The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Most fruit desserts, including the ones in this book, offer the benefit of being easy to make. They’re also good examples of the culinary principle that if you start with the finest ingredients and prepare them in ways that highlight their natural qualities, you’ll get outstanding results. With this easy-to-follow collection of recipes you’ll be churning out delicious fruit desserts year round.
Battle the transitional temperatures of spring with strawberry-rhubarb coffee cake, raspberry gratin, gingered rhubarb crisp or an apricot-pistachio tart.
They’ll be no suffering in the summer heat with little plum galettes, blueberry-cream cheese custard pie, black forest cake with fresh cherries, plum buckle or sour cherry pie.
The arrival of fall may leave you pining for vacation days but with the help of roasted grape tarlets, quince tea cake, fresh fig galette, pumpkin-ginger cheesecake and pear-walnut sticky cake you won’t be pining for long.
Winter's chill won’t leave slim pickings with options like cranberry-pecan pie, pineapple upside-down skillet cake, pumpkin moon pies with orange cream, chocolate-banana bread pudding and pear-bourbon skillet crisp.