The New York Times Dessert Cookbook

Book Overview

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory--so broad and rich, it's sure to 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)...

• Format: Hardcover
• Language: English
• ISBN: 0312340605
• ISBN13: 9780312340605
• Release Date: October 2006
• Publisher: St. Martin's Press
• Length: 576 Pages
• Weight: 2.89 lbs.
• Dimensions: 1.9" x 7.7" x 9.6"

Customer Reviews

Outstanding

This is a great book - lots of new ideas for the experienced cook who's tired of everything in her all-in-one cookbook. I brought it home from the library to see if it was just another gimmicky book, or did it have real content to interest me. I loved it - I'm buying it!

New York Times Dessert Cookbook

Very good recipes, and they all work. Many of them have been previously published in Wedenesday's DINING IN section of the NY Times. Unlikke many other cookbooks this covers a broad spectrum of desserts, for any occasion.