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Martha Stewart's Cookies

Martha Stewart's Cookies

Author: Martha Stewart Living Magazine
Publisher: Clarkson Potter
ISBN: 0307885690
Pages: 352
Year: 2011-05-04
175 cookie recipes and variations that showcase all kinds of flavors and fancies to make the perfect cookie for any occasion. Cookies are the treat that never disappoint, whether you’re baking for a party or a picnic, a formal dinner or a family supper, or if you simply want something on hand for snacking. Martha Stewart's Cookies feature recipes for perennial pleasers like traditional chocolate chip and oatmeal raisin, as well as other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
Baklava to Tarte Tatin

Baklava to Tarte Tatin

Author: Bernard Laurance
Publisher: Flammarion
ISBN: 2080203304
Pages: 288
Year: 2017-09-12
Bernard Laurance's passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world's great culinary traditions. Sample a Portuguese past�is de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world's favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions--that he has tested and retested until he achieved perfection--are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.
I Want Chocolate!

I Want Chocolate!

Author: Trish Deseine
Publisher: Laurel Glen Publishing
ISBN: 1592230083
Pages: 158
Year: 2003
"Chocoholics" will glory in this wonderful celebration of their favorite guilty pleasure, filled with recipes for cakes, cookies, custards, sauces, tarts, mousses, and cordials, as well as special treats for the holidays. Original.
The Vegan Bible

The Vegan Bible

Author: Marilyn Pocius, Publications International, Ltd
Publisher:
ISBN: 1450874169
Pages: 192
Year: 2013-01-31
The Vegan Bible is packed with sensational recipes that everyone will love--not just those on a plant-based diet. From pancakes and coffeecake for breakfast to hearty pastas, burgers and burritos for lunch or dinner, this book has every meal covered. You'll even find cookie, cake and ice cream recipes for dessert--vegan versions of favorite dishes that don't skimp on taste. A vegan diet may sound complicated, but the comprehensive introduction explains everything from how to stock a vegan pantry and read ingredient labels to planning vegan meals and making sure your nutritional needs are met. Plus you'll find plenty of information on egg, dairy and meat substitutes to use in cooking and baking. More than 100 mouthwatering recipes and photos
Simple

Simple

Author:
Publisher: Black Dog & Leventhal
ISBN: 0316317721
Pages: 400
Year: 2016-09-27
This is really the EASIEST COOKBOOK IN THE WORLD. Every recipe has less than four steps and fewer than six ingredients, illustrated with more than 1,000 user-friendly photographs. No wonder it is an overnight international bestseller! Want a quick answer to "What should I eat?" Simple-with its clean design, large type, straightforward photos, and handy icons-will have you enjoying a meal in minutes. Through combinations of basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-François Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals. His "at-a-glance" approach will change your relationship with your kitchen. You'll find yourself whipping up dishes as varied as Thai-Basil Beef, Saffron Risotto, Mozzarella and Fig Skewers, Salmon and Lentil Salad, Jumbo Shrimp Curry, and Pistachio and Cherry Cookies
Bacchus & Me

Bacchus & Me

Author: Jay Mcinerney
Publisher: Rowman & Littlefield
ISBN: 0762785489
Pages: 308
Year: 2000-10-01
With acerbic wit, irreverent tone, and bountiful hilarious anecdotes, Jay McInerney writes the first wine book that makes sense to all those dazed by the prevailing, dull technical wine writing. McInerney generously reveals all he's learned on his worldwide journey to understand wine in chapters on reds, whites, dessert wines, champagne, aperitifs, and more. McInerney holds forth in forty-nine essays - with agile humor; an astonishing amount of hard fact, and an ample dose of personal taste - on: how to make your way around a German wine label; what to drink with Thanksgiving turkey; the truth about Zinfandels; why Burgundy is so hard to predict; Napa Valley's finest winemakers; the pleasure of flinty Chablis, the deep satisfaction of port, the glorious potential of Oregon's Pinot Noir; the respectability of RosT; and the most colorful characters in the business. It is actually possible for a reader of Bacchus & Me to take what is learned to the bank, and immediately thereafter to wine shop or restaurant to indulge in the wine of his or her fantasy with the confidence of a sommelier. Bacchus & Me is for everyone interested in learning more about the wines of the world. For both those of broad means and of modest purse, there is intense vicarious pleasure to be found in McInerney's vinous adventures.
Vivien's Heavenly Ice Cream Shop

Vivien's Heavenly Ice Cream Shop

Author: Abby Clements
Publisher: Quercus
ISBN: 1623655471
Pages: 400
Year: 2014-09-09
When Imogen and Anna unexpectedly inherit their grandmother Vivien's ice cream parlor, it turns both their lives upside-down. The Brighton shop is a seafront institution, but while it's big on charm it's critically low on customers. If the sisters don't turn things around quickly, their grandmother's legacy will disappear forever. With summer looming, Imogen and Anna devise a plan to return Vivien's to its former glory. Rather than sell up, they will train up, and make the parlor the newest destination on the South Coast foodie map. While Imogen watches the shop, her sister flies to Italy to attend a gourmet ice cream-making course. But as she works shoulder-to-shoulder with some of the best chefs in the industry, Anna finds that romance can bloom in the most unexpected of places.
Vino Business

Vino Business

Author: Isabelle Saporta
Publisher: Grove/Atlantic, Inc.
ISBN: 080219088X
Pages: 256
Year: 2015-11-10
Already provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine, by acclaimed investigative journalist Isabelle Saporta. While Bordeaux has been a bastion of winemaking tradition and excellence for centuries, in recent decades the industry has changed dramatically under the influence of large-scale international investors. French insurance companies, international fashion houses and Chinese businessmen are all speculating on the area’s wines and land, some of whose value has increased tenfold in the last decade alone. Saporta investigates in detail the 2012 classification of the wines of Saint-Émilion, the most prestigious appellation of Bordeaux’s right bank, which has come into disrepute, not least because the scoring system was changed in order to give points for a châteaux’s lecture facilities and the size of its parking lot. A shocking exposé of the French wine world, and a cri de coeur for the lost values of traditional winemaking, Vino Business pulls back the curtain on the secret domain of Bordeaux, a land ever more in thrall to the grapes of wealth.
The Book of Desserts

The Book of Desserts

Author: Sally Taylor, Kathryn Hawkins
Publisher: HP Trade
ISBN: 1557884722
Pages: 96
Year: 2005
A thoroughly revised cookbook provides a wide range of recipes for making milk and cream, egg-based, chocolate, and fruit desserts, as well as pastries, cakes, and sauces, accompanied by step-by-step, full-color photographs. Original.
Simplissime

Simplissime

Author: Jean-François Mallet
Publisher: Hamlyn
ISBN: 0600634221
Pages: 368
Year: 2016-07-14
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-François Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.
My Cake

My Cake

Author: Sheila Gore
Publisher: Gareth Stevens Pub
ISBN: 0836811860
Pages: 32
Year: 1995-01-01
Shows how a cake is made, and discusses some of the scientific principles that can be learned from baking
Magic Cakes

Magic Cakes

Author: Christelle Huet-Gomez
Publisher: Hardie Grant Publishing
ISBN: 1743583915
Pages: 72
Year: 2015-09-10
Three cakes in one, this is every cake-lovers dream! Composed of just eggs, sugar, flour, butter and milk, and with a super simple preparation method, at first glance these recipes look just like any other cake recipe. But the magic in these cakes is in the cooking. Baked at a low temperature, the cake mixture divides itself into three layers, each with a distinct texture and taste: a dense, moist cake base; a delicate cream filling; and a light and fluffy sponge to top it off. The result is a cake like you've never tasted before - an explosion of textures and flavours in a moreish cake you just can't have one bite of!
Great Chefs Cook Vegan

Great Chefs Cook Vegan

Author: Linda Long
Publisher: Gibbs Smith
ISBN: 1423623274
Pages: 272
Year: 2011
Rev. ed. of: Great chefs cook vegan / Linda Long. 2008.
Dessert University

Dessert University

Author: Roland Mesnier
Publisher: Simon and Schuster
ISBN: 1501164465
Pages: 560
Year: 2017-02-07
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.
Payard Desserts

Payard Desserts

Author: François Payard, Tish Boyle
Publisher: HMH
ISBN: 054418646X
Pages: 368
Year: 2013-10-29
“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.