Cookery dishes and courses: desserts Books

Book SynopsisChewy versus pillow-soft. Crispy edges versus golden brown. Gooey oatmeal versus rich molasses. How can anyone choose? Gwen Steege takes you through her impressive backlog of creative, easy-to-follow chocolate chip cookie recipes, from the classic sugar dough to crazy mocha pinto chippers and everything in between. Everyone has a different idea of what makes a chocolate chip cookie truly perfect, but with 101 recipes, you are sure to find a favorite . . . or two, or three!

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Book SynopsisSavor the tastes of stone fruits with dozens of recipes that capture the exceptional flavors of peaches, plums, apricots, and nectarines. Olwen Woodier features these luscious fruits in everything from traditional muffins, pies, and tarts to savory stuffings and tangy salsas. Poach your favorite plums in a fruity red wine, whip up some nectarine chili sauce, and discover the joys of halibut with peaches. With practical advice on everything from picking to peeling, you’ll be inspired to celebrate summer’s harvest in new and delicious ways.

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Book SynopsisGelato also has 35 per cent less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato" offers 45 plus recipes and flavour variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmers market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavours run the gamut - nuts, spices, chocolate, fruit, herbs, and more - with novel flavour pairings that go beyond your standard-issue fare.

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Book SynopsisNothing beats chocolate chip cookies still warm from the oven, freshly baked shortcake, or a perfect apple pie cooling on the windowsill. 250 Treasured Country Desserts is packed with tried-and-true recipes for the homey treats you’ve loved all your life, with practical tips on how to make gingery ginger snaps, clean-cut brownies, dreamily frosted layer cakes, and much more. You’ll turn to this reliable guide again and again for sweet, satisfying dessert classics.

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Book SynopsisWhether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You’ll soon be showcasing your confectioner’s skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.

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Book SynopsisSample Creamy Clam Chowder, Portuguese Caldo Verde Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more! Brooke Dojny offers 57 recipes for chowders of all kinds — made with meat, seafood, or veggies — plus tasty side dishes, salads, and desserts. Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again.

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Book SynopsisDon’t forget the sprinkles as you get ready to spin out your own homemade creamy, soft-serve style frozen yogurt. In this Storey BASICS® guide, Nicole Weston shares her unique technique for making smooth and delicious frozen yogurt using a simple meringue and an ice cream maker. With recipes for 56 irresistible flavors, Weston will inspire you to go beyond vanilla and chocolate and try your hand at making tropical coconut, dulce de leche, spiced pumpkin, candy cane, and many more frozen yogurt delights.

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Book SynopsisChurn out delicious ice cream right in your own kitchen. In this Storey BASICS® guide, Nicole Weston breaks down the process into reproducible steps that are easy to follow. More than 50 recipes for flavors both classic and daringly original — from chocolate and coffee to goat cheese and honey, maple bacon, and fresh ginger — will let you find an ice cream everyone will like. Make it a double scoop, and don’t forget the toppings!

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Book SynopsisLearn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

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Book SynopsisJarcuterie shows you how to elevate shared snacks into a convenient, personal experience with recipes for entertaining, holidays, special occasions, just for fun, and more. Jarcuterie, also called grazing cups or grazing bouquets, are handheld foods delightfully presented in individual jars, cups, or other vessels for safe grazing. These sophisticated snacks embody all the wonderful aspects of a charcuterie board in a single serving.Simple to prep ahead of time, infinitely customizable, and a breeze to transport, the jarcuterie projects include: Classic Jarcuterie Grazing Cones Personal Charcuterie Boards Tidbit Wine Toppers Crudités Dip Cups Birthday Candy Jarcuterie Farmers Market Gift Baskets 4th of July Sparkler Cones Summer Clip-On Snack Cones Melon Caprese Mini Boats Sidecar Charcuterie Cones Picnic Sandwich Packs S’mores Kits Fall Sweet & Salty Snack Jars Halloween Spooky Snack Cauldrons Home Run Snack Baskets Greek Hummus Ramekins Mini Christmas Tree Boards New Year’s Eve Coupe Glasses Winter Hot Chocolate Cups Valentine’s Day Chocolate Cups Game Day Appetizer Cups Easter Egg Treat Cartons Fiesta Jarcuterie Mother’s Day Teacups Barkuterie Pup Cups and more! Along with tips to get you started, such as how to prep ingredients and create eye-catching skewers, every project is accompanied by a gorgeous, large photo and step-by-step instructions to make each one easy to recreate. Soon enough, you’ll be impressing your guests with this new way of entertaining!Table of ContentsIntroduction The Benefits of Jarcuterie Tools of the Trade The Graze Anatomy of Jarcuterie Getting Started Food-Styling TechniquesClassIcs Classic Jarcuterie Mini Jarcuterie Grazing Cones Personal Charcuterie Boards Melon Caprese Mini Boats Charcuterie Kebabs Edible Board Crostini Tidbit Wine Toppers Sidecar Charcuterie Cones Crudités Dip CupsHolidays Valentine’s Day Chocolate Cups Saint Patrick’s Day Lucky Jars Easter Egg Treat Cartons Mother’s Day Teacups Father’s Day Grazing Cups Fourth of July Fireworks Cups Fourth of July Sparkler Cones Halloween Spooky Snack Cauldrons Christmas Charcuterie Cups Mini Christmas Tree Boards New Year’s Eve Coupe GlassesSpecial Occasions Birthday Party Candy Jarcuterie Movie Night Popcorn Boxes Happy Hour Snack Mugs Game Day Appetizer Cups Home Run Snack Baskets French Toast Breakfast Cups Bagels and Lox Brunch CupsAround The World & Seasonal Fiesta Jarcuterie Greek Loaded Hummus Ramekins Italian Jarcuterie Asian-Inspired Appetizer Cups Spring Flowerpots Summer Clip-On Snack Cones Sweet & Salty Fall Snack Jars Winter Hot Chocolate CupsJust for Fun Rainbow Boxes Barkuterie Pup Cups S’mores Kits Farmers Market Gift Baskets Snackle Box Pencil Snack Box Picnic Sandwich Packs Recipes Resources Index Acknowledgments About the Author

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Book Synopsis“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.

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Book SynopsisBake like a Disney princess with this adorable cookbook inspired by your favorite animated heroines, such as Belle, Ariel, Moana, and more!Baking has never been so magical with this charming cookbook featuring over 40 tasty, easy-to-follow recipes inspired by the Disney princesses. From delicate buttery cookies to fancy, decadent cakes, this cookbook includes all manner of delicious Disney-themed treats. Whip up a batch of Tiana’s Famous Beignets. Make a cake inspired by Belle’s beautiful golden ball gown. Be a part of Ariel’s world with her seashell-inspired almond cookies.   Featuring full-color photography, suggestions for alternate ingredients, and tips and tricks from some of your favorite characters, this all-ages cookbook is the perfect way to bring friends and family together with a little Disney baking magic.

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Book SynopsisI'm Eloise, known online as Fitwaffle, and welcome to my first book! I've collected 100 of my most-loved and brand-new recipes for amazing cakes, cookies, traybakes, small bites, mug cakes, sweet breakfasts and indulgent desserts made easy!One of the most popular bakers on Instagram and TikTok, Eloise Head (AKA @Fitwaffle), presents 100 new and favorite recipes for simple, decadent desserts. With 50 three-ingredient recipes including Cookies and Cream Fudge and a Chocolate Hazelnut Mug Cake, four- and five- ingredient recipes such as Peanut Butter Blondies and a Cinnamon Roll in a Mug, plus special-occasion treats that pull out all the stops, Eloise makes baking a cinch for novice and expert home bakers alike. 100 RECIPES: Create mouthwatering treats for every occasion including cakes, cookies, bars, sweet breakfasts and show-stopping desserts in minutes QUICK AND EASY RECIPES: Whip up mouthwatering recipes such as Tangy Lemon Bars, Popcorn Balls, and Stuffed Cookie Cups with just a handful of ingredients. More than 50 recipes have only three ingredients! SOCIAL MEDIA SENSATION:  Eloise Head (AKA Fitwaffle) has one of the most popular baking accounts on Instagram and TikTok. Her innovative recipes have been featured in The Today Show, Daily Mail, Insider, and HuffPost INSPIRING IMAGES: Filled with beautiful food photography to help inspire and ensure success GREAT GIFT FOR BEGINNING BAKERS: With easy-to-follow instructions, cooking tips, and short ingredient lists, cooks of every skill level can make delicious sweets and desserts at home 

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Book SynopsisCreate a summery atmosphere with these fail-safe, deliciously fruity pastries for all occasions. On a summer’s day, there is perhaps nothing more appealing and indulgent than a bite-size fruit pastry or tart. Whether you’re tucking into a zingy lemon tartlet or a classic strawberry cream puff, these recipes provide perfectly delectable offerings that celebrate all manor of fresh and seasonal summer fruits. Recipes include everything from small treats to pair with an iced tea or chilled glass of lemonade to larger bakes to share with friends at a BBQ or garden party. Choose from elegant treats such as Fresh Fruit Eclairs and Blueberry and Summer Berry Mini Galettes, or impress with larger offerings, such as Hazelnut and Apple Frangipane Tart and Raspberry Choux Ring. Wherever your sweet tooth sends, these bakes are the perfect way to satisfy your craving for indulgence in the warmer months of the year.

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Book SynopsisA dessert cookbook and portrait of an unconventional dessert maker.Trade Review"My favourite is Brooks Headley's Fancy Desserts... It has interesting anecdotes about his experiences touring and learning how to cook. It's the most creative, independent-thinking cookbook I've come across." -- Lily Vanilli - Jamie Magazine

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Book SynopsisFrom ancient Baghdad, recipes for, and the stories behind, exotic and unusual treats.

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Book SynopsisEighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.Trade Review"A great book to get a baker into the holiday spirit."—Publishers Weekly"The Cookie Book begins to answer the question, showing how the chassis of flour, butter, sugar and eggs can be customized in innumerable ways."—Shepherd Express"Whether you’re a fan of drop cookies and cutouts, refrigerator cookies and bars, Swedish shortbread, Viennese wafers or chai crescents and taffy treats, they are all represented in this book that recalls memories of holidays past and inspires the promise of happy gatherings to come."—Hutchinson Leader"It’s a wonderful, complete collection and makes a perfect holiday gift. Each page presents a colored photo that might send you running to the kitchen to get to work."—Post-BulletinTable of ContentsIntroductionCookie MemoriesCookie Wisdom—Tips for Great CookiesDrop CookiesCandy Cane Sugar CookiesChocolate Decadence CookiesChocolate-Dipped Triple Coconut HaystacksChocolate Toffee CookiesDevil’s Delight CookiesDouble-Chocolate Espresso Cherry DropsFrosted Cashew CookiesOrange KissesPeanut Stars Sandwich CookiesPumpkin CookiesRed Velvet Whoopie PiesRicotta Cheese CookiesSnowball ClippersSwedish Almond Chocolate MacaroonsCutout CookiesAlfajoresAlmond SandwichesApple Cardamom Pecan Star CookiesCherry Almond TurnoversCherry PinwheelsClare-oesCranberry Filled CookiesGrandma Eva’s Ginger Cream CookiesKolachesLemon–Lime Christmas TreesOrange Chocolate CookiesSwedish Shortbread CookiesViennese Wafers with LemonZazvornikyRefrigerator CookiesAlmond PalmiersCappuccino FlatsCinnamon Bun CookiesCranberry Pecan SwirlsKorova CookiesNancy’s Anise–Pecan CookiesPistachio Pine ConesTart and Sassy Cranberry Lemon DropsRolled CookiesAcorn CookiesBacon Cornmeal VenetosBrandy Cherry CookiesCardamom CookiesCardamom CrescentsCardamom Orange Zest Sugar CookiesCashew Lemon ShortbreadChai CrescentsChocolate Peppermint CookiesCranberry Cat KissesEspresso–Hazelnut Truffle CookiesFrench–Swiss Butter CookiesHot Cocoa CookiesHot and Sassy Peanut Butter BudsItalian Almond CookiesLime CoolersLimoncello KissesMocha Cappuccino CookiesNut Goodie ThumbprintsOrange–Almond Melting MomentsOrange Ginger DropsPersian Molasses CrinklesPistachio Orange CookiesSambuca Chocolate CrinklesStrawberry Margarita GemsSwiss Chocolate ButtersweetsTaffy TreatsBar CookiesAlmond Ricotta BarsAlmond TrianglesCardamom Shortbread CookiesKit Kat Christmas BarsKossuth KifliOther CookiesAlmond SpoonsChocolate-Drizzled ChurrosCranberry Cornmeal Shortbread CookiesCranberry Pumpkin-Seed BiscottiGerman Sour Cream TwistsMacadamia Nut TartsNutmeg SticksRaspberry Truffle TartletsRoyal Sweets with Chocolate–Balsamic SauceAcknowledgmentsCookies by CategoryCookies A–ZCookies by Contest Year

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Book SynopsisYou'll be amazed at what you can do with five minutes and a box of cake mix, a can of sweetened condensed milk, a bag of chocolate chips and any number of ready-to-use ingredients you may already have in your kitchen cupboard. These recipes are fast to pull together, and the results are far more than the sum of their parts. From gooey chocolate treats to nutty surprises, the sweets you'll make will please everyone. (And no one has to know just how easy it was). These recipes are sure to become family favourites.

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Book SynopsisChristina Lane has taken her favourite desserts and scaled them down to size. Among the nearly 100 mouth-watering new recipes, you’ll find: Gooey Butter Cake Cookies, Three-ingredient Flourless Chocolate Cake, Salted Butterscotch Tart, Greek Yogurt Cheesecake Ramekins, Baked Rice Pudding with Caramel, along with some light and skinny options.

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Book SynopsisReaders fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana. Plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous colour photography by Andrew Scrivani brings Pie Camp to vivid life.

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Book SynopsisMost recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking. From hearty eats and apres snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.

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Book SynopsisArya Hungry?Because Dinner is Coming...and it''s sure to be unforgettable and delicious with this witty book of edible recipes from the Seven Kingdoms.The struggle for the Iron Scone has begun, and chaos reigns throughout the Seven Kingdoms. Appetites are rising, and kings, queens, knights, liars, and honest men battle it out as they play the Game of Scones.Jammy Lannister, by right of birth, blood, and dough, has laid claim to the Iron Scone of Westeros: join him as he fights his way through the kitchen, encountering edible desserts and baked goods, including Unsullied Soldiers (without nuts), Brienne of Tart, Jaime and Cersei''s Family Mess, Red (Velvet) Wedding Cake, and much more.As every Game of Thrones aficionado knows, all men must dine. Game of Scones is filled with such unforgettable delights as Tyrion''s Shortbread, Joffrey''s Jaffas,

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Book SynopsisThe perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers.An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened.     Macarons as

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Book SynopsisTO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combina­tions and mix and match more than 100 unbeliev­abl

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Book SynopsisThis unique and appealing cookbook from Amish food writer and pie expert Sherry Gore offers both traditional Amish pie recipes passed down through generations and modern recipes with surprise twists, as well as stories that highlight the beauty and simplicity of modern Amish life.

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Book SynopsisThe smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.You don’t have to travel to Michele’s Pies in Norwalk and Westport, Connecticut, though, to taste Stuart’s mouthwatering creations. Perfect Pies shares nearly eighty delicious recipes, many of them National Pie Championships winners: There are desserts bursting with fruit (Country Apple Pie, Blueberry-Blackberry Pie), crunchy with nuts (Chocolate-Pecan-Bourbon Pie, Maple Walnut Pie), cream-filled delights (Coconut Custard Pie, Lemon Chiffon Pie), and pies perfect for a party (Ultimate Banana Split Pie, Candyland Pie). And let&rsqu

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Book SynopsisAfter the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.   In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.   • NEW TWISTS ON OLD FAVORITES: Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie,

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Book SynopsisThe acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.Trade Review"In the world of dessert books, this one is worth buying. Bill's creations deliver exceptional taste and are written for the home baker." -- Daniel Boulud "Starred Review. A must-have for all serious bakers and the only book those with a passing interest in baking will ever need." "For the past thirty years, Bill Yosses has gained a quiet, unsurpassed celebrity among chefs and pastry enthusiasts. The Perfect Finish is the summation of that career, and it's the most impressive homage to baking I've seen in a long time. It's beautiful-a testament to his flawless artistry. It's practical-organized to suit both the spontaneous and the occasion-specific baker. And it's wise-full of Bill's unimpeachable skill and knowledge. It's perfect, really-an accomplishment that would be remarkable, were it not so predictable." -- Dan Barber, Blue Hill "Bill Yosses knows how to rise to an occasion. If it is a State Dinner or a simple supper he knows exactly the sweet note it should end on. The Perfect Finish represents Bill's generosity perfectly and shares with the reader a lifetime repertoire of clever tricks and techniques in the pastry kitchen." -- Alice Waters, Chez Panisse "The Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I'll serve these recipes? In this case, the "yes!" came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the creme-fraiche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes." "I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City ...needless to say, he has achieved so much since our early days together. His current work The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution." -- Thomas Keller, The French Laundry

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Book Synopsis"The most entertaining cookbook in memory…A game changer." —Anthony BourdainTrade Review"A cupcake primer this is not. The punk rocker turned pastry chef at NYC’s Del Posto has delivered a hilarious page-turner." -- Bon Appétit"This is one you’ll want to read cover-to-cover." -- Eater"It is humble. It is brave. It is extreme. It is wacky. It is by far and away the best anti-cookbook cookbook I have ever read. I will be reading it again and again. It is genius. Bravo, Brooks Headley!" -- Bill Buford - Food52"When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley—punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world— has created something entirely new. It’s a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they’ll make a cute movie out of. And the art direction by Jason Fulford and Tamara Shopsin (of Eat Me: The Food & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to another level." -- Christine Muhlke, executive editor, Bon Appétit"A visceral and attitudinal and gustatory joy-ride, an exhilarating few laps around a 4 star kitchen in a beat up obscure punk rocker’s tour van. And Brooks Headley is as devoted to the sweet joy as he is to the hard ride of excellence in the pastry kitchen." -- Gabrielle Hamilton"One part unconventional memoir to two parts nontraditional cookbook." -- Hugh Merwin - New York Magazine

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Book SynopsisOne of the New York Times Best Cookbooks of 2023 • One of WBUR Here & Now's Best Cookbooks of 2023 London’s East End meets Northern California in 75 indulgent bakes from the author of The Violet Bakery Cookbook.Trade Review"Claire’s desserts are more than just a conclusion to a great meal; they’re bites of special memories for me . . . Her cakes have been at the center of some of our most cherished family moments." -- Meghan Markle, Duchess of Sussex - New York Times"Claire Ptak, the California-born owner of Violet Bakery in London, brings her seasonal West Coast sensibility to a classic roster of British desserts in Love Is a Pink Cake, her second cookbook. The results are dazzling, at once innovative and homey. Her rice pudding—a creamy, easy-to-make marvel that calls for toasting the rice in brown butter before baking it in cream—has become my go-to recipe. Buy this for the baker in your life, and hope they’ll thank you with bakewell bars or apricot chamomile scones." -- Melissa Clark - New York Times"Delightful . . . Claire has also given us a very delicious recipe for a dessert of muscat wine and raspberries, which I have already bookmarked for my own Easter lunch." -- Nigel Slater - Guardian"Indispensable . . . Not only is Ptak’s book compelling—her baking is excellent." -- Rachel P. Kreiter - Eater"Love Is a Pink Cake offers glimpses of Ms. Ptak’s personality, as well as of her personal life . . . Rich in color (a pistachio-green plum cake with candied violets) and texture." -- Emilia Petrarca - New York Times"It’s the transferable wisdom that makes Love Is A Pink Cake invaluable . . . And you will find that even the classics—yellow sheet cake with chocolate frosting, treacle tart with whipped cream—can be improved upon by following Ptak’s advice." -- Hayley Maitland - Vogue"Thoroughly appealing in every way. . . . The recipes called to me to turn on the oven and get out my apron. I baked the Chocolate Hazelnut Cake, and it was so moist and full of rich, dark chocolate flavor that I knew it would become a regular part of my dessert repertoire." -- Kathy Gunst - WBUR"Claire Ptak, the Chez Panisse alum who runs London’s Violet Cakes, divides this sumptuous book into two. ‘California’ is produce-forward, while Harry and Meghan’s wedding cake is the talk of ‘England.’" -- Laura Regensdorf - Vanity Fair"Joyful . . . an exquisite collection of recipes." -- Hope Coke - Tatler"Claire Ptak’s recipes are generous, intuitive, and beautiful. This is a celebration of life, and the bounty of the earth. You will feel as though an old friend is taking you by the hand and teaching you how to make the perfect fluffy blueberry muffin. Pull up a chair. Claire is the friend everybody needs in their life." -- Laila Gohar"This book is as rich in stories as it is in incredible recipes. There is magic in its pages. I know so many of these recipes will become favorites baked again and again—a Violet recipe always works perfectly. A special book that’s as beautiful as it is useful. I’ve rarely been more excited about a book." -- Anna Jones"An absolutely enchanting book." -- Nigella Lawson"Ptak asserts that "baking is, in its own way, a love story," and her own love shines through. This is a treasure trove." -- Publishers Weekly (starred review)"Ptak’s love for nature’s bounty shines through in this collection for fans of farm-to-table baking." -- Jessica S. Levy - Booklist

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Book SynopsisA fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey—you get where we’re going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors—think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada—and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called “spoom.” There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when—whoops!—all the ice cream melts). But don’t be nervous: even if you&r

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