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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes, by Richard Sax
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“More a story of the pleasures of real dessert-making than anything yet written.”—M.F.K. Fisher
For this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world’s most beloved desserts, “the ones made at home by mothers and grandmothers rather than by professional pastry chefs.” Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces—nineteen chapters in all. Sax’s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton’s New Orleans Bread Pudding with Whiskey Sauce • Reuben’s Legendary Apple Pancake • Best-Ever Pumpkin Pie • Schrafft’s Hot Fudge Sauce. Sidebars with every recipe—profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes—show how sweets are indelibly woven into the texture of our lives.- Sales Rank: #276498 in eBooks
- Published on: 2010-11-09
- Released on: 2010-11-09
- Format: Kindle eBook
Amazon.com Review
Richard Sax has it right: the most accomplished pastry-chef creations don't provide the direct pleasures of good-old homemade desserts. Sax's Classic Home Desserts, first published in 1994, more than makes the point. A classic itself, the book offers more than 350 clear, accessible recipes for the world's home desserts--everything from cobblers and crisps to puddings, pies, and sauces to ice creams, simple pastries, and cakes of all kinds--while providing tips for success, a truly useful glossary of baking equipment, plus 48 color photos depicting the confections in their simple glory. It's hard to imagine a cook--would-be, amateur, or professional--who wouldn't want this comprehensive collection.
In chapters covering every conceivable homemade dessert type, which, besides those listed above, includes sweet pancakes and dumplings, cookies, creams, fools, jellies, tarts, and more, Sax offers a repertoire that's both old-fashioned, and, where desirable, innovative. (But discreetly so: he likes to add a little fresh ginger to his plum crisp, for example.) The recipe titles tell all: Southern-Style Peach and Raspberry Cobbler, Peanut Butter Pie with Fudge Topping, The World's Best Lemon Tart, Double Chocolate Pudding, and Split-Level Lime Chiffon Pie are representative American offerings. Old World specialties include Sephardic Walnut Cake with Honey-Lemon Syrup, Ricotta Strudel from Trieste, and Custardy Prune Pudding or Far Breton, one of Brittany's best-loved sweets, among others. A full repertoire of cookies, from New Mexican Anise Christmas Cookies to 1950s Pecan Puffs, makes the book a great holiday baking resource. With information on techniques, historical and anecdotal notes, and reprints of old recipes, the book is a trove of good information as well as great dessert-making direction. --Arthur Boehm
From Publishers Weekly
More than a decade in the making, according to Sax (Old-Fashioned Desserts), this vast and user-friendly international compendium of desserts will seem congenial territory to the many home cooks whose culinary passion has always been that final course. Sax eschews such special-occasion masterpieces as wedding cakes and complicated pastries, to survey four broad types of desserts: warm fruit desserts and smooth, thickened dishes, like mousses and fools; custards and starch-thickened puddings; baked goods (about half the book), from cookies to cakes, pies and tarts; and frozen desserts and sauces. Beginning with thorough coverage of cookware and ingredients, including sources, tips on techniques and a table of equivalents, Sax plunges right into the fruit recipes. They, like all others, come with a bit of history, suggestions about variations and substitutions and sidebars of chatty quotes from noted chefs, excerpts from fiction and historical documents or reproductions of early recipes. Sax offers a highly usable collection sure to brighten the task of family cooks and bring smiles to those who sit at their tables. Photos not seen by PW.
Copyright 1994 Reed Business Information, Inc.
From Library Journal
Sax, a well-known food writer and cookbook author, has compiled an ambitious and impressive collection of homestyle desserts, from cobblers and crisps to creams and fools to layer cakes, fancy cakes, and cheesecakes. Many of the recipes come from old cookbooks, some centuries old, and from family collections handed down through generations, while others are Sax's own versions of classics. There are also recipes from pastry chefs who have revived these traditional desserts and from home cooks who have rediscovered them-or have been making them for decades. Most collections of good old-fashioned desserts are on a much smaller scale; with more than 300 recipes, an excellent introductory section, and lots of culinary history and background, Sax's nostalgic compendium is highly recommended. [HomeStyle Bks. main selection.]
Copyright 1994 Reed Business Information, Inc.
Most helpful customer reviews
48 of 49 people found the following review helpful.
Delicious Recipes--A favorite cookbook of mine for 11 years!
By ChristineMM
I received this as a gift in 1994, the year it was first published. Although I have a large cookbook collection now, I use less than ten on a regular basis. Classic Home Desserts is a great cookbook and is my staple for baking desserts, especially for cake recipes.
I feel that healthy eating is best, but desserts do have a special place-mostly reserved for holidays and special occasions in our household. My policy is that if I am going to eat a dessert, I want it to be worth the calories, fat and carbs. There is nothing worse than eating a dessert that is flavorless or just inferior quality-but you won't have that problem with baking from THIS cookbook.
After getting married and then, later, after having children, I began a tradition to bake a birthday cake for my family members from scratch and this cookbook is my recipe source. Each time I serve a dessert from this book I receive numerous compliments. Several people have also suggested that I open a bakery or start a home business baking desserts. This always surprises me as all I did was follow the directions in the recipes in this book-nothing special was done on my part and certainly the recipes are not my original creations. For the cakes, I am always surprised when people are shocked when they find that the cake actually has flavor-because they have grown used to grocery store baked cakes which have almost no flavor!
Our family favorite for yellow cake is the 1-2-3-4 cake, it is very moist and flavorful and always receives rave reviews. I also use the 1-2-3-4 cake recipe, as per the books directions, as the cake portion of the Boston Crème Pie. The Applesauce-Carrot Cake is the absolute best carrot cake I've ever had in my life, and friends and relatives agree. (I amend the recipe by omitting the lemon from the frosting and use vanilla extract instead for a traditional cream cheese frosting that is not lemon flavored). The Chocolate Cloud Cake is to die for, and a must-try for chocoholics (use the best chocolate you can find for the best flavor). The All-American Fudge-Chunk Brownies are delicious and a far cry from supermarket boxed mixes.
I was raised in a home where cakes were baked from boxed mixes from the grocery store. I now know that cakes from scratch with quality ingredients are far superior in taste. Baking cakes from scratch is also not difficult at all and takes just a few minutes more than using a boxed mix (the extra time is the 3-4 minutes it takes to cream the butter and sugar).
A Kitchen Aid stand-up mixer is also a kitchen must-have and makes baking so easy!
Cookbooks that have different recipes than Classic Home Desserts which are also staples for baking in my kitchen are: The King Arthur Flour 200th Anniversary Cookbook for the bread recipes (easy to make with the stand-up mixer) and for Italian cookies and Christmas cookies: Sweet Maria's Italian Cookie Tray: A Cookbook by Maria Bruscino Sanche.
This book would make a wonderful gift!
35 of 35 people found the following review helpful.
The Dessert Lover's Bible
By A Customer
If I had only one book on desserts, this would be it. It is a joy to read, interesting, informative and precise. The recipes are spectacular and quite doable in an ordinary kitchen. The World's Best Lemon Tart is sensational and the best I've had. In fact, everything I've tried is terrific and I'm looking forward to trying more. I wrote this review because I wanted to share something wonderful with as many people as possible. If you're a dessert lover, this book is a must have.
0 of 0 people found the following review helpful.
Yes, It Is a Classic!
By JillieBob
I agree with the title,this is a classic. I purchased this when it was initially published years ago. See that picture on the cover? That is the Chocolate Cloud Cake and worth the price of the book. It is my go to dessert for entertaining, it's easy and best done ahead of time (in fact you must do it ahead.) Guests always love it and want the recipe, so this newly purchased copy and the spring form pan needed to make it was a Christmas gift for one of those guests. She loved them! I can also highly recommend the Current Orange Pound Cake, it's a Christmas staple in our house, we top it with chocolate ganache (that isn't called for in the recipe, but IMHO it's worth it.)
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