The New York Times Dessert Cookbook by Florence Fabricant [$29.95]
For the foodies in your life, here’s the full course meal. Terri Pischoff Wuerthner, a 10th generation Cajun, offers up both a primer on Cajun cooking as well as a wealth of family stories alongside a treasure trove of classic Acadian favorites, including staples like jambalaya (several varieties) and etouffee and family specialties such as shrimp fricassee. The best part of the book is the section on the basics of this delicious cuisine, including lessons on concocting a perfect roux and how to cook rice to best accompany these dishes. Finish up with beignets or head over to The New York Times Dessert Cookbook to discover more than 400 recipes straight out of some of Manhattan’s best restaurant kitchens. This volume covers dessert from A to Z, with some of the most indulgent inventions you can imagine. If you can find the time to bake such delicacies as “lemon coconut cake served with raspberry coulis”, you’re likely to ascend to true foodie heaven.
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