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DEMOLITION DESSERTS

Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination. In Demolition Desserts, she presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation. Beginning with a chapter devoted entirely to chocolate chip cookies, Elizabeth breaks down classic desserts and reconstructs them flavor-by-flavor, with stunning results. Even her most elaborate desserts have been adapted for the home kitchen, and each recipe is equipped with a detailed make-ahead time line and a minimalist version for those pressed for time.

Elizabeth Falkner’s Demolition Desserts: Recipes from Citizen Cake
Hardcover: 224 pages
Publisher: Ten Speed Press (October 2007)
Language: English
ISBN-10: 1580087817

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WHITE CHOCOLATE FONDUE RECIPE

This white chocolate fondue recipe is luscious, creamy, velvety smooth flavored with raspberry. This is an easy and fun recipe to make. Try this recipe at your next party or dinner gatherings.

2/3 cup whipping cream
1/4 cup raspberry liqueur, preferably Chambord
A pinch of salt
6 oz. good-quality White Chocolate (such as Valrhona or El Rey), chopped into small pieces
Assorted fruits (such as whole strawberries, pear slices, banana slices, apple slices)
Dried Fruits (such as apricot, candied ginger)
Angel-food cake, brownies, or pound cake cubes
Marshmallows
Cookies

1. In small saucepan, heat the cream and white chocolate stirring constantly, over low heat until the chocolate is melted and smooth.Stir in additional cream, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot and stir in the Chambord. Place over fondue burner set on low. With fondue forks or long bamboo skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add cream 1 tablespoon at a time and stir.) Makes about 1-1/3 cups.

More Recipes:
Mixed Berries Pavlova
Chocolate Cake
S’mores Fondue

PERFECT LIGHT DESSERTS

Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth — but with sensible calorie counts.Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredients combination and superior baking techniques. Not a single recipe has more than 300 calories per serving.

The results are nothing short of spectacular, with desserts that range from devil’s food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don’t taste like “diet desserts” they simply taste great.

All of the recipes in the Perfect Light Desserts achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.

Nick Malgieri is the author of seven books, including A Baker’s Tour: Nick Malgieri’s Favorite Baking Recipes from Around the World, Perfect Cakes, Chocolate, and the James Beard Award winning How to Bake.

Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

Hardcover: 336 pages
Publisher: William Morrow Cookbooks
Language: English
ISBN-10: 0060779292

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THE SWEET LIFE: DESSERTS FROM CHANTERELLE

Kate Zuckerman, the pastry chef at New York City’s four-star restaurant Chanterelle, offers an array of more than 100 mouth-watering desserts recipes, such as Fresh Apricot and Almond Tart, Double Chocolate and Cherry Cookies, Espresso Creme Caramels, Meyer Lemon Souffle, Muscat Grape Sorbet, Strawberry-Rhubarb Crisp, Roasted Apple Beignets with Cinnamon Sugar, Almond Honey Caramel Chews, and Thin and Delicate Peanut Brittle.

The The Sweet Lifeoffers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, souffles, and frozen dessert, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients.

Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glace, readers will know they are in good, capable hands.

The Sweet Life: Desserts from Chanterelle
Hardcover: 224 pages
Publisher: Bulfinch (October 18, 2006)
Language: English
ISBN-10: 0821257447

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