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From Melt, a tiny boutique chocolatier turned major international destination for discerning chocoholics, comes this stunningly mouthwatering book of sinfully sweet treats and delights

Featuring essential insights and masterclasses for all those interested in mastering the mysteries of cooking successfully with chocolate, this gorgeous chocolate cookbook includes brilliant recipes for everything from wondrously flavored truffles and lollipops to irresistible chocolate slabs and caramels. Working closely with Melt’s head chocolatier Chikako Watanabe, founder Louise Nason has produced a book that promises to help us rethink the way in which we taste, make, and buy chocolate.

“…exquisite flavors… Metro…really delicious… Olive Magazine…Out of this world…” — The Daily Telegraph

About… LOUISE NASON founded Melt in 2006, and it has fast-become a culinary hotspot for chocolate lovers all over the world. Chikako Watanabe is Melt head chocolatier.

Melt: A Book About Chocolate
Hardcover: 256 pages
Publisher: Absolute Press
Language: English
ISBN-10: 1906650381

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Posted on Feb 21, 2012


The newest buzz on the culinary scene is a traditional favorite: the irresistibly tasty Whoopie Pie. This all-embracing cookbook covers all things Whoopie, from the ultimate classic marshmallow version to new, imaginative and indulgent creations. Renowned pastry chef and restaurant owner Viola Goren has come up with 80 exciting and easy-to-follow recipes, both savory and sweet. Imagine a yummy Nutella-filled pie, with its rich hazelnut and chocolate flavor melting in your mouth. Or one made with a peanutty Snickers’ bar, dreamy vanilla cream or delicious dulce de leche! For something a little different, whip up a fruity delight, including Cherry, Blueberry or Apple and Calvados Whoopies. Sophisticated palates will love Goren’s unique savory Whoopies, perfect to enjoy as an entree, side dish, or snack. They feature such mouthwatering fillings as smoked salmon and chives; spinach and walnuts; cheddar cheese and olives; and sun-dried tomato and basil. With so many tempting choices, there’s sure to be a Whoopie Pie that will tickle everyone’s fancy.

About… VIOLA GOREN trained at the California Culinary Academy, and took special courses at the Ewald Susan Notter School of Confectionery in Switzerland, The Callebaut Chocolate Academy in Belgium, and Fabbri & Fruibel in Italy. She was a pastry chef at the Regent Beverly Wilshire in Beverly Hills in the US. –This text refers to an out of print or unavailable edition of this title.

Whoopies!: Fabulous Mix-and-Match Recipes for Whoopie Pies
* Hardcover: 144 pages
* Publisher: Imagine Publishing
* Language: English
* ISBN-10: 1936140527

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Posted on Jan 7, 2012


Cookie swaps are not just for Christmas anymore! Cookie Swap: Creative Treats to Share Throughout the Year shows that the cookie swap is perfectly suited not only to holiday gatherings but also to garden parties, showers, children’s birthdays, summer get-togethers, and more. A cookie swap has all the same traits that make a potluck so effortless to host. Plus, the idea of a party all about cookies is simply irresistible, no matter what the season.

As talented baker Julia M. Usher reveals, cookies are infinitely adaptable to different party themes and times of year, resulting in scores of delightful possibilities. Among Cookie Swap’s eight parties are a kids’ summer bash, with Lemonade Slices and Chocolate Chip Watermelon -Wedges; a spooky Halloween fest, featuring Witches’ -Fingers and Friendly Ghosts; and a classic Christmas swap with Hot Buttered Rum Meltaways, Cranberry-Pistachio Biscotti, and Eggnog Cheesecake Streusel Bars.

With dozens of decorating and invitation ideas, over 50 delectable recipes, mouthwatering photos, and tips on hosting the best swap possible, Cookie Swap will inspire readers to make the sharing of cookies the centerpiece of every event.

JULIA M. USHER is a celebrated pastry chef and food writer who has designed extraordinary desserts for such magazines as Chocolatier, Better Homes and Gardens, Bon Appetit, and Modern Bride, and such books as Vera Wang on Weddings and For the Love of Food. Usher is a former Contributing Editor at Chocolatier magazine, a James Beard Foundation Journalism Awards finalist, and a Director of the International Association of Culinary Professionals (IACP). She divides her time between St. Louis, Missouri and Stonington, Maine.

STEVE ADAMS loves making beautiful photos of all kinds of food and beverages for companies like Nestle, Anheuser-Busch, Bacardi, Panera, and Kraft. Steve is active in IACP and the American Society of Media Photographers (ASMP) and has taught studio photography at the university level and the Maine Media Workshops. He lives in St. Louis, Missouri.

Cookie Swap: Creative Treats to Share Throughout the Year
* Paperback: 160 pages
* Publisher: Gibbs Smith
* Language: English
* ISBN-10: 1423603788

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Posted on Dec 7, 2011


Another book from the author of the best-selling Cookie Swap: Creative Treats to Share Throughout the Year. Delve into the world of cookie magic, where you can make everything from edible jewelry to cookie bacon and eggs! Organized by theme, each chapter overflows with luscious photographs and dozens of recipes and cookie crafting ideas. With carefully illustrated details, award-winning author Julia M. Usher expertly guides you in the making of perfect cookie masterpieces.

“This time the clever cookie comes in the guise of Julia Usher. [I] love the fact that she has created an instructional book with clear intent, [and] thoughtful and excellent recipes topped with quality decorations. I see a lot of adequate decorating out there, but this work is inspirational. Cupcakes had better not rest on their laurels: I can easily be persuaded to put them aside when enticed by the decorative crumbs of Julia’s cookies. Beautiful book, beautiful work . . . [I] recommend to all edible artists.” (Kerry Vincent, Food Network Challenge Judge)

“This really is the ULTIMATE cookie book. Whimsical, elegant, colorful and creative!! What more could you ask for? You will not be disappointed.” (Colette Peters Colette’s Cakes)

About… JULIA M. USHER is a celebrated pastry chef and food writer who has designed extraordinary desserts for such magazines as Better Homes and Gardens, Fine Cooking, Bon Appétit, and Modern Bride, and such books as Vera Wang on Weddings and For the Love of Food. Julia is Contributing Editor at Dessert Professional magazine, a James Beard Foundation Journalism Awards finalist, and President-Elect of the International Association of Culinary Professionals. Her first book, Cookie Swap: Creative Treats to Share Throughout the Year, was a three-time Cordon d’ Or Culinary Academy Awards winner.

Julia M Usher’s Ultimate Cookies
Paperback: 272 pages
Publisher: Gibbs Smith
Language: English
ISBN-10: 142361934X
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Posted on Dec 7, 2011


Cookies are one of life greatest pleasures. Whether you prefer them warm and gooey fresh from the oven, hearty and crunchy as a satisfying snack, or dainty and delicate for a fancy occasion, Gluten-Free Cookies has the perfect cookies for you. These scrumptious cookies are a welcome delight, whether you observe a gluten-free diet or not. You’ll find recipes here to satisfy all your cookie cravings. Indulge in ginger molasses cookies just like Grandmas, perfectly tart lemon squares, butter and sugar cookies that melt on your tongue, rich and fudgie brownies, decadent and unusual varieties for entertaining and gift-giving, and a whole range of other perfect treats.

Presenting 50 recipes, each with a full-page color photograph, along with a gluten-free primer that explains ingredients such as xanthan gum, and a selection of gluten-free products, Kohnke’s first effort is a serious contender in the busy field of gluten-free baking books. Kohnke presents classic cookies (Shortbread Galettes; Chocolate Chip and Pecan), children’s favorites (Sweet Cinnamon Snickerdoodles; Decorated Cookie Cutouts), fruit-based cookies (Lemon Drops; Frosted Pumpkin Currant Spice Cookies), bars (Double-Chocolate Brownies with Walnuts; Rocky Road S’Mores Bars), an entire chapter of creative flour-free meringues, and celebration-worthy confections like French Chocolate Macaroons and Pecan Wedding Cakes. The recipes use Kohnke’s own gluten-free flour blend, which contains brown rice flour, potato starch, tapioca flour, and almond flour, chosen by her taste testers as the closest to wheat flour in taste and appearance. This blend can be mixed in advance, and she provides conversion information for readers wishing to modify wheat-based recipes. Many of the recipes use no flour at all, but this isn’t a diet book: butter, eggs, and sugar appear in most recipes, and nutritional data is not included. With clear, concise instructions and beautiful photographs, Gluten-Free Cookies will appeal to novice and experienced bakers alike. — Publishers Weekly

About… LUANE KOHNKE has been an accomplished, gourmet cookie baker for more than 20 years. She has studied baking techniques and restaurant management at the Institute for Culinary Education in New York City. She writes a blog about cookie baking at Two of her cookie recipes were featured in the 2009 holiday cookie section of The New York Times online edition.

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Posted on Dec 6, 2011

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