The Happy Endings Cookbook: Desserts that dreams are made of PDF Download
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Author: Terri Mercieca
Publisher: HarperCollins UK
ISBN: 0008603782
Category : Cooking
Languages : en
Pages : 308
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Book Description
Step into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.
Author: Terri Mercieca
Publisher: HarperCollins UK
ISBN: 0008603782
Category : Cooking
Languages : en
Pages : 308
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Book Description
Step into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.
Author: Nicola Lamb
Publisher: Clarkson Potter
ISBN: 0593797124
Category : Cooking
Languages : en
Pages : 353
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Book Description
An “informative, enriching, and delicious” (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the Kitchen Projects newsletter. “Sift is a marvel of completeness, sound advice, encouragement, and joy. We’re so lucky to have this book!”—Dorie Greenspan, New York Times bestselling author of Baking with Dorie Sift begins with the foundational ingredients that underpin great bakes—flour, sugar, eggs, fat—before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including: • Bake in an afternoon: Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies • Bake in a day: Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme • Bake in a weekend: 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard Danish Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.
Author: Ana Zelic
Publisher: Page Street Publishing
ISBN: 1645673820
Category : Cooking
Languages : en
Pages : 216
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Book Description
Awe-inspiring cakes are just a page away in this cookbook that is positively overflowing with beautiful, scrumptious recipes. Whether you are looking for the tasty ease of a sheet cake, the moist, springy fun of a roll cake or the delicious artistry of a layer cake, The Cake Chronicles is here to bring you incredible confections to suit every whim and taste. Unleash your inner chocoholic with the luscious Hazelnut Espresso Chocolate Cake or the Chocolate Orange Bundt Cake, both elevated takes on old classics. Delight in spring and summer flavors with a Blackberry Apple Buttermilk Cake, a Strawberry Cheesecake Roulade or even a Nectarine Cardamom Upside Down Cake. Or take your skills to the next level as you discover your love of layers with the incredible Dulce de Leche Cinnamon Crunch Layer Cake, classic Boston Cream Pie Layer Cake or the rich and decadent Ferrero Rocher Hazelnut Layer Cake, among many other inspired cake creations. With clear, detailed instructions, you’ll find success baking any of the recipes in this book, from the easiest to the most intricate. With so many delicious surprises in store, let this inspired cookbook take you on a journey to cake baking mastery.
Author: Joanne Chang
Publisher: Chronicle Books
ISBN: 1452127409
Category : Cooking
Languages : en
Pages : 306
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Book Description
The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.
Author: Kristen Miglore
Publisher: Ten Speed Press
ISBN: 152475899X
Category : Cooking
Languages : en
Pages : 289
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Book Description
IACP AWARD WINNER • Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 780
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Book Description
Author: Trudi Jenkins
Publisher:
ISBN: 9780733311857
Category : Cooking
Languages : en
Pages : 127
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Book Description
The first in a series of cookbooks from the hugely successful ABC magazine, Wicked is a collection of mouth-watering desserts from our favourite celebrity chefs.
Author: Ann Amernick
Publisher: John Wiley & Sons
ISBN: 0471443816
Category : Cooking
Languages : en
Pages : 387
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Book Description
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
Author:
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 712
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Book Description
Author: Adam Gopnik
Publisher: Knopf Canada
ISBN: 0307399036
Category : Social Science
Languages : en
Pages : 291
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Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
