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MOLLY MOON’S HOMEMADE ICE CREAM

Molly Moon Ice Cream Shop has been a instant hit since opening its door in the spring of 2008. People have been happily lining up for a cone or signature sundae ever since. Now you can make her delicious ice creams, sorbets, and toppings at home in Molly Moon’s first cookbook. She compiled the recipes by season focusing on using local, fresh fruit and herbs in combinations that are both familiar and surprising. You will find recipes for childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make.

About…
MOLLY MOON NEITZEL is an ice cream eater turned expert ice cream maker. After a career in the political and music industries, Neitzel opened her first Molly Moon’s Homemade Ice Cream shop in the spring of 2008 in a great neighborhood hangout in Seattle where people could congregate and celebrate their favorite dessert. Her success has led Neitzel to open five more shops and the signature Molly Moon’s blue ice cream truck. Molly Moon have been been hailed as one of the best in the United States by Bon Appétit, Sunset, Food & Wine, and Travel + Leisure magazines. Neitzel lives in Seattle with her lovable husband, Zack and even more lovable company mascot, Frenchton pup, Parker Posey (featured in the company logo).

Christina Spittler is head chef at Molly Moon’s Homemade Ice Cream. Following an environmental studies degree at the University of Washington, Christina dove in to studying pastry at the Seattle Culinary Academy. Her environmental ethic, passion for all things edible, and her culinary expertise led the Northern California native to the pastry kitchens at Seattle’s Earth and Ocean and Rover’s. She is also the author of the humorous food blog Be Coolinary.

Molly Moon’s Homemade Ice Cream
Hardcover: 144 pages
Publisher: Sasquatch Books
Language: English
ISBN-10: 1570618100

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Posted on Jun 2, 2012

HUMPHRY SLOCOMBE ICE CREAM BOOK

Humphry Slocombe Ice Cream BookHumphry Slocombe is not your average ice cream shop. They make frozen treats in many unique and delightful flavors. Their first cookbook is a collection of 50 favorite recipes and the story behind it for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. The secret to their most popular flavor, Secret Breakfast, has been revealed. You will learn how the cornflakes stay crunchy in the ice cream. Plus, more than 50 color photographs, dozens of graphics and drawings, and scenes from the shop present a delicious foray into this scoop of San Francisco’s incredible food scene. You will learn about the people behind and love their odd ways.

About…
JAKE GODBY is chef and owner of Humphry Slocombe. He lives in San Francisco.
SEAN VAHEY is operations manager and co-owner of Humphry Slocombe. He lives in San Francisco.
PAOLO LUCCHESI is columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco.
FRANKIE FRANKENY is a San Francisco-based food and lifestyle photographer.

Humphry Slocombe Ice Cream Book
Paperback: 144 pages
Publisher: Chronicle Books
Language: English
ISBN-10: 1452104689

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Posted on Jun 1, 2012

SWEET VEGAN

Sweet Vegan

Sweet Vegan features a wide variety of vegan, gluten-free, and raw dessert recipes that are manageable for bakers of all levels and appeal to an audience with specific food allergies that straight vegan recipes may not include. If the reader is curious about gluten-free or raw desserts – or needs to prepare something for someone else with dietary restrictions – they can try out some recipes without buying a whole book dedicated to them. Emily’s exclusive gluten-free flour mix is the closest readers will ever come to all-purpose flour, therefore making the finished product taste much better. A cookbook is all about making the most delicious recipes to share with friends and family.

About…
EMILY MAINQUIST founded Emily’s Desserts in 2008, a 100% wind-powered vegan dessert company. Her desserts can be found in Wegmans and other stores nationally, online, and in her kiosks in Baltimore. She has been featured in both local and national media, publications, and online sites. She lives in and runs her bakery out of Baltimore, MD.

SWEET VEGAN
* Paperback: 144 pages
* Publisher: Kyle Books
* Language: English
* ISBN-10: 1906868352

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Posted on Apr 3, 2012

DONUTS

Donuts

Nothing goes better with a steaming cup of hot coffee than a fluffy donut. Whether filled, glazed, or sprinkled, donuts are comfort food at its best. Featuring over 40 treats in all shapes and sizes, this book has something to tempt every palate. The opening chapter takes you through the donut-making process from start to finish, demystifying every step. Next are a handful of classic recipes that everyone loves. Old-fashioned jelly-filled donuts; sweet maple-glazed bars; and rich devil’s food rings are only a few of the offerings. Also included are new twists on old favorites, including decadent salted caramel donuts; flavor-packed lemon–olive oil donuts; crispy bacon-topped donuts; and much more. The last chapter opens up a whole world of donuts: crunchy cinnamon-sugar churros served with rich chocolate sauce; light and airy ricotta zeppole; and warm sopaipillas drizzled with honey are just a few of the global treats. Ending the book are recipes for various fillings, frostings, and glazes to inspire you to get creative. Packed with luscious photographs, this book shows how easy and satisfying it is to make donuts at home. There’s sure to be a special treat for everyone to enjoy!

About…
ELINOR KLIVANS is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.

Donuts
* Hardcover: 112 pages
* Publisher: Weldon Owen
* Language: English
* ISBN-10: 1740899822

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Posted on Apr 3, 2012

SUGARLICIOUS!

Sugarlicious

With a dab of bright icing and a sprinkle of color, you can transform drab sugar cookies into glowing planets, plain marshmallows into scary zombies and simple cake pops into blooming flowers. Meaghan Mountford, creator of the blog The Decorated Cookie and the Edible Crafts editor of CraftGossip.com, shares her secrets for producing adorable, edible art.

Full of beautiful color photos and illustrated step-by-step directions, this guide will demystify professional techniques so that anyone can learn how to pipe icing like a pro and have fun with fondant.

With the lively inspiration and foolproof directions in this book, you can discover how to personalize any sweet treat and turn your home kitchen into a studio for sugarlicious works of art!

  Sugarlicious
* Paperback: 240 pages
* Publisher: Harlequin
* Language: English
* ISBN-10: 0373892543

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Posted on Apr 2, 2012

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