The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.

Hierdie boek wys jou hoe om gewilde kunshandwerktegnieke in koek versiering toe te pas en met behulp van fondantversiersel, modelleer pasta, sjokoladedeeg, botterversiersel, ganache en harde versiersel eetbare handwerkitems te skep. Of jy nou 'n bakker of koekversierder is wat nuwe tegnieke wil aanleer om in jou koekversiering te gebruik, of 'n handwerker wat graag wil leer koekbak en -versier, hier is vir elkeen iets van waarde. Katrien werk met plaatkoeke (reghoekige enklellaag-koeke) as basis sodat die koekvorm eenvoudig is en jy kan fokus op die handwerktegnieke wat vir versiering gebruik word. Die koek is die skoon skilderdoek waarop kunswerk geskep word. Die inspirasie vir die versiering kom van papierkuns, mosaiek, borduurwerk, lapdrukwerk, kwlit- en appliekwerk en enige handwerk waaraan jy kan dink. Daar is 18 koekprojekte, plus minikoeke, wat van begin tot einde stap vir stap verduidelik word sodat jy daarvolgens self kreatiewe koeke kan skep. Laaste, maar nie die minste nie, is daar getoetste en flatervrye resepte vir koeke, botterversiersel, ganache en fondantversiersel, asook ontwerpe wat jy vir jou koeke kan gebruik.

Enjoy a life without counting calories, without guilt, simply Innocently Sweet. With the increasing demand for healthy food options, Innocently Sweet is the perfect guide to treating yourself to your favourite desserts, still keeping nutrition and health at heart and mind. This book will be the perfect inspiration for dinner parties, weekend treats or birthdays, allowing you to enjoy every bite guilt free. But this is not just a cook book. Chantal, with her coaching and nutrition experience, shares the health benefits of using real ingredients; guidance to moderation, whilst teaching us the danger of sugar and how the food industry works. Chantal, a fantastic health coach and passionate cook, shares some of her fun recipes, easy to make and healthful with every bite. A guide to the right ingredients and what to look for Easy to follow recipes to beautiful guilt free desserts Understand your body and know what works for you

Craving fresh-baked bread? The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast--no problem! She'll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs' kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread making Grow your own sourdough starter Form savory or sweet loaves Stuff breads for a complete meal Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains Whether you're a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure--so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!

With more than 200 easy-to-follow recipes plus essential business advice, here is the secret to making your bake sale unforgettable!

"The Only Bake Sale Cookbook You'll Ever Need" includes everything necessary to turn any fundraising effort into a smashing success--from school bake sales to church potlucks to charity get-togethers.

With 23 varieties of rice krispie treats, delicious breakfast concoctions like pear spice muffins and five-grain cinnamon bread, holiday-themed desserts such as st. patrick's mini soda breads, and candy and confections like toffee marshmallow delights, these recipes stand head and shoulders above bake-sale standards like chocolate chip cookies and brownies from a box.

Laurie Goldrich Wolf and Pam Abrams give clear, easy-to-follow instructions about how to solicit donations and how to increase fundraising potential, in addition to the best set-up and publicity tips.

Take 201 fun, inventive recipes, add a dash of business savvy, and you'll find yourself with your most successful bake sale ever!

This title offers delicious guilt-free delights for all seasons and occasions. Indulge your craving for desserts with this guilt-free collection of over 30 recipes. It helps to create mouthwatering dishes that are completely satisfying yet very low in fat. It includes recipes to suit everyone, from simple fruit salads to impressive dinner-party gateaux. Enjoy classics such as Raspberry Vacherin, Tia Maria Gateau and Summer Pudding, all containing less than 5g/[UNK]oz of fat per portion. It includes a helpful guide to planning a low-fat diet and a useful chart of the fat and calorie content of common sweet ingredients. If you are trying to cut down the fat in your diet, you probably think you cannot enjoy delectable desserts and indulgent puddings. This book provides a selection of tasty recipes that you can enjoy without the guilt, as they have all been devised to be very low in fat. Many of the recipes use the natural sweetness of fruits to create wonderful tastes, such as Soft Fruit Pavlova and Blackberry Charlotte. There are also ideas that include alternatives to cream, such as yogurt or low-fat creme fraiche, to create lighter versions of classic dishes. The calorie, fat, saturated fat and cholesterol contents are detailed for each dish, to help you choose the ideal recipe.

For adults only ...When someone is presented with a plate of seemingly ordinary cupcakes and told that it is in fact a twist on their favourite alcoholic drink, it's amazing to see how their eyes light up. The author and her family spent many years as "expats" during which time she started experimenting with alcohol-infused versions of cupcakes and soon could not keep up with the demand. This collection of recipes has been tested, tweaked and adjusted where necessary to ensure that they are practically flop-proof. Some have liqueur in the icing, some have wine or beer in the cake itself, and others have seductive soft centres oozing with delightful cocktail ingredients. Step-by-step instructions explain clearly how the cupcakes are made, and while this book is not about cake decorating, the author includes fabulous ideas for making the cupcakes reflect something of their special nature. Gorgeous full-page photographs of every cupcake will inspire even the most reluctant cook to try them and helpful hints and tips throughout will help ensure success. There are also lots of suggested alternatives and recommendations for substitutions. Conversion tables and basic facts about alcohol and how it reacts in batter and icing complete the information you need to replicate the scrumptious cupcakes. So whether your favourite tipple is beer stout or pink champagne, your ideal cocktail Pina Colada or a Margarita, you want this book. It will change the nature of high tea forever!

This is an incredible collection of tempting ways to end a meal, from simple classics to wickedly indulgent sweet treats, shown in 500 photographs. It features delicious desserts for every occasion, from a quick-and-easy scoop of homemade ice cream, to healthy weekday sweets for the family or dazzling confections for a grand dinner party. You can choose from classics, such as profiteroles, lemon meringue pie and apple crumble, or experiment with international dishes like tiramisu or brandy-soaked borracho cake from Spain. Glorious photographs inspire cooks of every level of expertise and show how the finished dish should look. It includes many specially developed healthy low-fat recipes that are packed with taste. Nutritional notes detail energy values as well as cholesterol, fat, carbohydrate and sugar content. Desserts are the ultimate culinary luxury - delightful 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 - there is the right dessert for all occasions. This book opens with a short introduction covering the main ingredients, techniques and equipment needed to make the recipes, with advice on buying, storage and preparation. The recipes provide all the dessert dishes you could need, from a rich vanilla ice-cream or fruit summer pudding to lemon meringue or syrup sponge. From simple sweets to elaborate show-stoppers, there is a recipe in this book.

This title includes 20 simple and stylish ideas shown in 150 photographs. You can discover how easy it is to prepare and present delicious wrapped food. It includes quick and easy edible wraps, from soft tortillas and spicy chapatis to paper-thin spring roll wrappers and sweet lacy pancakes, as well as more exotic ideas, such as dried lotus leaves and corn busks. Chapters include Snacks and Appetizers, Lunchtime Wraps and Gourmet Wraps. A useful introduction covers different types of wraps, preparation and wrapping techniques, and fabulous ways with fillings and sauces. It covers over 150 glorious photographs, both step-by-step to show techniques and stages, and a perfect image of each finished dish. Variations and cook's tips provide extra scope to experiment with ingredients and cooking methods. Wraps are the original fast food. They are easy to make, tasty to eat and ideal for every occasion, from breakfast on the run to a sophisticated supper with friends. Preparing food in its own individual package is also endlessly versatile. Aside from wraps, cute rolls and pretty enclosed parcels make equally delightful options. This fabulous book features plenty of suggestions for superb snacks and meals, with recipe ideas from all around the world. There are moreish mini tortilla cones filled with smoked salmon and soft cheese that are ideal for imprompt parties, hearty beef enchiladas with red sauce and mango salsa for a sustaining luch, and hand-rolled sushi, which is perfect for elegant entertaining. The book also includes recipes with non-edible wrappers such as lotus leaves, and there are some surprising dessert ideas such as coffee crepes with peaches and cream. With easy-to-follow techniques and inspiring photographs, this is the perfect little book for people who want food that is fun to make and delicious to eat.

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!
Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.