"This no-time-for-frills cookbook offers low effort/high yield desserts."—USA Today

Want to start baking (again) but can't find the time? The Weekend Baker makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in under an hour? Turn to Baker's Express and whip up Emergency Chocolate Cupcakes. Like to plan a bit more? Try the Glazed Apricot-Plum Galette in Baking in Stages—there's no pie plate, no crimping, no double crusts. Want a sophisticated dessert for your dinner party? You can make the Lemon Chiffon Pie with Pretzel Crust and store it in the fridge for up to three days. 24 pages of color photographs.

Abigail Dodge studied pastry-making at La Varenne in Paris and founded the test kitchen of Fine Cooking magazine, where she is a contributing editor. She lives in Southport, Connecticut, with her family.

Publisher: W. W. Norton
Distributor: W. W. Norton
Publication Date: 08-25-2008
Pages: 384
Measurements: 10in X 8in