Bon Appetit Desserts

Начало книги

What kind of people would take on the crazy challenge of creating three huge—and I do mean huge—cookbooks in the space of about five years?

Well, I guess that would be us.

But, really, the topic at hand is a natural. For more than fifty years, Bon Appétit has been creating the most luscious cakes, cheesecakes, pies, puddings, frozen desserts, candies, and cookies on the planet. Our commitment to dessert recipes is unparalleled in magazine history. The hard part was trimming the list down to “only” 650 recipes … or a few more (we couldn’t help ourselves).

Of course, I turned to senior food editor Sarah Tenaglia and associate food editor Lena Birnbaum for the monumental task of selecting the recipes that would best represent the fantastic scope and delicious diversity of our acclaimed desserts. And that’s just what they did—incorporating everything from a simple, classic vanilla ice cream to a showstopping three-tiered wedding cake. Then they and food department colleagues Janet McCracken and Selma Morrow evaluated every recipe to make sure each was up to date. They retested some (not many needed it) and even created a few brand-new ones just for this book. Then our longtime food editor Kristine Kidd evaluated the recipes and assigned each a “whisk rating” to let you know at a glance the difficulty level of those Old-Fashioned Brownies (one whisk) or the Profiteroles with Caramel Sauce (four whisks).

Читать дальше →