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.
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about variations and substitutions and sidebars of chatty quotes from noted chefs, excerpts from fiction and historical documents or reproductions of early recipes.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.