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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.

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

>>>>>>>> I WANT THIS!<<<<<<<<

Posted on Sep 16, 2009


Do you want to learn how to make creme brulee? This classic French dessert literally means “burnt cream”. Rich and creamy custard is sprinkled with sugar and caramelized to form a sweet and crackling topping. Creme Brulee is a great choice for your next dinner party because it can be made up to 2 to 3 days in advance. Watch and learn how Chef Marc Bauer, Marc Bauer, from the French Culinary Institute, makes creme brulee.

Creme Brulee
Makes 4 servings

2 cups heavy cream
1/3 cup granulated sugar
4 egg yolks
1/2 vanilla bean, seeds scraped or 1 teaspoon pure vanilla extract

*** For directions watch the video. ***

Creme brulee is not hard to make. But, if you prefer to take the no bake route, try these no bake creme brulee recipes:

how to make creme brulee

No Bake Espresso Creme Brulee

how to make creme brulee

No Bake Creme Brulee

Posted on Sep 16, 2009


Ceramic Rose Perfect Pie Plate

* Made of ceramic; 9-inch diameter pie plate has fluted edge creating a beautifully scalloped pie crust
* Built to demanding specifications of the best culinary shops and home bakers around the world
* This transitional is perfect for any setting
* High-fired with a scratch free glaze so it is broiler, oven and dishwasher safe

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Sep 15, 2009


Learn how easy it is to make pastry dough for your holiday pies and tarts in a matter of minutes. Use this technique for making one of our pie recipes.

1-1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water

*** For directions watch the video.***

Posted on Sep 9, 2009


Watch to learn how to make a simple parchment paper cone or a paper pastry bag for decorating cookies and cakes.

Posted on Sep 2, 2009

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