Favorite Desserts Made Lighter

150+ recipes for luscious cakes, cream puffs, pies, cookies, sorbets, fruit desserts, frozen treats and more. All lower in fat, cholesterol, calories and sodium. Nutrition counts.

Secrets of Fat-Free Baking

SALE! Over 130 low-fat and fat-free recipes that maximize the nutrition values of scrumptious and simple to make cakes, cookies, brownies, muffins, pies, breads and other goodies. Nutrition Counts.

Fat-Free Desserts

Heavenly treats, all without fat, in 105 quick and easy to make recipes. Nutrition counts.

Sweet Deceptions

Miraculously rich, creamy satisfaction in 75 spectacular dessert recipes, all significantly low in fat &and calories. Nutrition counts.

Skinny Chocolate

Guilt-free satisfaction for chocoholics in 100+ recipes for cakes, cookies, savories and treats of all delectable sorts.

Desserts 1-2-3

This is the sweet finale to Rozanne Gold's award-winning 1-2-3 cookbook series. The diva of simplicity treats us to more than 150 new three-ingredient desserts that indulge all the senses. From seasonal fruit sensations to decadent chocolate extravaganzas, this is a book designed to please everyone. The simple yet amazing flavor-filled treats include Roasted Strawberry Ice Cream with Fresh Strawberry Sauce, White Chocolate Pots de Creme, and Lemon curd Tart with Chocolate Crumb Crust. More surprising still, more than one third of these tempting recipes are fat free or low calorie.

Pie Every Day

Provides recipes for more than thirty different crusts and 118 types of fillings in a colorfully illustrated, comprehensive pie-making book that comes complete with traditional methods of baking and a historical overview of pie-making in America. Pies for breakfast Quickie pies for drop-in guests Pies to make with kids Hefty pies for main dishes Knock-'em-dead, labor-of-love pies

Food Lover's Guide to Chocolate & Vanilla

Packed with good info on buying, storing and cooking sublime combo (alone and together). 35 recipes.

Vanilla

30 easy-to-follow international recipes highlight the versatility of this much-loved flavoring in beverages and dishes, both savory and sweet.

Perfect Recipe Baking Book

Fifty absolutely perfect recipes for America's favorite desserts.

How to Make Cookie Jar Favorites

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Be the hit of the bake sale with easy recipes for chocolate chip, peanut butter and oatmeal cookies. Plus dozens of other favorites.

Mrs. Witty's Monster Cookies

Winner of a Tastemaker Award, this wonderful book about cookies of all sizes (especially round and huge) is by the author of Fancy Pantry and Mrs. Witty's Home-Style Menu Cookbook. All the recipes are well-chosen, tested, and written--and so good they're bound to reward.--Associated Press.

Ultimate Chocolate Cake book (Asquith)

Chocolate cake at its sinful and spectacular best.

How to Make an American Layer Cake

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Learn the basics of layer cakes, then use our foolproof techniques for filling, frosting and decorating.

Art of the Cake

The ultimate book for indulging your baking fantasies. French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream and topped with chopped roasted almonds. There are also recipes for pound cake, sponge cake, and meringue-based gateaux, in addition to Bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques - everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. There are also over 40 recipes for frostings, glazes, sauces and fillings. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, in the kitchen. BRUCE HEALY, a former theoretical physicist, left that career path to pursue his passion for French food, particularly French pastry. He lives in Boulder, Colorado, where he runs the Healy-Lucullus School of French Cooking. He is also the author of The French Cookie Book (with Paul Bugat). PAUL BUGAT is one of the most distinguished pastry chefs in Paris and the proprietor of Paul Bugat Patissier a la Bastille in Paris. His artistry in sugar has made his shop a mecca for pastry lovers. Bruce and Paul are also the authors of Mastering the Art of French Pastry.