Most recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking. From hearty eats and apres snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.

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.

’n Nuwe baba in die familie is altyd ’n vreugdevolle gebeurtenis en iets wat gevier moet word. Feesvierings kan egter ’n duur spulletjie word, veral as dit by gebak kom. Boonop is koekbak en -versiering iets waarteen baie mense opsien.

In Koeke vir babas wys Marlene dat die mooiste laagkoeke nie ’n onbegonne taak hoef te wees nie. Sy verduidelik hoe om versiersel te kleur, ganache te maak, koeklae egalig deur te sny en verskeie lae op mekaar te stapel sonder dat dit omval. Kaalkoeke (naked cakes) en ombrékoeke word selfs vir die mees onervare bakster maklik gemaak.

Daar is resepte vir elke smaak, van gewone vanielje- en sjokoladekoek, die immergewilde rooifluweel- en wortelkoek, geurige lemoen- en pynappelkoek, tot smullekker klam Hummingbird-koek. Verskeie versiersels en strope is ook ingesluit.

Met behulp van hierdie boek hoef jy jou nie weer te bekommer oor wat om vir watter geleentheid te bak nie, want daar is koekidees vir die bekendstelling van die baba se geslag, ooievaarstees, verjaardae en morskoeke (smash cakes) vir die belangrike klein mensie.

Kom, trek aan jou voorskoot en bak dit self.

This is a mouthwatering selection of tempting ideas for all dessert occasions, illustrated with over 200 delectable photographs. It features 170 of the most scrumptious cakes, bakes, pies and tarts to delight family and friends. Useful advice and techniques include how to work with pastry, preparing fruit and making sauces. It includes specially selected recipes perfect for every event - from a simple chocolate birthday cake to fruit pies, and from light cheesecakes to elegant pastries. You can choose from classic recipes such as Strawberry Tart and Blueberry Pie or more exotic delights such as Frozen Grand Marnier Souffles or Tuscan Citrus Sponge. Over 200 glorious photographs will inspire cooks of every level of expertise, and show exactly how the finished dish should look. This tempting collection of recipes contains something special for every dessert lover. Whether exotic or comforting, served warm or cold, for sophisticated dinner guests or for a midweek family treat, this book will provide the perfect dessert inspiration. Every recipe has step-by-step instructions and is illustrated by a stunning photograph so you can see what you are aiming for. The recipes are organized into irresistible chapters on cakes, flans, pies, tarts, souffles, puddings and bakes, each containing a wide selection of much-loved traditional bakes and new and adventurous ideas. You can choose from Carrot Cake, Apples Baked with Caramel, Death by Chocolate or Grape and Cheese Tartlets and Sicilian Brioche with Hot Fudge Sauce. This irresistible book of desserts is a must-have for all lovers of fine food, especially the sweet-toothed.