LOUKOUMI ROSE DELIGHT

These are most well known as Turkish delight. They are the sweets you are offered when you stop in at someone’s place, even just for a quick visit. Read more

INDULGE: 100 PERFECT DESSERTS

Learn to craft desserts from a master pâtissier. Claire Clark was the pastry chef at The French Laundry (Napa Valley in California), one of America’s most renowned restaurants. Its innovative and creative menus always deliver the highest standards of quality and great taste. Its celebrated desserts, made by Clark, are nothing short of remarkable.

Indulge is a collection of Claire Clark’s favorites dishes that any home chef can re-create. Perfectly decadent, the recipes in this new cookbook range from the deceptively simple to the more exotic. Included are cookies, cakes, pastries, mousses, ices, meringues, custards and creams, and more. Clark’s down-to-earth writing style demystifies such sumptuous sweets as:

Red wine and chocolate cake
Bitter chocolate, praline brûlée and espresso torte
Orange and pistachio semolina cake
Fig and blueberry and créme fraîche tart
Rich chocolate ganache tart with salted caramel and candied peanuts
Tropical fruit Pavlova
Mango, ginger and lime sorbet.

Along with the recipes there are valuable tips and techniques learned during Claire Clark’s 20 years as a pastry chef in world famous restaurants.

About the Author…
Claire Clark was the executive pastry chef at The French Laundry, the renowned Napa Valley restaurant. Thomas Keller is the celebrated chef, writer and restaurateur behind The French Laundry and the author of the award-winning The French Laundry Cookbook.

Product Details
* Hardcover: 240 pages
* Publisher: Whitecap Books Ltd. (January 1, 2010)
* Language: English
* ISBN-10: 1552859096

Indulge: 100 Perfect Desserts
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BAKLAVA

I love this Chanel bag looking thing. It is served, most often with a glass of water, throughout the year and at most celebrations, and on Sundays too. Working with phyllo may take a little getting used to. Read more

CIAO BELLA BOURBON BUTTER PECAN GELATO

This is a favorite with our steakhouse restaurant customers, who seem to crave a very grown-up version of our Butter Pecan Gelato. Read more

CIAO BELLA BLACKBERRY CABERNET SORBETTO

Tart and sweet blackberries play off dark, tannic, full-bodied cabernet in a sophisticated flavor combination. This elegant sorbetto has attracted a lot of press attention, became the number-one-selling sorbetto in our San Francisco store, and won a sofi award. Read more

SOYMILK DESSERTS

Soymilk is attracting worldwide interest for its dietary benefits and can be found in almost every market. Light and easily digestible, soymilk contains good quality phytoproteins and vitamins and minerals such as calcium, magnesium, and potassium. Although drinking soymilk is quite common it is still difficult for most people to substitute soymilk in everyday recipes, and many of those who can’t tolerate cow’s milk often go without their favorite foods. Delicious and Healthy Desserts Made with Soymilk makes cooking with soymilk simple and easy without complicated conversions or substitutions. Delicious and Healthy Desserts Made with Soymilk features 77 sweet recipes from popular chocolate cakes, fruit desserts, and puddings to fiber-rich cookies made with tofu byproducts. Each recipe comes with step-by-step photos and instructions that even a beginner can follow.

About the Author
Yasuyo Shida studied at both L’Ecole LeNotre in Paris, France, and at Richmond Bakery School in Luzern, Switzerland. She has been actively appearing on TV and in magazines as a notable pastry chef as well as teaching at her home, salon style. Her easily made yet sophisticated confections are highly praised among gourmets of all generations in Japan.

Product Details
* Paperback: 92 pages
* Publisher: Japan Publications Trading (April 2, 2004)
* Language: English
* ISBN-10: 4889961682

Soymilk Desserts
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DEMOLITION DESSERTS

Elizabeth 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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THE SWEET LIFE: DESSERTS FROM CHANTERELLE

Kate 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 The Sweet Lifeoffers 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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DESSERTS BY THE YARD

Desserts by the Yard, Spagos pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking shares the recipes that propelled her to the top of her profession. Night after night at Spago in Beverly Hills, Sherry Yard dazzles the powerful, rich, and famous with incredible desserts. Sherry Yard marvelous confections have won over patrons from Madonna to Frank Sinatra. Now the country’s premier pastry chef reveals the recipes that have made her a star in her own right and won her two coveted James Beard Awards.

Desserts by the Yard, begins with inspirations from Yards childhood, such as My Favorite White Birthday Cake with Chocolate and Butter Fudge Frosting, and culminates in the spectacular creations she makes every year for the Academy Awards. Included here are some of Sherry Yard most famous recipes: the slinky crème brûlée she perfected when she worked at New Yorks Rainbow Room, the coffeecake that made Campton Place Hotel San Franciscos most popular breakfast spot, and the souffléed crème fraîche pancakes with strawberry sauce she learned in Vienna.
Don’t miss the chocolate caramel tart that Hugh Grant loves, former President Clintons favorite oatmeal raisin cookies, or the treat that made actress Suzanne Pleshette exclaim, You're gonna make me fat! Desserts dont get easier than Yards No-Bake Cheesecake, more decadent than Chocolate Bread Pudding with Butterscotch Gelato, or more holiday-perfect than Triple Silken Pumpkin Pie. In sidebars to each recipe, Sherry Yard shares tricks and techniques along with hilarious anecdotes that show her pluck, determination, and generosity.

Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
Hardcover: 416 pages
Publisher: Houghton Mifflin Harcourt (November 1, 2007)
Language: English
ISBN-10: 0618515224

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