Sweet Stuff by Karen Barker
Karen Barker's American Desserts

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Synopsis

Like many people, I believe that one should always save room for dessert," says Karen Barker. Inspired by this sumptuous collection of more than 160 easy-to-follow dessert recipes, you may decide to skip dinner altogether and head straight for the sweet stuff.

Drawing on years of professional experience as well as memories of cooking and baking from her New York childhood, Barker gives us the benefit of cooking alongside an experienced mentor. Starting with the fundamentals, she offers advice on selecting key ingredients, suggestions for essential kitchen equipment, and even tips on ways to fit dessert-making into the busiest of schedules.

Her recipes begin with pastry doughs, sauces, and special toppings that serve as building blocks for other desserts and provide a foundation for home cooks eager to improve their skills. Chapters on pies, fruit desserts, custards, cakes, ice creams, cookies, and breakfast-like desserts feature familiar favorites with a twist, such as key lime coconut pie with rum cream, deep-dish brown sugar plum cobbler, dark chocolate Peppermint Pattie cake, and cornmeal vanilla bean shortbreads. Sweet Stuff offers something irresistible for everyone.

<!--description for pb cover:<BR>Drawing on years of professional experience as well as memories of cooking and baking from her New York childhood, award-winning pastry chef Karen Barker gives us the benefit of cooking alongside an experienced mentor. Starting with the fundamentals, she offers practical advice on selecting key ingredients, suggestions for essential kitchen equipment, secrets for success, and tips on ways to fit dessert-making into the busiest of schedules. The recipes include familiar favorites with a twist, such as key lime coconut pie with rum cream, deep-dish brown sugar plum cobbler, dark chocolate Peppermint Pattie cake, and cornmeal vanilla bean shortbreads. <BR>-->
 

About Karen Barker

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Ben and Karen Barker met on their first day of class at the Culinary Institute of America and have been cooking together ever since. Karen is the 1999 winner of "Bon Appetit"'s American Food and Entertaining Award for Best Pastry Chef and has been nominated several times for the James Beard Foundation's Best Pastry Chef Award. Before opening Magnolia Grill, the Barkers, who live in Chapel Hill, N.C., were chefs at Restaurant La Residence and the nationally acclaimed Fearrington House.
 
Published April 19, 2004 by The University of North Carolina Press. 384 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Sweet Stuff

Publishers Weekly

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Although the book will satisfy any sweet tooth, lovers of fruit desserts will especially appreciate the abundance of recipes for pies, cobblers, crumbles, crunches, crisps, buckles, grunts, slumps and betties, as well as Barker's tutorial on how to tell the difference between them.

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