Author: David Chilcott Publisher: Lulu.com ISBN: 1105608182 Category : Cooking Languages : en Pages : 56
Book Description
The One Pot Chef returns with a new collection of devilish desserts and tempting treats based on the recipes from the smash hit web series The One Pot Chef Show (as seen on YouTube) Featuring full color photographs of every recipe, plus easy to follow instructions - Just Desserts will have you in the kitchen whipping up something amazing in no time. Whether you are a hardcore chocoholic, or simply looking for sweet inspiration, Just Desserts covers all bases. Includes a handy measurement and temperature conversion chart - so anyone in the world can use this book!
Author: Stéphane Reynaud Publisher: Abrams ISBN: 1683351975 Category : Cooking Languages : en Pages : 614
Book Description
An illustrated, accessible guide to French comfort food, featuring over 150 recipes you can easily make at home. In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just ten minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine—including a wide selection of vegetarian dishes—this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dish allows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.
Author: Zoë François Publisher: Ten Speed Press ISBN: 1984857371 Category : Cooking Languages : en Pages : 274
Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author: Joy Wilson Publisher: Hachette Books ISBN: 1401304192 Category : Cooking Languages : en Pages : 562
Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author: David Chilcott Publisher: Lulu.com ISBN: 1105889262 Category : Cooking Languages : en Pages : 53
Book Description
""YouTube Next Chef"" David Chilcott aka The One Pot Chef returns with a brand new cookbook, this time tackling the eternal question, ""What's for dinner?"" Featuring recipes based on the internationally acclaimed web series ""The One Pot Chef Show"" (as seen on YouTube) covering light meals, quick snacks, slow cooking recipes and stunning main dishes that can be made with a minimum of fuss using basic ingredients and equipment. Also included is a handy measurement and temperature conversion chart, so anyone in the world can use this cookbook. Whether you are new to cooking, a seasoned amateur or world class chef, this book has something for everyone. You'll never be stuck trying to figure out what to make for dinner again!
Author: Molly Baz Publisher: Clarkson Potter ISBN: 0593138279 Category : Cooking Languages : en Pages : 306
Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Bill Yosses Publisher: W. W. Norton & Company ISBN: 0393079341 Category : Cooking Languages : en Pages : 304
Book Description
The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives. The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.
Author: Malika Ameen Publisher: Shambhala Publications ISBN: 1611802628 Category : Cooking Languages : en Pages : 273
Book Description
A diverse and accessible collection of spice-enhanced recipes that will transform your baking and awaken your senses--from a classically trained pastry chef. Welcome to a world of exotic spices and flavorings from the warm embrace of clove and ginger to the fiery touch of peppercorns and chiles, from the sensual kiss of cardamom and rose to the surprising sensations of sumac and za'atar. With encouraging language, invaluable tips, and a passionate approach to flavor, Malika Ameen seeks to push spices beyond the realm of savory to the world of sweet where they can add everything from a delicate whisper to a surprising punch to cakes and tarts, cookies and bars, ice creams and sorbets, barks and brittles, and more. The 78 recipes are arranged by the feelings and sensations they evoke: Spicy and Warm; Floral and Aromatic; Bright and Fresh; Savory, Earthy and Nutty; and Complex and Mysterious. Create showstoppers such as Roasted Peach and Custard Borek for your next culinary gathering; its velvety saffron cream and subtle cardamom sugar are all wrapped inside light, crunchy layers of phyllo dough. Update classics with a new twist such as Lusty Lemon Squares with a spiced dark chocolate crust dotted with pink peppercorns. Kids and the young at heart will delight in the orange zest, vanilla bean, and cinnamon spiced churros with their accompanying sticky toffee sauce. Beautiful full-page images and an invaluable spice glossary help round out an accessible addition to any dessert library.
Author: Roland Mesnier Publisher: Simon and Schuster ISBN: 1439103593 Category : Cooking Languages : en Pages : 562
Book Description
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.
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Author: David Chilcott
Author: Stéphane Reynaud
Author: Zoë François
Author: Joy Wilson
Author: David Chilcott
Author: Molly Baz
Author: Bill Yosses
Author: Chef AJ.
Author: Malika Ameen
Author: Roland Mesnier