Famous Dessert Recipes
Romantic Dessert Ideas?
I’m making my girlfriend my famous Spaghetti for her birthday dinner tomorrow night. What are some good Chocolate Recipes besides chocolate and strawberries?(I’ve done that one to death)
my boyfriend made me chocolate lava cake and he got the Recipe off Food Network’s website. I LOVED it.
Traditional British Bakewell Tart
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Ready For Dessert: My Best Recipes $20.79 Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor not fussy complicated presentations. Lucky for us this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert elegant finales such as Gâteau Victoire Black Currant Tea Crème Brûlée and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake Creamy Rice Pudding and Cheesecake Brownies. With his unique brand of humor-and a fondness for desserts with "screaming chocolate intensity"-David serves up a tantalizing array of more than 170 recipes for cakes pies tarts crisps cobblers custards soufflés puddings ice creams sherbets sorbets cookies candies dessert sauces fruit preserves and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats Grapefruits and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance as well as suggestions storage advice flavor variations and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso this new compilation of David"s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you"re ready for dessert (and who isn"t?) you"ll be happy to have this collection of sweet indulgences on your kitchen shelf-and your guests will be overjoyed too. From the Hardcover edition. |
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Ready for Dessert: My Best Recipes $18.99 Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert , elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor-and a fondness for desserts with "screaming chocolate intensity"-David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David"s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you"re ready for dessert (and who isn"t?), you"ll be happy to have this collection of sweet indulgences on your kitchen shelf-and your guests will be overjoyed, too. From the Hardcover edition. |
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The Dessert Architect $35.49 A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched for endless combinations.This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert — along with step-by-step process shots — serve as a visual reference for the major techniques used in the recipes.The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide. |
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Chocolate: A Love Story: 65 Chocolate Dessert Recipes From Max Brenner’s Private Collection $16.99 With gigantic vats of churning chocolate desserts like their famous chocolate pizza and 12 varieties of hot chocolate served in custom mugs Max Brenner Chocolate by the Bald Man has turned their line of hip colorful themed restaurants into an international sensation..   Chocolate: A Love Story is a vibrant new cookbook that includes 65 original recipes narrated in the quirky captivating voice of Max Brenner the restaurant’s visionary founder and "bald man." Bold original illustrations inspired by Art Deco poster graphics full-color photographs easy-to-follow delicious recipes  and a serving of Max’s unique vision for spreading "chocolate culture" around the world make this book a must for every chocolate lover. |
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Ready for Dessert : My Best Recipes $25.6 No Synopsis Available |
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Monkey Pudding and Other Dessert Recipes $18.95 This book is in New – Excellent condition |
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Hershey’s Incredibly Easy Recipes $6.99 Impress and entertain your friends and family with more than 85 deliciously decadent chocolate recipes from Hershey’s cooking experts. This chocolate recipe collection includes easy-to-prepare cake recipes, cheesecake recipes, cookie recipes, brownie recipes, pie recipes, dessert recipes, and no-bake recipes. |
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Dole Pineapple Recipes $3.99 Make breakfast, lunch, dinner and dessert sweet and simple with more than 40 great recipes from Dole! |
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Pineapple Recipes (Dole) $2.99 Make breakfast, lunch, dinner and dessert sweet and simple with more than 40 great recipes from Dole! |
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More From Magnolia: Recipes From The World Famous Bakery And Allysa To $18.59 Lavishly illustrated this irresistible collection of recipes will inspire you to fill your kitchen with creations from the famous Magnolia bakery. |
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Diabetic Dessert Recipes For People Who Can’t Boil Water: Easy To Prepare Desserts That Will Make You Smile $5.09 Want to live dessert free? I don’t think so! Cakes and pies. Cookies and bars. Jeff Altman and the staff of How2Cook.info offer delicious recipes that will put a smile on your face and satisfy your mouth with flavor. |
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My Kitchen in Spain: 225 Authentic Regional Recipes $34.95 “From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country.”My Kitchen in Spain” celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain’s enticing “little dishes,” and 225 tempting recipes — for every course from soup to dessert — “My Kitchen in Spain” will bring the food delights of Spain home to your table.” |
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Eat Dessert First!: The Red Hat Society Dessert Cookbook $5.99 Erma Bombeck once said, “Seize the moment. Remember all the women on the Titanic who waved off the dessert cart.” The women of the Red Hat Society couldn’t agree more! Exalted Queen Mother Sue Ellen Cooper offers enthusiastic permission to skip the meal and go for dessert, as she introduces more than 200 sinful recipes, sure to become staples at the dessert table. |
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Dessert : Recipes from le Champignon Sauvage $27.03 No Synopsis Available |
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Good Housekeeping 100 Best Dessert Recipes $11.21 This book is in New – Excellent condition |
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Sweet Magic: Easy Recipes For Delectable Desserts $20.29 Long before award-winning chef Michel Richard made his first cÔte de boeuf or prepared his first foie gras terrine he was a pastry chef. In Los Angeles pastry lovers lined up outside his bakeshop on Wilshire Boulevard waiting to enjoy the breads and treats they’d heard were the best in town maybe even better than anything in Paris. Now in this outstanding collection the superstar chef returns to his first love the food that made him famous-desserts. Here are mouthwatering foolproof recipes for American favorites such as pecan pie and pound cake; Richard’s personal inventions such as Floating Islands with Melted Chocolate Morsels and the "coffee cloud"; reinvented French classics such as profiteroles and the Christmas log ( bÛche de NoËl ); fruit favorites including tarts and Pavlovas; and of course plenty of cookies. Going beyond traditional cookbooks Sweet Magic shares Richard’s insights into the thinking and craft behind every aspect of dessert with brief essays that explore explain and entice-highlighted by the chef’s own playful illustrations. Creating exquisite dishes with only a few simple ingredients-butter eggs sugar flour chocolate-demands the instincts of an artist and the soul of a magician. Sweet Magic will unlock the inner dessert wizard in every home chef guiding both newcomers and old hands past common missteps to seduce the most flavor and texture from every ingredient. |
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The Ultimate Frozen Dessert Book $9.99 Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book . In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there’s a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats. |
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Cakes Winning Recipes (Favorite Brand Name Recipes) $5.99 Cake can be traced back to Ancient Egyptian bakers, whose sweetened breads likely were the foundation on which the modern cake was born. According to some sources, chocolate cake is America s second-most popular dessert, trailing only ice cream. Cakes Winning Recipes, from the highly acclaimed Favorite Brand Name Recipes cookbook series, presents more than 80 recipes for cakes of every flavor and kind. |
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Betty Crocker Simply Dessert: 100 Recipes for the Way You Really Cook $5.99 If you have a sweet tooth, then this book is for you. It’s filled with 100 of the tastiest, most satisfying desserts ever – tantalizing treats that you can prepare with ease and are guaranteed to please. Whether you love to bake for your family, enjoy serving delectable desserts to friends or just crave something sweet for tonight, you’ll find lots of terrific choices. So prepare to indulge. With recipes this delicious, everyone will be coming back for seconds – and thirds! |
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Baby Seuss 7 Dessert Plates Pkg/8 $1.99 Our Baby Seuss Dessert Plates feature the famous One Fish, Two Fish characters on a white background with a yellow, red, pin, blue striped border. Each square Dr Seuss dessert plate is 7 inches and is made of paper. The colorful and fun Baby Seuss Dessert Plate is a great way to serve cake and ice cream and other great snacks at your baby shower! These great dessert plates coordinate perfectly with all our Baby Seuss Party Supplies. |
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1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and N $8.99 Drawing on the best 1001 recipes from Dana Carpender"s bestselling books including 500 Low-Carb Recipes 15-Minute Low-Carb Recipes 500 More Low-Carb Recipes 2 00 Low-Carb Slow Cooker Recipes The Low-Carb Barbeque Book and Low-Carb Smoothies . You"ll find delicious and varied options including recipes for "high-carb" foods you thought you had to give up forever such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake. Staying the low-carb course will be easy with choices from barbecue to slow-cooker to internationally-inspired dishes. |
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Hershey’s Classic Recipes $5.99 All chocoholics, from novice bakers to dessert chefs, will find everything needed to prepare delicious chocolate desserts. |
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Dessert (Food Lovers) $2.99 Love food? This stylish cookbook will help feed your passion by offering a collection of delicious recipes that are straightforward to prepare, don’t require hours in the kitchen, and are also a feast for the eyes. Whether you are making a meal for two or entertaining to impress, you will love using these exciting recipes, and see great results every time. Each mouth-watering recipe is clearly set out with a list of ingredients, preparation and cooking times, step-by-step instructions and a beautifully photographed serving suggestion. |
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Dessert University: More Than 300 Spectacular Recipes And Essential Lessons From White House Pastry Chef Roland Mesnier $14.79 As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets — from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier’s cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book. More than fifty black-and-white line drawings throughout illustrate Chef Mesnier’s instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts. Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you’re a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without. |
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212 Pizza Recipes $1.99 “Forget about getting Pizza delivered! Impress your friends with a selection of one of these world famous, mouth watering pizza recipes!”… There are a few “secrets of the trade” in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you’ll wonder why I made such a big deal out of it.. The word “pizza” is from the Italian word pizza (IPA: /pittsa/), with plural form pizze (IPA: /pit:tse/). The term was originally used to refer to a range of dough-based dishes, and is thought to be derived from pinza ——————————————————————————–Pizza has become an international food since the toppings can be extensively varied to meet local variations in taste. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such as anchovies, egg, pineapple, grilled lamb, coconut, sauerkraut, eggplant, lamb, couscous, chicken, fish, and shellfish, meats done in ethnic styles such as Moroccan lamb, kebab or even chicken tikka masala, and non-traditional spices such as curry and Thai sweet chili. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Breakfast pizzas are topped with ingredients such as scrambled eggs. Many Pizza Recipes to choose from. Find Pizza dough recipes and Pizza sauce recipes, as well as pizza for everyone’s taste. There is Vegetarian Pizza recipes, Mexican Pizza, California Pizza, Cheese Pizza, Mushroom Pizza, Ham and Pineapple Pizza, and Dessert Pizza, too. There is even a special Diabetic recipe for Pizza. There is Hot Pizza’s and Cold Pizza’s, lots of Pizza’s!! There are a few “secrets of the trade” in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you’ll |
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A Baker’s Recipe Keeper: An Organizer for Your Favorite Desserts and Breads $27.5 Life is unsure, always eat your dessert first. -Anon How many times have you clipped a recipe from a newspaper or magazine for a fabulous dessert, or printed it off the Internet and then “lost” it in a drawer? Welcome’s charming new A Baker’s Recipe Keeper is designed to be the perfect place to collect and hold the recipes for all your favorite sweets or most successful breads.Just like Welcome’s best-selling Recipe Keeper, but designed specifically for bakers, A Baker’s Recipe Keeper has three-ring binding, which allows for the easy removal and addition of new pages in a standard 8 1/2 x 11″ size. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes photocopied from cookbooks or recipe cards from family and friends. With an “equivalents and substitutions” table specifically with baking in mind, as well as other useful tips and suggestions for equipment, A Baker’s Recipe Keeper comes packed with everything a home baker could need.Aside from its wonderful array of practical features, A Baker’s Recipe Keeper makes the perfect gift for everyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous dessert lovers such as Marie Antoinette, George Bernard Shaw, and Homer Simpson. Collecting recipes, for breads, muffins, pies and sweets has never been so fun and easy — so start clipping, and bon appétit!Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including: • Breads • Brownies & Bars • Cakes & Cupcakes • Cookies • Muffins & Quick Breads • Pies, Tarts, Cobblers & Crisps • Holidays Favorites |
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Apres Moi Le Dessert: A French Eighteenth Century Model Meal $4.95 18th century recipes, most newly translated from French, related to those in a “model meal” from a famous period cookbook: 1st SERVICE – SOUPS AND ENTRÉES CENTERPIECE: OILLE 6 ENTRÉES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D’OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE – ROASTS CENTERPIECE: A SMALL QUARTER OF VEAL, LARDED AND SERVED IN ITS JUICE 4ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D’OEUVRES 2 salads 2 sauces 3rd SERVICE – ENTREMETS CENTERPIECE: PARTRIDGE PATÉ OR BOAR’S HEAD 6 MEDIUM DISHES Omelet à la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D’OEUVRES Fried animelles A dish of ramekins |
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Bake Until Bubbly! The Ultimate Casserole Cookbook for Everyone $4.03 Perfect for family dinners, potluck suppers, and parties, casseroles are the ultimate comfort food—deeply satisfying, amazingly versatile, and blissfully easyto prepare. Now renowned food scholar and award-winning cookbook author Clifford A. Wright has written the definitive casserole cookbook—a peerless collection of nearly 250 great casserole recipes from around the world. Wright got hooked on his mom’s lasagna as a child, and his experiences feeding his own kids and researching the foods of the Mediterranean helped him explore the world of casserole possibilities. Now, with his book, you too can embark on a journey of casserole discovery. You’ll find deliciously updated versions of all-American classics such as Tuna Noodle Casserole and Chicken Divan—without canned soup! You can sample a wide range of soul-satisfying Italian-Americanclassics, like Stuffed Shells and Baked Rigatoni with Sausages, as well as famous international casseroles such as Moussaka and Cassoulet. There are lots of healthy casserole options to serve as main dishes or sides—from a Casserole of New England Spring Vegetables to little-known (but tasty) Old World specialties such as France’s Pounti—and you’ll find a whole chapter of vegetarian casserole choices. For Wright, a casserole is any one-dish recipe baked in the oven, so he includes not only main dishes and sides, but breakfast and dessert casseroles as well. You can kick off your weekends with crowd-pleasing choices such as Stuffed French Toast Casserole or Egg and Bacon Strata. And to top off a meal, what could be better than a Pear Crisp, an Apple Pandowdy, or a Wild Strawberry and Cream CheeseCr?pe Casserole with Vanilla Sauce?Wright has formulated the recipes with today’s cooks in mind, using easy-to-find fresh ingredients and clear, simple steps.Whether you’re looking for a low-stress family supper, an elegant company main dish, a make-ahead brunch, or a potluck crowd-pleaser, his book is |
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Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets By Buddy Valastro $30 CALL IT THE BUDDY SYSTEM, because <I>Baking with the Cake Boss </I>is an education in the art of baking and decorating, from kneading to rolling, fondant to flowers, taught by Buddy Valastro himself, the star of TLC’s smash hit <I>Cake Boss</I>. With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carlo’s Bake Shop is famous. Following the arc of Buddy’s career from apprentice to master baker, <I>Baking with the Cake Boss </I>offers readers the same on-the-job education earned by everyone who comes to work at Carlo’s Bake Shop, with some of Buddy’s and the family’s memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlements—like the safari cake complete with chocolate animals and a waterfall—Buddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way <I>you </I>like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, <I>Baking with the Cake Boss </I>is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike.Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, <I>Baking with the Cake Boss </I>is a rare treat—a fun, accessible guide to baking, all in a gloriously desi |
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Best of the Bake-Off Contest Cookbook: Recipes from America’s Favorite Cooking Contest $2.26 Since 1949, the Pillsbury Bake-Off® has been an American tradition—a hugely popular contest for real home cooks that celebrates creativity in the kitchen. With 100 contestants, a $1 million grand prize and lots of nail-biting excitement, the Bake-Off® has paved the way for today’s reality TV cooking competitions—and remains the country’s most famous culinary contest. With Pillsbury Best of the Bake-Off® Cookbook, you and your family can enjoy the all-time best dishes and desserts from this legendary competition. Updated with standout recipes from recent contests, this beautiful book lets you sample American home cooking at its most inventive and delicious. You get more than 400 great recipes from across the decades, all of them surefire crowd-pleasers. Every million-dollar winner is here, along with the fourteen “best of the best” recipes honored in the Pillsbury Bake-Off® Hall of Fame. Among these favorites, you’ll find classics such as Ella Rita Helfrich’s Tunnel of Fudge Cake, which sparked a nationwide craze when it won the Grand Prize in 1966, as well as new sensations like Bobbie Sonefeld’s Cream Cheese Brownie Pie from 2000.Although most early Bake-Off® contestants focused on desserts, many recent winners have come up with dishes that are perfect for everyday breakfasts, lunches and dinners. From Chicken Florentine Panini and Island Paradise Salad to Chicken Curry Stir-Fry and White Chili with Salsa Verde, you’ll find lots of fast, easy options that incorporate favorite international flavors—and are perfect for family meals.For dessert, you can choose from more than 160 cookies, bars, pies, cakes and other treats. Your family and friends are guaranteed to love winning recipes like Pecan Pie Surprise Bars, Starlight Double Delight Cake, Apple Pie ‘63 and Fudgy Bon Bons. And you may even discover that Grandma’s beloved peanut butter cookies with the chocolate on top were really the creation of Freda Smith |
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Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan’s Premier Bake Shop for Tempting Homemade Sweets $17.99 When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy. Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you’ll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There’s also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies. For bakers and home cooks of any skill level, Buttercup Bakes at Home is the perfect addition to any kitchen bookshelf — with recipes for any occasion — whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages. |
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Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan’s Premier Bake Shop for Tempting Homemade Sweets $2.29 When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy. Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you’ll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There’s also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies. For bakers and home cooks of any skill level, Buttercup Bakes at Home is the perfect addition to any kitchen bookshelf — with recipes for any occasion — whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages. |
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Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan’s Premier Bake Shop for Tempting Homemade Sweets By Jennifer Appel $17.99 When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in <I>Buttercup Bakes at Home</i>, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy.<P>Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you’ll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There’s also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies. <P>For bakers and home cooks of any skill level, <I>Buttercup Bakes at Home</i> is the perfect addition to any kitchen bookshelf — with recipes for any occasion — whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages. |
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Chocolate Comfort Foods $35.17 Used – Rita M. Harris was the inspiration and guiding light behind famous ?Chocoholics Dessert Parlor? in Arcata, California (Circa: 1979-1989), ?Chocoholics Bakery? in Eureka, California (Circa: 1984-1994), and ?Chocoholics Truffles In A Jar, ? which was manufactured in various flavors. Initially Rita developed many recipes for the Dessert Parlor and when the bakery opened, she continued to develop more and more recipes. In addition to a large, loyal, local patronage ?Chocoholics Bakery? soon b |
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Chocolate Comfort Foods $26.3 Used – Rita M. Harris was the inspiration and guiding light behind famous ?Chocoholics Dessert Parlor? in Arcata, California (Circa: 1979-1989), ?Chocoholics Bakery? in Eureka, California (Circa: 1984-1994), and ?Chocoholics Truffles In A Jar, ? which was manufactured in various flavors. Initially Rita developed many recipes for the Dessert Parlor and when the bakery opened, she continued to develop more and more recipes. In addition to a large, loyal, local patronage ?Chocoholics Bakery? soon b |
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Dainty Sweets $9.95 This 1913 work is a comprehesive collection of dessert recipes collected from famous chefs of America, Canada and Europe. |
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Dates: A Global History $15.95 In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple and can be consumed fresh or dried, as a snack or a dessert, and are even thought to have aphrodisiac qualities.     In this history, Nasrallah describes the central role the date palm has played in the economy of the Middle East. This informative account of the date palm’s story follows its journey from its land of origin to the far-flung regions where it is cultivated today. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths, and legends surrounding dates. For example, she explains how the tree came to be a symbol of the Tree of Life and associated with the fiery phoenix bird, the famous ancient goddess Ishtar, and the moon, and how the medjool date acquired its name. This delightful and unusual book is generously illustrated with many beautiful images, and supplemented with more than a dozen delicious date recipes for savory dishes, sweets, and wine. |
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Death Is Semisweet (Heaven Lee Series #7) $6.99 Heaven Lee has lived in Kansas City a long time, and she thought she knew as much as there was to know about her hometown. But when her longtime friend Stephanie Simpson starts a new business as a chocolatier after divorce, Heaven is surprised and delighted to find out that Stephanie is getting back to her family roots with her new enterprise. As it turns out, her mother was heir to the famous Foster’s Chocolates fortune, a chocolate company that is a Kansas City institution. That is, until her brothers, Stephanie’s uncles, swindled her out of her share lo these many years ago.Still, Stephanie is excited to be back in the family business, albeit in a small way with her own downtown chocolate shop, and Heaven can’t wait to learn all about chocolate. She’s got a restaurant to run, of course, and is always on the lookout for new ways to use traditional ingredients. The pair’s excitement turns suscpicious, however, when a giant blimp advertising the 50th anniversary of Foster’s is shot down almost directly on top of Stephanie’s new store, it’s pilot dead before he hits the ground.Is this terrible event a direct threat to Heaven’s friend’s new business? Or is it all just a big coincidence? Heaven suspects the former, and when her friend’s livelihood, not to mention her life, is on the line, no one can stop her from getting at the truth. She’ll figure out what’s going on and be back in time for dessert in this smart, saucy entry in the Heaven Lee series from fan favorite Lou Jane Temple. Complete with many sinfully delicious chocolate recipes! |
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Diet Workshop’s Recipes for Healthy Living $56.95 New – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Diet Workshop’s Recipes for Healthy Living $5.05 Used – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Diet Workshop’s Recipes for Healthy Living $74.05 New – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Diet Workshop’s Recipes for Healthy Living $111.71 New – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Diet Workshop’s Recipes for Healthy Living $0.99 Used – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Diet Workshop’s Recipes for Healthy Living $40 New – A tasty and varied collection of low-fat, easy-to-prepare recipes from Lindauer’s famous Diet Workshop program. Without a wide variety of recipes that are tasty, attractive, and nutritious, it’s difficult to “stick to a diet” for life. This book rises to the challenge, providing 200 innovative and delicious recipes for everything from soup to dessert. Illustrations. |
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Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant By Annie Somerville, Illustrated by Mayumi Oda $45 <P>Everyday Greens<P><I>Home Cooking from Greens, the Celebrated Vegetarian Restaurant</I><P>For more than twenty years, San Francisco’s beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.<P>The innovation continues. <I>Everyday Greens</I> is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens’s high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant’s most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.<P>This is spirited cooking for every day — from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.<P>The heart of Greens cooking is to use the best, freshest ingredients — whether from the grocery store or your local farmers’ market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens’s food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of in |
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Everyday Greens: Home Cooking from Greens, the Celebrted Vegetarian Restaurant $0.99 Everyday Greens Home Cooking from Greens, the Celebrated Vegetarian Restaurant For more than twenty years, San Francisco’s beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor. The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens’s high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant’s most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today. This is spirited cooking for every day — from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts. The heart of Greens cooking is to use the best, freshest ingredients — whether from the grocery store or your local farmers’ market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens’s food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly |
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Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America $18.81 Used – During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can’t wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon |
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Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America $23.64 Used – During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can’t wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon |
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Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America $18.81 New – During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can’t wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon |
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Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America $22.56 New – During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can’t wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon |
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Fondue $15 Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients — roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today’s fondue pot. This is great food that is simple to make and perfect for entertaining.If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they’re an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.For the confirmed dessert fanatic, nothing willplease the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be s |
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Fondue: Great Food To Dip, Dunk, Savor, And Swirl $0.01 Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients — roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today’s fondue pot. This is great food that is simple to make and perfect for entertaining.If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they’re an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.For the confirmed dessert fanatic,nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is |
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Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food $1.89 Frank Stitt’s Bottega restaurant and café in Birmingham, Alabama, “combines Southern cooking ideology and Italian tradition to craft a new style of eating,” says Mario Batali, which is why “I think it is one of the best Italian restaurants outside of Italy.” The dishes are “never precious, always inventive” (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin. Bottega was born from Stitt’s lifelong passion for Italy’s food and way of life. From his travels, the beloved Southern chef has brought home the rustic simplicity of Italian cuisine and added his own ingenious twists, like the Tabasco sauce he uses to spike a dish of Potato Ravioli with Crawfish and Candied Lemon or the tomato chutney in the Roasted Sweet Pepper Pizza. As one of the South’s earliest supporters of regional producers, Stitt makes ample use of local ingredients, inspiring the reader to do the same: “There’s no pompano in Venice, but ours, fresh from Apalachicola makes a great cartoccio [baked in a parchment bag],” Stitt writes. “Our Chilton County white peaches make a great bellini.”This deliciously appealing new cookbook…with more than 200 recipes…includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. It’s all here. From such signature appetizers as Charred Onion Dip, Parmesan Soufflés, and Crabmeat Bruschetta to delicious crisp-crusted pizzas that infuse Italian classics with American inventiveness. Freshness and simplicity are key, so expect beautiful salads and pastas, as well as main courses with clean tastes, such as the Duck with Peaches andMoscato or the Tuscan Porterhouse with Lemon, Olive Oil, and Arugula. Bottega’s famous dessert menu is also well represented, with recipes such as Zabaglione Meringue Cake, Coconut Pecan Cake, and a simple Warm Cream Cheese Tart with Cinnamon and Almonds. It could be said that |
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Lemon Meringue Pie Murder $7.99 Hannah Swensen discovers one of her famous lemon meringue pies at the scene of a mysterious death. Now it’’s up to Hannah to turn up the heat. Includes nine original cookie and dessert recipes. |
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Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt $16.99 Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert. As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. Let Me Eat Cake is not a book about baking cake, but about eating it. Author Leslie F. Miller embarks on a journey (not a journey cake, although it’s in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff Goldman of Food Network’s Ace of Cakes and less famous ones like Roland Winbeckler, who sculpts life-size human figures out of hundreds of pounds of pound cake and buttercream frosting. She takes decorating classes, shares recipes, and samples the best cakes and the worst. The book is held together by the hero on a quest, one that traces cake history and tradition. If we were to bake a cake to celebrate the birth of cake (cake is an Old Norse word, first used around 1230), it is hard to say how many candles would go on top. Though the meaning of the word (originally “lump of something”), not to mention our expectations of its ingredients, has changed over time, we now celebrate cake as the coming together of flour, sugar, butter, eggs, vanilla, baking powder, and a pinch of salt. And what a celebration. Baking a cake is hard work, but tasting it is pure pleasure. So put on some elastic-waist pants and grab a fork. |
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Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt By Leslie F. Miller $21.99 Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert.<P>As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. <I>Let Me Eat Cake</i> is not a book about baking cake, but about eating it.<P>Author Leslie F. Miller embarks on a journey (not a journey cake, although it’s in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff Goldman of Food Network’s <I>Ace of Cakes</i> and less famous ones like Roland Winbeckler, who sculpts life-size human figures out of hundreds of pounds of pound cake and buttercream frosting. She takes decorating classes, shares recipes, and samples the best cakes and the worst.<P>The book is held together by the hero on a quest, one that traces cake history and tradition. If we were to bake a cake to celebrate the birth of cake (cake is an Old Norse word, first used around 1230), it is hard to say how many candles would go on top. Though the meaning of the word (originally “lump of something”), not to mention our expectations of its ingredients, has changed over time, we now celebrate cake as the coming together of flour, sugar, butter, eggs, vanilla, baking powder, and a pinch of salt.<P>And what a celebration. Baking a cake is hard work, but tasting it is pure pleasure. So put on some elastic-waist pants and grab a fork. |
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Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt By Leslie F. Miller $16.99 Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert.<P>As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. <I>Let Me Eat Cake</i> is not a book about baking cake, but about eating it.<P>Author Leslie F. Miller embarks on a journey (not a journey cake, although it’s in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff Goldman of Food Network’s <I>Ace of Cakes</i> and less famous ones like Roland Winbeckler, who sculpts life-size human figures out of hundreds of pounds of pound cake and buttercream frosting. She takes decorating classes, shares recipes, and samples the best cakes and the worst.<P>The book is held together by the hero on a quest, one that traces cake history and tradition. If we were to bake a cake to celebrate the birth of cake (cake is an Old Norse word, first used around 1230), it is hard to say how many candles would go on top. Though the meaning of the word (originally “lump of something”), not to mention our expectations of its ingredients, has changed over time, we now celebrate cake as the coming together of flour, sugar, butter, eggs, vanilla, baking powder, and a pinch of salt.<P>And what a celebration. Baking a cake is hard work, but tasting it is pure pleasure. So put on some elastic-waist pants and grab a fork. |
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Maida Heatter’s Book of Great Chocolate Desserts $26.99 Chocoholics unite! Maida’s back and bringing the world’s best chocolate recipes with her. Maida, of course, is Maida Heatter, sorceress supreme of all things chocolate. Now cocoa aficionados, food fiends, and master chefs everywhere can breathe a sigh of relief as Maida Heatter’s Book of Great Chocolate Desserts, the classic New York Times best-seller, returns after ten years out of print. Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter’s Book of Great Desserts to Maida Heatter’s Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world. Chocolate creators know they can turn to Maida for tantalizing confections, cookies, cakes, pies, puddings, and sauces that transcend the ordinary and make for memorable dining experiences. This jacketed hardcover includes all the original Maida recipes that have become favorites, along with changes and updates from the dessert doyenne herself. Those who have worn out, shared as a gift, or misplaced their original version-or who want to replace their later paperback edition-will welcome this book, as will anyone who enjoys cooking with and eating chocolate. |
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Martha Stewart’s Classic Thanksgiving On DVD(Case of 6) $53.94 Martha Stewart’s Classic Thanksgiving On DVD(Case of 6) |
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More Cooking Secrets of the CIA: The Companion Book to the Public Television Series $2.37 Over 100 new recipes from America’s most famous cooking school. In this practical companion to the public television series Cooking Secrets of the CIA, the Culinary Institute of America, the world’s leader in culinary expertise, once gain opens its kitchens. From top-secret grilling techniques to privileged information about healthy cooking, not to mention the fascinating results of reconnaissance missions to the Mediterranean and other gastronomic hotbeds, and still leaving room for dessert, the CIA raids its files to present home cooks with fail-safe recipes for success. |
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Nobu: The Cookbook $37 With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world’s greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.Nobu’s culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world’s oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu’s signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu’s own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season’s hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike. |
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Polish Cookery $17 Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest restaurant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition. Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream. The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you’ll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes. Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce. Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland’s most famous dish, Bigos, or Hunter’s Stew. To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms. Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka. Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur andpeasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery. |
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Recipes from the Roof: The 100th Anniversary of the Hotel Utah and The Joseph Smith Memorial Building $130.21 Considered one of the premiere restaurants in Salt Lake City, The Roof restaurant offers international cuisine and a world- renowned dessert buffet, located in a building that once served as one of the world’s grand hotels. Now known as the Joseph Smith Memorial Building, the Hotel Utah operated from 1911 to 1987 before undergoing a complete renovation. In celebration of the building’s 100th anniversary, this unique cookbook features recipes from each of the three current restaurants— The Roof, The Garden, and the Nauvoo Café—as well as popular dishes from JSMB Catering Services. • 100 recipes to celebrate 100 years, including the recipe for the famous Hotel Utah rolls. • Historic photographs throughout the book help tell the fascinating story of the Hotel Utah. • The first cookbook from The Roof, The Garden, Nauvoo Café, and JSBM Catering Services. |
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Roger Verge’s Cooking with Fruit $5.28 Used – Who can resist the aroma of a strawberry tart with pistachio cream, the delectable sweetness of a pear mousse with sugared currants, or the refreshing zest of a simple citrus sorbet? Famous French chef Roger Verg? presents more than 130 original fruit recipes for every occasion, mood, and season. Among the tantalizing features of this delightful cookbook are:?Dessert recipes, including fruit tarts, cakes, mousses, compotes, sorbets, and more.?Recipes for fruit soups, salads, jams, drinks, |
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Roger Verge’s Cooking with Fruit $6.94 New – Who can resist the aroma of a strawberry tart with pistachio cream, the delectable sweetness of a pear mousse with sugared currants, or the refreshing zest of a simple citrus sorbet? Famous French chef Roger Verge presents more than 130 original fruit recipes for every occasion, mood, and season. Among the tantalizing features of this delightful cookbook are: — Dessert recipes, including fruit tarts, cakes, mousses, compotes, sorbets, and more.– Recipes for fruit soups, salads, jams, dri |
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Roger Verge’s Cooking with Fruit $8.9 New – Who can resist the aroma of a strawberry tart with pistachio cream, the delectable sweetness of a pear mousse with sugared currants, or the refreshing zest of a simple citrus sorbet? Famous French chef Roger Verge presents more than 130 original fruit recipes for every occasion, mood, and season. Among the tantalizing features of this delightful cookbook are: — Dessert recipes, including fruit tarts, cakes, mousses, compotes, sorbets, and more.– Recipes for fruit soups, salads, jams, dri |
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Roger Verge’s Cooking with Fruit $1.33 Used – Who can resist the aroma of a strawberry tart with pistachio cream, the delectable sweetness of a pear mousse with sugared currants, or the refreshing zest of a simple citrus sorbet? Famous French chef Roger Verg? presents more than 130 original fruit recipes for every occasion, mood, and season. Among the tantalizing features of this delightful cookbook are:?Dessert recipes, including fruit tarts, cakes, mousses, compotes, sorbets, and more.?Recipes for fruit soups, salads, jams, drinks, |
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Simply Fresh: Casual Dining at Home $25 The first Ruby Tuesday opened its doors to guests in 1972 near the campus of the University of Tennessee in Knoxville, and today there are more than 900 of them across the United States and around the world. The original vision for Ruby Tuesday and casual dining extends from cover-to-cover inside <I>Simply Fresh</i> by professional gourmet Jeff Morgan.<P>In addition to more than 100 recipes that take their inspiration and cues from Ruby Tuesday’s brunch, lunch, dinner, and dessert menus, <I>Simply Fresh</i> features more than 100 full-color photographs that show the reader how to prepare restaurant-quality casual dining at home. It also includes creative beverage recipes for an extensive selection of mixed drinks, along with suggestions for handcrafted boutique beers. There are tips on how to successfully host gatherings of friends and family, as well as direct and useful information about pairing wine with food.<P>In <I>Simply Fresh</i>, Morgan showcases the best of casual dining at home, with easy-to-follow recipes that resonate with consumers who crave colorful, tasty dishes such as Tai Phoon Shrimp, Saffron Tomato Soup, or Curried Chicken with Coconut Rice and Cucumber Raita, not to mention Ruby Tuesday’s signature burgers and famous Mac ‘n Cheese.<P>$5 GIFT WITH THE PURCHASE OF THIS BOOK. Every copy of <I>Simply Fresh</i> includes a coupon for $5 off a $15 food purchase at any Ruby Tuesday restaurant in the U.S. Mainland. Offer good through May 31, 2012. |
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Stressed Is Just Desser $21.43 New – This collection of fifty tested and sumptuous dessert recipes inspired by Atlanta’s famous The Dessert Place are sure to please the most discerning sweet tooth. |
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Stressed Is Just Desser $26.9 New – This collection of fifty tested and sumptuous dessert recipes inspired by Atlanta’s famous The Dessert Place are sure to please the most discerning sweet tooth. |
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Sweet Magic: Easy Recipes for Delectable Desserts $3.73 Long before award-winning chef Michel Richard made his first côte de boeuf or prepared his first foie gras terrine, he was a pastry chef. In Los Angeles, pastry lovers lined up outside his bakeshop on Wilshire Boulevard, waiting to enjoy the breads and treats they’d heard were the best in town, maybe even better than anything in Paris. Now, in this outstanding collection, the superstar chef returns to his first love, the food that made him famous—desserts.Here are mouthwatering, foolproof recipes for American favorites such as pecan pie and pound cake; Richard’s personal inventions, such as Floating Islands with Melted Chocolate Morsels and the “coffee cloud”; reinvented French classics, such as profiteroles and the Christmas log (bûche de Noël); fruit favorites, including tarts and Pavlovas; and, of course, plenty of cookies.Going beyond traditional cookbooks, Sweet Magic shares Richard’s insights into the thinking and craft behind every aspect of dessert, with brief essays that explore, explain, and entice—highlighted by the chef’s own playful illustrations.Creating exquisite dishes with only a few simple ingredients—butter, eggs, sugar, flour, chocolate—demands the instincts of an artist and the soul of a magician. Sweet Magic will unlock the inner dessert wizard in every home chef, guiding both newcomers and old hands past common missteps, to seduce the most flavor and texture from every ingredient. |
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Sweet Southern $3.82 New – A quick, easy-to-follow trove of dessert recipes for which the South has long been famous: Appalachian Stack Cake, Bourbon Fruit Cake, Coca-Cola Cake, New Orleans King Cake, Chocolate Pecan Pie, Lemon Meringue Pie, Steamed Persimmon Pudding with Brandy Sauce, Peach Cobbler — even recipes for Grapefruit Pie and Green Tomato Pie. At 4.25 X 5.5-inches, ”Sweet Southern may be a tiny book but it offers a host of delectable Southern-based desserts,’’says the Lafayette (La.) Advertiser. ”This |
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Sweet Southern $1.27 Used – A quick, easy-to-follow trove of dessert recipes for which the South has long been famous: Appalachian Stack Cake, Bourbon Fruit Cake, Coca-Cola Cake, New Orleans King Cake, Chocolate Pecan Pie, Lemon Meringue Pie, Steamed Persimmon Pudding with Brandy Sauce, Peach Cobbler — even recipes for Grapefruit Pie and Green Tomato Pie. At 4.25 X 5.5-inches, ”Sweet Southern may be a tiny book but it offers a host of delectable Southern-based desserts,’’says the Lafayette (La.) Advertiser. ”This |
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Sweet Southern $5.01 A quick, easy-to-follow trove of dessert recipes for which the South has long been famous: Appalachian Stack Cake, Bourbon Fruit Cake, Coca-Cola Cake, New Orleans King Cake, Chocolate Pecan Pie, Lemon Meringue Pie, Steamed Persimmon Pudding with Brandy Sauce, Peach Cobbler — even recipes for Grapefruit Pie and Green Tomato Pie. At 4.25 X 5.5-inches, ””Sweet Southern may be a tiny book but it offers a host of delectable Southern-based desserts,”’’says the Lafayette (La.) Advertiser. ””This little cookbook is chocked full of traditional Southern recipes handed down from generation to generation,”” adds the Baxter Bulletin, North-Central Arkansas. |
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Sweet Southern $6.77 New – A quick, easy-to-follow trove of dessert recipes for which the South has long been famous: Appalachian Stack Cake, Bourbon Fruit Cake, Coca-Cola Cake, New Orleans King Cake, Chocolate Pecan Pie, Lemon Meringue Pie, Steamed Persimmon Pudding with Brandy Sauce, Peach Cobbler — even recipes for Grapefruit Pie and Green Tomato Pie. At 4.25 X 5.5-inches, ”Sweet Southern may be a tiny book but it offers a host of delectable Southern-based desserts,’’says the Lafayette (La.) Advertiser. ”This |
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Sweet Southern $5.17 Used – A quick, easy-to-follow trove of dessert recipes for which the South has long been famous: Appalachian Stack Cake, Bourbon Fruit Cake, Coca-Cola Cake, New Orleans King Cake, Chocolate Pecan Pie, Lemon Meringue Pie, Steamed Persimmon Pudding with Brandy Sauce, Peach Cobbler — even recipes for Grapefruit Pie and Green Tomato Pie. At 4.25 X 5.5-inches, ”Sweet Southern may be a tiny book but it offers a host of delectable Southern-based desserts,’’says the Lafayette (La.) Advertiser. ”This |
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The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! $3.54 THE DIVVIES BAKERY COOKBOOK is an opportunity for the millions of people who are dealing with serious food allergies to put the sweet back in their kitchens. With an assortment of delicious recipes, free of the four major food allergens – peanuts, tree nuts, dairy, and eggs (all vegan!), Lori Sandler offers sweet treats that everyone can enjoy and share ANY time: at birthday parties, snack time, bake sales, holidays, picnics, dessert time, and just because. What ingredients are left out have been replaced by double dollops of the good and the gooey – like chocolate, oatmeal, and molasses, – making the confections not only safe to eat, but absolutely delicious for everyone, even those without food allergies.Divvies, an irresistible “fun-foods” company devoted to baking safe-to-eat, tasty treats for people with life-threatening food allergies, has been featured on Good Morning America and The Martha Stewart Show, as well as in the New York Times, New York Post, Gourmet Magazine, Vogue, Everyday with Rachel Ray, Daily Candy, and Urban Baby. All of their products are made in a dedicated facility where no nuts, eggs, milk, or ingredients that may have been exposed to these allergens are allowed in the door. Some of the tasty recipes featured in THE DIVVIES BAKERY COOKBOOK include:Divvies Famous Chocolate Cupcakes (featured on the Martha Stewart Show!)Benjamin’s Chocolate Chip Cookies Pick-Your-Berry Muffins Extra Thick, Treasured-Filled Marshmallow Treats“Ice Cream” Hash Movie Night PopcornWith the degree of “divviculty” indicated for each recipe, tips for the best birthday parties, perfect picnic baskets, cool cupcake towers, snacks in a cinch, tasty travel treats, and bonus gluten-free recipes, THE DIVVIES BAKERY COOKBOOK is the essential allergen-free cookbook for beginners and kitchen experts alike. |
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The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! $12.99 THE DIVVIES BAKERY COOKBOOK is an opportunity for the millions of people who are dealing with serious food allergies to put the sweet back in their kitchens. With an assortment of delicious recipes, free of the four major food allergens – peanuts, tree nuts, dairy, and eggs (all vegan!), Lori Sandler offers sweet treats that everyone can enjoy and share ANY time: at birthday parties, snack time, bake sales, holidays, picnics, dessert time, and just because. What ingredients are left out have been replaced by double dollops of the good and the gooey – like chocolate, oatmeal, and molasses, – making the confections not only safe to eat, but absolutely delicious for everyone, even those without food allergies.Divvies, an irresistible “fun-foods” company devoted to baking safe-to-eat, tasty treats for people with life-threatening food allergies, has been featured on Good Morning America and The Martha Stewart Show, as well as in the New York Times, New York Post, Gourmet Magazine, Vogue, Everyday with Rachel Ray, Daily Candy, and Urban Baby. All of their products are made in a dedicated facility where no nuts, eggs, milk, or ingredients that may have been exposed to these allergens are allowed in the door. Some of the tasty recipes featured in THE DIVVIES BAKERY COOKBOOK include:Divvies Famous Chocolate Cupcakes (featured on the Martha Stewart Show!)Benjamin’s Chocolate Chip Cookies Pick-Your-Berry Muffins Extra Thick, Treasured-Filled Marshmallow Treats“Ice Cream” Hash Movie Night PopcornWith the degree of “divviculty” indicated for each recipe, tips for the best birthday parties, perfect picnic baskets, cool cupcake towers, snacks in a cinch, tasty travel treats, and bonus gluten-free recipes, THE DIVVIES BAKERY COOKBOOK is the essential allergen-free cookbook for beginners and kitchen experts alike. |
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The Famous Loveless Cafe Dessert Cookbook: Simple Southern Pies, Puddings, Cakes, Cookies, and Cobblers from Nashville’s Landmark Cafe $7.72 New – This long-awaited cookbook offers recipes for all of the famous cakes, pies, puddings and crisps that the Loveless Cafe serves daily to throngs of hungry diners. The recipes hihglight traditional Southern flavors such as peaches, pecans, bourbon, buttermilk, and sorghum. Including fruit, nut, and custard pies, layer and pound cakes, cheescakes, pudding, bars, and cookies, the recipes are easy to follow, but the updated flavor combinations make them suitable for even more experienced bakers |
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The Famous Loveless Cafe Dessert Cookbook: Simple Southern Pies, Puddings, Cakes, Cookies, and Cobblers from Nashville’s Landmark Cafe $5.05 New – This long-awaited cookbook offers recipes for all of the famous cakes, pies, puddings and crisps that the Loveless Cafe serves daily to throngs of hungry diners. The recipes hihglight traditional Southern flavors such as peaches, pecans, bourbon, buttermilk, and sorghum. Including fruit, nut, and custard pies, layer and pound cakes, cheescakes, pudding, bars, and cookies, the recipes are easy to follow, but the updated flavor combinations make them suitable for even more experienced bakers |
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The Geranium Farm Cookbook $6.32 From the Publisher:The Geranium Farm Cookbook is a collection of recipes and lore offered by The Geranium Farmers, the 10,000+ members of the worldwide virtual community of spiritual seekers created by Episcopal priest, author, lecturer, and spiritual director Barbara Cawthorne Crafton. As farmers began sharing recipes with each other via the e-mail list and the Geranium Farm website, the idea for a cookbook was born.Because Barbara Crafton devoutly believes in the life is short, eat dessert first school of theology, the desserts section is first and longest. Each recipe in the book includes a description of how the recipe came to be part of the writer’s family or what traditions surround its use. Each of the main dish recipes has a wine suggestion accompanying it, recommended by the executive chef at a noted restaurant in North Carolina’s Smoky Mountains. And interspersed among the recipes are meditations by Barbara Crafton on food, cooking, and community.About the Author:Barbara Cawthorne Crafton is an Episcopal priest and writer. She is the author of numerous books including: The Sewing Room: Uncommon Reflections on Life, Love, and Work and Yes! We’ll Gather at the River! She lives in New Jersey with her husband, the famous Q, and several warring cats in a purple house known as The Geranium Farm. |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant $16.99 A Seriously Sweet Southern Dessert Extravaganza The queen of Savannah’s The Lady & Sons restaurant, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous, including her signature Gooey Butter Cake (with luscious variations). Peach Cobbler, Turtle Cake, Sweet Baby Carrot Cake, Lemon Curd Pudding, and Pecan Dreams. |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant $16.95 A Seriously Sweet Southern Dessert Extravaganza The queen of Savannah’s The Lady & Sons restaurant, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous, including her signature Gooey Butter Cake (with luscious variations). Peach Cobbler, Turtle Cake, Sweet Baby Carrot Cake, Lemon Curd Pudding, and Pecan Dreams. |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant $24 A Seriously Sweet Southern Dessert Extravaganza The queen of Savannah’s The Lady & Sons restaurant, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous, including her signature Gooey Butter Cake (with luscious variations). Peach Cobbler, Turtle Cake, Sweet Baby Carrot Cake, Lemon Curd Pudding, and Pecan Dreams. |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant By Paula Deen $24 <I><b>As Paula Deen will tell y’all, there’s just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!</b></i><P><P>In this beautiful hardcover edition of <I>The Lady & Sons Just Desserts,</i> Paula — author, restaurateur, and Food Network star — devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you’re baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.<P>These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you’re whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake — in coconut (Jamie’s favorite), caramel (Bobby’s favorite), or chocolate — makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula’s tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.<P>Filled with warm baking memories and family stories, <I>The Lady & Sons Just Desserts</i> is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant By Paula Deen $16.95 <I><b>As Paula Deen will tell y’all, there’s just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!</b></i><P><P>In this beautiful hardcover edition of <I>The Lady & Sons Just Desserts,</i> Paula — author, restaurateur, and Food Network star — devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you’re baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.<P>These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you’re whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake — in coconut (Jamie’s favorite), caramel (Bobby’s favorite), or chocolate — makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula’s tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.<P>Filled with warm baking memories and family stories, <I>The Lady & Sons Just Desserts</i> is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals |
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The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah’s Favorite Restaurant By Paula Deen $16.99 <I><b>As Paula Deen will tell y’all, there’s just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!</b></i><P><P>In this beautiful hardcover edition of <I>The Lady & Sons Just Desserts,</i> Paula — author, restaurateur, and Food Network star — devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you’re baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.<P>These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you’re whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake — in coconut (Jamie’s favorite), caramel (Bobby’s favorite), or chocolate — makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula’s tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.<P>Filled with warm baking memories and family stories, <I>The Lady & Sons Just Desserts</i> is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals |
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The Rice Diet Cookbook: 150 Easy, Everyday Recipes and Inspirational Success Stories from the Rice Diet Program Community By Kitty Gurkin Rosati $15.99 <b>LOSE UP TO TWENTY POUNDS IN ONE MONTH EATING WHOLESOME, DELICIOUS, EASY-TO-PREPARE FOOD FROM <I>THE RICE DIET COOKBOOK!</I></b> <P>After the success of the <I>New York Times</i> bestselling <I>The Rice Diet Solution</i>, the <I>Rice Diet Program’s</i> message boards were bombarded with pleas and suggestions for more Rice Diet-friendly recipes. The result is this collection of healthy whole-food dishes, which includes personal favorites from the Rice Diet kitchen as well as from successful dieters who want to share their weight-loss tips with everyone who intends to lose weight and live a healthier life.<P>Based on one of the world’s most famous weight-loss programs, <I>The Rice Diet Cookbook</i> contains 150 new recipes — all simple and easy to shop for, prepare, and cook. By ambitiously limiting sodium-rich ingredients and relying on complex carbohydrates as the main source of nutrition, the recipes in this book can help women lose nineteen to twenty pounds and men lose twenty-eight to thirty pounds — in one month! <P>For breakfast, try Gooey Apple Oatmeal, the Elvis Special, or French Toast Sticks. In the mood for a light lunch? Mix up a Basil-Mint Quinoa Salad and pair it with a Refried Bean and Roasted Red Pepper Lettuce Wrap. When the urge to snack hits you, munch on some Zesty Sweet Potato Chips or Barley Pesto Dip on Eilene’s Pita Bread. And at dinnertime, how about Pan-Seared Sea Scallops with Angela’s Spinach with Sun-dried Tomato and Ilene’s Mashed Cauliflower? Or make a meal out of Chicken and Spinach Salad with some Cannellini Bean Salad on the side. Don’t forget dessert: Ricers have found amazing ways to satisfy their cravings! There’s Chocolate-Banana Cream Custard, Rhubarb-Dried Cherry Crumble, Samba’s Gingered Pear Cake, or the super simple and truly delicious Toasted Ginger Papaya.<P>In addition to recipes, <I>The Rice Diet Cookbook</i> is also full of incredible feedback from people who have achieved major weight loss on the Rice Diet. Their i |