How to Make Holiday Desserts: An Illustrated Step-By-Step Guide to Plum Pudding

Front Cover
Cook's Illustrated Magazine
Cooks Illustrated, Oct 1, 1997 - Cooking - 96 pages
Baking for the holidays can be a chance to tackle a recipe that might seem too daunting or seasonal to make at other times of the year. Of course, trying something you rarely, if ever bake can lead to problems and the holidays is not a time for recipes that don't come out right. That's why we have put together this collection of foolproof holiday desserts. How to Make Holiday Desserts is one of a unique series of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We include favorites like chocolate souffle, Yule log cake, creme brulee and mincemeat pie. To develop what we considered to be the best, most reliable versions, we engaged in months of kitchen testing and blind tastings. We hope that we have done your work for you, eliminating mistakes so that you have a dependable collection of well-tested recipes for the holidays

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Contents

CONTENTS
vi
Trifle
20
Chocolate Truffles
34
Plum Pudding
44
Chocolate Souffle
54
Creme Brulee
62
Apple
68
Yule Log Cake
76
Copyright

About the author (1997)

Cook's Illustrated is one of today's most respected culinary magazines. It is based in Boston, Massachusetts.

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