Baking : Food Made Fast

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject--from Soup to Pasta to Weeknight--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience.

Christmas Sweets & Holiday Treats

40 heirloom recipes for festive confections for entertaining & giving, tied with green silk ribbon.

Room for Dessert

From a longtime pastry cook at the celebrated restaurant Chez Panisse, comes this innovative and accessible collection of desserts, his recipes are simple, tasty, not fussy, with such offerings as Tropical Tiramisu, unbeatable coconut tapioca pudding, fresh ginger cake, sumptuous Chocolate Orbit Cake and the addictive black-and-white cookies, with a foreword by the legendary Alice Waters, Room for Dessert will be welcomed by dessert makers and dessert lovers everywhere.

100 Fabulous Cakes & Tortes

Delightful international recipes for cakes, icings, toppings and decorations, from a pro. Metric-Imperial measures.

Ultimate Ice Cream Book

Most comprehensive book on the subject covers just about every conceivable ice cream, sorbets & granita; dozens of shakes, malts & other cold drinks; making your own cones; and toppings & sauces galore-in 500+ recipes

Maida Heatter's Book of Great Cookies

Think of a great cookie - you'll find a great recipe for it here, from classic brownies to European delicacies to rich chocolate delights.

The Bake Sale Cookbook

This book offers up more than 100 recipes for cookies, bars, cakes, babycakes, cupcakes, bread, mini-breads, muffins, coffee cakes, and even beverages. With ideas on how to adapt recipes for specific holidays and kids' birthday parties and essential information about transporting, serving and displaying precious baked cargo, this is a charming and complete guide to delicious, down-home baking.

Gingerbread Houses

Charming, complete, step-by-step guide to baking, building & decorating beautiful & elaborate houses, whether your first or fiftieth. Illus.

Best Loved Chocolate

These divine recipes are now accessible to us mere mortals. Sample the best chocolate desserts including a white chocolate parfait that is to die for! This is an essential cookbook for chocolate lovers everywhere.

Cake Mix Magic 2

Cake mixes are more popular than ever and it's no surprise. Pressed for time, today's bakers love the quality, dependability and convenience that a cake mix offers. Better still, cake mixes are incredibly versatile. Keep one or two in the pantry along with a few other basic ingredients and you'll be ready to bake everything from cakes to squares, muffins and even cookies. In Cake Mix Magic 2, you will discover more ways than you ever imagined to transform a good cake into a great cake or a mouthwatering dessert, simply by adding tasty but readily available ingredients such as nuts, chocolate, sour cream or fruit. As she did in her first best seller, Cake Mix Magic, Jill Snider provides you with the perfect shortcut solution. Now you can have delicious cakes that taste homemade in less than half the time it would take to bake from scratch. An no one will ever guess that your delightful desserts came from a box. Here is just a sampling from the wide variety of baked treats: Cookies 'n' Cream Cake, Triple Raspberry Treat, Lemon Cream Torte, Chocolate Carmel Pecan Cake, Pineapple Coconut Dream Bars, Apple Crisp Cake, Cranberry Almond Coffee Cake, Spicy Oatmeal Raisin Cookies, No-Bake Bumbleberry Cheesecake, Almond Crisps. More than 125 delicious cake mix recipes From single layer to special occasion cakes Know your ingredients section Baking equipment essentials Tips and techniques for perfect cake baking every time Everything from cheesecakes to cookies 16 color photographs Jill Snider has more than 30 years of baking experience, including almost 25 years as the Kitchen Manager for a major North American flour maker. She is also the bestselling author of Cake Mix Magic.

Perfect Cakes

From weddings and birthdays, to special dinners and simple afternoon teas, nothing marks an occasion better than a freshly baked cake. Now, Nick Malgieri offers over 200 impressive yet easy-to-follow recipes for flawless cakes of every kind, from layer cakes to cheesecakes, molded cakes to meringues. Spanning the range from simple to extravagant, each recipe is presented with the clear instructions that have made Malgieri a favorite teacher among novice bakers and experts alike. Under his careful guidance, a perfectly baked cake is never out of reach.

A Sweet Quartet

Fran Gage calls sugar, almonds, eggs, and butter the DNA of desserts. Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway. No one appreciates this fabulous foursome better than Fran Gage, who relied on them for her daily output during the ten years she owned and ran her acclaimed San Francisco bakery, Patisserie Francaise. Nor could anyone do a better job of ferreting out how each found its way into the kitchen and yielded up its alchemy, influenced by technological innovation, genetic manipulation, and government intervention--not to mention human error and, of course, the weather. She tells the story of each ingredient, from its origins to its transformation into culinary gold, drawing upon her travels, tastings, experiments, and remembrances. Each section ends on a sweet note, with a baker's half-dozen of recipes that show off the multiple talents of the ingredient. The book concludes with a look at the meaning of desserts, from ancient times to the present day, and --the piece de resistance--ideas for a dessert buffet.

125 Best Cheesecake Recipes

An experienced and innovative pastry chef, George brings his cooking school techniques to one of his greatest loves: cheesecake. Until now you probably didn't realize that so many delectable cheesecake recipes were available. The 125 recipes are broken down into 8 chapters, each more luscious than the last. Explore the delights from his vanilla based chapter with Toffee Cheesecake with Caramel Sauce or Creamy Almond Cheesecake. In the fresh fruit chapter, classics like Fresh Cherry Cheesecake are featured along with such innovative creations as Crisp Apple Cheesecake. A wonderful variety of no-bake cheesecakes are featured along with a nut-based chapter. There is also an inventive selection of savory cheesecakes and a wide variety of chocolate based recipes.

Baker's Field Guide to Christmas Cookies

An international Christmas cookie book, with recipes from around the world. Each recipe has an accompanying photograph with field guide information, including Habitat (country of origin), Field Notes (helpful hints and anecdotal information), Related Species (variations), and Lifespan (how long they will keep).

Granita Magic

Light, easy, flavor-intense granitas are a great way to begin, refresh, or end any meal. Here's the first book of recipes for this glittering icy treat. Granita Magic is a collection of innovative sweet and savory sensations that can be made with just a fork, a saucepan, and a little spare space in the freezer. And they can be served at any time of the day. Sauternes granita spooned over fresh peaches is a grand dessert, while cucumber and mint makes an unexpected appetizer. Between courses, red pepper or lemon can refresh the palate. Coffee granita spooned onto a warm brioche is a classic Italian breakfast, while strawberry and champagne is a lovely aperitif before brunch. Accompanying each sparkling recipe are lively and playful designs created by Nadia Rosen--an award-winning painter and textile designer as well as an accomplished cook--and inspired by 1950's wallpaper and textile designs and by the ingredients themselves. This charming and original book is a delight to all the senses.