The Oxford Companion to Sugar and Sweets

In the St. Lawrence River basin and eastern Canada, for example, where maple trees flourish, the Sugar Moon was a ... wild elderberries, strawberries, raspberries, gooseberries, currants, and blackberries for desserts and preserves.


Publisher: Oxford University Press

ISBN: 9780199313617

Category: Cooking

Page: 920

View: 953


A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

All American Desserts

... preferably homemade from wild or homegrown fruit, and a second lus— cious filling like homemade lemon curd. Dust the jelly roll lightly with confectioners' sugar, and you've got a true vintage American dessert in the making.

Author: Judith M. Fertig


ISBN: 9781458752925


Page: 468

View: 490


All-American Desserts is a treasure-trove of 400 desserts that tantalize Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations. Intrepid dessert hunter Judith Fertig has ventured far and wide to gather these scrumptious treats together for others to discover and enjoy. Every type of sweet satisfaction is here: cookies, cakes, pies, puddings, cobblers, slumps, turnovers, cupcakes - even candy. A true American dessert is one that either was adapted from another culinary tradition to suit American tastes (Greek Deep Dish Custard Tart, Germantown Lebkuchen) or was created by an American cook using American ingredients (Vermont maple syrup in Maple and Hickory Nut Apple Crisp, New Mexican pine nuts in Ole Mole Cookies). All-American Desserts has all the classics plus lesser-known regional favorites, and each dessert has its own story, which Fertig puts into historical context along with the recipe.

New England Desserts

Maine Wild Blueberry Pie Wild blueberry pie is the state dessert of Maine, and for good reason. ... For the crust: 2 cups all- purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 11/2 sticks (3/4 cup) unsalted butter, ...

Author: Tammy Donroe Inman

Publisher: Rowman & Littlefield

ISBN: 9781493063758

Category: Cooking

Page: 256

View: 403


Homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice cream—year round! Since the very first taste of maple syrup, New Englanders have pined for something sweet. The region’s native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, have all been used over the past four centuries to create culinary inspirations for our developing nation. From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons. Indeed, it’s not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention.

The Dessert Book

I4 5 pounds of black cherries; steep the whole in seven quarts of alcohol for twenty days; squeeze through a cloth; add nine pounds of crushed sugar, and filter as soon as it is dissolved. Wild-cherry juice, 8 qts.; cinnamon, 2 drs.; ...

Author: A Boston Lady

Publisher: Andrews McMeel Publishing

ISBN: 9781449434915

Category: Cooking

Page: 210

View: 885


With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, soufflés, “jumbles,” wafers, biscuits, meringues, nougats, bouchées, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more—over 400 recipes that describe many favorite sweets of the day. Although economy was a factor in her recipe selection, the unknown author had high standards of presentation for desserts, asserting in her Introduction, “In arranging the table, the greater number of handsome dishes and high stands that can be available the better, as glaces, fruits, compotes, and confectionery look much handsomer when so displayed.” Clearly, she set an elegant dessert table in her own home. This edition of The Dessert Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

Southern Italian Desserts

Thiscake originatedatPasticceria Pantaleonein Salerno, where thesponge cakeisfilledwith crema Chantilly (pastry cream mixedwith whipped cream) andwild alpine strawberries and covered in a pink confectioners' sugar glaze.

Author: Rosetta Costantino

Publisher: Ten Speed Press

ISBN: 9781607744030

Category: Cooking

Page: 224

View: 101


An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.

The Best Places Northwest Desserts Cookbook

While standard ramekins can be used for this dessert, shallower and broader ceramic dishes are preferable so the ... I cup wild blue huckleberries, plus more for garnish 7 egg yolks Vs cup sugar, plus more for caramelizing Pinch salt 2 ...

Author: Cynthia Nims

Publisher: Sasquatch Books

ISBN: 9781570618024

Category: Cooking

Page: 224

View: 161


Strawberry and White Chocolate Sponge Cake, Wild Blue Huckleberry Crème Brûlée, Rustic Pear Tart with Hazelnuts, Chocolate Raspberry Cake with Raspberry Swirl Ice Cream . . . let the decadence begin. From the familiar to the innovative, this tempting new entry in the popular series of Best Places cookbooks — and the only one to focus on desserts — taps into the boundless talent of the Northwest’s top pastry chefs and bakers. Gathering 80 recipes from more than 50 of the best restaurants and inns in the region, the book is divided into seven chapters: Cakes; Cookies and Bars; Custards, Mousses, and Puddings; Frozen Desserts; Fruits and Nuts; Pies and Tarts; and Special Occasions. The Best Places Northwest Desserts Cookbook is an easy-to-use resource for anyone who wants to create memorable desserts at home.

Ben Jerry s Homemade Ice Cream Dessert Book

Wild. Blueberry. We recommend using freshly picked wild blueberries. Cultivated blueberries don't seem to have much taste. 1 pint small wild blueberries 1⁄2 cup sugar Juice of 1⁄2 lemon Sweet Cream Base (pages 28–29) 1.

Author: Ben Cohen

Publisher: Hachette UK

ISBN: 9780761171126

Category: Cooking

Page: 128

View: 248


With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.

Louisiana Sweets

Chocolate Wild Turkey Crème Brûlée Courtesy of the Houmas House Plantation 3 ounces dark chocolate, finely chopped 1⁄4 cup tablespoons sugar 11⁄4 cups heavy cream 1 vanilla bean, split 11⁄2 cups Wild Turkey bourbon whiskey 10 egg yolks ...

Author: Dixie Poché

Publisher: Arcadia Publishing

ISBN: 9781439662175

Category: Cooking

Page: 177

View: 515


Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country. Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more. “Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine

Florida Sweets Key Lime Pie Kumquat Cake Citrus Candy

The combination of sugar and spice helps to create some of the most basic desserts not only in Florida but around the ... A major crop for plantations during the antebellum era, wild orange groves were replaced with sugar cane fields.

Author: Joy Sheffield Harris

Publisher: Arcadia Publishing

ISBN: 9781467137652

Category: Cooking

Page: 144

View: 585


"This is a state-wide history of Florida's food and cooking as it evolved over several centuries and through today"--