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THE JOY OF VEGAN BAKING

The Joy of Vegan BakingColleen Patrick-Goudreau is the founder of Compassionate Cooks. Colleen has a master’s degree in English Literature. A long-time vegan and animal activist. She uses her writing and communication skills to raise awareness of the animal issues.

Colleen Patrick-Goudreau founded Compassionate Cooks to focus on empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, recipes and resources, workshops and lectures, articles and essays, the popular Vegetarian Food for Thought podcast, a vegetarian cooking DVD, and the cookbook The Joy of Vegan Baking.

Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites from cakes, cookies, and crepes to pies, puddings, and pastries. This book will show you just how easy, convenient, and delectable baking without eggs and dairy can be .

A seasoned cooking instructor and self-described “joyful vegan”, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for novice and seasoned baker. Learn just how easy it is to enjoy your favorite goodies without compromising your health or values. Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring, “I can’t believe it’s vegan!” Complete with color photos, this book will be an essential reference for every vegan.

The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
Paperback: 288 pages
Publisher: Fair Winds Press (October 1, 2007)
Language: English
ISBN-10: 1592332803

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

Posted on Jul 15, 2008

CHOCOLATE EPIPHANY

Chocolate EpiphanyCelebrated French pastry chef and owner of one of New York City favorite bakeries, Francois Payard, presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

Payard shares 100 recipes for home bakers of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as, Chocolate Rum Savarin, Flourless chocolate cake, Chocolate Marshmallows, Chocolate Nougat, After “8” chocolates, Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Saint Honore, Gateau de crepes with Green Tea Cream, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party. With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
*Hardcover: 272 pages
*Publisher: Clarkson Potter (April 29, 2008)
*Language: English
*ISBN-10: 0307393461

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

Posted on Jul 15, 2008

HOW TO MAKE A MELON SORBET

Watch and learn how Chef Matteo Carboni of the Academia Barilla Culinary School prepares Melon Sorbet, an easy refreshing summer frozen dessert.

1 melon (1 pound 5 oz)
1/2 oz white sugar
3 oz glucose
Juice of 1/2 lemon
Academia Barilla Traditional Balsamic Vinegar of Modena 12 years old

*** For directions watch the video.

Posted on Jul 14, 2008

DOLCE ITALIANO

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

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

Posted on Jul 13, 2008

HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM

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

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