-74%

How To Cook Desserts (Hb)

These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and creme brulees, through to jellies, souffles and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry souffle, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

Product Overview
ISBN 9781849495509
Categories BX, Cookbooks, Food and Drinks, Non-Fiction, Non-Fiction: Lifestyle, Whateversary
Author(s) Leith's School of Food and Wine
Publisher Quadrille
Pages 160
Format Hardback
Dimensions 17.9cm x 2.2cm x 22.6cm
Weight 0.72 kg
Notes The book images and summary displayed may be of a different edition or binding of the same title.

Subscribe