New England Desserts - Donroe Inman, Tammy
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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,…mehr

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Produktbeschreibung
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.
Autorenporträt
Born in Maine, bred in New Hampshire, and a Massachusetts resident for more than 30 years, Tammy Donroe Inman is a New England food writer, trained chef, and Boston-based cooking instructor. Her first cookbook, WINTERSWEET: Seasonal Desserts to Warm the Home, focuses entirely on creative winter baking. Critics from The Wall Street Journal, USAToday, The Boston Globe, Publisher¿s Weekly, and Library Journal raved. After earning her chops in the test kitchen of Cook¿s Illustrated magazine and the television show Americäs Test Kitchen, she spent nearly 20 years writing about food and developing recipes for publications like Fine Cooking, Parents, Yankee Magazine, The Boston Globe, Boston magazine, and Serious Eats. She has taught hands-on adult and child cooking classes at the Newton cooking school Create a Cook for five years. Her humorous food blog, Food on the Food, has more than 2 million hits and was named ¿Best of the Web¿ by Saveur. She has also been interviewed by NPR¿s All Things Considered, CBS Evening News, and TheAtlantic about my perspective on food.