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The University of North Carolina Press
384 pp., 71/4 x 9, 58 color photos, appends., index
Karen Barker's American Desserts
Karen Barker: Winner of the 2003 All-Clad Bakeware Outstanding Pastry Chef Award, James Beard Foundation; Winner of the 1999 Best Pastry Chef Award, Bon Appétit
"Like many people, I believe that one should always save room for dessert," says Karen Barker. Inspired by this sumptuous collection of more than 160 easy-to-follow dessert recipes, you may decide to skip dinner altogether and head straight for the sweet stuff.
Drawing on years of professional experience as well as memories of cooking and baking from her New York childhood, Barker gives us the benefit of cooking alongside an experienced mentor. Starting with the fundamentals, she offers advice on selecting key ingredients, suggestions for essential kitchen equipment, and even tips on ways to fit dessert-making into the busiest of schedules.
Her recipes begin with pastry doughs, sauces, and special toppings that serve as building blocks for other desserts and provide a foundation for home cooks eager to improve their skills. Chapters on pies, fruit desserts, custards, cakes, ice creams, cookies, and breakfast-like desserts feature familiar favorites with a twist, such as key lime coconut pie with rum cream, deep-dish brown sugar plum cobbler, dark chocolate Peppermint Pattie cake, and cornmeal vanilla bean shortbreads. Sweet Stuff offers something irresistible for everyone.
"Karen Barker believes one should always save room for dessert. And this . . . chef gives us plenty of reasons to share her belief, whether we're dining in her restaurant or perusing her delectable recipes. . . .With Karen's careful advice on ingredients and technique, it's easy to tackle any of Sweet Stuff's 160-plus recipes." Featured in Cottage Living, November-December 2004
--Chapel Hill Magazine
"In Sweet Stuff, James Beard Award-winning pastry chef Karen Barker shares the secrets behind her luscious desserts. Like any good teacher, Barker starts with the essentials . . . and works her way up to more elaborate creations."
--Bon Appétit
"Karen Barker has assembled an amazing array of delectable desserts."
--KLIATT
"Karen Barker is one of the country's best working bakers. . . . Keep an eye out (and an oven preheated) for her deep-dish brown-sugar plum cobbler, maple bourbon sweet potato pie and peach cobbler with cornmeal cream biscuits and more bourbon--remember, we're down South."
--New York Times Book Review
"Unpretentious, deceptively simple-sounding, unfailingly delectable desserts."
--New York Times
"Try Barker's chocolate shortcake. . . . Oh, man, it's good."
--Candy Sagan, Washington Post
Cloth: $29.95
Paper: $19.95
© 2009 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
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