JIN PATISSERIE CHOCOLATES
EAST MEET WEST… Award-winning pastry chef Christy Choo of Jin Patisserie perfectly infuse Asian inspired flavored such as, Mango Kalamansi, Lemongrass, Lychee, Jasmine, Black Roasted Sesame, Chrysanthemum, with premium chocolate without outshining its flavor. Each exquisite chocolates are handmade and beautifully decorated.
TRY… the 24 PIECES JEWELRY BOX
WHERE… at 1202 Abbot Kinney Blvd., Venice Beach, CA or online at www.jinpatisserie.com
DESSERTS MAGAZINE SWEET GIVEAWAY ISSUE #12
You can enter them all, but you MUST enter for each prize separately. Good luck to all!!!
THREE lucky winners will each win one half pound box of La Maison du Chocolat Coffret Maison Dark and Milk
This decadent box, composed of milk and dark chocolates, is the ideal gift to discover the marvelous creations of La Maison du Chocolat. US$50.00
To find out more about this collection, please visit www.lamaisonduchocolat.com
To enter please fill the form below:
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The Spice Kitchen: Everyday Cooking with Organic Spices
by Katie Luber, Sara Engram
In this book there are more than one hundred fuss-free and easy delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. $29.99; www.andrewsmcmeel.com
Tsp Spices Sweet Heat Organic Twin Set
Sweet Heat contains one can each of true cinnamon from Saigon and crushed ancho chiles. Each spice can contains 12 one-teaspoon packets. Sweet Heat is an age-old taste sensation made dazzlingly new. Awaken your senses with the delicate flavor of true cinnamon and ancho chile. Teaspoon packets allow you to use them singly or together. US$17.99; www.tspspices.com
You can purchase The Spice Kitchen: Everyday Cooking with Organic Spices
cookbook for $19.79 & eligible for FREE Super Saver Shipping on orders over $25 AND Tsp Spices Sweet Heat Organic Twin Set, 24 One-teaspoon Packets, 2.0-Ounce Boxed Tins (Pack of 2)
for $27.69 & eligible for FREE Super Saver Shipping on orders over $25 at www.amazon.com
TWO lucky readers will each win The Spice Kitchen: Everyday Cooking with Organic Spices
To enter please fill the form below:
*NO PURCHASE NECESSARY TO WIN. Entry rules and prize details: Open to anyone, but we can only ship to U.S. residents. If you know someone who resides in the U.S. and want to send it to this person, then feel free to enter our Sweet Giveaway. Entries must be received between 12:00 a.m. Pacific Time January 19, 2010 and 11:59 p.m. Pacific Time, February 9, 2010. The winner will be randomly drawn from all valid entries and will be notified via email using the email address supplied for entry into the Sweet Giveaway. Entry can be done only online by submitting an email address and validating the address via an email confirmation sent to the entrant. Entry requires subscribing to the free subscription of Desserts Magazine. Drawing date: February 13, 2010
CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.
Inside this gorgeously illustrated book, you’ll find everything you need to make, store, and enjoy hundreds of sweet delights. Chapters include:
*Equipment and Ingredients: Details on exactly what you need—and don’t need—to create treats that will wow your friends and family
*Chocolate, Chocolate, Chocolate: A comprehensive guide to everyone’s favorite ingredient—exactly what chocolate is, how to decipher chocolate product labels, and tips on selecting the right kinds of chocolate for all your favorite recipes
*Master Techniques: A clear explanation of the key skills needed for candy making—including everything from cooking sugar to chopping, storing, and tempering chocolate
*Truffles and Chocolates: Easy-to-follow recipes for all types of truffles, including Black Forest, Coconut-Lime, and Sesame-Ginger; as well as a variety of barks, t’ings, meltaways, and chocolate-dipped treats
*Brittles, Toffees, and Taffies: Popular candies based on cooked sugar, such as hard candies and lollipops, Chocolate-Coated Caramel Apples, Pecan Buttercrunch, English Toffee, and Peanut Butter Taffy
* Fudge, Fondant, and Pralines: Traditional homemade candies, including ten kinds of fudge and several pralines, as well as more specialized recipes simplified for the home cook, such as fondant and cordials
*Marshmallow, Nougat, and Jellies: Aerated candies like divinity, nougat, marshmallow, and sponge candy, as well as candy jellies and a quick, straightforward version of candied citrus
*Nuts: Nut-based sweets like marzipan and gianduja; Buckeyes, a Midwestern favorite; rochers (clusters); dragées (caramel- or chocolate-coated nuts); and that American classic: Turtles
*Chocolate Molds and Cups: Molded and filled chocolates, including Peanut Butter Bombs, Belle Helene, Buttercreams, and Black Pearls
*Layers of Flavors: Candy bars with layers of fillings enrobed in chocolate, including Kitchen Sink Bars, Marshamels, and PB&J Bars
For each type of confection, Chef Greweling provides detailed descriptions; crystal-clear, illustrated instructions; storage tips; and troubleshooting information to help readers identify and address common problems.
With step-by-step techniques, down-to-earth advice, and expertly tested recipes, Chocolates and Confections at Home with The Culinary Institute of America renders candy making accessible to everyone. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections. With Chef Greweling as your guide, you can easily create your own delicious, can’t-eat-just-one, picture-perfect confections at home.
About the Author
Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.
Founded in 1946, The Culinary Institute Of America is an independent, not?for?profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
Product Details
* Hardcover: 304 pages
* Publisher: Wiley (December 30, 2009)
* Language: English
* ISBN-10: 0470189576
Chocolates and Confections at Home with The Culinary Institute of America
List Price: $34.95
Price: $23.07 & eligible for FREE Super Saver Shipping on orders over $25.
NOUGAT GLACE WITH QUINCE APRICOT MARMALADE
Nougat Glace with Quince Apricot Marmalade
recipe by Maura Kilpatrick, executive pastry chef of Oleana Restaurant, Cambridge, MA
This is the dessert I consider our signature, the flavors best match the rest of the menu. It has been on the menu for almost nine years. We change what we serve it with seasonally and how we choose to mold it.
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OLEANA
134 Hampshire St
Cambridge, MA 02139
www.oleanarestaurant.com