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The stories behind Turkey's huge variety of sweets and puddings are as fascinating as their multiplicity of flavours. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, Egypt and the Levant. This is the land of Turkish delight perfumed with rosewater and musk, rose jam, whose praises were sung by Rumi, asure, zerde tinted with saffron, baklava filled with nuts, clotted cream or cheese, milk puddings and helvas, strings of nuts dipped in grape syrup, lollipops in the shape of animals and model gardens built of sugar carried in wedding processions. The first study of Turkish confectionery ever to be published, Sherbet and Spice offers a rare look at the evolution of sweets from the non-European angle, based on many Turkish sources little known outside Turkey that lend a new dimension to the subject.
.A book for the professional ice cream-maker as well as the hobby cook; step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef Christophe Declerq InIce Creations, master chef Christophe Declercq shares his secrets on how to make the perfect frozen desserts, illustrating more than 60 original recipes. The book shows a variety of ice creations, always innovative, creative and surprising, with useful information on the different basic ingredients (and how they interact) in order to make your own varieties. Next to ice cream recipes, there are also recipes for ice parfait, ice mousse, ice souffle, ice cakes and a lot of techniques for finishing your creations. The clear step-by-step photography shows you how to create these delicious dishes in your own kitchen, and the beautiful photographs of the end results are sure to make your mouth water.
This inspiring book will help you remove refined sugar from your cooking where it really matters - in sweet puddings and cakes! Here are irresistible yet healthy desserts using nutritious ingredients; all are low or even zero in refined sugar but many are lower gluten, lower dairy, vegan and paleo-friendly too. Ysanne's tried and tested recipes don't simply replace sugar with chemical substitutes, but use natural and unprocessed sweeteners. Satisfy your sweet craving with gooey puddings, crumbly fruit pies, chilled parfaits, creamy cheesecakes and cacao chocolate candies: here are ideas for families, teatimes and dinner parties, and treats that everyone will love. In Ysanne's words: 'The 'no-sugar' philosophy of this book reflects the many reasons people want to cut out refined sugar from their diets. Unlike many other no-sugar cookbooks, the deeply researched introduction gives the reader the keys to deciding which non-refined sugar ingredient to use, and guides you in making your own informed choices about what to eat for your own body, as there's no one-size-fits-all. For diabetics there are still ingredients that will allow you to eat sweet things - such as monk fruit, stevia, and glycerin. Maybe you're here because low-calorie is what's important, or maybe it's for more nutrients than refined sugar offers, or to protect your children's teeth - you will learn how to eat for every different reason, and every different body and budget. I hope you enjoy being empowered by my book and creating delicious no-sugar cakes and cookies.'
.Winner of the 'Best Book for Professionals & Pastry Sweets' Gold Award, at the Gourmand World Cookbook Awards 2013 .The most delicious recipes with fruit .Written by the renowned food specialist Kris Goegebeur .More refined food pairing combinations than you could ever imagine An apple is an apple... Or is it? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are only sweet apples, sour apples and apples to make apple sauce with, will be proven terribly wrong. And not only when it comes to apples; Pears, cherries, walnuts, plums and many more kinds of fruit are presented in their most versatile and seductive ways. All of them are ready to be picked and turned into a wonderful pastry. ButFruity Pastrydoes more than provide recipes and (background) information about fruit. Food pairing specialist Bernard Lahousse approaches fruit in a scientific way and gives a thorough analysis of every extract and essence possible. This combination of expertise and science is what makes this book more than any other cookery book. It enters the unknown depths of fruit and opens a world of tastes and possibilities that will make your mouth water.
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