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Author: T. Ashley Publisher: Createspace Independent Pub ISBN: 9781489537140 Category : Cooking Languages : en Pages : 124
Book Description
The Dessert Menu - Be Inspired. Over 1,000 Desserts from the Worlds Top Hotels and Restaurants For chefs, cooks and home entertainers. This is not a cookery or recipe book. It is a professional reference book. It is a collection of dessert items taken from the menus of restaurants, hotels, bistros and other food establishments from around the world. It could be considered a reference and study guide for professional chefs, cooks, restaurant owners, managers, hoteliers, entertainers and food snobs alike. The contents can be used as an aid to menu planning, dish creation and as a point of inspiration for your restaurant staff. Hopefully it will inspire. Desserts can make or break an establishments credibility with the advent of suppliers of frozen desserts this part of the menu has many times been overlooked as a sideline. This can be a big mistake. A well balanced and thought out dessert menu is the last thing your clients see, the last time they can experience your creativity and skill. Of late, how many times have you been offered a dessert menu that is made up completely of 'out the freezer' cold items, no hot puddings or warm sauces? No effort. Read through the following pages and experience what top hotels and restaurants around the world are offering their clientele, from the basic to the classic, the fun to the complex, the wild to the worrisome. desserts, puddings, cookery, sweets, cakes
Author: T. Ashley Publisher: Createspace Independent Pub ISBN: 9781489537140 Category : Cooking Languages : en Pages : 124
Book Description
The Dessert Menu - Be Inspired. Over 1,000 Desserts from the Worlds Top Hotels and Restaurants For chefs, cooks and home entertainers. This is not a cookery or recipe book. It is a professional reference book. It is a collection of dessert items taken from the menus of restaurants, hotels, bistros and other food establishments from around the world. It could be considered a reference and study guide for professional chefs, cooks, restaurant owners, managers, hoteliers, entertainers and food snobs alike. The contents can be used as an aid to menu planning, dish creation and as a point of inspiration for your restaurant staff. Hopefully it will inspire. Desserts can make or break an establishments credibility with the advent of suppliers of frozen desserts this part of the menu has many times been overlooked as a sideline. This can be a big mistake. A well balanced and thought out dessert menu is the last thing your clients see, the last time they can experience your creativity and skill. Of late, how many times have you been offered a dessert menu that is made up completely of 'out the freezer' cold items, no hot puddings or warm sauces? No effort. Read through the following pages and experience what top hotels and restaurants around the world are offering their clientele, from the basic to the classic, the fun to the complex, the wild to the worrisome. desserts, puddings, cookery, sweets, cakes
Author: Guillermo Pernot Publisher: Rizzoli Publications ISBN: 0847862542 Category : Cooking Languages : en Pages : 210
Book Description
Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country’s finest paladares. Pernot and Castro explore Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Divided into chapters for fresh seafood (“Mar”), meat (“Tierra”), vegetables (“Granja”), and delectable desserts (“Postres”), Cuba Cooks includes recipes for Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and elegant Stone Crab Mojito; Ajiaco (Cuban stew), Cuban Fried Chicken, Duck Ropa Vieja, Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, Pork Belly Fried Rice, a traditional whole pig roast, and a legendary smoked chicken from the side of the road; Black Bean Gnocchi with Culantro Butter, Green Plantain Soup garnished with Popcorn, and Malanga Tacos Stuffed with Eggplant; Old Havana street vendors’ roasted coconut Cucuruchos, and Cuba Libre’s Chocolate Tart with Caramelized Bananas.
Author: Martha Stone Publisher: Createspace Independent Publishing Platform ISBN: 9781548255725 Category : Languages : en Pages : 70
Book Description
There is nothing better than home baked desserts - so delicious and appreciated by all. This cookbook has 30 easy recipes to follow and enjoy! Honour your sweet tooth and try out these fun desserts - you will be the star of the family dishing up these sweet delights!
Author: HowExpert Publisher: HowExpert ISBN: 1647589738 Category : Language Arts & Disciplines Languages : en Pages : 35
Book Description
If you want to know how to become a translator, then get this guide now. In this step-by-step guide, you will discover tips, tricks, and secrets on how to succeed as a translator. - How to become a successful translator without any experience and money starting out. - How to form your freelance translating rates. - How to plan your translator work. - How to translate well so the audience understands and connects with you. - How to deal with clients the right way. - How to get testimonials so you can make even more money as a freelance translator. - How to make money as a successful freelance translator. - And much more. HowExpert publishes quick 'how to' guides on all topics from A to Z by everyday experts.
Author: Karen Krasne Publisher: Rizzoli Publications ISBN: 0847858081 Category : Cooking Languages : en Pages : 0
Book Description
How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker. Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).
Author: David Lebovitz Publisher: Ten Speed Press ISBN: 1607743655 Category : Cooking Languages : en Pages : 306
Book Description
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.
Author: Moosewood Collective Publisher: Clarkson Potter ISBN: 1101905093 Category : Cooking Languages : en Pages : 703
Book Description
A comprehensive collection of the most popular and tempting desserts created by Moosewood Restaurant chefs over the past two decades. Frequent visitors to the renowned Moosewood Restaurant know to leave room for one of the enticing offerings on the daily dessert board: comforting bread puddings and cobblers, rich poundcakes and cheesecakes, luscious seasonal fruit desserts, and pies of all descriptions. Here are desserts for every occasion, from the awesome, multi-tiered Festive Celebrations Cake to quick little cookies and muffins to slip into a lunch box or onto a tea tray. There are sumptuous low-fat favorites like Chocolate Cherry Clafouti and Pear Meringue Tart, easy home-style desserts including Gingerbread Cupcakes and Dark Chocolate Pudding with Bananas, and helpful lists of vegan desserts, children’s favorites, and last-minute options (when a minor miracle is in order). As always, each recipe has been carefully tested and retested by the cooks at Moosewood to help ensure consistent results every time. Quick to prepare and made with readily available ingredients, the recipes in Moosewood Restaurant Book of Desserts are the kind of satisfyingly down-to-earth, mouth-watering treats you’ll enjoy making for friends and family (and yourself) time and time again.
Author: Angela Mitchell (Librarian) Publisher: ISBN: 1541542320 Category : Desserts Languages : en Pages : 36
Book Description
It is Princess Lolly's 89th birthday party, and a glorious dessert is on the menu. There is a problem, however--it refuses to wobble! Full-color illustrations and leveled text engage young readers as they learn to read with the queen and her royal dessert.
Author: T. Ashley
Author: T. Ashley
Author: Crocodile Cafe
Author: My Most Favorite Dessert Company Café & Restaurant
Author: Guillermo Pernot
Author: Martha Stone
Author: HowExpert
Author: Karen Krasne
Author: David Lebovitz
Author: Moosewood Collective
Author: Angela Mitchell (Librarian)