Sugar: Simple Sweets and Decadent Desserts

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

With title and content drawn from Olson’s TV cooking show, this book
presents a generous collection of tested dessert recipes, from the
familiar (Chocolate Chip Cookies) to the exotic (Walnut, Fig, and Brie
Tart with Pear Sauce).

The recipes are grouped not by product type (cookies, cakes, etc.) but
by flavour. While this makes for interesting browsing, it is not very
practical for the reader looking for a recipe for a specific type of
dessert.

The recipes are definitely “high end,” using only the best in
ingredients and making substantial demands on the cook’s skill and
time. Ingredients (given in both imperial and metric measures) include
lots of whipping cream, butter, fresh fruit, and liqueurs. Economy and
calories are not considered. Each recipe is introduced by a brief
editorial comment and concludes with chatty endnotes, usually on the
selection and preparation of the fruit or other key ingredients.

For many of the recipes, there is a “switch up”—directions on how
to upgrade the basic dessert into a more lavish presentation. Blackberry
Frozen Yogurt, for example, becomes Blackberry Frozen Yogurt in Lime
Cups. Turnovers become strudel, muffins become tea loaf, a gratin
becomes clafouti, etc.

Overall, the book spells luxury. It presents a great choice of classy
temptations suitable for capping special celebrations. When dessert must
be over the top in quality and flavour, Olson has the perfect recipe.