The Golden Book of Desserts
Sinfully delicious custards, mousses, trifles, meringues, cakes, pies, tarts, fritters, and many other desserts are the subjects of this recipe-filled volume. More than 250 recipes--each with a taste-tempting color photo--will inspire home chefs to treat family and guests with truly extraordinary desserts. The kitchen-proven recipes are categorized as follows: \ \ Custards and Creams: chilled lemon soufflé, chocolate and hazelnut pots de crème, layered coconut and mango mousse, and many...
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(back cover) Over 250 great recipes More than 250 delectable dessert ideas, range from flans, custards, mousses, trifles, charlottes, ice creams, and meringues to layer cakes and rolls, pies, tarts, puddings, soufflés, crêpes, fritters, and pastries. The authors provide many step-by-step sequences that clearly explain basic techniques for home cooks. Here are dessert recipes of virtually every imaginable kind. Enjoy! More Golden Books from Barron's The Golden Book of Baking The Golden Book of Chocolate The Golden Book of Cookies Library Journal Bardi and Lane (coauthors, The Golden Book of Baking) provide your baking secret weapon for this holiday season. With over 250 recipes such as Strawberry Ice Cream Pie and Chocolate Soufflés, you'll have an arsenal of treats to delight family and friends. Desserts are organized by type, e.g., "Fruit Desserts" and "Savarins & Brioches." Each recipe, written for the experienced baker, includes a full-color photograph and difficulty rating. [Also featured in "Best How-to 2010," p. 58.—Ed.]
\ Library JournalBardi and Lane (coauthors, The Golden Book of Baking) provide your baking secret weapon for this holiday season. With over 250 recipes such as Strawberry Ice Cream Pie and Chocolate Soufflés, you'll have an arsenal of treats to delight family and friends. Desserts are organized by type, e.g., "Fruit Desserts" and "Savarins & Brioches." Each recipe, written for the experienced baker, includes a full-color photograph and difficulty rating. [Also featured in "Best How-to 2010," p. 58.—Ed.]\ \
