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By Elisabeth Prueitt
Chronicle Books
Hardcover (224 pages)
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Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook. |
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By Rebecca Rather
Ten Speed Press
Hardcover (240 pages)
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Texas accent and all-American flavor, even pitching in to help her put a fresh coat of paint on the porch of her Main Street shop. Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July's Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage—and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather's 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin' to bake. |
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By Johanne Killeen
William Morrow Cookbooks
Released: 2006-10-24
Hardcover (288 pages)
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In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta. Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again. |
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By Bo Friberg
Wiley
Hardcover (1040 pages)
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The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come. |
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By Rebecca Rather
Ten Speed Press
Hardcover (225 pages)
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The annual Fredericksburg Christmas parade marks the beginning of the Hill Country's holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, gooey chocolate, and a sleigh's worth of savory indulgences to meet the Texas-sized entertaining-to-go orders of her neighbors. In THE PASTRY QUEEN CHRISTMAS, Rebecca shares nearly a hundred traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Tree-trimming, open houses, cookie decorating, and Santas running down Main Street . . . Christmas time is here. |
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By Bo Friberg
Wiley
Hardcover (800 pages)
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Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include: - Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. |
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By George Geary
George Geary
Paperback (192 pages)
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Click Here | - Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that...
- See Product Description below for a complete description of this item.
Product Description:
Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled?.
The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavoured and Vanilla, Fruit or Nut chapters. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savoury cheesecake recipes. There is also a wide array of chocolate-inspired creations. With wonderful recipes and important tips and techniques needed to bake a perfect cheesecake, 125 Best Cheesecake Recipes will appeal to novice and experienced bakers alike.
192 pages, softcover.
George Geary CCP has taught cheesecake techniques in more than 72 cooking schools across North America. A regular contributing editor to several magazines and newsletters, he has also been the pastry chef and production manager for the Wait Disney Corporation and the Marriott Corporation. |
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By Rose Levy Beranbaum
scribner
Hardcover (704 pages)
 | List Price: $50.00
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Click Here | - The Pie And Pastry Bible by Rose Levy Beranbaum
Amazon.com:
Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one. The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself." In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand. After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does. If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle |
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By Alain Ducasse
Stewart, Tabori and Chang
Hardcover (1080 pages)
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A true master class in haute cuisine by a true master
Features 700 recipes with ingredients from anchovies to zucchini
An extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipes
World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasses Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.
Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting ones knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredientfrom a thin-crusted anchovy tart to zucchini blossom frittersare clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.
As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level. |
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By Alain Ducasse
"Stewart, Tabori and Chang"
Hardcover (584 pages)
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In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes.
The books 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries.
Organized by main ingredient, the Grand Livres structure epitomizes Ducasses philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredients true naturenot mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal architecture of some of the more complex creations. |
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