A classic kitchen reference available in softcover for the first time.
Cook’s Illustrated founder and editor Chris Kimball presents the best and easiest way to make more than 300 of America’s favorite desserts. This essential cookbookis now available in an affordable softcover edition. Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients–types of flour, sugar, baking chocolate, and more. He explains basic techniques like beating and folding in egg whites, working with pie dough, and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces, and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can be made at home.