The author has kindly shared these recipes:

• Rich Chocolate Pots with Coffee Cream
• Crackle-topped Profiteroles with Orange Cream
• Lemon & Polenta Sponge with Blueberry Sauce

 

Since we started cookbook reviews we have watched the '500 Series' grow in variety, providing us with recipes for almost anything we cook, and gracing our shelves with both uniform size and a range of colors that lead the eye to each book.   500 Desserts is the newest sparkling addition to the series

Whatever mood one is in; whatever sweet dessert will balances the entree that preceded it, the recipe is to be found here.  500 Desserts. offers 500 ways to satisfy that sweet tooth, and tempt the palate.  Whether winter or spring, light and fruity, or rich and chocolaty, there are a variety of sweet indulgences.     Skim through these chapters to feel your appetite warm up:

-Ultimate Chocolate Desserts-Cheesecakes, Sponges & Hot Souffles
-Pies, Crumbles & Tarts
-Meringues & Choux Pastry Desserts
-Chilled Desserts
-Frozen Treats
-Cookies, Brownies, Shortcakes & Whoopie Pies
-Fritters, Crepes & Waffles
-Made in Minutes

If you've had a lavish meal and want to end in a burst of glory, try Chocolate-Almond Tuile Baskets with Chocolate-Dipped Strawberries, or Cappuccino Whips -a chocolate and coffee mix served in an elegant stem glass.  Equally impressive are recipes such as Cinnamon Meringue Slice Layered with Caribbean Fruits, or Mango Meringue Pie. 

Profiteroles are always a sweet and elegant choice and you can try a variety such as Orange Cream Choux Pyramid with Spun Sugar, or Orange Cream Profiteroles with Dark Chocolate Sauce.  If it's a hot summer day and you crave a cooling frozen dessert, try Strawberry Semifreddo, or Coconut Malibu Alaska, Brown Bread & Hazelnut Ice Cream, possibly Blackcurrant Sorbet.

If the comfort of a homemade pie or crumble appeals to you, try Deep-Dish Nectarine & Blueberry Pie or Chocolate-glazed Peanut Butter & Cinnamon Pie, or the French influenced Apricot & Pistachio Tarte Tatin, or Plum Frangipane Tarts. 

These are but a few of the vast selection of 500 desserts.  The recipes span the seasons, are compatible with a variety of menus, and will suit the taste buds all year long. There are color photographs throughout by Ria Osborne.

 

This book is part of a series being published by Sellers Publishing.  Each is fully illustrated with well over a hundred photos.   Though a compilation of 500 recipes, the books are organized to be compact in size and their uniformity makes an attractive row on the bookshelf.  A collection of these books makes a lovely gift for the ardent cook or foodie.  Please see our other reviews:

Please see our review of the entire series and click into individual books:

the 500 series of cookbooks

About the Author: Wendy Sweetser is a freelance food writer and a member of the UK Guild of Food Writers. She trained at the Cordon Bleu Schools in London and Paris before working in restaurant kitchens and catering for private parties where she quickly discovered that, for the majority of diners, the most eagerly anticipated part of a meal was the dessert She has worked as the food editor for several leading magazines, she contributes regularly to many food magazines, and is the author of more than twenty books on subjects as diverse as 500 Cocktails, Asian Sauces & Marinades, The Deep-fryer Cookbook, and The Connoisseurs Guide to Fish & Seafood.

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