Desserts Illustrated: The Ultimate Guide to All Things Sweet 600+ Recipes by America's Test Kitchen

  • The America's Test Kitchen all-purpose gluten-free flour blend (page 2)

    from Desserts Illustrated: The Ultimate Guide to All Things Sweet 600+ Recipes Desserts Illustrated by America's Test Kitchen

    • Categories: Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; nonfat dry milk powder
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Notes about Recipes in this book

  • Flan

    • kkmatti on February 18, 2024

      This flan looks so impressive when it's unmolded! It has great flavor and texture. I will make this again. Note: This recipe takes 2 days to make.

  • Summer peach cake

    • kkmatti on September 05, 2023

      The almond works well in this recipe, and this is a definite make again. I didn't have peach schnapps on hand so I used dark rum which worked nicely.

  • Portuguese egg tarts

    • kkmatti on July 08, 2023

      Really good. Close to what I’ve had at bakeries. I didn’t like the powdered sugar/cinnamon on top - preferred them without.

  • Churros with Mexican chocolate sauce

    • dbuhler on May 07, 2024

      I have made this recipe a handful of times and it never disappoints! This last time I made it the batter was a bit stiffer than usual, but that may have been because I let the liquid boil a bit longer than needed. To pipe I use Ateco #848 tip and it works great! It helps to get really sturdy piping bags...I like to use a 16" bag so I can put all the batter in the bag and not have to refill.

  • Deep-dish apple pie

    • dbuhler on August 04, 2023

      This has been my go-to apple pie for years! There is a reason that CI, ATK, and CC keep republishing this recipe in all their books...it is just so darn good, and loaded with apples. I made this pie for Thanksgiving (like I do every year!) but this year I decided to try the chevron lattice topping that is in ATK's Perfect Pie book and it was a stunning looking pie, and I almost didn't want to cut into it! The presentation was well worth time and effort!

  • Best lemon bars

    • dbuhler on August 19, 2023

      I love the filling for these bars, however, I am in the minority here because I found the crust to be too crisp for my taste...I prefer a more tender shortbread base. I had a problem with my filling as it was too runny when I spread it on the base (I did accidently add the butter at the wrong time so this may have been why) and had too cook them for 16 min. to get them to set. Next time I will do the steps in the right order, and I may cook the curd to about 170 F to ensure that it is thick enough.

  • Pots de crème

    • dbuhler on May 13, 2024

      These are very rich and fudgy, almost like ganache. This was my first ever pots de creme so I want to try a version that is baked in a water bath to compare the texture to see which I like better. This was very easy to make and the flavor quite depends on the chocolate you choose. We felt like the whipped cream was a must to cut the richness of the chocolate.

  • Chocolate-peanut butter crème brûlée

    • dbuhler on February 15, 2024

      These were delicious! My 7 year old son declared this to be the best dessert he had ever eaten! I halfed the recipe and baked it them in my 6 oz oval fluted ramekins. I did not have time to make the candied peanuts and I wish I had made them because I would have loved some extra crunch. The custard consistency was divine and the recommendation to check 5 minutes early was very helpful. Mine weren't done yet, but that reminder kept me checking regularly so that I caught them right between the target temperatures. I will definitely make this again!

  • Strawberry ripple ice cream

    • dbuhler on June 24, 2024

      This review is only for the strawberry ripple as that is the only part of this recipe I made. It is absolutely delicious and so easy to make! I also love that it doesn't freeze completely solid when rippled into ice cream, it stays nice and creamy. The recipe states to use fresh strawberries but I've made it multiple times using frozen berries and never had any problems. I want to experiment with other fruits that come freeze dried and see if this technique would work with them.

  • Sweet cream ice cream

    • Justagirleatingcake on August 03, 2023

      Nice flavour but very strange texture. We wanted to like it but the gumminess was off-putting.

  • Chiffon cake

    • poggers on August 19, 2024

      May be worth a try since this recipe has two less eggs than the previous iteration, but may still be too sweet.

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  • ISBN 10 195421006X
  • ISBN 13 9781954210066
  • Linked ISBNs
  • Published Oct 11 2022
  • Format Hardcover
  • Page Count 584
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Finesse the final course with confidence using this must-have companion for making dessert magic with 91 types of sweets and 600+ foolproof recipes.

Part cookbook, part handbook, Desserts Illustrated is the last word on the last (but definitely not least) course. In it, America's Test Kitchen far expands on previous explorations of the world of sweets, teaching all types of candies, custards, frozen treats, and fruit desserts in addition to a bounty of baked goods, and upping the ante on flavor. With 600+ recipes, you'll find modern desserts for bakers and nonbakers like Pear Crisp with Miso and Almonds and Ginger-Turmeric Frozen Yogurt living next to the classics like Shortbread and Sour Cream Coffee Cake.

An innovative book structure organizes desserts within a tasty taxonomy: Find 91 types of desserts. Discover what ingredients and mixing methods turn out all your favorite subcategories of sweets like Chewy versus Crispy versus Cakey Drop Cookies. Take a deep dive into desserts you may not know like Pudding Cakes. See how the stages of caramel turn into soft Pralines to crunchy Chocolate-Toffee Bark.

Learning transferable techniques makes you feel like a pastry chef: Once you’ve tempered eggs you can make any custard, pudding, or cream pie. Manipulate brownie batter for chewy, fudgy, or cakey squares—whatever you like.

The only dessert book you'll ever need: This modern classic incorporates in-depth info on techniques new and timeless, lots of stunning dessert photos and informative illustrations, tutorials to make more challenging recipes easy to follow, and new recipes with fantastic flavor.

With this forever dessert companion, you can impress for company—or quickly whip up something to satisfy a Tuesday sweet tooth.

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