- Table View
- List View
Sugar Animal Cake Toppers: 5 easy to follow sugar animal designs
by Maisie ParrishLearn how to make amazing fondant cake topper designs, with 4 fun ideas for sugar characters, bases and accessories. Whether it’s a playful mummy panda with her mischievous cubs, or a kitten with a comfy cushion and a ball of yarn to play with, each cake topper design has three unique features for you to make – use these individually or mix and match from different designs to create your own unique cake toppers! Basic cake decorating techniques are explained with clear illustrated step-by-step instructions, so everyone can make fun cake toppers for birthdays, weddings and any occasion!From Maisie Parrish, author of the bestselling Fun & Original series! Sugar Animal Cake Toppers is excerpted from Maisie Parrish’s fantastic Character Cake Toppers, with over 65 fun ideas for sugar characters, bases and accessories.
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
by Marlene Parrish Robert L. Wolke"All you have to do is ask 'why' and open to any page. Good luck putting it down." --Alton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
by Brad Thomas ParsonsThe European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available--from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional. Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons--author of the James Beard and IACP Award-winner Bitters--will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.From the Hardcover edition.
Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers
by Brad Thomas ParsonsDistillery Cats contains the whimsical tales of working cats in distilleries around the world, with charming illustrations of the beloved mousers. Distillery Cats cheekily tells the tale of the historical role of these spirited cats and their evolution from organic pest control to current brand ambassadors. James Beard Award-winning author (and noted cat enthusiast) Brad Thomas Parsons profiles 30 of the world's most adorable and lovable distillery cats, featuring "interviews," a hand-drawn portrait of each cat, plus trading card-style stat sheets with figures like "super-power" and "mice killed." Featuring 15 cocktail recipes to enjoy while you page through, Distillery Cats is a quirky but essential addition to any cat or spirits lover's bookshelf.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time
by Brad Thomas ParsonsFrom the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
Bitters
by Brad Thomas Parsons Ed AndersonGone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
You Wanna Piece of Me?: More than 100 Seriously Tasty Recipes for Sweet and Savory Pies
by Jenell ParsonsIs there really anyone who doesn't love pie? Grab a great big slice of it here, with easy-to-follow, phenomenal-tasting pie recipes of all kinds.There is nothing better than a tender, flaky slice of perfect pie still warm from the oven. With You Wanna Piece of Me? you can blow your family and friends away with the very best bakery-style pie they've ever eaten--then drop the bombshell that you made it from scratch!With savory and sweet pies from riffs on classics like Apple Brown Butter Rosemary Pie to creative creations like Bacon Cheeseburger Pie, Raspberry Custard Crumble, and Fat Elvis (a mind-blowing chocolate banana caramel creation smothered in peanut butter whipped cream), plus easy-to-freeze handpies for make-ahead meals, there is a pie here for absolutely everyone. Vegetarian, vegan, fish, chicken, beef, lamb, fruit, cream, nut and more! As well as recipes like Pie Pop Tarts and Pie Poutine to use up all your extra dough scraps. You'll also find everything you need to know to make the prettiest pies ever: a comprehensive guide to tools and ingredients, troubleshooting techniques for pastry, tips and tricks for crafting creative edges (braids! lattices! rosettes!), the lowdown on egg washes, crumbles, sauces to drizzle and sugars to sprinkle, and so much more, all told by Jenell Parsons, owner of The Pie Hole shops and creator of "a whole different level of pie!" according to Guy Fieri, and he should know. Whether you've been craving pie but heard making your own pastry is too damn hard (not true: here are step-by-step recipes and photos for flawless crusts every time), or are a seasoned pie pro who is looking to branch out beyond your standard Apple and Pumpkin, these 100+ pie recipes are for you. Gluten free options? Absolutely. Vegan recipes? So many. You will be having pie for breakfast, lunch, dinner, and obviously, dessert. Fire up your oven and hand out the forks--it's time to stuff your pie hole!
How To Pick A Peach: The Search for Flavor from Farm to Table
by Russ ParsonsCritics greeted Russ Parsons&’ first book, How to Read a French Fry, with raves. The New York Times praised it for its &“affable voice and intellectual clarity&”; Julia Child lauded it for its &“deep factual information.&” Now in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren&’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.
How To Read A French Fry: And Other Stories of Intriguing Kitchen Science
by Russ Parsons"With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever." - Deborah Madison"Russ Parson’s new book is fascinating to read and totally useful in the kitchen. Food lovers like me are always hungry for an understanding of what is happening inside our saucepans, our pot roasts, and our peach pies. Parsons’s scientific explanations are very satisfying and his recipes look mouthwatering. He writes with the clarity of a good journalist, the skepticism of an accomplished editor (which, as editor in chief of the L.A. Times Food Section, he surely is), and the energy of a passionate home cook, who knows just what the rest of us need to know." — Jeffrey Steingarten" If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.The recipes not only tell you the what, but also the why. I learned a lot." — Ruth Reichl, editor in chief Gourmet magazine Gourmet —
The Four-Pack Revolution: How You Can Aim Lower, Cheat on Your Diet, and Still Lose Weight and Keep It Off
by Ryan Parsons Chael SonnenNot everyone can achieve a six-pack like a fitness magazine cover model, but anyone can achieve a four-pack. By adjusting your expectations to attainable and healthy goals, you can achieve long-term and lasting fitness. Written by famed MMA fighter Chael Sonnen and MMA sports performance expert Ryan Parsons, The Four-Pack Revolution uses the latest science and motivational exercises to guide you on a journey toward a healthier and—just as importantly—more sustainable weight-loss program. Instead of a simplistic or one-concept gimmicky diet, The Four-Pack Revolution presents a total-life approach for attainable goals by:· Debunking the myths and revealing the science of weight loss· Arguing that “system resets” or breaking your diet can actually have health benefits· Presenting how to manage key hormones through diet· Designing intense, 10-minute workouts that are more effective than more time-consuming cardio workouts· Illustrating the healthy ratio of carbs, fat, protein and how to practice portion control· Sharing tips for maintaining a plan even while eating out· Providing a shopping list for a four-week meal planWith The Four-Pack Revolution, you can achieve a four-pack—while still enjoying life.
The Chilango Burrito Bible
by Eric PartakerVOTED BEST BURRITOS IN LONDON (TIME OUT)Just about anything you can dream up can become a burrito. There are no rules.THE OFFICIAL CHILANGO COOKBOOKChilango is continuously raising the bar for Mexican food, with their lust for new tastes and their no holds barred approach to flavour. With over 80 delicious and vibrant recipes - some beloved classics from the restaurant, some with a twist and many, many more that are completely new - The Chilango Burrito Bible is a must-have for foodies and burrito-devotees everywhere. Recipes include: Chilango fried chicken burritoUltimate surf 'n' turf burritoVegan charred pineapple and pickled jalapeno burritoBreakfast burrito (with black pudding and scrambled eggs) Caramelized coconut rice S'more churros with chocolate chili sauce
The Chilango Burrito Bible
by Eric PartakerVOTED BEST BURRITOS IN LONDON (TIME OUT)Just about anything you can dream up can become a burrito. There are no rules.THE OFFICIAL CHILANGO COOKBOOKChilango is continuously raising the bar for Mexican food, with their lust for new tastes and their no holds barred approach to flavour. With over 80 delicious and vibrant recipes - some beloved classics from the restaurant, some with a twist and many, many more that are completely new - The Chilango Burrito Bible is a must-have for foodies and burrito-devotees everywhere. Recipes include: Chilango fried chicken burritoUltimate surf 'n' turf burritoVegan charred pineapple and pickled jalapeno burritoBreakfast burrito (with black pudding and scrambled eggs) Caramelized coconut rice S'more churros with chocolate chili sauce
Food, Inc. 2: Inside the Quest for a Better Future for Food
by Participant and Karl WeberAn eye-opening guide to how America feeds itself and an essential companion book to the new documentary America&’s food system is broken, harming family farmers, workers, the environment, and our health. But it doesn&’t have to be this way. Here, brilliant innovators, scientists, journalists and activists explain how we can create a hopeful new future for food, if we have the courage to seize the moment. In 2008, the award-winning documentary Food, Inc. shook up our perceptions of what we ate. Now, the movie&’s timely sequel and this new companion book will address the remarkable developments in the world of food—from lab-grown meat to the burgeoning food sovereignty movement—that have unfolded since then. Featuring thought-provoking original essays from: Michael Pollan • Eric Schlosser • David E. Kelley and Andrew Zimmern • Senator Cory Booker • Sarah E. Lloyd • Carlos A. Monteiro and Geoffrey Cannon • Lisa Elaine Held • Larissa Zimberoff • Saru Jayaraman • Christiana Musk • Nancy Easton • Leah Penniman • David LeZaks and Lauren Manning • The Coalition of Immokalee Workers • Michiel Bakker • Danielle Nierenberg This book is the perfect roadmap to understanding not only our current dysfunctional food system, but also what each of us can do to help reform it.
Contemporary Japanese Restaurant Design
by Nacass Partners Motoko Jitsukawa Cornucopia K K.With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.
The Complete Idiot's Guide to Eating Well on a Budget: Fantastic Food on a Frugal Budget
by Jessica Partridge Lucy BealeEating both plentifully and nutritionally for less...includes 150 recipes The Complete Idiot's Guide® to Eating Well on a Budget is packed with tips, strategies, ideas, and more than 150 recipes for those who are either new to food budgeting or have had to greatly tighten their food budgets. Readers will not only learn how to do savvy grocery shopping, they will learn how to eat out on a budget. • Features preparation and cooking strategies • More than 150 budget-conscious recipes • The current tough economic times more Americans than ever need to watch what they spend on food • Addresses the challenge of buying healthier foods—which are often more expensive—and maintaining a careful budget
There’s No Taste Like Home
by John Partridge** THE FIRST BOOK FROM THE WINNER OF CELEBRITY MASTERCHEF 2018**There's No Taste Like Home tells the remarkable story of John's life in food and his emotional journey of grief and recovery through cooking, with every dish inspired by a personal memory, and each punctuated with stunning photography. It is cookbook with real difference and emotion - born out of his winning MasterChef menu that was inspired by his mother who he had recently lost to Alzheimer's.During the year leading up the MasterChef final John learnt to reconnect with his past, to grieve and to heal through cooking. There's No Taste Like Home is a collection of heart-warming, fuss-free and budget-conscious recipes that each promise to deliver a simultaneous sense of nostalgia and comfort. From easy Breakfast Doughnuts to fun Fish & Chip Tacos to a showstopping Black Forest Gateaux there really is something to satisfy every palette and suit all occasions no matter your skillset or budget. John has created this wonderful collection of recipes, drawing on all his favourite memories of food, menus and cooking, adding his own unique and creative twist to each dish.
There's No Taste Like Home
by John Partridge** THE FIRST BOOK FROM THE WINNER OF CELEBRITY MASTERCHEF 2018**There's No Taste Like Home tells the remarkable story of John's life in food and his emotional journey of grief and recovery through cooking, with every dish inspired by a personal memory, and each punctuated with stunning photography. It is cookbook with real difference and emotion - born out of his winning MasterChef menu that was inspired by his mother who he had recently lost to Alzheimer's.During the year leading up the MasterChef final John learnt to reconnect with his past, to grieve and to heal through cooking. There's No Taste Like Home is a collection of heart-warming, fuss-free and budget-conscious recipes that each promise to deliver a simultaneous sense of nostalgia and comfort. From easy Breakfast Doughnuts to fun Fish & Chip Tacos to a showstopping Black Forest Gateaux there really is something to satisfy every palette and suit all occasions no matter your skillset or budget. John has created this wonderful collection of recipes, drawing on all his favourite memories of food, menus and cooking, adding his own unique and creative twist to each dish.
Uncorked: My Journey Through the Crazy World of Wine
by Marco PasanellaMarco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a peek behind the curtain of the wine world. Pasanella takes the reader into the underbelly of his store and the industry, which is steeped in history yet fanatical about technology and brimming with larger-than-life personalities. Infused with rich details of his historic waterfront building in New York City and his sojourns to Tuscany, Pasanella's memoir is one of transformation through a project many fantasize about but few commit to. A colorful cast of characters rounds out this fascinating journey through the world of wine.
The Little Local Vermont Cookbook: Recipes For Classic Dishes
by Melissa Pasanen30 classic Vermont recipes to treasure The Little Local Vermont Cookbook brings the natural flavors of the Green Mountain State to your table. Whether you’re starting the day with Maple Bacon Skillet Biscuits or enjoying a midday meal of Cheddar Ale Soup, this sweet little book will pack a powerful punch of nostalgia. No matter where you’re eating, you can round out your evening with Harvest Stuffed Squash, followed by a batch of classic Maple Ginger Cookies, and you’re guaranteed to feel like you’re back in Burlington. Written by a regional food expert and beautifully illustrated, this cookbook is the perfect way to jog mountain memories.
Allergen-Free Baker's Handbook: 100 Vegan Recipes [A Baking Book]
by Cybele PascalFree to Eat Sweets!The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for "normal" foods that are both safe and delicious. The Allergen-Free Baker's Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider's advice about choosing safe products and sources for buying them. As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid's favorite: Pizza. In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!From the Trade Paperback edition.
Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame
by Cybele PascalA collection of 75 completely allergen-free recipes ready in 30 minutes or less, perfect for food allergic kids and busy professionals who need to get meals on the table swiftly.Recipes for 75 everyday favorites ready in 30 minutes or less With her acclaimed cookbooks and loyal following, Cybele Pascal has been pioneering allergy-friendly cooking for more than a decade. As the mother of two kids with food allergies, Pascal knows the value of weeknight-friendly allergy-free recipes that can be prepped and on the table in half an hour without sacrificing flavor or texture. Through adept ingredient substitutions and easy-to-follow techniques, Pascal excels at providing enticing recipes that steer clear of the top eight allergens and appeal to home cooks who need to avoid dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, and sesame. Pascal's allergy-friendly versions of favorites like Creamy Mac 'n' "Cheese," Buffalo Wings with Ranch Dressing, Chicken Mole Soft Tacos, Gnocchi, Deep Dish Pizza with Italian Sausage, and Beef and Broccoli Stir-Fry have all the appeal of the originals, and are perfect for food allergic kids and busy professionals. Allergy-Free and Easy Cooking is a delightful solution that will help you get flavorful, safe meals on the table swiftly.
La cocina fácil de Lorraine Pascale
by Lorraine Pascale100 recetas fabulosas y fáciles de preparar de la mano de Lorraine Pascale. La cocina fácil de Lorraine Pascale es el libro que sus muchos fans estaban esperando. Con un estilo elegante y desenfadado, nos presenta platos divertidos y asequibles para cada ocasión, lejos de la complicación y de la elaboración excesiva. Así, nos ofrece una receta clásica de la vieja escuela con un toque personal, como su paella «a mi manera». O, para un rápido tentempié, su receta de pasta cremosa con panceta, champiñones y parmesano o una de sus muchas delicias vegetarianas como las barritas de cereales top fashion, el pan de maíz con cebolleta y chile rojo o el risotto de setas, castañas y guisantes con aceite de trufa. La noche del viernes con amigos podría estar aderezada con los jarretes de cordero braseados al rioja con chorizo y ajo o con el pollo al estilo Kiev, que se pueden preparar de antemano y hornearse mientras llegan los demás. Y, por supuesto, no hay que olvidar el impecable gusto de Lorraine por las recetas de postres tradicionales, como su sorprendente tarta de chocolate sin harina, sus muffins de frambuesa con azúcar moreno o su tarta grafiti. Con fotografías de casi todas las recetas, consejos y trucos que facilitan la preparación y el mejor resultado, cada página rebosa inspiración culinaria. Los fans de Canal Cocina recomiendan a Lorraine Pascale:«¡Me encanta! Lo hace tan fácil que parece sencillo.» «Sus recetas son estupendas y fáciles de hacer.» «¡Me he vuelto adicta a su programa! Sus recetas son riquísimas y hace que todo parezca sencillo.»
Everyday Easy
by Lorraine PascaleThe international culinary superstar and author of A Lighter Way to Bake returns with a bright and breezy full-color cookbook that features 100 simple yet elegant recipes for every day and entertainingInfused with charisma and charm, Everyday Easy showcases Lorraine Pascale's elegant, fuss-free cooking, with recipes perfect for both everyday suppers and annual feasts. Enjoy quick but satisfying weeknight dinners such as Pan-Fried Mascarpone Gnocchi with Basil Pesto or Spicy Chicken Fajitas. Thinking of entertaining? You'll find dinner-party delights such as Maple and Balsamic-Glazed Lamb Chops or Warm Salmon and Lentils with Chorizo and Asparagus.Everyday Easy offers something for every chef and every occasion, whether you're looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.
A Lighter Way to Bake
by Lorraine PascaleLorraine Pascale truly believes that eating healthy does not mean having to abandon all the good things in life. Baked goods and dishes, from the savory to the sweet, so often find themselves consigned to the list of dietary no-no's, but Lorraine wants to gently challenge our assumptions and offer—amid the deluge of decadent baking books out there— a lighter way to bake.For many years, Lorraine's fans have asked her if she could make some of their best-loved indulgences a bit lighter, so that they could enjoy them a little more often and with less guilt. Classic no-holds-barred sweets hold a special place in Lorraine's heart, but she wanted to offer healthier versions of them, along with some new ideas, so she embarked on a long journey of experimentation, testing, retesting, tears, and eventually...progress: treats that retain maximum flavor yet are bursting with goodness. And the fruits of her labor are all here, but they still taste naughty!A Lighter Way to Bake isn't packed with obscure grains, nuts, or seeds. Instead, using everyday ingredients, with expert nutritionists evaluating every morsel, she has come up with 100 nourishing, stress-free recipes, from everyday breads and savory meals to light snacks, divine pastries, and heavenly cakes. Sesame Pretzel Buns or Cappuccino and Cinnamon Pecan muffins are the perfect afternoon pick-me-up. Skinnier Mac and Cheese or Herbed Baked Chicken Tenders with Honey & Mustard Dipping Sauce are surefire winners for family dinners. And Chocolate Chocolate Torte or Pumpkin Spice Cupcakes with Cream Cheese Frosting will make for a sumptuous finish.Lorraine Pascale's fun, sociable style of cooking came to wide public attention with her landmark BBC television show, Baking Made Easy. The book of the series went on to be a perennial bestseller in the U.K., and Lorraine quickly became the most successful debut cookbook author ever in Britain.
Recién horneado por Lorraine Pascale: 100 recetas dulces y saladas
by Lorraine PascaleMi libro contiene cien de mis recetas favoritas e incluye tanto elaboraciones dulces como saladas que te servirán para cada día de la semana.Así que, despliega el delantal, apaga el teléfono, cierra firmemente la puerta de la cocina y sube el volumen de la música... ¡Porque ahora lo único que importa es hornear!