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Flour Spectacular Recipes from Boston's Flour Bakery + CafeEvery day 1,500 Bostonians can’t resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang’s repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network’sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne’s essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.

Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.

Keller + Keller are Boston-based food and lifestyle photographers.

Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
Hardcover: 320 pages
Publisher: Chronicle Books
Language: English
ISBN-10: 081186944X

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Posted on Nov 1, 2012


Waffles Fun Recipes for Every Meal
Waffles are a favorite at breakfast and brunch, but anyone who has invested in a specialty maker will want plenty of options and inspiration. This book shows just how versatile waffles can be, with recipes such as fruit-stacked buttermilk and Belgium classics for the breakfast table; savory goat cheese, smoked salmon, and veggie fillings at lunch; and chocolate, ice cream, and other temptations for dessert. Unusual Hong Kong egg waffles show off a new shape, as do sandwiches, dippers, and other fun ideas for presentation, in this whimsical and pretty design.

TARA DUGGAN is a James Beard Foundation Award–winning food journalist and cookbook author, Tara’s published works includes Pretty Pantry Gifts and The Working Cook, a cookbook based on her column by the same name in the San Francisco Chronicle, where she was a staff food writer for 10 years. Her work has appeared in The New York Times, and Shape and California magazines, among others.

Waffles: Fun Recipes for Every Meal
Hardcover: 96 pages
Publisher: Weldon Owen
Language: English
ISBN-10: 1616282053

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Posted on Aug 27, 2012


The Cookie Dough Lovers Cookbook Cookies, Cakes, Candies, and More Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.

The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

LINDSAY LANDIS is a graphic designer/small-business owner by day and a food blogger/cookie dough addict by night. She is the author of the popular food blog Love and Olive Oil, and lives in Nashville with her husband, Taylor, and their three crazy cats.

The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More
Spiral-bound: 160 pages
Publisher: Quirk Books
Language: English
ISBN-10: 1594745641

Try these recipes from The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More:

cookie dough popsicles Invisible Cookie Dough Ice Pops
cookie dough crispies Cookie Dough Crispy Treats


Posted on Aug 26, 2012


top Pot Hand-Forged Doughnuts Secrets and Recipes for the Home Baker Among enthusiasts, Seattle’s Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, terms, and techniques (no, you don’t need a deep fryer). And the selections of toppings and glazes, from chocolate to lavender? That’s just icing on the doughnut.

Mark and Michael Klebeck are construction guys turned entrepreneurs who opened Top Pot Doughnuts in 2002. They live in Seattle. Jess Thomson is a Seattle-based blogger and freelance writer.

Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Hardcover: 144 pages
Publisher: Chronicle Books
Language: English
ISBN-10: 1452102120

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Posted on Aug 25, 2012


CLASSIC ARTISAN BAKING by Julian DayWhen Meg Rivers children were young and they clamored for a sweet treat in the afternoon, she was reluctant to give them the kind of commercial cakes so often made with artificial flavors, preservatives and colors. She started to bake her own wholesome cakes, traybakes, and cookies using good-quality, seasonal ingredients. Word spread about how delicious these treats were and her friends began to place orders.

When she got her first order for a cake to be sent to a friend in Africa, she decided to turn her hobby into a mail-order business and Meg Rivers Artisan Bakery was born. After Meg s untimely death in 2001, family friend Julian Day took over the running of the bakery. In this artisan cookbook, Julian has collected the bakery s most popular recipes inspired by English afternoon-tea classics, but with a sprinkling of influences from elsewhere in the world. This beautiful book features chapters on Family Cakes, Small Cakes, Traybakes, Cookies, Loaves and Tarts, and recipes for Ginger Cake, Wheat-free Chocolate & Hazelnut Torte, Flapjacks, Amaretti Cookies, Apricot & Nut Loaf, and Lemon Tart.

JULIAN DAY has lived and worked in Warwickshire in the heart of England almost all his life. He ran his own food wholesaling business for many years, then in 2001 he was approached to acquire the mail-order bakery business of Meg Rivers Cakes. Establishing new premises in a converted cow shed in the Warwickshire countryside, he began production again, using the original Meg Rivers recipes. He continues to run the business with the help of two of his four daughters

Classic Artisan Baking
Hardcover: 144 pages
Publisher: Ryland Peters & Small
Language: English
ISBN-10: 1849752257

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Posted on Aug 25, 2012

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