Everybody loves ice cream, and when you make it at home, you know you're getting the best: frozen treats made with the freshest, most delicious ingredients possible. Ice cream makers are convenient, versatile and lots of fun. With this book you can prepare spectacular desserts, traditional recipes, and new favorites easily and often.

From Belgium s finest chocolatier who originated the bean-to-bar concept comes this collection of 170 recipes for the very best and most essential chocolate confections as only the ambassador of Haute Chocolaterie could contrive.

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!

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.

Rosie Madaschi found happiness by baking colourful, elaborate cakes and baked goods, and sharing them through her business Sugar & Salt Cookies. Now she's spreading the joy, showing readers how to make beautiful baked creations in their own kitchens. These recipes make baking stylised, professional-quality desserts approachable and enjoyable for the novice baker Baking experts can take their desserts to the next level with impressive decorating techniques. Step-by-step tutorials on layering cakes, piping buttercream and decorating with ganache, make it easy to create an over-the-top result that's sure to wow kids and adults alike. Readers can make Rosie's bestselling Pink Lemonade Cupcakes, decorated to look like an old school soda fountain milkshake. They taste as incredible as they look! Even beginner bakers are sure to impress at the cookie swap with colourful ganache Watercolour Cookies, and the Rainbow Donut will be the perfect touch at any birthday party or brunch. With special tips, tricks and stories from her own baking journey, Rosie shows readers how to embrace joy in life and in the kitchen. These show-stopping recipes will have everyone smiling. This book will have 60 recipes and 60 photographs.

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.

Mrs. Agnes Marshall (1855 - 1905) was the most celebrated cook of her day; the equivalent to today's TV celebrity chefs. She wrote four books: The Book of Ices 1885, Mrs. A.B. Marshall's Book of Cookery 1888, Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes 1891, and Fancy Ices 1894. These are considered to be some of the finest books of their type ever written, especially those on ices, of which Mrs. Marshall was the undisputed authority. She ran a domestic staff agency, sold cooking equipment, and ran a successful cookery school. She even patented an ice-cream machine which could freeze in five minutes. As well as campaigning for better standards of food hygiene, she toured extensively, lecturing and demonstrating her techniques to huge audiences and she has been credited with the invention of the edible ice-cream cone, mentioned in her 1888 cookery book, in the recipe for cornets with cream. Prior to the edible cone, ice cream had been served in glass `licks'.