A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple.
No one has worked at the Times food section longer than Florence Fabricant--she's seen every food trend come and go. The New York Times Dessert Cookbook compiles the best from over two decades of the Times food section and features beloved recipes from staffers (Maria Burro's plum torte) to celebrity chefs (Mario Batali's goat cheese cheesecake) to name brand columnists (Nigella Lawson's apricot crumble). From holiday to everyday this book covers all dessert bases--and every dessert basic too: Pie Crusts, Ganache, Pastry Cream, Meringue, Frostings, Sauces and much much more!-- amazon.com
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