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Teens Cook Dessert $13.96 Teens Cook Dessert |
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Dessert $19.25 Warm spices, fresh fruits, chocolate and hazelnuts. For the first time, the wonderfully intense flavors of the Mediterranean are captured in one cookbook, with desserts specifically adapted to the American palate. Far from simply listing recipes, pastry chef Cindy Mushet explores the techniques and intricacies of creating desserts—from flavor combinations to textural contrast—to evoke the distinct tastes of Italy, France, Greece, North Africa, Spain, Turkey and the Middle East. Featuring dozens of clear and uncomplicated recipes from Goat Cheese and Ricotta Tart to Lemon Verbena Sorbet, this book makes readers feel like the author is at their elbow, offering tips and suggestions as they cook. A consummate teacher, Mushet includes user-friendly headnotes and sidebars elaborating on each recipe's origins and the produce and ingredients integral to the Mediterranean kitchen, as well as offering thoughtful advice on how to select and use them. An extensive resource guide provides sources for hard-to-find specialty ingredients, produce, spices, wine and baking supplies. As American cooks prepare more and more Mediterranean-inspired menus, this book is the perfect companion to help them finish each meal with a sweet ending that conveys the very essence of this unique region. |
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Dessert: $24.38 Dessert |
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Dessert University $25.19 At twelve, Roland Mesnier began working in a pastry shop in his native France. In 1979, Rosalyn Carter hired him as the executive pastry chef at the White House, where he has delighted First Families and visitors with his extraordinary creations ever since. An accomplished teacher as well as a master chef, Mesnier now gives home cooks a complete course in making the full spectrum of delectable desserts--from muffins, gingerbread, and pumpkin pie, to souffles and stunning special occasion cakes. Mesnier has overseen thousands of dazzling desserts for state dinners and family occasions, but his focus is always on fresh, natural flavors, and making the best tasting, most attractive desserts in the simplest, most efficient way. This is a real teaching book that will appeal equally to the novice and accomplished cook, with recipes organized into chapters from simple to complex. Mesnier starts with fresh fruit desserts like Bananas in Raspberry Cream and moves on to creamy custards, puddings, and souffles, mousses and bavarians, ice creams, meringues, crepes, and breakfast delights. There are irresistible cookies and tarts, and cakes that range from basic to sophisticated. Tips on techniques, ingredients, and serving suggestions are all included, and Mesnier reveals the Five Golden Rules of Pastry that every cook must master. A joy to read and cook from, Dessert University contains the experience and expertise of an extraordinary career condensed into one accessible, practical, and essential volume. |
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Dessert Circus At Home $9.98 Celebrated Pastry Chef Jacques Torres specially designed his new dessert cookbook for the home cook. Torres makes mouthwatering desserts, from the traditional to the whimsical, fun and easy, with recipes that appeal to child and adult alike.` |
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The Dessert Bible $20.96 Here is the definitive dessert cookbook for the American home cook. Christopher Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate and more. He explains basic techniques like beating and folding in egg whites, working with pie dough, and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can also be made at home. Every recipe has been tested, retested and revised from scratch to ensure that these are truly the ultimate and simplest versions. Christopher Kimball will have his own cooking show on PBS beginning in Fall 2000. |
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Dessert FourPlay: $23.09 Autographed Bookplates Available for this Title Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations--four mini desserts in a quartet of complementary flavors and textures--are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected--chocolate, strawberries, and cinnamon--with the unexpected--chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own. |
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Dessert FourPlay $18.99 Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay , he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own. From the Hardcover edition. |
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Cooking Light Dessert $11.66 Here’s new hope for all us sweet freaks—144 pages of delectable treats, to be exact. That’s because the resourceful experts at Cooking Light magazine have proven once again that you can have your dessert and eat it healthfully, too. All it takes is this new volume in the Cooking Light Cook’s Essential Recipe Collection series. You’ll love reading it, you’ll enjoy making the recipes, and you’ll absolutely swoon when tasting the dishes. A must for all who choose to cook sinfully good food that’s seriously healthy for you. |
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All-American Dessert Book $12.98 America’s favorite baker, Nancy Baggett, has been on a road trip around the country. Now she’s back, with something for every dessert lover: the best pies, cakes, puddings, crisps, cookies, ice creams, and candies in the land. Many of her discoveries were locally famous family secrets—until now. They include a memorably simple blueberry buckle from a Vermont bed-and-breakfast; a coconut chiffon cake from an island off the coast of Virginia that has become a “destination dessert”; a never-before-revealed recipe for chocolate-dipped caramel candies, the fund-raising specialty of the women of an Episcopal church in New Mexico; and a sublime peach cobbler from a cook in the Ozarks. Baggett has tested and retested every recipe in her home kitchen to ensure that all cooks get the same results. She has even included a chapter on easy gifts to make with children, from “bars in a jar” (a homemade brownie mix) to fancifully decorated graham-cracker holiday cottages. Every recipe in this lavishly photographed book comes with an intriguing bite of history, a witty anecdote, or a little-known fact. Together they tell the story of America. |
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Eat Dessert First!: The Red Hat Society Dessert Cookbook $24.99 "> The Red Hat Society cooks are back With a beautiful full-color dessert cookbook filled with enthusiasm, humor, and really good desserts.>"Life is uncertain, eat dessert first " This beautiful cookbook maintains that you should "Eat Dessert Always " Even the Red Hatters who no longer bother to cook regular meals will still strut their stuff with chocolate, meringues, pastries, and cakes. >Compiled by Red Hatters from around the country, this luscious collection ranges from simple to sublime, delightful to decadent. Beautiful full-color photos will inspire cooks of all ages and tempt cookbook buyers to add this book to their collection. More than 200 recipes include cakes, pies, candies, breads, puddings, cookies, and much more. For the non-cooks who still want to impress, there will be a special section of non-cook, easy-to-assemble desserts guaranteed to succeed. >"The Red Hat Society Cookbook," published in the fall of 2006, was a huge success. "Publisher's Weekly" said, "The fun spirit of this cheery cookbook makes it a winner." "The Red Hat Society Dessert Cookbook" contains all new recipes; none are duplicated from the earlier cookbook." |
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The New York Times Dessert Cookbook $17.97 A major, comprehensive dessert cookbook with over 400 recipes--from aspics to zabaglione and everything in between--from The New York Times' most seasoned food writer.Florence Fabricant's The New York Times Dessert Cookbook collects the best recipes that have appeared in various food sections of the paper over the past ten years. Each recipe has been chosen not just to reflect food trends but to cover all the bases, from the simplest and homiest of fruit desserts to dazzling finales from the Chefs column on Wednesdays. Written so any first-time baker can turnout a successful product, but intriguing enough for veteran home cooks, The New York Times Dessert Cookbook will explain the ingredients and equipment that assure first-rate results, and have full, rich recipe sections.With color illustrations, The New York Times Dessert Cookbook compiles for the at-home cook favorites from Times staffers (such as Marion Burros' plum torte and Craig Claiborne and Pierre Franey's frozen profiteroles au chocolate), name chefs (such as Nigella Lawson, Francois Payard, and Charlie Palmer), and the sweetest offering the editor Fabricant has contributed to the food pages. |