Dessert : a tale of happy endings / Jeri Quinzio.
Publisher: London, UK : Reaktion Books Ltd, 2018Description: 269 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 9781780239835
- 1780239831
- 641.86 23
- TX773 .Q55 2018
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | TX773 .Q55 2018 (Browse shelf(Opens below)) | 1 | Available | 33039001456267 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
No cover image available | ||||||||
TX773 .H39 2021 Adapt : a unique pastry concept / | TX773 .L815 2018 Sister Pie : the recipes & stories of a big-hearted bakery in Detroit / | TX773 .M4276 2007 Pure dessert / | TX773 .Q55 2018 Dessert : a tale of happy endings / | TX801 .A694 2015 V is for vegetables : inspired recipes & techniques for home cooks from artichokes to zucchini / | TX801 .D85 2013 Root-to-stalk cooking : the art of using the whole vegetable / | TX801 .M235 2013 Vegetable literacy : cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes / |
Includes bibliographical references and index.
Introduction: the lovely indulgence of dessert -- Our ancient eating habits -- Eating with our eyes -- Delights from the dairy -- The prose and poetry of dessert -- Developing desserts -- The constancy of change.
"Whether it's a homemade strawberry shortcake in summer or a chef's complex medley of sweets, dessert is the perfect ending to a meal. Most of us, even those who seldom indulge, have a favourite dessert. After all, sweet is one of the basic flavours and we seem to be hard-wired to like it. Yet while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them - the light sponge cakes, the ice creams, the steamed plum puddings - are neither as old nor as ubiquitous as many of us believe. Jeri Quinzio traces the history of desserts and the way they, and the course itself, have evolved over time. The story begins before dessert was a separate course - when sweets and savouries were mixed on the table - and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent read, for all those with a curious mind and a sweet tooth."--Provided by publisher.