Maida Heatter's Best Dessert Book Ever
“First lady of desserts” Maida Heatter is back, with a sixth, stunning cookbook that is, quite simply, her “best dessert book ever.” Dense and decadent or airy and ethereal, these all-new recipes have a single common denominator: delectability.
Chocoholics will revel in the chocolate cakes and cookies – sixteen recipes each. Heatter’s tube and loaf cakes go Grandma’s one better, as in Black Pepper and Black Fig Ginger Cake or Espresso Date-Nut Loaf. “Light, Lighter, and Lightest Cakes” includes updated, sophisticated versions of good old angelfood and sponge. Pastry lovers will delight in flaky Free-form Apple Tartlets and Joe’s Chocolate Fudge Pie, and yeast specialties like a best-ever Fruit and Nut Brioche Load and Mile-High Cinnamon Bread. For the cookie jar, there are butter cookies, bar cookies, and meringues galore, plus homey favorites like soft and chewy flourless oatmeal cookies and international classics like Italian biscotti and French tulips and tuiles. New takes on comfort foods – three cheesecakes, two bread puddings, and a hot chocolate soufflé – are simple spectacular, while an array of fruit compotes, crumbles, crunches and crisps make a fresh and pretty ending to a brunch, luncheon, or dinner party.
For ice cream fans, there are more than two dozen ice creams, ice milks, ices, and frozen yogurts and mousses, from a white or dark chocolate ice cream studded with raisins to a delicate plum ice. On a less cool note, there are Tiramisu, terrines, and other refrigerator desserts, and to top it all off, a soda-fountain variety of plain and fancy sauces. As always, Heatter’s advice and asides make welcome kitchen company and ensure culinary success each and every time.