JUST DESSERTS

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Formerly food editors of McCall's, these authors have practical and tested experience in the popularity of foods over a wide reach. This comprehensive collection of dessert recipes is gauged to general interest, with extra spice added by inclusion of some gourmet recipes. More than half the book is devoted to cakes and cookies and the selection is extensive. Not only are the recipes clear, the directions exact, but hints are given as to why things are made as they are made. These experts advise no tampering with ingredients, quantities, directions, temperatures and cooking time. Pies and pastries are fairly basic ; varieties as to fillings are left to the individual. (No recipe for mince pie, for instance). The balance of the desserts include frozen desserts, the rich and creamy types, steamed puddings, fruit desserts (cooked ones), and the specialties- frostings, fillings, glazes and sauces. A final chapter gives recipes for candies. 500 ""desserts"" in all, with some old favorites it is fun to rediscover, some variants on standard processes, and no shrift for the lazy approach to mixes as substitutes for doing it yourself.

Pub Date: N/A

ISBN: N/A

Page Count: -

Publisher: Obolensky

Review Posted Online: N/A

Kirkus Reviews Issue: June 15, 1961

Categories: NONFICTION