Grandma's Wartime Baking Book

Filled with recipes and illustrations from the period, Joanne Lamb Hayes's book pays tribute to the ingenious and patriotic ways American women baked for their families despite food rationing and other pressures of wartime. Adapted for today's cooks, the recipes include old-fashioned cakes, cookies, pies, cobblers, and other delights. Anyone interested in the Greatest Generation, women's history, and comfort desserts will relish this valentine to an unforgettable chapter in our history--as seen from the kitchen.

I Want Chocolate!

For millions of people, chocolate represents nostalgia, comfort, and the sheer joy of the irresistible. I Want Chocolate! offers a scintillating mix of chocolate recipes both simple and complex. For the kids, there's Chocolate French Toast, Sleeping Teddies, and Top Hats, while grown-ups can indulge in more sophisticated cakes, cookies, sauces, custards, mousses, tarts, and sweet cordials. The book simplifies key techniques to make easy work of batters, dips, and drops. A Tricks of the Trade section outlines equipment musts for any homegrown chocolatier. Deseine's treatment of this transcendently tasty ingredient covers all its forms, from eggs on Easter, to chocolate-flavored variations on old favorites like shortbread, to the sinfully rich Black Forest Trifle. 200 color photos are featured in this glorious array of holiday, seasonal, and anytime recipes to please even the most demanding chocoholic.

I Knew You Were Coming So I Baked a Cake

Treasury of 130+ fabulously impressive dessert recipes to make with minimal fuss, time and clean-up. Note: There are limited quantities of this book at this price. There is an approx. 1 long black magic-marker line on the bottom of the book, underneath, along the closed pages.

Naturally Sweet Baker

150 decadent sugar-free recipes transform classic desserts & baked goods with natural sweeteners like maple syrup & honey. Illus. 241 pgs. Hard (List 25.00)

Better Homes & Gardens: Chocolate

Everything, from storing and melting chocolate to creating your own scrumptious chocolate garnishes, is here at your fingertips.

Low-Carb Baking and Dessert Cookbook,

New in paperback! Over the last few years, low-carb dieting has gone hugely mainstream, with low-carb diet books perennially perched atop bestseller lists and low-carb packaged foods proliferating on supermarket shelves. However, while they may not include flour and sugar, few of today’s low-carb products actually resemble the foods they are meant to replace. Now, with this one-of-a-kind low-carb cookbook, readers can create their own low-carb breads and desserts as good as or better than high-carb ones. Written by chef Ursula Solom, who was coauthor with the Eades (of Protein Power fame) on the hugely successful Low-Carb Comfort Food Cookbook, it offers more than 200 all-new recipes for great-tasting low-carb baked goods and desserts–breads, muffins, cookies, bars, cakes, pies, puddings, soufflés, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Brown Bread, Coconut Banana Muffins, Vanilla Cookies, and Macadamia Nut Biscotti to Cream Cheese Fudge Cake, Pecan Pie, Tiramisu, Peanut Butter Ice Cream, and Kahlua Truffles, The Low-Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy cravings while helping readers slim down and realize all the benefits of low-carb living.

ChocolateChocolate

2006 IACP Award Winner: Bread, Other Baking, and Sweets Category! ChocolateChocolate indulges the chocolate-obsessed baker with 212 chocolate-filled recipes and 155 mouth-watering color photos. Theme-based chapters are arranged by development and style of the recipe to reflect the author's approach to baking, and include Back-to-Basics Chocolate Cakes, with recipes for Classic Sour Cream Chocolate Chip Cake, Midnight Chocolate Cake, and No-Skimping-on-the-Butter Chocolate Frosting, and Chocolate Memories, with Grandma Lilly's Marble Cake and Chocolate Cream Pie. Introductory chapters make this book a timeless reference, with advice on maximizing chocolate flavor, working with a range of basic and premium ingredients, and predicting how chocolate will interact with other baking ingredients. Informative charts help readers to quickly compare and contrast ingredients, chocolate intensity levels, and characteristics of various batters. Chocolate essays and anecdotes add a personal touch to the book, as when Yockelson glorifies the less-than-picture-perfect flourless cake: In a sexy kind of way, all those rich, dark curves are provocative, she writes. ChocolateChocolate is a guide bakers will turn to again and again, whether to find a recipe for a favorite dessert, refer to a useful chart, or simply rejoice in what Yockelson describes as the most luxurious of all flavors.

250 Best Cakes & Pies

The ultimate collection of cake and pie recipes. Find the perfect cake or pie to suit any occasion in 250 Best Cakes and Pies-- from chocolate cakes, cheesecakes, coffeecakes, sponge cakes, fruit pies, cream pies along with frostings, fillings and glazes. Also included are detailed and easy-to-follow instructions for preparing perfect pie crusts. Create bakery classics like Boston Cream Pie, New York Style Cheesecake and Lemon Cream Meringue Pie. Take a new spin on an old classic with Baked Alaska Loaf or the home-inspired goodness of Mom's Sour Cream Chocolate Layer Cake and Upside-Down Apple Pie. An after-school special that everyone can enjoy is easy and delicious Pineapple Carrot Cake. There are extensive baking tips and techniques. Novice cooks soon find that baking a cake or pie is not the challenge once imagined. Brody's baking experience and wonderfully inventive recipes make 250 Best Cakes and Pies an important baking reference.

Sweet Gratitude

More than seventy delectable and foolproof recipes for home-baked sweets meant for giving--to anyone for any occasion. Nothing says thank you more simply--or more generously--than the gift of something freshly baked from the oven. With Sweet Gratitude, Judith Sutton inspires readers to head to the kitchen instead of the mall anytime they are moved to acknowledge the important people in their lives or to express feelings of gratitude and caring. So whether it's the postman who gets a fistful of Brown Sugar Shortbreads (easily made in minutes) as thanks for delivering bundles of vacation mail or the plumber who gets a Two-Ginger Gingerbread for making a New Year's Eve house call, there's something here for anyone and any occasion. Take the billowy white Coconut Layer Cake to a favorite godchild's wessing shower or bring over a batch of decorated cupcakes to a busy mom when it's her turn to provide the classroom treats. At exam time, a box of caramel-toppped cookies or fudgy brownies can encourage a late-night student, while Really Chocolate Chocolate Pudding is just the thing when only comfort food will do. Featured alongside scores of cookies, brownies, and bars, cakes, creamy tarts, mousses, and a candy or two are notes about ingredients and techniques, tips for keeping, storing, and even packing and shipping treats; as well as creative suggestions for variations, garnishing and saving, and freezing and making ahead. Fifty colorful and whimsical watercolors make the book itself a beautiful and practical gift--even to oneself.

500 Desserts

Desserts are the ultimate culinary treat - indulgent confections to pamper the tastebuds and allow free reign to the cook's imagination. Whether treating yourself to a rich chocolate mousse on an evening in alone, enjoying a citrus sorbet on a hot summer's day, keeping the family's winter colds at bay with a hot fruit pudding or impressing guests with a spectacular meringue creation - desserts will rise to all occasions. The book opens with a short introduction covering the main ingredients, techniques and simple equipment needed to make the recipes, with cook's tips and advice on buying, storage and preparation. The main section of 500 recipes then provides all the dessert dishes you are ever likely to need: cold and hot desserts; healthy but enticing low-fat and low-calorie options; easy dishes for those in a hurry. Here are delicious versions of all the favourite classics, from a rich vanilla ice-cream or fruit summer pudding to lemon meringue or syrup sponge. Experiment with more exotic and ambitious dishes such as mocha, prune and armagnac terrines, red grape and cheese tartlets and spectacular gateaux. Recipes have been gathered from right around the world, and include a pear and chocolate pecan pie, the favourite tarte tatin and crema catalana. All recipes are explained with clear step-by-step text and the book is filled with over 450 gorgeous, inspiring colour photographs to show cooks of any level of experience exactly what to aim for. With this book on your shelf, you will never be short of ideas and inspirations, both for a constantly fresh series of family treats, and for entertaining, parties and any kind of special occasion.

Cupcakes : From the Cake Mix Doctor

The cupcake is America's darling. It's celebrated in upscale bakeries, on Sex in the City, on the cover of Gourmet, and in thousands of classrooms--where everyday, it seems, a parent has sent in a batch for the kids to share. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them. Once upon a time, a family had only two recipes for cupcakes--chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor, which have a total of over 1.8 million copies in print. In Cupcakes she offers 135 tempting recipes for children and grown-ups, for special days and everydays, lunch bags, holiday festivities, and an unexpected dinner party dessert. You'll never believe these artful little cakes started with a mix. Coconut Snowballs, Jelly Doughnut Cupcakes, Kiss Me Cakes, Warm Chocolate Cupcakes with Molten Centers, Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting. There are surprising additions (tuck a chocolate kiss or piece of cookie dough into the batter). Creative toppings and easy from-scratch frostings (whipped spiked with Kahlua; miniature M&Ms; a creamy malted frosting with crushed malted milk balls). Terrific decorating ideas, from glittering golden dragees or elegant chocolate curls to yellow peeps for an Easter cupcake or--for Groundhog's Day--a groundhog's face made out of chocolate frosting and jimmies.

Book of Quiches and Savory Pies

Savory dishes that make low-carb living easy. This new title in the popular Book of series serves up the perfect recipes for quiches that can be served as appetizers, snacks, or meals. These easy-to-make quiches and savory pies make low-carb living easy, with simple, detailed recipes accompanied by step-by-step full-color photographs of delectable quiche creations.

Dessert Lovers' Choice

After being diagnosed with major health concerns, Yvonne Sanders-Butler made several lifestyle changes, including following an exercise regimen, eating well-balanced meals--and using natural ingredients in her family's traditional dessert recipes. Here is a collection of her healthy dessert recipes that anyone can enjoy. The recipes are suitable in moderation for anyone on calorie-restricted or diabetic diets, featuring all natural ingredients, nutritional analyses and diabetic eschanges, and illustrated with full-color photographs.

Ice Cream

Conran Kitchen Series - The gift-quality cookbooks in this beautifully designed series are each packed with more than 70 fun and inspiring recipes, organized around an ingredient or occasion. Because mealtime is about more than food, the series emphasizes simple and creative ways to serve the dishes. Lime and Papaya Crush Peach Freeze Hazelnut Ice Cream Saffron and Mace Ice Cream Marmalade Ice Cream Bombe Zamora

How Baking Works

Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the whys of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.