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Author: Jacques Torres
Publisher: Harper Collins
ISBN: 0688166075
Category : Cooking
Languages : en
Pages : 330
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Book Description
Presents an array of easy-to-prepare desserts, including selections for children.
Author: Jacques Torres
Publisher: Harper Collins
ISBN: 0688166075
Category : Cooking
Languages : en
Pages : 330
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Book Description
Presents an array of easy-to-prepare desserts, including selections for children.
Author: Jacques Torres
Publisher: William Morrow Cookbooks
ISBN: 9780688156541
Category : Cooking
Languages : en
Pages : 320
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Book Description
Master the building blocks of dessert making and you can create anything. That is the simple philosophy of Jacques Torres, host of the public television series Dessert Circus and executive pastry chef at the world-renowned Le Cirque 2000 restaurant. In Dessert Circus he stays true to his principles. Learn how to temper chocolate (simply bringing melted chocolate to the right temperature) and you can make Chocolate-Covered Almonds. Learn to make sorbet (no harder than buying an ice cream machine) and you can make a Palette of Sorbets, a chocolate palette artfully topped with five different fruit sorbets. Master the recipe for Classic Genoise cake and you have the starting point for everything from Banana Moon Cakes to a raspberry mousse-filled ladybug. Jacques explains it all in clear, plain language, like a teacher at your side. He doesn't just tell you what to do, he tells you why you are doing it that way. Dessert Circus isn't just a stunning collection of a hundred astonishing desserts, it is a primer in the basics of dessert chemistry. You will learn about ingredients and how they react when mixed, kneaded, chilled, or heated and be taught the red flags of warning--the signs that something is not going right--and what you might be able to do to save the situation. Dessert Circus satisfies your every craving. Chocoholic? Revel in homemade Peanut Butter Cups. Want something simple and homey? How about Decorative Shortbread Cookies or Old-fashioned Macaroons? If you think creaminess is the hallmark of a dessert to die for, open up to classic Creme Brulee and soon-to-be-classic Tiramisu. There are fruit desserts (try Roosted Whole Peaches with Fresh Almonds and Pistachios), pastries, (Napoleons, Baba au Rhum), and frozen finales. But that's not all. Jacques has included recipes for all his signature desserts. Appreciate the architecture of New York City without ever leaving your kitchen by making The Manhattan, chocolate cake layered with a bittersweet chocolate cream constructed in the shape of a skyscraper. Enjoy winter any time of year with The Snowman, a little man made not out of snow but snowy white meringue and filled with tart lemon curd. If you're really feeling your baking oats, there is the final chapter, For the Truly Adventurous. Make a Cookie Tree, a Croquembouche (a pyramid of small cream puffs), or a wedding cake for sixty. Each recipe is rated for its level of difficulty so you can start with desserts that match your level of experience and work your way up to those more challenging. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate. If you love dessert, you'll love Dessert Circus.
Author: Jacques Torres
Publisher: Harry N. Abrams
ISBN: 9781584796428
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of eighty recipes from Jacques Torres for delicious chocolate creations that can be enjoyed throughout the year.
Author: Amy Clark
Publisher: Life Changer Press
ISBN:
Category : Cooking
Languages : en
Pages : 40
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Book Description
Desserts in a Flash is full of quick and delicious ways to finish any meal. Some meals just aren’t complete without a dessert to wrap up the evening. Other times, we have a sweet tooth that we will do anything within our power to satisfy. Occasionally, when creating a meal, we realize that it simply wouldn’t be right to serve it without at least having something to end it with. Unfortunately, when we realize that a dessert would be the perfect ending to a meal, it’s too late. Sometimes recipes call for a lot of time that we will have to spend mixing ingredients, waiting for the baking time in the oven, or sitting while they chill in the refrigerator. Frankly, desserts just seem to take up too much time, time we often don’t have. Luckily for us though, you don’t always need to have the whole day before you so you can create desserts. Desserts in a Flash provides you with numerous recipes for delicious desserts that take no time at all to create. You can have your cake and a pie at the same time! Or you can enjoy a no-bake cake on those occasions when you don’t want a hotter kitchen. Lack of time will never again prevent you from creating a scrumptious dessert for friends, family, or just to satisfy a sweet tooth that has happened to strike you.
Author: Editors of Delish
Publisher: Houghton Mifflin
ISBN: 0358193346
Category : Cooking
Languages : en
Pages : 249
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Book Description
The first dessert recipe collection from the editors of the wildly popular site and magazine, Delish The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand's second cookbook features 100 recipes: new classics and reader favorites that have been shared hundreds of thousands of times. You'll find all the essentials (Snickerdoodles, Death By Chocolate Brownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Crème Brûlée Cookies, Samoa Cheesecake Bars, and Moscow Mule Cupcakes--plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts. This indulgent book will appeal to food lovers who bake the way most of us do--sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends on Girls' Night.
Author: Erin Morgenstern
Publisher: Anchor
ISBN: 0385534647
Category : Fiction
Languages : en
Pages : 389
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Book Description
#1 NATIONAL BESTSELLER • Two starcrossed magicians engage in a deadly game of cunning in the spellbinding novel that captured the world's imagination. • "Part love story, part fable ... defies both genres and expectations." —The Boston Globe The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. It is called Le Cirque des Rêves, and it is only open at night. But behind the scenes, a fierce competition is underway: a duel between two young magicians, Celia and Marco, who have been trained since childhood expressly for this purpose by their mercurial instructors. Unbeknownst to them both, this is a game in which only one can be left standing. Despite the high stakes, Celia and Marco soon tumble headfirst into love, setting off a domino effect of dangerous consequences, and leaving the lives of everyone, from the performers to the patrons, hanging in the balance.
Author:
Publisher: Oxford University Press
ISBN: 0190263636
Category : Travel
Languages : en
Pages : 793
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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: Anonymous
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 81
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Book Description
In 'Secrets of Making Frozen Desserts at Home: 150 Tested Recipes', Anonymous delves into the art of creating delectable frozen treats from the comfort of one's own kitchen. The book is a comprehensive guide, featuring a wide array of recipes ranging from classic favorites to innovative and unique combinations. Anonymous's writing style is straightforward and easy to follow, making the recipes accessible to both novice and experienced home cooks. This book is a valuable resource for anyone looking to impress their guests with homemade frozen desserts that rival those found in upscale restaurants. The literary context of the book lies in the growing trend of DIY culinary arts and the desire for homemade, artisanal treats. The author's meticulous approach to recipe development ensures a successful outcome for readers wanting to recreate these delicious desserts. Anonymous, a seasoned culinary expert with a passion for creating desserts, brings years of experience to 'Secrets of Making Frozen Desserts at Home'. The author's background in baking and confectionery is evident in the detailed instructions and tips provided throughout the book. Anonymous's dedication to perfecting the art of frozen desserts shines through in the diverse and tantalizing recipes included in this comprehensive guide. I highly recommend 'Secrets of Making Frozen Desserts at Home' to anyone interested in expanding their culinary skills and impressing their loved ones with delicious homemade treats. Anonymous's expertise and tested recipes make this book a must-have for dessert enthusiasts and aspiring home chefs alike.
Author: Mcduffie ERIC
Publisher:
ISBN:
Category :
Languages : en
Pages : 73
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Book Description
International Women's Day is approaching, and it's a great opportunity to honor the special woman in your life. There's nothing better than cooking her some sweet goodies, whether she's your mother, aunt, or someone else totally. Making a sweet dessert doesn't have to be complicated, either. Making Desserts At Home will help you come up with something tasty no matter how inept you are in the kitchen.
Author: Alain Sailhac
Publisher: Rodale Books
ISBN: 9780875964409
Category : Cooking
Languages : en
Pages : 344
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Book Description
America's premier French chefs share the secret to the easy, fun, and healthy side of French cooking.
