At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    With a section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time.Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.

    With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.

    Over the past several years that she’s been running her blog Hummingbird High, Lopez has kept a crucial aspect of her life hidden from her readers: she has a full-time, extremely demanding job in the tech world. But she’s figured out how to have her cake and eat it too.In Weeknight Baking, Lopez shares recipes for drool-worthy confections, along with charming stories and time-saving tips and tricks. From everyday favorites like “Almost No Mess Shortbread” and “Better-Than-Supernatural Fudge Brownies” to showstoppers like “a Modern Red Velvet Cake” and “Peanut Butter Pretzel Pie” (it’s vegan!), she reveals the secrets to baking on a schedule.With rigorously tested recipes, productivity hacks, and gorgeous photographs, this book is destined to become a busy baker’s go-to. Finally, dessert can be a part of every everyday meal!

    Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

    Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    His methods are classical, his desserts extraordinary, and his flair for teaching the basic building blocks for all 100 of these delicious recipes makes every masterpiece completely achievable. From the first few chapters dealing with simpler methods, like roasting fruit to draw out their natural essence or rolling out classic cookies, Gordon paces cooks, step-by-step, through the more delicate pastry techniques, expanding their range with the confidence to whip souffle s that defy gravity. Desserts are never mandatory, but Gordon's mission to share his passion for flavor makes these treats simply irresistible. Since its original release in the fall of 2001, Gordon Ramsay's Just Desserts has been praised in over 80 publications nationwide, reaching a combined audience of more than 4,700,000 readers. Here is a sampling of the acclaim for the renowned chef's mouth-watering dessert collection."

    This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

      Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.

    Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.