| Crisps, Cobblers, Custards & Creams Contributor(s): Anderson, Jean (Author) |
|
 |
ISBN: 0544230752 ISBN-13: 9780544230750 Publisher: Harvest Publications OUR PRICE: $27.00 Product Type: Hardcover - Other Formats Published: April 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Desserts - Cooking | Specific Ingredients - Dairy - Cooking | Specific Ingredients - Natural Foods |
| Dewey: 641.86 |
| LCCN: 2015019992 |
| Physical Information: 1.1" H x 8.1" W x 9.1" (2.65 lbs) 336 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: More than 150 recipes for crisps, cobblers, custards, and creams by one of America's most respected food writers It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson's latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Cr me, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson's recipes are meticulously tested and offer something for everyone's tastes, any day of the year. |
Contributor Bio(s): Anderson, Jean: - JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance. |