Crisps, Cobblers, Custards and Creams

More than 150 recipes for crisps, cobblers, custards, and creams by one of America's most respected food writers It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson's latest, 'Crisps, Cobblers, Custards, and Creams'. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favourites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Creme, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson's recipes are meticulously tested and offer something for everyone's tastes, any day of the year. AUTHOR: Jean Anderson, the author of more than 20 cookbooks, has written articles for Bon Appetit, Food and Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance. SELLING POINTS: ? Acclaimed author: Jean Anderson is one of the most respected food writers of all time, having won countless awards and written for top publications such as Bon Appetit, Food rWine, and the New York Times. ? Nostalgic appeal: There is perennial interest in classic desserts such as whoopie pies and old-fashioned cakes and yet there is almost nothing published just on the subject of this book. ? Seasonal desserts: Though most of the recipes can be made any time of year, we're publishing the book in the Spring in time for fruit season, which is so perfect for many of these treats. Full colour throughout