The Art Of The Dessert

Author : Ann Amernick,Margie Litman
Publisher : John Wiley & Sons
Page : 387 pages
File Size : 52,5 Mb
Release : 2007-04-16
Category : Cooking
ISBN : 9780471443810

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The Art of the Dessert by Ann Amernick,Margie Litman Pdf

Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

Author : Sandy Lesberg
Publisher : Unknown
Page : 200 pages
File Size : 41,6 Mb
Release : 1977
Category : Cake
ISBN : 0672523272

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The Art of the Dessert by Sandy Lesberg Pdf

Author : Caitlin Freeman
Publisher : Ten Speed Press
Page : 226 pages
File Size : 47,7 Mb
Release : 2013-04-16
Category : Cooking
ISBN : 9781607743903

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Modern Art Desserts by Caitlin Freeman Pdf

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

Author : Tish Boyle,Timothy Moriarty
Publisher : Van Nostrand Reinhold Company
Page : 348 pages
File Size : 40,9 Mb
Release : 1997
Category : Desserts
ISBN : 0442022875

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Grand Finales by Tish Boyle,Timothy Moriarty Pdf

Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs æpaint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat-Eric GirTrd's creation of Humphrey Bogart's hat-that is.

Author : Elaine Gonzalez
Publisher : Chronicle Books
Page : 188 pages
File Size : 40,8 Mb
Release : 1998-09
Category : Cooking
ISBN : 081181811X

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The Art of Chocolate by Elaine Gonzalez Pdf

Demonstrates the art of working with chocolate, including candy making, cake decorating, and strawberry dipping.

Author : Loretta Barra,Joanne Pence
Publisher : Quail Hill Publishing
Page : 124 pages
File Size : 52,9 Mb
Release : 2021-11-02
Category : Cooking
ISBN : 8210379456XXX

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The Art of Dessert by Loretta Barra,Joanne Pence Pdf

Curl up with a cup of coffee or tea and enjoy one of the delectable, mouthwatering desserts from this enchanting collection of not-too-difficult family recipes. Two sisters take you on a journey down memory lane using watercolor paintings of the desserts they’ve enjoyed over the years. Who can resist this banquet of fifty fabulous mostly Italian desserts? They include an easy tiramisu, a simple cannoli, two kinds of biscotti, along with a number of non-Italian but equally delicious tried-and-true recipes such as almond praline meringue cake, linzer torte, and even French macarons. The whimsical watercolors that go along with the recipes were created by award-winning watercolor artist, Loretta Barra. Contributing recipes and text is her sister, Joanne Pence, an award-winning USA Today bestselling author. They hope this unique and easy-to-use cookbook will become a permanent part of any cookbook collection. What readers are saying: “This is not your typical cookbook - the wonderful illustrations add a sense of whimsy and fun - much more enjoyable I think, than the standard photographs of food found in many cookbooks. Best of all, the recipes look delicious!” “What a fun, beautifully designed cookbook! I'm a sucker for dessert cookbooks and this one 'takes the cake.'” “I too am Italian and grew up in San Francisco. My grandmother was an amazing cook but I regret that we didn't write down her recipes. I'm so grateful you pulled your family's delicious recipes together for all of us to enjoy! Also, I loved the illustrations!!! Brava!” “Wow! What a find! Great recipes for fantastic desserts. I can't decide which I like best. Illustrations are both fun and charming. A really good gift solution - which is why I am ordering 2 more copies!”

Author : Tish Boyle,Timothy Moriarty
Publisher : Unknown
Page : 0 pages
File Size : 48,7 Mb
Release : 1998-09
Category : Electronic
ISBN : 0471315621

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Grand Finales by Tish Boyle,Timothy Moriarty Pdf

Author : Alice Oehr
Publisher : National Geographic Books
Page : 0 pages
File Size : 52,5 Mb
Release : 2020-09-15
Category : Cooking
ISBN : 9781760760755

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The Art of Cake by Alice Oehr Pdf

For dessert lovers everywhere, a mouthwatering illustrated history of cakes from around the globe. Discover fifty of the most beloved cakes from around the world in this delectable guide to a classic dessert. Each delicacy comes to life through the charming writing and delightful illustrations of Alice Oehr, who has fun facts and origin stories for everything from Boston cream pie and Baked Alaska to tiramisu and Black Forest cake. With Oehr, cake becomes so much more than its flavor. Ingredients reflect the time and place in which the recipe was developed, baking methods are a testament to long-standing tradition, and decorations embrace the creativity inherent in favorite desserts. Together, these are the touches that make each cake so cherished in its country of origin. For readers who want to roll up their sleeves and head straight to the kitchen, Oehr offers an appendix of easy-to-follow, homespun recipes. Whether you dream of baking a classic, aspire to a grandiose new dessert, or just want to revel in the sheer volume of glorious cakes that the world has to offer, this book is for you.

Author : Edward Lambert
Publisher : Good Press
Page : 47 pages
File Size : 47,7 Mb
Release : 2019-11-21
Category : Cooking
ISBN : EAN:4057664653307

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The Art of Confectionary by Edward Lambert Pdf

In 'The Art of Confectionary', author Edward Lambert shares his expertise on the art of preserving and transforming a myriad of fruits, from luscious oranges to succulent grapes, into delectable treats. Discover the secrets of creating tantalizing biscuits, delicate sugar-works, and mouthwatering candies that will captivate both young and old.

Author : Heather Baird
Publisher : Running Press Adult
Page : 176 pages
File Size : 54,8 Mb
Release : 2015-11-03
Category : Cooking
ISBN : 9780762458110

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Sea Salt Sweet by Heather Baird Pdf

Make Your Desserts Even Sweeter-With Salt! Expert baker and blogger Heather Baird of Sprinklebakes shows novices and experts alike how to source, select and bake-and-sprinkle delicious treats. If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts - from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt - to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable "must-try" treats for the salty-sweet lover.

Author : Alice Medrich
Publisher : Grand Central Pub
Page : 192 pages
File Size : 53,8 Mb
Release : 1994
Category : Cooking
ISBN : 044651666X

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Chocolate and the Art of Low-fat Desserts by Alice Medrich Pdf

For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats. This richly illustrated, full-color guide features more than 80 recipes.

Author : Crystal Bonnet
Publisher : Unknown
Page : 0 pages
File Size : 42,5 Mb
Release : 2022-12-06
Category : Cooking
ISBN : 9781645675082

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The Art of Raw Desserts by Crystal Bonnet Pdf

Followers of the raw diet will never have to miss out on their favorite sweets again with this incredible collection of decadent dessert recipes, which adhere to both raw and vegan restrictions! Crystal Bonnet, owner of the raw foods cooking school Crystal Dawn Culinary, brings you her best tried-and-true recipes for cakes, pastries, pies, brownies and other raw treats that capture all the mouth-watering flavors of their baked counterparts, without any of the processed sugar, added gluten or harmful dairy and animal products. Raw eaters looking to satisfy their sweet tooth and vegans searching for new and enticing recipes will love the natural sweetness, creamy textures and added health benefits of these delectable desserts. Crystal takes the intimidation factor out of raw "baking" by carefully walking readers through core preparation methods, like using a dehydrator, culturing your own plant-based yogurt and activating nuts and seeds for added crunch. With a helpful ingredient substitutions list and recipes for making staples like Oat Milk and Coconut Cream, she also makes it easy to prepare these treats no matter what's available at your local grocery store. You'll love indulging in Chocolate Mousse Cake with Strawberry Jam, Espresso Almond Fudge, Strawberry Cream Mulberry Bras, Cacao Cream Cookies and so much more. Gain total confidence in your raw baking skills, while creating epic, healthier versions of your favorite desserts at home.

Author : Chef Naeem Pathan ,Chef Shilpa Vanire
Publisher : Alborear (OPC) Pvt. Ltd.
Page : 153 pages
File Size : 41,9 Mb
Release : 2024-02-09
Category : Business & Economics
ISBN : 9788194666080

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The Art of Food and Dessert Plating by Chef Naeem Pathan ,Chef Shilpa Vanire Pdf

Chef Naeem Pathan and Chef Shilpa Vanire have written this book with simple techniques on how to plate food and dessert that will change your perspective of looking at the food presentation. This book is a guide to food and dessert plating that will delight and inspire culinary students, housewives as well as entrepreneurs. With our experience in the hotel industry, we were able to write down the distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. The concept of food and dessert plating is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, food and dessert plating are created not so much as to be exhibited as to be eaten. This edition offers detailed, accessible, step-by-step techniques for everything starting from functions of the food plating, creating, sauces, garnishes, anatomy, modern plating, and plated desserts. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. While we were writing this book we enjoyed our experiences deciding on the content, pictures, etc. Hope you will enjoy reading this book as well as try out some mentioned techniques. Happy reading!

Author : Cedric Ramadier
Publisher : Ducasse Books
Page : 0 pages
File Size : 44,6 Mb
Release : 2019-03-19
Category : Cooking
ISBN : 2841239888

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Fruit: The Art of Pastry by Cedric Ramadier Pdf

C dric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. Food & Wine called his work "the apotheosis of confectionary creation." He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet's fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.

Author : Paula Peck
Publisher : Simon & Schuster
Page : 324 pages
File Size : 54,7 Mb
Release : 1961
Category : Baking
ISBN : UCSC:32106014871518

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The Art of Fine Baking by Paula Peck Pdf

Abstract: A cookbook for the beginning baker contains a range of recipes for cakes, breads, pastries, and coffee cakes, as well as hors d'oeuvres and appetizers. The first section is devoted to general information and definitions of baking terms, equipment, and ingredients. Instructions for decorating the finished confections are included, in addition to descriptions of baked goods which may be prepared in advance of need. The author has also developed some shortcut techniques to speed up the preparation stage without sacrificing quality in the finished product. (rbl).