Death By Chocolate, Revised and Expanded

Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouthwatering recipes remain, now supplemented by many new recipes carefully crafted by master chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.

Baking 9-1-1

The ultimate companion for all bakers, Baking 9-1-1 is the only one-stop source for novice and experienced home bakers alike that provides simple tips for achieving perfect baked gods--from flaky crusts to chewy cookies--every time. Many baking books are great when it comes to techniques and recipes, bur don't say much about what to do when things go wrong--or how to avoid problems in the first place. This book does! Here are quick-fix answers to questions including: Why do my cakes keep falling in the middle? My piecrusts aren't flaky, what can I do? Why does my chocolate have white streaks in it? Is it okay to use? What is the difference between one cup sifted flour and one cup flour sifted? Organized into logical subjects for easy reference, Baking 9-1-1 begins with baking basics, equipment, and techniques before moving on to specific baking categories such as breads and quick breads, cakes, cookies, pies, tarts, and more. Nearly 50 recipes, written to solve bakers' most common problems (a cheesecake that will seldom crack; a chocolate chip cookie that is thick and chewy), provide antidotes to typical baking problems, and will soon become favorites in a baker's repertoire. A must-have for every baker, this volume takes the mystery and guesswork out of the kitchen and replaces them with foolproof answers that can't be found anywhere else.

Nancy Silverton's Sandwich Book

When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel's award-winning restaurant, she envisioned a laid-back and intimate evening when she'd be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn't had much time to relax: Sandwich Night became one of Campanile's busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene. The reason for Sandwich Night's success is easy to understand: the sandwiches are incredible. They're gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining. The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone's favorite, the Classic Grilled Cheese. Also included are Nancy's creative sort-of sandwiches--Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella--and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn't enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos. There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery. Written in Nancy's charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook's repertoire. The result: Sandwich Night is sure to be a hit in your home, too.

The Family Baker

Donning her simple white apron instead of a toque, celebrated author Susan G. Purdy now delivers a delicious collection of goof-proof, innovative recipes that bring out the kid in everyone. Some, such as Ice Cream Castles (using sandcastle molds sprinkled with cinnamon sugar), are designed to get your children in the kitchen, too. Others say Mom's Best perfectly, from Apple-Raisin Bread Pudding with Warm Maple Sauce to Old-Fashioned Coconut Layer Cake. And no matter how much or how little you know about baking, you'll appreciate The Family Baker's charming edible decorative ideas, plus advice for correcting common baking problems. Purdy's helpful step-by-step diagrams, trouble-shooting tips, and timesaving techniques take the guesswork out of baking so that every occasion—from birthdays to bake sales—can receive a personal touch you'll be proud of. Susan Purdy's Have Your Cake and Eat It, Too, earned the IACP/Julia Child Cookbook Award and Let Them Eat Cakewas nominated for a 1998 James Beard Award.

Great Big Cookie Book

SALE! Cornucopia of 200+ recipes from simple to sublime, everyday to holiday, regional favorites to international specialties. The only cookie book you'll ever need! The ultimate kitchen companion for those with a weakness for sweetness.

Retro Baking

Everyone seems to think their grandma bakes the best biscuits on the block, but are they prizewinners? Ever wonder how to perfect that county fair, blue-ribbon apple pie? Wonder no more. The results are in--and Retro Baking is the winner! One hundred of America’s favorite baked goods are presented in their nostalgic glory, with vintage illustrations to match, in this latest Retro series book. Everything from tarts to dinner rolls has been selected for its universal deliciousness and award-winning appeal. Inspired by company sponsored contests and small-town bake-offs, these scrumptious recipes are tested, tasted, and time-honored. Your next attempt at three-layer frosted greatness is sure to turn out perfectly with the help of decades of baking experience. So dig out the apron, dust off the oven mitt, and discover your prizewinning potential!

Betty Crocker Bisquick Impossibly Easy Pies

Make tasty dinners and desserts easy as pie! Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they’re a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they’re perfect any night of the week–great after work or for casual get-togethers and potluck suppers. Try These All-Time Impossibly Easy Favorites: Coconut Pie Chicken and Broccoli Pie Cheesy Tuna Pie Zucchini Pie French Apple Pie Cheeseburger Pie

Baker's Field Guide to Chocolate Chip Cookies

In the same colorful field guide format as her best-sellingA Baker's Field Guide to Christmas Cookies, Dede Wilson offers 75 recipes for America's favorite cookie. Each cookie is photographed in full color and accompanied by field notes and symbols that explain at a glance its type, description, whether it's kid-friendly or especially quick to make, whether the dough freezes or stores well, and much more. The book has a concealed spiral binding so it lays flat on the counter when open, making it even more user-friendly.

Two-Hour Party Cakes

Nothing beats one of these 30 great cakes for making a birthday party, anniversary celebration, or festive gathering extra-special. And, they’re easy, too, all designed to take no more than 2 hours from start to finish. So, if you’re hoping to deliver a delicious dessert without spending ages mixing and measuring, try a fairy tale castle with marshmallows and ice-cream cones; an iced sponge cake topped with wild animals; a Birthday Fairy pudding cake; a Christmas Santas fruitcake; or a Lovebirds cake with a chocolate nest. There’s a recipe for almost any occasion—even a Football Fan cake for the Super Bowl.

Who Wants Candy?

Third-generation candy-maker Jane Sharrock shares here some 400 recipes for mouth-watering candies, chocolates, pralines, crèmes, fudges, cookies, toffee, and holiday treats. This step-by-step candy bible covers everything from the traditional to the exotic. Complete with instructional chapters on the basics of candymaking, it deserves a place on every cookbook shelf. This collection features such irresistable treats as: Marry Me Toffee Pistol Pete's Peanut Brittle Grace's Walnut Butter Fudge Cherry Almond Bark € Panache Penuche Raspberry-Fudge Truffles and something called Aunt Bill's Brown Candy... Plus: No-bake cookies Practical and fascinating information about ingredients and candy chemistry Dipping candies in chocolate A basic candy glossary

Splendid Spoonful

Inspired by the lusciousness of custard, The Splendid Spoonful soars to smooth heights with wonderfully sweet and savory treats--from crème brûlée and tiramisu to bread pudding and flan--cooked right on the stove or baked in the oven. Whether it's the familiar comfort of Chocolate Pots de Crème or Maple Syrup Custard, a spectacular first course of Spinach-Parmesan Timbales with Tomato-Basil Coulis, or simple tips for creating the perfect caramelized crust on crème brûlée, there's no spoonful more lovin' than this splendid collection of creamy delights.

Humble Pie,

Anne Dimock grew up in a household where, she notes, A dearth of good pie was a hardship I never encountered, never knew must be borne up my most folk. When she realized that the decline of the American pie civilization might be a harbinger of even deeper cultural problems, Anne became a woman on a mission to save pie from extinction. Dimock shares her thoughts on the Zen of making pie crust, the politics of pie, judging a man's character according to his pie protocol, state fair pie competitions, the kinship between pie and baseball, and the search for edible pie at roadside diners. Folksy and full of humor, Humble Pie is more than just an evocative journey through a life lived in pie. It is a culinary manifesto for a pie renaissance, inviting readers to take up their rolling pins and revive an endangered slice of American cultire. Dimock advises us all to Roll back the apprehension, the doubt, and enter the childline state of grace where all things are possible and anything lost can be found again. The pie you seek resides not only in memory and imagination--your next piece of pie begins right here.

Chocolate French,

Chocolate French takes readers on a culinary tour of a popular sweet. Packed with recipes, facts, and restaurants, the book explores chocolate from several angles, featuring anecdotes from Proust, songs by Trenet, and even fashion by the noted designer Rykiel. Conquering the myth that great French chocolate requires difficult preparations, Chocolate French shows how delicious chocolate dishes can be easily made and integrated into everyday activities, and how a chocolate-loving philosophy can sweeten life.

Cookies, Brownies and Bars

Whether you prefer an indulgent, chocolate-coated cookie treat or a salted savory cracker topped with cheese, you will find recipes to suit every taste, whim and mood in this superb collection. A comprehensive introduction includes everything you need to know about preparation and baking, along with useful information on ingredients, equipment and storage. The opening section also provides plenty of tips on toppings, icings, sugarpastes, finishes, edible decorations and presentation. Then the main section consists of over 200 recipes, ranging from the famous and classic, to some new and innovative ideas. Every recipe consists of a detailed list of the necessary ingredients, followed by step by step instructions for failsafe preparation and baking. There are delicious recipes and inspirational ideas for entertaining, coffee mornings, afternoon teas, family events, celebrations, bulk-cooking for buffets, children's parties, church and charity - so there is something here for every occasion. There are also healthy options and no-bake treats. Whether you are a novice cook or an experienced baker, this wonderful, authoritative and inspiring book will prove a treasure house of wisdom and ideas, and will be the key to happy and successful cookie-making for family and friends year after year.

101 Cakes and Cookies

With easy-to-follow steps, using readily available ingredients, each recipe has been tried and tested by the Good Food team to ensure fantastic results every time you cook.