Book Description
This gorgeous book is actually two in one: page after page of recipes for fabulous desserts combined with all the information anyone will need on choosing a dessert wine. Peach Tarte Tatin with an intensely flavored ice wine brings out the fruit's summery spirit in this French favorite. A full-bodied vintage port with berry flavors provides the perfect foil to an amazingly decadent Chocolate Souffl Roulade for a little piece of heaven. A user-friendly chart cross-references wine types against typical dessert flavors for quick and easy matching advice. Add to that mouthwatering photographs of the recipes and anyone can discover a whole new world of sweet wines and the desserts that love them.
Customer Reviews:
Lovely cookbook!.......2006-02-01
This is a notch up from the usual Chronicle Book publication! I say this because I often find that this publisher puts out cookbooks that are all "beautiful pictures" and very little information. It is clear that the authors worked really hard to deliver good information and content and tips - this book isn't just a vehicle for the photographs. There is lots to read and absorb for each recipe, and the recipes themselves look extremely do-able in one's own humble kitchen. I bought a copy after glancing through it in the bookstore because I know this is definitely a book that I can use (and not just leave around looking pretty). I would say, though, that it functions really well on its own as a dessert cookbook - I'm less interested in the wine pairings - which would interest only those who are sticklers for such things!
great ideas.......2005-11-29
A marriage made in heaven: that of wine and desserts. What a wonderful idea!! The bringing together of two of the world's best offerings (wine and dessert) is a decadent inspiration that Ms Cech and Ms Schacht bring to perfect fruition with mouth watering recipes and superb wine suggestions to accompany them. The book is very friendly even for a novice like me in the art of wine appreciation, and it gives easy to follow recipes. I am up to the challenge of indulging my craving for sweets and wine! I plan to send a book to all my friends and family to create a network where all the recipes will be cooked or baked and later shared and combined with the wine suggestions to improve our palates, delight our spirits while giving us the perfect excuse to get together. I have tested a few of the recipes, and the results have not disappointed. I recommend this book greatly and think at the very least it makes a perfect gift.
55 Great Reasons to Buy this Book, but You Only Need One.......2005-10-27
Worth it for the Chocolate Souffle Roulade alone! But there are 54 other recipes too.
The other reviews already have told you all the logical, rational things you need to know. Now for emotion: fabulous recipes and pairing advice that takes the mystery out of what to do with those little bottles of sweet wine that your friends have taken to bringing as hostess gifts. And it's a really gorgous book besides--the photo of the Raspberry Baked Alaska on page 55 looks for all the world like Marilyn Monroe took the bite and left lipstick all over the meringue. My Christmas shopping is done.
Appetizing.......2005-10-22
Two culinary pleasures come together in this book, "The Wine Lover's Dessert Cookbook" by Mary Cech and Jennie Schacht: dessert and wine! Not only are the recipes delicious but the wine education and suggested pairing make wine selection a breeze!
Mary Cech is an award-winning chef and instructor. She has been a pastry chef at a couple of the more prestigious restaurants, and has taught pastry making at the renowned Culinary Institute of America. Her recipes have been featured in numerous publications including Bon Appetit, Chocolatier, Veggie Life and several cookbooks.
Jennie Schacht is a culinary writer who has worked on several cookbooks. She has her own consultation firm, Scahcht and Associates, which aid clients in the food and health care industry.
This beautifully photographed book is loaded with information on selecting wines dependent on the dessert being served. The recipes are delicious and very inspiring. With Mary Cech's expertize at teaching, the recipes are very clear and easy-to-follow.
Some of the delectable recipes found within this book are Buttermilk Panna Cotta with Fresh Peaches, Tropical Fruit Crèpes, Pumpkin Pots de Crème with Candied Pecans and Lemon Cream Mousse.
For the wine-wary, there is an index of complicated wine terms to help you understand wine and how to select wines based on your food.
With the holidays approaching, this would be a wonderful gift to help celebrate!
Average customer rating:
- Excellent variety of recipes
- Not much spice
- Dynamite IS packed into a small package!
|
Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts
S. K. Bollin
Manufacturer: Golden West Publishers (AZ)
ProductGroup: Book
Binding: Plastic Comb
 Herbs, Spices & Condiments
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
Sauces, Salsa & Garnishes
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Spanish
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Herbs, Spices & Condiments
| Cooking by Ingredient
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
Sauces, Salsa & Garnishes
| Cooking by Ingredient
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
General
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
European
| Regional & International
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
All 4-for-3 Deals
| 4-for-3 Books Store
| Stores
| Books
Similar Items:
-
The Great Salsa Book
-
The Best 50 Salsas (Best 50)
-
Chips, Dips, & Salsas
-
The Great Chile Book
-
Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
ASIN: 0914846809 |
Customer Reviews:
Excellent variety of recipes.......2006-08-23
I enjoyed this book so much I had to purchase one for a friend! The book is inexpensive and I've had fun trying the various recipes to see which ones I liked the best. I also like the fact that some menus had canned items and some were for fresh items.
Not much spice.......2005-08-03
The 180 salsa recipes in this book could be reduced to 12 or so good ones. Many are simply repeats of others in the book with only very slight variations and a different name. I'm glad I got the book, because I will use the 12 good recipes, but don't buy it for 180. You'll be disappointed if you do.
Dynamite IS packed into a small package!.......1999-09-06
People have said powerful things come in small packages. Maybe that's why this "hot" book comes as a small thinner book. Salsa Lovers Cookbook comes with less than 130 pages, but is filled with "more than 180 sensational salsa recipes for appetizers, salads, main dishes & desserts!" Almost every page is filled with at least two recipes and I can't think of another salsa recipe that would possibly be missing from this collection.
This book starts out with an Anatomy of the Chile section with history, cooking ideas, tips and suggestions. The recipes go from an All Canned Salsa to an All Purpose Salsa to recipes like: Cherry Red Salsa; Instant Fire Salsa; New England Salsa; Any Meat Salsa, Avocado Salsa for Fish, Black Bean Salsa; Chili Cheese Salsa; Cucumber & Radish Salsa; Dry Salsa for Seasoning Steaks; Fresh Vegetable Salsa; Holiday Salsa; Madera Salsa; Mango Salsa; Pico de Gallo I through V; Salsa Carne; Salsa por Scallops; Salsa with Bourbon; Sweet Spicy Salsa; Yellow Fruit Salsa; Avocado Salsa for Salads; Salsa for Fruit Salad; Salsa for Watercress Salad; Banana Salsa; Champagne Salsa; Chocolate Salsa I through VI; Coffee Salsa; Orange Peach Salsa; Pineapple Dessert Salsa; Raisin & Rum Salsa; and Wine Salsa for Fruit.
Almost every recipe has ingredient readily available and can be made in only a few minutes. This is one of the only cookbooks that I can remember seeign that has each section in alphabetical order for very easy reference. Some of the recipes, in my opinion, have stretched the definition of Salsa, and some are a little-off-the-wall, however this is one of those fun books to add to your shelf.
Customer Reviews:
My all-time favorite dessert cookbook.......2004-03-05
I've developed a reputation for being a good cook, and in particular a good baker. I owe most of it to 2 books - this dessert book and Cocolat by Alice Medrich. Marlene Sorosky's recipes ALWAYS work, and her presentation ideas are always beautiful. Her other cookbooks are also fabulous - particularly if you like to entertain. This is a must-have book which I wish would be reprinted; however I am thrilled to at least find it available used so I can purchase copies for friends.
Throw all your other dessert cookbooks away!.......2002-10-17
This is the best cookbook I own. The first time I made the chocolate red beet cake, I actually stopped baking for over a year. I thought I could never make anything that good ever again! Years later, I am still complimented on that cake and get many requests to bring it to parties. Marlene is a masterful chef. Her instructions feel professional, but not intimidating. The pictures do no justice to the beauty you feel in your mouth. I'm buying a second copy of this book because the first one is so dirty from over-use. My idea is to have one copy to read and the other to use. People, this book is worth the money. Buy it!
by far the best dessert cookbook.......1999-09-09
After trying almost all of the receipes in the Dessert Lovers Cookbook and making many of them countless times (all to rave reviews) my copy which started out a mere 1/2" thick is now approximately 1-1/2" thick due to numerous spills, sticky notes, markers, comments, thank you notes stating that my desserts are to DIE for, etc. I've used other dessert books but always come back to Marlene's. There is no guesswork involved in her recipes ie. how far in advance can the dessert be make, can it be successfully frozen and so on. I am in search of at least one cleaner copy for myself and about five for friends that I have admitted to that it's Marlenes book and not my culinary skills that make all these great desserts.
The BEST desserts all in one book!.......1999-05-10
I bought this book many years ago and enjoyed using it. Many of my friends just had to have it after seeing some of the creations I made. I have recently lost my copy and am dissapointed to see that it is no longer in print...I hope to find an old copy. This is by for the best dessert cook book I have ever seen! Thank you Marlene!
Please Reprint This Book! It's a Definate Must Have!.......1999-03-29
After receiving this book from my sister, there's not been enough time or paper available in my printer to copy the "to die for" recipes (Needless to say the copyright restrictions)... If your publisher reads this message Marlene, have them print up a few copies.
Customer Reviews:
The Nothing Chocolate Cookbook.......2004-07-13
I am not familiar with the "Everything Series", but after this miserable cookbook, I doubt that I ever will.
I disagree with virtually everything in the first two chapters; they cover basics about types of chocolate, tools, and skills. They are incomplete, misleading, or downright wrong. There is no such thing as "molding chocolate" nor "enrobing chocolate". I have dealt commercially with a few chocolate companies in my time, but have never heard of the word "chocolateries". The advice on chocolate co-ops, auctions, chocolate tasting parties, and starting your own chocolate business is laughable. The author also repeats the amateur's misconception that couverture is a higher quality, tastier chocolate; in fact, unless you are using it in molds or for dipping, couverture is unnecessary and probably a waste of money. In fact, it has a lower viscosity, harder texture, and higher price due to the higher cocoa butter content. There is also no advice on how to shop for the different chocolates for novices who are going to the grocery store to buy them. I would also like to know exactly what brand(s) of chocolate the author used during recipe development. The instructions for tempering couverture lack one important step: a test to tell when the chocolate is properly tempered, and additional instructions for what to do when it is not correctly tempered or has cooled down and needs retempering.
The truffle recipes are actually one basic recipe with many dozens of slight variations, changing the type of chocolate or liqueur/flavoring. The instructions for truffles are wrong: ganache should never be cooled in the refrigerator in an airtight container. Truffles that are going to be enrobed or dipped should never be refrigerated at any time for any reason; best advice is to dip them as soon as they are shaped. The author uses ingredients such as "butterscotch liqueur"; a professional knows what this is, but a specific brand name would be a great help to a novice trying to find it at the neighborhood liquor store. The fudge recipes are based on something that used to be known as "Serviceman's Fudge", more renown for its ability to survive overseas shipment than for its flavor. The reader gets the impression that the author was trying too hard to come up with a wide panoply of chocolate recipes; fewer, but higher quality recipes would have been preferable.
The author also commits the ultimate cookbook sin: not specifying how the flour is measured, nor listing a weight for the flour but only a cup measurement. However, on page 40 (in the equipment section), the author states that the flour should be sifted before measurement: 1) this method will cause baking recipes to fail in most cookbooks (most use either the scoop-and-sweep or spoon-and-sweep; I know of no baking book, professional or consumer, that specifies sifting before measurement), and 2) the correct method, used in all professional kitchens I have ever worked in, is to measure by weight. In this case, we do not know if the author sifts directly into a measuring cup, or sifts onto a piece of paper and then pours it into a measuring cup (the difference can easily be 10%), because equivalent weight measures are not given.
I am also tired of authors who change the original recipe, yet insist on retaining the title "Nestle Toll House Cookies". It also suffers from side-bar-mania: many pages have tips and hints about baking, but these are randomly scattered throughout the text and not indexed, so that you will never find them, even if you look for them. Many recipes do not have a clear-cut indication as to when baked things are done. Some recipes are more difficult or take several hours; some sort of warning about this would be helpful. Some, such as croissant or brioche, are missing instructions at crucial steps.
The cakes, cookies, libations, and morning treats were OK, but the frosting, bars, and muffins were hideous. The pie section is forgettable and fraught with untested recipes. The author should have used the modified creaming method more often in the cake/torte recipes. The custards and plated desserts were ordinary. Neophytes will probably not be able to successfully do many of the projects in the decorations chapter.
The index is one of the worst I have ever seen in any book. Not only is it very short and incomplete, any entry with a French accent mark (ague, grave, circumflex) appears as a random symbol, meaning that the book editor was asleep at the switch.
There are simply too many problems with this baking book for me to recommend it. In general, I was appalled by the low quality of the information and recipes. On the other hand, I found the recipes to be akin to the ones you will find in Pillsbury, Betty Crocker, etc.: easy to do, but mostly uninteresting. I also found some of the truffle flavor combinations to be pretty good. It has been said that there is no such thing as a totally worthless chocolate cookbook; in this case, I will make an exception. I suggest that you leave this book in the discount bin at the bookstore where you found it.
Book Description
After being diagnosed with major health concerns, Yvonne Sanders-Butler made several lifestyle changes, including following an exercise regimen, eating well-balanced meals-and using natural ingredients in her family's traditional dessert recipes.
Now, Dessert Lovers' Choice features a collection of her healthy dessert recipes that anyone can enjoy.
Average customer rating:
|
The Food Lover's Guide to Chocolate and Vanilla
Sharon Tyler Herbst
Manufacturer: William Morrow & Co
ProductGroup: Book
Binding: Hardcover
Chocolate
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0688137709 |
Amazon.com
Do you crave chocolate? Swoon at the scent of vanilla? Whether you love one or both, Sharon Tyler Herbst's succinctly informative study of the pair will delight you. The history of each along with descriptions of how vanilla beans and cocoa are cultivated and processed into sublime edibles are intriguing. Herbst briefs you on all the forms chocolate and vanilla take, then moves on to recipes for dishes made with each and with both. These 40 recipes are seductive, sumptuous and mostly simple. Nearly all are over the top for sheer hedonism, including Chocolate Whipped Cream, Vanilla Curd (like lemon curd but oh, my!) and Black Magic Mousse. Herbst includes generous amounts of useful cooking information such as how to beat egg whites or to select and handle fresh berries.
Book Description
As classic as the heavenly sweets that inspired the title, THE BROWNIE EXPERIENCE is a book that will never go out of style. Now, back by popular demand, is the original edition of Lisa Tanner's charming ode to that most versatile of gooey indulgences. Featuring more than 100 chewy, chocolatey (and sometimes not-so-chocolatey) recipes, this truly tasty baking guide will satisfy even the most finicky brownie connoisseur. Bittersweet favorites such as Chunky Black Walnut, Deep Dark Espresso, Sour Cream Chocolate Chip, and Ultimate Fudge are interspersed with "lighter" fare such as Pistachio Milk Chocolate Swirl, Chocolate Kahlua Mousse, and Caramel Coconut Pecan Crunch. And who can forget Turkish Apricot Cream, Pumpkin Praline, and Grasshopper Crëme Divinity?—brownies for dessert lovers with, shall we say, unconventional palates. Whatever your preference, THE BROWNIE EXPERIENCE is—once again—the answer to every brownie lover's prayer.
Customer Reviews:
Aptly Titled: Experience!.......2004-04-24
This is truly a brownie experience! More than 100 recipes involving some 62 different ingredients and combo variants thereof. This is brownie heaven!
Brownie the author aptly defines as "a sqare or rectangle of rich, usually chocolate cake often containing nuts or other crunchy morsels; can be chewy, cakelike, or fluffy; thin or thick; frosted or plain' baked or unbaked."
And there you have it, so much to try and then taste.
There is neat section of Health Conscious Brownies, which are the few I've tried so far: Papaya Paradise Browines, Pina Colada Brownies, Luscious Avocado Nut Brownies, and on and on it goes.
There is elegant, and wheel, and non-chocolate, and a brownie orgy extravagance, and "oh, my" is this stuff great!
The author on top of all this brownie creativity does all the illustrations and unique calligraphy.
A treat from front to back, and then some. Try this with cold glass of milk. Now this is living.
A Real Treasure.......2003-12-15
I have owned this brownie cookbook since 1985. I have made all the recipes, and find myself returning to it again and again. The illustrations and lettering are beautiful, and each recipe is very reliable. This would make a nice gift for anyone, and an even better one for yourself!
Book Description
A mouthwatering book on all things chocolaty!
From creamy chocolate almond mousse, to rich chocolate fudge ice cream, from white chocolate fondue to delicate marbled crisp cake. It includes an array of sauces and drinks with practical tips on how to temper chocolate and keep it at its best during the different methods of preparation.
Average customer rating:
- Will be an instant favorite
- A Butterscotch lover's dream
- Butterscotch Revival
- Butterscotch lover's heavan!
- Butterscotch lover's heavan!
|
Butterscotch Lover's Cookbook: & Mail-Order Treats Source Guide
Diana Dalsass
Manufacturer: Buttercup Press
ProductGroup: Book
Binding: Paperback
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0970967772 |
Book Description
"The Butterscotch Lover's Cookbook" by Diana Dalsass is the only book available that offers exclusively butterscotch recipes -- more than 60 of them, in fact, for butterscotch pies, cakes, puddings, candies and other super munchies.
Examples include: Butterscotch Crumb Pie, Butterscotch Peach Cobbler, Butter Brittle Bread Pudding, Oatmeal Scotchies and Butterscotch Layer Cake.
The book also includes a mail-order source guide with information about where to purchase a variety of exotic butterscotch goodies -- from butterscotch-dipped pretzel rods to butterscotch truffles.
Color photos throughout.
Customer Reviews:
Will be an instant favorite.......2002-04-12
A "must" for anyone who enjoys the taste of butterscotch in their candy, cookies, ice cream, or puddings, Diana Dalsass' Butterscotch Lover's Cookbook will be an instant favorite! Showcasing more than sixty easy-to-make recipes ranging from Butterscotch-Pecan Tassies; Butter Brittle Bread Pudding; Butterscotch S'Mores; and Butterscotch-Graham Cake; to Easy Butterscotch Fudge; Butterscotch Truffles; Butterscotch Shortbread; and Butterscotch Chip Cookies, the Butterscotch Lover's Cookbook with its mouth-watering, full color photography of what to expect will prove an indispensable addition to any dedicated butterscotch connoisseur's culinary reference shelf.
A Butterscotch lover's dream.......2002-02-28
Clearly written, well thought-through recipes. Easy to follow, with enticing pictures making it an appealing book even to some one who does not cook, but would like to enter into a world in which all their favorite desserts could be transformed into butterscotch!
Butterscotch Revival.......2001-08-30
My memories of butterscotch bring me back to my youth -- hard sucking candies from my grandpa and a butterscotch sunday in a plastic baseball cap from Baskin Robbins... Now, with this WONDERFUL book, I can update my memories! Who knew that butterscotch could be enjoyed in so many ways? The pecan pie and apple crisp will be the first two recipes I'll try-out. This book is a marvelous addition to my desert cookbook library and a BIG THANKS goes to Ms. Dalsass for her creativity and simple-to-follow directions!
Butterscotch lover's heavan!.......2001-08-29
Finally! A book that will put butterscotch lovers in heavan and make a butterscotch fan out of everyone else. I adore butterscotch and always find myself tinkering with desert recipes to add this wonderful flavor. This book gives you really fabulous, easy-to-follow recipies. They use butterscotch in creative ways in your favorite non-butterscotch deserts and also in original creations. Bannana, pear and cream cheese with butterscotch! I could dream about Dalsass' recipes all night! (And the source guide is great too.)
Butterscotch lover's heavan!.......2001-08-29
Finally! A book that will put butterscotch lovers in heavan and make a butterscotch fan out of everyone else. I adore butterscotch and always find myself tinkering with desert recipes to add this wonderful flavor. This book gives you really fabulous, easy-to-follow recipies. They use butterscotch in creative ways in your favorite non-butterscotch deserts and also in original creations. Bannana, pear and cream cheese with butterscotch! I could dream about Dalsass' recipes all night! (And the source guide is great too.)
Book Description
Find foolproof tips and techniques for working with chocolate
"Dessert-lovers rejoice! Another great chocolate book from the authority."
—Lora Brody, author of Basic Baking
Looking for tempting but easy ways to indulge your passion for chocolate? In this book, you'll find everything you need to make delectable chocolate desserts that will wow everyone - including yourself! Fun recipes for goodies like cookies, cakes, brownies, ice cream, sauces, candies, and even a chocolate soufflé give you dozens of ways to reach chocolate nirvana.
Customer Reviews:
Simply The Best!.......2004-06-16
This is a great book for anyone who loves chocolate. The author clearly explains how to choose and use chocolate to make great desserts. There are recipes from simple to sublime with something for everyone. If you love chocolate (and who doesn't???) this is a MUST have. Highly recommended!
Books:
- Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegetarian Planet
- Vinegar: Over 400 Various, Versatile, and Very Good Uses You've Probably Never Thought Of
- What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
- What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
- Williams-Sonoma Mastering: Cakes, Frostings & Fillings (Williams Sonoma Mastering)
- Wine Food & Friends
- Writer's Market 2007 (Writer's Market)
- A New Way to Cook
Books Index
Books Home
Recommended Books
- Designed to Sell: Make any home the hottest property on the block with expert advice from the popula
- The Knee Of Listening: The Divine Ordeal of the Avataric Incarnation of Conscious Light
- Laboratorium
- Patrick O'Brian's Navy: The Illustrated Companion to Jack Aubrey's World
- Sleeping with Strangers
- The Three Musketeers
- The Complete Guide to Antarctic Wildlife: Birds and Marine Mammals of the Antarctic Continent and th
- Married to the Job: Why We Live to Work and What We Can Do About It
- Managing Without Management : A Post-Management Manifesto for Business Simplicity
- How To Assess And Monitor Ecological Quality In Freshwaters: Tema Nord 2003:547
The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of WIne
The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine
Desserts and Wines: Exquisite Combinations to Delight the Palate
The Wine Lover Cooks With Wine: Great Recipes for the Essential Ingredient
Wild Sweets: Exotic Dessert and Wine Pairings (Wild Sweets)
