cookbooks desserts

Hardcover. London, Hardie Grant Books, 1st, 2024, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 255 pages, color illustrations. Following Benoit's guidance, you will make classic doughs, including puff pastry, choux pastry and brioche, learning how to create stand-out bakes with perfect texture and flavour. Try your hand at crispy, buttery Palmiers, classic viennoiseries like Pain aux Raisin, build pies and tarts including Tarte Tatin and Salted Caramel Millionaire Chocolate Tart, and make traditional offerings such as Coffee & Orange Creme Brulee and Macarons, as well as impressive recipes like Lemon & Grapefruit Dacquoise. With this masterclass from Chef Patissier at Le Manoir Aux QuatSaisons and judge of Bake Off: The Professionals, you will be inspired to create your own masterpieces at home. Clean, bright copy.

Softcover. Lincoln NE, Tea Table Mills, 1945, Book: Very Good, Dust Jacket: None, Softcover brochure, 80 pages, color illustrations. A cookbook using macaroni as the main ingredients. "The magic of macaroni in its endless combinations with all kinds of food." Discusses soups; meats; fish, seafoods & poultry; sauces; meatless main dishes; vegetable recipes; salads and desserts; cooking for the crowd. Clean, bright copy.

Hardcover. New York, Little, Brown and Company, 1st Edition, 2003, Book: Near Fine, Dust Jacket: Near Fine, 276 pages. Hardcover. Color and b/w illustrations throughout. Decorated endpapers and cover boards. Dust jacket unclipped, excellent. Binding tight. Spine straight. Pages and edges clean and bright. Like new, in beautiful condition. A fitting celebration of the vision and allure of Mast Brothers Chocolate, the choice of the world's great chefs.

Hardcover. NY, Hyperion, 1st, 2006, Book: Very Good, Dust Jacket: Very Good, Hardcover, 383 pages. If you are into chocolate in any way, this highly regarded book is a "must have". There are loads of chocolate-centric recipes, written with the help of food writers, Ann Krueger Spivack and Susie Heller, and with contributions from many of the food elite: Michael Chiarello, Joanne Weir, Jacques Pepin, Alice Medrich, Nancy Oakes, Rick Bayliss, Elizabeth Falkner, David Lebovitz, Thomas Keller and so on. But this is more than a cookbook; it tells the story of chocolate and of the company, Scharffen Berger Chocolate Maker, founded by John Scharffenberger and the late Dr Robert Steinberg. And it contains anecdotes on the Legends and Lore of chocolate. All illustrated with great photography.

Hardcover. New York, Stewart, Tabori & Chang, 1st Edition, 2008, Book: Near Fine, Dust Jacket: Near Fine, 199 pages. Hardcover. Color and b/w illustrations throughout. Dust jacket unclipped, excellent. Decorated cover boards, pristine. Pages and edges clean and bright. Binding tight. Spine straight. In beautiful, like new condition. Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations--from traditional French pastry to classic American treats.