This book of detailed recipes is full of comforting, mouthwatering desserts that have stood the test of time. Even seasoned bakerswill learn from Sarabeth's wealth of baking wisdom. This baking book stands apart as a uniquely beautiful volume that both inspires and teaches and covers all the essentials for baking unforgettable classic desserts. Introduction Part One The Baker's Pantry (This section covers ingredients and equipment) Part Two: The Recipes Classic Doughs and Batters (including puff pastry and sweet tart dough) Frostings and Sauces (including Butterscotch Sauce and Pastry Cream) Morning Pasties (including Brioche and Croissant) Muffins and More (including Pumpkin and Berry-Orange Muffins) Breads (including Focaccia and Pain de Mie) Everyday Cakes (including Black Beauty Cakes and Ruby Cake) party Cakes (including Mocha Roulade and Fruit Napoleon) Tarts and Pies (including Pleated Apple Streusel Pie and Lemon Cream Tart with Raspberries) The Cookie Jar (including Chocolate Chubbies and Pecan Moons) Spoon Desserts (including Chocolate Pudding and Tiramisu) Frozen Desserts (including Coffee Cloud Ice Cream and Frutti di Bosco Sorbet) Legendary Spreadable Fruits (including Blackberry Jam and Strawberry Peach Preserves) Resources (listing of special ingredient and baking equipment sources)
show more 
show less
Mimi Sheraton is a former New York Times restaurant critic who now free-lances for The New York Times, Travel & Leisure, and other magazines. Her cookbook The Whole World Loves chicken Soup won both the IACP Julia Child Award and the James Beard Award. She lives in New York City.
Quentin Bacon is a New York-based photographer specializing in food, travel, and lifestyle photography.
