Dessert Is The Perfect End To A Meal And The Best Recipes Are In These Cookbooks

BAKING & DESSERTS COOKBOOK VI

Match the dessert to your meal with a recipe from these cookbooks.
Just click on any buy button for more details and pricing.

Ripe for Dessert

A former pastry chef at Berkeley's famed Chez Panisse restaurant, David Lebovitz is renowned for his easy-to-prepare yet spectacular desserts, and his devotion to seasonal ingredients. This enticing collection of more than 100 recipes is both varied and distinctive. For home cooks who crave down-to-earth desserts with a kick, Lebovitz offers such favorites as Berry Cobbler and Apple Cranberry Crisp. For chocolate lovers, he provides such rich indulgences as a Chocolate Cream Cake with Wine-Poached Pears and Dark Chocolate Souffle with Orange Sorbet. In keeping with his guiding philosophy that desserts should be based on honest, unfettered flavors rather than fancy techniques or showy presentation, all of the recipes are simple and uncomplicated to prepare, even for the novice cook. Lebovitz also offers helpful advice on finding and selecting the very best seasonal fruits and other ingredients, helping home cooks ensure that their desserts are successful every single time. Lebovitz is not just a talented and innovative pastry chef--he is a gifted teacher who will inspire every reader with his clarity, insight, and passion for great desserts.

Vice Cream

More than 70 recipes for pure vegan ice creams, including preparation and ingredient tips. Includes a whole section devoted to raw vice creams. The Vegetarian Resource Group estimates that 2,900,000 Americans (or 1 percent of the population) are vegans. According to the National Institutes of Health, 30 to 50 million Americans are lactose intolerant. It’s love at first bite! Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream–like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! Vice Cream offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients—the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of real ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again. Jeff Rogers had his last Ben & Jerry’s in 1997 and began developing his vice cream in 1999. Since then, he has founded his own company, The Naughty Vegan, and has been promoting vice cream at various vegetarian, vegan, and health events around the country. Jeff lives in Seattle, Washington.

Golde's Homemade Cookies

Yum! Over 130 homemade cookie recipes brought to you from the loving hands of baker extraordinaire Golde Hoffman Soloway. This is a collection of easy-to-make recipes with a most personal touch. Packed with helpful tips and how-to illustrations, cookie newbies and old-hands alike will be wowed by proven tastebud pleasers like Butter Pecan Turtle Bars, Loon Mountain Chunks, Chocolate Thinsees, and even specialty cookies like Accordion Treats and Gingery Almond Crisps. Like Golde says, serving up any of these tempting morsels will let your friends and family know just how special they are.

Christmas Collection

Wherever you are in the world Christmas invariably means feasting and there are many foods which are traditionally eaten in different countries over the festive period. Although most of these traditions are steeped in history many are still observed today, making them all the more fascinating. Cakes, pastries, and desserts are particularly popular around Christmas time and families all over the world bake tempting sweetmeats. From whatever part of the world these delicious recipes originate they usually contain many of the same ingredients--nuts, dried fruit and spices. This collection includes over 100 recipes from Great Britain, the United States, France, Italy, Spain, Germany, Greece, Russia, Scandinavia, Norway, and New Zealand.

125 Best Chocolate Chip Recipes

All resistance is futile. Nestle(tm) first invented chocolate morsels (the first chocolate chip) in 1939, after discovering the first chocolate chip cookie recipe which was created at the Toll House Inn in Massachusetts by Ruth Wakefield. With a deal for the rights to the recipe The Famous Toll House Cookie was born. You will be amazed by all of the delicious opportunities the chocolate chip delivers. Chocolate chips are specially formulated to retain their taste in any recipe and give off bursts of intense flavor during the cooking process. 125 Best Chocolate Chip Recipes features superb, imaginative and fail-safe recipes for cookies, cakes, pies, breads, puddings, bars and squares, muffins, hot and cold beverages and extraordinary sauces. For hot summer days, imagine a Blended Mocha Frappe or Chocolate Malted Moothie. For cold winter nights, there is a Hot Chocolate Chai Latte. Start the day right with Chocolate Chip Oat Breakfast Biscuits, Chocolate Chip Hotcakes or Chocolate Orange French Toast for a weekend brunch. Children will adore the Chocolate Mousse Filled Cupcakes, Chocolate Dipped Pretzels and Chocolate Chip Cherry Bars. Adults will swoon over the Chocolate Espresso Lava Cake that was featured on the Today Show. If you find yourself with a bumper crop of zucchini, be sure to make Double Chocolate Zucchini Cake. Cookie recipes include The Quintessential Chocolate Chip Cookie, Double Chocolate Mint Chunkers and Chocolate Dipped Coconut Macaroons. These recipes are so good that the cookies will never make it to a cookie jar.

Cake : Williams-Sonoma Collection

The Williams-Sonoma series has revolutionized kitchens and cookbooks with its delectable recipes and sumptuous photography. From culinary classics to concoctions sure to impress any dinner guest, these volumes provide everything home cooks need--including basic techniques, a glossary, an extensive index, and illustrated sidebars. With its fresh editorial concept, thorough research, award-winning contributors, and superior photographic standards, the Williams-Sonoma Collection is a kitchen library favorite. Joining the Williams-Sonoma series is Cake, with recipes for Birthday Cake and Devil's Food Cake, Espresso Pound Cake with Lemon Zest and Almost Flourless Chocolate Torte, cakes for each season, as well as a chapter devoted to decoration.

Candy: The Sweet History

Remember stopping by the five-and-dime on your way home from school to get a handful of your favorite sweet treat? Candy: The Sweet History covers the goodies of yesteryear: Pay Day candy bars, Candy necklaces, Lemonheads, Necco Wafers, Chic-O-Sticks, Abba-Zaba, and many more selected for their nostalgic packaging, yummy tastes, and wonderful stories. Inside this tasty tome are more than 85 sensational candies, including those hard-to-find local favorites made by small, family-owned factories relying on handed-down recipes and old-fashioned techniques. Colorful and tempting photos show standout nostalgic candies—some in production for more than 100 years—and the text describes the fascinating stories behind key candy makers and pays homage to our favorites that are no longer available. With 240 never-before-published photographs and images from the largest candy makers. Contains classic recipes for old favorites such as taffy, nougat, gumdrops, brittle, marshmallows, and hard candies. Featuring “Fun Facts” about all of the candy makers profiled in the book. With a detailed timeline that shows the evolution of candy.

Secrets of Baking

2004 James Beard Award Winner for Baking 2004 IACP Award Nominee for First Book: Julia Child Award Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.

Tarts With Tops On

Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie... Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating. Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie. There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies. Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy. Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion. Tamasin Day-Lewis is widely regarded as one of the top food writers today. She is a regular contributor to Vogue, Vanity Fair, and The Daily Telegraph. Her first U.S. publication, The Art of the Tart, was published in 2001. Tamasin has just launched her first food show in Britain, Tamasin's Weekends. She lives in western England and Ireland.

Baking and Pastry

A lasting kitchen reference, this comprehensive, illustrated volume offers the foundations of baking and pastry and a collection of 350 delicious recipes for the professional pastry chef. The Culinary Institute of America is the place where many of today’s leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Home to one of the country’s first baking and pastry degree programs, the CIA offers aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs. Now, drawing on this extensive expertise and experience, the CIA has produced the first kitchen reference to cover the ingredients, equipment techniques, and formulas that professional pastry chefs and serious home bakers need to create wonderful breads and irresistible desserts, from simple cookies and tarts to custards and mousse, chocolates and confections, and spectacular wedding and special occasion cakes. The book features 350 recipes and more than 350 four-color photographs and illustrations of procedures and finished products.

GO TO BAKING & DESSERTS COOKBOOK VII