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The Williams-Sonoma Collection: Dessert [Hardcover]

Our Price $ 14.41  
Retail Value $ 16.95  
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Item Number 150175  
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Item Specifications...

Pages   119
Est. Packaging Dimensions:   Length: 9.42" Width: 8.64" Height: 0.7"
Weight:   1.5 lbs.
Binding  Hardcover
Release Date   Jun 5, 2002
Publisher   Free Press
ISBN  0743226437  
EAN  9780743226431  

Availability  0 units.

Item Description...
There is a sweet and irresistible dessert perfectly suited to every taste and occasion. No chocolate lover can refuse a slice of rich chocolate torte, and a mound of homey blackberry cobbler captures the mood of summer. And what better way to end an elegant dinner party than with a scoop of refreshing mango sorbet or a serving of poached pears drizzled with raspberry sauce?
Williams-Sonoma Collection "Dessert" offers more than 40 recipes, including favorite classics and fresh new ideas. Inside, you'll find simple desserts perfect for a quick afternoon snack as well as seasonal recipes designed for events throughout the year -- from the ideal ending to a July picnic to the last course of a hearty autumn meal. For an impressive presentation, offer your guests a selection of elegant desserts on special occasions. And finally, a chapter devoted entirely to chocolate gives you good reason to indulge in everybody's favorite temptation.
Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient, making "Dessert" much more than just a fine collection of recipes. An informative basics section and extensive glossary fill in all you need to know to create an unforgettable dessert that everyone will enjoy.
Whether it's a plate of warm double chocolate chip cookies, a chilled dish of richly caramelized creme brulee, or a thick wedge of old-fashioned apple pie, no one can resist the sweet allure of a homemade dessert.
Williams-Sonoma Collection "Dessert" offers more than 40 easy-to-follow recipes, including both time-honored classics and irresistible new ideas. In these pages, you'll find delicious desserts, both simple and extraordinary, designed to fit any occasion at any time of year, from an elegant holiday celebration to a quick mid-afternoon treat. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen bookshelf.

Buy The Williams-Sonoma Collection: Dessert by Abigail Johnson Dodge, Chuck Williams, Maren Caruso & Chuck Williams from our Christian Books store - isbn: 9780743226431 & 0743226437

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More About Abigail Johnson Dodge, Chuck Williams, Maren Caruso & Chuck Williams

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ABBY DODGE is a widely respected baker as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of eight cookbooks, including "Desserts 4 Today "and" The Weekend Baker." Her recipes and articles have appeared in dozens of cookbooks, publications, blogs, and Web sites. A contributing editor to "Fine Cooking "magazine, Abby's recipes have also graced the covers of "Bon Appetit "magazine. She's a regular guest on TV and radio and teaches cooking around the country. Dodge lives in Connecticut.

Abigail Johnson Dodge currently resides in the state of Connecticut.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > Desserts   [527  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
3Books > Subjects > Cooking, Food & Wine > Meals > Sweets   [0  similar products]

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Reviews - What do our customers think?
A Must Have Dessert Book for Novice to Experienced Bakers  Jun 7, 2008
When you sensibly order this deal of a book, don't be surprised to find yourself promising to make EVERY SINGLE RECIPE as you flip through. The pictures are delectable, and the recipes easy to follow. They also include sidebars with both general information and that which is specific to the dessert at hand. I also enjoy their suggestions for alternate flavor additions. There are 6 sections of recipes: The Classics, Simple Desserts, Summer Fruit Desserts, Holiday Desserts, Special Occasions, and Chocolate Decadence. There are 7 recipes per section, and the book ends with basic dessert tips, glossary, and index.
Note that they use chocolate rather than cocoa in the chocolate-based desserts. I have a double boiler, but still generally prefer to use a metal bowl sitting atop a saucepan with gently boiling water. The bonus is that you can then use that as the main mixing bowl for zero chocolate loss.
Dessert cookbook  Mar 22, 2008
I really love this book! The pictures are great and the recipes are what I was looking for! I highly recommend it!
Mmm...Mmm...good!  Jan 2, 2008
Excellent book for anyone interested in desserts. I can't cook, but for some reason I can make excellent desserts. The berry fool is very easy to make and you can change it up a bit and put it in individual graham cracker pie plates. This book is loads of fun. Read the whole thing first though.
Love it!!  Jul 21, 2006
I have not even tried a recipe yet but I've read it cover to cover. You can usually tell a good cook book by how well it's written. The authors explain in great detail each recipe which is very easy to follow. To top it off a picture accompanies every dessert so you know exactly what to expect. In the back of the book is a guide for baking novices, like myself, on the importance of preparation before baking and some other tidbits as well.

The same day I received my copy I watched a program that aired on the Food Network: Good Eats w/ Alton Brown. He made Crème Brulee, Pear Coulis', and a Soufflé. His method followed the book to a tee. As you can see I highly recommend this book.
Anyone Can Come Off Like A 5 Star Pastry Chef....  Mar 19, 2006
Most of the recipes in this book are suitable for bakers of any level.

What makes this book a standout, is the fact that even the simplest recipes look expensive and difficult, when complete. For example:

The Poached Pears With Raspberry Coulis, is simple. It looks like a million bucks when properly plated, though.

My boyfriend made the Lemon Curd Squares in the middle of the night. He isn't known for his cooking or baking skills (unless Noodle Roni counts). They came out perfect. From the way he carried on, you would think he solved cold fusion.

If your baking challenged, significant other, reads this book and is motivated to make just one recipe, then your money was well spent.

This book is a must have.

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