books tagged “desserts”

books tagged “desserts”

English

• 
  1001 Chocolate Treats: The Ultimate Collection of Cakes, Pies, Confections, Drinks, Cookies, Candies, Sauces, Ice Creams, Puddings, and Everything Else Chocolate
  

  by Gregg R. Gillespie, Peter Barry

  ISBN 188482286X (1-884822-86-X)
  Hardcover, Black Dog & Leventhal Publishers, Incorporated

  
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  • 1001 Chocolate Treats: The Ultimate Collection of Cakes, Pies, Confections, Drinks, Cookies, Candies, Sauces, Ice Creams, Puddings, and Everything Else Chocolate: ISBN 188482286X (1-884822-86-X)
    Hardcover, Black Dog & Leventhal Publishers, Incorporated
• 
  American Pie: Slices of Life (And Pie) from America's Back Roads
  

  by Pascale Ledraoulec

  ISBN 0060957328 (0-06-095732-8)
  Softcover, Harpercollins

  
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  • American Pie : Slices of Life (and Pie) from America's Back Roads: ISBN 0060197366 (0-06-019736-6)
    Hardcover, HarperCollins Publishers
  • American Pie: Slices of Life (And Pie) from America's Back Roads: ISBN 0060957328 (0-06-095732-8)
    Softcover, Harpercollins
• 
  Baking in America: Traditional and Contemporary Favorites from the Past 200 Years
  

  by Greg Patent

  ISBN 0618048316 (0-618-04831-6)
  Hardcover, Houghton Mifflin

  
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  • Baking in America: Traditional and Contemporary Favorites from the Past 200 Years: ISBN 0618048316 (0-618-04831-6)
    Hardcover, Houghton Mifflin
• 
  Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet
  

  by Anne Wilson, Peter Brears

  ISBN 0852246390 (0-85224-639-0)
  Hardcover, Columbia Univ Pr

  
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  • Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet: ISBN 0748601031 (0-7486-0103-1)
    Hardcover, Edinburgh University Press
  • Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet: ISBN 0852246390 (0-85224-639-0)
    Hardcover, Columbia Univ Pr
• 
  via
  Betty Crocker's Desserts Cookbook
  

  by Betty Crocker

  ISBN 0307099164 (0-307-09916-4)
  Hardcover, Golden Press

  
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  • Betty Crocker's Desserts Cookbook: ISBN 0307099164 (0-307-09916-4)
    Hardcover, Golden Press
• 
  Birthday Cakes: Recipes and Memories from Celebrated Bakers
  

  by Kathryn Kleinman

  ISBN 0811840190 (0-8118-4019-0)
  Hardcover, Chronicle Books Llc

  
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  • Birthday Cakes: Recipes and Memories from Celebrated Bakers: ISBN 0811840190 (0-8118-4019-0)
    Hardcover, Chronicle Books Llc
• 
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  The Book of Chocolate
  

  by Jeanne Bourin, Nathalie Bailleux, Diana Groven, Bernard Wooding

  ISBN 2080135880 (2-08-013588-0)
  Hardcover, Random House Inc

  
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  Book summary:

  Chocolate, the world's favorite confection, was unknown in Europe before the sixteenth century, when it was brought back from the Americas by the Spanish conquistadors. Originally consumed as a highly spiced drink and attributed with curative, even aphrodisiacal powers, by the eighteenth century chocolate, served steaming hot with milk and sugar in delicate porcelain cups, had become a favorite indulgence in elegant aristocratic homes and royal courts.
  
  Chocolate prices fell dramatically in the 1830s increasing its popularity. In England, the great Quaker chocolate-producing families, like the Cadburys, promoted chocolate as a "healthful, flesh-forming" drink, which they hoped would replace gin in the cups of the working class. To further their ideals of enlightened capitalism, the Cadbury brothers established a "model village" at Bournville to manufacture their chocolate. Cadbury introduced "French Eating Chocolate" in 1842, and the commercial chocolate bar was born, though it was not to gain in popularity until the end of the century.
  
  Chocolate had been known in North America via Europe since at least 1765, when Dr. James Baker of Massachusetts established the company that today still produces Baker's Chocolate. As in Great Britain, it was not until the nineteenth century that chocolate became truly widespread, due in great part to the enthusiasm of Milton S. Hershey-- a caramel manufacturer from Pennsylvania-- when he saw German chocolate-making machinery at the Chicago World's Fair in 1893. Two years later, in 1895, the first Hershey's Milk Chocolate Bar was sold.
  
  Today, chocolate in all its guises has become an intrinsic part of our lives, something many people cannot live without. This stunning volume traces the history and production of chocolate from the tropical plantations where the cacao bean is cultivated to the finest manufacturers in Europe and the United States. The authors-- a panel of internationally renowned food specialists-- also introduce us to the master confectioners who still make an infinite variety of chocolate according to time-honored, gourmet traditions.
  
  Illustrated with vintage advertising posters and chocolate packages, fine paintings, and lavish, specially commissioned photographs, this beautifully designed book also features a Connoisseur's Guide to the finest purveyors of chocolate throughout the world, as well as ten sinfully good recipes. A perfect gift for Easter, Valentine's Day, or any occasion, The Book Of Chocolate offers a stunning visual feast for chocolate lovers everywhere.
  

  [via]

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  • The Book of Chocolate: ISBN 2080135880 (2-08-013588-0)
    Hardcover, Random House Inc
• 
  The Book Of Chocolate
  

  by John Feltwell, Jeanne Bourin, Herve Bizeul

  ISBN 2080304798 (2-08-030479-8)
  Hardcover, Random House Inc

  
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  • The Book Of Chocolate: ISBN 2080304798 (2-08-030479-8)
    Hardcover, Random House Inc
• 
  Breakfasts
  

  by Cordon bleu (School : Paris, France)

  ISBN 1853917206 (1-85391-720-6)
  Hardcover, Merehurst

  
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  • Breakfasts: ISBN 1853917206 (1-85391-720-6)
    Hardcover, Merehurst
• 
  Brownies
  

  by Sharon Moore

  ISBN 0671695045 (0-671-69504-5)
  Softcover, Simon & Schuster

  
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  • Brownies: ISBN 0671695045 (0-671-69504-5)
    Softcover, Simon & Schuster
• 
  Cakes
  

  by Maida Heatter, Wolfgang Puck

  ISBN 0836250745 (0-8362-5074-5)
  Hardcover, Andrews McMeel Publishing

  
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  • Cakes: ISBN 0836250745 (0-8362-5074-5)
    Hardcover, Andrews McMeel Publishing
• 
  Cakes and Cowpokes: New Desserts from the Old Southwest
  

  by Wayne Harley Brachman

  ISBN 0688130917 (0-688-13091-7)
  Hardcover, W. Morrow

  
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  • Cakes and Cowpokes: New Desserts from the Old Southwest: ISBN 0688130917 (0-688-13091-7)
    Hardcover, W. Morrow
• 
  The California Pizza Kitchen Cookbook
  

  by Larry Flax, Rick Rosenfield, Brian Leatart

  ISBN 0028609883 (0-02-860988-3)
  Hardcover, John Wiley & Sons Inc

  
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  • The California Pizza Kitchen Cookbook: ISBN 0028609883 (0-02-860988-3)
    Hardcover, John Wiley & Sons Inc
• 
  Caramel : 50 Recipes for Deliciously Gooey Desserts
  

  by Peggy Cullen

  ISBN 0811836479 (0-8118-3647-9)
  Softcover, Chronicle Books LLC

  
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  • Caramel : 50 Recipes for Deliciously Gooey Desserts: ISBN 0811836479 (0-8118-3647-9)
    Softcover, Chronicle Books LLC
• 
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  Casseroles
  

  by Kay Halsey

  ISBN 9625934472 (962-593-447-2)
  Hardcover, Tuttle Pub

  
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  Book summary:

  New. Immediate shipping [via]

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  • Casseroles: ISBN 9625934472 (962-593-447-2)
    Hardcover, Tuttle Pub
• 
  Charlie Trotter's Desserts
  

  by Charlie Trotter, Michelle Gayer, Trotter Charlie

  ISBN 089815815X (0-89815-815-X)
  Hardcover, Ten Speed Pr

  
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  • Charlie Trotter's Desserts: ISBN 089815815X (0-89815-815-X)
    Hardcover, Ten Speed Pr
• 
  Chocolate
  

  by Linda Collister, Martin Brigdale

  ISBN 1845972872 (1-84597-287-2)
  Softcover, Ryland Peters & Small

  
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  • Chocolate: ISBN 1845972872 (1-84597-287-2)
    Softcover, Ryland Peters & Small
• 
  Chocolate
  

  by Patricia Lousada, Janice Murfitt, Ian O'Leary

  ISBN 0789448386 (0-7894-4838-6)
  Softcover, Dk Pub

  
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  • Chocolate: ISBN 0789448386 (0-7894-4838-6)
    Softcover, Dk Pub
• 
  Chocolate & Vanilla
  

  by Lisa Weiss, Gale Gand

  ISBN 0307238520 (0-307-23852-0)
  Hardcover, Random House Inc

  
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  • Chocolate & Vanilla: ISBN 0307238520 (0-307-23852-0)
    Hardcover, Random House Inc
• 
  Chocolate Desserts
  

  by Anne Willan

  ISBN 1564580318 (1-56458-031-8)
  Hardcover, Dk Pub

  
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  • Chocolate Desserts: ISBN 1564580318 (1-56458-031-8)
    Hardcover, Dk Pub
• 
  Chocolate Fantasies: 70 Irresistible Recipes to Die for
  

  by Christine France

  ISBN 1859678211 (1-85967-821-1)
  Softcover, Lorenz Books

  
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  • Chocolate Fantasies: 70 Irresistible Recipes to Die for: ISBN 1859678211 (1-85967-821-1)
    Softcover, Lorenz Books
• 
  Chocolate Snowball: And Other Fabulous Pastries from Deer Valley Bakery
  

  by Letty Halloran Flatt

  ISBN 1560448288 (1-56044-828-8)
  Hardcover, Three Forks

  
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  • Chocolate Snowball: And Other Fabulous Pastries from Deer Valley Bakery: ISBN 1560448288 (1-56044-828-8)
    Hardcover, Three Forks
• 
  Christmas: Cookie, Cakes, Breads
  

  by Patrik Jaros

  ISBN 3770170733 (3-7701-7073-3)
  Hardcover, Dumont Monte

  
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  • Christmas: Cookie, Cakes, Breads: ISBN 3770170733 (3-7701-7073-3)
    Hardcover, Dumont Monte
• 
  Classic Desserts
  

  by Time-Life Books

  ISBN 0809428717 (0-8094-2871-7)
  Hardcover, Time-Life Books

  
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  • Classic Desserts: ISBN 0809428717 (0-8094-2871-7)
    Hardcover, Time-Life Books
• 
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  Classic Desserts
  

  by Time-Life Editors

  ISBN 0809428709 (0-8094-2870-9)
  Hardcover, Grand Central Pub

  
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  Book summary:

  many recipes for making classy deserts. [via]

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  • Classic Desserts: ISBN 0809428709 (0-8094-2870-9)
    Hardcover, Grand Central Pub
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  Cookies Unlimited: Nick Malgieri
  

  by Nick Malgieri, Tom Eckerle

  ISBN 0060192852 (0-06-019285-2)
  Hardcover, Harpercollins

  
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  Book summary:

  All traces of willpower dissipate somewhere between the rich, moist, and chewy Cheese Cake Brownies; the delicate, crispy Palm Beach Lemon Cookies; and the flaky, tender Portland Fig Cookies, bursting with an unbelievably decadent filling of dried figs, currants, walnuts, and spices. Trust Nick Malgieri, award-winning author, James Beard nominee, and director of the baking program at Peter Kump's Cooking School in New York, to gather a collection of more than 350 cookie recipes that we can't live without.

  Each mouthwatering recipe begins with a short introduction. Sometimes Malgieri tells us what the cookies will look and taste like, sometimes he tells us a bit about their origins, and sometimes we meet the people who first shared the recipes with him. In each case he is sure to pique interest. If Malgieri says that nothing is homier or more comforting than his old-fashioned moist Currant Squares, how can we not make them on the next cold, rainy Saturday that comes along? And if he says he helped Pierre Hermes (the famous Parisian pastry chef) make his extremely delicate Orange Tuiles, and that it wasn't difficult, that should be enough impetus for us to make them just to impress our friends.

  Malgieri has divided the book into chapters by type of cookie (bar, drop, refrigerator, rolled, molded, piped, filled, etc.), just what we'd expect from a great teacher like him. The chapters begin with hints and tips for the kind of cookie and recipes follow. If we had lots of time, and plenty of hungry friends, we could work our way through the book and arrive triumphant, at the end, master cookie makers, but we're probably more likely to skip around a lot--everything sounds so tempting! From "heavenly" Caramel Pecan Cookies and "elegant" French Vanilla Sables to "delicately flavored" Little Italy Pine Nut Macaroons and "nutty, fragrant" Almond and Hazelnut Biscotti, Malgieri's enthusiasm for his subject is contagious.

  Most of the recipes fit on one page, a detail anyone can appreciate because there's no need to mess the book with sticky, buttery fingers. The instructions are detailed when they need to be, such as the exact Ateco plain tube number to use for the piped Butter Almond Fingers, and are beautifully clear and simple when that's all that's necessary, such as with the quick, easy Golden Coconut Macaroons. Even if you think that the last thing you need is another cookie cookbook, think again, because this one is simply chock-full of recipes you'll make, and make again. --Leora Y. Bloom [via]

  More editions of Cookies Unlimited: Nick Malgieri:

  • Cookies Unlimited: Nick Malgieri: ISBN 0060192852 (0-06-019285-2)
    Hardcover, Harpercollins
• 
  Cupcakes
  

  by Elinor Klivans

  ISBN 0811845451 (0-8118-4545-1)
  Softcover, Chronicle Books Llc

  
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  • Cupcakes: ISBN 0811845451 (0-8118-4545-1)
    Softcover, Chronicle Books Llc
• 
  Dear S.O.S: Dessert Recipe Requests to the Los Angeles Times
  

  by Rose Dosti

  ISBN 1883792150 (1-883792-15-0)
  Hardcover, Los Angeles Times

  
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  • Dear S.O.S: Dessert Recipe Requests to the Los Angeles Times: ISBN 1883792150 (1-883792-15-0)
    Hardcover, Los Angeles Times
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  Death by Chocolate: The Last Word on a Consuming Passion
  

  by Marcel Desaulniers, Michael Grand

  ISBN 0847815641 (0-8478-1564-1)
  Hardcover, St Martins Pr

  
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  Book summary:

  This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.
  
  These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef.
  
  At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine. One of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate  to name just a few. The recipes for these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.
  
  From a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.
  

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  • Death by Chocolate: The Last Word on a Consuming Passion: ISBN 0847815641 (0-8478-1564-1)
    Hardcover, St Martins Pr
• 
  Death by Chocolate: The Last Word on a Consuming Passion
  

  by Michael Grand, Marcel Desaulniers

  ISBN 0847825574 (0-8478-2557-4)
  Hardcover, Rizzoli Intl Pubns

  
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  • Death by Chocolate: The Last Word on a Consuming Passion: ISBN 0847825574 (0-8478-2557-4)
    Hardcover, Rizzoli Intl Pubns
• 
  The Dessert Bible
  

  by Christopher Kimball

  ISBN 0316496987 (0-316-49698-7)
  Hardcover, Little Brown & Co

  
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  • The Dessert Bible: ISBN 0316496987 (0-316-49698-7)
    Hardcover, Little Brown & Co
• 
  Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
  

  by John Burgoyne, Lauren Chattman, Roland Mesnier, Maren Caruso

  ISBN 0743223179 (0-7432-2317-9)
  Hardcover, Simon & Schuster

  
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  • Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier: ISBN 0743223179 (0-7432-2317-9)
    Hardcover, Simon & Schuster
• 
  Desserts
  

  ISBN 0809428725 (0-8094-2872-5)
  Hardcover, Grand Central Pub

  
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  Book summary:

  Desserts, by Silverton, Nancy [via]

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  • Desserts: ISBN 0060920912 (0-06-092091-2)
    Softcover, Harpercollins
  • Desserts: ISBN 0061817708 (0-06-181770-8)
    Hardcover, Harper & Row
  • Desserts: ISBN 0809428725 (0-8094-2872-5)
    Hardcover, Grand Central Pub
• 
  Desserts
  

  by Koenemann Inc. Staff

  ISBN 382902746X (3-8290-2746-X)
  Hardcover, Konemann

  
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  • Desserts: ISBN 382902746X (3-8290-2746-X)
    Hardcover, Konemann
• 
  Desserts
  

  by Williams-Sonoma

  ISBN 0848730585 (0-8487-3058-5)
  Hardcover, Oxmoor House

  
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  • Desserts: ISBN 0848730585 (0-8487-3058-5)
    Hardcover, Oxmoor House
• 
  Desserts: Our Favorite Recipes for Every Season and Every Occasion
  

  by Martha Stewart Living

  ISBN 0609803395 (0-609-80339-5)
  Softcover, Random House Inc

  
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  • Desserts: Our Favorite Recipes for Every Season and Every Occasion: ISBN 0609803395 (0-609-80339-5)
    Softcover, Random House Inc
• 
  Desserts: Our Favorite Recipes for Every Season and Every Occasion the Best of Martha Stewart Living
  

  by Martha Stewart

  ISBN 0848716671 (0-8487-1667-1)
  Softcover, Oxmoor House

  
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  • Desserts: Our Favorite Recipes for Every Season and Every Occasion the Best of Martha Stewart Living: ISBN 0848716663 (0-8487-1666-3)
    Hardcover, Oxmoor House
  • Desserts: Our Favorite Recipes for Every Season and Every Occasion the Best of Martha Stewart Living: ISBN 0848716671 (0-8487-1667-1)
    Softcover, Oxmoor House
• 
  Eat It Up!: Lip-smacking Recipes for Kids
  

  by Elisabeth De Mariaffi

  ISBN 2895075492 (2-89507-549-2)
  Softcover, Univ of Toronto Pr

  
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  • Eat It Up!: Lip-smacking Recipes for Kids: ISBN 2895075492 (2-89507-549-2)
    Softcover, Univ of Toronto Pr
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  English Puddings: Sweet and Savoury
  

  by Mary Norwak

  ISBN 190401092X (1-904010-92-X)
  Hardcover, Grub Street the Basement

  
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  Book summary:

  Thanks to so many of today's star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our native puddings, both sweet and savory; Steak and Kidney Pudding, Pease Pudding and Bread and Butter Pudding are all now appearing on the smartest restaurant menus -- and rightly so.

  The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a wonderful collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these now popular dishes.

  Mary Norwak has been a food writer for many years, and has written more than 100 cookery books. She has contributed to many national newspapers and magazines including The Times, The Guardian, Good Housekeeping and House and Garden. She was also cookery editor of the Daily Express and of Farmer's Weekly. [via]

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  • English Puddings: Sweet and Savoury: ISBN 190401092X (1-904010-92-X)
    Hardcover, Grub Street the Basement
• 
  The Essential Dessert Cookbook
  

  by Whitecap Books

  ISBN 1551108496 (1-55110-849-6)
  Softcover, Firefly Books Ltd

  
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  • The Essential Dessert Cookbook: ISBN 1551108518 (1-55110-851-8)
    Hardcover, Firefly Books Ltd
  • The Essential Dessert Cookbook: ISBN 1551108496 (1-55110-849-6)
    Softcover, Firefly Books Ltd
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  Four-Star Desserts
  

  by Emily Luchetti

  ISBN 0060173157 (0-06-017315-7)
  Hardcover, Harpercollins

  
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  Book summary:

  A world-renowned pastry chef offers 150 creative interpretations of classic desserts from around the world, including Mocha Baked Alaska, Blueberry Lemon Cheesecake, Macadamia Nut Biscotti, and Coffee Toffee. 35,000 first printing. $40,000 ad/promo. Tour. [via]

  More editions of Four-Star Desserts:

  • Four-Star Desserts: ISBN 0060173157 (0-06-017315-7)
    Hardcover, Harpercollins
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  The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies
  

  by Bruce Healy, Paul Bugat

  ISBN 0688088333 (0-688-08833-3)
  Hardcover, HarperCollins Publishers

  
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  Book summary:

  One of America's premier pastry experts provides the first book devoted entirely to French cookies. From familiar to unusual creations, Healy offers thorough explanations of techniques and concise recipes for each cookie, as well as historical and personal anecdotes. Full-color photos; line drawings. [via]

  More editions of The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies:

  • The French Cookie Book: Classic and Contemporary Recipes for Easy and Elegant Cookies: ISBN 0688088333 (0-688-08833-3)
    Hardcover, HarperCollins Publishers
• 
  Fresh Ways With Desserts
  

  ISBN 0809458284 (0-8094-5828-4)
  Hardcover, Grand Central Pub

  
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  • Fresh Ways With Desserts: ISBN 0809458284 (0-8094-5828-4)
    Hardcover, Grand Central Pub
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  Good Housekeeping Step-By-Step Great Desserts
  

  by Susan Westmoreland, Elizabeth Brainerd Burge, Susan Deborah Goldsmith

  ISBN 0688170234 (0-688-17023-4)
  Softcover, Sterling Pub Co Inc

  
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  • Good Housekeeping Step-By-Step Great Desserts: ISBN 0688170234 (0-688-17023-4)
    Softcover, Sterling Pub Co Inc
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  Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
  

  by Alain Ducasse, Didier Elena, Franck Cerutti, Patrick Ogheard, Benoit Witz

  ISBN 2848440007 (2-84844-000-7)
  Hardcover, Harry N Abrams Inc

  
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  Book summary:

  Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference - and inspiration - for years to come. [via]

  More editions of Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia:

  • Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia: ISBN 2848440007 (2-84844-000-7)
    Hardcover, Harry N Abrams Inc
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  Grand Livre De Cuisine: Alain Ducasse's Desserts And Pastries
  

  by Alain Ducasse, Frederic Robert

  ISBN 2848440163 (2-84844-016-3)
  Hardcover, Stewart Tabori & Chang

  
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  Book summary:

  In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.
  
  The books 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.
  
  Organized by main ingredient, the Grand Livres structure epitomizes Ducasses philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredients true naturenot mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal architecture of some of the more complex creations. [via]

  More editions of Grand Livre De Cuisine: Alain Ducasse's Desserts And Pastries:

  • Grand Livre De Cuisine: Alain Ducasse's Desserts And Pastries: ISBN 2848440163 (2-84844-016-3)
    Hardcover, Stewart Tabori & Chang
• 
  Great Book of Baking: A Step-By-Step Guide to Baking Cakes, Cookies
  

  ISBN 0883657589 (0-88365-758-9)
  Hardcover, Sterling Pub Co Inc

  
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  • Great Book of Baking: A Step-By-Step Guide to Baking Cakes, Cookies: ISBN 0883657589 (0-88365-758-9)
    Hardcover, Sterling Pub Co Inc
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  Great Cookies: Secrets to Sensational Sweets
  

  by Carole Walter

  ISBN 0609609696 (0-609-60969-6)
  Hardcover, Clarkson Potter

  
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  Book summary:

  Carole Walters fans know her as an award-winning author, teacher, and mentor, and her new book will keep them cheering, as she turns her attention to the most popular theme in home baking: cookies.
  
  Packed with more than 200 delectable recipes and more than 150 tantalizing photographs, Great Cookies skillfully and joyfully answers the call for a colorful, all-inclusive cookie book. From traditional favorites like Snickerdoodles, Oatmeal Raisin, and Favorite Lemon Squares to future stars of the cookie jar like the trail mixinspired Teton Trailers and chewy, chocolaty Midnight Macaroons, Great Cookies provides something to satisfy every taste and every occasion.
  
  Theres even a section devoted to the quintessential American cookiechocolate chip. With nuts or without? White chocolate or milk? Chocolate dough? Oatmeal in the dough? Carole provides a dozen chocolate chip recipes in all, plus definitive research on a crucial issue: Not All Chocolate Chips Are Created Equal.
  Drop cookies. Bar cookies. Piped, pressed, and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Carole has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection.
  
  With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, Great Cookies addresses all the basics and then some. And this ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Carole is known, including the essential Secrets To hints for every type of cookie.
  
  With master baker Carole Walter by your side, you may never look at a glass of ice cold milk the same way again. [via]

  More editions of Great Cookies: Secrets to Sensational Sweets:

  • Great Cookies: Secrets to Sensational Sweets: ISBN 0609609696 (0-609-60969-6)
    Hardcover, Clarkson Potter
• 
  Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More
  

  by Lauren Chattman, Duane Winfield

  ISBN 155832271X (1-55832-271-X)
  Softcover, Harvard Common Pr

  
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  • Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More: ISBN 1558322701 (1-55832-270-1)
    Hardcover, Harvard Common Pr
  • Icebox Desserts: 100 Cool Recipes For Icebox Cakes, Pies, Parfaits, Mousses, Puddings, And More: ISBN 155832271X (1-55832-271-X)
    Softcover, Harvard Common Pr
• 
  Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
  

  by Rick Rodgers, Kelly Bugden

  ISBN 0609604538 (0-609-60453-8)
  Hardcover, Random House Inc

  
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  • Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague: ISBN 0609604538 (0-609-60453-8)
    Hardcover, Random House Inc
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  The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
  

  ISBN 0881505811 (0-88150-581-1)
  Hardcover, Countryman Pr

  
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  Book summary:

  From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.

  Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources, index [via]

  More editions of The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook:

  • The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook: ISBN 0881505811 (0-88150-581-1)
    Hardcover, Countryman Pr
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  The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
  

  by King Arthur Flour

  ISBN 0881506591 (0-88150-659-1)
  Hardcover, W W Norton & Co Inc

  
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  Book summary:

  Drawing on the same commitment to the home-baking community that has earned them hundreds of thousands of dedicated followers, the bakers at King Arthur Flour guide you through hundreds of recipes, revealing the secrets to making your own mouthwatering cookies for any occasion.

  The bakers begin by singling out the "Nine Essential Cookies" and variations that reflect a variety of tastes, textures, and ingredients:

• brownies
• sugar cookies
• chocolate chip cookies
• shortbread
• oatmeal cookies
• peanut butter cookies
• molasses-ginger cookies
• biscotti
• decorated cookies here in one place.

The King Arthur Flour Cookie Companion includes full chapters on drop cookies, roll-out cookies, shaped cookies, batter cookies, no-bake cookies, and bars and find a thorough overview of the essential ingredients of cookie baking, explaining the chemistry of flours and grains, leavens, sweeteners, fats, dairy products, flavorings, and the science of how these ingredients work and variations; measuring and weighing ingredients; even advice on high-altitude baking. Recipes are enhanced with sidebars providing hints, shortcuts, troubleshooting advice, and recipe lore. And each recipe is accompanied by a complete nutritional analysis. Illustrations throughout the book provide clear step-by-step instructions that take the mystery out of such baking terms as "creaming," "soft-ball stage," and "folding." Finally, a comprehensive illustrated chapter describes the essential line black & white illustrations.

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