1,001 Low-Fat Desserts

With this book, it's easy to make dreamy frosted cakes, deep-dish pies, tangy tarts, heavenly cream puffs, sugary cobblers, crunchy crisps, fluffy cheesecakes, custards and souffles. Many favorite recipes are here, plus lots of new ones to try, including: Sour Cream Chocolate Layer Cake, Honey-Walnut Pumpkin Pie, Macadamia Nut Cheesecake, Coeur a la Creme, Baklava, Viennese Apple Strudel, Mango Cobbler and Key Lime Squares. There's even a chapter of quick and easy desserts and another of desserts made with artificial sweeteners instead of sugar.

Dream Desserts

Luscious recipes - low fat, low cholesterol, reduced calorie - containing no artificial or health store ingredients.

Fruit-Sweet & Sugar-Free

Prizewinning American and French bakery favorites go healthful & keep great taste, texture and appearance Color photos.

Skinny Cookies, Cakes & Sweets

Over 100 healthful low-calorie recipes for America's favorite desserts-all with 250 or fewer calories per serving. Nutrition counts. 134 pgs. All the recipes are low in fat, too, conforming American Heart Assoc. guidelines of 30 percentor fewer calories from fat.

The Dessert Bible

Here is the definitive dessert cookbook for the American home cook. Christopher Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate and more. He explains basic techniques like beating and folding in egg whites, working with pie dough, and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can also be made at home. Every recipe has been tested, retested and revised from scratch to ensure that these are truly the ultimate and simplest versions. Christopher Kimball will have his own cooking show on PBS beginning in Fall 2000.

Sweet and Natural

Delicious desserts for anyone who wants or needs to avoid sugar, dairy, or eggs. Natural foods chef Meredith McCarthy's latest collection brings together easy, irresistible recipes for cookies, pies, cobblers, sorbets, and other desserts that use no sugar, milk, butter, or eggs but deliver great flavor––recipes that are perfect for anyone looking for a healthier alternative to traditional desserts. The book also offers an extensive section on healthful ingredients and substitutions.

Chocolate American Style

2005 James Beard Award Nominee - Baking and Desserts Chocolate is America's national indulgence, our favorite way of saying Welcome Home, Happy Birthday, and, of course, I Love You. Chocolate American Style brings out the gusto, down-home practicality, and uninhibited creativity that make the American way with chocolate refreshingly different from the fussy, overly complicated approach of continental chefs. With her distinctive and charismatic voice, Brody sets out an enticing array of beloved classics such as Devil's Food Cake with White Chocolate Icing, Toll House Cookies, Chocolate Bread Pudding, and Brownies (eight different kinds!), then adds to the mouthwatering buffet recipes for new confections gathered from home cooks and restaurants across the country, and even divulges the secret of making that irresistible, I-want-to-be-a-kid-again treat, the Whoopie Pie. Organized by occasion, these no-fail recipes will keep chocoholics satisfied from morning to night, and give once-in-a-while indulgers a greatest-hits selection of simple-to-make and spectacular-tasting chocolate treasures.

Essentials of Baking : Williams-Sonoma

Every generation has its standard bearers--and for today's cooks, it's Williams-Sonoma. Second in the Essentials Series, this is the ultimate everything you need to know baking resource from America's favorite expert on all things culinary. From the simplest muffins to artisan-style yeast loaves, it covers the ingredients, equipment, and fundamental techniques for successful baking. In addition to step-by-step photos and baking tips and tricks, this informative volume offers insights on baking traditions all around the world. Over 1390 recipes include sumptuous photography, straightforward directions, and multiple variations--in short, everything a cook needs to know to rise to the top.

Ready, Set, Dough!

Store-bought unbaked pie crusts, pizza crusts, sweet and savory breads, cookies, bars, and other ready-to-use doughs are put to truly creative and time-saving use in Ready, Set, Dough! Helping to beat the clock without sacrificing taste and quality, expert quick-cook Melanie Barnard provides a complete range of appetizers, snacks, one-dish suppers, breads, and desserts no one will guess you didn’t make from scratch. By eliminating the tedious and tricky part of baking—making the dough, you can serve up delicious Herbed Sausage Calzones, Grilled White Clam Pizza, Chicken and “Baked” Herb Dumplings, and other hearty main dishes in no time. Memorable desserts, ranging from a Rustic Apple-Cranberry Tart to Chocolate Raspberry Cheesecake Torte--as well as a delectable array of cobblers and pies--are a cinch to prepare. Need something for the bake sale your kids forgot to mention? Whip up a batch of Double Peanut Butter Cookies or Chocolate Chip Brownie Custard Bars. For breakfast, try one of Barnard’s trouble-free sweet breads--Baked Jelly Doughnuts or Cinnamon Raisin Swirl Bread, for instance. The quick and easy recipes in Ready, Set, Dough! will turn even a novice cook into a fearless baker

Birthday Cakes

Exquisitely illustrated with more than 55 color photographs, Birthday Cakes features memorable, celebratory cakes and birthday stories by renowned chefs, cookbook writers, and passionate bakers--including the likes of Julia Child, Alice Waters, James Beard, Alice Medrich, and Jim Fobel. This elegant yet easy-to-use cake-making book invites us to celebrate everything birthday: the making and presentation of the cake, the warm glow of the candles, the whispering of a wish, and the heartwarming ritual of cutting and sharing the cake. Everyone will enjoy oohs and aahs when a Meyer Lemon Pound Cake is served, a beautiful, sophisticated cake that can be decorated with glazed flowers and long French birthday candles. A fabulous three-day cake-making extravaganza for the truly dedicated is Gayle Ortiz's Princess Cake, a Swedish sweet-sixteen tradition. For happy smiles all around, there's a simple, delicious chocolate cake dressed in luscious frosting, just like grandmother used to make. Sprinkled with fun ideas and tips for decorating, this collection of cake recipes and personal birthday memories will inspire cakes so special friends and family will wish they had more than one birthday.

Piece of Cake

Here are recipes for devil's food cake, angel's food cake, marble cake, pound cake, frosting-covered layer cake, and many more--a total of 45 delicious cake recipes. This book's duotone photos provide a nostalgic look at mid-twentieth-century America, and the recipes are for cakes that are simply old-fashioned delicious. The photos focus appropriately enough around the kitchen range and dining room table--and if Mom and Dad seem a bit too formally dressed for dinner at home, we should recall that it was the way middle American households were depicted in ads and magazine features, circa 1950. The recipes for cakes, cupcakes, brownies and more are easy for today's home cooks to follow, and are guaranteed to produce mouth-watering results. Many are complemented with food-related anecdotes. Here's a trip down memory lane, as well as inspiration for tasty desserts you can serve today.

Desserts that Have Killed Better Men Than Me

Warning: this is a no-holds-barred book of decadence. Do you keep unsalted butter in your freezer? Not afraid of a little saturated fat? Then indulge--if you dare! The recipes in Jeremy Jackson's Desserts That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake! Don't be fooled by the simple ingredients and easy-to-follow directions. Jeremy's desserts are not to be taken lightly. They're not for the faint of heart--or stomach. Danger lurks beneath that delectable layer of Chocolate Ganache. So suit up in a pair of elastic waist pants, arm yourself with a fork and a giant glass of milk, and prepare for battle. If you can survive Three-Lemon Cheesecake and My School Lunch Cream Puffs, you can probably handle the Peach Pie with Almond Crumb Topping. Polish that off and you just might be ready for the Hanging-Crust Rhubarb Cobbler. In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones--with plenty of heavy cream.

Great Book of Chocolate

The Great book every chocophile has been waiting for, pastry chef David Lebovitz’s guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world’s top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes--from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies--are icing on the cake. His extensive resource section (with websites for international ordering) can bring the world’s best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day--and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Brownies to Die For!

Wow! Just reading about Bev Shaffer’s collection of sensational brownies made me uncontrollably hungry and eager to dash into the kitchen and start baking. --Elaine Gonzalez, master chocolatier emeritus and author of The Art of Chocolate Written by award-winning chef, culinary instructor, food columnist, and bakery director Bev Shaffer, this tasted-and-tested collections spans the brownie spectrum. In addition to a history of brownies, baking basics, and useful information on chocolate, the recipes collected here include everything from classics like Deluxe Brownies with Caramel Sauce and Swirled Brownies to more adventuresome suggestions like Raspberry-Mascarpone-Filled Brownies, Kahlua Brownies, Macadamia-Nut White Brownies, Cappuccino Brownies, and much more. A chapter on Brownies as Art will encourage you to dip, dunk, and layer you once-basic brownies, and another chapter on frostings and glazes will further inspire you to make that special brownie even more irresistible. Presented in the humorous and down-to-earth style of author and radio and television personality Bev Shaffer, this book invites you to join in her passion for food, baking, and fun. Specializing in creating uncomplicated recipes and calming food phobias, Shaffer includes her usual measure of tips, techniques, and encouragement with each tablespoon of chocolate. Bev Shaffer writes the Ask Bev for the Cleveland Plain Dealer and is a member of the IACP, Chefs Collaborative, Women Chefs and Restaurateurs, and is a founding member of Les Dames d'Escoffier, Cleveland-Northeastern Ohio Chapter.

Chocolate : A Bittersweet Saga of Dark and Light

New in paperback! 2006 IACP Award Winner: Literary Food Writing Category! A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives. Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life. In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano--chile-laced chicken with chocolate--of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or--bite-sized, gold-flecked bricks of dark chocolate--to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is a fascinating foray into this food of the gods.