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SOUTHERN CAKES: SWEET AND IRRESISTIBLE RECIPES FOR EVERYDAY CELEBRATIONS

Taste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Nancie McDermott shares 65 cake recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakes each moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to’s of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations
* Paperback: 168 pages
* Publisher: Chronicle Books
* Language: English
* ISBN-10: 0811853705
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Posted on Mar 22, 2010

THE SONO BAKING COMPANY COOKBOOK: THE BEST SWEET AND SAVORY RECIPES FOR EVERY OCCASION

The SoNo Baking Company Cookbook The Best Sweet and Savory Recipes for Every Occasion

JOHN BARRICELLI, a third-generation baker and owner of the SoNo Baking Company & Café in South Norwalk, Connecticut, takes the readers into the workings of his popular bakery with The SoNo Baking Company Cookbook. He shares his artisanal philosophy, emphasizing the best ingredients, techniques, and equipments to yield the best results. You’ll find warm pecan-studded sticky buns; banana streusel muffins; passion fruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto—these are only some of the mouth-watering recipes found in The SoNo Baking Company Cookbook.

Since Barricelli opened SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, it has become a hot spot for discerning pastry aficionados across the Northeast.

The SoNo Baking Company Cookbook is for both first-time and experienced bakers who can find everything they need here. You can now create your baking repertoire including new variations on old favorites with these foolproof recipes for breads, specialty cakes, delicate pastries, and much more. Barricelli will teach you what dough should feel like, what batter should look like, and what bread should smell like when it’s baking in the oven so that you become a confident intuitive baker. The SoNo Baking Company Cookbook will be used in your kitchen for years to come.

The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion
* Hardcover: 288 pages
* Publisher: Clarkson Potter
* Language: English
* ISBN-10: 0307449459
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Posted on Mar 13, 2010

CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA

Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

Inside this gorgeously illustrated book, you’ll find everything you need to make, store, and enjoy hundreds of sweet delights. Chapters include:
*Equipment and Ingredients: Details on exactly what you need—and don’t need—to create treats that will wow your friends and family
*Chocolate, Chocolate, Chocolate: A comprehensive guide to everyone’s favorite ingredient—exactly what chocolate is, how to decipher chocolate product labels, and tips on selecting the right kinds of chocolate for all your favorite recipes
*Master Techniques: A clear explanation of the key skills needed for candy making—including everything from cooking sugar to chopping, storing, and tempering chocolate
*Truffles and Chocolates: Easy-to-follow recipes for all types of truffles, including Black Forest, Coconut-Lime, and Sesame-Ginger; as well as a variety of barks, meltaways, and chocolate-dipped treats
*Brittles, Toffees, and Taffies: Popular candies based on cooked sugar, such as hard candies and lollipops, Chocolate-Coated Caramel Apples, Pecan Buttercrunch, English Toffee, and Peanut Butter Taffy
* Fudge, Fondant, and Pralines: Traditional homemade candies, including ten kinds of fudge and several pralines, as well as more specialized recipes simplified for the home cook, such as fondant and cordials
*Marshmallow, Nougat, and Jellies: Aerated candies like divinity, nougat, marshmallow, and sponge candy, as well as candy jellies and a quick, straightforward version of candied citrus
*Nuts: Nut-based sweets like marzipan and gianduja; Buckeyes, a Midwestern favorite; rochers (clusters); dragées (caramel- or chocolate-coated nuts); and that American classic: Turtles
*Chocolate Molds and Cups: Molded and filled chocolates, including Peanut Butter Bombs, Belle Helene, Buttercreams, and Black Pearls
*Layers of Flavors: Candy bars with layers of fillings enrobed in chocolate, including Kitchen Sink Bars, Marshamels, and PB&J Bars

For each type of confection, Chef Greweling provides detailed descriptions; crystal-clear, illustrated instructions; storage tips; and troubleshooting information to help readers identify and address common problems.

With step-by-step techniques, down-to-earth advice, and expertly tested recipes, Chocolates and Confections at Home with The Culinary Institute of America renders candy making accessible to everyone. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections. With Chef Greweling as your guide, you can easily create your own delicious, can’t-eat-just-one, picture-perfect confections at home.

About…
PETER P. GREWELLING, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.

Chocolates and Confections at Home with The Culinary Institute of America
* Hardcover: 304 pages
* Publisher: Wiley
* Language: English
* ISBN-10: 0470189576
>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jan 9, 2010

GIFTS COOKS LOVE: RECIPES FOR GIVING

Gifts Cooks LoveIn this beautifully presented book, Sur La Table and Diane Morgan offer something for every level of cook, providing accessible recipes delivered with helpful kitchen tips and ingredient notes, as well as guidance for artfully wrapping and presenting these edible gifts. Gorgeous full-color photographs encourage and motivate creativity, while the 40 recipes inside Gifts Cooks Love are certain to please all palates any time of year, from the sweet and simple to the gourmet. Some of the techniques include preserving fruits, dehydrating fresh mushrooms, smoking and curing meat and fish, and creating spirited beverages. For the beginning cook, there are even simple-to-make no-cook food gifts. And because tasteful treats deserve equally tasteful presentations, each delicious recipe comes with a beautiful packaging idea. Gifts Cooks Love will show you how to turn your handmade gifts into homemade hugs with a few slices of art paper, colorful twists of ribbon, or quick strokes of a brush

Gifts Cooks Love: Recipes for Giving
Hardcover: 192 pages
Publisher: Andrews McMeel Publishing
Language: English
ISBN-10: 0740793500

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jan 2, 2010

DESSERT FOURPLAY: SWEET QUARTETS FROM A FOUR-STAR PASTRY CHEF

Dessert FourPlay

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.

Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.

With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.

Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

“Johnny Iuzzini is one of the most talented pastry chefs in America. He is experimental and creative, but his originality and wit are carefully balanced by his classic pastry training. Johnny’s first book, Dessert FourPlay, will be a great inspiration for anyone who has a love of sweets.”
—Daniel Boulud, chef/restaurateur

About…
JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.

ROY FINAMORE, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
* Hardcover: 288 pages
* Publisher: Clarkson Potter
* Language: English
* ISBN-10: 0307351378

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 31, 2009

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