Desserts 4 Today: Flavorful Desserts with Just Four Ingredients by Abigail Johnson Dodge, includes recipes like Kiwi Lemon Mousse; Chewy Pine Nut-Almond Drops; and Maple-Glazed Figs with Hazelnut Mascarpone.
by Abigail Johnson Dodge
Take a look around the world, and you'll notice that a lot of good things come in fours. Four legs makes a chair more stable, from four basic hues we get a rainbow of color, in numerology, four represents structure and balance and let's not forget how lucky a four leaf clover is—so why not the same rule for desserts? Consummate cook and teacher Abigail Johnson Dodge applies this rule of fours in Desserts 4 Today: Flavorful Desserts with Just Four Ingredients, a mouth-watering collection of 125 scrumptious dessert recipes, each using only 4 ingredients.
Sophisticated, yet easy to make, the sweet treats in Desserts 4 Today are bursting with so much flavor that you would never imagine they require just 4 items. There are no complex techniques to master or hours of prep work to put in. Using simple pantry ingredients, most recipes are ready from start to finish in about 30 minutes and are presented in a user-friendly way to help dessert making be as much a part of your cooking life as pasta, burgers, and baked potatoes.
Divided into five delectable chapters, the desserts are nothing short of amazing. You'll love making:
The "Switch-Ins" section of each recipe allows you to explore a variety of different flavor pairings or swap out ingredients that you don't have, don't care for, or, in the case of fruit, aren't in season. Abby also offers up plenty of hints and tips along the way including helpful sidebars like "Gussy it Up" for some extra finishing touches and "Tech Talk" and "Change It Up" which highlight an alternative technique or method specific to the recipe at hand.
4 is the magic number and with Desserts 4 Today in your repertoire no one will ever know you weren't in the kitchen all day long!
Abby Dodge is a former pastry chef and widely respected baking expert. She's also a popular food writer, a contributing editor to Fine Cooking magazine and instructor. She studied in Paris at LaVarenne and is the author of seven cookbooks. Her recipes and articles have appeared in more than three dozen cookbooks, publications, and websites.
This page created November 2010
Copyright © 1994-2017,