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TEA WITH BEA: RECIPES FROM BEA’S OF BLOOMSBURY


Bea’s of Bloomsbury has been offering mouth-watering teatime treats in the heart of London since 2008. Every day the layer cakes, meringues and tiers of cupcakes in the shop window entice passers-by. Now you can enjoy Tea with Bea in your own home with these easy-to-follow recipes. Cookies & bars are made to enjoy with a cup of tea. Be it lavender shortbread or double chocolate chip cookies, there’s something here to fill the tins. Imagine afternoon tea and what spring to mind are Scones & Small Cakes. Bea provides the ultimate scone recipe and other sweet finger food, such as French macarons. When teatime calls for something special, turn to the Tarts chapter. With recipes for two types of dough, and golden whiskey pecan custard pie and key lime pie, you won’t be stuck for ideas. Bea’s key to cake success is a handful of fail-safe recipes that she can always rely on. The Cake chapter is devoted to staple recipes which can be embellished or layered to create the dazzling ideas in the Special Cakes chapter. And when only a Cheesecake will do, you’ll find plenty of choice here – from the simple to the sublime.

About…
BEA VO is a chef and owner of Bea’s of Bloomsbury. Born in the Washington D.C. area, she was apprenticed to a French patisserie, trained at Le Cordon Bleu and did stints at Asia de Cuba and Nobu before opening Bea’s of Bloomsbury in 2008, with branches in Bloomsbury, One New Change in the City and, from May 2011, King’s Road, Chelsea.

Tea With Bea: Recipes from Bea’s of Bloomsbury
Hardcover: 144 pages
Publisher: Ryland Peters & Small
Language: English
ISBN-10: 1849751439

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Posted on Feb 23, 2012

COUTURE CHOCOLATE: A MASTERCLASS IN CHOCOLATE

A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream

This much-loved confectionary’s origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate—plain, milk, and white—and how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavors—from sesame to Szechuan pepper and rosemary to raspberry—or introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.

“William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other—he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field.” —- Raymond Blanc

“William has that terribly rare thing—the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success.” —- Marco Pierre White

About…
WILLIAM CURLEY is an award–winning patissier, chocolatier, and the proprietor with his wife of two chocolate boutiques named William Curley. He was awarded the Best British Chocolatier accolade for 2007, 2008, and 2009 by the Academy of Chocolate. He spent six years at numerous Michelin-starred establishments and has won numerous awards.

Couture Chocolate: A Masterclass in Chocolate
* Hardcover: 224 pages
* Publisher: Aurum Press
* Language: English
* ISBN-10: 1906417598

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Posted on Feb 21, 2012

NOW EAT THIS! DIET: LOSE UP TO 10 POUNDS IN JUST 2 WEEKS EATING 6 MEALS A DAY!


On the heels of the bestselling success of his low-calorie Now Eat This! cookbook, Rocco DiSpirito expands his brand with a weight-loss program guaranteed to produce maximum results with minimum effort.

Award-winning celebrity chef Rocco DiSpirito changed his life and his health-without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loser-changed his own diet and the caloric content of classic dishes on a larger scale.

In the Now Eat This! Diet, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes.

The secret: Rocco’s unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less-it’s never been so easy!

About…
ROCCO DISPIRITO entered the Culinary Institute of America at the age of sixteen, and at eighteen began working with legendary chefs worldwide. The James Beard award-winning chef opened the 3-star Union Pacific in New York City, where he established his culinary credentials. He was named Food & Wine’s Best New Chef and–as the first chef to grace its cover–was called ‘America’s Most Exciting Young Chef’ by Gourmet. DiSpirito starred in the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real. He has appeared on Oprah, Ellen, Chelsea Lately, and The Tonight Show, among others.

Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day!
Paperback: 320 pages
Publisher: Grand Central Life & Style
Language: English
ISBN-10: 0446584495

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Posted on Feb 21, 2012

SMALL-BATCH BAKING FOR CHOCOLATE LOVERS

No one can resist the allure of home-made chocolate desserts—but when recipes yield a full dozen or more, we often eat more than our serving size. In Small-Batch Baking for Chocolate Lovers, acclaimed food writer Debby Maugans solves the problem by crafting irresistible chocolate recipes perfectly suited for two.

Featuring more than 120 cookie, cake, pie, tart, muffin, and scone recipes, over-the-top and lavishly loaded with chocolate of all kinds, nuts, candy bars, and flavors. Ideal for the single guy or gal, small family, retiree, or bride-to-be.

There’s a dessert in this book for every occasion: a fool-proof birthday chocolate cake recipe, a chocolate orange tart for Valentine’s Day, or when you’re in the mood for a little self-indulgence, a chocolate soufflé sized for one. Your sweetheart (and your waistline) will thank you!

“In this age of singles, couples and otherwise smaller households, Small-Batch Baking is an idea that’s in step with the times.” — The Dallas Morning News

Small-Batch Baking for Chocolate Lovers
Paperback: 352 pages
Publisher: St. Martin’s Griffin
Language: English
ISBN-10: 0312612249

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Posted on Feb 21, 2012

COOKING WITH CHOCOLATE: ESSENTIAL RECIPES AND TECHNIQUES

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.

Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sacher torte, profiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars).

Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.

About…
FREDERIC BAU is the creative director and executive chef of Ecole du Grand Chocolat Valrhona. French patissier Pierre Herme contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan’s photographs were featured in French Cooking (Flammarion, 2010). Ecole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.

Cooking with Chocolate: Essential Recipes and Techniques
Hardcover: 416 pages
Publisher: Flammarion; Har/DVD edition
Language: English
ISBN-10: 208020081X

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Posted on Feb 21, 2012

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