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Mad For Muffins
From A Southern Oven
Falling Off The Bone
A Love Affair with Southern Cooking
The New Doubleday Cookbook
The New German Cookbook
The Food of Portugal Cookbook
The American Century Cookbook
Process This Cookbook
Jean Anderson's Preserving Guide
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“Treat yourself to something wonderful: Easy-to-make desserts for any time of year -- comforting classics with modern twists from a master of American cooking."

– Barbara Fairchild, former Editor-in-Chief, Bon Appétit, on Crisps, Cobblers, Custards & Creams

        

Mad For Muffins
Available at:        
 
 
 
 
 
 
It's Here!

From silken custards to fresh-from-the-oven cobblers, they're all quintessential comfort food, and we Americans have never been able to get enough of them. Now for the first time there's a definitive, global collection of crisps, cobblers, custards, and creams written by award-winning cookbook author Jean Anderson whose recipes never appear in print until they've been tested and retested till fail-safe. Jean calls her latest collection of recipes "puddings." You’ll call them "delicious!" There are easy, homespun betties, cobblers, and crisps that use seasonal fruits to best advantage and to the hilt. Crave custard? How about chocolate or vanilla-bean, dulce de leche or even a celestial custard flavored with fine breakfast tea? Jean also includes no-fail soufflés and bread puddings -- a great way to turn stale bread into something wonderful while stretching your food dollar. And no, Jean hasn't forgotten the gelatin whips and chiffons we loved as children or the Bavarians and charlottes our mothers and grandmothers reserved for special dinner parties. There are ethereal mousses and fluffs, too, that can be made well in advance and refrigerated until serving time. Add Jean's recipes for sauces and toppings (some of them gluten-free) and you'll discover that Crisps, Cobblers, Custards & Creams -- more than 150 recipes strong -- is the only book of puddings you will ever need.

Check Out These Recipes:

Cherry Clafoutis . . . Fresh Fig-Granola Crumble . . . Old-Timey Tar Heel Banana Pudding . . . Golden Delicious-Butter Crumb Betty . . . French Bread Pudding with Whiskey Sauce . . . Molasses Custard . . . Sticky Toffee Puddings . . . Green Tomato Crumble with Apples and Raisins . . . Apple-Cheddar Crisp . . . Berry Patch Cobbler with Pecan Shortbread Crust . . . Feliciana Parish Sweet Potato Crème Caramel . . . Chocolate-Hazelnut Panna Cotta . . . Dulce de Leche Pots de Crème . . . and these are only the beginning!

What People are Saying about Crisps, Cobblers, Custards & Creams:

"Anderson (From a Southern Oven) here covers the world of desserts beyond cookies, cakes, and candy. After reading the “Pudding Primer” and information on equipment and tools, readers are well prepared to delve into recipes, including the tried-and-true cherry cobbler, chocolate mousse, rice pudding, classic baked custard, and chocolate bread pudding. Regional and international flavors shine in the capirotada, a bread pudding from New Mexico made with white bread, raisins, and cheese, and the pudim molotov, a Portuguese meringue baked in a cake pan. The author delves into the history of sweets with the “Tipsy Parson,” an 18th-century dessert made with wine-soaked bread, and includes some savory selections, such as a green tomato and corn bread crisp. A call to friends for recipes yields gems such as “Bill Smith’s Butterscotch Pudding.” A final chapter titled “Sauces & Toppings” provides a gluten-free streusel topping, among many others. This is a delightful and well written title from a veteran author.

--Publisher's Weekly

“After reading Ms. Anderson's book, I’m stuck in a day dream where I’m on a weekend getaway to a cabin in the woods with a well-appointed kitchen. There I sleep late and wake up only to cook through all her creams and cobblers while listening to podcasts and drinking hot chocolate.”

--Vivian Howard, host, award-winning PBS television series A Chef's Life

“Jean Anderson strikes again! Crisps, Cobblers, Custards & Creams is a masterful compendium of treasured comfort desserts. The recipes are straightforward, reliable and utterly delicious . . . anyone can make them and everyone will love them.”

-- Karen Barker, James Beard Best Pastry Chef in America Award winner

“Jean Anderson has delved into every possible iteration of heavenly sweets in Crisps, Cobblers, Custards & Creams. There are, of course, her beloved Southern recipes but so much more -- a world tour of luscious desserts from France, Portugal, and even India. And you can trust that every recipe is going to turn out perfectly because, quite simply, Jean Anderson has done it again—a book of perfect recipes."

-- Nick Malgieri, Author of Bake! and Pastry

Calendar:
Like to taste the Duchess of Cambridge's beloved Sticky Toffee Puddings? Here's where I'll be signing copies of Crisps, Cobblers, Custards & Creams and serving samples of this dreamy dessert along with one or two that showcase this state's finest fruits. Come hungry!

Saturday, April 16, 2 p.m: McIntyre's, Fearrington Village
Saturday, May 7, noon to 3 p.m: A Southern Season, Chapel Hill
Sunday, May 15, 4 p.m: A Southern Season, Chapel Hill. I'll introduce my long-time friend Sara Moulton, who'll be teaching a class.
Monday, May 16, 4 to 6 p.m: A Southern Season, Cameron Village, Raleigh. Sara Moulton and I will each be signing our new cookbooks and I'll be bringing those scrumptious Sticky Toffee Puddings. Is this also Prince Williams's favorite dessert? Young Prince George's? I wouldn't be surprised.
Stay tuned: More book signings to come.

Have a Look, Have a Listen:

Read my article on sweet potatoes featuring the "un-candied" that just appeared in North Carolina's two largest newspapers -- The Charlotte Observer and Raleigh News & Observer. In it you'll find four recipes that emphasize the delicate nutty flavor of sweet potatoes: a soup, a stew, a side, and a bread. Here's the link: http://www.newsobserver.com/living/food-drink/article55385995.html

Listen to my half-hour CELEBRATE NC radio show the fourth Thursday of every month, live at 11:30 a.m., rebroadcast at 6:00 p.m., streaming worldwide, and on-demand anytime. Host Mike Moore and I talk about all kinds of things -- food safety, Southern foods and their whacky names, professional cooking tips, etc. We also give away an autographed copy of one of my cookbooks each month. For more info, click on CelebrateNC.com. To listen in, click one of the links below and press the button:

January 2016 Show
February 2016 Show

A Salute to Sara

My long-time friend Sara Moulton, host of Public Television's popular series Sara's Weeknight Meals, has a new book out -- Sara Moulton's Home Cooking 101 (Oxmoor House) and it's a winner. Sara sent me an early copy with a hand-written note tucked inside: "I can't thank you enough for letting me include your pimiento mac & cheese in my book (p. 309). And thanks even more for being my mentor all these years!" Sara's a class act, a consummate pro, a dedicated chef, and a wizard when it comes to teaching and communicating with her fans. With Sara's latest cookbook to guide you, you feel as if she's in the kitchen beside you sharing one-on- one cooking lessons you'll never forget. Her upbeat personality shines through on every page and the recipes she dishes up are both impressive and global. I, myself, am going to cook my way straight through Sara's lushly illustrated new cookbook beginning, perhaps, with something as ingenious, as simple as Quick Preserved Lemon Slices, then moving on to Cold Southwestern Gazpacho . . . Bouillabaisse Salad . . . Thai-Style Chicken Salad (I never can get enough Thai!) . . . Tortilla-Crusted Tilapia . . . Beef Stroganoff Burgers (yum!) . . . Goan Shrimp Curry with Okra . . . Beans and Greens Gratin . . . Root Vegetables Bourguignon . . . and so, so many more. But recipes are only a fraction of the culinary mother lode Sara's latest cookbook has to offer. There are professional tips galore . . . shopping tips . . . lists of must-have kitchen utensils . . . step-by-step pictures showing the proper way to make and roll pizza dough, pie dough . . . the stress-free way to poach eggs . . . the trick to pounding -- not shredding -- meat cutlets . . . and on and on. Every cook, every kitchen needs Sara Moulton's Home Cooking 101, which as its subtitle promises, teaches you "How to Make Everything Taste Better."

Sara Moulton's Home Cooking 101

 

 


WIN an Autographed Book!

The first five people to write in to my website will be sent a free autographed copy of Crisps, Cobblers, Custards & Creams.

          * * * * * * * * * *

Autographed Book Plates:

If you’d like an autographed book plate for any of my books, just let me know. Please specify which book and to whom it should be inscribed.

 

 
 
  • Biscuits tough?
  • Cakes lopsided?
  • Jellies won't gel?
  • Gravies lumpy?

If so, contact me and I’ll attempt to solve your thorniest culinary nightmares. I love nothing more than playing "recipe doctor" and have occasionally been "on call" for the Food Network, Gourmet, and other national magazines.

Click here to contact Jean


Site-Seeing


Over the years, I've created a directory of online sources for unusual cookware and unusual ingredients that you might find useful. I'll be adding new sources as I discover them.

Bacon & Country Ham:
www.edwardsvaham.com
www.newsomscountryham.com

Black walnuts (shelled):
www.earthy.com
http://www.hammonsproducts.com

Cookware:
www.chefscatalog.com
www.kitchenworksinc.com
www.wilton.com

Cornmeal & Grits (stone-ground)
www.ansonmills.com
www.oldmillofguilford.com
http://www.old-mill.com/

Flours (whole-grain, specialty):
www.arrowheadmills.com
www.bobsredmill.com
www.kingarthurflour.com

Herbs, Spices & Extracts:
www.cooksvanilla.com
www.kitchenkapers.com
www.olivenation.com
http://www.penzeys.com/

Hickory nuts (shelled):
www.rayshickorynuts.com
www.hickorynutsfarm.com

Maple Sugar and Syrup:
http://www.maplesyrupworld.com
www.piecesofvermont.com
www.vermontcountrystore.com
www.vermontpuremaplesyrup.com

Pecans:
www.doubletreepecan.com
www.pearsonfarm.com
www.surrattfarms.comwww.surrattfarms.com

Pistachios (blanched, raw or roasted):
www.nuts.com

Soy Flour:
http://www.hodgsonmillstore.com
www.vitacost.com

 


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