From silken custards to fresh-from-the-oven cobblers, they're all quintessential comfort food, and we Americans have never been able to get enough of them. Now for the first time there's a definitive, global collection of crisps, cobblers, custards, and creams written by award-winning cookbook author Jean Anderson whose recipes never appear in print until they've been tested and retested till fail-safe. Jean calls her latest collection of recipes "puddings." You’ll call them "delicious!" There are easy, homespun betties, cobblers, and crisps that use seasonal fruits to best advantage and to the hilt. Crave custard? How about chocolate or vanilla-bean, dulce de leche or even a celestial custard flavored with fine breakfast tea? Jean also includes no-fail soufflés and bread puddings -- a great way to turn stale bread into something wonderful while stretching your food dollar. And no, Jean hasn't forgotten the gelatin whips and chiffons we loved as children or the Bavarians and charlottes our mothers and grandmothers reserved for special dinner parties. There are ethereal mousses and fluffs, too, that can be made well in advance and refrigerated until serving time. Add Jean's recipes for sauces and toppings (some of them gluten-free) and you'll discover that Crisps, Cobblers, Custards & Creams -- more than 150 recipes strong -- is the only book of puddings you will ever need.
What People are Saying about Crisps, Cobblers, Custards & Creams:
||"Anderson (From a Southern Oven) here covers the world of desserts beyond cookies, cakes, and candy. After reading the “Pudding Primer” and information on equipment and tools, readers are well prepared to delve into recipes, including the tried-and-true cherry cobbler, chocolate mousse, rice pudding, classic baked custard, and chocolate bread pudding. Regional and international flavors shine in the capirotada, a bread pudding from New Mexico made with white bread, raisins, and cheese, and the pudim molotov, a Portuguese meringue baked in a cake pan. The author delves into the history of sweets with the “Tipsy Parson,” an 18th-century dessert made with wine-soaked bread, and includes some savory selections, such as a green tomato and corn bread crisp. A call to friends for recipes yields gems such as “Bill Smith’s Butterscotch Pudding.” A final chapter titled “Sauces & Toppings” provides a gluten-free streusel topping, among many others. This is a delightful and well written title from a veteran author.
||“After reading Ms. Anderson's book, I’m stuck in a day dream where I’m on a weekend getaway to a cabin in the woods with a well-appointed kitchen. There I sleep late and wake up only to cook through all her creams and cobblers while listening to podcasts and drinking hot chocolate.”
--Vivian Howard, host, award-winning PBS television series A Chef's Life
||“Jean Anderson strikes again! Crisps, Cobblers, Custards & Creams is a masterful compendium of treasured comfort desserts. The recipes are straightforward, reliable and utterly delicious . . . anyone can make them and everyone will love them.”
-- Karen Barker, James Beard Best Pastry Chef in America Award winner
||“Jean Anderson has delved into every possible iteration of heavenly sweets in Crisps, Cobblers, Custards & Creams. There are, of course, her beloved Southern recipes but so much more -- a world tour of luscious desserts from France, Portugal, and even India. And you can trust that every recipe is going to turn out perfectly because, quite simply, Jean Anderson has done it again—a book of perfect recipes."
-- Nick Malgieri, Author of Bake! and Pastry
Have a Look, Have a Listen:
Read the following articles that appeared recently in North Carolina's two largest newspapers -- The Charlotte Observer and Raleigh News & Observer:
Sweet Potatoes, featuring the "un-candied" that emphasize their delicate nutty flavor: http://www.newsobserver.com/living/food-drink/article55385995.html
Potluck Picnic Desserts, featuring four puddings from CRISPS, COBBLERS, CUSTARDS & CREAMS: http://www.newsobserver.com/living/food-drink/article84998952.html#emlnl=morning_newsletter
Listen to my half-hour CELEBRATE NC radio show, usually the 4th Thursday of the month, live at 11:30 a.m., rebroadcast at 6:00 p.m., streaming worldwide, and on-demand anytime. Host Mike Moore and I talk about all kinds of things -- food safety, Southern foods and their whacky names, professional cooking tips, etc. We also give away an autographed copy of one of my cookbooks each month. For more info, click on CelebrateNC.com. To listen in, click one of the links below and press the button:
January 2016 Show
February 2016 Show
May 2016 Show
June 2016 Show