COBBLERS, CRUMBLES & CRISPS
From Publishers Weekly
In this brief but enjoyable volume, Zimmerman (Puddings, Custards and Flans) and Mellody (In the Chips: The Complete Chocolate Chip Cookbook) define and describe early American and British dessert classics, then elevate many to new heights with novel twists and variations. Among the standouts: apple, rhubarb and fennel crisp; "frosty mango fool," a frozen dessert that incorporates creme fraiche; and bourbon pear Betty. To their credit, the authors don't muck up these stalwarts by trying to please weight watchers; the recipes are replete with cream, milk and butter. However, the sheer volume of fresh fruit used tilts the balance toward satisfyingly healthful, if not exactly light fare. Useful cooking tips, advice on preparation methods, and master recipes for crusts, cakes, sauces and toppings round out the book.
5.0 out of 5 stars
Best fruit baking book ever, February 12, 2012
By zenknit (NH) - This review is from: Cobblers, Crumbles, & Crisps and Other Old-Fashioned Fruit Desserts (Hardcover)
Every recipe in this book that I have tried is fantastic. No, they are not lo-cal, but they are creative, rich, flavorful and really impressive when made for others. It is my family's all-time favorite book for dessert recipes. Favorites include Spiced Pear Puff, Maple Cornmeal Blueberry Cobbler and Blueberry Gingerbread Buckle.