The New York Times Dessert Cookbook by Florence Fabricant

  • Vietnamese coffee tapioca affogato with condensed milk ice cream

    from The New York Times Dessert Cookbook The New York Times Dessert Cookbook by Florence Fabricant

    • Categories: Mousses, trifles, custards & creams; Ice cream & frozen desserts; Dessert; Vietnamese
    • Ingredients: vanilla beans; chicory coffee; milk; condensed milk; heavy cream; egg yolks; pearl tapioca
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Notes about Recipes in this book

  • Strawberry tiramisu

    • twoyolks on May 11, 2021

      This was really good. The strawberry flavor is prominent and a good balance between cooked and fresh. I did, however, change the recipe. I didn't use kirsch. Instead, I pureed strawberries and used the juice in place of the kirsch. I did add about a tablespoon of kirsch to the strawberry juice.

  • Mellow chocolate pudding

    • twoyolks on December 11, 2013

      This recipe didn't work for me. When chilled, the pudding setup too thickly and wasn't pudding like.

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  • ISBN 10 0312340605
  • ISBN 13 9780312340605
  • Published Oct 03 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher St. Martin's Press
  • Imprint St. Martin's Press

Publishers Text

A major, comprehensive dessert cookbook with over 400 recipes--from aspics to zabaglione and everything in between--from The New York Times' most seasoned food writer.

Florence Fabricant's The New York Times Dessert Cookbook collects the best recipes that have appeared in various food sections of the paper over the past ten years. Each recipe has been chosen not just to reflect food trends but to cover all the bases, from the simplest and homiest of fruit desserts to dazzling finales from the Chefs column on Wednesdays. Written so any first-time baker can turnout a successful product, but intriguing enough for veteran home cooks, The New York Times Dessert Cookbook will explain the ingredients and equipment that assure first-rate results, and have full, rich recipe sections.

With color illustrations, The New York Times Dessert Cookbook compiles for the at-home cook favorites from Times staffers (such as Marion Burros' plum torte and Craig Claiborne and Pierre Franey's frozen profiteroles au chocolate), name chefs (such as Nigella Lawson, Francois Payard, and Charlie Palmer), and the sweetest offering the editor Fabricant has contributed to the food pages.

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