Average Reviews:
(More customer reviews)I'm sure this is a wonderful cookbook for more sophisticated cooks, but I was unimpressed with it. My main gripe is that almost every recipe calls for something that I would probably have to go online to find. Examples - vin cotto, halvah, Turkish apricots, coffee extract, demerara, Calvados, fleur de sel, aniseed, brown rice flour, and the list goes on. Another disappointment is the lack of photos (only 2 sections of about 10 color photos) and overall bland presentation and style.
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Product Description:
A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple
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