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The New York Times Dessert Cookbook - 440 Recipes for Every Kind of Sweet to Make at Home
edited by Florence Fabricant
St. Martin's Press
ISBN 0-312-34060-5
Published October 2006 - Hardcover - 567 pages - $29.95

Who doesn't love dessert?  I don't know anyone who doesn't indulge now and again in their favorite dessert, or any dessert for that matter.  No matter how filling your main course is, one always has room for dessert.  This huge book is just on desserts and is stuffed full of fabulous recipes so you'll just about never run out of ideas.  Well-known cooks and chefs such as Nigella Lawson, Craig Claiborne, Jamie Oliver, and Barbara Kafka share their recipes with us, as well as recipes from known restaurants.  Desserts start off with Cakes (Chocolate-Hazelnut Cake; Molten Chocolate Cakes, and Boston Cream Pie); Cookies; Soufflés and Crêpes; Pies and Tarts (Apple, Pecan, and Raisin Pie and Classic Strawberry Tart); Fruit Desserts; Custards, Puddings, and Mousses (Crème Brûlée and Sticky Toffee Pudding); Frozen Desserts, and Candies.  So, if you're a cake person or a pie person, a cookie person or a mousse person, you're bound to find many recipes you can show off with.  There are also reading boxes full of interesting things you need to know.  Partially illustrated and no nutritional guides.
Conclusion - Incredibly varied and practical.