The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden Author: Visit Amazon's Josh Kilmer-Purcell Page | Language: English | ISBN:
1609615735 | Format: EPUB
The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden Description
Amazon.com Review
A Few Delicious Recipes from The Beekman 1802 Heirloom Dessert Cookbook
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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
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- Hardcover: 272 pages
- Publisher: Rodale Books; First Edition edition (September 10, 2013)
- Language: English
- ISBN-10: 1609615735
- ISBN-13: 978-1609615734
- Product Dimensions: 10.1 x 8.3 x 0.8 inches
- Shipping Weight: 3.3 pounds (View shipping rates and policies)
Yes, most of the recipes are vintage, some are riffs on familiar crowd-pleasers, many have been tweaked to give old, tried-and-true recipes a subtle Beekman Farm charm. What you'll find in this book is a stupendous compilation of great recipes, and just because they are vintage that does NOT mean that these are the same versions that you have on your old recipe cards. The authors term this assortment of recipes "Heirloom", well, maybe for them they are. I can't call them heirloom until I start passing them along to the young cooks in my family. I do anticipate that will happen. In the meantime, I can definitely call them "keepers".
In fact, I've got a relative's bridal shower to attend in a few months and I plan to present her with a copy of this book in addition to something from her list. Why include this book? For one thing, the recipes are that good and they are not difficult for an inexperienced cook. They are recipes that every baker should have in her/his repertoire. For another thing, it is a beautiful book with stunning photography of the finished dishes, vintage kitchenware, and pastoral farm settings. And, last but not least, the authors have included something precious: At the end of each season, (that's how the recipes are divided), they have included ruled, blank, full pages designated for your own family heirloom recipes. I plan to write in some of our family recipes before wrapping up the book for giving.
I found it interesting that I recently reviewed another cookbook actually called "Keepers". In it, I was expecting to find great, old-time, tried-and-true recipes--but I didn't find them.
I'm new to the Beekman cookbooks. I missed their initial heirloom recipes book a few years ago, but I saw this new dessert edition at the local B&N, thumbed through it for about a minute, and decided that I had to order it. This book has become my quintessential winter baking book in a short time.
It is a beautifully bound hardcover with a definite heirloom keepsake vibe. I love the plate in the front of the book that reads "the first generation to own this book is" with a blank series of lines for you to fill in. There are blank lines at the bottom of most recipes and after each chapter so that you can pen in your own precious seasonal family recipes. This is excellent if you want to give the book as a gift to a loved one and share your own family heritage.
The book is arranged seasonally, winter through fall, to highlight the best that each season has to offer. You will find both classic recipes (do it all yellow cake, banana pudding with vanilla wafers, vanilla pastry cream) and amazing twists (chocolate rocky road potstickers, oatmeal cream pie with ginger cream, cinnamon bun bundt cake). I find that the majority of ingredients are readily available with no special searching or ordering. The recipes are clearly written and many can be made by a novice baker who is detail-oriented. I love the one bowl chocolate almond cake.
I only have one small gripe with the book, and it isn't enough for my to downgrade my five star rating. The nostalgic pictures of these desserts are breathtaking. I wish there were more pictures.
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