Desserts Books - Page 4

A Passion for Baking

Marcy Goldman

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Customer Reviews:
Total reviews: 39 Average rating: 4.5 of 5

Editorial Review:

The smells, the tactile involvement, the delicious results--there's nothing quite like fresh-baked bread, and no other cookbook elevates the art of baking bread and sweets to such grand style as Marcy Goldman's A Passion for Baking.

Goldman's enthusiasm and individuality come through loud and clear as readers explore her friendly, modern interpretations of traditional baking techniques. She shares baking secrets and funky tricks of the trade, so that in no time at all, you'll be producing cheesy loaves, mammoth muffins, jumbo cookies, and more with your own signature touch. Goldman's extensive baking experience and fun, friendly writing style make this book as much a pleasure to read as it is to use. Rise to the occasion, reignite your own passion, and experience baking at a whole new level.

Features

Welcomes a new era in home baking with more than 200 over-the-top and truly original recipes

An elegant, wholesome, and profoundly unique approach to age-old bread-making traditions

Over 160 bold beautiful photos show you step-by-step how to handle the dough, shape the loaf, brush with butter, and bake with love

Photos of the final masterpieces look so temptingly real you can almost smell the aroma right off the page

Easily available pure-quality ingredients are balanced with refined baking methods and engaging text to ensure the home baker's success

The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats

Melissa Murphy

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

A baking book from “one of the best pastry shops in all of New York” (Food and Wine)

Everyone has a favorite sweet treat. Whether it’s a delicious brownie or the perfect mouthwatering chocolate chip cookie, simple, homespun treats are some of our most beloved. Melissa Murphy has a love of desserts that started when she was born on Thanksgiving Day—her mother refused to go to the hospital until the two pies she’d baked had been served. Now, Melissa brings that passion to the loyal devotees of her popular, award-winning Sweet Melissa Pâtisserie shops.

What makes Melissa’s desserts and pastries special is that they are treats we all know and love with a fresh spin that make them more delicious than ever before. In The Sweet Melissa Baking Book, Melissa shares her simple, triedand-true techniques and her French-influenced, American- style baking approach. There are desserts for everyday, such as Double Dark Chocolate Cherry Cookies, and for more special occasions.

Warm and spirited, The Sweet Melissa Baking Book also contains charming anecdotes from Melissa’s life of baking. With more than one hundred recipes, the simple treats in this book will make each day and every special occasion sweeter.

Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

Alan Rosen, Beth Allen

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Worst Cookbook I've Ever Bought 1 out of 5 stars.
2 of 4 people found this review helpful.

I was very excited when I bought this cookbook because I love cheesecake. I've made five cheesecakes, following the instructions exactly and they were all terrible. Four of them we threw away,and one we managed to finish but it really wasn't that good. The Peanut Butter one was the worst.

I have other cookbooks, like the Joy of Cheesecake and Bon Apetite and every cheesecake has always turned out perfect. I have at least 70 cookbooks and I'm always in the kitchen cooking something. I don't consider myself the greatest cook in the world, but I can follow a recipe and I really enjoy what I make. But the recipe's from this book are the exception.

My opinon is that they modified the recipes from what is used in the restaurant and never tried to make them. My sister wanted to buy the book, I'm just going to give her mine. It's either that or it will go in the garbage or to a thrift store.

I wouldn't recommend this book.

Editorial Review:

Baking quite possibly the best cheesecakes in the universe, Junior's Restaurant is a legend in its own right. Located in downtown Brooklyn, Times Square and Grand Central Station in New York, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. And now, finally, they are willing to offer up the recipes that have had Brooklynites double-parking on Flatbush Avenue for generations. Included are 50 recipes for Junior's New York-style cheesecakes (all cream cheese, no sour cream, thank you, on a sponge cake crust), from the cheesecake that started it all (Junior's Original New York Cheesecake), to flavor twists like Banana Fudge, Rocky Road, and Pumpkin Mousse, to little cheesecakes meant just for one (called Little Fellas), to Junior's newest creation, Skyscraper Cheesecakes (think alternating layers of cheesecake and layer cake) in flavors like Boston Cream Pie, Lemon Coconut, and Carrot Cake. It's a cheesecake lover's delight!

Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).

Susan G. Purdy

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Customer Reviews:
Total reviews: 33 Average rating: 4.5 of 5

Editorial Review:

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.

Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.

In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.

Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg

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Customer Reviews:
Total reviews: 41 Average rating: 4.5 of 5

Editorial Review:

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.

Tartine

Elisabeth Prueitt, Chad Robertson

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Customer Reviews:
Total reviews: 22 Average rating: 4.5 of 5

Editorial Review:

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.

The Williams-Sonoma Collection: Muffins (Williams-Sonoma Collection (New York, N.Y.).)

Beth Hensperger

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Customer Reviews:
Total reviews: 17 Average rating: 5.0 of 5

Editorial Review:

Blueberry muffins crowned with a cinnamon and sugar topping, savory cornmeal muffins spiced with jalape ño, tender lemon and poppy seed muffins served with lemon curd -- these are recipes that any home cook would be proud to make and bring fresh from the oven to the table.

Williams-Sonoma Collection Muffins includes 40 kitchen-tested recipes for these and other muffins as well as coffee cakes and quick breads. Not only can the recipes be prepared in just an hour or two -- they are also wonderfully versatile. Banana-walnut muffins and slices of pumpkin bread are delightful ways to bake with fresh fruits and vegetables. You can serve muffins flavored with Cheddar cheese or pesto as a savory accompaniment to soups and salads. Coffee cakes enriched with raspberries, apples, or chocolate make elegant centerpieces for breakfast, brunch, or afternoon tea.

Each recipe in these pages is shown alongside a beautiful full-color photograph that helps you decide which recipe you want to bake. Additional photographs illustrate side notes with invaluable information about essential ingredients and techniques. You will also find an entire chapter devoted to simple baking basics. This cookbook provides everything you need to create delicious muffins perfect for any meal or occasion.

Making Artisan Chocolates

Andrew Garrison Shotts

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

My quip is with the editorial review... 4 out of 5 stars.
2 of 3 people found this review helpful.

"Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea."

Humbug, pure and simple.

Chiles are basically THE traditional compliment to chocolate, back to ancient Americans. AND, chocolatiers have knonw this since they began.

Maple has been a common North American accompanyment to chocolate throught history: from maple creme centers (ala Joy of Cooking) to maple syrup on chocolate chip pancakes.

Chai tea? Come on: Maybe a new thing to American audiences, but hardly to England or the the Near East. Teas and other herbs, flowers and spices are traditional flavorings for confections, all the way back to Turkish Delight! Rose water anyone?

Yes, it may be a good book with specific chocolate making instructions, and it may have some wonderful gourmet recipes, but nothing is truly revolutionary.

Editorial Review:

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery

Elisa Strauss, Christie Matheson

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Customer Reviews:
Total reviews: 55 Average rating: 4.0 of 5

Editorial Review:

When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him--a Manolo stiletto perched alluringly next to a tissue-filled shoebox--it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves.


This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, threetiered
embroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams, THE CONFETTI CAKES COOKBOOK is a must-have for the outrageously chic baker in all of us.

The Best 50 Brownies and Blondies (Best 50)

Mara Reid Rogers

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Every kind of brownie you can think of and more! 5 out of 5 stars.
8 of 8 people found this review helpful.

This book is jam-packed with helpful brownie-making tips as well as 50 variations of brownies and blondies! Being a lover of anything chocolate, I set out to try the recipe entitled "Sensationally Chewy Brownies" (pg.34), wondering if I'd really get chewy ones. I was happily surprised! The recipe was very easy to follow, quick to make, and incredibly addictive! I give this 'short but sweet' cookbook a two thumbs up and recommend it to everyone! Hint: This would make a great gift to a fellow chocoholic!

Editorial Review:

Bar cookies of every variety have long been American favorites. In this valuable addition to your cookbook shelf, an experienced author presents fudgy brownies, chewy brownies, cake-like brownies and a fabulous array of additional bar cookies together with variations galore and topping ideas for all occasions.