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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts
In this follow-up to the award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot.
Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide.
This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.
The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Since the very first taste of maple syrup, New Englanders have
pined for something sweet. The region's native plants (corn,
squash, pumpkins), orchard fruits, fresh dairy products, even the
early ice industry, all converged during the past four centuries to
create culinary inspiration that seeded our developing nation for
generations. From the mountains of Maine to the farms of Vermont to
the beachside villages of Cape Cod, New England has earned a
reputation for fantastic desserts. What first started out as
necessary, high-calorie sustenance has become an exercise in
pleasure and a celebration of the seasons. Indeed, it's not
officially summer in New England until shortcake is soaked in sweet
strawberries and cream. Soon blueberries, cherries, peaches,
blackberries, and plums make an appearance, begging for crisp,
nutty toppings, buttery crusts, and a melting pool of vanilla ice
cream. Whether it's the cold, snowy winters that beckon us into the
warmth of the kitchen or the excitement each change of season
brings, New Englanders know how to sweeten the pot by bringing out
the best in local ingredients. The result of this vibrant seasonal
calendar is a rich repertoire of flavors ripe for celebration and
reinvention. New England Desserts offers enticing recipes for fresh
homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles,
and ice cream-not just in the summertime, but all year round. Tuck
into regional classics like Maine Whoopie Pies, Indian Pudding,
Penuche, and Boston Cream Pie. But equally important is the
opportunity to improvise and shake things up a bit with modern
interpretations of traditional desserts, like Mixed Berry Tiramisu,
Maple Walnut Cake with Whipped Mascarpone, and Baked Acadia (a
low-key riff on Baked Alaska in which a scoop of homemade ice cream
is encased in a prebaked crispy meringue shell). The recipes are
organized by season to allow the cook to coordinate his or her
baking projects with the time of year when local produce is at its
peak. There's also a bonus chapter for homemade ice cream, which
remains an all-season favorite in New England (and beyond). Pair
these scoops with fresh toppings and the bake shop desserts from
the previous chapters to create exquisitely delicious and creative
sundaes. Ample photographs of the region's natural beauty, local
ingredients, and casual, rustic recipes are key to appealing to the
senses of an audience hungering for a collection of New England's
best dessert recipes all in one place.
Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.
The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.
Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.
Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.
Weston shows you her method and then offers recipes for 56
irresistible flavours, from classic vanilla, chocolate, and
strawberry to mango, coconut, key lime, chai, honey, ginger and
cardamom, white chocolate raspberry, dulce de leche, avocado, maple
bacon, and mint julep. She even offers festive flavours for the
holidays, including candy cane, spiced pumpkin, cranberry, eggnog,
and gingerbread.
Christophe Felder, along with his longtime collaborator, Camille
Lesecq, are back with a new volume that focuses upon the delightful
small pastries that are one of the highlights of the art of French
baking. Both children and adults adore these often bite-size
indulgences. Included here are all the fundamental recipes--the
classics and the traditional favorites--along with original,
inventive creations. Recipes include amandines, babas, biscuits,
bostocks, creams, croquantes, croustillons, financiers, flans,
madeleines, Alsatian manderlis, Napoleans, petits fours, sables,
tartlets, and much more. The book opens with a section on
twenty-seven base recipes from which all others can be made,
including pate brisee, pate sucree, sable breton, dacquoise, pate a
choux, feuilletee rapide, and creme patissiere. It is then divided
into chapters of increasing complexity, with a final chapter on
funny cakes--playfully decorated small cakes designed to delight
children or for parties. Each recipe comes with precise preparation
and cooking times, step-by-step decorating tips, and suggestions
for vegan and gluten-free alternatives--this seemingly petite
package contains a wide range of sweet and simple pleasures to
delight big and small gourmets alike.
12 mouth watering, illustrated recipes using healthy, nutritious
ingredients. Puddings to bake, puddings to boil, puddings to blend
and chill. Family favourites reinvented, new favourites to
discover. Pineapple & Coconut Dazzler, Goji & Strawberry
Sensation, Divine Raw Chocolate Pudding, Rice Noir, Chia Berry
Tango ..and more.
These easy-to-use guidebooks take the reader through every aspect
of preparation and cooking. Skills are comprehensively explained
and clearly illustrated with step-by-step photographs throughout,
enabling the reader to identify the correct texture at every stage
of the recipe. There are over 70 recipes in this book, taking in
contemporary dishes from cuisines worldwide as well as great
classics with a modern twist. Desserts feature a variety of
preparation techniques, all of which are covered in this
authoritative book. There are illustrated step-by-step guides to
making a host of puddings, from simple crepes and creme brulees,
through to jellies, souffles and meringues, to effortless ice
creams and sorbets. Each chapter also presents a range of original,
contemporary recipes as well as ever-popular classics. Choose from
indulgent hot puddings, such as Chocolate and cherry souffle,
Medjool date and cardamom pudding, and Spiced gooseberry oat crisp,
or delectable prepare-ahead cold desserts, such as Pink grapefruit
and Champagne jelly, Roasted almond panna cotta, and Coconut and
mango meringue roulade. A mouth-watering selection of refreshing
frozen desserts includes Clotted cream ice cream with raspberries,
White peach sorbet and Praline parfait.
More than 125 simple and sweet recipes for Paleo-friendly desserts
Following a Paleo Diet doesn't mean you have to give up your
favorite desserts and treats. Paleo Desserts For Dummies offers up
more than 125 tasty and delectable dessert recipes that you can
enjoy while staying true to the Paleo lifestyle. From chocolate
cake and blueberry muffins to maple-walnut ice cream and cookie
dough Oreo cookies there's something to please every palate in this
collection of Paleo-friendly desserts. The Paleo diet is one of the
hottest diet and healthy-eating approaches around, as more and more
people discover an appealing and sustainable alternative to the
restrictive diets that can lead to burnout and failed weight loss
efforts. Using natural foods to achieve great health and a perfect
physique, the Paleo diet can lower the risk of cardiovascular
disease, blood pressure, and markers of inflammation, as well as
help promote weight loss and optimal health. Plus, it has become a
lifesaver for the millions of Americans with celiac disease who
benefit from eating natural and gluten-free foods. * Provides
recipes that are all made with nourishing, whole foods with no
added refined sugars, gluten, grains, or soy * Includes Paleo
recipes for holiday treats, like chocolate pumpkin pie, Halloween
ghost truffles, and a fudgy peppermint bark * Gives you access to a
handful of additional Paleo dessert recipes on dummies.com * Helps
you discover the healthy alternatives to sugar and chemical-laden
junk food With the satisfying recipes in Paleo Desserts For
Dummies, you'll soon discover how sweet it is to give in to primal
cravings!
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