Great Desserts Can Be Found In These Baking & Dessert Cookbooks

BAKING & DESSERTS COOKBOOK IV

The end to a perfect meal - a dessert made from the recipes in these cookbooks.
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Baking Boot Camp: Five Days of Basic Training

Experience the intensity of Baking and Pastry Boot Camps at the most influential training school for professional cooks (Time magazine) Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses. The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors. In Baking Boot Camp, Julia Child Award–winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program. Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, éclairs, mousses, and soufflés. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes—everything you need to start using professionaltechniques and embark on a lifetime of baking success.

Food & Wine Magazine's Wine Guide 2007

New York star chef Tom Colicchio said it best: The Food & Wine Wine Guide is “like having a sommelier with you” every time you choose a wine. And the new 2007 edition is the best yet! Brought to you by America's most trusted and popular publication on the pleasures of the table, this authoritative book is now even more user-friendly than before. Reflecting the make-up of the wine market (and the layout of wine shops), it features two major sections: Old World and New World, with wine-producing countries organized alphabetically in each. Plus, the fresh new design makes navigation simpler than ever. As in previous editions, New York wine expert Jamal A. Rayyis rates nearly 1,500 of the most drinkable wines from all the world's major wine-producing regions, spanning the traditional giants--California, France, and Italy--to the exciting up-and-coming names in South America, Australia, Portugal, and Eastern Europe. Written in layman's language, with a minimum of wine speak, Rayyis's ratings are concise, clear, and easy to grasp at a glance. And his recommendations include all price ranges, with an emphasis on wines that offer the best value for the dollar. In addition, the 2007 version is loaded with special features, including an invaluable Food & Wine Pairing Chart, a Bargain Wine Finder, a Wine Tasting Guide, the Year in Wine review, and two dozen fascinating sidebars covering everything from the latest trends in wine-making to emerging regions and star vineyards.

Quick & Easy Wedding Cakes

A wedding cake has to be better than good--it has to be beautiful, super-delicious, and photogenic, too. Now, thanks to award-winning cake decorator Karen Goble, anyone with ordinary kitchen skills can create a home-baked work of art worthy of the fanciest reception. Suitable for those new to cake decorating, this exciting and innovative collection of 22 simple, but extremely effective wedding designs is complete with illustrated techniques for stacking cakes using pillars and separators, and festooning each layer with sugarpaste or chocolate. It also includes luscious recipes for the cake itself--including Madeira, chocolate, carrot, and fruit.

Artisan Patisserie for the Home Baker

Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained in France, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate Éclairs, Vanilla Cream Puffs, Napoleons, and Tarte Tatin, plus traditional pastries from Italy, Spain, and Portugal—as well as a special chapter on quiches. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multi-purpose fillings, icings, and glazes that the creative baker can use in original ways.

Party Cakes : 45 Fabulous Cakes for All Occasions,

Whip up eye-popping, lip-smacking cakes for every special occasion. This sweet cookbook is jam-packed with practical information plus gorgeous designs and decorations for 34 fun novelty desserts that will delight and surprise everyone. An introduction to sugarpaste explains how to make, color, model, and store it--and a troubleshooting section ensures great results. Then comes a series of time-tested, easy recipes for cakes, fillings, and coverings. Most impressive of all are the amazing projects themselves, which range from a beautiful bouquet of flowers and a pair of lovebirds for adults to a magical fairytale castle and soccer team for kids.

The Pie Book

Without a doubt this book contains more different kinds of pie recipes than you've ever imagined—over 400 recipes ranging from simple apple and cherry pies to hearty mince meats, unusual custards and some of the most elegant chiffons possible. Each has been carefully selected and prepared by Louis P. De Gouy, master chef and author of numerous other outstanding cookbooks. Beginning with the very basics of pie baking, the author introduces you to the different kinds of fats and flours and their use; he gives advice on weighing, measuring, baking procedures, fruit preparation and much else preliminary to good pie baking. As one of the real secrets of pie baking is crust, he gives detailed instructions on how to turn out a flaky, golden-brown pastry every time. Over 25 crust recipes are included—short flaky, long flaky, French puff paste, graham cracker, rice, nut and gingerbread pie pastries just to name a few. After this you will find recipes for some of the most tantalizing and unusual pies imaginable: banana cream, cherry rhubarb, chocolate custard, cranberry, pecan, grape, pumpkin (8 versions), raisin butter, sweet potato, brandy chiffon, blueberry chiffon, strawberry, tutti fruitti and literally hundreds more. A special section at the end covers the use of toppings and glazes, with complete recipes for meringues, glazed cherry topping, almond paste, jelly whipped cream, glazed orange topping, cheese topping and many more. Over 25 varieties of apple pie alone can be found in this book! First published in 1949.

Wedding Cakes and Flowers

Two of the most important elements that make a wedding magical are the flowers and a beautiful cake--which serves as both a delicious finale to the meal and a symbol of the couple’s new life together. With breathtaking photos and expert advice, this richly romantic guide provides innovative ideas for making a stylish statement with both. Pore through the images to find a stunning array of bouquets; floral enchantment in the ceremony; stunning centerpieces in the reception; and inspiring examples for the cake of your dreams. All-important checklists help keep brides on track, from planning to ordering.

Pie

From English “pie and a pint” to American apple pie, everybody loves it! Here is the story of pie--along with the secrets of how to make it--told in irresistible recipes and fantastic photos. First, take a bite of pie history, starting with the first order in a 9th-Century French Abbey for goose and chicken pies; meet the piemakers; and witness the luscious innovations. Then master the basic art of pastrymaking and learn how to transform even the most frugal vegetable filling into a luxuriant creation with elaborate curves and flutings. Bake Raised Pork Pie, portable pasties for picnics, Christmas mince pies, a succulent pear and nut pie, the ultimate deep cherry pie, and more.

Bob's Red Mill Baking Book

For more than 25 years, Bob's Red Mill has provided home bakers with healthy alternatives to baked goods made with plain, all-purpose flour. Bob's impressive list of whole grain flours and grains allows health-conscious bakers to enjoy the aroma and taste of fresh-baked breads and baked goods without guilt. Using simple, old-world technology, Bob's Red Mill Natural Foods mills hundreds of all-natural whole grain products that remind us why bread is a primary dietary staple. Now, conscientious bakers can bake to their heart's content with this invaluable baker's resource. Inside this practical and comprehensive baking cookbook is an exciting collection of more than 500 recipes that reflect the Bob's Red Mill dedication to healthful eating. Forget sacrificing your bread for something healthier on your plate! With Bob's Red Mill Baking Book, home bakers will have access to delicious ways to use whole and other beneficial grains and flours to suit their dietary, allergic, and basic needs, including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs.

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