HONEY CARAMELIZED ASIAN PEAR POUND CAKE RECIPE
This delicious Honey Caramelized Asian Pears Pound Cake is served with vanilla ice cream at Philippe in Miami. Pastry Chef Keith Freiman of Philippe in Miami will take you step-by-step through his recipe and share tips and trick-of-the-trade to make this wonderful pound cake studded with honey caramelized Asian pears, to view the video please click here.
CARAMELIZED HONEY ASIAN PEAR POUND CAKE
by Keith Freiman, pastry chef at Philippe Miami Beach, FL
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Philippe, 2305 Collins Avenue, Miami Beach, FL; 305-674-0250. www.philippechow.com
CAFE BLANC CHANTILLY CHOCOLAT BLANC D’ORANGE
CHANTILLY CHOCOLAT BLANC D’ORANGE
by Tomi Harase, chef/owner of Cafe Blanc, CA
(Makes 30 – 6 cm diameter, 5 cm height, round molds)
Watch and learn how Chef Tomi Harase makes this delicious cake made with white chocolate orange mousse.
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Cafe Blanc, 298 E. 17th Street Unit B; Costa Mesa, CA; 949-631-9999. WWW.CAFEBLANC.US
VOSGES EXOTIC TRUFFLE COLLECTION
This is Katrina Markoff first Vosges chocolate truffle collection. After returning from Le Cordon Bleu in Paris and a trip around the world, she began to use chocolate as a medium to recount the adventures of her travels. When you unravel the purple bow… “Nagaland, it is vibrant with curry, macadamia nuts beckon to Australia. You will relish in Chinese star anise, reminiscent of the forbidden green absinthe of days long past. So open your senses and experience the culture, take a bite and imagine what it is like to stand on the streets of Shangai”… In this truffle box you will “travel the world through chocolate” one bite at a time. www.vosgeschocolate.com
BAKEWISE: THE HOWS AND WHYS OF SUCCESSFUL BAKING WITH OVER 200 MAGNIFICENT RECIPES
BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back, it’s all here! Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.
With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water — not just brushing off the flour — making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.
Popular Chefs and Cookbooks 4 for $1 each
Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. Food editors and writers have kept CookWise, Shirley’s previous book, right by their computers. Now that spot they’ve been holding for BakeWise can be filled.
BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley’s daughter-inlaw’s mother. Shirley also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience — “better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun’s habit.
Some will want it simply for the recipes — incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners’ sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley’s popovers are huge!
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Hardcover: 544 pages
Publisher: Scribner (October 28, 2008)
Language: English
ISBN-10: 1416560785
Also Available in: Kindle 
BAKED: NEW FRONTIERS IN BAKING
After many years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Ever since Baked opened in January 2005 they have recieved rave reviews. The bakery has been reviewed in countless magazines. Matt and Renato do not re-create Grandma’s pound cake or cherry pie at Baked. When they left their advertising careers behind, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. Their visions were to make “Hip, Cool…” baked treats…Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies garnished with malted milk balls. Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving as they are sweet-toothed. Which is not to say that Matt and Renato sidestep tradition absolutely such as Baked Chocolate Pie made with the ’secret ingredient’, Ovaltine, pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea and recipes in this cookbook is freshly Baked.
Baked: New Frontiers in Baking
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215
TIRAMISU FOR 2 RECIPE
The word tiramisu literally means “pick-me-up” in Italian. This is a very quick and easy dessert and you don’t need much experience to get the best results. Use the best ingredients you can afford. Read more
ZChocolat CHOCOLATES
Doctor, doctor…
Whether your spirit needs some mending, or your body could use some pampering, this pack will indulge your every craving. created this survival pack that beats all chocolate fixes. With this Survival Pack, you won’t be needing any doctor. Nothing will reinvigorate your mind, body and soul like these 15 handmade French truffles from their four award-winning chocolatiers. Savor an amazing variety of pralines and Caramel truffles; discover sublimely flavored chocolates hinting of orange essence, ripe raspberries, wild blackberry, Bourbon vanilla, star anise, ginger-bread and even lavender-honey; all covered in rich dark chocolate or thickly dusted with pure cocoa or encased in creamy milk chocolate. To ensure that you can locate them during a chocolate emergency a red flashlight key-chain with a compass and whistle accompanies this pack. Handcrafted in France with the finest all-natural European ingredients, absolutely no preservatives and 100% pure cocoa butter. Visit
CONFETTI CAKES FOR KIDS
Elisa Strauss of Confetti Cakes create confections as elaborate as a platter of sushi, a wine bottle in a crate, and a designer handbag. Now she is doing again focusing her talents on her younger fans with this enchanting collection of cakes,cookies, and cupcakes for kids. Strauss starts readers off with 20 delicious recipes and all the basic techniques needed to complete any project in the book. Then she offers step-by-step instructions for 24 jaw-dropping designs that can become the centerpiece of any celebration. Projects span the imagination–from a charming sock monkey, to an MP3 player, to playful hula gingerbread girls and boys–and will appeal to anyone looking for the perfect way to thrill a child with a delectable, spectacular creation.
Product Details
* Hardcover: 224 pages
* Publisher: Little, Brown and Company (November 5, 2008)
* Language: English
* ISBN-10: 031611829X
* ISBN-13: 978-0316118293
* Product Dimensions: 10.2 x 8.1 x 1.3 inches
* Shipping Weight: 2.6 pounds
List Price: $29.99
Price: $19.79 & eligible for FREE Super Saver Shipping on orders over $25.
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