Williams-Sonoma Collection: Fruit Dessert

by Weil, Carolyn Beth

• ISBN13: 9780743261890
• ISBN10: 0743261895
• Format: Hardcover
• Copyright: 2005-06-09
• Publisher: Free Press

Summary

A trifle layered with ripe summer raspberries, frothy whipped cream, and sponge cake. Tender gingered apricots baked with a crisp almond topping. Sweet, juicy blackberries concealed inside a flaky pastry turnover. Whether stewed with spices or simply dusted with powdered sugar as the topping for a tart, almost every kind of fruit can be transformed into a delectable dessert.Williams-Sonoma CollectionFruit Dessertoffers more than 40 favorite recipes, from homey pies and cobblers to elegant tarts and sorbets. For the perfect end to a dinner party, serve your guests an exotic coconut cake with fresh mango or homemade strawberry ice cream enriched with creme fraiche. When you are short on time, whip up a batch of easy baked apples or a warm berry compote to serve alongside ice cream or pound cake. And during the holidays, indulge yourself with a homemade pumpkin pie or apple crisp.Full-color photographs and helpful sidebars on key ingredients and techniques accompany each recipe, so you can successfully picture and prepare your dish of choice. An informative basics section at the back of the book offers tips on how to select fruit at its peak of ripeness and perfect your tart dough and pie crust. Whether you are looking for an impressive dessert or a simple dish that takes just minutes to prepare, you will find no shortage of inspiration in these pages.

Author Biography

Carolyn Beth Weil is an accomplished baker with more than 2 decades of experience. She was the first pastry chef for Jeremiah Tower's famed San Francisco restaurant, Stars. Ms. Weil contributed to The Baker's Dozen Cookbook, and is the author of Williams-Sonoma Collection Pie and Tart. Her articles have appeared in such publications as the Washington Post and Fine Cooking. She lives in Berkeley, California, where she owned a bakery for 10 years. Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in the California wine country town of Sonoma in 1956. More than 235 stores are now open in the United States.