Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.
Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.
Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
What to Bake and How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the bakers craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include:Small bakes (such as muffins, cupcakes and doughnuts)Cookies (such as shortbread, coconut macaroons and gingerbread)Everyday cakes (such as pound cake, banana nut bread and apple berry cake)Special occasion cakes (such as chocolate fudge cake, red velvet cake and vanilla celebration cake)With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake and How to Bake It is the perfect follow-up to the already successful What to Cook and How to Cook It series.
From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you’ll want to cook over and over again.
If tuna casserole is the most exciting meal you?ve made lately, let this friendly guide come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes ? from soups and sauces to zesty vegetarian delights and seafood masterpieces ? that are guaranteed to impress your family and friends.
This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The mission of this work is to introduce and to direct with a very practical yet professional approach all those who would like to open a frozen dessert business or the frozen dessert professionals who are looking for good ideas to offer their customers. The recipes are completed by useful garnish tips that refer to the comprehensive garnish recipe chapter. Through a very easy-to-read recipe layout, with dosage expressed both in metric and in US Standard System, the operator is taken from the ingredient list to the mixing directions all the way to the manufacturing tips so to make sure he gets all the necessary information to create the most outstanding and authentic frozen dessert concoctions. All recipes have been individually tested to guarantee the result and are formulated according to the most user's friendly technical methods.
Indulge in a culinary adventure like no other with “A Gourmet Guide to Air Fryer Delights.” Within the pages of this tantalising cookbook, you’ll uncover a treasure trove of 100 mouthwatering recipes that will revolutionise your air fryer cooking experience. From crispy appetisers to delectable main courses and sinfully sweet desserts, each recipe is crafted to perfection, promising to tantalise your taste buds and elevate your home cooking to gourmet heights. Embark on a flavourful journey as you explore the endless possibilities of air fryer cuisine. Get ready to savour every bite and become the master of your kitchen with this essential guide to delicious and healthy meals.
From the New York Times bestselling author of My Paris Kitchen and L'Appart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections. Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France. From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city. When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. Once you stop laughing, the more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have you running to the kitchen for your own taste of Parisian living.
