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Author: Gabriel Gate
Publisher: Hardie Grant
ISBN: 9781743793015
Category : Cooking
Languages : en
Pages : 0
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Book Description
So French So Sweet is Gabriel Gaté's love letter to pâtisserie, baking and sweet treats. An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and crèmes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create delightful treats for everyone to enjoy.
Author: Gabriel Gate
Publisher: Hardie Grant
ISBN: 9781743793015
Category : Cooking
Languages : en
Pages : 0
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Book Description
So French So Sweet is Gabriel Gaté's love letter to pâtisserie, baking and sweet treats. An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and crèmes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create delightful treats for everyone to enjoy.
Author: Michel Richard
Publisher: Harper Collins
ISBN: 0062020242
Category : Cooking
Languages : en
Pages : 244
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Book Description
Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they’d heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous—desserts. Here are mouthwatering, foolproof recipes forAmerican favorites such as pecan pie and poundcake; Richard’s personal inventions, such as FloatingIslands with Melted Chocolate Morsels and the "coffeecloud"; reinvented French classics, such as profiterolesand the Christmas log (bûche de Noël); fruitfavorites, including tarts and Pavlovas; and, of course,plenty of cookies. Going beyond traditional cookbooks, Sweet Magicshares Richard’s insights into the thinking and craftbehind every aspect of dessert, with brief essaysthat explore, explain, and entice—highlighted by thechef’s own playful illustrations. Creating exquisite dishes with only a few simpleingredients—butter, eggs, sugar, flour, chocolate—demands the instincts of an artist and the soul of amagician. Sweet Magic will unlock the inner dessertwizard in every home chef, guiding both newcomersand old hands past common missteps, to seduce themost flavor and texture from every ingredient.
Author: Claudia Fleming
Publisher: Random House
ISBN: 059323054X
Category : Cooking
Languages : en
Pages : 353
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Book Description
In this “genius” (Claire Saffitz) cookbook, the “legendary pastry chef” (Eater) invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family. “A home baker’s fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it.”—Eater ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Los Angeles Times In Claudia's first cookbook, a culinary classic, she shared recipes from the menus at Gramercy Tavern that introduced home cooks to her sophisticated, classically inspired seasonal desserts and pastries and established a standard in pastry kitchens across the country. Now Claudia is offering a new collection of recipes all developed and tweaked in her own small kitchen. Baking at home, Claudia brings her characteristic style and skilled approach to every sweet and treat, along with an ease with culinary history, and a growing connection to her own family traditions. A mix of classic favorites and new explorations, including her first foray into savory recipes for savory baking, each delicious dish is the work of a master in her prime. Claudia's knowledge and facility, refined over a storied career in pastry, mark these more casual, desserts and savory bites. Her thoughtful essays on subject ranging from working with yeast to a professional’s approach to frosting a layer cake, reflect her intention to share all she knows. With more than 140 recipes, the book is organized into chapters including: • Breakfast & Breads: Blueberry Muffins; Rhubarb Scones • Doughnuts & Cakes: Cider Doughnuts; Devil's Food with Earl Grey Cream • Cookies: Grapefruit Rugelach; Pizzelles; Maple Shortbread • Pies: Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin • Savories: Eggplant Caponata Tart; Chickpea Crackers; Tomato Crostata Making simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With Delectable, she continues to set the standard for pastry chefs and home bakers alike.
Author: Mercotte
Publisher: Taunton Press
ISBN: 9781600854996
Category : Cooking
Languages : en
Pages : 0
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Book Description
Contains recipes for different types of macarons including chocolate, licorice, rose-litchi tea, mango and passionfruit, mint chocolate, and crunchy praline.
Author: Christie Matheson
Publisher: ReadHowYouWant.com
ISBN: 1458756394
Category : Cooking
Languages : en
Pages : 222
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Book Description
Do opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly - itself a classic salty-sweet duo - these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary cookies, cakes, and candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makers, and retailers all offering tantalizing sweets complemented with salt. Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams.
Author: Claudia Fleming
Publisher: Random House
ISBN: 0593132807
Category : Cooking
Languages : en
Pages : 612
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Book Description
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
Author: Lauren Lobley
Publisher: Primal Nutrition
ISBN: 9781939563453
Category : Cooking
Languages : en
Pages : 0
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Book Description
This cookbook isn't just a book of recipes. It is a culinary journey. Written by Lauren Lobley, a former sugar addict and pastry chef turned healthy chef and health coach, The Accidental Paleo takes a carnivore's approach to plant based eating. By being mindful of textures, layers of flavor, colors and nutrition in every concoction, the recipes in this book are designed to satisfy every palate, whether they prefer their meals with or without meat.The desserts are refined sugar free (and in most cases, naturally sweetened, like the almond butter banana cheesecake), the appetizers trick the palate with their clever use of cashews and coconut milk to feign a creamy texture (like the warm spinach and artichoke dip - to die for), and the main meals carefully build upon an array of vegetables and sauces to leave everyone full and satiated (like the butternut squash lasagna). The Accidental Paleo is culinary fun for the whole family. A feast for the eyes and the taste buds, get ready to fall in love with plant-based eating like you never imagined you would. Inside The Accidental Paleo Cookbook: - 85 easy-to-follow, meat-free, grain-free, hassle-free vegetarian paleo recipes with a carnivore's approach to plant based eating - Nutrient-dense, colorful dishes that leave you feeling full (even without the meat) - Recipes that the whole family will enjoy - even the littlest of the bunch (Lauren's 2 year old daughter devours the lentil dal and the veggie curry...and basically everything else) - Creative use of nuts and other food pantry staples you never knew could be used to pack in so much flavor and texture (like the cashews in the warm spinach artichoke dip and the sundried tomatoes in the collard green wraps) - Guilt-free desserts that will have you wondering if they are truly paleo and sugar-free, and that moms can feel good about giving to their little ones because there is no refined sugar (like the chocolate banana pudding or the almond butter banana cashew cheesecake) - Many make-ahead meals that make it easy for the working person or busy parent to be able to heat up dinner in a pinch on a school night (like the chickpea soup with pesto or the veggie chili)
Author: Kyra Bussanich
Publisher:
ISBN: 1607743604
Category : Cooking
Languages : en
Pages : 146
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Book Description
When Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. She used trial and error to recreate her favorite treats-- sans gluten. Her Portland bakery, Crave Bake Shop, proved that gluten-free can taste just as good as the original.
Author: Jean C. Wade
Publisher: Random House Digital, Inc.
ISBN: 0890878862
Category : Cooking
Languages : en
Pages : 178
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Book Description
Presents one hundred recipes for desserts made without sugar, honey, corn syrup, or molasses
Author: Ani Phyo
Publisher: Hachette UK
ISBN: 0786747994
Category : Cooking
Languages : en
Pages : 230
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Book Description
Discover delectable desserts packed with nutrients and health benefits in this amazing guide to using raw ingredients to make your favorite sweets. You can have your cake and eat it too with Ani Phyo's innovative, delicious desserts. From cobblers to cookies, pies to cupcakes, Chef Ani's easy-to-make sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including “superfoods” that enhance flavor and nutrition), full-color photos, and gorgeous design, Ani's Raw Food Desserts proves you don't have to sacrifice taste or style to reap the benefits of raw foods. With recipes for: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangipane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, and Filled Chocolate Truffles.
