Desserts

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Photos

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

The “Spoon” Chocolate Pizza

Butterscotch Milkshake

Mini Root Beer Floats

Pears Poached in Red Wine

Cold Orange Sabayo

Whole Apple Pecan Crisp

Crisp Pecan Topping

Cider Caramel Sauce

Chocolate Bourbon-Pecan Tart

Blackberry-Apple Compote with Lemon

Crepes Veuve Joyeuse

The Inn at Little Washington’s Granny Smith Apple Tart

Hot Gianduja “Chocolate Fondant” with Red Grapefruit Marmalade

Grapefruit Marmalade

Chocolate Sauce

Chocolate Pudding Flan

Goat’s Milk Caramel with Green Apple Sorbet, Fleur de Sel, and Hazelnut Brittle

Ginger Ice Cream

Molasses Spice Cake with Quince, Burnt Orange Caramel, and Maple Mascarpone Cream

Roaring Fork’s Backyard Lemon-Vodka Ice

Jeremiah Talks about Robert McGrath

Brioche French Toast with Sautéed Seasonal Fruits

Skillet Pecan Pie

Meyer Lemon Curd

Meyer Lemon Sorbet

Hungarian Crepes with Peanut Butter and Jam

Pear, Red Wine, and Basil Upside-Down Tart

Trio’s Individual Apple Tarts

Hickory Nut Strude

Oven-Dried Quinces in Hibiscus Soup

Dessert Custard Sauce

Shortbread Buttons

Peanut Butter Cookies

Trio’s Mint Chocolate-Chip Meringues

Jeremiah Talks about Gale Gand

Persimmon and Chestnut Tender Biscotti

The licensor does not allow printing of this title