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The Art of the Dessert

The Art of the Dessert
Author: Ann Amernick
Publisher: John Wiley & Sons
Total Pages: 387
Release: 2007-04-16
Genre: Cooking
ISBN: 0471443816
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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.

The Art of the Dessert

The Art of the Dessert
Author: Sandy Lesberg
Publisher:
Total Pages: 200
Release: 1977
Genre: Cake
ISBN: 9780672523274
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The Art of Dessert

The Art of Dessert
Author: Loretta Barra
Publisher: Quail Hill Publishing
Total Pages: 124
Release: 2021-11-02
Genre: Cooking
ISBN:
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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!”

Modern Art Desserts

Modern Art Desserts
Author: Caitlin Freeman
Publisher: Ten Speed Press
Total Pages: 226
Release: 2013-04-16
Genre: Cooking
ISBN: 1607743914
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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.

The Art of Chocolate

The Art of Chocolate
Author: Elaine Gonzalez
Publisher: Chronicle Books
Total Pages: 188
Release: 1998-09
Genre: Cooking
ISBN: 9780811818117
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Demonstrates the art of working with chocolate, including candy making, cake decorating, and strawberry dipping.

Grand Finales

Grand Finales
Author: Tish Boyle
Publisher: Van Nostrand Reinhold Company
Total Pages: 348
Release: 1997
Genre: Desserts
ISBN: 9780442022877
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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.

The Art of Cake

The Art of Cake
Author: Alice Oehr
Publisher: National Geographic Books
Total Pages: 0
Release: 2020-09-15
Genre: Cooking
ISBN: 1760760757
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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.

Grand Finales

Grand Finales
Author: Tish Boyle
Publisher:
Total Pages: 0
Release: 1998-09
Genre:
ISBN: 9780471315629
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Whispers of Cocoa

Whispers of Cocoa
Author: Nelly G Mills
Publisher: Independently Published
Total Pages: 0
Release: 2024-04-14
Genre: Cooking
ISBN:
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Close your eyes, inhale deeply. Do you hear it? The soft murmur, and the seductive rustle-the whispers of cocoa beckoning you on a journey beyond the ordinary. In this captivating exploration of chocolate desserts, "Whispers of Cocoa" unveils the artistry and creativity that transform a simple ingredient into an unforgettable experience. Forget the predictable brownie. This book is your passport to a world of unexpected delights. Imagine interactive dessert experiences like chocolate smash cakes, where anticipation builds with every hammer blow, or deconstructed masterpieces that allow you to personalize your indulgence. Embrace the global fusion fiesta. Infuse your creations with the exotic warmth of spices, the subtle sweetness of matcha, or the zesty tang of citrus. "Whispers of Cocoa" guides you in incorporating ingredients from around the world into your chocolate masterpieces, creating flavor profiles that tantalize and surprise. Master the art. From the silky smoothness of perfectly tempered chocolate to the light and airy texture of a decadent mousse, this book equips you with the essential techniques to elevate your desserts. Easy-to-follow instructions and expert tips empower you to recreate restaurant-quality treats in your own kitchen, leaving your guests in awe. Indulge without guilt. "Whispers of Cocoa" understand your desire for deliciousness without compromising your well-being. Explore a world of healthier alternatives, discover how to use natural sweeteners, and create guilt-free treats that satisfy your cravings without sacrificing taste or indulgence. Peer into the future. We delve beyond the present, exploring the exciting world of sustainable sourcing, where ethical practices ensure a brighter future for cocoa farmers and the environment. Discover innovative flavor combinations that push boundaries and challenge your perception of chocolate. Learn about the technological advancements shaping the future of this beloved treat.

Fruit: The Art of Pastry

Fruit: The Art of Pastry
Author: Cedric Ramadier
Publisher: Ducasse Books
Total Pages: 0
Release: 2019-03-19
Genre: Cooking
ISBN: 9782841239887
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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.