Classic Home Desserts (Hardcover)

A Treasury of Heirloom and Contemporary Recipes

By Richard Sax

Rux Martin/Houghton Mifflin Harcourt, 9780618057085, 648pp.

Publication Date: November 9, 2010

List Price: 35.00*
* Individual store prices may vary.

Description

“More a story of the pleasures of real dessert-making than anything yet written.”—M.F.K. Fisher

For this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world’s most beloved desserts, “the ones made at home by mothers and grandmothers rather than by professional pastry chefs.” Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces—nineteen chapters in all.
 
Sax’s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton’s New Orleans Bread Pudding with Whiskey Sauce • Reuben’s Legendary Apple Pancake • Best-Ever Pumpkin Pie • Schrafft’s Hot Fudge Sauce. Sidebars with every recipe—profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes—show how sweets are indelibly woven into the texture of our lives.



About the Author

Trained as a chef, RICHARD SAX was the founding director of Food & Wine’s test kitchen. He was the author or coauthor of nine major cookbooks, cowrote a popular column for Bon Appétit, and was a regular contributor to many magazines. The recipient of the James Beard Lifetime Achievement Award, Sax died in 1995.



Praise For Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

"Carefully wrought recipes to tempt the baker planning for the holiday." The New York Times

"These cozy sweets are the stuff of dreams and the beginning of family ritual." People Magazine

"It's as if you updated the recipe section from THE JOY OF COOKING." Cooks Illustrated

"A wonderful collection of uncomplicated yet delicious desserts." USA Today