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SPICE DREAMS: FLAVORED ICE CREAMS AND OTHER FROZEN TREATS

In Spice Dreams, Sara Engram and Katie Luber are back to transform desserts the same way they revolutionized spice cabinets with their two unique lines of organic spices: tsp spices and Smart Spice. In their previous cookbook, The Spice Kitchen, they gave us new ways to enhance everyday family meals with herbs and spices. Now they’re spicing up everyone’s favorite treat.

Discover how you can incorporate fresh and dried herbs and spices into your homemade frozen desserts with more than 50 recipes for ice creams, sorbets, sundaes, ice-cream sandwiches, and other frozen treats. Honey-Mint Ice Cream with Thyme and Basil, Chile-Orange-Chocolate Sorbet, Cardamom Snickerdoodle Cookie Ice-Cream Sandwiches, and Caramel Apple Sundaes are just a taste of the deliciously decadent desserts you’ll find in this unique ice-cream book.

Beautifully designed and complete with full-color photography of these delightful desserts, Spice Dreams is a satisfying and wonderfully cool addition to the cookbook library for fans of ice cream, fans of spices, and food lovers everywhere.

About…
SARA ENGRAM and KATIE LUBER are the co-founders of The Seasoned Palate, Inc., based in Baltimore, Maryland. Kimberly Toqe was the assistant test kitchen chef at Lawry’s before starting her own culinary consulting company, La Toqe Blanche.

The Seasoned Palate specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s tsp spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.

Spice Dreams: Flavored Ice Creams and Other Frozen Treats
* Hardcover: 84 pages
* Publisher: Andrews McMeel Publishing
* Language: English
* ISBN-10: 0740780166

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Posted on Jun 15, 2010

HOW TO GRILL: THE COMPLETE ILLUSTRATED BOOK OF BARBECUE TECHNIQUES

Steven Raichlen is America’s grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the “master griller.” The New Yorker writes, “For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible.”

Now Steven Raichlen’s written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it’s done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s’mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.

About…
STEVEN RAICHLEN is America’s “master griller” (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS’s popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts.

How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
Paperback: 498 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761120149

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Posted on Jun 10, 2010

SOYMILK DESSERTS


Soymilk is attracting worldwide interest for its dietary benefits and can be found in almost every market. Light and easily digestible, soymilk contains good quality phytoproteins and vitamins and minerals such as calcium, magnesium, and potassium. Although drinking soymilk is quite common it is still difficult for most people to substitute soymilk in everyday recipes, and many of those who can’t tolerate cow’s milk often go without their favorite foods. Delicious and Healthy Desserts Made with Soymilk makes cooking with soymilk simple and easy without complicated conversions or substitutions. Delicious and Healthy Desserts Made with Soymilk features 77 sweet recipes from popular chocolate cakes, fruit desserts, and puddings to fiber-rich cookies made with tofu byproducts. Each recipe comes with step-by-step photos and instructions that even a beginner can follow.

About…
YASUYO SHIDA studied at both L’Ecole LeNotre in Paris, France, and at Richmond Bakery School in Luzern, Switzerland. She has been actively appearing on TV and in magazines as a notable pastry chef as well as teaching at her home, salon style. Her easily made yet sophisticated confections are highly praised among gourmets of all generations in Japan.

Soymilk Desserts
* Paperback: 92 pages
* Publisher: Japan Publications Trading
* Language: English
* ISBN-10: 4889961682

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Posted on May 16, 2010

READY FOR DESSERT: MY BEST RECIPES

Ready for Dessert My Best Recipes

DAVID LEBOVITZ is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France.

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.

With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.

Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Ready for Dessert: My Best Recipes
* Hardcover: 288 pages
* Publisher: Ten Speed Press
* Language: English
* ISBN-10: 158008138X

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Posted on Apr 6, 2010

WHAT’S NEW, CUPCAKE?: INGENIOUSLY SIMPLE DESIGNS FOR EVERY OCCASION

The endlessly imaginative duo, Karen Tack and Alan Richardson, who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool’s or serve up a goofy chocolate moose. Captivate Mom with a bouquet of long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting.

So what is new, Cupcake?

Dozens of “EZ” projects that use just a few ingredients–perfect for kids and parties.
• More pictures, brighter colors, bolder designs.
• More faux-food creations–so real you won’t believe they’re cupcakes!
• More comical critters and the cutest pets ever!
• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.
• More spectacular holiday cupcakes: Valentine’s, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas.

You’ll end up with cupcakes so striking that you won’t want to eat them–but so delicious you’ll have no choice!

What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion
* Paperback: 240 pages
* Publisher: Houghton Mifflin Harcourt
* Language: English
* ISBN-10: 054724181X

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Posted on Mar 29, 2010

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