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THE BEST BARBECUE ON EARTH: GRILLING ACROSS 6 CONTINENTS AND 25 COUNTRIES, WITH 170 RECIPES

The Best Barbecue on Earth Grilling Across 6 Continents and 25 Countries

RICK BROWNE is the creator, host, and executive producer of public television’s Barbecue America. He has previously written four books, including Grilling America, The Frequent Fryer Cookbook, and The Barbecue America Cookbook. He lives in Ridgefield, Washington. In The Best Barbecue on Earth, barbecue goes global as pit master Rick Browne travels to 26 locations, tasting, cooking, photographing, and adapting some of the world’s best outdoor-cooking recipes for American grills and kitchens. Rick gorges on asado in Argentina; tosses Orange-Ginger Prawns on the barbie in Australia; experiences the epic South African feast known as braai; and grills just-caught sardines in Portugal. Lively introductions to each country’s unique barbecuing culture accompany a selection of the most mouthwatering and authentic yet approachable recipes Rick found there. Evocative location and styled food photographs will have readers planning a grilling party with a Korean (or German, or Mexican) theme in no time.

The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, with 170 Recipes
Paperback: 256 pages
Publisher: Ten Speed Press (May 1, 2008)
Language: English
ISBN-10: 1580088759

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Posted on Sep 22, 2009

LA MAISON DU CHOCOLAT: TIMELESS CLASSICS WITH A TWIST

La Maison du Chocolat Timeless Classics with a Twist

La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well.
The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations. Gilles Marchal was chief pastry chef at the Plaza-Athénée du Bristol in Paris before becoming the head of La Maison du Chocolat. Passionate and audacious, he has dedicated himself to experimenting with new flavor combinations. He is the author of a previous book, La Fraise.

La Maison du Chocolat: Timeless Classics with a Twist
* Hardcover: 152 pages
* Publisher: Stewart, Tabori & Chang
* Language: English
* ISBN-10: 1584798009

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Posted on Sep 21, 2009

THE HUMMINGBIRD BAKERY

Hummingbird Bakery

Tarek Malouf opened the first Hummingbird Bakery in London’s fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbird’s Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: There’s no shortage of options. Try Lemon Meringue with its mountain of golden fluffy meringue atop a rich, tangy lemon cream. You’ll find favorite Pecan Pie here too. When you need a sweet fix, Brownies & Bars hit the spot. Rocky Road and Muesli Bars are always popular and make welcome additions to a packed lunch. There can’t be much that beats a homemade Blueberry Muffin with your first cup of coffee in the morning. Finally, there’s something childishly satisfying about a big, chewy Cookie studded with chocolate chunks–there’s something here for every king of cookie fiend. *Classic bakes are back in vogue and this book provides 50 simple recipes for everyone’s favorites–from Vanilla Cupcakes to Key Lime Pie. *”If you haven’t tasted a Hummingbird Bakery look-too-good-to-eat cupcake, you’ve definitely missed out.” Marie Claire

About…
TAREK MALOUF used to work for ABC news in their London bureau before deciding to open the first Hummingbird Bakery in 2004 in London’s Notting Hill. There is also a branch in South Kensington with a third to open in Soho soon.

Hummingbird Bakery Cookbook
* Hardcover: 144 pages
* Publisher: Ryland Peters & Small
* Language: English
* ISBN-10: 1845978315

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Posted on Sep 19, 2009

CAFFE ITALIA

Caffe Italia

Italian cooking expert Liz Franklin offers delicious recipes inspired by Italy’s coffee bars. Liz introduces you to the best way to brew coffee at home, and lists Italian coffee from espresso to caffe freddo. Her recipes start with Cookies and Biscotti, including Baci di Dama (almond biscuits with chocolate butter filling) and Toasted Hazelnut Florentines. Little Pastries are perfect with a long coffee. Try Bocconotti (chocolate and almond cakes) or Crostatine di Frutta di Basco (woodland fruit tartlets). Tarts and Cakes include Torta di Mandorie e Pistachio (almond and pistachio cake) and Crostata di Pere e Cioccolato (chocolate and pear tart)–a great dessert. Finally, Liz’s Savory Bites are perfect for a light meal. Try Salatini con Ricotta e Spinaci (ricotta and spinach rolls) or Piadine con Ruccola Taleggio e Pesto (rocket and taleggio flatbreads). *Indulge in Italian coffee culture at home with over 30 delicious recipes for cookies, cakes, savory panini, and more. *Tempting photography by Peter Cassidy.

About…
LIZ FRANKLIN a finalist in the BBC TV’s Masterchef competition and went on to make a series of cooking programs for the BBC Radio. She was food editor for “Good Health” magazine and is now a freelance cook, food writer, and stylist. She also runs cookery and wine education school in Italy. For Ryland Peters & Small she has also written “Cooking Italian with Kids” and “Oils & Vinegars”.

Caffe Italia: Indulge in Italian Coffee Culture at Home With over 30 Delicious Recipes
* Hardcover: 64 pages
* Publisher: Ryland Peters & Small
* Language: English
* ISBN-10: 1845978358

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Posted on Sep 19, 2009

THE PASTRY QUEEN: ROYALLY GOOD RECIPES FROM THE TEXAS HILL COUNTRY’S RATHER SWEET BAKERY & CAFE

The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe

Rebecca Rather has worked as a caterer and baker for 15 years, first for a couple of upscale Houston catering companies and then as the executive pastry chef for a group of high-end Houston restaurants. Then, while overseeing research and development for the Austin-based Schlotzky’s Corporation, she studied with renowned artisan baker Daniel Leader. Rather opened her own bakery, Rather Sweet Bakery, first in Austin in 1999. In 2000, she moved the bakery to a larger yet more intimate setting about an hour west of Austin.

In The Pastry Queen, Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July’s Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather’s 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin’ to bake.

The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe
Hardcover: 240 pages
Publisher: Ten Speed Press; First Edition edition (October 1, 2004)
Language: English
ISBN-10: 1580085628

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Posted on Sep 18, 2009

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