Ready for Dessert
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as G璽teau Victoire, Black Currant Tea Cr癡me Br羶l矇e, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor--and a fondness for desserts with "screaming chocolate intensity"--David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, souffl矇s, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gel矇e with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David's best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you're ready for dessert (and who isn't?), you'll be happy to have this collection of sweet indulgences on your kitchen shelf--and your guests will be overjoyed, too.
Cake Decorating With the Kids
Cake Decorating with the Kids: Get messy in the kitchen with 30 gorgeous, easy-to-follow contemporary cake decorating projects to make at home with the kids. Children of all ages will love to get involved and take charge of spreading the fillings and toppings, rolling out fondant icing, cutting shapes and making sugar decorations to help create delicious sweet treats, from cupcakes and cookies to cake pops, whoopie pies and tiered party cake ideas. Cake decorating is a fun, exciting craft for children and each recipe includes tasks for younger and older kids. The cake designs are perfect for school events, birthday cakes for children, parties, or simply rainy day fun in the kitchen, but as they are so professional-looking they are would also suitable for adult parties as well! Includes essential safety information for working with children in the kitchen, as well as storage, transportation and presentation advice, perfect for children's parties! You will also find yummy cake recipes and all the basic cake decorating techniques you need to know to create the projects. Comes with lay-flat binding to keep the book open when your hands are covered in flour!
The Artisan Soda Workshop
FLAVORFUL FIZZY SENSATIONSCraft amazingly delicious and stunningly creative sodas using natural, gourmet syrups you make at home. Nothing is more refreshing than soda. But why settle for canned carbonation when you can make your own delectable sodas at home? Artisan Soda Workshop shows you how to take soda to the next level by making flavors like: - Apricot-Cinnamon- Riesling and Raspberry- Mango Chile- Prickly Pear- Fizzy Cantaloupe Agua Fresca- Lemon -Thyme- Plum Vanilla- Cranberry, Orange and GingerWith step-by-step instructions and colorful photos, this book's palate-pleasing recipes make it easy to create your own bubbly concoctions from exotic combinations of fruits, herbs and spices. These thirst-quenching drinks serve up parties bubblier, fill hot days with fizzy fun, and impress even the most discriminating of tastes.
Plating for Gold
Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Souffl矇, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.
Sensational Sugar Animals
Renowned sugarcrafter, Frances McNaughton, shows how to make beautiful, natural-looking sugar animals with realistic colouring, attitudes and expressions. In the step by step demonstrations, she uses simple modelling techniques and basic shapes to create the animals, then sculpts and colours them to produce sensational cake toppers. Learn how to make favourites such as a lion and cats, as well as more unusual animals such as a meerkat, gorilla and polar bear, and many more. If someone in your life loves animals, or cakes, these gorgeous sugar creatures will be sure to appeal.
The Art of the Confectioner
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
Muffin Tin Mania
From crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes. Muffin Tin Chef features 101 creative recipes, including: - Baked Eggs in Prosciutto Cups - Peach-Stuffed French Toast Bowls - Spinach Dip Bowls - Jalape簽o Cheese Rolls - Butternut Squash Souffl矇s - Chicken Italiano Pizza Bites - Lasagna Rolls - Crab Cakes with Corn-Tomato Relish - No-Bake Cheesecakes with Raspberry Sauce The muffin tin is not just for desserts anymore! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up popin- your-mouth, perfectly portioned dishes.
Barolo
After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His "research" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.
Distilling Fruit Brandy
This comprehensive, technical guide offers the distiller pretty much everything there is to know about distilling fruit brandies. Raw materials, fermentation, mashing, alcohol determination, clarifying and filtering, and storage are all presented in great detail through text, diagrams, and photos. Each and every aspect of distilling is presented, including timing, yields, detecting distillation errors, and more. This guide also offers a thorough introduction to the proper usage of necessary equipment ranging from measuring devices and vessels to simple stills and stills with enhancement systems, or columns. And for the enterprising distiller there is also an introduction to the process of grain distillation. Here is a great resource for adventurous artisans, home brewers, and vintners.
Celebrate With Cupcakes
Celebrate any occasion with 30 beautiful cupcake designs from bestselling cake decorating author Lindy Smith. Each unique cupcake design includes expert sugarcrafting tips and techniques, easy step by step instructions and gorgeous full colour photography to help you achieve professional looking cupcakes for any occasion, from birthday cakes and children's parties to cupcake wedding favours and anniversaries. Discover delicious cupcake recipes, exciting cake decorating techniques, inspiring ideas and expert tips to make your cupcake designs perfect every time, and learn how to create simple but effective cake toppers and decorations, including sugar flowers, sugar animals, hearts, fairies, bats, crowns, bears, swirls, stars and more! This is the essential resource for all of your cupcake decorating needs.
The Finest Wines of Burgundy
Burgundy has a far stronger hold over the imagination and passions of wine lovers than the relatively modest number of bottles it produces. Over the centuries, hundreds of plots of vineyard land were demarcated, farmed, and individually named. The monks who did this work noticed that each vineyard had a slightly different character, and that this difference was consistently expressed each year in the wine it produced. Today we call this phenomenon terroir, and in Burgundy it finds its fullest expression through the region's signature varieties, Chardonnay and Pinot Noir. This sumptuously illustrated and beautifully produced guide, complete with maps and more than 150 full-color photographs, leads readers on a journey through the well-worn vineyard paths and into the cellars of the C繫te d'Or. Bill Nanson's informative narrative describes the region's vineyards and vintages, as well as the cultural, historical, and personal realities involved in their translation into wine.
Professional Cake Decorating
Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.
The Vineyard at the End of the World
For generations, Argentine wine was famously bad---oxidized, unpalatable, and often mixed with a low-class French grape called Malbec. But then in 2001, a Cabernet Sauvignon / Malbec blend beat all contenders in a blind taste test featuring Napa and Bordeaux's finest. Today, Argentina and its signature wine are on the tip of every smart traveler's tongue. How did this happen? The Vineyard at the End of the World tells the fascinating, four-hundred-year history of how a wine mecca arose in the high Andean desert. Profiling the outlandish figures who fueled the Malbec revolution--including celebrity enologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family--Ian Mount describes in colorful detail the nefarious scams, brilliant business innovations, and backroom politics that put Malbec on the map.
Fix the Pumps
Fix the Pumps is a historical account of the golden era of soda fountains including over 450 recipes that made soda America's most popular drink.
The Food Lover's Guide to Wine
A wine book unlike any other, The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
The PDT Cocktail Book
Now you don't have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City's hottest bars. Beautifully illustrated, beautifully designed, and beautifully crafted--just like its namesake--this is the ultimate bar book by NYC's most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.
Secrets from the Master Brewers
The popular success of microbrews is motivating more homebrewers to strive for that perfect quaff. Readily available equipment, well-stocked brewery supply stores, and dozens of web sites and publications have helped turn many a basement or kitchen into a mini-brewery. Now there's a book that goes beyond the basics and gives practical, expert advice on how to craft a truly distinctive brew. Secrets from the Master Brewers introduces sixteen award-winning brewers and their art. Each offers invaluable tips on their area of expertise, whether it be which hops to use, how to combine malts, handle yeast, or how to brew a certain classic style, plus their own homebrew recipes. In addition, the authors--whose Homebrewers Recipe Guide was selected by Food & Wine as one the Best Beer Books of 1997--present thirty-five of their own new recipes, plus a short guide to equipment upgrades.
The Wine Avenger
Irreverent, informative, and controversial, The Wine Avenger is indispensable guide to wine for beginners and enthusiasts alike. A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine. His straightforward advice includes: *The wines that go BEST with food--and why. *A cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles." *How to avoid getting ripped off in stores and restaurants. *How to choose a great wine shop: "Do they know where Italy is?" *Dreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing." Plus, the straight poop on oak, "the MSG of wine," a few well-chosen words for greedy restaurants and retailers ("Those bastards!"), and an unprecedented expose of mass-market Champagne, including how to find the good stuff by cracking the secret label code.
The Oxford Companion to Beer
1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book. Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
Whoopie Pies
80 new imaginative and indulgent creations for a traditional favorite. The newest buzz on the culinary scene is a traditional favorite: the irresistibly tasty Whoopie Pie. This all-embracing cookbook covers all things Whoopie, from the ultimate classic marshmallow version to new, imaginative, and indulgent creations. Renowned pastry chef and restaurant owner Viola Goren has come up with 80 exciting and easy-to-follow recipes, both savory and sweet. Imagine a yummy Nutella-filled pie, with its rich hazelnut and chocolate flavor melting in your mouth. Or one made with a peanutty Snickers' bar, dreamy vanilla cream, or delicious dulce de leche! For something a little different, whip up a fruity delight, including Cherry, Blueberry, or Apple and Calvados Whoopies. Sophisticated palates will love Goren's unique savory Whoopies, perfect to enjoy as an entr矇e, side dish, or snack. They feature such mouthwatering fillings as smoked salmon and chives; spinach and walnuts; cheddar cheese and olives; and sun-dried tomato and basil. And, because no treat is more festive than a Whoopie Pie, there's an entire chapter devoted to holidays and celebrations, including seasonal delicacies for a birthday, a gluten-free Passover recipe, yummy Christmas gingerbread, and much more. Plus, Goren serves up trade secrets, chef's tricks, and cooking tips. She covers all the essentials, from equipment to techniques and even to decorating ideas--so even novice bakers have no excuse! With so many tempting choices, there's sure to be a Whoopie Pie that will tickle everyone's fancy.
200 recetas para chocolate / 200 Chocolate Recipes
The books in this series each feature 200 recipes that use readily accessible ingredients and feature techniques well within the ability of any cook, regardless of skill level. Full-color photographs walk readers through creating a variety of healthy, delicious, stylish dishes that pamper the palate and are perfect for any occasion.With more than 100 recipes and more than 100 clever variations, this chocolate manual provides ideas for everything from cakes and baked goods to desserts and sweets. Cada libro de esta colecci籀n incluye 200 recetas que utilizan ingredientes f獺ciles de encontrar y procedimientos muy asequibles para cualquier cocinero, sea cual sea su nivel. Fotograf穩as a todo color ayudan a los lectores a crear saludables, sabrosos platos con estilo que miman el paladar y son perfectos para cualquier ocasi籀n. Con m獺s de 100 recetas y m獺s de 100 variaciones ingeniosas, este manual de chocolate provee ideas para platos desde tartas y pasteles hasta postres y dulces.
Authentic Wine
"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."--Huffington Post"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."--Wine And SpiritsNaturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts--terroir, biodynamics, and sustainability--in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.
Jeni’s Splendid Ice Creams at Home
"Ice cream perfection in a word: Jeni's." -Washington PostJames Beard Award Winner: Best Baking and Dessert Book of 2011!At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni's Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets--ones that are every bit as perfect as hers--in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni's jaw-droppingly delicious signature recipes--from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.How cool is that?
Paletas
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico's traditional--and some not-so-traditional--frozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas--the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers. Whether you're drawn to a simple burst of fresh fruit--as in the Coconut, Watermelon, or Cantaloupe pops--or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.
A Year of Wine
A lively and informative guide to a year of wine enjoyment and appreciation from acclaimed wine expert and blogger Tyler Colman, a.k.a. "Dr. Vino." In A Year of Wine, award-winning educator Tyler "Dr. Vino" Colman, whose wine blog was hailed by Food & Wine magazine as "one of the seven best," views winter, spring, summer, and fall through the glass of his favorite impact-resistant stemware, pairing each month with its perfect ports, Pinots, and bubblies -- and offering good value recommendations for them all. Throughout, Colman reminds readers to try to pair their pours with context, which is wildly underrated when it comes to enjoying your favorite bottle. And while people tend naturally to drink lighter, more refreshing wines during the warm months and heavier, more serious wines during the winter months, Colman takes the seasonal approach a step further by offering innovative recommendations and enlightening facts that will allow readers to impress their friends for twelve months straight. Is there a perfect wine to serve with chips and salsa on Super Bowl Sunday? Which bottles will help you drown away your tax- day blues without blowing your new budget? Colman answers these questions and much more as he pairs wines with each season, occasion, and moment. Recommending thoughtful and affordable wines for special celebrations and everyday enjoyment, offering tips on beginning a wine collection or spring cleaning the one you have, exploring how to drink with the smallest possible carbon footprint, and explaining how to maximize your wine experience when you dine out, Colman makes wine easy to understand and, most important, to savor. Colman also shares the secret gems of his favorite wine tourism destinations -- where to find the best wine shops in Paris, which Portuguese vintners still crush grapes with their bare feet, and how you can take a ten-tasting-room tour with one stop in a tiny Oregon town -- and turns to some of the country's top sommeliers for their take on wine appreciation as well. Perfect for both seasoned wine enthusiasts and oenophobes, A Year of Wine is an innovative approach that will encourage readers to drink outside the bottle.
Ice Cream
Be it soft-serve, gelato, frozen custard, Indian kulfi or Israeli glida, some form of cold, sweet ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed.In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as "Over the Top" and "George Washington." Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy's continue to thrive, and new ones, like Japan's, flourish through unique variations.Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.
Taste of Home Church Supper Desserts
Watch eyes light up when you set out a treat at your next church supper, potluck or bake sale. The 386 exceptional delights in Taste of Home Church Supper Desserts are perfect for any bring-a-dish event! Desserts are often at the heart of any church supper or charity event, and Taste of Home is the perfect source for all of the delectable specialties today's cooks need. No matter what type of dessert you like to bake, you'll find the perfect treat to make, from cookies and bars to cakes and pies. Almond-Edged Butter Cookies Banana Split Ice Cream Cake Brownie Biscotti Hidden Mint Morsels Lemonade Meringue Pie New Orleans Bread Pudding Pumpkin Chiffon Dessert Raspberry Rhubarb Sauce As you page through this fabulous collection, you'll discover great flavor combinations that will appeal to kids and adults alike. Plus, most will serve at least 10...and many serve even more.
Betty Crocker Big Book of Cupcakes
Spectacular cupcake recipes made from scratch or with a mixGet ready for adorably decorated and deliciously flavored cupcakes made easy! Betty Crocker The Big Book of Cupcakes is a delightful baking cookbook that features 175 delightful cupcakes, all using new and fun decorating ideas anyone can master and simple ingredients available anywhere. And as a unique feature, almost every cupcake can be made from scratch or with a mix: You decide which method to follow.Recipes include kids' party favorites like Double Chocolate-Peanut Butter Cupcakes, as well as sophisticated flavors like Mocha-Caramel Cappuccino Cupcakes. You'll find: More than 175 cupcakes, with a tantalizing full-color photograph of every cupcake, plus helpful how-to photos showing easy decorating techniquesA special Kids' Party Cupcakes chapter with decorated treats like Puffer Fish Cupcakes, Monster Truck Cupcake Pull-Aparts and Campfire S'Mores CupcakesDazzling Holiday and Special-Occasion Cupcakes chapters including fanciful creations like Easter Egg Baskets, Almond-Filled White Christmas Cupcakes and Molten Caramel Apple CupcakesPerfect for bake sales, birthdays, holiday parties or just an everyday treat, Betty Crocker The Big Book of Cupcakes is one book that really takes the cake.
Small-Batch Baking for Chocolate Lovers
"In this age of singles, couples and otherwise smaller households, Small-Batch Baking is an idea that's in step with the times."--The Dallas Morning News No one can resist the allure of home-made chocolate desserts--but when recipes yield a full dozen or more, we often eat more than our serving size. In Small-Batch Baking for Chocolate Lovers, acclaimed food writer Debby Maugans solves the problem by crafting irresistible chocolate recipes perfectly suited for two. Featuring more than 120 cookie, cake, pie, tart, muffin, and scone recipes, over-the-top and lavishly loaded with chocolate of all kinds, nuts, candy bars, and flavors. Ideal for the single guy or gal, small family, retiree, or bride-to-be. There's a dessert in this book for every occasion: a fool-proof birthday chocolate cake recipe, a chocolate orange tart for Valentine's Day, or when you're in the mood for a little self-indulgence, a chocolate souffl矇 sized for one. Your sweetheart (and your waistline) will thank you!
Celebrate With Mini Cakes
Take your cake decorating skills to the next level with this fantastic collection of fun and stylish minicakes - ideal for beginner sugarcrafters or cupcake experts alike. This title offers over 25 creative minicake designs to suit a wide range of occasions, from nursery bricks and wedding bouquets to funky flowers, cheeky chimps and fairytale castles, with expert sugarcrafting tips and techniques presented in an easy-to-follow step by step format.
The New Connoisseurs’ Guidebook to California Wine and Wineries
For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft The New Connoisseurs' Guidebook to California Wine and Wineries. An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state's evolving wine industry--its history, grapes, winemaking, terminology, geography, and leading wineries.
The Christmas Cookie Cookbook
From the author of The Christmas Cookie Club, a collection of delicious cookie recipes and a guide on how to start your very own Christmas Cookie Club. The Christmas Cookie Cookbook is the perfect holiday present or year-round companion for new and seasoned bakers alike. Packed with tips, anecdotes, and tons of recipes, this cookbook is a must-have for anyone looking for a new holiday tradition or simply a fresh way to spread holiday cheer throughout the year. For almost twenty years, Ann Pearlman and a dozen of her friends have been in a Christmas Cookie Club founded by Marybeth Bayer. Every year at the same time, they gather at her house to exchange cookies, wine, and laughs. Now, with The Christmas Cookie Cookbook, Ann shows readers how to start a club of their own. The recipes and the inspiration are all here in one complete guide for cookie club hopefuls. With a diverse selection of not only Christmas cookies, but Chanukah and Ramadan cookies too, there's a treat in here for everyone!
Cake Decorating at Home
Cake decorating is creative, fun and easy to learn, and this book proves that you shouldn't save your cake decorating ideas just for christenings and weddings! Cake Decoration at Home has a recipe for every occasion, whether it s a tea party, a wedding or a special Christmas gift. Over 30 designs for cakes, cupcakes, minicakes and cookies allow you to make delicious homemade treats for friends and family all year round! The featured cake decorating techniques suit all skill levels. Illustrated step-by-step instructions guide even the most novice decorator through the stages, from baking the cake to adding the finishing touches. On top of that, you ll find ideas how to extend the theme to your table decorations and d矇cor, to create the perfect atmosphere. Casual lifestyle photography and a cookery-book feel will take out the fear of sugarcrafting and encourage beginners.
Liquid Memory
Jonathan Nossiter, award-winning filmmaker and former sommelier, had his first taste of wine at the age of three in Paris, from his father's fingertip. For him, wine is "memory in its most liquid and dynamic form," an essential art. In Liquid Memory, the American expatriate takes readers on a cheeky insider's investigation of the mysteries of terroir, the historical sense of place that makes wine unique. Nossiter, who already created an uproar in the world of wine with his film Mondovino, here reveals how the tyranny of snobs, critics, and charlatans prevents us all from taking part in what should be a gloriously democratic bacchanalia. From the sacred wineshops of Paris to film locations in Rio de Janeiro, this singular journey invites us to consider how power influences taste and how one's own taste might combat power in any sphere. Unabashedly controversial, Liquid Memory has already riled the establishment, and it will continue to stimulate wine lovers and convert the skeptics for many years to come.
Boozehound
While some may wonder, "Does the world really need another flavored vodka?" no one answers this question quite so memorably as spirits writer and raconteur Jason Wilson does in Boozehound. (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices. In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors--a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production--visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded J瓣germeister herb room in Wolfenb羹ttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur. In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.
Fruitcake
Fruitcake is a jaunty little collection of heirloom fruitcake recipes selected by Marie Rudisill from a nineteenth-century family farm journal owned by Sook Faulk, a cousin of Rudisill and Truman Capote, who immortalized Sook in his novella, A Christmas Memory. Rudisill, made famous as "The Fruitcake Lady" on Jay Leno's Tonight Show, aims to elevate the much-maligned reputation of what she calls "the queen of cakes" in this book, which features 23 enticing recipes, including Peacock Fruitcake, Chocolate Fruitcake, Civil War Fruitcake, Pore Man's Fruitcake, and Farmer's Fruitcake. These are interspersed with pithy facts about fruitcake, an excerpt from A Christmas Memory, bits of kitchen wisdom and baking tips, and charming family reminiscences, most of which feature Truman and Sook. With a new foreword by cookbook author Jean Anderson, this entertaining volume enriches our experience of southern cooking by raising up one of its least-trumpeted culinary traditions.
First Big Crush
The story behind the bottle, First Big Crush is Eric Arnold's wild account of his year immersing himself in all things wine...and somehow not winding up in rehab. Never having held a meaningful job for very long (and getting fired from most of them), Eric Arnold heads to New Zealand -- to Allan Scott Wines -- seeking adventure and hoping to learn a little bit about wine. What could be better than working outside in the fresh air and drinking wine all day? Before he knows it, he is dirty, wet, cold, and at the mercy of a tank of wine that just might explode and take him with it. So begin Eric's adventures in the world of wine. He gets sunburned, sore, and drunk -- and then does it all over again the next day. First Big Crush is a story that is as outrageous as it is compelling. Here are tales of first pressings, pruning, and tasting competitions. There are also rowdy nights at the local pub, girls, meat pies, girls, rugby, and tales of hunting wild pig. Along the way, each step of the winemaking process is explained in a way that humans can actually understand. Almost against his will, Eric becomes an expert.
99 Drams of Whiskey
Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.
Corkscrewed
Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camuto's journey through France's myriad regions--and how the journey profoundly changed everything he believed about wine. The world of great wines was once dominated by great Bordeaux ch璽teaux. As those ch璽teaux were bought up by moguls and international corporations, the heart of French winemaking shifted to the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture--terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world's greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as "difficult." Camuto's work is a delightful look beyond the supermarket into the kaleidoscopic world of flavors offered by the true vintners of France.
The Art and Craft of Coffee
"In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book." --Oren Bloostein, proprietor of Oren's Daily Roast There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. In The Art and Craft of Coffee, Kevin Sinnott, the coffee world's most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: How green coffee beans are farmed and harvested Insight into single-origin coffee beans and worldwide coffee harvests A photo guide to roasting your own coffee at home How to choose the best grinder for your beans A complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espresso Delicous recipes for dozens of coffee and espresso beverages
Texas Tortes
With layer upon layer of rich, dense cake and delicate buttercream subtly flavored with fruit, chocolate, or nuts, classic European tortes crown the pinnacle of Old World baking. Make them with the freshest produce of the fields and orchards of Texas--oranges, peaches, pecans, raspberries, blueberries, plums, apricots, figs, strawberries, and kiwis--and you will discover the New World's ultimate desserts.In this cookbook, Master Baker Arthur L. Meyer presents forty-three original, kitchen-tested recipes for fruit, nut, and chocolate tortes, cassate, tarts and pies, cheesecakes, and other classic European desserts. The recipes take advantage of fresh Texas ingredients, and each recipe contains clear, easy-to-follow instructions that demystify the processes involved in creating these desserts.In addition to the recipes, Meyer guides the home baker through the basic steps in producing tart and cheesecake crusts, fillings and icings, and other standard components of special desserts. Throughout the book, he gives tips on proper techniques and equipment drawn from many years of experience.
Beachbum Berry Remixed
The global Tiki Drink revival is in full swing. But without Beachbum Berry's Grog Log and Intoxica!, there'd be nothing to drink. These two groundbreaking books revealed the top-secret, never-before-published, "lost" exotic drink recipes from Tiki's original midcentury heyday. Author Jeff Berry has unearthed a lot more recipes since his first two books, and picked up a lot more drink lore too. He's spilling it all in Beachbum Berry Remixed, a completely revised and updated anthology of the Grog Log and Intoxica!, featuring 40 newly discovered, previously unpublished vintage Tiki drink recipes from the 1930s-1960s, 38 of the best new recipes from today's Tiki revival, gathered especially for Remixed from the world's top mixologists and cocktail writers, expanded drink history and lore, incorporating newly discovered information about the origins of the Mai Tai, Zombie, Suffering bastard, and other legendary Tiki mysteries.
The Everything Cake Mix Cookbook
Think of delicious Pumpkin Bread, Chocolate Hazelnut Cake, and Cheddar Herb Scones homemade from scratch. But who has that kind of time? You can cut your kitchen duty considerably by using the secret ingredient: cake mix! In this unique cookbook, author Sarah K. Sawyer shows readers how to bake all of the classics-and some new surprises-using cake mix. Recipes include: French Toast CasseroleRocky Road BarsPotato PancakesGreen Tea CupcakesRhubarb Strawberry CrumbleComplete with chapters for vegetarians, vegans, and those who have food allergies, this is the perfect cookbook for anyone who wants to cut corners but still present a delicious homemade product. No one will ever know that it's only semi-homemade!
Whiskey & Philosophy
Thoughtful essays on the history, significance, and pleasures of whiskey Everyone becomes a philosopher with a drink in hand, but Whiskey & Philosophy takes this natural pairing to a new level. It explores a range of philosophical topics related to whiskey through engaging reflections written by philosophers, whiskey writers, and others.You will learn things that are both practical (how do tasting notes vary across guides and whiskey brands?) and thought provoking (why is there the popular conception that drinking whiskey makes people mean, and is it true?). Whether your interest lies in the drink itself or in the philosophical issues surrounding it, you'll find something to interest you in this unusual book.Covers subjects ranging from geographical origin to stylistic differences between whiskey and ScotchExplores philosophical ideas such as the aesthetics, metaphysics, epistemology, and ethics of whiskey and whiskey drinkingIncludes contributions from academics, journalists, and whiskey specialists, all written in an engaging and accessible styleWhether you prefer your whiskey neat or in a Manhattan, from the United States, Scotland, or elsewhere, Whiskey & Philosophy is your perfect drinking companion.
Reflections of a Wine Merchant
A leading importer of limited-production wines of character and quality takes us on an intimate tour through family-owned vineyards in France and Italy and reflects upon the last three decades of controversy, hype, and change in the world of wine In the late 1970s, Neal I. Rosenthal set out to learn everything he could about wine. Today, he is one of the most successful importers of traditionally made wines produced by small family-owned estates in France and Italy. Rosenthal has immersed himself in the culture of Old World wine production, working closely with his growers for two and sometimes three generations. He is one of the leading exponents of the concept of "terroir"--the notion that a particular vineyard site imparts distinct qualities of bouquet, flavor, and color to a wine. In Reflections of a Wine Merchant, Rosenthal brings us into the cellars, vineyards, and homes of these vignerons, and his delightful stories about his encounters, relationships, and explorations--and what he has learned along the way--give us an unequaled perspective on winemaking tradition and what threatens it today. Rosenthal was featured in the documentary film Mondovino and is one of the more outspoken figures against globalization, homogenization, and the "critic-ization" of the wine business. He was also a major subject in Lawrence Osborne's The Accidental Connoisseur. His is an important voice in defense of the individual and the artisanal, and their contribution to our quality of life.
Frozen Desserts
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.
