Have you ever wondered why pie dough falls apart when rolled, which standing mixer is the best for the money, or why cakes sometimes sink in the middle? In The Dessert Bible,
you will find answers to these questions and hundreds more just like them.
Christopher Kimball, Cook's Illustrated founder and editor has spent years testing and retesting hundreds of dessert recipes to find out what makes them work, what makes them fail, and how to make them as foolproof as possible. Can a 9-inch cake pan be substituted for an 8-inch pan? Which is the best thickener for fruit pie—tapioca, cornstarch or flour? Does the method of measuring flour make any difference? (Sift and measure versus measure and sift.) What are the secrets of beating egg whites for maximum lift in the oven and best texture?
Created with the home cook in mind, The Dessert Bible presents the best—and most reliable—ways to make more than 300 of America's favorite desserts. You will find easy to follow, almost foolproof recipes for Crhme Caramel, Coconut Layer Cake, Old-fashioned Shortcake, Double Chocolate Cookies, and Chilled Lemon Soufflé. And there's more: a "Tips, Techniques, and Shortcuts" section reveals the best way to whip cream, grease baking pans, and melt chocolate. An extensive "Kitchen Equipment Buyer's Guide" rates food processors, baking pans, hand-held mixers and other equipment, naming names and offering retail prices. A chapter on ingredients provides the results of blind tastings which offer advice on which extracts, baking chocolates, flour, chocolate chips, and cocoa are best. Over 150 line drawings illustrate many procedures step-by-step, and each recipe is accompanied by a "What Can Go Wrong?" section which targets the specific problems home cooks are most likely to encounter.
The Dessert Bible goes beyond a collection of recipes to include an in-depth investigation of how and why they work so you will become a better cook whether you are a novice or a skilled kitchen veteran. Recipes include Coconut Macaroon Brownies, Double-Ginger Gingerbread, Roasted Apple Bread Pudding, and Burnt Sugar Ice Cream. Learn to make brownies and blondies, quick and easy soufflés, dessert jellies, crisps and cobblers, tarts and pies, cakes and torts, and much more. Recipes like Foolproof Crhme Brulee (no broiling required!) are ideal for less experienced cooks. Follow Kimball's Master Recipe for Yellow Cake or try one of six variations. Also included is a section on restaurant-style desserts from around the country that can be made at home, like Individual Fallen Chocolate Cakes and Lemon Curd Cheesecake. And, at last, The Dessert Bible promises success in creating the most common but also the most elusive of American desserts—the perfect homemade pie, with a foolproof homemade crust. Kimball shows you how, step by step. Recipes from the book:
Double Chocolate Cookies
Souffléed Lemon Custard
All-Season Apple Pie
Crisp, Chewy Almond Macaroons
For more recipes, please visit ThoughtsForFood
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