Dessert Cookbooks

[swimmer53094]

Does anyone know of any good dessert cookbooks? I love to bake and I would be interested in something that includes recipes from numerous cultures.

[LizzieAnn]

My cousin has a wonderful book that I've placed on my own wish list, Sweet Sicily.

I have Sweet Serendipity which is a fun book of sweet stuff.

I've also heard that King Arthur Flour Whole Grain Baking is good.

[ziki]

How about:

http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9780060779290&itm=8

http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9780312340605&itm=2

http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9780789310750&itm=10

http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9780684859101&itm=13

[BillP]

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swimmer53094 wrote: Does anyone know of any good dessert cookbooks? I love to bake and I would be interested in something that includes recipes from numerous cultures.

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Hi Swimmer, This is one area I am admittedly deficient in -- baking scares me, too much like science, especially with the dodgy stove in my apartment. But I asked BN.com's cookbook editor and she offered some suggestions. Still trying to dig up a good "desserts from around the world" one...

Dorrie Greenspan just released Baking: From My Home to Yours. Our quote: "You write recipes just the way I do," Julia Child once told her coauthor Dorie Greenspan. Julia is sadly gone, but Greenspan continues to create unforgettable offerings for home cooks. In Baking from My Home to Yours, this Bon Appétit columnist indulges herself (and us) with 300 restaurant-quality recipes in her preferred specialty: home baking. The book also contains a Dessertmaker's Glossary, which includes 100 entries and countless useful professional tips.

And here are a couple standards:

The Cake Bible

Baking Illustrated
-BP

Message Edited by BillP on 04-19-2007 11:05 AM

[Jessica]

Hi Swimmer,

I'm a huge pushover for Italian desserts, and I have this book at home: La Dolce Vita: Sweet Things from the Italian Home Kitchen.

I also just noticed this book, as well: Desserts and Drinks from around the World.

And while we're on the subject, what are some of everyone's favorite desserts? To me, there's nothing better than a rich ricotta cheesecake with fresh fruit on top!

Jessica

[swimmer53094]

Thanks for the great responses I can't wait to try them out!

[ziki]

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swimmer53094 wrote:
Thanks for the great responses I can't wait to try them out!

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yes, please report back to base how it went and what you did

ziki

[kioman]

I just listed this cookbook in my previous post, The Lady & Sons Just Desserts. Paula Dean is great. There are a lot of celebrity chefs out there today, but few of them really produce recipes that work. With baking, it's vital that the recipes are created and tested, ensuring working recipes. So far, everything I've made from this book has been great. Highly recommend.

[kiakar]

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kioman wrote:
I just listed this cookbook in my previous post, The Lady & Sons Just Desserts. Paula Dean is great. There are a lot of celebrity chefs out there today, but few of them really produce recipes that work. With baking, it's vital that the recipes are created and tested, ensuring working recipes. So far, everything I've made from this book has been great. Highly recommend.

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This Lady Paula Dean is some kind of cook, I hear. I am dying to get a cookbook by her. I love Rachel Raye but Paula Dean sounds really really good. And those desserts she makes. Yum!Yum!

[Wildflower]

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kiakar wrote:

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kioman wrote:
I just listed this cookbook in my previous post, The Lady & Sons Just Desserts. Paula Dean is great. There are a lot of celebrity chefs out there today, but few of them really produce recipes that work. With baking, it's vital that the recipes are created and tested, ensuring working recipes. So far, everything I've made from this book has been great. Highly recommend.

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This Lady Paula Dean is some kind of cook, I hear. I am dying to get a cookbook by her. I love Rachel Raye but Paula Dean sounds really really good. And those desserts she makes. Yum!Yum!

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Her recipies are amazing. However, this is because of the use of a ton of butter and cream and other highly delicious but highly unhealthy ingredients. Does anyone know of any really good light dessert cookbook?

[Jessica]

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Wildflower wrote: Does anyone know of any really good light dessert cookbook?

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Hi Wildflower --

Check out Perfect Light Desserts.

Yum!

Jessica

[caroline88]

Jessica,

Of course I am not the least bit curious so I clicked on sample chapter, which listed among the ingredients: alkalized (Dutch-process) cocoa powder

I happen to live in The Netherlands but I don't know if this stuff is the same cocoa powder as is regular in our stores. I often run across this kind of question with foreign cookbooks or recipes on the internet.

Does anyone have tips or tricks to share?

Thanks,
Caroline

[BillP]

Dutch-processed cocoa powder is mellower and blends easier into liquids. It's natural acidity has been neutralized, so it won't react with baking soda the way natural cocoa powder will -- you have to use baking powder instead (unless you've got another acidic ingredient to make up for it). It's more used with European cakes and pastries where flavors are more subtle.

Natural cocoa powder is more bitter but the chocolate flavor is more intense. Generally used for things like brownies and chocolate cookies.

I would imagine you can find both kinds where you are, Caroline, despite the "Dutch" in the name.

-BillP

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caroline88 wrote:
Jessica,

Of course I am not the least bit curious so I clicked on sample chapter, which listed among the ingredients: alkalized (Dutch-process) cocoa powder

I happen to live in The Netherlands but I don't know if this stuff is the same cocoa powder as is regular in our stores.

Thanks,
Caroline

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[caroline88]

Thanks, Bill. You are a Chocolate Genius

Caroline

[Wildflower]

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Jessica wrote:


Hi Wildflower --

Check out Perfect Light Desserts.

Yum!

Jessica

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Thanks Jessica. This looks like a great resource. I can't wait to try some of the recipies.

Sue

[kiakar]

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BillP wrote:
Dutch-processed cocoa powder is mellower and blends easier into liquids. It's natural acidity has been neutralized, so it won't react with baking soda the way natural cocoa powder will -- you have to use baking powder instead (unless you've got another acidic ingredient to make up for it). It's more used with European cakes and pastries where flavors are more subtle.

Natural cocoa powder is more bitter but the chocolate flavor is more intense. Generally used for things like brownies and chocolate cookies.

I would imagine you can find both kinds where you are, Caroline, despite the "Dutch" in the name.

-BillP

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caroline88 wrote:
Jessica,

Of course I am not the least bit curious so I clicked on sample chapter, which listed among the ingredients: alkalized (Dutch-process) cocoa powder

I happen to live in The Netherlands but I don't know if this stuff is the same cocoa powder as is regular in our stores.

Thanks,
Caroline

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You know, Caroline and Bill, the thing about Chocalate being recently found to be so good for your heart, I bet this kind is way up on the list of Healthy Chocalate.

[dietjessg]

Nick Malgieri and Joan Nathan both have cookbooks which include multi-cultural recipes for baking. Enjoy!