Instant Gratification

Many people shy away from making dessert because they think it's too time consuming and laborious. In this book, Lauren Chattman shares over 150 easy, quick and lip-smacking good recipes for cakes, brownies, custards, puddings, cobblers, pies, cookies and other sweet delights that can be made in record time. Imagine making Strawberry Cobbler with Lemon Butter Cookie Crust, Sour-Cream Pecan Coffee Cake or Individual Molten Chocolate Cakes in only 15 minutes! Or how about Mini Peanut Butter Cupcakes, Warm Peach Gratin, Chocolate-Bourbon Tarts, Mocha Shortbread and Giant Coconut-Cashew Cookies? Every mouthwatering dessert is designed to be prepared quickly and easily and each recipe is accompanied by a complete equipment list, so cooks won't waste any time checking to see if they've got the right stuff to make these delicious confections. There's no more excuse not to make dessert. With this book, anyone can prepare homemade sweets in no time flat!

The Olives Dessert Table

Decidedly not low-calorie or low-fat, these creations are certain to produce oohs and ahs at a dinner party. Fabulous temptations like Mango Tart Tartin with Pastry Cream and Chocolate Pastry, or Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes. Best of all, these forty restaurant-worthy desserts are each composed of several building block recipes (145 recipes in all) that taste great on their own. Home cooks can wow guests with an elaborate Apple Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream or just serve the delicious gingerbread for a family meal. No matter the choice, the outcome is incredible!

The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts

150 mouthwatering, easy-to-make recipes for the most universally adored dessert, written by former Gourmet magazine editor Lori Longbotham. Ice cream concoctions ranging from the stunningly simple to the wildly baroque are made easy for home cooks looking to keep dessert creations simple, fun, and scrumptious. Longbotham shows how store-bought ice cream, sorbet, gelato, and frozen yogurt can form the base for a wide variety of assembled desserts, including luscious cakes, sundaes, soda fountain drinks, pies and tarts, terrines, and bombes.

Gill Maclennan's Chocolate

Is this the best chocolate cookbook in the world? Probably. You would have to look hard to find a better and more mouthwatering collection of classic and creative recipes.

Gluten-Free Gourmet Makes Dessert

New in Paper!! From the leading expert in gluten-free cooking, a new book with more than two hundred recipes for delicious cakes, cookies, pies and other desserts. Bette Hagman's four cookbooks have sold more than 220,000 copies and established her as the leading expert in the ever growing market of gluten-free cooking. She is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, the author turns her hand to that most loved part of the meal, dessert. At the core of this volume are more than 200 easy-to-follow recipes for delicious desserts, including Chocolate Peanuty Cupcakes, Raspberry Bars, and Gingersnaps. The nutritional information and dietary exchanges that follow each recipe will make these desserts fit easily into any diet. No meal will ever have to end without dessert again!

Betty Crocker's Cooky Book, Facsimile Edition

At last, the most requested out-of-print book in Betty Crocker history is available once again--in this authentic reproduction of the beloved 1963 edition of Betty Crocker's® Cooky Book. An entire generation grew up learning to bake from this book. Now they can share it with their own kids and grandkids. Packed with more than 450 all-time favorite cookie recipes, it includes everything from the most basic drop, bar, and rolled cookies to more elaborate cookies and confections suitable for holidays and entertaining. A separate Cooky Primer chapter shares handy tips on baking utensils, measuring ingredients, cookie storage, and more. Complete with dozens of nostalgic color photographs, charming how-to illustrations, and decorative sketches, this timeless book is sure to please existing fans while gaining the loyalty of a brand new audience. Brimming with recipes that are as oven-fresh today as they were nearly forty years ago, it's a wonderful and winning encore from Betty Crocker.

Chocolate Lover's Cookbook for Dummies

At last, the ultimate chocolate fix is here! This easy-to-follow guide helps chocolate lovers satisfy those chocolate cravings with decadent-but-doable recipes for cookies, cakes, candies, and more. It shows how to choose, bake with, and store all types of chocolate and chocolate products--including what's available in supermarkets, specialty stores, and from catalogs. From quick-fix snacks to spectacular desserts, there's something for everyone in recipes like Fudge Brownies, Devil's Food Cake with Vanilla Buttercream, Chocolate Covered Strawberries, and Chocolate Soufflé. With dazzling color photos that tempt the eyes and the appetite, this book is perfect for entertaining and gift giving as well as everyday indulging.

Whimsical Bakehouse

A Jackson Pollock-inspired cheesecake splattered with chocolate, caramel, and peanut butter icing...candy-colored cupcakes adorned with plump bees...a cake comprised of three neon-bright layers, each tilted at a jaunty angle and adorned with edible chocolate candles...Whimsical bakehouse introduces a refreshing sense of fun to the art of cake decoration, presenting colorful, offbeat designs and simplified methods for making the spectacular confections that are the centerpieces of the best celebrations. The cakes in this book require no special equipment, esoteric concoctions, or inedible tidbits. Innovative decorating techniques tailored to the skills of home bakers are explained in step-by-step detail and make use of simple ingredients like buttercreams, whipped cream, and chocolate applied with a paintbrush, Progressing from beginners' basics to elaborate creations, all recipes include templates and recommended batters, fillings, and icings, as well as variations and tips on techniques.

Simple Art of Perfect Baking

For those in the know, The Simple Art of Perfect Baking is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give home cooks the confidence they need to create light-as-air cakes, fluffy frostings, creamy fillings, and flaky pie crusts. In addition to her step-by-step instructions, the author shares culinary know-how such as the most reliable doneness test and decorating tips. From basic Puff Pastry and Classic Sponge Cake to elegant Dutch Souffle Torte and Cranberry Pecan Tart, perfect desserts are at hand now that Flo Braker is back on the scene. Flo Braker is a nationally recognized baking expert and former president of the International Association of Culinary Professionals. She is a frequent contributor to the San Francisco Chronicle's food section and lives in the Bay Area.

A Passion for Desserts

Beloved pastry chef and best-selling author Emily Luchetti lives by the simplest truth: There's always room for dessert. Why try to resist creamy chocolate cheesecake, fresh berries layered with honey cream, or homemade sorbet? Besides, with Emily's insider secrets, whipping up delicious treats for family and friends is fun! A longtime dessert lover, Luchetti shares an impressive - yet deceptively easy - array of recipes that regale the fruits and pure flavors of each season. From frequently used basics like melt-in-the-mouth tart shells, luxe crème fraîche, and chocolate sauce, to creative twists on old favorites such as Raspberry Ice Cream Sandwiches and Espresso Cupcakes, each of these pleasures will leave home cooks wanting to try the next. With just one bite of Lemon Raspberry Bread Pudding, one sip of a soothing Bourbon Milkshake, and one whiff of a Chocolate Mocha Truffle, anyone with a sweet tooth will understand why this book is an irresistible must-have. Emily Luchetti is the executive pastry chef at Farallon and spent seven years as pastry chef at Stars restaurant. She has authored two books, Stars Desserts and Four Star Desserts. She lives in the Bay Area. Paul Moore is a San Francisco based photographer whose work has been published worldwide.

Perfect Pies

New in Paper! 180 recipes for main dishes, snacks, & desserts: pies for morning & supper, tiny pies, fruit, chocolate, & custard pies, country pies. Over 40 pie crust recipes and techniques for fluting and shaping pastries guarantee a finished pie that is appealing to the eye as well as the palate. Recipes from just plain good cooks, clebrity chefs, and food professionals like James Beard, Pastry Chef Denise Leary, Julia Child, and even Martha Washingtonare included.

Best Cookies

A slim volume of the best delicious cookies from author Gregg R. Gillespie. Each recipe is accompanied by a mouth-watering, full-color photograph. Contains nearly 100 easy-to-make recipes organized alphabetically for easy reference.

Ice Cream : Williams-Sonoma Collection

Cookbook buyers have shown a huge appetite for the Williams-Sonoma Collection. And Ice Cream, Pie and Tart and Breakfast offer all the ingredients to build on that amazing success. By combining hundreds of hours of consumer research, a fresh editorial concept, and an eye-catching package, the Williams-Sonoma Collection has created a new benchmark for illustrated cookbooks. The contemporary yet classic design, high production values, and mouthwatering photography work seamlessly to showcase dishes to satisfy every palate, from nostalgic comfort food to inspired new ideas. Ice Cream offers classics of Vanilla Bean, Orange Sherbet, and Baked Alaska, as well as fresh combinations like Green Tea, Avocado, and Cranberry Sorbet.

Healthy Exchanges Diabetic Desserts Cookbook

Good news for diabetics and those looking for preventive dietary measures: you can have your dessert and eat it too! Along with the latest information on diabetes and pre-diabetes, this cookbook has recipes for more than 200 scrumptious desserts, from Butterscotch Pecan Parfait to Rocky Road Pistachio Pie. Both easy-to-make and mouth-watering, here are puddings, pies, cakes, cheesecakes, cobblers, cookies, brownies, and breads ...with little to no sugar or fat.

Revised Truffles, Candies & Confections

Guided by Carole Bloom’s so clear, so simple you’ll-kick-yourself-for-not-doing-this-sooner instructions, you’ll be on your way to making batches of some of the 90-plus treats found in Truffles, Candies, and Confections in no time. Featuring Orange Chocolate Truffles, Vanilla Cream Caramels, Raspberry-Almond Squares, Espresso Hazelnut Fudge, and much more, this revised and expanded edition includes an updated introduction covering ingredients (buying and handling), equipment, techniques, ideas for packaging gifts, and the author’s special, trademarked tasting chart. Using tools found in most kitchens (you don’t even need a double boiler) and ingredients found at most grocery stores (including gourmet chocolate these days), you can start your own candy-making tradition. Don’t waste another calorie on store-bought, mass-produced candy—learn to make your own and never look back.