Wrap your hands around a cuppa joe, slip a quarter in the jukebox, and dig into a sweet, satisfying slice of Sky-High Lemon Meringue Pie or Chocolate Marble Cheesecake. With "Diner Desserts, " you don't have to hit the highway to indulge in the favorite desserts of America's roadside eateries. From a Really Rich Double-Chocolate Milk Shake to Creamy Tapioca Pudding and Sour Cream Blueberry Crumbcake, author Tish Boyle has assembled much more than a baker's dozen of scrumptious treats. These are the desserts that no one turns down, ever. This book is a warm slice of nostalgic Americana, with wholesome, easy-to-follow recipes enhanced by black and white photographs of classic diners. Perfect for home cooks and diner aficionados alike, "Diner Desserts" is sure to remind you that a slice of homemade pie is always a real good way to start the day.
- Paperback | 176 pages
- 205.2 x 234.4 x 14mm | 752.98g
- 01 Apr 2000
- CHRONICLE BOOKS
- California, United States
This fun collection celebrates exactly the desserts you'd expect from America's diners: Fluffy Chocolate Cream Pie, three-layer High and Mighty White Cake and chewy Old-Time Peanut Butter Cookies. Although Boyle waxes nostalgic about the diners in her life, most of the recipes don't hail from specific eateries so much as they represent a kind of ur-diner cuisine. There are a few exceptions mostly regional treats such as Southern Sweet Potato Spice Pie and New York City's famous Classic Black and White Cookies. The book's design...keeps up the retro style with page numbers in the form of prices and black-and-white photos of typical diners from San Francisco to the diner's birthplace in Worcester, Mass. A chapter on sweets from the soda fountain includes a Really Rich Double Chocolate Milk Shake and a S'more Sundae with marshmallow spread and chocolate sauce, and another on "dunkables" offers Diner-Style Powdered Buttermilk Donuts and Raspberry Twists. There's nothing revolutionary here (the fanciest item is probably a Blueberry-Lemon Cheesecake with a Gingersnap Crust), simply reliable recipes for the desserts Americans still crave with dollop of whipped cream and a strong cup of coffee.
About Tish Boyle
Tish Boyle the food editor of Chocolatier and Pastry Art and Design magazines. A graduate of La Varenne Ecole de Cuisine in Paris, she now lives in New York City. Clark Irey a San Francisco based photographer whose work has been featured in numberous publications, including San Francisco and Outside magazines.