by Diana Farrell Serbe
To state that Maida Heatter's Book of Great Desserts is the gold standard of dessert cookbooks is an underestimation. The book has been inducted into the James Beard Hall of Fame, but while the award speaks of excellence, one needs to page through the book No award can show to see the extent and richness of Mrs. Heatter's achievement. Originally published in the 1980's this book went out of print (why?) until publisher Andrews McMeel brought it back to us. We are indeed grateful for such thoughtfulness. The recipes are as delightful as ever and we can only say that "Age cannot wither her, nor custom stale her infinite variety."
We have discussed Heatter's writing style which is heavy on tips and conversational in tone. (click to read more) Suffice to say that we have named her our "favorite aunt" for her generosity of spirit and her ebullient approach to baking desserts. She is there for cooks of every level. Her recipes are a pleasure to read and a joy to execute. The results of the recipes are sublime.
Variety is the key word here, for Maida doesn't miss a dessert. She states that it is not every desert ever made, but rather desserts she made at home and transported daily to her husband's recipes. Not complete? These are the chapter headings, and ifs every known recipe is not included, within this staggering assortment of desserts, every tip or piece of advice that Heatter knows is here:
Tortes and Pies with varying crusts.
Chocolate Cakes, and Layer Cakes, Icebox Cakes and Cakes that are rolled.
Coffee Cakes,
Nut Cakes,
Fruit Cakes, and Cakes Made with Fruit.
Plain, Loaf and Other Old-Fashioned Cakes
Pound Cakes
Cookie Jar Cookies,
Bar Cookies and Rusks
Icebox and Shortbread Cookies
Dainty Cookies
Rolled Wafers and Paper-Thin Cookies
Individual Pastries and Petits Fours
Fried Cookies and Pastries
Crepes, Blintzes, Popovers, Cream Puffs, Puff Pastry, and Chocolate Souffle
Ice box Cake and Cake Rolls
Crumb Crust Pies
Cheesecakes
Pots de Crème, Custards, and Puddings
Mousses, Cold Souffles, Bavarians, and Gelatin Desserts
Ice Cream and Frozen Desserts
Fresh Fruit, and Fruit and Ice Cream Desserts
Sauces
Etcetera
This classic work rightfully belongs in Mr. Beard's Hall of Fame, but even more it belongs in every kitchen where the beginning, intermediate or advanced cook can sweeten the lives of those around them with confidence and sure success. Welcome back to the great Maida Heatter, "queen of desserts" and our favorite aunt.
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