Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

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Overview

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

“More a story of the pleasures of real dessert-making than anything yet written.”—M.F.K. Fisher

For this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world’s most beloved desserts, “the ones made at home by mothers and grandmothers rather than by professional pastry chefs.” Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces—nineteen chapters in all.
 

Sax’s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton’s New Orleans Bread Pudding with Whiskey Sauce • Reuben’s Legendary Apple Pancake • Best-Ever Pumpkin Pie • Schrafft’s Hot Fudge Sauce. Sidebars with every recipe—profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes—show how sweets are indelibly woven into the texture of our lives.

Product Details

ISBN-13: 9780618057085
Publisher: Houghton Mifflin Harcourt
Publication date: 11/09/2010
Pages: 648
Product dimensions: 7.70(w) x 10.30(h) x 1.70(d)

About the Author

Trained as a chef, RICHARD SAX was the founding director of Food & Wine’s test kitchen. He was the author or coauthor of nine major cookbooks, cowrote a popular column for Bon Appétit, and was a regular contributor to many magazines. The recipient of the James Beard Lifetime Achievement Award, Sax died in 1995.

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Classic Home Desserts 4 out of 5 based on 0 ratings. 5 reviews.
JoBee93 More than 1 year ago
I've owned this book for many years. Some pages are actually beginning to fall out because it is the book I turn to when I need a "foolproof" dessert recipe. It has never failed me. Simple to difficult, brownies to wine jelly, it's all there and always delicious. The historical notes are fascinating and are fun to talk about when putting dessert on the table. The major coup lay in obtaining some recipes from the long-gone Claremont Diner in New Jersey! Making those dishes made me so nostalgic, particularly that coconut cream pie. The photography is beautiful. I only wish there had been more. It was a real loss to the culinary world when Sax died so prematurely. This is a fine gift for anyone from the novice to the experienced baker.
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