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Author: Brenda Rhodes Miller
Publisher: Penguin
ISBN: 9781557884039
Category : Cooking
Languages : en
Pages : 212
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Book Description
Author: Brenda Rhodes Miller
Publisher: Penguin
ISBN: 9781557884039
Category : Cooking
Languages : en
Pages : 212
Get Book Here
Book Description
Author: Fran Bigelow
Publisher: Broadway
ISBN: 0767916581
Category : Cooking
Languages : en
Pages : 250
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Book Description
The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business. Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood. Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike. Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit,Pure Chocolateis a must-have for any chocolate aficionado.
Author: Darren Purchese
Publisher: Murdoch Books
ISBN: 9781742663371
Category : Cooking
Languages : en
Pages : 0
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Book Description
Sweet Studio is a laboratory for delectable desserts, where classically trained pastry chef Darren Purchese produces exquisite and extravagant sweet creations. Each of his desserts are made from component parts, like jellies, mousses, sponges, creams and spreads which are built up, layer upon layer, to create the finished work of sweet art. This book is guaranteed to bring out the inner Willy Wonka in all of us.
Author: Caryl Westwood
Publisher: Celestial Arts
ISBN: 9780890878477
Category : Angels
Languages : en
Pages : 0
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Book Description
Pastry chef Caryl Westwood offers up her most delightful and decadent dessert recipes to tempt angels and devils alike. Using simple, fresh ingredients, one can revel in truffles, mousses, sorbets, tarts, brulees, and cheesecakes. Charming line drawings illustrate each of the nine choirs of angels, from cherubim and seraphim to archangels and guardian angels.
Author: Alice Medrich
Publisher: Artisan Books
ISBN: 1579656854
Category : Cooking
Languages : en
Pages : 273
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Book Description
A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!
Author: Rose Reisman
Publisher: Penguin
ISBN: 9780028644462
Category : Cooking
Languages : en
Pages : 340
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Book Description
This title includes recipes for cakes, pies, tarts, crumbles, and puddings all low in fat. It covers all the major institutions from sugar to dairy and soy and has 193 recipes with a detailed analysis on each.
Author: Brian K. Davidson
Publisher: John Wiley & Sons
ISBN: 1119286166
Category : Cooking
Languages : en
Pages : 420
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Book Description
Get empowered to safely keep the weight off after surgery If you're reading this, odds are you have made the very important decision to improve your health by undergoing weight loss surgery. Hats off to you—it's no small feat and could very well have saved your life! While your surgeon provided you with the tool to assist you in losing weight, making that tool work is up to you—and that's where this sensitive and authoritative guide comes in. In Weight Loss Surgery Cookbook For Dummies, 2nd Edition you'll find the fail-safe, easy-to-follow guidance you need to make smart, informed choices as you adopt a healthy eating regimen to your lifestyle. Packed with 100 plus delicious recipes, healthy recommendations, the latest information on grasping the ingredients in your food, expert tips on meal planning and shopping, and so much more, you'll find everything you need to safely keep those pounds coming off post-surgery. Successfully navigate a post-surgery lifestyle Get the lowdown on the latest dietary guidelines Know which foods to buy and how to prepare them Stay on track with meal planning, setting up your kitchen, and more Losing those initial pounds through surgery is just the first step—and this book helps you make the lifelong lifestyle changes needed to maintain your weight without sacrificing the pleasure of eating delicious food.
Author: Susan Stachler
Publisher: Sourcebooks, Inc.
ISBN: 149263784X
Category : Biography & Autobiography
Languages : en
Pages : 215
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Book Description
A heartwarming memoir of a family that refused to give up When twenty-two-year-old Susan Stachler was diagnosed with cancer, her mother, Laura, was struck by déjà vu: the same illness that took her sister's life was threatening to take her daughter's too. Heartbroken but steadfast, Laura pledged to help Susan through the worst of her treatments. When they discovered that Laura's homemade ginger cookies soothed the side effects of Susan's chemo, the mother-daughter duo soon found themselves opening Susansnaps and sharing their gourmet gingersnaps with the world. Told with admirable grace and infinite hope, The Cookie Cure is about more than baked goods and cancer—it's about fighting for your life and for your dreams.
Author: Jennifer Donovan
Publisher: Watkins Media Limited
ISBN: 1848991509
Category : Cooking
Languages : en
Pages : 235
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Book Description
Sheasby's 100 recipes explore chocolate in all of its guises, from sauces and desserts to tarts, biscuits, cakes and drinks. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavors, textures and aromas are always utterly intoxicating. Chocolate provies a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you're looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones.
Author: Alex Snodgrass
Publisher: Harvest
ISBN: 0358004411
Category : Cooking
Languages : en
Pages : 311
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Book Description
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
