than 150 recipes for crisps, cobblers, custards, and creams by one of America’s most respected food writers

It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson’s latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Crème, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson’s recipes are meticulously tested and offer something for everyone’s tastes, any day of the year.

Editorial Reviews

Publishers Weekly
03/21/2016
Anderson (From a Southern Oven) here covers the world of desserts beyond cookies, cakes, and candy. After reading the “Pudding Primer” and information on equipment and tools, readers are well prepared to delve into recipes, including the tried-and-true cherry cobbler, chocolate mousse, rice pudding, classic baked custard, and chocolate bread pudding. Regional and international flavors shine in the capirotada, a bread pudding from New Mexico made with white bread, raisins, and cheese, and the pudim molotov, a Portuguese meringue baked in a cake pan. The author delves into the history of sweets with the “Tipsy Parson,” an 18th-century dessert made with wine-soaked bread, and includes some savory selections, such as a green tomato and corn bread crisp. A call to friends for recipes yields gems such as “Bill Smith’s Butterscotch Pudding.” A final chapter titled “Sauces & Toppings” provides a gluten-free streusel topping, among many others. This is a delightful and well written title from a veteran author. (Apr.)
From the Publisher

"Regional and international flavors shine... The author delves into the history of sweets...and includes some savory selections. A delightful and well-written title from a veteran author." --Publishers Weekly

“Treat yourself to something wonderful: Easy-to-make desserts for any time of year—comforting classics with modern twists from a master of American cooking.”—Barbara Fairchild, former Editor-in-Chief, Bon Appétit
 
“After reading Ms. Anderson’s book, I’m stuck in a day dream where I’m on a weekend getaway to a cabin in the woods with a well-appointed kitchen. There, I sleep late and wake up only to cook through all her creams and cobblers while listening to podcasts and drinking hot chocolate.”—Vivian Howard, host, award-winning PBS television series A Chef’s Life
 
“Jean Anderson strikes again! Crisps, Cobblers, Custards & Creams is a masterful compendium of treasured comfort desserts. The recipes are straightforward, reliable, and utterly delicious. . . . Anyone can make them, and everyone will love them.”—Karen Barker, James Beard Best Pastry Chef in America Award winner
 
“Jean Anderson has delved into every possible iteration of heavenly sweets in Crisps, Cobblers, Custards & Creams.  There are, of course, her beloved Southern recipes but so much more—a world tour of luscious desserts from France, Portugal, and even India. And you can trust that every recipe is going to turn out perfectly because, quite simply, Jean Anderson has done it again—a book of perfect recipes.”—Nick Malgieri, Author of Bake! and Pastry 
Library Journal
02/15/2016
In her latest cookbook, James Beard Award-winning author Anderson (A Love Affair with Southern Cooking) turns her attention to unsung and lesser-known delights of the dessert repertoire. She includes the titular crisps and cobblers, but these are outnumbered by creamy-textured desserts such as puddings (baked, steamed, and simmered), custards, creams, and trifles. Readers who love spoonable sweets will enjoy Anderson's updated recipes, which range from British, Portuguese, and Italian favorites (sticky toffee puddings, river of gold flan, zuppa Inglese) to traditional American classics (Indian pudding). Anderson supplements these with recipes for sauces and toppings, such as hard sauce, mock Devonshire cream, butter-crumb streusel, and gluten-free granola topping. VERDICT An excellent and thorough treatment of pudding-like desserts, this cookbook will pair well with titles such as Clio Goodman's Puddin'.

Product Details

ISBN-13:
9780544230750
Publisher:
Houghton Mifflin Harcourt
Publication date:
04/12/2016
Pages:
336
Sales rank:
439,390
Product dimensions:
8.10(w) x 9.00(h) x 1.10(d)

Related Subjects

Meet the Author


JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance. 

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