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Watch the video to learn how to separate egg yolks and whites with Chef Paul Prudhomme.

1. Sharply tap the egg along its middle on the side of the bowl to make a crosswise crack and gently pull apart the two half over a bowl allowing some of the whites to fall away while keeping the yolk in one half of the shell.
2. Slowing transfer the yolk back and forth from one shell to the other being careful not to break the yolk, until all the whites have fall into the bowl. The smallest trace of yolk will keep the whites from foaming properly when beating. If any yolks get into the white it can sometimes be removed with the edge of the egg shell be sure to remove all the yolks.
3. Cover leftover unbroken egg yolks with cold water to prevent a skin from forming on its surface and refrigerate for up to two days and drain them before using. The egg whites can be store in the refrigerator for up to five days in a airtight container.

Note: Eggs separate easily when cold.

Posted on Jul 23, 2009


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 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


Making gelatin is easy, but when it comes to unmolding in one piece can be intimidating. Here’s two ways to easily unmold gelatin:

1. Spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling.

2. Dip the mold into warm (not hot) water to the depth of the gelatin for 5 to 10 seconds, loosen edges with a knife or spatula, and unmold. To center a mold on a plate, rinse the plate with cold water before unmolding the dessert. Return to the refrigerator for 20 minutes to refirm.

Posted on Jul 22, 2009


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

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

Posted on Jul 21, 2009

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