New Flavors for Desserts: Classic Recipes Redefined by Williams-Sonoma and Raquel Pelzel

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Notes about Recipes in this book

  • White peach cobbler with crystallized ginger

    • Thredbende on August 24, 2013

      This peach cobbler is really a deep dish pie raised to heaven with crystallized ginger in the top crust and fresh ginger in the filling. I made it with ordinary fresh freestone peaches and found the complexity of flavors fabulous. The recipe calls for dividing the dough circle into 8 wedges for 8 servings. Next time I will divide it into 12 to make smaller portions convenient. The coarse sugar topping really zaps the crunch factor and adds another pleasure to each mouthful. The crust stayed crisp as leftovers the next day, so this keeps a bit without rapid deterioration of quality, although it says serve warm.

  • Passion fruit cupcakes with coconut frosting

    • MmeFleiss on May 29, 2015

      I made this for a birthday party and it was a huge hit.

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  • ISBN 10 0848732553
  • ISBN 13 9780848732554
  • Published Nov 01 2008
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

New Flavors for Desserts features boldly flavored recipes with unexpected flavor combinations. Organized by season, the recipes use familiar cooking methods, but rely on innovative and, sometimes, surprising combinations of ingredients to breathe new life into well-loved sweets and desserts. Lavish, visually arresting photography, and a contemporary format make this a uniquely appealing package.

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