An Alphabet of Sweets
Daydreams of White Chocolate Creme Anglaise and Rocky Road Fudge come to life in this fanciful book, as the whimsical paintings of American folk artist Nancy Thomas illuminate Desaulniers' recipes with a witty humor matched only by the potentate of patisserie himself. French and Italian classics like truffles and zabaglione are explained thoroughly along with homey upside-down cake, red raspberry grunt, and old-fashioned ice cream - the timeless crowd-pleasers we knew as children. Desaulniers infuses each recipe with a spirited, fresh enthusiasm that will appeal to novices as well as more adventurous cooks. More than a guide to dessert cookery, An Alphabet of Sweets is a delightful read, with clever surprises riddling every page.
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Frozen Double Espresso Cream 1
Lollies Licorice Lip Smackers
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3-quart saucepan baking soda beat on medium boiling cream cake pan caramel Chocolate Truffles chopped chocolate chopped into Winch cocoa cookies cornstarch CUP GRANULATED SUGAR CUP HEAVY CREAM cup sugar CUP TIGHTLY PACKED CUP TOASTED CUPS ALL-PURPOSE FLOUR cups half-and-half degrees Fahrenheit dessert dissolve the sugar dough electric mixer fitted espresso Frozen Yogurt Ganache gently to combine Hazelnut ice cream ice water Ingredients Yields kisses kiwi fruit large bowl LARGE EGG YOLKS LIGHT BROWN SUGAR Lip Smackers low speed medium heat medium speed medium-high heat medium-size bowl melted minutes mix on low Nougat Oat Bran OUNCES SEMISWEET CHOCOLATE oven and allow PACKED LIGHT BROWN paddle peach plastic wrap preheating the oven quince Remove the bowl room temperature rubber spatula saucepan over medium-high Shortbread simmer spatula to scrape sprinkle stir to combine stirring constantly stirring frequently TABLESPOONS UNSALTED BUTTER TEASPOON TIGHTLY PACKED LIGHT V2 CUP GRANULATED whipped cream white chocolate Zabaglione