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Fondue Sweet and savory recipesWhat’s not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it’s also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night. The recipes in this book offer a range of fondue fare—from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.

Bob and Coleen Simmons have been writing cookbooks and food-related articles for more than thirty years. They are the co-authors of Williams-Sonoma Wine & Food and Essentials of Roasting, as well as Tapas Fantasticas and dozens of other titles.

Fondue: Sweet and Savory Recipes for Gathering Around the Table with Friends
Hardcover: 112 pages
Publisher: Weldon Owen
ISBN-10: 174089782X

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Posted on Mar 19, 2013


 Cinnamon RollsI love cinnamon rolls! The soft, feathery-crumbed cinnamon-spiced rolls with ooey-gooey frosting, still warm from the oven. The tiny, little-black-dress kind that you can nibble in two bites. Decadent cinnamon sticky buns. Big-as-a-plate cinnamon rolls. Cinnamon rolls in the shape of “crowns,” filled with blueberry, pumpkin, or sweet cheese mixture and topped with cinnamon streusel.

There’s a cinnamon roll for every occasion. every season, and every type of baker. Whether you like to make rolls from a mix (doctored-up Pillbury’s Hot Roll Mix, for instance), old-fashioned kneaded dough, new-fangled no-knead dough, whole wheat, vegan, gluten-free, bread machine–or the fabulous croissant-like laminated dough so reminiscent of true Danish pastry–there’s a dough and a recipe for you in this book. If you can’t stop eating classic cinnamon rolls, you’ll be happy. If you like to venture beyond a little bit, then you can try a cinnamon filling with tongue-tingling Szechuan pepper and a glaze with fresh ginger. Or wake up happy to a cinnamon roll with a fresh orange glaze. They’re all part of the World of Yum!

Judith Fertig is a food lifestyle writer and cookbook author. She has written for Bon Appétit, Food & Wine, Saveur, Vegetarian Times, and the New York Times. Her previous books include Heartland: The Cookbook, Prairie Home Cooking and Prairie Home Breads. She also writes BBQ titles with Karen Adler, the newest being The Gardener and the Grill. She resides in Overland Park, Kansas.

I Love Cinnamon Rolls!
Hardcover: 112 pages
Publisher: Andrews McMeel Publishing
ISBN-10: 1449420699

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Posted on Mar 19, 2013


The Modern Baker
A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.

About…. NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit.

The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co
Paperback: 320 pages
Publisher: DK ADULT
Language: English
ISBN-10: 9780756689148

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Posted on Feb 26, 2013


A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant HeritageA Baker’s Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent’s exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from thirty-two different nations. From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture’s beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies.

About… GREG PATENT is an American award-winning cookbook author and baker. He also co-hosts a weekly radio show about food on Montana Public Radio, The Food Guys, with Jon Jackson, and has made guest appearances on television and radio programs throughout the United States.

A Baker’s Odyssey: Celebrating Time-Honored Recipes from America’s Rich Immigrant Heritage
Hardcover: 416 pages
Publisher: Wiley
Language: English
ISBN-10: 0764572814

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Posted on Feb 22, 2013


Sweet and Natural Baking: Sugar-free, Flavorful Recipes from Mani's BakeryMani Niall’s delicious and healthful delicacies will satisfy everyone’s craving for goodies, from health-conscious bakers to dessert hedonists. The owner of the celebrated Mani’s Bakery in Southern California, Niall has spent years perfecting his technique of baking with no refined sugar–without compromising on flavor. His Sweet and Natural Baking offers 65 recipes for such delights as creamy cheesecake, chewy brownies, magnificent muffins, tangy tarts, and even rich truffles, all made using familiar baking methods. Nothing lifts the spirits like a homemade treat — and if it’s made with wholesome ingredients, it tastes all the sweeter.

About… MANI NIALL is the owner of Mani’s Bakery in the Los Angeles area, specializing in healthful, great-tasting treats. His bakery and baked goods have been featured in Bon Appetit, Food & Wine, and many other publications. MARK MCLANE is a photographer who lives in San Francisco Bay Area.

Sweet and Natural Baking: Sugar-free, Flavorful Recipes from Mani’s Bakery
Paperback: 132 pages
Publisher: Chronicle Books
Language: English
ISBN-10: 0811810496
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Posted on Feb 21, 2013

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