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Award-winning pastry chef Karen Barker draws on memories of her Brooklyn, New York childhood and years of professional baking experience to present a collection of more than 160 recipes for classic American desserts for the home cook, from fruit pies and fritters to cookies and ice creams. Includes BarkerA a¬A s signature (and favorite) recipes: My Cousin SteveA a¬A s Cheesecake, Cocoa Fudge Sauce, Blueberry-Blackberry Pie, Cornmeal Vanilla Bean Shortbreads, Blackout Cake, Key Lime Coconut Pie with Rum Cream, and Chocolate Chestnut Roll. Color photos.
"Unpretentious... unfailingly delectable desserts." - New York Times "Try Barker's chocolate shortcake.... Oh, man, it's good." - Washington Post "In Sweet Stuff, James Beard Award-winning pastry chef Karen Barker shares the secrets behind her luscious desserts. Like any good teacher, Barker starts with the essentials... and works her way up to more elaborate creations." - Bon Appetit"
|Before Getting Started|
|The Basics: A Baker's Building Blocks|
|A Pie Primer|
|Custards and Puddings: Low and Slow Is the Way to Go|
|Let Them Eat Cake!|
|We All Scream for Ice Cream (and Other Frozen Desserts)|
|The Joy of Cookies|
|Pancakes, Waffles, Fritters, and Other Breakfast-Like Desserts|
|Equivalent Pan Sizes|
|Metric and Imperial Conversions|
|A Baker's Bookshelf|
|Table of Contents provided by Publisher. All Rights Reserved.|
Number Of Pages: 384
Published: 12th August 2007
Publisher: The University of North Carolina Press
Country of Publication: US
Dimensions (cm): 22.9 x 18.4 x 2.3
Weight (kg): 0.93