Cover image for Modern classics. Book 2
Modern classics. Book 2
Hay, Donna.
Personal Author:
First American edition.
Publication Information:
New York, NY : William Morrow, 2003.
Physical Description:
191 pages : color illustrations ; 30 cm
General Note:
"Cookies, biscuits + slices, small cakes, cakes, desserts, hot puddings, pies + tarts" --Cover

Includes index.
Subject Term:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX773 .H33 2003 Adult Non-Fiction Non-Fiction Area-Oversize

On Order



In the Modern Classics series, Australia's bestselling food writer Donna Hay takes the food from the past we lovethe most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

In Modern Classics Book 2, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat.

Modern Classics Books 1 and 2 are set to become the commonsense cookbooks of a new generation and essential for everyone, no matter their age or cooking expertise. More practical inspiration from Donna Hay.

Reviews 1

Publisher's Weekly Review

Internationally popular Australian cookbook author Hay (The New Cook) follows the savory classic dishes of Modern Classics 1, with this latest on sweets. Illustrating each recipe with a beautiful color photograph are simple instructions that place all the dishes within the reach of every level of cook. Covering the gamut from cookies to tarts and cakes to hot puddings, her recipes are simple, contemporary takes on time-honored favorites and new standards. From traditional Gingerbread Men and rich Chocolate Mousse to her individual Tiramisus, she includes dishes suitable for any occasion and any palate or diet. Many of the dishes are accompanied by captioned photographs and have adaptations of the finished dish, as with the Shortbread, which provides lemon, ginger and lavender varieties to tempt the palate. At the other end of the scale, "Short Order" pages have several short, snappy recipes that are quick, easy-to-prepare dishes and range from Tart and Bun Glaze to the Cr?me Anglaise. Ingredients, methods and bakeware asterisked within the recipes are described in the Glossary and Tools sections at the back of the book for those for whom further explanations are needed. Giving true meaning to the title Modern Classics, the resulting volume is a welcome addition to any cook's shelf and is sure to add to the ranks of Hay's growing number of fans. (Oct.) Forecast: Hay is highly popular in Australia and the U.K., and her presence is sure to be felt soon in the U.S. (c) Copyright PWxyz, LLC. All rights reserved



Modern Classics Book 2 Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts How To Blueberry Muffins Ingredients 2 cups plain (all-purpose) flour 2 teaspoons baking powder 3/4 cup caster (superfine) sugar 1 cup sour cream 2 eggs 1 teaspoon finely grated lemon rind 1/3 cup (2 1/2 fl oz) vegetable oil 1 1/4 cups fresh or frozen blueberries Instructions Preheat the oven to 180°C (350°F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined. Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer. Makes 12. For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture. To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes. Raspberry and white chocolate muffins Omit the grated lemon rind. Replace the blueberries with 1 1/4 cups fresh or frozen raspberries and add 3/4 cup chopped white chocolate in step 3 above. Banana and cinnamon muffins Add 1 teaspoon ground cinnamon in step 1. Replace the blueberries with 1 cup chopped banana. Pumpkin Pie Serves 8 Ingredients 1 quantity sweet shortcrust pastry (page 157) 1 cup pureed cooked butternut pumpkin 1/3 cup brown sugar 2 eggs 1/3 cup (2 1/2 fl oz) (single or pouring) cream 1/4 teaspoon ground cinnamon freshly grated nutmeg for serving Instructions Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Place in a 22cm (9 in) tart ring*. Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 150°C (300°F). To make the filling, place the pumpkin, sugar, eggs, cream and cinnamon in a bowl and whisk to combine. Pour into the tart shell and bake for 50 minutes or until the filling is set. Cool in the tin. Sprinkle with nutmeg, slice and serve with brown sugar mascarpone (page 174). • Peel, chop and steam 500g (1 lb) butternut pumpkin until cooked. Cool completely and puree in a food processor. Modern Classics Book 2 Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts . Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from Modern Classics: Cookies, Biscuits and Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies and Tarts by Donna Hay All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.