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Many think that dessert is the best part of the meal, and the rest is just there to put you in the right mood. Here is a carefully chosen selction of cookbooks featuring desserts that will help you make the best of the best. There is an emphasis on chocolate, which is as it should be.
Enjoy!






The New York Times Dessert Cookbook by Florence Fabricant


New York Times readers who find themselves clipping from the paper's well-respected Dining pages will appreciate this comprehensive collection. Divided into straightforward chapters including Cakes; Pies and Tarts; Fruit Desserts; and Candies, this tome includes over 400 recipes. After an authoritative introduction, readers can dive straight into tempting recipes penned by noteworthy chefs, including Nigella Lawson (Strawberry Pavola) and Charlie Trotter (Brioche Tarts with Blue Cheese, Walnuts and Quince). The editor's own enticing recipes, like Blueberry-Ginger Gratin and Maple Caramel Custard, are mixed in among those gathered from top-notch restaurants including Cornmeal Biscotti from the Gramercy Tavern and Toasted-Almond Pound Cake from the Gotham Bar and Grill. The "Sources for Ingredients and Equipment" is useful for bakers throughout the country (all include Web addresses). The Basics chapter, which includes "building blocks" for desserts, comprises easy-to-follow directions for essentials such as Flaky Pastry Dough, Chocolate Frosting and Pie Shells. Boxed essays by Times writer Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics.

This is large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it will become a classic shelf staple.



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The Williams-Sonoma Collection: Dessert by Abigail Johnson Dodge


Williams-Sonoma Collection Dessert offers more than 40 recipes, including favorite classics and fresh new ideas. Inside, you'll find simple desserts perfect for a quick afternoon snack as well as seasonal recipes designed for events throughout the year -- from the ideal ending to a July picnic to the last course of a hearty autumn meal. For an impressive presentation, offer your guests a selection of elegant desserts on special occasions. And finally, a chapter devoted entirely to chocolate gives you good reason to indulge in everybody's favorite temptation.

Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient, making Dessert much more than just a fine collection of recipes. An informative basics section and extensive glossary fill in all you need to know to create an unforgettable dessert that everyone will enjoy.

Whether it's a plate of warm double chocolate chip cookies, a chilled dish of richly caramelized cr�me br�l�e, or a thick wedge of old-fashioned apple pie, no one can resist the sweet allure of a homemade dessert.



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Bon Appetit Desserts: The Cookbook for All Things Sweet
and Wonderful compiled by Barbara Fairchild



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.



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The Dessert Bible by Christopher Kimball


The best part of The Dessert Bible is not the recipes--although they are wonderful--it's that Kimball, the founder and editor of Cook's Illustrated, shares his discovery process. You feel as though you are standing right next to him in his kitchen while he puzzles out the best lemon bar recipe. How do you make a bar that's zippy but not too sweet? How far should a Fallen Chocolate Cake fall? Step by step, Kimball walks you through his experimentations, sharing both the triumphs and the failures. The Dessert Bible covers cookies; brownies and bars; cakes, frostings, and glazes; brioche and fritters; pies, tarts, and fruit desserts; souffl�s, puddings, and custards; frozen desserts; and restaurant desserts to make at home. In addition, several chapters offer tips and techniques on baking, baking sheets and pans, utensils, and kitchen appliances.



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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber


An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter's day. In RUSTIC FRUIT DESSERTS, James Beard Award-winning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty's, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite, these heritage desserts are (thankfully) experiencing a long-due revival.



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The Art of the Dessert by Ann Amernick


This cookbook will become a classic work on the art of the dessert. As generous as she is accomplished, Amernick wants home cooks to be able to do what she does. Readers with a feel for history will cherish anecdotes from the author's years in the White House kitchen and her fond relationships with bygone culinary stars, while those in a hurry to get baking may skim the interstitial matter. But everyone�newcomer and seasoned pro�will find solid and sometimes revelatory information about such basic matters as oven temperature. And the triple chocolate terrine she devised when working for Jean-Louis Palladin at the Watergate restaurant is a simple (though tricky) classic that's worth the price of admission.



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The Biggest Loser Dessert Cookbook: More than 80 Healthy Treats That Satisfy Your Sweet Tooth without Breaking Your Calorie Budget [Paperback] Devin Alexander


In The Biggest Loser Dessert Cookbook, best-selling author Chef Devin Alexander shows you how to indulge sensibly with more than 80 guilt-free recipes made from wholesome, all-natural ingredients.
  • Rediscover your passion for fruit with desserts like the Naked Apple Tart, Cherry-Vanilla Almond Parfait, and Strawberry Cloud Souffl�s
  • Cool down your cravings with frozen treats such as the Waffle Ice Cream Sandwich, Mango-Peach Key Lime Sorbet Popsicles, and Pumpkin Ice Cream
  • Share your sweets with a crowd with bake-sale favorites like Fudge Swirl Peanut Butter Cupcakes, Go Blue-Berry Cobbler Mini Loaves, and Pecan Praline Cookie Thins
  • Sip your way to satisfaction with the Mango Lassi Milkshake, Peach No-Belly Bellini, and Icy Chai Shake
Losing weight is all about making smarter choices�not giving up the foods you love. Turn your guilty pleasures into healthy indulgences today!



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Luscious Chocolate Desserts by Lori Longbotham


There's no shortage of chocolate cookbooks out there, but this volume stands out for its user-friendly nature and the sheer deliciousness of its recipes. Longbotham , a former food editor at Gourmet, clearly knows her material: she provides a concise history of chocolate, a description of the journey from cacao pod to hot cocoa, and a brief glossary explaining the myriad different forms chocolate can take. She even includes a short discussion on the health benefits of chocolate consumption, which should come as a relief to anyone tempted by fat and calorie-laden recipes like Killer Chocolate Cheesecake or Luscious Chocolate Custard Ice Cream. Individual Molten Chocolate Cakes have become a restaurant cliche, but made at home, they regain both their originality and their integrity. Some of the best recipes are the ones that mix fruit with chocolate; Chocolate-Hazelnut Spread on Toast with Nectarines is like Nutella to the nth power, the nectarines a perfect foil for the chocolate spread, and Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios are wonderfully crunchy and chewy at the same time. The diversity of the recipes, along with the photographs of all these heartbreakingly gorgeous desserts, make this the perfect cookbook for any chocolate fanatic those who love to eat chocolate and those who just love to read about it.



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The All-American Dessert Book by Nancy Baggett


Apple pie may be America's signature dessert, but if this fine cookbook is any measure, there are a number of contenders that could reign equally supreme. Take Yellow Sour Cream�Butter Layer Cake, for example: a staple of wedding and birthday celebrations, it can be paired with nearly any icing and, in Baggett's version, is moist, aromatic and "very buttery." Baggett canvassed the country, visiting bakeries, restaurants, confectioneries and old-fashioned soda shops to come up with this collection of 150 recipes. Her book covers pies, tarts and cheesecakes; cakes and frostings; fruit desserts; puddings; cookies; ice creams; candies; and easy gifts and treats, such as Maple Sugar on Snow (a popular Vermont confection). There are, naturally, many regional favorites, such as Black Walnut Pound Cake, adapted from several versions from Missouri, where black walnuts grow in abundance. Many recipes include instructional asides (e.g., a lesson on forming the lattice top for a pie, used in both Deep-Dish Blueberry Pie and Deep-Dish Raspberry-Apricot Pie), and useful sidebars detailing the history of Concord grapes, Key limes, Martha Washington's cheeseless cheesecake and other fare. Most recipes also have a solid introduction explaining the recipe and any required techniques. Elegant and inspiring, this volume has something for every cook.



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