Quivering Desserts Other Puddings
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| Author | : Marie Holm |
| Publisher | : Grub Street Cookery |
| Total Pages | : 161 |
| Release | : 2016-11-04 |
| Genre | : Cooking |
| ISBN | : 1911667602 |
Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward - a quivering cream artwork that makes children quiver and adults sigh.
| Author | : Richard Sax |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 696 |
| Release | : 1999-03 |
| Genre | : Cooking |
| ISBN | : 9780618003914 |
A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.
| Author | : Lori Longbotham |
| Publisher | : Chronicle Books |
| Total Pages | : 189 |
| Release | : 2012-12-21 |
| Genre | : Cooking |
| ISBN | : 1452123950 |
Dozens of dessert recipes filled with melt-in-your-mouth goodness and tantalizing texture combinations! These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of Luscious Chocolate Desserts and others in the popular cookbook series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture—but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Crème are just a few of the inventive goodies that are sure to delight friends, family, and guests.
| Author | : |
| Publisher | : |
| Total Pages | : 1012 |
| Release | : 1870 |
| Genre | : |
| ISBN | : |
| Author | : Dorie Greenspan |
| Publisher | : Mariner Books |
| Total Pages | : 403 |
| Release | : 2021 |
| Genre | : Cooking |
| ISBN | : 035822358X |
From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes Say "Dorie Greenspan" and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy--beginners can ace every technique in this book--and accessible, made with everyday ingredients. Are there surprises? Of course! You'll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It's a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff - Cakes - Cookies - Pies, Tarts, Cobblers and Crisps - Two Perfect Little Pastries - Salty Side Up. The recipes are unexpected. And there are "Sweethearts" throughout, mini collections of Dorie's all-time favorites. Don't miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie's recipes, they lend themselves to being remade, refashioned, and riffed on.
| Author | : Mary Randolph |
| Publisher | : Tredition Classics |
| Total Pages | : 230 |
| Release | : 2012 |
| Genre | : |
| ISBN | : 9783849181550 |
This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.
| Author | : |
| Publisher | : |
| Total Pages | : 992 |
| Release | : 1928 |
| Genre | : Home economics |
| ISBN | : |
| Author | : Laurie Colwin |
| Publisher | : Harper Collins |
| Total Pages | : 244 |
| Release | : 2000-05-03 |
| Genre | : Cooking |
| ISBN | : 0060955317 |
More Home Cooking, like its predecessor, Home Cooking, is an expression of Laurie Colwin's lifelong passion for cuisine. In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.
| Author | : |
| Publisher | : |
| Total Pages | : 2436 |
| Release | : 1920 |
| Genre | : Women's periodicals |
| ISBN | : |
| Author | : Katrina Meynink |
| Publisher | : Allen & Unwin |
| Total Pages | : 323 |
| Release | : 2014-09-01 |
| Genre | : Cooking |
| ISBN | : 1743438664 |
The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.
