Full-page color photographs accent more than three hundred recipes for carmels, pralines, nougats, candied fruits, jams, and preserves as well as for a variety of ice creams, sherbets, bombes, and parfaits

More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography. Gaston Lenôtre, the legendary master French pâtis­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook—first published in English in 1977 as Lenôtre’s Desserts and Pastries—has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include crois­sants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre’s French pâtisserie.

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.

Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.

Discusses basic techniques and ingredients for making frozen desserts, and includes recipes for such treats as pear champagne sorbet, strawberry frozen yogurt, three-fruit ice cream, and orange gelato.

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).

55 % discount for bookstores! Your customer will never stop using this amazing BOOK! CANDY IS ONE OF LIFE'S GREAT EQUALIZERS It's the lollipop after a doctor's visit or the bowl of candy waiting for you at the bank teller's counter. You'll find a chocolate mint on the pillow of a freshly made hotel bed and another on top of the bill when visiting your favorite restaurant. Candy marks moments, big and small. Throwing a kid's birthday party? You're going to need some wrapped goodies for the piñata. Meeting a friend's new baby? That's a good excuse to shop for bonbons. Someone graduates. A promotion at work. Going to the movies. Even checking out at the grocery store. Candy is there. If you've never tried your hand at making this sweet dessert before, you might be surprised by just how easy it is. Though it takes some planning, most of your time will be spent letting it cool or freeze. Homemade ice cream is also great way to treat guests. Nothing says spectacular like pulling out ice cream made from fresh berries or mint from the garden Yummy recipes in this BUNDLE: ICE CREAMS SHERBETS & SORBETS GELATOS GRANITAS ALCOHOL BASED ICE CREAMS GUMMIES & CHEWS BARKS & FUDGE CHOCOLATE & TRUFFLES BUY NOW and let your customer became addicted to this incredible BUNDLE!

"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world." —Steven Raichlen, author of The Barbecue! Bible and How to Grill Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff? This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes: More than 100 fruits and vegetables 200 gorgeous color photos and 100 delicious recipes The seasonal availability of each fruit and vegetable Information on how to select, store, eat, and cook each item