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Puddin': Luscious and Unforgettable Puddings, Parfaits, by Clio Goodman

By Clio Goodman

The vintage American deal with ultimately will get its due: foolproof pudding recipes, from impossible to resist criteria to creative sleek twists, by means of the chef and proprietor of recent York City’s well known pudding vacation spot.

Puddin’ stocks Clio Goodman’s secrets and techniques for re-creating—and enhancing on—your sweetest youth stories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin’ serves up luscious and decadent recipes to your each dessert whim. alongside the best way, Clio deals feedback for adapting her pudding recipes—all of that are certainly gluten-free—for vegan and low-fat adaptations. and since creamy pudding simply begs for a significant other, Puddin’ additionally contains recipes for home made toppings, reminiscent of Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that may be combined and coupled with the puddings of your selection or included into one in all Clio’s signature parfaits.

those unusually easy-to-execute pudding creations are destined to turn into staples of your dessert repertoire. Puddin’ is a party of an American classic.

Praise for Puddin’

“Remarkably flexible . . . a good single-subject dessert cookbook.”Library magazine (starred review)

“Unlock the secrets and techniques to divine creaminess. . . . This publication has revisited and reinvented pudding in precisely approximately each that you can think of shape. Recipes are effortless to persist with and effects may win you a few scrumptious rewards.”Eat whatever Sexy

“Clio Goodman has a expertise for reworking basic, elemental components into outstanding cakes. Puddin’ brings again thoughts of less complicated instances, and coming again to pudding is a go back to an elemental type of notion. those candy treats are the last word in comforting indulgence.”—Ron Ben-Israel, host of candy Genius

“Clio’s puddings are airy and completely scrumptious. Her innovations are basic, however the magic is within the manner she pairs particular components in a single little cup. Her puddings will dazzle any dinner party!”—Pichet Ong, pastry chef, writer of The candy Spot, and decide of Sugar Dome

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Casserole Crazy by Emily Farris

By Emily Farris

A quirky number of either vintage and strange casserole recipes that includes recipes from best culinary artists.

Long the butt of foodies? jokes, the time has come to redeem and reclaim the standard casserole, in all its Funyun®-topped glory. Hearty, no-fuss, and (admit it!) old-fashioned scrumptious, the vintage casserole is made up of no less than strong components, plus one complementary gooey component. regularly stirred?never layered! writer Farris has accrued one hundred twenty five adaptations in this subject matter that would have eaters sheepishly sneaking again to the buffet for seconds?and thirds. From Beefy Mac to five playstation Italian Casserole, vintage Tuna Noodle to Zucchini and Corn Bake, Farris and famous person cooking execs have thrown their top casserole recipes into the combination. and because it comprises vegetarian, vegan, and lactose- and glucose-free choices, each person can cross casserole loopy.

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Pralinen & Konfekt by Karin Ebelsberger

By Karin Ebelsberger

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Baker's Manual by Joseph Amendola

By Joseph Amendola

An important formulation for baking success--an up to date version of the vintage reference What do nearly all breads and muffins have in universal? They depend on baking formulation, the construction block ''recipes'' that each severe baker needs to grasp. for instance, at the back of each tempting napoleon lies a formulation for traditional puff pastry, whereas a really heavenly chocolate brownie can't exist with out the data of the way to mood chocolate. Compiled by means of a veteran teacher on the Culinary Institute of the USA, this authoritative reference comprises 2 hundred thoroughly updated formulation utilizing crucial materials present in state-of-the-art pastry kitchens. From American Pie Dough and P?t? Bris?e to Pastry Cream and Cr?me Anglaise, those recipes are written in small- and large-yield types to deal with the desires of the intense domestic baker in addition to the pastry chef.

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First prize pies : Shoo-fly, candy apple & other deliciously by Allison Kave

By Allison Kave

Allison Kave made pies as a pastime, till in the future her boyfriend confident her to go into a Brooklyn pie-making contest. She gained. in truth, her pies have been this kind of hit that she grew to become seasoned. humans cant get adequate of her Bourbon Ginger Pecan pie, her whimsical Root Beer glide Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts—oh, the crusts!—are so impossibly flaky, so totally scrumptious, that pie eaters worldwide will have a good time that Allison has finally divulged her innovations and guidance. geared up via month, the e-book comprises pies for each candy teeth, from artistic pies like Chocolate Lavender Teatime to old-school convenience pies like sweet Apple.
There are approximately a hundred strong purposes so as to add First Prize Pies in your cookbook library. in spite of the fact that, it's the recipe (and picture) for Nutella Pie that may endlessly be burned into your unconscious. Its the type of factor that would hang-out your candy goals for the remainder of your existence.

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Pralinen & Konfekt selber machen Schöne Geschenke aus by Naumann & Göbel Verlag

By Naumann & Göbel Verlag

Pralinen & Konfekt selber machen
Ein Zauberhaftes Set zum Naschen und Verschenken!
Mit diesem zauberhaften Set werden süße Träume wahr! Das Buch bietet Leckereien mit Schokolade, Nüssen und Mandeln, Kaffee oder Frucht zum Selbermachen eine Rezeptsammlung mit mehr als forty wunder¬vollen Pralinen- und Konfektideen, die glücklich machen.
Dazu gibt es sechs Mini-Geschenkboxen aus farbig bedrucktem Karton in unterschiedlichen Designs, die zu reizenden Verpackungen zusammengesteckt und mit köstlichem Inhalt verschenkt werden können. Das sind wahre Pralinenträume zum Vernaschen und Verschenken!
♥Zauberhaftes Set mit einem Rezeptbuch und sechs kleinen Geschenkkartons in unterschiedlichen Designs zum Zusammenstecken und Verschenken
♥Mehr als forty traumhafte Pralinen- und Konfekt-Ideen zum Selbermachen
♥Mit stimmungsvollem, brillantem Farbfoto zu jedem Rezept
♥Zahlreiche Ideen für schöne Verpackungen

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Quaderni by Simone Weil

By Simone Weil

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Baking Style: Art, Craft, Recipes by Lisa Yockelson

By Lisa Yockelson

A stunning get together of the artwork and craft of baking In Baking type, the award-winning writer of Baking by way of taste and ChocolateChocolate, provides what has involved her in the course of a life of baking. In a hundred essays and greater than two hundred recipes, in addition to 166 full-color photographs, Baking type is infused with discoveries, inspirations, and exacting yet easy recipes for shooting the paintings and craft of baking at home.

Lisa Yockelson is the award-winning writer of Baking by way of taste and ChocolateChocolate. Her articles, essays, and recipes have seemed in nationwide guides similar to the Boston Globe, the Washington put up, and Gastronomica: The magazine of foodstuff and tradition. At her interactive site and weblog, bakingstylediary.com, she keeps her artwork of essay-writing and recipe improvement for a welcoming neighborhood of bakers.
Features a hundred essays, greater than two hundred recipes, and 166 full-color photographs that invite discovery and encourage the house baker
Explores bar, hand-formed, and drop cookies; informal brownies; yeast-raised breads; puffs, tarts, and scones; waffles and crepes; tea brownies, breakfast slices, and buttery squares; truffles and cupcakes

Baking sort combines the style of the culinary essay with recipes, their corresponding equipment, and illustrative pictures, revealing Yockelson's uniquely intimate expression of the baking strategy.

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Understanding Baking: The Art and Science of Baking by Joseph Amendola

By Joseph Amendola

The essential-and accessible-guide to the technology of baking
Baking is as a lot a technology as an paintings. that is why, as well as getting to know simple ideas and recipes, each baker should also find out about the technological know-how that underlies the baking craft. Guided by way of modern baking and pastry learn and perform, this re-creation of Joseph Amendola's worthy reference provides readers wisdom that they could observe to their very own baking-whether it really is choosing the right flour, knowing how diverse leavening brokers paintings, or studying approximately utilizing new baking parts and ingredients to reinforce favourite recipes. Written in a transparent, easy-to-understand variety, knowing Baking is a vital better half for an individual who's occupied with baking.

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Flavor Flours: A New Way to Bake with Teff, Buckwheat, by Alice Medrich, Maya Klein

By Alice Medrich, Maya Klein

During this huge new paintings, cherished dessert queen Alice Medrich applies her baking precision and impeccable palate to taste flours—wheat-flour possible choices together with rice flour, oat flour, corn flour, sorghum flour, teff, and extra. The ensuing (gluten-free!) recipes express that baking with exchange flours provides an additional measurement of taste. cakes made with rice flour style much more chocolaty. Buckwheat provides complexity to a date and nut cake. Ricotta cheesecake will get bonus taste from a chestnut flour crust; teff is used to make a chocolate layer cake which may exchange any birthday cake with both unique effects. the entire approximately a hundred twenty five recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favourite cakes to the following level.

The booklet is prepared via flour, with necessary details on its flavor, taste affinities, and extra. and since style flours don’t react in recipes a similar manner as wheat flour, Medrich explains her cutting edge new thoughts with the readability and element she is understood for.

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