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CAKELOVE

CakeLove How to Bake Cakes from Scratch Warren Brown has a bachelor’s degree from Brown University, and a J.D. and master’s degree from The George Washington University. After establishing a career in health education and law, he realized his calling was baking. In 2002 he opened his bakery, CakeLove, and LoveCafe followed in 2003. He lives in Washington, D.C. Warren Brown wants you to bake your cake and eat it too. And he wants you to conquer your fear of baking cakes and learn to love every step of cake baking including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends.

Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either and getting it right isn’t nearly as hard as you think. Warren Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (Sassy, a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into. For Brown, love and baking are inseparable!

CakeLove: How to Bake Cakes from Scratch
File Size: 3060 KB
Print Length: 224 pages
Publisher: Stewart, Tabori & Chang (May 18, 2012)
Language: English
ASIN: B0087OSSKU

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Posted on Sep 2, 2008

THE BEST OF AMERICAN BEER AND FOOD: PAIRING & COOKING WITH CRAFT BEER

The Best of American Beer and Food: Pairing & Cooking with Craft Beer

In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components.

About…
LUCY SAUNDERS has chronicled the microbrewery movement since 1987, for such publications as Restaurants & Institutions, The Chicago Tribune, Market Watch, and more. A syndicated columnist (The Beer & Food Companion), and food editor of All About Beer, Saunders has also apprenticed in restaurants specializing in cuisine a la biere in the U.K. and Belgium. She has conducted beer tastings for cooking schools, food writers and magazine editors, and organizations such as the International Association of Culinary Professionals. Her cookbook, Cooking With Beer, was published by Time Life in 1996.

The Best of American Beer and Food: Pairing & Cooking with Craft Beer
Paperback: 180 pages
Publisher: Brewers Publications (October 25, 2007)
Language: English
ISBN-10: 0937381918

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Posted on Jul 15, 2008

NATIVE FOODS RESTAURANT COOKBOOK

The Native Foods Restaurant CookbookTanya Petrovna is the co-owner and head chef of the five Native Foods restaurants in southern California (in Aliso Viejo, Los Angeles, Palm Springs, Palm Desert, and Costa Mesa). She developed her cooking style during years of travel in Europe and Asia. She teaches vegetarian cooking to adults and children, and she is the author of The Meat-Lover’s Vegetarian Cookbook.

Tanya treats her customers to a vegan cuisine that is so tasty, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun.

In The Native Foods Restaurant Cookbook, Tanya’s best recipes can be made at home, including: “Fun Mung Curry,” “Seitan Ole Mole,” and “Rockin’ Moroccan Skewers.” Plus, there are plenty of outrageous desserts such as “Elephant Chocolate Cake with Cinnamon Peanut Butter Topping,” “Sam’s Vegan Cheesecake,” and “Chocolate French Silk Lingerie Pie.” The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup. www.nativefoods.com

The Native Foods Restaurant Cookbook
File Size: 753 KB
Print Length: 256 pages
Publisher: Shambhala Publications (May 1, 2013)
Sold by: Amazon Digital Services, Inc.
Language: English
ASIN: B00CLTWPFG

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Posted on Jul 15, 2008

VICE CREAM

Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights

Jeff Rogers had his last Ben & Jerry’s in 1997 and began developing his vice cream in 1999. Since then, he has founded his own company, The Naughty Vegan, and has been promoting vice cream at various vegetarian, vegan, and health events around the country. Jeff lives in Seattle, Washington. It’s love at first bite! Until now, vegans and lactose-intolerant have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue!

VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of “real” ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again.

Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
Paperback: 128 pages
Publisher: Ten Speed Press (March 2004)
Language: English
ISBN-10: 1587611996

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Posted on Jul 15, 2008

BAKING WITH AGAVE NECTAR

Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate SweetenerAnia Catalano gives readers 80 ways to use the versatile sweetener in this impressive collection and as a bonus, there are a handful of vegan and gluten-free recipes. Catalano does her best to keep the recipes as simple as possible. Agave-sweetened versions of favorites like sticky buns, chocolate chip cookies, chocolate cake, lemon bars and creamy cheesecakes should be a boon for those previously unable to enjoy their sweets. Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

Ania Catalano graduated from the Natural Gourmet School of Cooking in New York. She is the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.

Up Close and Personal with Ania Catalano…

Do you have any unusual or special family traditions?
Like a lot of families, Christmas Eve is a time for a special celebration among our family and friends. We have an all-seafood menu, which includes lots of traditional Polish recipes I grew up with: herring with sour cream and onions, perogi filled with farmers cheese and potatoes, and a meatless version of bigos that’s made with sauerkraut, wild mushrooms and vegetables. My husband is Italian, so we have a mix of two culinary cultures and even more seafood dishes! The feast continues on Christmas Day. The highlight, as far as I’m concerned, is babka – a rich, yeasty sweatbread filled with raisins, cheese or poppyseeds and topped with a honey rum glaze. My mom made the best babka in the world!

How did you learn to cook?
My Polish mother was an amazing cook and I spent many years in the kitchen with her. In fact, when I owned Sprouts, we spent many more years together in my kitchens! Of course, she never had to measure anything and all her recipes were committed to memory, so my attempts to replicate her dishes never come out quite the same. She loved to experiment and try new things maybe that’s where I get my sense of adventure.

What’s been sitting in the back of your fridge for more than a year?
Let me think about what I want to own up to . . . there are a few things! Probably Melinda’s Triple XXX Hot Sauce and barley miso have been there the longest.

How do you cheer yourself up when you’re feeling down?
For me, nothing beats a spinning class at the gym! An hour of intense, kick-butt workout leaves me sweaty, happy and pumping with positive endorphins. If that doesn’t cure my blues, a glass of good red wine and a plate of cheese usually does the trick!

Baking with Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener
Paperback: 134 pages
Publisher: Celestial Arts (March 2008)
Language: English
ISBN-10: 1587613212

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Posted on Jul 15, 2008

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