The Golden Book of Desserts

by RachelLane (Author), Carla Bardi (Author)

• Used

  Hardcover
  2010

  $3.28

  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 souffle, chocolate and hazelnut pots de creme, layered coconut and mango mousse, and many more
• Trifles and Charlottes: raspberry and peach trifle, strawberry charlotte, apricot and ginger parfait, almond crunch with raspberry compote, and many more
• Frozen Desserts: chocolate cherry ice cream bombe, chocolate spumoni, frozen raspberry liqueur cake, strawberry ice cream pie, and many more
• Fruit Desserts: champagne strawberries, fresh fruit salad with lemon syrup, melon salad with mint and ginger syrup, and many more
• Meringues: meringues with raspberry filling, chocolate pavlovas, meringue baskets with strawberries and mascarpone, and many more
• Layer Cakes and Rolls: chocolate sponge with chantilly, chocolate cake with ricotta filling, jelly roll dessert cake, and many more
• Pies and Tarts: peach and coconut pie, chocolate meringue pie, plum pie, golden macadamia tart, pear and almond tart, and many more
• Crisps, Puddings, and Souffles: blackberry clafoutis, Austrian apple delight, peach and cherry crisp, orange and lemon souffles, and many more
• Crepes, Waffles, and Fritters: crepes suzette, waffles with baked plums, rice and apple fritters, and many more
• Pastries: pecan baklava, apple turnovers, hazelnut cream puffs with chocolate sauce, ice cream profiteroles, and many more
• Savarins and Brioches: raspberry cream savarin, rum babas with cinnamon cream, filled raspberry brioche, and many more
• Basic Recipes: vanilla creme anglaise, Italian sponge cake, vanilla pastry cream, and many more

  Recipes are graded on a scale of 1, 2, and 3 to indicate level of difficulty. Most recipes fall into categories 1 and 2, but adventurous home chefs will want to impress guests with creations from category 3. The book's introduction includes practical suggestions regarding ingredients, preparation methods, and baking equipment. This handsome volume features a ribbon place marker, gold-tipped page edges, and more than 250 color photos.