The Dessert Bible: The Best of American Home Cooking by Christopher Kimball

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Notes about this book

  • koulaskids on March 16, 2010

    This book is combined with The Cook's Bible in one book called: The Classic Cookbook.

Notes about Recipes in this book

  • Master recipe for fruit buckle

    • hshubin on September 04, 2014

      My standard summer fruit recipe. Peaches, blueberries. Try it with prune plums.

  • Lemon meringue pie

    • brownjalla on December 17, 2011

      This recipe took a lot of work but it was worth it in the end. The Lemon filling was amazing - perfect taste.

  • Meringue cookies

    • trudys_person on July 07, 2019

      Basic meringue recipe with the excellent testing and detailed instructions expected from Cook's. Lower sugar content than most meringue recipes.

  • Blueberry fruit cobbler

    • trudys_person on August 15, 2017

      Used light cream (Creamo) instead of milk, and a little extra to make it a drop biscuit. Added 1/2 tsp cardamom. Nice light texture. Excellent!

  • Lemon butter cookies

    • hillsboroks on December 30, 2019

      I received more compliments on these cookies than any others I made this past holiday season. The lemon oil really amped up the lemon flavor and people really liked it. The cookie itself is light, crispy and easy to make.

  • Moist, light brownies

    • hillsboroks on June 24, 2021

      These brownies had a nice flavor but ended up way too crumbly and cake like for me. I followed the recipe to a T and even used my instant thermometer to make sure my butter was at the right temperature but they didn't come out as expected.

  • The best chocolate chip cookie

    • emiliang on September 02, 2013

      Don't know if I would go so far as to call this "the best", but it was definitely very good. Very easy to make with a KitchenAid -- no need to wait for the butter to soften. Baked on a cast iron sheet, the cookies took 3-4 extra minutes to be ready.

  • Sweet potato pie

    • zengal on May 10, 2015

      This sweet potato pie recipe is the best recipe for pie of any kind I've ever baked. The combination of bourbon, molasses, and spices is a delicious combo and accentuates the sweet potato. I make this pie every Christmas and Thanksgiving.

  • Buttermilk cake

    • Cookie24 on January 13, 2018

      The buttermilk in this cake really shines through. The cake itself is lightly sweet with a tang from the buttermilk. Baked in a bundt pan, dusted baked cake with powder sugar, serviced with berries and whipped cream as a dessert. Next morning had a plain slice with coffee. Not the most lovely cake, but certainly a plain Jane that can be dressed up or down. Next time I'll probably add lemon zest and lemon oil to give it some zing.

  • Royal icing

    • afrypetit on January 19, 2019

      This is horrible and I will not make again. To be fair he does warn against it in the book.

  • Master recipe for sugar cookies

    • afrypetit on January 19, 2019

      This is fine, I am going to keep looking for a better sugar cookie recipe.

  • Pastry cream

    • ashallen on September 21, 2019

      There are many basic pastry cream recipes out there - I like this particular one for sandwiching between cake layers because it's on the thicker side, particularly once chilled. It also has a very good, bright flavor. Texture is slightly mealy, probably because it's thickened with flour, and for that reason isn't my favorite for applications in which the pastry cream is front and center.

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  • ISBN 10 0316339199
  • ISBN 13 9780316339193
  • Published May 05 2015
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Little Brown and Company
  • Imprint Little Brown and Company

Publishers Text

Master chef and Cook's Illustrated founder and editor Chris Kimball presents the best and easiest way to make more than 300 of America's favorite desserts. The Dessert Bible is the definitive dessert cookbook for the American home cook. Chris Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate, and more. He explains basic techniques like beating and folding in egg whites, working with pie dough and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can be made at home.

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