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Nick Malgieri's Perfect Pastry - by Nick Malgieri
Great Italian Desserts - by Nick Malgieri
La Varenne Pratique - By Anne Willen
Dessert Circus : Extraordinary Desserts You Can Make at Home (PBS Series)
By Jacques Torres
Starting with a list of basic equipment and ingredients complete with explanations about what to get, how to store the items and when to use them, and continuing through a glossary of commonly used terms, Torres takes the guesswork out of what kind of flour to buy or how to make substitutions. And then there are the desserts themselves: puff pastries, cookies and petit fours, fruits, chocolate, and a section called "Signature Desserts" that contains such sinful delights as Paillasons (similar to a Napoleon only better) or Banana Moon Cakes (inspired by moonshine in a tiny village in the mountains of France). Some of these desserts are complex, but Torres's instructions are clear, easy to follow, and educational without being condescending. Reading Dessert Circus is a little like having a conversation with Torres as the two of you work side by side in the kitchen.
Cakes by Design : The Magical World of Sugar Art
By Scott Clark Woolley and Michael Farace
Grand Finales : The Art of the Plated Dessert
Tish Boyle (Editor)
Decorating With a Paper Cone (Prestige Des Grands Chefs)
By Alain Buys and Jean-Luc Decluzeau
The Chocolate Bible - By Christian Teubner
Consider unusual dishes such as Noodles with Chocolate or Mexico's wondrous combination of chiles and chocolate to make Mole sauce; how about a recipe for modeling chocolate--a substance you're meant to play with, not eat--The Chocolate Bible has them all. Recipes for macaroons and tortes, wafers and candies, cakes, fillings, and beverages are at the heart of the book, but even if you never attempt a single one, you'll still get hours of pleasure just leafing through the pages--reading the articles, of course.
The Professional Pastry Chef - By Bo Friberg
Paris Boulangerie-Patisserie - By Linda Dannenberg
The Classic Art of Viennese Pastry : From Strudel to Sachertorte--More Than 100 Traditional Recipes - By Christine Berl
New Classic Desserts - By Andrew MacLauchlan
Michel Roux's Finest Desserts - By Michel Roux
The Cupcake Cafe Cookbook - By Ann Warren, Michael Warren and Joan Lilly
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