@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } Be it soft-serve, gelato, Indian kulfi or Israeli glida, some form of ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most popular mass-market products ever developed. In Ice Cream, Laura B. Weiss takes us on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. It's a tale populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors and a gourmand American First Lady. Though Europeans came up with the first modern recipes, Americans have long claimed ice cream as their national dessert. Indeed, from the sundae to the cone, American entrepreneurs popularized the treat, developed the modern ice cream industry and gave the world the soda fountain - that nostalgic icon of American innocence and small town values. Weiss tells of the iced sherbets made in the Middle East and brought to Europe, the frozen confections made at the French court, and nineteenth- and twentieth-century sodas and sundaes with names such as 'Over the Top' and 'Purple Cow'. Today American brands can be found around the world, but vibrant ice cream cultures like Italy's continue to thrive, and more recent ones, like Japan's, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream man.

For Austrians, dessert is the culmination of any meal the crowning achievement that can make or break a culinary experience. In this beautifully photographed cookbook, Austrian pastry master Toni Moerwald, and award-winning restaurant critic Christoph Wagner share the secrets to crafting more than four hundred perfect Austrian desserts. From Old World traditional dishes, such as Linzer torte and apfelstrudel, to contemporary and diet-conscious recipes, Austrian Desserts has it all. With easy-to-understand instructions, Moerwald and Wagner allow chefs of any skill level to create and serve: Iced temptations for sultry summer days Fresh berry roasts and pies Creme brulees with an Austrian twist A variety of flaked baumkuchen (layer cake) Chocolates and candied confections And so much more! Sprinkled between these delicious recipes are tips and tricks from a kitchen connoisseur, suggestions for health-conscious substitutions, and notes on the traditional origins of numerous Austrian dishes. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawless eclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In "The Art of French Pastry" award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from "pate a choux" to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results Expect to master these techniques and then indulge in exquisite recipes, such as:
- brioche
- napoleons / Mille-Feuilles
- cream puffs
- Alsatian cinnamon rolls / chinois
- lemon cream tart with meringue teardrops
- elephant ears / palmiers
- black forest cake
- beignets
as well as some traditional Alsatian savory treats, including:
- Pretzels
- Kougelhof
- Tarte Flambee
- Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information--lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units--which will help you in all aspects of your cooking.
But in order to properly enjoy your "just desserts," so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father's bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
"The Art of French Pastry, "full of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.

Wildly popular Cookies & Cups blogger Shelly Jaronsky’s eagerly anticipated cookbook features all-new, mouth-watering, delectable sweet treats 100% guaranteed to make you want to eat dessert first.

Shelly Jaronsky has a problem. She’s an addict. Of the buttercream variety.

“Chronicling my life in sugar” has been Shelly’s motto since the inception of her insanely frequented dessert blog, Cookies & Cups. With recipes ranging from the deliciously decadent (her S’mores Fudge Bars will make you seriously reconsider everything you thought you knew about baked goods) to the deceptively simple (her Favorite Chocolate Chip Cookie will become an instant staple in your baking repertoire), The Cookies & Cups Cookbook truly has something for everyone, from the cooking novice to the seasoned chef.

Now you can bring Shelly’s signature style into your own kitchen with more than 125 no-fail recipes, including some reader-approved favorites and a special bonus section dedicated to the quick and savory side of cooking. Authored in the witty, intimate style of the blog that draws more than three million monthly page views and a social following of more than seven hundred thousand fans, The Cookies & Cups Cookbook is the go-to source for all things flavorful, accessible, and irresistibly tasty

Homemade desserts and baked goods for health-conscious people.

The delicious recipes in this new book are ideal for those who want to reduce their intake of processed sugar or even eliminate it completely. Angelina and Ari Dayan show how to remove sugar and still get great flavors. Each recipe uses the natural sweetness of fruits and other natural ingredients like honey, maple syrup, agave syrup, stevia and xylitol, a naturally occurring sugar substitute found in the fibers of many fruits and vegetables.

Some of the sumptuous desserts are:

Cherry cobbler maxi, Tahiti tart, berry tartlets Chestnut and chocolate crepe Napoleon Light scones, chocolate chip cookies, magic mud cake Carrot cake with mascarpone, chocolate hazelnut mousse Panna cotta, coffee ice cream, orange granita Ginger mango compote, Cajun-style roasted pineapple slices.

Jam packed with helpful tips and techniques, these recipes range from the everyday to ones for special occasions. In addition, there is valuable information on using alternative sweeteners.

"175 Natural Sugar Desserts" will quickly become a favored resource for the home cook who wants to produce healthy meals.