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 Desserts 150 recettes de desserts faciles à réaliser
Retrouvez les saveurs de votre enfance dans cet ouvrage consacré aux desserts, entremets et autres douceurs. Chaud ou froid, acidulé ou chocolaté, avec ou sans fruits, crémeux ou croustillant, épais ou moelleux, le dessert est ici à l'honneur. Les grands classiques sont bien sûr présents, comme le fondant au chocolat, le baba au rhum, la tarte au citron meringuée. mais quelques recettes originales font place aux mariages subtils et insolites ainsi vos papilles seront surprises et ravies, grâce aux beignets de glace choco et coulis d'ananas ou le soufflé glacé à la réglisse. Petits et grands ne feront qu'une bouchée de ces délicieux desserts!
2005, durchg. Farbf., 172 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.)

El Libro de Oro de los Postres Repostería tradicional y moderna, y las mejores recetas de los monasterios
Para muchas personas el postre es la parte más sabrosa de una comida, un pequeno acontecimiento gastronómico diario, y también el toque de color de cualquier jornada festiva o gran celebración.
Esta obra es un compendio de recetas que nos ayudará a elaborar las técnicas básicas de la repostería - salsas, cremas, banos y masas -, también servirá para alegrar desayunos y meriendas - bizcochos, galletas, magdalenas y bollería - o para hacer los típicos dulces de verano - sorbetes, granizados y helados - y deliciosas tartas y postres al estilo tradicional de los monasterios.
Las frutas, que pertenecen a este mismo ámbito culinario, son fuente de salud y vitaminas y un componente imprescindible de una dieta equilibrada. Resultan muy apetitosas por sí solas, pero también preparadas en mermeladas, confituras, compotas y jaleas.
Numerosas recetas realizadas a partir de frutas completan la abundante información práctica que este libro brinda a los amantes de los sabores dulces.
La Opinión, Oviedo, ca. 1999, durchg. Farbf., 600 S. (span.)

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.)

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.)

Coffee Cakes and Desserts. 70 delectable mousses, ice creams, terrines, puddings, pies, pastries and cookies, shown step by step in 270 gorgeous photographs.
This glorious coffee cookery book is dedicated to exploring the flavour of coffee and satisfying the tastebuds with new and exciting recipes for all occasions, from iced delights, sumptuous tortes and melt-in-the-mouth pies and pastries, to deliciously satisfying biscuits and breads.
Over 70 recipes give full scope to the imagination, showing how the rich flavour of coffee can transform perennial family favourites into something really special.
From simple sponges to elaborate tortes and velvety cheesecakes, there are cakes to rival any professional confection. Some, such as Coffee Almond Marsala Slice, are perfect with mid-morning coffee. Others, like Coffee Chocolate Mousse Cake and Cappuccino Torte, make unforgettable dinner party desserts.
There are also updated recipes for pies and tarts and classic pastries from all around the world. Try Coffee Custard Tart, Danish Coffee Pastries and Coffee Cream Profiteroles.
Fruit always makes the perfect dessert, no matter how simple or grand the meal, but with these recipes you can really put a new twist on simple desserts. Try steeping oranges in a hot coffee syrup or, for pure indulgence, serve a slice of Sticky Pear Pudding.
Beautifully presented with clearly explained step-by-step instructions and more than 270 photographs, Coffee is a visual feast of enticing food.
2008, durchg. Farbf., 96 S. (engl.)

La Nouvelle Cuisine des Desserts Un livre qui vous plongera dans le monde des desserts. Plus de 160 photos offrent une appréciation détaillée des caractéristiques , textures et finitions de chaque élaboration. Les multiples combinaisons de saveurs et textures ouvrent un monde de possibilités sans limites. Commentaires et conseils utiles garantissent un résultat parfait tant sur le plan de l'élaboration et de l'assemblage que la mise sur assiette et la dégustation. Suggestions du sommelier sur les vins susceptibles d'accompagner au mieux chaque dessert.
2003, durchg. Farbf., 319 S. (franz.)

Dessert Cuisine "We introduce an outstanding book: the very first work dedicated to dessert cuisine. This is one of the most innovative gastronomy trends, a must in the best restaurants. Though his young age, Oriol Balaguer is considered to be one of the great masters of this new professional style. He has led the revolution making the move from shop patisserie to restaurant patisserie as a natural evolution of his frantic professional path.
The book's beautiful presentation and modern design, along with the photographs' high quality, make it fascinating and will take you into the world of dessert cuisine. Oriol Balaguer's extraordinary command of raw materials allows him to optimize its use and yield. He gives a clear presentation of the necessary ingredients, describes the preparation methods with precise instructions for techniques used and makes comments and advice to consider for perfect preparation, assembly, serving and consumption. Dessert cuisine is a revolutionary concept whose complexity is displayed by Oriol Balaguer through such daring creations as his 'bigarreau cherry soup with cream cheese sorbet and beet', his 'tomato ravioli with yogurt sorbet and basil' and his 'curry chocolate lollipops'. This book is the best proof of Oriol's boundless genius and indisputable talent."
2004, durchg. Farbf., 319 S. (engl.)

Paleo Desserts 125 Delicious Everyday Favorites, Gluten- and Grain-Free
Now you can have your cake and be paleo, too! The Paleolithic diet and lifestyle — based on eating hunter/gatherer foods for optimal health — has surged in popularity, but with grains, dairy, and refined sugars off the menu, indulging isn't easy. "The Joy of Paleo Desserts" is the first comprehensive cookbook of its kind: everyone's favorite desserts now made Paleo friendly, lower carb, and gluten free. Providing 125 mouthwatering, easy-to-follow recipes from brownies to milkshakes, Jane Barthelemy serves up treats to satiate even the biggest caveman sweet tooth. Recipes include Raspberry Crumble Bars, Tiramisu, Black Forest Cherry Pie, Lemon-Berry Parfait, Pumpkin Cheesecake, Whipped Coconut Crème, and more. The Joy of Paleo Desserts includes a color-photo insert and ingredient lists for simplified shopping.
2012, Farbf., 246 S. (engl.)