Bake the Book: Bakeless Sweets
Summer is imminent, and the last thing anyone wants to do is subject themselves to an extra blast of hot air. Enter Bakeless Sweets, the new cookbook from editor of The Kitchn Faith Durand which specializes in anything and everything sweet, without heat.
In seven chapters, Durand delivers a comprehensive spread of all things cold and creamy: mousses, jellies, puddings, and pies are all featured in various shades of flavor. More often than not, a recipe will feature an unexpected spice or ingredient that differentiates it from the standard end-of-meal offering, such as her Cardamom Yogurt Mousse with Apricots. To do this repeatedly in such a wide-ranging volume is a serious accomplishment.
Yes, some desserts are dairy free, and dozens more are free of gluten, but that isn't the focus of the book. Bakeless Sweets was written for those who indulge, the ones who "aren't averse to a spoonful of something truly, utterly delicious from time to time."
So, cook along with us as we begin with the basic (No-Bake Creme Brulee), get a little sticky (Salted Caramel Risotto), and finish with the aforementioned mousse and Lemonade Jelly with Basil, which are veritable squares of summer sunshine. No oven necessary.
Win A Copy!
Thanks to the generous folks over at Abrams, we are giving away five (5) copies of Bakeless Sweets this week. All you have to do is share your favorite cold indulgence in the comments section below!