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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes [Hardcover]

Richard Sax (Author)
3.8 out of 5 stars  See all reviews (14 customer reviews)

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Book Description

Publication Date: Oct 12 2010
“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.

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From Amazon

Food writer Richard Sax compiles a massive selection of over 300 classic dessert recipes. Cobblers, fools, creams, pastries and cakes of every variety, including cheesecakes, are described--delights to tempt the most replete of dinner guests at the end of a meal. The recipes are drawn from old cookbooks, family collections and Sax's own repertoire of classics, giving the book the feel of an old-fashioned heirloom handed down from some perfect past; Sax includes some fascinating culinary history. Thankfully, a few allowances are made for modern taste, including reduced fat and calorie content in many of the recipes. 1995 Winner of the Julia Child Cookbook Award in the Bread, Baking and Sweets Category. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

More than a decade in the making, according to Sax (Old-Fashioned Desserts), this vast and user-friendly international compendium of desserts will seem congenial territory to the many home cooks whose culinary passion has always been that final course. Sax eschews such special-occasion masterpieces as wedding cakes and complicated pastries, to survey four broad types of desserts: warm fruit desserts and smooth, thickened dishes, like mousses and fools; custards and starch-thickened puddings; baked goods (about half the book), from cookies to cakes, pies and tarts; and frozen desserts and sauces. Beginning with thorough coverage of cookware and ingredients, including sources, tips on techniques and a table of equivalents, Sax plunges right into the fruit recipes. They, like all others, come with a bit of history, suggestions about variations and substitutions and sidebars of chatty quotes from noted chefs, excerpts from fiction and historical documents or reproductions of early recipes. Sax offers a highly usable collection sure to brighten the task of family cooks and bring smiles to those who sit at their tables. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Customer Reviews

Most helpful customer reviews
5.0 out of 5 stars The basic dessert cookbook no kitchen should be without May 3 2004
By H. Grove
Format:Hardcover
"Classic Home Desserts" has a lot of style and character. You'll find historical details on many of the recipes, quotes from interesting people, and useful tips and hints. I particularly love the "Equivalent Pan Sizes" chart. Richard Sax goes into a fair amount of detail about what, for example, a cobbler really is, and how it differs from crisps, brown Bettys, crumbles, pandowdies, and shortcakes.

This book is heavy on the fruit; you'll find a recipe for whatever is in season. There are cobblers, crisps, compotes, baked fruit, fools, jellies, fruitcakes, pies, tarts, etc. If it's the dead of winter and you just can't find good fruit, you'll still find plenty to work with. There are puddings, custards, souffles, dumplings, cookies, cakes, coffee cakes, cheesecakes, custard pies, pastries, and so on. And these recipes are good. I really mean *good.* Here I see the huge star we put next to the Mixed Fruit Cobbler. Turn the page and you'll see a gorgeous picture of Panna Cotta and Poached Pears in Merlot Syrup. Yet another large ball-point pen star graces the New Hampshire "Plate Cake."

You'll find new and old recipes here. Recipes by people you've never heard of as well as big-name chefs (on p. 163 you'll find Jasper White's Maple Sugar Creme Caramel). My favorite cookies are M.F.K. Fisher's Ginger Hottendots. Trust me--no one can eat just five, and they travel well in the mail at holiday-time.

With this much variety you won't like everything you find. But this book is well worth what you pay for it for the sheer volume of recipes, the quality, and the ease of production. I predict you'll find, as we did, that this book becomes a staple in your kitchen.

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5.0 out of 5 stars One of only a few cookbooks that I could not live without April 25 2004
By Paperback Junkie
Format:Hardcover
One of only a few cookbooks that I use over and over again due to the sheer number of useable recipes. When you are looking for recipes for crisps, or rice puddings, or other casual desserts, you will turn to this cookbook. This cookbook is the one that I have given to my sisters and I was thrilled when it was finally reprinted.
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4.0 out of 5 stars Unbeatable Jan 6 2004
By A Customer
Format:Hardcover
I bought my copy of this cookbook as an engagement gift for a friend who subsequently broke things off with her cad of a fiance. She insisted that I take the gift back. I have been thanking her ever since! She's happily married to someone else now, and I am still baking from this book. I suggest that the detractors of this book try the Great St. Louis Ring Cake recipe--it's a party stopper. Carbs be damned!
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Most recent customer reviews
2.0 out of 5 stars Not Exactly A Classic
This book starts out with much promise. The author has been the director of a test kitchen. The dust jacket has a number of glowing reviews by respected authors of baking... Read more
Published on Jun 27 2003 by jerry i h
3.0 out of 5 stars Disappointed but ready to keep trying.
None of the recipes I've tried in the book are worth repeating. The 'Custardy Prune Pudding' was hard and rubbery. Read more
Published on Oct 8 2002
5.0 out of 5 stars Desserts that always work
This is a great cookbook especially if you like rice puddings, bread puddings, cobblers and cookies. Good clear instructions. Read more
Published on April 19 2002
3.0 out of 5 stars Disappointed
I bought this book because of its awards and rave reviews. I also bought it to prepare for an annual informal pie contest held by friends. Read more
Published on Nov 29 2001
5.0 out of 5 stars Some wonderful versions of recipes that you thought you knew
I want to go on record that Sax's apple pancake is so good it is worth the price of the book. He has many interesting recipes that you may have seen elsewhere, but his are better,... Read more
Published on Nov 25 2001 by Barbara A. McCray
5.0 out of 5 stars Great dessert recipes and fun to read!
The focus of this book is classic American home desserts. You won't find those fancy desserts that look elegant but are completely tasteless in this book. Read more
Published on Jan 28 2001 by mirope
5.0 out of 5 stars The Best Part of the Meal...Dessert
I really like desserts, and since I like desserts so much I'm fussy and don't want to waste the effort making them and the calories eating them if they aren't good. Read more
Published on Nov 14 2000 by Allie Kat
1.0 out of 5 stars Not worth the ingredients or effort!
I took this book out from the library because of the reviews given. I made the 1-2-3-4 cake to use up some buttermilk I had. Read more
Published on July 23 2000
1.0 out of 5 stars Not worth the ingredients or effort!
I took this book out from the library because of the reviews given. I made the 1-2-3-4 cake to use up some buttermilk I had. Read more
Published on July 23 2000
4.0 out of 5 stars A Fascinating Volumn
Great book, wonderful notes, beautiful photo, terrific backround and general instructions, sensible guidelines. Read more
Published on July 18 2000 by R. G. Rosa
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