Baking & Desserts I to M
Desserts that have Killed Better Men than Me
Despite the annoying grammatical error in the title, this is a charming
little book from the author of the equally seductive The Cornbread
Book ($22.95).Though basically of the comfort food school
of dessert recipes Jackson’s evocative intros and personal touches
-- Earl Grey added to applesauce—lifts these dishes above the
familiar. Hardcover, 147 pp, $22.95.
The Sugar Cube
Food trucks are certainly no longer devoted solely to poutine and hamburgers. In her charming book, Kir Jensen brings us into her fourteen by eight foot food truck. From this tiny space, she serves Toasted Coconut Panna Cotta, Rhubarb Meringue Pie and Chocolate Panini to sweet-toothed patrons. Colour Photos. Hardcover, 143 pp. $27.95.
A mouth-watering selection of traditional and modern baked treats. Fruity musli bread, pumpkin, cheese and sage muffins, and irresistible redcurrant mazarin tart or upside-down blueberry and elderflower cake - perfect for summer entertaining! Hardcover, 223 pp. $39.99.
Puddings, Tarts, Crumbles, and Fools
Margaret M. Johnson
Blackberry-almond crumble cake and Delphi plum tart with hazelnut praline and
cabernet syrup are the most appealing of a very mouthwatering collection of Irish
desserts from an author who divides her time between Ireland and New York. Colour
photos. Paper, 167 pp, $34.95.
The Meatloaf Bakery Cookbook
Make every meal memorable with The Mealoaf Bakery's tasty creations! With bakery-inspired savory treats like Chili Chili Bang Bang, topped with a layer of Cheesy Cornbread, Loafer Pops, and the mouthwatering dish that started it all - The Mother Loaf, these delightful dishes will be everyone's favourite in no time! Hardcover, $20.99.
Desserts: Mollie Katzen's Recipes
Mollie Katzen of Moosewood fame returns with the quaint coil bound, easel backed book on desserts. Fun is the operative word for this book. When the very first recipe is Moosewood Fudge Brownies need we say more! Coil-bound, 120 pp. $19.95.
175 Fruit Desserts
Edited by Ann Kay
From the simplicity of pineapple flambé, to the intensity of minted raspberry bavarois, fruit-based dessert make a refreshing and colourful—and sometimes low-cal—finale to any meal. Along with the recipes there are techniques for preparing and plating. Colour photos. Softcover, 96 pp. $18.99.
Thomas Keller, author of 4 other cookbooks, 6 restaurants and the only American-born chef to receive multiple three-star ratings by the Michelin Guide, has been a recipient of numerous awards and honors for his contribution to the culinary arts and for his cookbooks. Bouchon Bakery is an astonishing collection of dazzling photographs and perfectly written recipes that you can make at home. Every recipe teaches, expanding one's knowledge, enriching one's experience, and refining one's technique ranging from the very simple, to complex... with the brilliant guidance of three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald. Hardcover, $58.95.
Everyday Raw Desserts
Simply because raw foodists can't apply heat does not mean that they cannot enjoy something sweet! For the raw foodist, Everyday Raw Desserts is indispensible. It starts with the basics of raw dessert cookery and builds off of them, creating desserts that are delicious for even those who think that they prefer heat applied to their end of meal treat. Softcover, 142 pp. $22.99.
Sweet and savory baking classics--dried tomato and thyme fougasse, parkin, cherry cake are presented in the usual seductive contemporary package from Murdoch books. There is some discussion of techniques, equipment, and ingredients, but the focus is really on recipes. Hardcover, $39.99.
Grace's Sweet Life
Grace Massa Langlois
Full of new classics and old family recipes, Grace's Sweet Life is full of decadent Italian desserts, beautiful enough to serve at a banquet and easy enough to make any day of the week. Try the delightful Celletti cookies or the Raspberry and White Chocolate Millefoglie. Softcover, 200 pp. $20.95.
Tart It Up
Eric Lanlard is an award winning Master Patissier, and has earned himself an international reputation for superlative baked creations for an impressive A-list clientele. His recipes include classics with a twist using deliciously imaginative flavor combinations. Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry, and there is a wealth of helpful baking hints to gaurantee your success every time. Hardcover, 176 pp. $21.99.
Ripe For Dessert
Who needs dinner when you can feast on these luscious fruit recipes?
San Francisco-based pastry chef Lebovitz has created a classic with
over 100 satisfying desserts. Hardcover, 239pp, $53.95.
Sarabeth's Bakery From My Hands to Yours
Sarabeth Levine is famous not only for exemplary baked goods but also for scrumptious spreadable fruits aka jams. Fans of Sarabeth's Bakery will be thrilled to know that this collection captures both sides of her talent. The baking recipes range from simple muffins and buttermilk buscuits to pies, cookies, cakes and breads. Beyond the baked goods are classic puddings and ice creams. The preserving selection includes blueberry, blackberry, and strawberry/peach but omits her spectacular Apricadabra preserves. Even if you never bake, this book is worth buying just to savor the book's lovely production. Hardcover, 305 pp. $47.00.
Matt Lewis & Renato Poliafito
Matt Lewis and Renato Poliafito's beloved bakery and sweets - sold in stores across the country - have garnered major critical acclaim. This book includes the best of the best: seventy-five new recipes built around Lewis and Poliafito's ten favourite ingredients. Peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate and banana. Hardcover, 223 pp. $37.50.
Matt Lewis & Renato Poliafito
Baked Explorations takes readers on a voyage through the history of American sweets and desserts. Using their signature style of re-interpretation, Lewis and Poliafito touch upon classic childhood confections and spin them into something new and exciting while still paying homage to memories of yore. Hardcover, 207 pp. $37.75.
Luscious Berry Desserts
A berry lovers dream book. Crammed full of colorful delectable ideas for
luscious berries to cook all year round using fresh fruits or frozen.
Great tips of selecting, storing fresh berries too. Hardcover, 167
Emily Luchetti & Lisa Weiss
While we are big fans of Luchetti (Stars Desserts) we were somewhat disappointed in this rather basic book. That said if you are new to baking this will help dispel any phobias of doughs, batters and the like. You will be an experienced baker in no time. Hardcover, 288 pp. $32.99.
Classic Stars Desserts
Anyone who missed Stars Desserts and Four-Star Desserts the first time around should run to pick up a copy of this compilation of Luchetti’s 150 favorite recipes. Then, indulge in a pan of the best lemon squares ever. By contemporary pastry chef standards, Luchetti’s desserts now seem quite restrained but her taste combinations always make sense. We are so happy to have these recipes available again that we hesitate to complain that they have not used all the photos of which we were so fond or that the paper is not the best quality. But does it really matter when the recipes are so fine? Hardcover, 312 pp. $38.95.
The acclaimed pastry chef of Farallon has written a glorious volume
on desserts; our mouths are watering at the luscious full-colour photos
accompanying the well-written recipes. Hardcover, 191pp, $52.50.
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