The Book of Light Desserts

Rating:
Summary: Great collection of light recipes.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Light Desserts, starts with a glossary of dessert ingredients, and then presents recipe suggestions for all major types of desserts, from quick and easy desserts to desserts for special occasions. Special chapters are dedicated to fruit, hot and frozen desserts. Classics such as apple cobbler, baked bananas, bread pudding, creme caramels, French apple tart, pear crumble, rum and raisin crepes, cheesecakes and strawberry profiteroles appear next to unique dishes such as grapefruit yogurt sundaes, harvest crunch, hot chocolate souffle and muesli cheesecake. The recipes emphasize sugar free and low- and nonfat ingredients where possible, without, however, generally sacrificing taste. (Calories and grams of fat per serving for each recipe are included at the bottom of each page.)

From apple and almond strudel to white wine and grape molds, this collection of recipes, while not all-encompassing, is a great introduction to the endless ways of finishing a meal on a sweet note without unnecessarily adding to your waist line - and at a relative bargain price, to boot.

Rating:
Summary: Great collection of light recipes.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Light Desserts, starts with a glossary of dessert ingredients, and then presents recipe suggestions for all major types of desserts, from quick and easy desserts to desserts for special occasions. Special chapters are dedicated to fruit, hot and frozen desserts. Classics such as apple cobbler, baked bananas, bread pudding, creme caramels, French apple tart, pear crumble, rum and raisin crepes, cheesecakes and strawberry profiteroles appear next to unique dishes such as grapefruit yogurt sundaes, harvest crunch, hot chocolate souffle and muesli cheesecake. The recipes emphasize sugar free and low- and nonfat ingredients where possible, without, however, generally sacrificing taste. (Calories and grams of fat per serving for each recipe are included at the bottom of each page.)

From apple and almond strudel to white wine and grape molds, this collection of recipes, while not all-encompassing, is a great introduction to the endless ways of finishing a meal on a sweet note without unnecessarily adding to your waist line - and at a relative bargain price, to boot.