BAKELESS SWEETS; pudding, panna cotta, fluff, icebox cake, and more
no-bake desserts (Stewart, Tabori & Chang, 2013, 224 pages, ISBN 978-1-
61769-014-3, $29.95 US hard covers) is by Faith Durand, executive
editor of a food website, www.thekitchn.com. There's some log rolling
from Jeni Britton Bauer and David Lebowitz. With no baking, there's a
higher percentage of gluten-free preps here, such as Thai sticky rice
with mango and sesame seeds, and sour cream panna cotta with clementine
curd. The 125 preps are arranged by theme: stirred puddings and
custards, panna cotta, fruit jellies, pies and trifles, cookies, rice
and tapioca, blender puddings and mousses, whipped cream desserts and
fluffs. No-baking also means no heat in the summer and no waiting
around time – everything here is quick and easy, suitable for dinner
parties or young kids. She concludes with a sources list for
ingredients, equipment and further readings (including online). The
index has two special areas: an index to sidebars and notes (rarely
seen in any cookbook), and an index to toppings and sauces.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents.
Audience and level of use: beginners, time-pushed cooks.
Some interesting or unusual recipes/facts: strawberry-rhubarb fool,
lemonade jelly with basil, deepest chocolate mousse, creamy lemon-
coconut quinoa pudding, pistachio and vermicelli pudding (payasam).
The downside to this book: nothing really.
The upside to this book: separate indexes.
Quality/Price Rating: 90.
no-bake desserts (Stewart, Tabori & Chang, 2013, 224 pages, ISBN 978-1-
61769-014-3, $29.95 US hard covers) is by Faith Durand, executive
editor of a food website, www.thekitchn.com. There's some log rolling
from Jeni Britton Bauer and David Lebowitz. With no baking, there's a
higher percentage of gluten-free preps here, such as Thai sticky rice
with mango and sesame seeds, and sour cream panna cotta with clementine
curd. The 125 preps are arranged by theme: stirred puddings and
custards, panna cotta, fruit jellies, pies and trifles, cookies, rice
and tapioca, blender puddings and mousses, whipped cream desserts and
fluffs. No-baking also means no heat in the summer and no waiting
around time – everything here is quick and easy, suitable for dinner
parties or young kids. She concludes with a sources list for
ingredients, equipment and further readings (including online). The
index has two special areas: an index to sidebars and notes (rarely
seen in any cookbook), and an index to toppings and sauces.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents.
Audience and level of use: beginners, time-pushed cooks.
Some interesting or unusual recipes/facts: strawberry-rhubarb fool,
lemonade jelly with basil, deepest chocolate mousse, creamy lemon-
coconut quinoa pudding, pistachio and vermicelli pudding (payasam).
The downside to this book: nothing really.
The upside to this book: separate indexes.
Quality/Price Rating: 90.
Chimo! www.deantudor.com
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