• DKennedy on August 11, 2015

  Recommended on Chowhound for guest worthy desserts. A stunner of a book! Includes an expansive soufflé section, p. 112-127. Bought the cookie sheet she recommended and I absolutely love it!

Notes about Recipes in this book

• Meyer lemon curd tart

  • Jane on February 19, 2017

    Nothing about this recipe worked well and I make a lot of tarts so I don't think it was all user error. The pastry was the most successful element though it was much more time consuming - 8 minutes creaming butter and sugar, which was a first for me with pastry - than my regular sweet tart crust (from Dorie Greenspan) and also was impossible to get into the tart pan without tearing. The end result was a very crisp and crumbly pastry. My biggest fail was the curd. Again, a novel way of making curd was to whisk it vigorously while it cooked, rather than stirring. This made for a frothy curd and it was hard to tell when it was cooked enough. Mine possibly wasn't as it separated as it cooled into a frothy top and thin curd bottom and was unusable. I ended up having to remake a regular curd using a Dorie recipe (luckily I had enough Meyer lemons). Finally the Candied Meyer lemon zest was a disaster. The "syrup" completely solidified into sugar crystals on cooling. Not a recipe I'll repeat.

• Vanilla, brown butter, and almond tea cake

  • DKennedy on August 14, 2015

    P. 37, The picture of this on page 163 looks delicious. According to the author, the restaurant serves this an individual round cakes, filled with custard, accompanied by a compote.

• Goat cheesecake enrobed in hazelnut brittle

  • MmeFleiss on September 28, 2016

    A great cheesecake recipe. I've had someone demand a copy of the recipe after one bite.

• Spiced apple and sour cream cake

  • DKennedy on August 14, 2015

    P. 48, this sounds amazing.

• Crispy, chewy chocolate chip cookies

  • DKennedy on August 14, 2015

    P. 57

• Crispy bittersweet chocolate wafers

  • DKennedy on August 15, 2015

    P. 65, Per Kate. these cookies have multiple uses. Layer them between mousse layers, crush them and use them for a cookie crust, etc.

• Crispy malted bitter chocolate meringues

  • DKennedy on August 15, 2015

    Malt balls!

• Vanilla/classic crème caramel

  • DKennedy on August 15, 2015

    Famed Rick Katz's method.

• Banana cream with crunchy toffee

  • DKennedy on August 15, 2015

    P. 91, Variation: Banana cream pie filling.

• Creamy coconut cardamom rice pudding

  • DKennedy on August 15, 2015

    P. 94, this sounds incredible. So does the brûlée variation on the following page.

• Cinnamon caramel mousse

  • thekitchenchronicles on March 10, 2018

    Really unique- both in terms of mousse technique and flavor combo. Caramel + cinnamon tastes a little bit like coconut, and is delicious. The heavy cream + gelatin in the mousse technique makes a much thicker mousse than your standard egg white technique- it would be too rich for a chocolate mousse but it works here.

• Apple cider and caramel ice cream

  • CapeCodCook on November 07, 2015

    Very intense apple-caramel flavor, sweet-tart. Serve with a little sweetened whipped cream to smooth out the flavors.

• Basil ice cream

  • JoanN on September 01, 2016

    Made the Star Anise variation of this recipe and it was outstanding.

• Dark chocolate sorbet

  • nightswimmer on August 21, 2011

    Absolutely delicious. Tastes incredibly rich despite the fact that there's no dairy in the sorbet. I added about 3/4 tsp chipotle chile powder and 1/4 tsp cayenne to make a chile-chocolate sorbet (which I served paired with cinnamon ice cream). It is quite hard to scoop right out of the freezer, and needs some time in the fridge or on the counter to soften before serving.

• Bartlett pears poached in muscat wine

  • DKennedy on August 15, 2015

    P. 166, Two of my favorite ingredients used together here. Must make this one soon.

• Honey-glazed roasted pears

  • DKennedy on August 15, 2015

    P.176, Kate makes these for Rosh Hashanah.

• Stuffed roasted fall apples

  • DKennedy on August 15, 2015

    P. 182, This would make a show stopper dessert for the High Holidays!

• New York Times

  Zuckerman proves a remarkably patient and thoughtful mentor when it comes to shepherding us perennial amateurs through processes that to her are surely second nature.

  Full review