Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes PDF Download
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Author: Christina Lane
Publisher: The Countryman Press
ISBN: 158157617X
Category : Cooking
Languages : en
Pages : 538
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Book Description
Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which easily serves two when cut across the middle. Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
Author: Christina Lane
Publisher: The Countryman Press
ISBN: 158157617X
Category : Cooking
Languages : en
Pages : 538
Get Book Here
Book Description
Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which easily serves two when cut across the middle. Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
Author:
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Category : California
Languages : en
Pages : 1216
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Book Description
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Category : American literature
Languages : en
Pages : 704
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Book Description
Author: Shelley A. Sonnenberg
Publisher: WestBow Press
ISBN: 1490885536
Category : Health & Fitness
Languages : en
Pages : 235
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Book Description
Discover the weight-loss story that has brought hope and inspiration to people in twenty-eight countries! Enjoy Shelley A. Sonnenbergs heart-touching poetry and refreshing sense of humor as she relates both her personal story and her method for losing weight in a fresh, entertaining way! Enjoy a varied menu of delightful, satisfying foods without the need to weigh out portions or count calories. Use the convenient food lists and suggested meal combinations to easily plan your grocery shopping. Find out how to make sixteen flavors of sweet, delicious protein powder drinks as well as easy, flavorful recipes for BBQ ribs, meat loaf, fried chicken, prime rib, and other foods that are such a joy to eat that you will look forward to mealtime. Learn how to turn to God instead of food when you have problems and how to seek his help to meet your weight-loss goals. Find out how to choose the right exercise program for you! Learn how to start with the body you have and create the body you want! Discover how to eat and exercise like a skinny person until your body figures it out! No Salads Required! will help you lose weight fast and enjoy doing it!
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Category : Union catalogs
Languages : en
Pages : 704
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Book Description
Includes entries for maps and atlases.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
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Category : Poultry
Languages : en
Pages : 876
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Book Description
Author: Andrew M. Greeley
Publisher: Forge Books
ISBN: 1429912332
Category : Fiction
Languages : en
Pages : 260
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Book Description
The irrepressible Bishop Blackwood Ryan returns as his Cardinal dispatches Blackie to The University on the South Side of Chicago to investigate a baffling locked-room mystery. Someone has assassinated a Russian Orthodox monk in his office at the Divinity School-despite the fact that the door of his office was bolted shut from the inside and no killer was found within. Who shot Brother Semyon Ivanivich Popov? There were only four professors in the building on the night of the shooting: a feminist theologian, a distinguished scripture scholar, an expert on the Talmud, and a young tenure-seeking professor whom Blackie compares to a silverback gorilla. It turns out that the mystery of the locked room is simple compared to the international intrigue that swiftly develops around the case. Intelligence agents from diverse nations seem to be involved, as well as both the Sicilian and Russian mobs. Blackie soon finds himself the target of threats and actual bullets as he seeks to unravel the deepening mystery surrounding the murdered monk-whose murky secrets may stretch all the way to the Vatican itself! Murder is more than academic in yet another delightful whodunit by one of America's most popular storytellers. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
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Category : Cooking, American
Languages : en
Pages : 280
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Book Description
Author: Jim Kar
Publisher: Xlibris Corporation
ISBN: 1465327134
Category : Cooking
Languages : en
Pages : 198
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Book Description
Having been in the food service industry since my teens, owning a restaurant and upscale catering service, Ive created and collected many wonderful recipes. My experiences ran the gamut from creating menus for a romantic dinner for two to a spring brunch adorned with tulips, to a Christmas cocktail party for 500 at an estate overlooking Biscayne Bay. We enjoyed enchanting yacht christenings, weddings, and many more special occassions that required food, service and cocktails. Every event was a unique experience. Fitting together seamlessly and matching the food to both the occasion and the host was always a challenge. What I have assembled here are easy to make recipes that dont require extensive, exotic ingredients. Have fun! Awaken the senses! Get the nose, tongue, eyes and ears aroused. If you want to be intimate, create the ambiance. Candles, linen, roses. Do you want to use food as an aphrodisiac? Use dark chocolate paired with a robust red wine. If you want to be hot & spicy, use cayenne and chilies. If you want to be silky and sexy, express it with your sauces. Having 30 friends enjoy an afternoon barbeque? Crank up the music and the grill! Prefer a more staid cocktail party? Doily lined platters, servers donning white gloves and black bowties, soft classical music wafting throughout the room sets that stage. BOOK SUMMARY Were told that FOOD IS LOVE. I say if that is true then COOKING IS FOREPLAY. Making something special for the one you love should be done with care, consideration, sensuality and tenderness. Aphrodisiacs? Cocktails, spices, a rare steak, wine, chocolate, candles, fragrances and music create the ambiance. There need not be a reason. Conceive the menu, prepare the recipes, set the mood and take delight in your affair! The more you put into it, the better it will be.
