Desserts 4 Today
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Desserts 4 Today : Flavorful Desserts with Just Four Ingredients

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Description

This title presents simple and sophisticated desserts that every home cook can make using 4 ingredients. Thanks to baking expert Abigail Johnson Dodge, readers can whip up a delicious dessert with just 4. Each of the 125 flavourful recipes uses larder ingredients, is ready from start to finish in about 30 minutes and provides flavour variations sure to please any palette and any craving. "Desserts 4 Today" enables cooks of all skill levels to effortlessly create delicious desserts.

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Product details

  • Paperback | 192 pages
  • 200.66 x 200.66 x 12.7mm | 498.95g
  • Taunton Press Inc
  • Connecticut, United States
  • English
  • full colour throughout, 40 photographs
  • 1600852947
  • 9781600852947
  • 680,421

Review quote

"It s hard not to love Dodge s concept. Everyone is looking to simplify and having four fresh ingredients makes all the beautiful desserts in her book seem approachable. Of course, no chef as talented as Dodge (she previously wrote The Weekend Baker ) can stop with just four of anything. So each recipe includes Switch-Ins, which suggest different flavor pairings. These also include swap-out ingredients in case you don t have, or don t care for, something in the recipe. She also suggests ways to Gussy It Up. This is a great book for someone who wants to learn to bake. "--"The Providence Journal" "First, let's just make this clear: Desserts 4 Today is not the latest Hip Hop group. It's an ingenious new cookbook by former pastry chef and culinary veteran Abigail Johnson Dodge. The book is divided into 5 easy chapters: Cookies, Creamy Desserts, Frozen Desserts, Fruit Desserts, and Pastries (a number"

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About Abigail Johnson Dodge

A former pastry chef, Abby Dodge is a widely respected baking expert as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of seven cookbooks. Her recipes and articles have appeared in more than three dozen cookbooks, publications and websites. A contributing editor to Fine Cooking magazine, she's a regular guest on TV and radio and teaches cooking around the America.

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