Abigail Johnson DodgeRecensioni

100 GODA EFTERRÄTTER
ABIGAIL JOHNSON DODGE

Recepten i den här läckra samlingen innehåller alla frukt eller bär och de allra flesta är lättlagade. De kan tillagas när som helst, för de flesta frukter finns numera att köpa året om hos oss. Men man kan förstås lika gärna följa säsongens egen skörd. En fördel med fruktefterrätter är att de kan tillagas kalorisnålt. Att de dessutom kryllar av vitaminer är ingen nackdel. Många frukter och bär har en naturlig sötma som gör att extra socker ofta inte behöver tillsättas.

100 goda efterrätter är illustrerad med Robin Matthews inspirerande fotografier. Boken innehåller gamla favoriter som äppelpaj och citronpaj, läckerheter som chokladsabayon med blodapelsiner, karamellpudding med hallon och apelsinsufflé, exotiska recept på blodgrapesorbet, mangogranita och bananvåfflor.

I ett särskilt kapitel finns användbar information om hur man väljer och förvarar frukt, och i kapitlet Grundrecept finns recept på bl a fruktkrämer, bärsåser, klassisk pajdeg och mördeg.

Författaren Abigail Johnson Dodge, skapare av recept och dessutom konditor, har gått på L'Ecole de cuisine La Varenne i Paris. Hon har specialiserat sig på bakverk och har arbetat hos sådana storheter som Michel Guerard och Guy Savoy. Under sina sjutton år som yrkesverksam har hon dessutom arbetat för olika tidskrifter och sysslat med catering. Hon bor i Connecticut med man och två barn.

Fotografen Robin Matthews var elev hos Snowdon innan han blev etablerad som internationellt känd fotograf. Hans fotografier finns publicerade i en mängd böcker och tidskrifter, bl a House & Garden, Country Living, Vogue och The Sunday Times Magazine.

I samma serie:
100 goda pastasåser 100 goda salladssåser 100 goda smårätter 100 kryddstarka såser 100 goda wokade rätter
Bokförlaget Cordia Box 15169

* Etthundra aptitretande recept på pajer, kakor, tårtor, glass, kompotter och mycket mera.
* Illustrerad med inspirerande och vackra färgfotografier.
* Ett särskilt kapitel om hur man väljer och förvarar frukt.

Filled with luscious photography, this book is a must for any pie-lover's kitchen and will inspire cooks and non-bakers alike to turn out succulent baked treats in no time.

I owned this cookbook on an ebook. It’s all about desserts!

What a wonderful collection of delightful confections! I haven't yet tried to bake any of them, but I hope to in the near future. I enjoyed the simple tips she put in the beginning of the book, I think they will come in handy. I only wish there were a lot more pictures, because I find a recipe book much easier to use when I know what the finished product is supposed to look like.

This book is full of temptation. However what disappointed me was the fact that most of the recipes seemed too complicated and time-consuming for me. I don't generally have much patience when it comes to dessert. It would be a great addition to a baker's cookbook collection, but baking is something I am not overly fond of. I would rather make custards and puddings and the like, and this book is light on that sort of thing. Still it does what it does well.

Just looking. Moving along. Returning to the library before any damage can be done.

...but I think I love every recipe in this stupid book!

Color photographs on every page guide readers on this journey around the world through food. Each chapter begins with a map of the region and an introduction to the culture of selected countries. Background information is included with each recipe.

It’s been a long time since I have found a dessert cookbook that captured my attention as Desserts 4 Today has. What could be better than delicious recipes for desserts with only 4 ingredients! Even with 4 ingredients these are elegant and mostly made-from-scratch desserts. Just an example of the recipes are:

Walnut Rugelach
Blueberry-Yogurt Panna Cotta
Whipped Caramel Toffee Ice Box Trifle
Raspberry – Peach Sugar Puffs
Ice Cream Puffs – The picture of this one looks wonderful.
Grown – Up Chocolate Bourbon Balls

At the end of each recipe there is additional information for substitutions and optional add-ins. There is also information at the end of the book on some of the ingredients, their handling and tips for use.

I confess that one of my favorite things about the book is that there are several recipes using Nutella™ a Hazelnut cream, which is one of my favorite sweets in the whole world. I love the simple ingredient list that creates beautiful and tasty desserts.

Abby Dodge, a former pastry chef and the author of seven cookbooks, is also a contributing editor to Fine Cooking magazine. Her website is AbbyDodge.com.

This is my all-time favorite dessert book. It is complete without being overwhelming. The desserts are scrumptious. It has just the right amount of desserts that take a little time, and desserts for when you're just trying to impress someone with the length of time and the sheer beauty of such a thing. I screamed with excitement when I opened this on Christmas morning.

This is the best kids' cookbook I've found for actually cooking with my kids. And believe me...I've looked. I've been a little obsessive about it.