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You Made That Dessert? : Create Fabulous Treats, Even If You Can Barely Boil Water - Beth Lipton

You Made That Dessert?

Create Fabulous Treats, Even If You Can Barely Boil Water

Paperback

Published: 1st September 2009
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100+ simple-yet-sophisticated desserts for the "un"domestic diva There comes a certain point in a women's life when she realizes that store-bought cakes and cookies for special occasions just aren't going to cut it anymore. But she has neither the time nor the experience to create the desserts she sees on the Food Network, and has an aversion to the "semi-homemade" craze. "You Made That Dessert?" is for this woman. This book shows the savvy, modern woman how to make fabulous, beautiful desserts for any occasion without running all over town for exotic ingredients; without a kitchen full of expensive tools; and, most importantly, without feeling overwhelmed. With more than 100 recipes, accompanied by 50 full-color photos and Beth Lipton's lively prose, "You Made That Dessert?" also explains basic baking principles and techniques. The recipes are easy, and mostly quick, but without sacrificing quality. Family and friends will ask, "You made that?" as they savor desserts including Molten Dark Chocolate Cakes, Fudgy Toblerone Brownies, Spicy Pumpkin Custard, and Cherry Clafouti.

Washington Post Are you traumatized by special occasions that require a sweet ending? Do you always offer to bring a salad to potlucks? If so, Beth Lipton's "You Made That Dessert?" could be your salvation. She has excellent taste (and by that, of course, I mean she shares "my "taste). Nothing is too fussy, but much to her credit she doesn't succumb to pre-fab shortcuts. This is a book for anyone truly interested in gaining some baking skills and understanding what's going on without getting a degree in chemistry. She covers a little bit of everything with chapters on cookies and bars, cakes, custards and puddings, pies and fruit desserts, candies, and sauces and frostings. She even includes a final chapter entitled "Emergency Desserts (Don't Panic!)." This is basically cheese and chocolate; a good reminder of what you can do in a pinch. As I flipped through, I found I was marking more recipes to try than I passed over. I settled on three: Geraldine's Chocolate-Date Cake.Its wonderful blend of flavors -- coffee, dates and chocolate -- enticed me. The dates act both as a sweetener and a moistener for the cake. Warm Gingerbread Pudding Cake seemed right for the season, as we had that cool rain rolling in last week. It's one of those "impossible" cakes with liquid poured over the batter before it goes into the oven. This magically turns into a gooey bottom layer. Let me tell you how good this smells when it bakes and how perfect it is with a dollop of whipped cream. Bliss. Great Big Coconut Cake. This bundt was not as successful. It looked promising with the layers of flavor provided by coconut milk and flaked coconut. But the amount of leavener killed it for me. The cake rose to a perfect height, but tasted more like a biscuit. Not a bad thing, in truth...just not what I wanted.I plan to try several other recipes in the book, including Chocolate-Peanut Butter Pie, Molten Dark Chocolate Cakes, Silky Chocolate Nutella Mousse and Mocha Cream Pie. Nowadays, I don't add ma

Introduction
Kitchen Makeover: The tools you really need
Ingredients Cheat Sheet
The Lingo
Tips, Tricks and How-Tos
Before You Start, Read This!
Cookies and Bars
Cakes and Breads
Custards and Puddings
Pies and Fruit Desserts
Candies
Sauces and Frostings
Emergency Desserts (don't panic!)
Acknowledgements
Index
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780762750085
ISBN-10: 0762750081
Series: Globe Pequot
Audience: General
Format: Paperback
Language: English
Number Of Pages: 216
Published: 1st September 2009
Dimensions (cm): 23.4 x 18.8  x 1.5
Weight (kg): 0.61