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books tagged “desserts”
books tagged “desserts”
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1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumblesby Gregg R. Gillespie, Peter BarryISBN 1884822355 (1-884822-35-5)
Hardcover, Black Dog & Leventhal Publishers, Incorporated
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› Find signed collectible books: '1001 Cookie Recipes : The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles'Book summary:The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001 full-color photographs! Each and every cookie is illustrated in full color right alongside the recipe. [via]
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1001 Muffins, Biscuits, Donuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breadsby Gregg R. Gillespie, Wild Bill MeltonISBN 1579120423 (1-57912-042-3)
Hardcover, Black Dog & Leventhal Publishers, Incorporated
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101 Things to Do With a Cake Mixby Stephanie AshcraftISBN 1586852175 (1-58685-217-5)
Softcover, Gibbs Smith
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› Find signed collectible books: '101 Things to Do With a Cake Mix'Book summary:Move over Betty Crocker--101 Things to Do With a Cake Mix will amaze your friends and leave them Jell-O green with envy! From Snickers Surprise Cookies to Christmas Rainbow Poke Cake, it's the best thing to happen in the kitchen since your last romantic rendezvous! So what are you waiting for? Grab a cake mix, whip up some goodies, and throw some flour on your face so it looks like you spent days in the kitchen.
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365 Great Chocolate Dessertsby Natalie HaughtonISBN 0060165375 (0-06-016537-5)
Hardcover, Harpercollins
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› Find signed collectible books: '365 Great Chocolate Desserts'Book summary:Here's how to enjoy a fabulous chocolate dessert every day of the year, with 365 recipes for such adored classics as brownies, fudge, and chocolate cheesecake; innovative new desserts such as Caramel Turtle Truffle Tarts; American favorites such as chocolate pudding; and international chocolate delights. 365 mouth-watering ways to indulge your sweet tooth the whole year through in a convenient ring-bound format. [via]
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The All-American Cookie Bookby Nancy BaggettISBN 0395915376 (0-395-91537-6)
Hardcover, Houghton Mifflin
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› Find signed collectible books: 'The All-American Cookie Book'Book summary:Nancy Baggett went on a culinary journey in search of the best American cookies. Amazed by the remarkable repertoire of American bakers, Baggett spent several years researching and baked nearly 30,000 cookies for The All-American Cookie Book. Every American cookie you can think of is here--more than 150 of them--from luscious Black Bottom Mini Brownie Cups and chewy Chocolate Thumbprint Crackles to Classic Chocolate Chip Cookies and crisp, spicy Old-Fashioned Gingerbread Cookies. More-unusual regional favorites include Savannah Chocolate Chewies, Chocolate Whoopie Pies from Pennsylvania, and Floridian Ambrosia Cookies made with coconut and pineapple. Avid bakers will appreciate the bits of cookie lore and history in this brilliant collection. Baggett also gives interesting insight into how American cookies evolved, and how different ingredients and techniques were introduced. Mouthwatering photographs tempt and delectable descriptions convince you to try nutty, fruity, chocolaty concoctions, every one of them made in America. --Leora Y. Bloom [via]
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The Bake Sale Cookbook : Quintessential American Dessertsby Sally SampsonISBN 0684862298 (0-684-86229-8)
Softcover, Simon & Schuster
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The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniquesby Baker's Dozen (Group), Rick Rodgers, Flo BrakerISBN 0060186283 (0-06-018628-3)
Hardcover, Harpercollins
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› Find signed collectible books: 'The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques'Book summary:Founded by cookbook author Marion Cunningham and professional baker Amy Pressman, the Baker's Dozen, a Bay Area group, helps its members bake better, sharing knowledge and solving members' baking problems. Edited by Rick Rodgers, The Baker's Dozen Cookbook, the group's first work, includes 135 enticing recipes, from Sour Cream Pound Cake and Almond and Chocolate Sandwich Cookies to breads and other nonsweet baked goods. The book's great appeal, however, lies in its lucid instructive material. New and veteran bakers alike will find this collection a true learning tool, which provides basic tutorials and more-advanced explorations into the art of baking.
The recipes come with a pedigree. Readers can thus enjoy baking-book expert Flo Braker's Triple Chocolate Cake and Peanut Butter and Strawberry Jam Cake, "Italian baker" Carol Field's Italian Whole Wheat Bread, and Chez Panisse pastry chef Lindsey Shere's Warm Pear Tart and Simple Nectarine Gallete. Other outstanding recipes include Julia Cookenboo's Pistachio-Golden Raisin Biscotti, Fran Gage's Spicy Cornmeal Crackers, and Rochelle Huppin-Fleck's Blood Orange Chiffon Pie with Chocolate Crumb Crust. In addition to insightful notes that accompany every recipe, the book offers definitive ingredient and equipment glossaries (chocolate is particularly well treated here), a detailed cake-basics section (batter-mixing for all cake types as well as other techniques are explored in depth), and color photos that depict the mouthwatering sweets in all their glory. The group has done its work well--this is one of the best baking books to appear in recent years. --Arthur Boehm [via]
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Ben & Jerry's Homemade Ice Cream & Dessert Bookby Lyn Severance, Ben Cohen, Jerry Greenfield, Nancy J. StevensISBN 0894803123 (0-89480-312-3)
Softcover, Workman Pub Co
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Betty Crocker's Cookie Bookby GoldenISBN 0307094421 (0-307-09442-1)
Hardcover, Random House Childrens Books
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Betty Crocker's Cooky Bookby Betty CrockerISBN 076453940X (0-7645-3940-X)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Betty Crocker Cookie Book'Book summary:Betty Crocker provides more than 250 scrumptious recipe ideas for filling up your cookie jar with chewy cookies, crunchy shortbreads, chocolate brownies--and just about any sweet little number you can sink your teeth into. In true Crocker style, this sugary gem is laid out simply, with basic cooking instructions, giving plenty of tips and hints for creating that perfect recipe. Mouthwatering photographs of Luscious Lemon-Raspberry Bars, Almond Bonbons, Butterscotch Shortbreads, and many more make you want to get that rolling pin out now!
For quick reference, recipes are divided into eight chapters--there are cookies for kids, brownie and bar recipes, hand-shaped and -pressed cookies, rolled cookies, drop cookies, and cookies for special occasions. Happily for cooks in a real hurry, a whole chapter is devoted solely to store-bought mix recipes (Betty Crocker brand, of course). In a few simple steps, ready-made cake mixes can be adapted into delicious cookies. A carrot-cake mix transforms itself into Carrot-Molasses Cookies by simply adding margarine, light molasses, eggs, and nuts, if desired, which is then chilled and baked for eight minutes. Here are fabulous Caramel Fudge Bars, astounding Almond Bars, and perky Peanut Butter-Brickle Chip Bars, all brought to you via the wonder of mix!
Crocker and Co. doesn't forget special diets, either. There is a wonderful selection of wheat-free and egg-free cookies that still manage to taste fabulous. Particularly handsome are the Frosted Banana Bars--containing less fat and cholesterol than regular cookies.
Whatever your forte, Betty Crocker's Cookie Book has a sweet treat in store for you. --Naomi Gesinger [via]
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Bittersweet: Recipes and Tales from a Life in Chocolateby Alice Medrich, Deborah JonesISBN 1579651607 (1-57965-160-7)
Hardcover, Artisan
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› Find signed collectible books: 'Bittersweet: Recipes and Tales from a Life in Chocolate'Book summary:In Bittersweet, Alice Medrich continues her mouthwatering crusade to educate chocoholics everywhere about her passion. With 30 years experience, first at her famous Berkeley bakery, Cocolat, and then as an award-winning cookbook author, there is little Medrich doesn't know about chocolate. And what sets this book apart from all others is her willingness to share what's she's learned.
As the American palate has changed, and we've learned to appreciate better quality chocolate, more and more of it is has become available to us. These premium chocolates come labeled with their percentage of cocoa solids. This delectable book is made practically foolproof thanks to the "chocolate notes" that follow any recipe where the percentage would affect the outcome. In them, Medrich provides equivalencies which allow you to use your favorite chocolate, and tweak the recipe to make it work. She's brutally honest, too, so when she says you can't mess up the rich and magnificent Queen of Sheba cake, or the Cold Creamy Truffles that started her love affair with chocolate, believe her. And when she warns that there are possible pitfalls for novices when attempting Extra Bittersweet Ganache Truffles, read carefully. The vast majority of her recipes, mostly sweet, some savory, are quite simple; her instructions are painstaking and reassuring; and the tales with which she introduces each chapter are enchanting. So dive into Warm Bittersweet Mousse, White Chocolate Ice Cream, Raspberry-Laced Chocolate Cake, or Chocolate-Flecked Cocoa Soufflés, because doing the dirty work has never been so delicious! --Leora Y. Bloom [via]
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Butter Sugar Flour Eggs: Whimsical Irresistible Dessertsby Rick Tramonto, Julia Moskin, Gale Gand, Kelly BugdenISBN 0609604201 (0-609-60420-1)
Hardcover, Random House Inc
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The Cake Bibleby Vincent Lee, Rose Levy Beranbaum, Maria Guarnaschelli, Manuela PaulISBN 0688044026 (0-688-04402-6)
Hardcover, Harpercollins
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› Find signed collectible books: 'The Cake Bible'Book summary:Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level. [via]
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The Cake Club: Delicious Desserts and Stories from a Southern Childhoodby Susie QuickISBN 031224374X (0-312-24374-X)
Softcover, St. Martin's Press
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The Cake Mix Doctorby Anne ByrnISBN 1579546927 (1-57954-692-7)
Hardcover, Rodale Pr
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› Find signed collectible books: 'The Cake Mix Doctor'Book summary:Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.
Beginning with a useful discussion of cake mixes, their history and composition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm [via]
Chocolate and the Art of Low-Fat Dessertsby Alice MedrichISBN 044651666X (0-446-51666-X)
Hardcover, Grand Central Pub
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The Chocolate Bible: The Difinitive Sourcebook, With Over 600 Illustrationsby Christian Teubner, Eckart Witzigmann, Silvio Rizzi, Sybil Grafin Schonfeldt, Leopold Forsthofer, Karl SchumacherISBN 0670873713 (0-670-87371-3)
Hardcover, Penguin Group USA
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› Find signed collectible books: 'The Chocolate Bible: The Definitive Sourcebook, With over 600 Illustrations'Book summary:Okay, we know you only read The Chocolate Bible for the articles, but will your friends believe you? After all, this stunning book is so overflowing with luscious photographs of chocolate in all its delectable varieties, shapes, and forms that it's hard to believe one could get any reading done under the circumstances. Still, if you can tear your eyes away from the illustrations, the text in this beautiful reference work is well worth perusing. From the history of chocolate in the first chapter to the recipes featuring a savory rather than sweet version of the bean in the last, The Chocolate Bible lives up to its name as the definitive resource.
Consider unusual dishes such as Noodles with Chocolate or Mexico's wondrous combination of chiles and chocolate to make Mole sauce; how about a recipe for modeling chocolate--a substance you're meant to play with, not eat--The Chocolate Bible has them all. Recipes for macaroons and tortes, wafers and candies, cakes, fillings, and beverages are at the heart of the book, but even if you never attempt a single one, you'll still get hours of pleasure just leafing through the pages--reading the articles, of course. [via]
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Chocolate: From Simple Cookies to Extravagant Showstoppersby Nick MalgieriISBN 0060187115 (0-06-018711-5)
Hardcover, Harpercollins
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› Find signed collectible books: 'Chocolate: From Simple Cookies to Extravagant Showstoppers'Book summary:Nick Malgieri is one smart cookie. He opens Chocolate with information about all the basics on our favorite sweet's history and production. He then moves right into 360 recipes.
Chocolate provides recipes for every intensity of chocolove and all levels of culinary skills. There are simple mix-bake-cut cakes, a mud-rich fudge sauce that hardens on ice cream, a collection of ice creams to go with it, and a killer Rich Chocolate Mousse.
Any comfortable cook, particularly one who's mastered the techniques in How to Bake, Great Italian Desserts, and Malgieri's other equally clear and precise works, can turn out Cream Puff Truffles, Chocolate Brownie Tart, a French Buche de Noel, and most of the other recipes in this dessert-lover's dream book.
Dedicated amateurs and professional cooks will appreciate Malgieri's explicit guidance for the process of tempering, which is necessary for making certain chocolate confections, and the recipes for European-style molded confections such as liqueur-filled cordials, and hand-dipped masterpieces, including Raspberry Tricolors. Less ambitious chocoholics might attempt the 26 kinds of truffles or play with Chocolate Plastic for making decorations. And no one should miss Chocolate's final chapter, the over-the-top "Showpieces and Decorating Projects."
This book is lavish with color photos. The chapter openings, shot with the artistry of Irving Penn still lifes, are so breathtaking you can taste them. --Dana Jacobi [via]
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Chocolate Holidays: Unforgettable Desserts for Every Seasonby Alice MedrichISBN 1579652905 (1-57965-290-5)
Softcover, Artisan
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![[???]: Christmas Cookies](http://ecx.images-amazon.com/images/P/1561737852.01._SL160_SCLZZZZZZZ__.jpg "[???]: Christmas Cookies")
Christmas CookiesISBN 1561737852 (1-56173-785-2)
Hardcover, Pubns Intl
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Christmas Cookiesby Jennifer Darling, Winifred Moranville, Better Homes and Gardens, Mary Major Williams, Better Homes and Gardens BooksISBN 0696217198 (0-696-21719-8)
Softcover, Meredith Books
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Christmas Cookiesby Katherine M. Eakin, Joane DeamanISBN 084870701X (0-8487-0701-X)
Hardcover, Little Brown & Co
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› Find signed collectible books: 'Christmas Cookies'Book summary:This book has many christmas cookie recipes from gingerbread men to gumdrops. [via]
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Classic Home Desserts: A Treasury of Heirloom and Contemporary RecipesISBN 0618057080 (0-618-05708-0)
Hardcover, Houghton Mifflin
Find This BookBook summary:Food writer Richard Sax compiles a massive selection of over 300 classic dessert recipes. Cobblers, fools, creams, pastries and cakes of every variety, including cheesecakes, are described--delights to tempt the most replete of dinner guests at the end of a meal. The recipes are drawn from old cookbooks, family collections and Sax's own repertoire of classics, giving the book the feel of an old-fashioned heirloom handed down from some perfect past; Sax includes some fascinating culinary history. Thankfully, a few allowances are made for modern taste, including reduced fat and calorie content in many of the recipes. 1995 Winner of the Julia Child Cookbook Award in the Bread, Baking and Sweets Category. [via]
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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes Frm Around the Worldby Richard Sax, Alan RichardsonISBN 1881527522 (1-881527-52-2)
Hardcover, Houghton Mifflin
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- Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World: ISBN 0618003916 (0-618-00391-6)
Hardcover, Houghton Mifflin Company - Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes Frm Around the World: ISBN 1881527522 (1-881527-52-2)
Hardcover, Houghton Mifflin
- Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World: ISBN 0618003916 (0-618-00391-6)
The Cobbler Crusade: Main Courses and Desserts Bringing an Old-Fashioned Dish to Modern Cooksby Irene S. RitterISBN 1555610447 (1-55561-044-7)
Softcover, Perseus Books Group
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Cocolat: Extraordinary Chocolate Dessertsby Alice Medrich, Patricia BrabantISBN 0446514195 (0-446-51419-5)
Hardcover, Grand Central Pub
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› Find signed collectible books: 'Cocolat: Extraordinary Chocolate Desserts'Book summary:For the millions of chocolate lovers everywhere, here is a stunning dessert cookbook complete with lavish, mouth-watering, full-color photographs, from the respected gourmet known to her peers as "Madam Cocolat." [via]
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Cookie Bookby Betty CrockerISBN 030709930X (0-307-09930-X)
Softcover, Random House Childrens Books
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› Find signed collectible books: 'Cookie Book'Book summary:The chapters are organized by cookie-making techniques, so that if you feel like using your cookie press, you can quickly find all the cookie-press recipes in one place. And that goes for cookies you bake in a pan and then cut into squares or bars, cookies you cut from rolled-out dough, cookies you drop from a spoon, cookies you mold and shape with your hands, refrigerator cookies and fried cookies. [via]
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Dangerous Dessertsby Orlando MurrinISBN 157959090X (1-57959-090-X)
Softcover, Soma Books
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› Find signed collectible books: 'Dangerous Desserts'Book summary:According to the coroner's report, the apparent cause of death was one helping too many of Orange Cheesecake Brulée with Orange Sauce. Dangerous Desserts, indeed. Does that make Orlando Murrin an accomplice as well as the editor of this seductive selection of soufflés, mousses, and meringues? And not just soufflés, but trifles, too. And puddings (this is a British production, after all) unlike any Jack Aubrey or Chuck Dickens ever encountered: Orange Marmalade Steamed Pudding; Chocolate and Hazelnut Steamed Pudding; Ginger, Lemon, and Honey Steamed Pudding. You'll find frozen desserts, tarts, pies, pastries, crepes, pancakes and waffles, custards, creams, iced creams, and frozen-fruit wonders. Editor Orlando Murrin shows no restraint and takes no prisoners.
The coffee-table-book-sized photos, in living, oozing color, display potential end results to greatest advantage. Editorial is kept to an absolute minimum; there's no need to preach. The feast is for the eyes and it is stunningly obvious, a seeing-is-believing experience. Each section includes at least one Master Class--making a soufflé, for example, step by step. Followed by variations on the theme. Or making cr&egarave;me brulée. Or making crepes. It's a teaching book, if you will, not just one chef showing off. Dangerous Desserts is a delightful book to encourage any cook's own extravagant experimentation. --Schuyler Ingle [via]
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Death by Chocolate Cakes : An Astonishing Array of Chocolate Enchantmentsby Marcel DesaulniersISBN 0688162975 (0-688-16297-5)
Hardcover, HarperCollins Publishers
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Dessert: William Sonoma Collectionby Chuck Williams, Abigail Johnson Dodge, Maren CarusoISBN 0743226437 (0-7432-2643-7)
Hardcover, Simon & Schuster
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Dessertsby Nancy Silverton, Heidi YorkshireISBN 189252600X (1-892526-00-X)
Hardcover, Biscuit Books
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Desserts 1-2-3 : Deliciously Simple Three-Ingredient Recipesby Beverly Cox, Rozanne GoldISBN 1584790997 (1-58479-099-7)
Hardcover, Stewart, Tabori & Chang
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Desserts to Die Forby Marcel Desaulniers, Michael GrandISBN 0684811391 (0-684-81139-1)
Hardcover, Simon & Schuster
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Diner Dessertsby Tish Boyles, Clark IreyISBN 0811824497 (0-8118-2449-7)
Softcover, Chronicle Books LLC
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Dishy Dessertsby Helen WoodhallISBN 1904920098 (1-904920-09-8)
Softcover, Kyle Books
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Elegantly Easy Creme Brulee & Other Custard Dessertsby Debbie PuenteISBN 1580630081 (1-58063-008-1)
Hardcover, Renaissance Books
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Gale Gand's Just a Bite: 125 Luscious, Little Dessertsby Julia Moskin, Gale GandISBN 0609608258 (0-609-60825-8)
Hardcover, Random House Inc
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› Find signed collectible books: 'Gale Gand's Just a Bite: 125 Luscious, Little Desserts'Book summary:Sweets. As kids, we could never get enough, and anything sugary, gooey, and good was gratefully devoured. As adults, we give a polite no thank you when a dessert tray passes by, or take but a sliver of cake if offered, showing restraint that would make any ten-year-old incredulous. Well, thats not fair. Why should kids get all the fun? Now, adults can have the best of both worlds.
Gale Gands Just a Bite is equal parts kitchen-table, kid-giggling joy and uptown, grown-up chic. Award-winning pastry chef Gale Gand has collected the recipes from her Food Network show Sweet Dreams and renowned restaurant Tru into a book that is as charming and accessible as the author herself. These recipes arent just for the expert baker or pastry connoisseur but also for the everyday cook looking to lighten up the end of a meal, or even replace the ubiquitous brownie with, say, Banana Brûlée Spoonfuls. With easy-to-follow instructions, a handful of ingredients, and a craving for fun, youll be whipping up Devils Peaks with Double-Chocolate Drizzle and popping them in your mouth before, as a kid, you could have licked the frosting beater clean.
Gale has also assembled a mini-menu of sorts for her delectables. Called the Tasting Trio, three of the treats are served together for maximum, sweet tooth bliss. Combinations like Bomb Poppers, Marshmallow Moons, and Butterfly Cupcakes; or Orange-Vanilla Fried Eggs on Cinnamon Toast, Meringue Cigarettes, and Mini Granita Watermelons. Or try your own assortments, putting together yummys like Stained-Glass Cookies and Fig Nortons with Peanut Butter CookieGrape Jelly Ice Cream Sandwiches and Mini Root Beer Floats. The possibilities are endless and the flavors . . . wow, with flavors like this, who needs to be a kid again? [via]More editions of Gale Gand's Just a Bite: 125 Luscious, Little Desserts:
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Gordon Ramsay's Just Dessertsby Roz Denny, Gordon Ramsay, Georgia Glynn SmithISBN 159223111X (1-59223-111-X)
Softcover, Laurel Glen
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› Find signed collectible books: 'Gordon Ramsay's Just Desserts'Book summary:Gordon Ramsay's Just Desserts is a very fine book of last courses from energetic three-star Michelin chef Gordon Ramsay, expertly marshaled for the domestic kitchen by Roz Denny. Ramsay's imagination is obviously caught by the sweet course: he expends a great deal of innovative thinking to it with fascinating results. He is inclined to roast his fruit, for example, caramelizing it for greater intensity of flavor; or he might deep-fry it, as in the elegant and fantastically nonchalant Fruit Tempura. Asian flavors appear in ethereal dishes like the Thai Rice Pudding with Coconut and Lemon or Banana and Passion Fruit Sorbet. Cheesecake is light and flavored with pumpkin. Proper homage is paid to comfort food, with recipes for Bread and Butter Pudding (Ramsay makes his with a baguette and laces it with Baileys Irish Cream) and Steamed Toffee, Banana, and Pecan Pudding. The chocolate recipes are particularly fine, with a Chocolate Mocha Tart standing out. Just Desserts is also an excellent primer of patisserie techniques; its explanations and illustrations of the standard syrups, pastes, sponges, and pastries of the restaurant kitchen, here translated into domestic terms, are particularly lucid. The professional mysteries of the mousse, the parfait, the bavarois, and the various manifestations of the meringue are made wonderfully clear. --Robin Davidson, Amazon.co.uk [via]
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Great Cakesby Carole WalterISBN 0517225360 (0-517-22536-0)
Hardcover, Random House Value Pub
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› Find signed collectible books: 'Great Cakes'Book summary:Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.
With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.
Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.
You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.
A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a "cookbook" -- it's a baking course between two covers. [via]More editions of Great Cakes:
- Great Cakes: ISBN 0676806856 (0-676-80685-6)
Softcover, Random House Inc - Great Cakes: ISBN 0345337514 (0-345-33751-4)
Hardcover, Ballantine Books - Great Cakes: ISBN 0609603078 (0-609-60307-8)
Hardcover, Crown Publishing Group - Great Cakes: ISBN 0517225360 (0-517-22536-0)
Hardcover, Random House Value Pub
- Great Cakes: ISBN 0676806856 (0-676-80685-6)
Home Baking: The Artful Mix of Flour and Tradition Around the Worldby Jeffrey Alford, Naomi DuguidISBN 1579651747 (1-57965-174-7)
Hardcover, Artisan
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How to Be a Domestic Goddess: Baking and the Art of Comfort Cookingby Nigella Lawson, Petrina TinslayISBN 0786886811 (0-7868-8681-1)
Softcover, Hyperion Books
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› Find signed collectible books: 'How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking'Book summary:While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.
"You know, I'm not a cook-to-impress kind of girl," Lawson says midway through the book, but she must admit there are few things more rewarding than putting a warm homemade pie or fragrant cake on the table--especially after preparing a home-cooked meal. How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking makes just such a reward possible, in fact positively enticing, with its delicious selection of easy-to-make cakes, pies, cookies, breads, even jams, presented in Lawson's chatty, pleasantly glib manner. Turns out, you don't have be a Pierre Hermé to make to-die-for chocolate confections; nor do you have to spend hours "faffing around" with hot pans and jars to have jam at teatime. You just need to try baking once, then again, and next thing you know, you'll be turning out cookies and desserts every chance you get. Many of the recipes are hand-me-downs or adaptations from other sources, be it a favorite cookbook or a restaurant in some far-off region, but all are imbued with Lawson's wit and distinctive touch. Profiteroles, My Way are "monumentally impressively better" than the original, thanks to burnt-sugar custard and toffee sauce. Her Coffee and Walnut Splodge Cookies are "American-style cookies; in other words just dropped onto the baking sheet free-form," and so on.
A sophisticated female alter ego of British mop-top Jamie Oliver, and considerably more sly and comedic than most American gourmets, Nigella is sure to convince more than a few up-and-coming hostesses that baking is indeed women's work. --Rebecca Wright [via]
More editions of How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking:
- How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0786867973 (0-7868-6797-3)
Hardcover, Hyperion Books - How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0701168889 (0-7011-6888-9)
Hardcover, Chatto & Windus - How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0786886811 (0-7868-8681-1)
Softcover, Hyperion Books
- How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking: ISBN 0786867973 (0-7868-6797-3)
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I'm Just Here for More Food: Food X Mixing + Heat=Bakingby Alton BrownISBN 1584793414 (1-58479-341-4)
Hardcover, Stewart Tabori & Chang
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› Find signed collectible books: 'I'm Just Here for More Food: Food X Mixing + Heat=Baking'Book summary:Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!
Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco [via]
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Ice Cream and Iced Desserts: Over 150 Irresistible Ice Cream Treats-From Classic Vanilla to Elegant Bombes and Terrinesby Sara Lewis, Joanna Farrow, Gus FilgateISBN 0754805026 (0-7548-0502-6)
Hardcover, Lorenz Books
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In the Sweet Kitchen: The Definitive Baker's Companionby Regan DaleyISBN 1579652085 (1-57965-208-5)
Hardcover, Artisan
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The Joy of Chocolateby Judith OlneyISBN 0812042794 (0-8120-4279-4)
Softcover, Barrons Educational Series Inc
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› Find signed collectible books: 'The Joy of Chocolate'Book summary:182 pages - recipes - photo illustrated [via]
Lee Bailey's Country Desserts : Cakes, Cookies, Ice Creams, Pies, Puddings and Moreby Lee Bailey, Joshua GreeneISBN 0517565153 (0-517-56515-3)
Hardcover, Crown Publishing Group
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Lee Bailey's Dessertsby Lee BaileyISBN 0517187493 (0-517-18749-3)
Hardcover, Random House Value Publishing
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Luscious Lemon Dessertsby Lori Longbotham, Alison MikschISBN 081182893X (0-8118-2893-X)
Hardcover, Chronicle Books Llc
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Maida Heatter's New Book of Great Dessertsby Maida HeatterISBN 0394519604 (0-394-51960-4)
Hardcover, Knopf Publishing Group
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› Find signed collectible books: 'Maida Heatter's New Book of Great Desserts'Book summary:Maida Heatter's New Book of Great Desserts [via]
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Maida Heatter's Book of Great American Dessertsby Maida Heatter, Toni EvinsISBN 0394538099 (0-394-53809-9)
Hardcover, Knopf Publishing Group
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Maida Heatter's Book of Great Chocolate Dessertsby Maida Heatter, Toni EvinsISBN 0740758160 (0-7407-5816-0)
Hardcover, Andrews McMeel Pub
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› Find signed collectible books: 'Maida Heatter's Book of Great Chocolate Desserts'Book summary:When it was first published in 1980, Maida Heatter's Book of Chocolate Desserts became a New York Times bestseller and then won a James Beard award. The book is Heatter's third, a mouthwatering compendium of superb but easily achieved chocolate cakes, cookies, pies, puddings, confections, sauces, and more. Like all of Heater's books, Chocolate Desserts balances good taste with warm, meticulous instruction that anticipates and addresses every question and concern a dessert-maker might have. Cooks at every skill level, from amateur to professional, will find Heater's recipes, and their results, a joy.
Arranged by categories like cakes, pastries, and cold and hot desserts, the hundreds of recipes are a chocolate-lover's dream come true. There are classic Heatter offerings, like her Palm Beach Brownies, the ultimate in dark, chewy fudginess, and her Positively-the-Absolute-Best Chocolate Chip Cookies (they are). Other must-make treats include Amaretto-Amaretti Chocolate Cheesecake with Chocolate Cigarettes, Chocolate Merry-Go-Round Cake, Chocolate Pecan Angel Pie, and 4-Star French Chocolate Ice Cream. The book begins with a comprehensive introduction to ingredients, equipment, and techniques and is filled throughout with Heatter's invaluable advice. Drawings by Toni Evans illuminate the exemplary text. --Arthur Boehm [via]
More editions of Maida Heatter's Book of Great Chocolate Desserts:
- Maida Heatter's Book of Great Chocolate Desserts: ISBN 0679765336 (0-679-76533-6)
Softcover, Random House Publishing Group - Maida Heatter's Book of Great Chocolate Desserts: ISBN 0394503910 (0-394-50391-0)
Hardcover, Knopf Publishing Group - Maida Heatter's Book of Great Chocolate Desserts: ISBN 0740758160 (0-7407-5816-0)
Hardcover, Andrews McMeel Pub
- Maida Heatter's Book of Great Chocolate Desserts: ISBN 0679765336 (0-679-76533-6)
Maida Heatter's Book of Great Cookiesby Maida HeatterISBN 0394410211 (0-394-41021-1)
Hardcover, Random House Inc
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Maida Heatter's Book of Great Dessertsby Maida Heatter, Toni EvinsISBN 0836278615 (0-8362-7861-5)
Hardcover, Andrews McMeel Pub
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› Find signed collectible books: 'Maida Heatter's Book of Great Desserts'Book summary:Gathers recipes for cakes, cookies, pastries, crepes, blintzes, popovers, cream puffs, puff pastry, pies, cheesecakes, ice creams, and souffles. [via]
More editions of Maida Heatter's Book of Great Desserts:
- Maida Heatter's Book of Great Desserts: ISBN 0446307106 (0-446-30710-6)
Softcover, Grand Central Pub - Maida Heatter's Book of Great Desserts: ISBN 0394491114 (0-394-49111-4)
Hardcover, Knopf - Maida Heatter's Book of Great Desserts: ISBN 0679405097 (0-679-40509-7)
Hardcover, Random House Publishing Group - Maida Heatter's Book of Great Desserts: ISBN 0836278615 (0-8362-7861-5)
Hardcover, Andrews McMeel Pub
- Maida Heatter's Book of Great Desserts: ISBN 0446307106 (0-446-30710-6)
Martha Stewart's Baking Handbookby Martha StewartISBN 0307236722 (0-307-23672-2)
Hardcover, Random House Inc
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Martha Stewart's Pies and Tartsby Martha StewartISBN 0517589532 (0-517-58953-2)
Softcover, Random House Inc
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› Find signed collectible books: 'Martha Stewart's Pies and Tarts'Book summary:With more than 100 original recipes, this may be the most inspiring dessert cookbook ever published. Martha's recipes for such delights as Tartan Rhubarb Pie or Walnut Tartlets with Chocolate Lace are accompanied by creative ideas for spectacular presentation and stunning full-color photographs. More than 160 full-color photographs. [via]
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Moosewood Restaurant Book of Dessertsby Moosewood Collective StaffISBN 0517702096 (0-517-70209-6)
Hardcover, Crown Publishing Group
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Moosewood Restaurant Book of Desserts: The Moosewood CollectiveISBN 0517884933 (0-517-88493-3)
Softcover, Clarkson Potter
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Mrs. Fields I Love Chocolate! Cookbook: 100 Easy & Irresistible Recipesby Debbi FieldsISBN 0809478110 (0-8094-7811-0)
Softcover, Grand Central Pub
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› Find signed collectible books: 'Mrs. Fields I Love Chocolate! Cookbook: 100 Easy & Irresistible Recipes'Book summary:A new collection of delectable chocolate recipes from the author of Mrs. Fields Cookie Book features kitchen-tested recipes for chocolate cookies, cakes, pies, tarts, puddings and souffles, ice creams, candies, and desserts. Simultaneous. 500,000 first printing. Tour. [via]
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Pastry Queen: Royally Good Recipes from Texas Hill Country'sby Rebecca Rather, Alison OresmanISBN 1580085628 (1-58008-562-8)
Hardcover, Ten Speed Pr
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The Pie and Pastry Bibleby Rose Levy Beranbaum, Laura Hartman Maestro, Gentl & HyersISBN 0684813483 (0-684-81348-3)
Hardcover, Scribner
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› Find signed collectible books: 'The Pie and Pastry Bible'Book summary:Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.
The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself."
In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand.
After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does.
If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle [via]
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The Professional Pastry Chefby Bo FribergISBN 0442015976 (0-442-01597-6)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'The Professional Pastry Chef'Book summary:Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.
Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute. [via]More editions of The Professional Pastry Chef:
The Professional Pastry Chef: Fundamentals of Baking and Pastryby Bo FribergISBN 0471359254 (0-471-35925-4)
Hardcover, John Wiley & Sons Inc
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Retro Desserts: Totally Hip, Updated Classic Desserrts from the '40S, '50S, 60s and '70sby Wayne Harley Brachman, Dennis M. GottliebISBN 0688164447 (0-688-16444-7)
Hardcover, Harpercollins
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Runeby Christopher FowlerISBN 0345364732 (0-345-36473-2)
Hardcover, Ballantine Books
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› Find signed collectible books: 'Rune'Book summary:When his father, his secretary, and even the thief who stole his car die under grisly circumstances, advertising executive Harry Buckingham comes under investigation and must go undercover to clear his name. Reprint. PW. [via]
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Simple Art of Perfect Bakingby Flo Braker, Alan RichardsonISBN 0963159127 (0-9631591-2-7)
Softcover, Houghton Mifflin
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› Find signed collectible books: 'Simple Art of Perfect Baking'Book summary:To the uninitiated, nothing seems more unforgiving than the pastry baker's art. In what has been called the "perfect book for imperfect bakers", Flo Baker takes the fear and unpredictability out of baking. With step-by-step instructions and clear explanations, she provides fail-safe recipes for desserts and also clarifies the science of baking. 16 pages of full color. [via]
More editions of Simple Art of Perfect Baking:
- Simple Art of Perfect Baking: ISBN 0688025269 (0-688-02526-9)
Hardcover, Harpercollins - Simple Art of Perfect Baking: ISBN 081184109X (0-8118-4109-X)
Hardcover, Chronicle Books LLC - Simple Art of Perfect Baking: ISBN 0963159135 (0-9631591-3-5)
Hardcover, Houghton Mifflin - Simple Art of Perfect Baking: ISBN 0963159127 (0-9631591-2-7)
Softcover, Houghton Mifflin
- Simple Art of Perfect Baking: ISBN 0688025269 (0-688-02526-9)
Sweet Indulgence: 100 Great Dessertsby Mandy WagstaffISBN 1856263045 (1-85626-304-5)
Softcover, Kyle Cathie Ltd
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Sweet Miniatures : The Art of Making Bite-Size Dessertsby Flo Braker, Michael LamotteISBN 0811824462 (0-8118-2446-2)
Softcover, Chronicle Books LLC
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and Moreby Bruce WeinsteinISBN 0688161499 (0-688-16149-9)
Softcover, William Morrow & Co
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Vegan Cupcakes Take over the World: 75 Dairy-free Recipes for Cupcakes That Ruleby Isa Chandra Moskowitz, Terry Hope Romero, Rebecca BentISBN 1569242739 (1-56924-273-9)
Softcover, Marlowe & Co
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The Village Baker's Wife : The Desserts and Pastries That Made Gayle's Bakery Famousby Gayle C. Ortiz, Joe Ortiz, Louisa BeersISBN 1580085733 (1-58008-573-3)
Softcover, Ten Speed Press
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The Village Baker's Wife: The Desserts and Pastries That Made Gayle's Famousby Joe Ortiz, Louisa Beers, Gayle's BakeryISBN 0898158699 (0-89815-869-9)
Hardcover, Ten Speed Pr
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