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MRS. ROWE’S RESTAURANT COOKBOOK: A LIFETIME OF RECIPES FROM THE SHENANDOAH VALLEY

Mrs Rowes Restaurant Cookbook A Lifetime of Recipes from the Shenandoah Valley

In 1947, single mother Mildred Rowe helped start a small restaurant in the foothills of Appalachia. Today, that restaurant serves half a million locals and visitors a year, making it the most popular reason to stop over in Staunton, Virginia. MRS. ROWE’S FAMILY AND RESTAURANT COOKBOOK tells the story of this Shenandoah Valley institution and collects the best of Mrs. Rowe’s cherished home-style recipes–timeless American comfort food like spoon bread, fried chicken, and cherry pie. Illustrated with beautiful vintage photographs, this nostalgic tribute is guaranteed to fill hearts and bellies with a hankering for a real home-cooked meal.

About…
An award-winning writer and poet, MOLLIE COX BRYAN is a parenting columnist for a local newspaper in Staunton, Virginia, and is a frequent contributor to Grit magazine.

Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley
Hardcover: 240 pages
Publisher: Ten Speed Press
Language: English
ISBN-10: 1580087345

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Posted on Sep 17, 2009

THE PASTRY QUEEN CHRISTMAS: BIG-HEARTED HOLIDAY ENTERTAINING, TEXAS STYLE

The Pastry Queen Christmas

The annual Fredericksburg Christmas parade marks the beginning of the Hill Country’s holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, gooey chocolate, and a sleigh’s worth of savory indulgences to meet the Texas-sized entertaining-to-go orders of her neighbors. In THE PASTRY QUEEN CHRISTMAS, Rebecca shares nearly a hundred traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Tree-trimming, open houses, cookie decorating, and Santas running down Main Street . . . Christmas time is here.

The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style
File Size: 7295 KB
Print Length: 240 pages
Publisher: Ten Speed Press (November 23, 2011)
Sold by: Amazon Digital Services, Inc.
Language: English
ASIN: B004W0HZTS

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Posted on Sep 16, 2009

FALLING CLOUDBERRIES

FALLING CLOUDBERRIES

Falling Cloudberries arrived at our desk and we fell in love with every aspect of the book, from the delicious recipes to the poetic sensibility of its author, Tessa Kiros. We traveled through memory and around the world with Kiros, for this is a special book, one filled with international cooking and international family memories. –In Mamas Kitchen

Falling Cloudberries is not only a work of art, but also a really, really, REALLY good cookbook! Recipes are clearly written for the home cook and are very reproducible. The international flavors make the preparation entertaining and fresh. –Food Reference

Tessa captures a life rich with ingredients, dishes, smells, and tastes – a personal history in food.

Tessa Kiros’ family tree has Russian, Finish, Greek Cypriot and Italian branches. Dishes reflect that and her experience in Austraila, Mexico, and Britian as well.

The New York Times calls Tessa Kiros’s work “exuberant and colorful.” And that is just what her gem, Falling Cloudberries: A World of Family Recipes, is. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in.

Kiros’s Apples for Jam, was called “a lovely quilt snuggled softly against your cheek” by the Times Herald-Record of Hudson Valley, New York.

You’ll find Falling Cloudberries in the Cookbook section, but it could also easily be found in the World Cultures or Travel sections because the recipe collections give a unique taste of Finland, Greece, Cyprus, South Africa, and Italy all in one.

This is possible because of Kiros’s life. She takes us on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations.

Taste the world without leaving your kitchen.

* Destination: delicious. Kiros inspires home cooks with a broad offering of dishes from Finland, Greece, Cyprus, South Africa, and Italy.

* Recipes are organized by country and are complemented with 185 four-color photographs and gorgeous illustrations. A handy index makes it easy to find specific foods and recipes.

* The book even has a lovely illustration of the author’s family tree, which gives home cooks an inside look at the author’s diverse and world-spanning family and their food traditions.

* The bold packaging and robust photography are just as inviting as Tessa’s tasty dishes.

About…
TESSA KIROS was born in London to a Finnish mother and Greek-Cypriot father. She grew up in South Africa and has since traveled the world learning about diverse cultures, traditions, and tastes. She has worked in restaurants in Australia, Greece, Mexico, and at the famous Groucho Club in London. She and her husband call Italy home.

Falling Cloudberries: A World of Family Recipes
* Hardcover: 400 pages
* Publisher: Andrews McMeel Publishing (March 24, 2009)
* Language: English
* ISBN-10: 0740781529

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Posted on Sep 16, 2009

THE SWEET SPOT: ASIAN-INSPIRED DESSERTS

The Sweet SpotWhen it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.

In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.

Eschewing the heavy use of butter and sugar, Pichet Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.

The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it’s time to embrace the enticing range of exotic desserts.

The Sweet Spot: Asian-Inspired Desserts
Hardcover: 320 pages
Publisher: William Morrow Cookbooks (May 22, 2007)
Language: English
ISBN-10: 0060857676

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Posted on Jul 23, 2009

CHOCOLATES AND CONFECTIONS: FORMULA, THEORY, AND TECHNIQUE FOR ARTISAN CONFECTIONER

Chocolates and ConfectionsThe public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage. A must have if you are serious to learn the hows and whys of chocolates and confections making.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Hardcover: 544 pages
Publisher: Wiley; 2 edition (November 6, 2012)
Language: English
ISBN-10: 0470424419

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Posted on Jul 22, 2009

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