Category: Food & Drink|
The author of the book: Carla Bardi
Format files: PDF, EPUB, TXT, DOCX
The size of the: 318 KB
Edition: Barron's Educational Series Inc.,U.S.
Date of issue: 1 October 2010
Description of the book "The Golden Book of Desserts":Sinfully delicious custards, mousses, trifles, meringues, cakes, pies, tarts, fritters, and many other desserts are the subjects of this recipe-filled volume. More than 250 recipes--each with a taste-tempting color photo--will inspire home chefs to treat family and guests with truly extraordinary desserts. The kitchen-proven recipes are categorized as follows: Custards and Creams: chilled lemon souffl, chocolate and hazelnut pots de cr me, layered coconut and mango mousse, and many more Trifles and Charlottes: raspberry and peach trifle, strawberry charlotte, apricot and ginger parfait, almond crunch with raspberry compote, and many more Frozen Desserts: chocolate cherry PDF ice cream bombe, chocolate spumoni, frozen raspberry liqueur cake, strawberry ice cream pie, and many more Fruit Desserts: champagne strawberries, fresh fruit salad with lemon syrup, melon salad with mint and ginger syrup, and many more Meringues: meringues with raspberry filling, chocolate pavlovas, meringue baskets with strawberries and mascarpone, and many more Layer Cakes and Rolls: chocolate sponge with chantilly, chocolate cake with ricotta filling, jelly roll dessert cake, and many more Pies and Tarts: peach and coconut pie, chocolate meringue pie, plum pie, golden macadamia tart, pear and almond tart, and many more Crisps, Puddings, and Souffl s: blackberry clafoutis ePub, Austrian apple delight, peach and cherry crisp, orange and lemon souffl s, and many more Cr pes, Waffles, and Fritters: crepes suzette, waffles with baked plums, rice and apple fritters, and many more Pastries: pecan baklava, apple turnovers, hazelnut cream puffs with chocolate sauce, ice cream profiteroles, and many more Savarins and Brioches: raspberry cream savarin, rum babas with cinnamon cream, filled raspberry brioche, and many more Basic Recipes: vanilla cr me anglaise, Italian sponge cake, vanilla pastry cream, and many more Recipes are graded on a scale of 1, 2, and 3 to indicate level of difficulty. Most recipes PDF fall into categories 1 and 2, but adventurous home chefs will want to impress guests with creations from category 3. The book's introduction includes practical suggestions regarding ingredients, preparation methods, and baking equipment. This handsome volume features a ribbon place marker, gold-tipped page edges, and more than 250 color photos.
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