The Cookie Sutra: An Ancient Treatise: that Love Shall Never Grow Stale. Nor Crumble.
Birds do it, bees do it. And guess what—cookies do it, too. In fact, never have a pair of gingerbread cookies looked so pleased. Yes, the Kama Sutra meets the Joy of Cooking. Featuring an unabashed gingerbread couple, who are photographed in unflinching full color, the Cookie Sutra is a recipe for pleasure. There is The First Posture, where two are yoked as one (yet the calorie count remains unchanged). The Pair of Tongs, allowing the woman to be open, free, sweet and crunchy. Pounding the Spot, requiring the suppleness of freshly rolled dough. There is Scissors, Autumn Dog, Tripod, The Wheelbarrow, The Snake Trap. And, for the advanced and adventurous, The Suspended Congress—great...
more infoSensational Buttercream Decorating: 50 Projects for Luscious Cakes, Mini-Cakes and Cupcakes
Amazing, melt in your mouth Swiss-style buttercream is the perfect decorating tool. Swiss-style buttercream is the lightest, fluffiest icing, and is the icing of choice for professional and novice bakers alike because its luscious consistency makes it perfect for decorating cakes and cupcakes. Carey's inspired cake decorating projects show off wholesome, delicious buttercream to its best effect. From start to finish, Carey shares her years of professional decorating experience, guiding you through everything you need to know about slicing and filling cakes, mixing colors, writing inscriptions, serving and displaying cakes, and storing and transporting the finished works of art. Every delicious cake starts with an easy-to-follow recipe, and Carey provides several failsafe recipes for...
more infoLand of Plenty: A Treasury of Authentic Sichuan Cooking
"It is a very long time since I saw a book which is so patently an absolute 'must.'"—Alan Davidson, author of The Oxford Companion to Food The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes. Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following...
more infoBetter on Toast: Happiness on a Slice of Bread–70 Irresistible Recipes
A fresh, fun, easy, cookbook, filled with color photographs, that reveals all the delectable things you can do with toast, one of today’s hottest culinary trends. The recipes serve as a flavor profile building blocks, making Better on Toast a great introductory cooking guide, too! Whether she’s frantically preparing for an impromptu gathering with friends, looking for an energy boost before the gym, or home alone staring into the fridge for a midnight snack, Jill Donenfeld turns to one dish that always satisfies—Toast. Tartine, open-faced sandwich, smørbrød—whatever you call it, it’s that single slice of perfect bread stacked high with fresh, flavorful toppings. Better on Toast features delicious, quick, easy-to-follow recipes for toasts with...
more infoA Lesson Before Dying (Oprah’s Book Club)
A Lesson Before Dying, is set in a small Cajun community in the late 1940s. Jefferson, a young black man, is an unwitting party to a liquor store shoot out in which three men are killed; the only survivor, he is convicted of murder and sentenced to death. Grant Wiggins, who left his hometown for the university, has returned to the plantation school to teach. As he struggles with his decision whether to stay or escape to another state, his aunt and Jefferson's godmother persuade him to visit Jefferson in his cell and impart his learning and his pride to Jefferson before his death. In the end, the two men forge a bond as...
more infoSugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors. James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice...
more info