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Dolce ItalianoGina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano “pure inspiration.”

Dolce Italiano: Desserts from the Babbo Kitchen
Hardcover: 384 pages
Publisher: W. W. Norton (October 8, 2007)
Language: English
ISBN-10: 0393061000

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Posted on Jul 13, 2008


The Italian Meringue Buttercream is made by whipping the egg whites to stiff peaks then pouring the sugar syrup and whipping until cooled to room temperature. Then softened butter is added a little at a time and whipped until smooth and fluffy. The Italian Meringue Buttercream can be made in advance and kept it in an airtight container in the refrigerator for a week or frozen for up to 3 months. CakeLove owner, Warren Brown shows you the process of making CakeLove standard buttercream cake, the Italian Meringue Buttercream.

5 egg whites (from large eggs)
10 oz extra-fine granulated sugar
1/4 cup water
16 oz unsalted butter, cut in small pieces

***For directions watch the video.

Posted on Jun 19, 2008


Elizabeth Falkner's Demolition Desserts: Recipes from Citizen CakeElizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination. In Demolition Desserts, she presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation. Beginning with a chapter devoted entirely to chocolate chip cookies, Elizabeth breaks down classic desserts and reconstructs them flavor-by-flavor, with stunning results. Even her most elaborate desserts have been adapted for the home kitchen, and each recipe is equipped with a detailed make-ahead time line and a minimalist version for those pressed for time.

Elizabeth Falkner’s Demolition Desserts: Recipes from Citizen Cake
Hardcover: 224 pages
Publisher: Ten Speed Press (October 2007)
Language: English
ISBN-10: 1580087817

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Posted on Mar 20, 2008


The Sweet LifeKate Zuckerman, the pastry chef at New York City’s four-star restaurant Chanterelle, offers an array of more than 100 mouth-watering desserts recipes, such as Fresh Apricot and Almond Tart, Double Chocolate and Cherry Cookies, Espresso Creme Caramels, Meyer Lemon Souffle, Muscat Grape Sorbet, Strawberry-Rhubarb Crisp, Roasted Apple Beignets with Cinnamon Sugar, Almond Honey Caramel Chews, and Thin and Delicate Peanut Brittle.

The Sweet Life offers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, souffles, and frozen dessert, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients.

Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glace, readers will know they are in good, capable hands.

The Sweet Life: Desserts from Chanterelle
Hardcover: 224 pages
Publisher: Bulfinch (October 18, 2006)
Language: English
ISBN-10: 0821257447

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Posted on Mar 4, 2008


Perfect Light DessertsEverybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth — but with sensible calorie counts.Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredients combination and superior baking techniques. Not a single recipe has more than 300 calories per serving.

The results are nothing short of spectacular, with desserts that range from devil’s food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don’t taste like “diet desserts” they simply taste great.

All of the recipes in the Perfect Light Desserts achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.

Nick Malgieri is the author of seven books, including A Baker’s Tour: Nick Malgieri’s Favorite Baking Recipes from Around the World, Perfect Cakes, Chocolate, and the James Beard Award winning How to Bake.

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
Hardcover: 336 pages
Publisher: William Morrow Cookbooks
Language: English
ISBN-10: 0060779292

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Posted on Mar 4, 2008

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