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A Day at El Bulli

If you dream of spending a day at elBulli, this the the book for you!
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria’s pioneering culinary techniques have been applauded – and imitated – by top chefs around the globe for the past decade, and he was named one of Time Magazine 100 most influential people of our time.

If you weren’t one of the lucky few to get in this year, you can experience the restaurant like never before. This generously-illustrated 600-page ‘day in the life’ features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6:15 am to switching off the lights at 2:00 am.

The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant’s innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.

Ferran Adrià, has been called “the Salvador Dali of the kitchen,” has won global acclaim as one of the most creative and inventive culinary geniuses in the world. His restaurant elBulli has 3-Michelin stars and was ranked #1 for the past three years in a row by the S. Pellegrino World’s 50 Best Restaurant Awards. Situated on a remote beach on the Costa Brava of Spain, elBulli is famous for its ever-changing 30-course tasting menu and renowned for being the ultimate pilgrimage site for foodies. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Ferrán Adrià began his famed culinary career washing dishes at a French restaurant in the town of Castelldefels, Spain. Here, Adrià familiarized himself with basic cooking methods as he applied a variety of culinary techniques, building his gastronomic repertoire. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli, and only 18 months later, he became head chef. In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World’s 50 Best Restaurant Awards.

A Day at El Bulli
Hardcover: 600 pages
Publisher: Phaidon Press Inc.; Ill edition (October 1, 2008)
Language: English
ISBN-10: 0714848832

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Posted on Jul 21, 2009


bakewise-cookbookBakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back, it’s all here! Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. Food editors and writers have kept CookWise, Shirley’s previous book, right by their computers. Now that spot they’ve been holding for BakeWise can be filled.

BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley’s daughter-in-law’s mother. Shirley also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science — “better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun’s habit.

Some will want it simply for the recipes — incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners’ sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley’s popovers are huge!

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Hardcover: 544 pages
Publisher: Scribner
Language: English
ISBN-10: 1416560785

kindleAlso Available in: Kindle Edition

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Posted on May 27, 2009


Baked New Frontiers in Baking

After many years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Ever since Baked opened in January 2005 they have recieved rave reviews. The bakery has been reviewed in countless magazines. Matt and Renato do not re-create Grandma’s pound cake or cherry pie at Baked. When they left their advertising careers behind, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. Their visions were to make “Hip, Cool…” baked treats…Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies garnished with malted milk balls. Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving as they are sweet-toothed. Which is not to say that Matt and Renato sidestep tradition absolutely such as Baked Chocolate Pie made with the ‘secret ingredient’, Ovaltine, pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea and recipes in this cookbook is freshly Baked.

Baked: New Frontiers in Baking
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215

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Posted on May 27, 2009


Confetti Cakes For Kids

Elisa Strauss of Confetti Cakes create confections as elaborate as a platter of sushi, a wine bottle in a crate, and a designer handbag. Now she is doing again focusing her talents on her younger fans with this enchanting collection of cakes,cookies, and cupcakes for kids. Strauss starts readers off with 20 delicious recipes and all the basic techniques needed to complete any project in the book. Then she offers step-by-step instructions for 24 jaw-dropping designs that can become the centerpiece of any celebration. Projects span the imagination–from a charming sock monkey, to an MP3 player, to playful hula gingerbread girls and boys–and will appeal to anyone looking for the perfect way to thrill a child with a delectable, spectacular creation.

Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery
* Hardcover: 224 pages
* Publisher: Little, Brown and Company (November 5, 2008)
* Language: English
* ISBN-10: 031611829X

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Posted on May 26, 2009


Jacques Torres Year in ChocolateLet your New Year’s resolution be “Eat more chocolate.” With Jacques Torres’ A Year in Chocolate as your guide, you won’t have any difficulty sticking with it from January right on through December.

From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.

All the holiday classics are featured here: Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July, and Chocolate Caramel Corn for Halloween. But for Torres’ chocolate-drenched imagination, tradition is also a springboard; among the book’s many fanciful creations are Chocolate-Covered Matzohs for the Passover seder and a Chocolate Tamale to celebrate Cinco de Mayo.

Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations—from traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.

Jacques Torres’ A Year in Chocolate: 80 Recipes for Holidays and Special Occasions
Hardcover: 224 pages
Publisher: Stewart, Tabori and Chang (November 1, 2008)
Language: English
ISBN-10: 1584796421

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Posted on Feb 6, 2009

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