Diner Desserts

by Tish Boyle

Book Overview

Wrap your hands around a cuppa joe, slip a quarter in the jukebox, and dig into a sweet, satisfying slice of Sky-High Lemon Meringue Pie or Chocolate Marble Cheesecake. With Diner Desserts, you don't... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0811824497
• ISBN13: 9780811824491
• Release Date: March 2000
• Publisher: Chronicle Books
• Length: 176 Pages
• Weight: 1.70 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"

Customer Reviews

Good tasting, good directions

You won't find any revelations here, but this has everything you'd want in a book of fairly basic desserts. No skimping on ingredients, and as long as you know basic baking, you don't need to worry about the results. There wasn't anything I tried that I didn't like. The coconut "dream" pie and coconut cake are particularly good. I also liked the lemon cake and the all-chocolate cake very much. The cheesecakes are a little too dense for my taste, but the lemon cheesecake with blueberry topping has a nice flavor. The instructions are very good, and everything I made came out exactly as described (I'm beginning to think this is a rarity among dessert cookbooks).

Hanging out at the diner...

The recipes in this book-mile-high cakes and drippy cakes and puddings and cookies-take you back to the good old days when we were bad, hanging out at the diner, insulting each other and flirting and watching the muscle cars in the parking lot. The photos are great black and white shots of diners from across the country. The short-order cooks, the counters, the menus, the cakes under glass. The recipes are well written and work (so far!). I haven't got out of the pudding chapter yet (you have to try the Banana Caramel pudding) but I have my eye on the cakes, especially the Chocolate fudge Layer Cake. This is a really unusual book, and even if you have a big cookbook collection, you won't have anything like this.

Top Recipes for all Bakers

As executive pastry chef at the Reno Hilton, I'm always on the lookout for dessert recipes that work great at home and at work. The recipes in Diner Desserts do just that. This cookbook includes the best desserts from every diner you've ever eaten in. At the high end, you get Toasted Almond Crunch cake. At the other end of the scale, the author devotes a whole chapter to puddings. In either case, her detailed and accurate recipes meet the needs of bakers at every level - this is a book that I'll use again and again.

Great recipes that really work

For a diner lover and a baking amateur (me), Diner Desserts has been a big success. I usually get something from a bakery when I have people over. But the last two times, I made desserts from this book (toasted almond cake (unbelievable!) and apple pie with cheddar cheese crust-the best apple pie recipe I've made). My friends were really impressed. The results will remind you of diner desserts, but taste a lot better. I think its because the recipes are so clear. If you're looking for something trendy or fancy, this isn't the right place. In the beginning of the book the author says "Napoleons, profiteroles, and other staples of haute cuisine found on the menus of highbrow restaurants are not diner fare"