Bon Appetit Desserts: The Cookbook for All Things Sweet and by Barbara Fairchild

By Barbara Fairchild

Includes a subscription (or renewal) to Bon Appetit Magazine
For greater than 50 years, Bon Appetit journal has been seducing readers with to-die-for muffins. From fast homestyle cookies to unforgettable special-occasion finales corresponding to spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously proven recipes that end up perfectly--every time. Now, culled from Bon Appetit's broad records and together with never-before-published recipes, Bon Appetit Desserts delivers to be the great consultant to all issues candy and wonderful. 
Authored through Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts positive aspects greater than six hundred recipes--from layer tarts to espresso tarts, tortes and cupcakes to pies, truffles, sweets, puddings, souffles, ice cream, cookies, vacation cakes, and masses, even more. absolute to encourage either skilled domestic chefs and people simply beginning out within the kitchen, each one recipe is designed to make sure the dessert training procedure is as relaxing because the accomplished result.
Bon Appetit Desserts is destined to be the definitive, entire, priceless dessert resource.
"This is a beautiful booklet that makes me need to make everything--no, flavor everything--inside! this can be a must-have for each baker, prepare dinner, and candy freak on your life." --Elizabeth Falkner, chef and proprietor of Citizen Cake and Orson
"At final, a suite of Bon Appetit's so much precious dessert recipes, completely proven as continuously, fantastically illustrated, and, in fact, splendidly scrumptious. You'll succeed in for this e-book every time goodies are in your menu, yet you'll get back to it simply as frequently for its myriad advice; nice chapters on materials, gear, and strategies; and the numerous exact and easy-to-grasp how-tos.
It's actually a one-stop publication for we all who love baking." --Dorie Greenspan, writer of Baking: From My domestic to Yours and round My French Table
"Bon Appetit Desserts is full of precisely the type of chocolates i admire to make: inviting, unpretentious, and straightforward to like, but additionally cutting edge sufficient to show a number of heads. And the easiest half is, Bon Appetit Desserts isn't just approximately recipes. With chapters on constituents, apparatus, and methods, plus a slew of assistance from the Bon Appetit try kitchens, it's additionally a mini-education. Oh, when you aren't bought but, i've got ten phrases for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, writer of A selfmade existence: tales and Recipes from My Kitchen Table

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Additional info for Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful

Example text

Soft-gel (aka liquid-gel or liqua-gel) food coloring ($). Okay, so this item isn’t really a tool, but it’s an essential ingredient when decorating with Royal Icing, as I love to do. Because icing consistency can determine success or failure with any given decorating technique, you’re playing the decorator’s equivalent of Russian Roulette if you use anything but a very concentrated food coloring, such as soft-gel. Liquid food coloring is extremely unconcentrated and simply messes with the icing consistency too much.

5. Dragées and sugar beads (aka edible pearls). An online search for these items is bound to leave you scratching your head in confusion. That’s because “dragées,” “sugar beads,” and “edible pearls” are often used inconsistently to describe various types of small round decorative elements. To help clarify matters, I’ve made a distinction between dragées and sugar beads (which I also refer to as edible pearls) in this book. By my definition, dragées are sugar beads onto which trace amounts of metal (primarily, silver) have been deposited to make them glimmer.

Hold the triangle from the corners on either end of the long side, with the long side facing away from you. Also, hold the paper so that its natural curve is facing up. It will be easier to shape the cone in the next step if you’re not fighting the bend in the paper. 2. 3. Turn in the right corner to make a half-cone with a point (or tip) at the center of the long side of the triangle. Be careful not to over-rotate the paper; if you do, your cone will end up very small and narrow. If you’ve properly rotated the paper, the right corner and corner facing you should be closely aligned, as pictured below.

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