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How Baking Works: Exploring the Fundamentals of Baking ScienceHow Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works
, thoroughly covers the entire baking process, emphasizing the “whys” at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.

How Baking Works, offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

PAULA FIGONI is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

How Baking Works: Exploring the Fundamentals of Baking Science
* Paperback: 528 pages
* Publisher: Wiley; 3 edition (November 9, 2010)
* Language: English
* ISBN-10: 0470392673

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Posted on Dec 21, 2009


The Fundamental Techniques of Classic Pastry Arts
An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.

Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its “Total Immersion” curriculum. With a world-class faculty, including deans Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.

The Fundamental Techniques of Classic Pastry Arts
* Hardcover: 512 pages
* Publisher: Stewart, Tabori & Chang
* Language: English
* ISBN-10: 1584798033

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Posted on Nov 3, 2009



No one captures big-hearted, big-hatted Texas hospitality like Rebecca Rather–a beloved Hill Country author, restaurateur, and hostess with a growing national reputation. In PASTRY QUEEN PARTIES, Rebecca celebrates her state’s culinary traditions, flavors, and ingredients with more than 100 savory and sweet recipes ranging from Honey-Lavender Rack of Texas Lamb to Grilled Cajun Catfish Tacos, Fig Crostada to Peach Daiquiri Likkercicles. The book is divided into six location-based party menus: a high society Houston soiree, a West Texas artist and musicians’ bash, Tex Mex dining in San Antonio, a Gulf Coast summer beach bonanza, a small-town homecoming, and a sweet and sunny Hill Country garden party. Sidebars with tips and secrets from Rebecca and other great Texas hosts and hostesses, along with more than 100 gorgeous scenic and food photos, make for an irresistible invitation to do it up big, Lone Star style.

2008 IACP award-winning author REBECCA RATHER is the chef-owner of Rather Sweet, a bakery café, and Rebecca’s Table, a Zagat-rated restaurant–both main street businesses based in the Texas Hill Country town of Fredericksburg, Texas. This is her third book.
ALISON ORESMAN has worked as a journalist and restaurant critic for more than 20 years, writing and editing for newspapers in Wyoming, Florida, and Washington State. She lives in Bellevue, Washington.

Pastry Queen Parties: Entertaining Friends and Family, Texas Style
* Hardcover: 256 pages
* Publisher: Ten Speed Press (October 13, 2009)
* Language: English
* ISBN-10: 1580089909

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Posted on Oct 23, 2009


rose-levy-beranbaum-heavenly-cakes- At last an all-new, full-color cake lover’s companion from Rose Levy Beranbaum, “The Cake Diva!”

Rose Levy Beranbaum is a much beloved and widely respected baking legend, “a worshiped woman . . . revered by serious cooks and part-timers” alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose’s Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.

This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil’s Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

Rose’s Heavenly Cakes, features Rose’s trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time. There are over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes. You will find special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor.

Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.

ROSE LEVY BERANBAUM is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. She also won a James Beard Foundation Award in 1998 for Rose’s Christmas Cookies, and her most recent book, The Bread Bible, was an IACP and James Beard Foundation nominee.

Rose’s Heavenly Cakes
* Hardcover: 512 pages
* Publisher: Wiley
* Language: English
* ISBN-10: 0471781738

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Posted on Oct 13, 2009



Mrs. Rowe, known fondly as “the Pie Lady” by many of her customers, was the quintessential purveyor of comfort food. Now her family carries on her legacy at her 60-year-old, all-American roadside café in Staunton, Virginia, as well as at the new country buffet, catering business, four cafeterias, and a bustling take-out counter that sells 100 pies a day. With Southern classics like Key Lime and Pecan Fudge and restaurant favorites like Peanut Butter Custard and Strawberry Sour Cream, along with a variety of crusts and toppings, this little slice of Southern hospitality will satisfy every type of sweet tooth, while convincing even city slickers to take the time to smell the French Apple Pie.

MOLLIE COX BRYAN is an award-winning writer and poet. She is a frequent contributor to GRIT magazine and has penned essays and articles for NPR’s “Kitchen Window,” Taste of the South magazine, and Virginia Living magazine. She is also a family life columnist for a local newspaper in Staunton, Virginia. She lives with her husband and two daughters in Waynesboro, Virginia.

Mrs. Rowe’s Little Book of Southern Pies
Hardcover: 128 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 1580089801

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Posted on Sep 22, 2009

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