Sin Free Desserts

150 delicious low-cholesterol desserts.

Ice Cream Treats

Mmmm... imagine all that yummy ice cream just waiting to get yummier. All it takes is some store-bought ice cream and this fantastic little book to churn out 65 sweet sensations worthy of dinner parties, birthday celebrations, and unexpectedly fancy treats any day of the week. These cool ideas for layering cakes, filling pies, blending frothy shakes, and stacking sandwiches will have jaws dropping and spoons lifting all around the table. And in the quick-fix category, scoop up some of these scrumptious sundae suggestions--they rival the best ice cream parlor in town. With beautiful photographs and a neopolitan design, this creamy treat is as easy on the eyes as it is deliciously inspiring.

Indulgence

From Willy Wonka to Ferrero Rocher, chocolate is embedded in our culture as perhaps no other foodstuff. And although it has been swooned over endlessly in print, Indulgence takes the subject into entirely new realms. In a pleasurable mélange of travel narrative, historical writing, and literary gastronomy, Paul Richardson discovers a substance that still has much to say about the joys and agonies of our human debt to pleasure. In this whimsical chronicle of one of mankind’s ruling passions, he concludes that, despite the wholesale debasement of a once–sacred substance, chocolate has lost none of its mysterious capacity to bewitch.

500 Greatest-Ever Cake Recipes

Fully illustrated in fantastic colour photography, the recipes are grouped into sections for all kinds of occasion. Included are hundreds of ideas and inspirations for teas, breakfasts, buffets and weddings; for any type of party from birthdays and anniversaries to retirements and christenings; and for all kinds of special event, festival and gathering. 500 fabulous recipes for cakes, cookies, biscuits, bars, muffins, teabreads, buns and bakes of every kind. Every recipe is illustrated with a stunning colour photograph. All recipes are tested, simple to follow and easy-to-use, with results guaranteed every time.

Cake Bible

IACP Award Winner! Tips for baking & recipes for everything from pan cakes to wedding cakes. 200+ recipes.

Chocolate Desserts by Pierre Herme

The award-winning duo of master pastry chef Pierre Herme and Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate desserts. The greatest pastry chef from the land of great pastry delivers a dazzlingly delicious collection of recipes, all featuring the most intoxicating ingredients: chocolate. From cakes, cookies, and tarts to puddings, candies and breathtaking truffles, these 100 desserts range from simple confections to multipoint showstoppers. Blending chocolate tastes, textures, and temperatures only a master chef knows how, Pierre Herme surpasses himself in this spectacular luscious collection.

Notebook of Michel Bras - Desserts

Every day Michel Bras, the three star French chef, jots down his thoughts and impressions in little notebooks--feelings and designs inspired by the austere beauty of his beloved Aubrac, an untamed area just south of the Massif Central. These notebooks--accessible, humorous, and informative--are the key to his masterly flavor compositions. In this volume of 90 dessert recipes, he starts with a base of little nothings and creates some exquisite recipes that are simple and easy to make, explained very clearly and with his signature commentary.

Sweets : A History of Candy

Now in Paper!! A journey into the heart of sweetness. Humans are all, secretly or openly, obsessed with sweet things-and we always have been. The Aztecs mixed chocolate with blood in sweet libations to their gods; Saladin entertained Richard the Lionheart with exotic sherbets and sugared jellies; Victorian sweets magnates built the towns of Bournville and Hersheyville from fortunes made through successful candies; and today the manufacture of sweets is shrouded in a level of secrecy that would make Willy Wonka proud. In Sweets, Tim Richardson takes us on a magical confectionery tour through time and space, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies around the world, the bizarre figures and practices of the confectionery industry, and the connection between sweets and sex. He goes on to explore the role of sweets in myth and folklore, and finally, a personal philosophical justification for continual sweet-eating based on the writings of Epicurus. A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for everyone with a sweet tooth.

Joy of Chocolate

Simplicity and straightforwardness of these state-of-the-art recipes may surprise you. An all-time favorite chocomania book.

James McNair's Cakes

Everyday and special occasion cakes with simple finishes that are easy and festive. Includes old-fashioned favorites and updated classics that even the novice baker can handle.

Best 50 Fudge Recipes

Here is a new collection of mouth-watering recipes for this classic American candy! Find chocolate, nut and butterscotch fudges - along with modern variants like pistachio lemon fudge. Also find tips on cooking temperature, rescuing failed fudge and historical background.

Big Fat Cookies

Nobody's ever made baking history with a scrawny cookie. No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, and -- for those who actually like to share their cookies -- how to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie. Elinor Klivans is a notable cookbook author and food writer, publishing articles for Bon Appetit, Eating Well, Fine Cooking, and the Washington Post among others. A former pastry chef, she is a member of IACP and currently lives in Camden, Maine.

Half-baked Gourmet : Desserts

For those who don't know a torte from a tart. For the cook with more ambition than time or talent, Half-Baked Gourmet is an engaging new series of cookbooks featuring 200 not-quite-from-scratch recipes. This book features easy dessert recipes (like Devil's Food Cookies and Banana Napoleons) using short cuts (like boxed mixes and instant pudding).

Art of Cookies

There’s truly nothing sweeter than a homemade cookie, but when it’s creatively decorated, that cookie can become a tasty work of art. The Art of Cookies delivers an imaginative collection of decorating ideas and designs, focusing on themes such as birthdays, weddings, baby showers, Christmas, Hanukkah, and Easter. Be serious. Be whimsical. Be adventurous or traditional. Let your imagination go and your fingers fly. If it doesn’t turn out exactly right, who cares? Eat it and make another! The idea is to decorate, originate, elaborate—if it can be done on a canvas, it can be done on a cookie. Great art and great taste—what could be a better combination?

Caprial's Desserts

New in Paper! Caprial Pence has teamed up with Melissa Carey, her pastry chef at Caprial’s Bistro, to create another fantastic cookbook, this one entirely devoted to desserts! In preparing the collection, Caprial and Melissa poured through their recipe files, winnowing them down to 50 core recipes, each grounded in the chefs’ shared appreciation of wholesome, comforting, no-nonsense desserts that beg to be made time and again. The result is a deeply satisfying, truly essential collection of classic and contemporary recipes for cakes, pies, and tarts; custards and puddings; ice creams and sorbets; and cookies and special-occasion desserts. Like a culinary school class, Caprial's Desserts focuses on the basic process pastry chefs practice daily—using master recipes and techniques as a springboard for developing creative new desserts. Building on the 50 master recipes, each chapter reveals how they can be finessed to create one exciting variation after another. Along the way, clear step-by-step photographs put you alongside Caprial and Melissa in their kitchen as they share their secrets for making extraordinary pie dough, working wonders with an ice cream machine, perfecting the delicate art of puff pastry, and numerous other essentials of the sweet kitchen. If you are new to baking, this book will give you the confidence, inspiration, and skills to build a solid dessert repertoire; if you are an experienced baker, it will help you hone classic techniques and push you to new levels of creativity and improvisation in the kitchen. A model of beauty and clarity, Caprial's Desserts is destined to become a well-thumbed, and flour-caked fixture on your kitchen bookshelf.