How to Cook Desserts

How to Cook Desserts

By
Leiths School of Food and Wine
Contains
77 recipes
Published by
Quadrille Publishing
ISBN
978 184949 550 9
Photographer
Peter Cassidy

These easy-to-use recipes take the reader through every aspect of preparation and cooking. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative guide. There are illustrated step-by-step guides to making a host of puddings, from simple crêpes and crème brûlées, through to jellies, soufflés and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry soufflé, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.

In this book

  1. Introduction
  2. Fruit puddings
  3. Steamed puddings, soufflés and crêpes
  4. Creamy desserts
  5. Meringues
  6. Ice creams and sorbets
  7. Sauces and dessert biscuits

Recipes in How to Cook Desserts

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