Le Livre des Confitures et des Confiseries
Inhalt nach Le Cuisinier Royal et Bourgeois. Morel, Apt de Provence, 1975, bibliophile Ausgabe mit kupferfarbenen Metall-Einband und Zeichnungen von Früchten zum Ausmalen, 343 S. (franz.) Druckstellen auf Einband

Sweet Cuisine "Cocina Dulce" - English edition!
An attractive and varied dessert menu that signals an authentic revolution in cuisine; close to 80 recipes and over 260 formulas. Ten masters join together in this book to show their distinct styles through innovative techniques and refinded formulas, some of which were previously presented in the industry magazine "La Confitería Espanola" and revised for the occasion, others are published for the first time here. Valuable evidence of the excellent moment sweet cuisine is having in the restaurant industry and a useful reference work.
Sweet Cuisine ia a text whose goal is to go further than a book of original recipes - it expresses a complete and detailed vision of the finest in dessert cuisine. Each formula shows a masterful level of patisserie, executed step by step by exceptional professionals:
Frédéric Bau, Yann Duytsche, Jordi Roca, Montse Estruch, Mey Hofmann, Ramon Freixa, Josep Armenteros, Isaac Balaguer, Annick Janin and Abraham Balaguer.
2006, durchg. Farbf., 215 S. (engl.)

Les Clafoutis Sans Souci Le clafoutis est un dessert particulier: très simple à réaliser, peu cher, préparé depuis des générations et apprécié de tous, il ne figure sur aucune carte de restaurant. C'est un plat familial dans la préparation duquel n'entrent traditionnellement que des oeufs, du sucre, du lait et des fruits. Débutant au débutante, vous ne pouvez pas rater un clafoutis! Cet ouvrage vous propose des recettes traditionnelles, précises et parfaitement défines. Mais vous y trouverez également toute une série de recettes nouvelles, salées et sucrées, classées par genre, toujours trés faciles à réaliser, des idées qui vous surprendront, vous inspireront et surtout feront le bonheur de tous les gourmands.
2005, durchg. Farbf., 142 S. (franz.)

Douceurs du Maghreb Quelques tapis entrecroisés, de jolis poufs posés à même le sol, un grand plateau en cuivre, de beaux verres à thé mulsticolores, une odeur enivrante de jasmin, un fond de musique de "là-bas"... Le décor est planté et la fête peut commencer.
C'est dans une atmosphère des mille et une nuits que cet ouvrage vous invite à découvrir une farandole de douceurs orientales qui défilera devant vous pour votre plus grand plaisir: cornes de gazelle, dattes fourrées, makroud fondants, briouates farcies aux amandes, debla parsemées de pistaches, cigares au miel, sans oublier les fameuses baklawa... Tous ces délices, escortés de l'incontournable thé à la menthe, s'ofrent à vous pour un grand moment de dégustation.
À vous de créer votre propre ambiance et de convier tous ceux que vous aimez à vous accompagner dans ce merveilleux voyage gourmand.
2007, durchg. Farbf., 127 S. (franz.)

Paris Patisseries History, Shops, Recipes
(= Délices - Sublimes et Exquises Pâtisseries)
Gourmet Patisseries of Paris
Preface by Pierre Herme
An exquisitely photographed introduction to the great French tradition of baking — from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris. Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Pâtisserie is an integral part of the city's culinary tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macarons, éclairs, baba au rum, tarts, mont blanc, polonaises, and oriental cakes.
Twenty pastry chefs show off their artful creations and share their signature recipes, which are described in the context of their historical tradition, composition, and gastronomic properties.
The evolution of the pastry art is also explained, focusing in particular on the new generation of Parisian pâtissiers and chocolatiers, buzzing with the creativity and ingenuity that are redefining their craft.
The book includes an address book of the best pâtisseries and tea rooms in Paris along with twenty recipes from the city's most respected pastry chefs.
2010, durchg. Farbf. v. Christian Sarramon, 176 S. (engl.)

Indulgence - Petits Fours A Fine Selection of Sweet Treats
Enthused by the revival of the art of High Tea and combined with the on-going trend for home cooks to lovingly produce hand-crafted gourmet items for sharing, a specially selected team of pastry and dessert chefs have developed a decadent new title in the Indulgence series featuring the most delicious recipes for Petit Fours.
The book contains more than 60 delicious and addictive recipes for fabulous sweet treats like orangecheesecake petits fours or mini raspberry and frangipane tarts.
2009, durchg. Farbf., 160 S. (engl.)

101 Things to Do With Gelatin From decade-old classics to modern concoctions, gelatin is an all-American treat that has found its way into practically every home across the country. Easy to make and fun to eat, the treats in 101 Things to Do With Gelatin will add zest to any meal or occasion! Try the delicious Pomegranate Salad, Key Lime Cream Cheese Pie, Cherry Chocolate Cake, Strawberry Pizza, and Sweet-and-Sour Berry Slush! From Fruit Salads to Cakes, Pies, Spoon Desserts, Drinks, and more.
2008, 123 S. (engl.)

Turkish Bakery Delight In Turkish Bakery Delight, the author introduces a mixture of traditional Turkish baking recipes — savory and sweet - along with recipes developed with a contemporary touch. Each recipe is introduced with fun facts about the origin of the dish and how to serve it. From Gozleme, a classic Turkish pastry prepared for kings, to the mango dessert Muhallebi sold on every corner, there's a little something for everyone. Includes a basic guide to Turkish pronunciation and a glossary of terms for names and ingredients. The perfect companion for the adventurous baker.
2010, durchg. Farbf., 159 S. (engl.)

Baker's Manual. In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic "formulas," or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
Crucial formulas for baking success - an updated edition of the classic reference.
What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pate Brisee to Pastry Cream and Creme Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef. 2002, 336 S. (engl.)

The Art of the Dessert. About this book:
"Ann Amernick's love of her art shines through every recipe in this glorious book. Few pastry chefs are capable of creating gorgeous works of art that also taste delicious. Ann's always do. She has a heartwarming desire to share with the home cook all the knowledge she has amassed over a lifetime of hard work in the kitchen. This book is a delicious distillation of an artist's life's work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts." (Patrick O'Connell)
"Ann has been mastering the classics of pastry for many years, and I am glad she has come out with a beautiful book to showcase her talent and knowledge of pastry." (Daniel Boulud)
"The Art of the Dessert showcases Ann's well-respected career and vast repertoire of knowledge in pastry. This cookbook clearly conveys her passion and talent for baking. It is a perfect complement to the passionate baker's cookbook collection." (François Payard)
"A 'must have' for any serious baker. Ann's years of experience as a professional pastry chef and bakery owner make her an authority in her field. Beautiful and tasty, the recipes in this complete collection are my new best friends. Her jewel-like style when it comes to desserts is irresistible." (Gale Gand)
Contents:
My Trucs of the Trade - Cakes and Tortes - Pies and Tarts - Cookies and Candies - Cold Desserts - Warm Desserts - Dessert Sandwiches.
2007, zahlr. Fotos u. Abb., 350 S. (engl.)