Native to Jaipur, India, Krishna Priya dasi has prepared thousands of sweets for offering to Krishna. Sharing her experience and expertise in this collection of recipes, the author, a gifted and celebrated confectioner, shows us how to make 56 of her favourite traditional Indian sweets. This book includes variations of Laddu, Halva, Sandesh, Jamun, Pera, and more. Her recipes and cooking style are simple and easy to follow. The book also includes short sections on decorating sweets with colourful designs, devotional cooking, and the benefits of vegetarianism.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Rarely does a cook book come along that redefines a basic hum drum dessert to the level of high art, Gourmet Gluten Free Cupcakes is such a book! Whether your skill level is novice or advanced these thirty easy to follow recipes will cause your level of creativity to truly explode. As you imagine and create each new recipe you will never again think of cupcakes as before, Gourmet Gluten Free Cupcakes truly redefines everything you ever thought about what a cupcake was into what a cupcake could be! Gourmet Gluten Free Cupcakes is simply the most amazing must have cupcake book for anyone in love with culinary arts. The structure of the book is such that anything you will need to learn will be taught to you. All ingredients, utensils, and supporting recipes and processes are covered including where to find them. Furthermore all recipes are structured in a way that will easily allow the swapping out of both gluten and gluten free ingredients for the benefit of people who simply want to learn how to create these amazing cupcakes. Finally, whenever possible the recipes utilize ready made ingredients but only if there is no sacrifice in the flavor, texture, and overall quality of your final creation. This has the effect of lowering your production cost and decreasing both the time and effort you will need to create your fabulous cupcakes. If you are looking for a new classic to add to your collection or simply wish to make the most amazing new creations, Gourmet Gluten Free Cupcakes is it!

This is a one of a kind cookbook! It contains dessert recipes created by Laura F. Shunpert, a much beloved South Carolina native. Laura has been called a "National Treasure" as she is one of the few Rosie the Riveters still living at the time of this publication. In the back of this cookbook is a section all about her time as a Rosie, working on Liberty Ships in Jacksonville, FL. In this section, Laura shares with us photos, actual pay stubs and so much more. Like the woman herself, this cookbook is an experience and treasure unto itself.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

If you are on a restricted diet due to food allergies or gluten intolerance, you don't have to be deprived of the pleasure of your favorite desserts. Now you can enjoy delicious desserts which are free of your problem foods. With I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... you will rediscover the enjoyment of simple pleasures. This book contains more than 300 easily-made recipes for almost any dessert you might want, all free of sugar, wheat, corn, soy, and unhealthy fats. Most of the recipes are gluten-free; a wide variety of gluten-free grains and grain alternatives is used in addition to rice. The desserts are sweetened with healthy natural sweeteners such as agave, fruit sweeteners, and stevia. Enjoy simple fruit desserts, puddings, cobblers, crisps, pies, cakes, ice creams (including dairy-free), sweet breads and rolls, cookies and confections on your special diet. When your friends or family are having a treat, now you can join in. Don't deprive yourself any more!

Need Cake? Now you can bake a microwave mug cake just for yourself in 10 minutes or less. All you need is a microwave oven, a mug, a saucer, a mixing bowl, and a few simple ingredients. Microwave mug cakes-the ultimate single-serving snack

Are you in a hurry to cook a quick meal at home? The Two Snooty Chefs shows you the easy way to bring healthy flavorful cooking to your dining room table. You will love their recipes with a snooty twist. The cookbook includes soups, salads, entrees, side dishes and desserts. Enjoy the snooty way to cook and you will never go back to plain ordinary tasting food. You will be able to grill, bake and roast with the best. Our chapter 1 "Wanna Be Snooty" will show you the easy way to healthy cooking. If you can start a fire or turn on the oven, pull out a fry pan, brush with oil, coat some kind of food item, and pop it in the oven or on the grill then you too can enter the land of great tasting food. It is all about use herbs and spices. Now that's not snooty, that's easy. Let's have some fun and start cooking.

A cookbook of simple and accurate information which, if faithfully followed, will enable the novice to make candies that need not fear comparison with the professional product. Illustrated.

This beautifully illustrated book features more than 280 exquisite recipes for desserts for every occasion, from family meals and celebrations to elegant dinner parties and buffet spreads. The recipes, developed by an international team of authors, are a mixture of time-tested classics from culinary traditions from around the world as well as a host of modern desserts developed for contemporary tastebuds, budgets and schedules. You will find delicious recipes for cupcakes, cookies, cakes, pastries, crumbles, custards, mousses, puddings and sweet souffles, sweet pancakes, fruit desserts, ice creams and sorbets, fritters, candy and a chapter devoted to people who love great desserts but have health problems (diabetic, gluten-tolerant, GI issues) or are following a special diet (low carb, low fat, low calorie). Ting Morris lives in London where she works as a freelance writer of non-fiction books. She is the co-author of Classic One Pot Cooking (Apple Press, 2006). Rachel Lane is a freelance food writer and the author and co-author of many cookbooks and magazine features. She lives in New Zealand.

The Complete Confectioner, Pastry-Cook, And Baker, By Eleanor Parkinson.. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Mounting evidence has shown that heat destroys many of the nutrients found in raw, living food, rendering it harder to digest and nutritionally diminished. Raw vegan food is catching on From Hollywood stars with personal chefs, to a host of chic new Manhattan restaurants, the Raw Food movement is sweeping the country as people learn about the dramatic health benefits derived by eating a vegan diet in which food is never heated above 118 degrees Fahrenheit. Cookies, pies, cakes, puddings, mousses, cobblers, candies, even ice creams... with these fun and super EASY recipes, Raw food chef Kristen Suzanne shows you that almost any traditional dessert can be made as a delicious and healthy Raw vegan alternative that your friends and family will love. These desserts often AMAZE people when they learn the food is Raw, making these dishes a great way to introduce people to the ultra healthy Raw vegan diet. This book includes Raw vegan recipes for 43 Raw desserts; 10 Raw ice creams; and 12 Raw sauces, coulis & glazes. It also includes a "Raw Basics" introduction for people who are new to Raw food.

Important Note about PRINT ON DEMAND Editions: You are purchasing a print on demand edition of this book. This book is printed individually on uncoated (non-glossy) paper with the best quality printers available. The printing quality of this copy will vary from the original offset printing edition and may look more saturated. The information presented in this version is the same as the latest edition. Any pattern pullouts have been separated and presented as single pages. If the pullout patterns are missing, please contact c&t publishing.

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

"Something Sweet" offers great dessert ideas to jazz up any dinner party or warm up a homemade supper.

When you are looking for "Something Chocolate," or "Something with Spice," or other alluring flavors, "Something Sweet" will deliver a bounty of easy to follow recipes.

Mix and match "Basics" will unleash your creative powers and transform your desserts. Expand your dessert repertoire with the wealth of knowledge and experience from a professional dessert chef. Tried and true, simple yet sophisticated-desserts for every palate. To set-apart a regular dessert from a memorable delight try "Something Sweet."

Foreword by Victoria Boutenko From creamy Raw Chocolate fudge, cooling Banana "Ice Cream" and tantalizing Irish Bananas to soaking and dehydrating basics, this book takes you on a journey from wondering, "How?" to igniting your passion and guiding you on the path to preparing your own quick, raw desserts. You'll soon be creating your own raw chocolate and eating dessert again Most recipes are simple, having only a few ingredients. By soaking and dehydrating nuts, seeds and cacao ahead of time you can masterfully sculpt a raw cake, raw chocolate fudge, pudding, icing and most recipes in less than 20 minutes. Keep a supply of frozen bananas in the freezer and Banana "Ice Cream" is only minutes away. Here's a rundown of the delicious delicacies at your fingertips: cakes, frosting, candy, pudding, custard, mousse, frozen desserts, sauces and toppings. "Loved the idea of having all of these decadent dishes to choose from, thanx." -Karin M

To celebrate her husband's Central-European (Mittel Europe) heritage, Kati Urszenyi has compiled some of her family's favorite sweet recipes into one sweet book. It is called Sweet Decadence: Memories of an era when sweets were sweet and is a collection of rich sophisticated desserts handed down to Kati through her husband's family. These recipes have been written down in Gabor's family for four generations. Presented with a double focus, on a vanished past and what we can do with it now, this is much more than a collection of recipes from was then and what now Authentic, delicious and doable. Translated across time and space, this collection of a family's recipes helps us understand why the Austro-Hungarian Empire found its culinary apotheosis in desserts - pastries, cakes, squares, slices, and cookies - of incomparable excellence. Made with readily available and all-natural ingredients, these recipes can now be prepared with our modern equipment, with less effort but no loss of texture and flavor. The author brings us a deeply felt, living, dense memory of how life was lived in the Old Country then, back a few generations, and also gives us some glimpses of how these have survived in her kitchen in Canada and her family's festivities, by way of these recipes and all they represent of a shared social history. And they're just plain exciting and simple, direct, and make any occasion: a holiday, special event or an everyday meal, a big party or an intimate afternoon tea, kids' after-school snacks or your own private pick-me-up.

"Filled with quirky surprises and things you would have never thought to ask, Bunyard's celebration of fruit is endlessly entertaining."
-Mark Kurlansky, author of "Salt," "Cod," and "The Big Oyster"
When we think of dessert, our mind's eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine.
Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that "immoderate indulgence" in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety.
Introduced by Michael Pollan, "The Anatomy of Dessert" is a cornucopia of wisdom that's never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as "afters." So come and partake in the fruits of Edward Bunyard's labor of love.

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents include: Utensils For Candy Making; Materials Used in Candy Making; Table of Weights and Measures; Preparation Hints and Recipes; Uncooked Candies; Chocolates; How To Prepare and Use Fondant; The Making of Nougats; The Making of Marzipans; How To Glace Fruit and Nuts; All Sorts of Fudges; The Making of Caramels; All Sorts of Taffies; A Variety of Candies; Mixed Bonbons.

From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.