The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden

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About The Beekman 1802 Heirloom Dessert Cookbook: 100

Product Description 100 delicious and decadent dessert recipes from the founders of Beekman 1802.Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat's milk soaps to artisanal Blaak cheese. Now, with The Beekman 1802 Heirloom Dessert Cookbook, they're bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year.The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent's grandmother's Fourth of July Fruitcake to Josh's mother's Hot Chocolate Dumplings. Each recipe is accompanied by a personal memory from the authors or a story about how that recipe came to be, perfect for those who are nostalgic for some classic Americana in their kitchen or just hankering for a Blackberry Betty recipe. Amazon.com Review A Few Delicious Recipes from The Beekman 1802 Heirloom Dessert CookbookClick here for a larger imageClick here for a larger image   Click here for a larger imageClick here for a larger image From Booklist From their upstate New York farm, celebrity couple Ridge and Josh Kilmer-Purcell have collected heirloom dessert recipes. They aim to offer desserts that are delicious, easy to make, and built from ingredients generally available. Organized by seasons, these desserts offer plenty of sweet satisfaction. Simpler temptations, such as lemon meringue pie, give way to chocolate-éclair pie and figgy pudding. Favorite childhood flavors appear in Dreamsicle angel-food cake. Not content with the richness of ordinary brownies, they enhance their version with chopped candy bars. Fruit in season comes into its own with such classics as peach cobbler and roasted rhubarb crisp. By and large, the guys achieve their goal of recipe simplicity, but the several dozen ingredients composing their fruitcake can prove daunting. Aficionados of rich, sugary American desserts will find these reimagined classics intriguing. The authors’ television exposure will increase demand. --Mark Knoblauch Review “In harmony with local and seasonal bounty of their upstate gardens in Sharon Springs, N.Y., the authors take a look back at the desserts they grew up with and offer a collection of 100 recipes for classic confections. Highlighted by personal reflections about their first encounters with these inherited and treasured recipes, the selected heirloom desserts make the cut by fitting a set of basic criteria: each must be delicious, made with readily available ingredients, and be simple to prepare. Followed by lined pages where readers can enter their own notes or versions of each seasonal dessert, this anthology encourages cooks to make their own memories relating to each dish....The Beekman boys have captured the essence of modern country living in these nostalgic heritage desserts.” —Publisher's Weekly“Organized by seasons, these desserts offer plenty of sweet satisfaction. Simpler temptations, such as lemon meringue pie, give way to chocolate-éclair pie and figgy pudding. Favorite childhood flavors appear in Dreamsicle angel-food cake. Not content with the richness of ordinary brownies, they enhance their version with chopped candy bars. Fruit in season comes into its own with such classics as peach cobbler and roasted rhubarb crisp.” —Booklist“Their new book takes what was superb and about The Beekman 1802 Heirloom Cookbook and sophisticated it in a way th