Even experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe!
Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you’ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts.
The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need! 75 color photographs.
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MAGNUS JOHANSSON is an internationally recognized and award-winning Swedish pastry chef. He is a gold medalist in the Culinary Olympics, and founded a chocolate festival at the Nordic Museum in Stockholm. He is a frequent lecturer and leader of culinary seminars.
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Hardcover: 160 pages
Publisher: Skyhorse Publishing; 1 edition
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Weight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito’s latest Now Eat This! book is the solution .
In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama’s Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more!
NOW EAT THIS! ITALIAN proves that Italian food doesn’t have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds.
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ROCCO DISPIRITO is a chef and the author of nine award winning books including the # 1 New York Times bestsellers NOW EAT THIS! And NOW EAT THIS! DIET. Rocco’s NOW EAT THIS! series: features healthy makeovers of America’s favorite comfort foods, from fried chicken to apple pie, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Everything you’ve always loved … well, now you can enjoy it without worrying about what it will do to your waistline. What’s more, every dish weighs in at less than 350 calories.
Chef Rocco DiSpirito is on a mission to change people’s perception of healthy food by making delicious low-fat, low-calorie dishes easily accessible. To that end, he launched the Now Eat This! Truck, which will travel around New York City selling meals created from recipes featured in his wildly successful series of cookbooks of the same name. Each meal will include an entrée under 350 calories as well as a healthy drink and dessert option. Chef DiSpirito will donate 100% of the proceeds to provide a free lunch to a New York City student.
Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy–All Under 350 Calories
Hardcover: 384 pages
Publisher: Grand Central Life & Style
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Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine!
Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises. Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that’s just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own.
LINDA K. JACKSON is a senior advertising and marketing executive in the food and beverage industry. It is her sweet tooth and love for baking, however, that fuels her creative energy to spend time on the weekends making delightful meringue treats that ensure many a dinner invitation with the caveat, “You’ll bring dessert, right?” Linda lives in Studio City, California, with her husband and two children.
JENNIFER EVANS GARDNER is a food, travel, and wedding writer for The LA Times, The Huffington Post, and other publications. She owns Little Feet in the Kitchen cooking school for children and is the author of Barefoot in the Kitchen: The Pregnancy Survival Cookbook and Bitchin’ in the Kitchen: The PMS Survival Cookbook. She lives in Los Angeles with her son and Boston terrier.
Hardcover: 224 pages
Publisher: Gibbs Smith
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Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmanson’s clever and cute desserts are at once playful and well-crafted, appropriate for a kids’ birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering, the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads and frozen indulgences like Strawberry Lemonade Granitas.
Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.
SHAINA OLMANSON is a cook, writer, photographer, and mother of four young children. She writes the popular blog FoodforMyFamily.com, which was named one of the top ten Top 100 Mom Food Blogs by Babble.com for 2011, as well as a Top 10 Family Food Blog by My Life Scoop Blogs.com. Shaina is a daily contributor on Babble’s Family Kitchen. She lives in Minneapolis, Minnesota.
Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press
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Brimming with ideas from the pretty to the practical, Gifts from the Garden contains more than 100 projects that use the gardener’s bounty throughout the seasons. Divided into Flowers & Herbs, and Fruit, Vegetables & Nuts, Debora includes gifts that are edible, for your home and for your well being. There are potted bulbs in teacups and decorated personal seed packets; a lavender, rose and chamomile bubble bath; flower and fruit lip balms; a tisane planter and a pizza herb window box; as well as festive wreaths and ideas for using flowers and foliage when wrapping presents. And of course delicious ideas like toffee apples, herbal teas, spice rubs, chile jams, zucchini muffins and quince vodka to name a few! So whether you want to give something practical for the home, indulgent to enjoy at bath-time, or to complement a delicious dinner, there is a present for everyone.
DEBORA ROBERTSON is food writer, editor, enthusiastic kitchen botherer and optimistic planter of pretty and edible things. She lives in north London with her husband Séan, a dog, two cats and a mountain of cookbooks and seed catalogues. She is ideologically opposed to rectangular plates. Debora Robertson works for Hugh Fearnley-Whittingstall at River Cottage in England.
Gifts from the Garden: 100 Gorgeous Homegrown Presents
Hardcover: 176 pages
Publisher: Kyle Books
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