The Dessert Bible

Devil's Food Cake is a classic American dessert that every serious baker should know, but it is also one of the most challenging recipes to authenticate. In his new book, Kimball (The Cook's Bible) thoroughly demystifies this timeless treat and many others, with an occasional history lesson and a food-lover's commitment to quality gastronomy. Those familiar with Cook's Illustrated magazine (of which Kimball is founder, editor and publisher) will recognize his meticulous approach. Test charts neatly display the results of empirical equipment and ingredients tests. Techniques are described in great detail and illustrated masterfully with simple yet precise drawings. The recipes include humble basics like bars and cookies, standards like pies and cakes, and more difficult items such as souffl s, custards and even famous restaurant-style desserts. Kimball begins by defining the essence of a particular dessert, often citing recipes from other well-known baking authorities. He then carefully deconstructs each of the basic elements, explains alterations and still manages to respect different tastes. The final master recipe combines great teaching skill and a fresh, unpretentious style to deliver a truly authentic pleasure. Seasoned bakers will appreciate his zeal to learn ""what makes desserts work, what makes them fail, and why."" The detailed knowledge base and solid master recipes in this valuable instructional compendium will inspire many. (Oct.)