The Dessert Bible

The Dessert Bible

by Christopher Kimball
     
 

Master chef & Cook's Illustrated founder & editor Chris Kimball presents the best & easiest way to make more than 300 of America's favorite desserts. The Dessert Bible is the definitive dessert cookbook for the American home cook. Chris Kimball reviews equipment from mixers to rolling pins & discusses which are the best ingredients regarding types of flour, sugar,

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Overview

Master chef & Cook's Illustrated founder & editor Chris Kimball presents the best & easiest way to make more than 300 of America's favorite desserts. The Dessert Bible is the definitive dessert cookbook for the American home cook. Chris Kimball reviews equipment from mixers to rolling pins & discusses which are the best ingredients regarding types of flour, sugar, baking chocolate, & more. He explains basic techniques like beating & folding in egg whites, working with pie dough & folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces & frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can be made at home.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Devil's Food Cake is a classic American dessert that every serious baker should know, but it is also one of the most challenging recipes to authenticate. In his new book, Kimball (The Cook's Bible) thoroughly demystifies this timeless treat and many others, with an occasional history lesson and a food-lover's commitment to quality gastronomy. Those familiar with Cook's Illustrated magazine (of which Kimball is founder, editor and publisher) will recognize his meticulous approach. Test charts neatly display the results of empirical equipment and ingredients tests. Techniques are described in great detail and illustrated masterfully with simple yet precise drawings. The recipes include humble basics like bars and cookies, standards like pies and cakes, and more difficult items such as souffl s, custards and even famous restaurant-style desserts. Kimball begins by defining the essence of a particular dessert, often citing recipes from other well-known baking authorities. He then carefully deconstructs each of the basic elements, explains alterations and still manages to respect different tastes. The final master recipe combines great teaching skill and a fresh, unpretentious style to deliver a truly authentic pleasure. Seasoned bakers will appreciate his zeal to learn "what makes desserts work, what makes them fail, and why." The detailed knowledge base and solid master recipes in this valuable instructional compendium will inspire many. (Oct.) Copyright 2000 Cahners Business Information.
Library Journal
The latest book from Cook's Illustrated founder and publisher Kimball, the follow-up to his Cook's Bible (LJ 10/15/96), offers 300-plus recipes for traditional American desserts such as Peanut Butter Cookies and Boston Cream Pie, along with other classics like Trifle and Cr me Caramel. As in the magazine, Kimball has tested each recipe countless times, playing with proportions of ingredients, oven temperatures, and other variables. Sometimes these seem to be experiments for the sake of experiment (why bother to bake a cake on the bottom of the oven, where it is sure to burn ?). And Kimball is a man of strong individual tastes, prone to pronouncements such as, "Julia Child's recipe [for g noise, on which she is surely an expert] was good, although not sweet enough." However, there is a lot of information here and many good basic recipes, and Kimball, who has a new PBS cooking series this fall, and his magazine have a large audience. For most collections. Copyright 2000 Cahners Business Information.

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Product Details

ISBN-13:
9780316496988
Publisher:
Little, Brown and Company
Publication date:
10/24/2000
Edition description:
1ST
Pages:
416
Sales rank:
1,176,128
Product dimensions:
8.75(w) x 11.50(h) x 1.50(d)

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