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MOURAD: NEW MOROCCAN

Mourad: New Moroccan

What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

About…
MOURAD LAHLOU arrived in California from Marrakesh in 1985 to go to college. A homesick young Mourad Lahlou began to channel memories of watching his mother and aunts as they prepared traditional Moroccan dishes at home. He started to cook for himself, then for friends, and then for friends of friends. He completed a master’s degree in macroeconomics, but the lure of the kitchen pulled him from his doctorate, and he opened his first restaurant, in San Rafael, California, in 1997. He then opened the decidedly modern Aziza, named after his mother, in San Francisco in 2001, to international acclaim. In 2009, he won Iron Chef America by the largest margin in the history of the show.

Mourad: New Moroccan
Hardcover: 400 pages
Publisher: Artisan
Language: English
ISBN-10: 1579654290

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Posted on Jun 9, 2012

POPCORN TREATS

popcorn

Too long hidden away in dark movie theaters, popcorn is a treat that’s ready to take a leading role! And on hand to give this humble kernel a star makeover is the wonderfully creative Hannah Miles who shows how popcorn can be dressed up in a riotous variety of fabulous flavors! Sweet treats range from classic Butter Toffee to indulgent Raspberry and White Chocolate. For those who prefer savory flavors, the Pumpkin Seed, Chilli and Thai Spiced varieties are all great healthy snacking options. But it is the gourmet flavors that are not to be missed: try Margarita, Black Truffle or Salted Caramel popcorn for a truly decadent treat. Or simply combine this favorite snack into other popcorn treats such as Cookies, Cupcakes, Sundaes or Lollipops for the best of both worlds. The possibilities are endless and the preparation is simple, so join in the fun and start popping!

About…
HANNAH MILES, a lawyer and MasterChef finalist in 2007, has developed a second career as a cake maker and food writer. She has a monthly column in Country Kitchen and Country & Town House magazines and writes for Delicious. She is the author of Sundaes & Splits, also published by Ryland Peters & Small.

Popcorn Treats<
Hardcover: 64 pages
Publisher: Ryland Peters & Small
Language: English
ISBN-10: 1849752001

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Posted on Jun 7, 2012

LET THEM EAT VEGAN!: 200 DELICIOUSLY SATISFYING PLANT-POWERED RECIPES FOR THE WHOLE FAMILY

Let Them Eat VeganVegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients–no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans ’n greens. There’s no relying on meat analogues here, either–just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition–and taste buds–in mind. From the simplest comfort foods like Warm “Vegveeta” Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted.

Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family
Paperback: 368 pages
Publisher: Da Capo Lifelong Books
Language: English
ISBN-10: 0738215619

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Posted on Jun 6, 2012

SWEET CREAM AND SUGAR CONES: 90 RECIPES FOR MAKING YOUR OWN ICE CREAM AND FROZEN TREATS FROM BI-RITE CREAMERY

Sweet Cream and Sugar Cones 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite CreameryBi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.

Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.

Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).

About…
KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco’s 42 Degrees Restaurant. Anne’s career has spanned more than two decades as a pastry chef at some of San Francisco’s finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club.

DABNEY GOUGH is a writer and recipe developer whose work has appeared in Fine Cooking, HAWAII Magazine, the Honolulu Weekly, and Edible Hawaiian Islands, among other publications. She is the coauthor of Bi-Rite Market’s Eat Good Food.

Sweet Cream and Sugar Cones
Hardcover: 224 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 1607741849

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Posted on Jun 5, 2012

GELATO: SIMPLE RECIPES FOR AUTHENTIC ITALIAN GELATO TO MAKE AT HOME

Gelato is not simply the Italian word for ice cream. “A good gelato should be rich in flavor but you shouldn’t feel full even after you’ve eaten a pint of it. Trust me!” So says Adriano di Petrillo, owner of Dri Dri, the fashionable London-based gelateria. Authentic Italian gelato is made with milk rather than cream, so it’s much lighter and significantly lower in fat. Gelato is made by a process called “mantecazione,” where it is frozen and churned very slowly so it doesn’t absorb too much air. This achieves a creamy texture without the fat. Gelato is surprisingly easy to make at home with a domestic ice cream maker. Try Adriano’s simple recipes for Vanilla, Coffee, Bitter Chocolate, Cookies and Cream, and Tiramisù. Also included are recipes for fresh and fruity sorbets and granitas, including Green Apple and Mixed Berries. Suggestions for delicious ways to serve your creations include Bitter Chocolate Gelato with Cherry Compote; Lemon Gelato with Brioche; and Almond Gelato drowned with hot espresso. Ideas for gelato-based drinks include Italian classics such as a Rossini (strawberry sorbet with Prosecco) and Sgroppino (lemon gelato blended with vodka or Prosecco).

About…
ADRIANO DI PETRILLO was born in Parma, Italy, and before launching Dri Dri in July 2010, he lived in New York and managed Art Partner, a leading talent agency for fashion photography and styling. He could never find a good gelato outside of Italy, so he opened his two London Dri Dri stores in the fashionable districts of Portobello Road and Chelsea.

Gelato
Hardcover: 128 pages
Publisher: Ryland Peters & Small
Language: English
ISBN-10: 1849752494

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Posted on Jun 3, 2012

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