Bon Appetit Desserts
Barbara Fairchild
http://www.bonappetit.com/services/presscenter/bios/presscenter_Barbara
Cook Book
NetGalley
For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.
Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
REVIEW:
Beautiful Illistrated and Very Imformative on the How To.
The recipes in the book are not only beautifully illistrated but the author is very informative in sections of the how to by giving techniques and equipment to use. A great addition to the cookbooks I already have. There were many great desserts that will have your mouth watering before they are even done. The following is one my family and I have tried and has become a number one favorite.
The stunning contrast of red cake and fluffy white cream cheese frosting has made this a southern tradition for festive occasions. Mixing a touch of cocoa powder with the buttermilk and vinegar creates a reddish brown color, but it’s the red food coloring that earns this cake its name. For an even deeper red color, add an extra tablespoon of food coloring. 12 servings
Cake
2¼ cups sifted cake flour (sifted, then measured)
2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages Philadelphia-brand cream cheese
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2½ cups powdered sugar
3 ½ - pint containers raspberries
3 ½ - pint containers blueberries
Cake
Preheat oven to 350 degrees. Butter and flour two 9 inch diameter cake pans with 1 ½ inch high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 27 minutes.
Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
Frosting
Using electric mixer beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.
Place 1 cake layer, flat side up on platter. Spread 1 cup frosting over. Arrange 1 container raspberries and ½ container blueberries atop frosting. Pressing lightly to adhere. Top with second cake layer, flat side down. Spreading remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake.
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