The Desserts of New York by Yasmin Newman | Hardie Grant Publishing

The Desserts of New York And How to Eat Them All

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In this tempting recipe-slash-travel journal, follow Yasmin Newman to the bright lights of New York City as she tracks down and savours the city’s best desserts.
Yasmin's mission takes her through NYC’s vibrant neighbourhoods, where a plethora of colourful characters and quintessential New York moments add flavour to her experience. She jots down notes, steals photographs and creates a hit list of the best addresses – then dreams up recipes inspired by her favourite New York sweets (and even brings you recipes from iconic New York pastry chefs).

The 44 recipes that accompany Yasmin's sweet adventure are a delicious mix of inspired takes on signature New York desserts – from Dominique Ansel’s cookie shots and Christina Tosi’s crack pie to New York cheesecake, babka and doughnuts – as well as tempting new creations, such as Nutella and burnt marshmallow thickshakes, French toast ice cream sandwiches and Pumpkin pie waffles.

Yasmin also shares chef recipes from much-loved venues Ample Hills Creamery, Baked, Butter & Scotch, Cosme, Gramercy Tavern and Lafayette Grand Cafe & Bakery.

Also included in the five chapters (Doughnuts, Cookies & Bars; Pastries, Buns & Bites; Cakes, Pies & Puddings; Ice cream & Drinks; Plated & Created) are recipes for Giant snickerdoodles, Peanut butter & jelly cannoli, Sticky buns, Brooklyn blackout cake, S’mores bombe Alaska, and more.

Each chapter comes with a guide to the top places to find these types of desserts, along with a brief description of the venue.

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24cm x 18cm






Travel , Food


Hardie Grant Books


01 July 2017


Yasmin Newman

Yasmin Newmanis a food and travel writer, photographer and presenter, as well as the author of two critically acclaimed cookbooks. In The Desserts of New York (And How to Eat Them All), she packs up her family for a food lover’s adventure in one of the world’s most iconic cities. In 7000 Islands, she shares all the personal memories, cultural insights and beloved recipes that have made the book a