Moosewood Restaurant Book of Desserts

From a simple afternoon snack to the crowning touch on an elegant evening meal, Moosewood Restaurant Book of Desserts includes more than 250 recipes for the absolutely irresistible desserts that are the hallmark of the Moosewood Collective's homey, satisfying fare, including low-fat and fresh fruit treats. Established in 1978 and now numbering twenty members, The Moosewood Collective has produced six previous cookbooks, including the award-winning Moosewood Restaurant Cooks At Home, Sundays at Moosewood Restaurant, and Moosewood Cooks for a Crowd.

International Dictionary of Desserts, Pastries & Confections

Thorough and concise A-to-Z reference offers 800+ entries, useful tables and 86 classic recipes.

Passover Desserts

New in paperback! This delicious cookbook gives home chefs everything they need for a memorable seder finale, including: over 75 recipes for cookies, cheesecakes, pastries, cakes and more. In addition, there are low-fat, low-cholesterol recipes and guidance on buying Kosher-for-Passover ingredients and adhering to dietary guidelines.

Spectacular Desserts

Luscious creations for the '90s in 175 recipes with good info on elegant presentations. Go ahead and splurge! Each and every sweet creation is both incredibly delicious and dazzlingly attractive.

Cook It Light Desserts

Sale! Jeanne Jones, popular columnist, offers 200+ guilt-free desserts, all with reduced calories, fat, sodium & cholesterol. Nutrition counts. Here, Jones shows you how she lightens over 200 hunded tempting dessert recipes, while preserving the teriffic flavor. Includes: Golden Apple Brown Betty, Cappuccino Brulee, Basmati Rice Pudding, Peanut Butter Pie, Frozen Chocolate Yogurt...

Gordon Ramsay's Just Desserts

Gordon Ramsay's Just Desserts gives readers and cooks entrée to the in-house patisserie of his critically acclaimed London restaurant. His methods are classical, his desserts extraordinary, and his flair for teaching the basic building blocks for all 100 of these delicious recipes makes every masterpiece achievable. From the first few chapters dealing with simpler methods, Gordon paces cooks step-by-step, expanding their range with confidence. Desserts are never mandatory, but Gordon's mission to share his passion for flavor makes these treats simply irresistible.

Desserts by Pierre Herme

Child Award Winner! The first cookbook in English by the greatest French pastry chef. He reveals the secrets of 100+ magnificent desserts, many easy to prepare.

Good Housekeeping Illustrated Book of Desserts

From the Good Housekeeping kitchen comes the most scrumptious collection of delectable desserts ever. From the ooh-and-ahh visual delights to mouthwatering taste treats, it brings you over 200 desserts so good you'll want to make every one. Of course, as always, the chefs at Good Housekeeping triple-test each recipe. So you know they're fail safe-and that's one less thing to worry about. Top off the meal with an absolutely irresistible dessert (like rich chocolate cake with pink sugar roses). Don't tell anyone how simple it is to whip up the Florentine Cream Cake known as Zucotto-just enjoy the complements. Want a festive holiday treat? White Chocolate and Cranberry Trifle will do the trick; prepare it in advance and keep it in the refrigerator for easy entertaining. (There are tips for decorating the trifle top, too.) Plus: individual Chocolate Souffles, Creme Caramel, Strawberry-Orange Charlotte, Apple Turnovers, and other sweet temptations! Countless tips on technique make life easier, whether you are testing for doneness or assembling cake layers.

Great Desserts from the Great Chefs

From the homey to the purely fanciful, nearly 50 of America's greatest contemporary chefs share over 175 recipes & pro secrets for the best desserts of the decade. Outstanding book.

Low-Fat and Luscious Desserts

For the first time, the American Heart Association offers a cookbook aimed at everyone's favorite part of the meal—dessert. Cooks will find tarts, pies, cookies, souffles, and cakes for every occasion from elegant dinner parties to box lunches. The American Heart Association proves once again that you don't have to sacrifice flavor and fun to make desserts that fit within the health-conscious eater's plan. The 100-plus recipes are palate pleasers for parents and kids, dieters and gourmets. Published in time for guilt-free giving and receiving, this delightful volume, bound in a popular gift book trim size, features a full-color photo insert and a two-color interior. Its irresistible recipes will complement every holiday spread from December show-stoppers to a New Year's Day dessert that keeps all those low-fat resolutions, as well as dozens of sweet treats for the months to follow.

Debbie Fields' Great American Desserts

As seen on PBS, 100 master recipes & variations for America's best-loved desserts. Color photos. 258 pgs. Hard

Puff Pastry Perfection

Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere. Puff Pastry Perfection has eliminated the guesswork. At a cost of less than four dollars, one 17.3-ounce package from a grocer's freezer section delivers two perfect puff pastry sheets, prerolled and ready to use in recipes ranging from the first course to the last. Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folded over savory appetizer fillings, molded over casserole fillings to create one-step pot pie lids, or rolled and sliced into elegant, but oh-so-easy recipes. Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes. The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there's a sweet treat for every taste and occasion.

Cooking Light Dessert

Here’s new hope for all us sweet freaks—144 pages of delectable treats, to be exact. That’s because the resourceful experts at Cooking Light magazine have proven once again that you can have your dessert and eat it healthfully, too. All it takes is this new volume in the Cooking Light Cook’s Essential Recipe Collection series. You’ll love reading it, you’ll enjoy making the recipes, and you’ll absolutely swoon when tasting the dishes. A must for all who choose to cook sinfully good food that’s seriously healthy for you.

Pies Without Pastry

30 easy and delicious pie recipes, featuring traditional dishes such as shepherd's pie, but also more adventurous ideas using different types of meat and fish: beef, duck, salmon, chicken, sardines... Includes an introduction on preparing vegetables toppings for the pies using potatoes, peas, celery, eggplant, or even bell peppers.

Cobblers

Go beyond the traditional apple or blackberry custard cobblers! These recipes, all elegantly photographed, offer some incredible new tastes along with the classics—but they all use the same basic, simple method of preparation. The unique fruity varieties range from Morello Cherry and Spicy Pear to an Apricot and Lavender treat topped with slivered almonds. Desire something decadent? Try the cobbler made with dark chocolate, or one with a cheesecake base. And they’re not all sweet, either: an Indian-style version features lots of veggies, a cashew nut topping, and a yogurt-based sauce.