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2 Burnside Cooking and Food- Desserts

The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home

by

The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home Cover

 

Synopses & Reviews

Publisher Comments:

Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.

Synopsis:

Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.

Synopsis:

The award-winning chef-owner of the famed Boston area restaurants, Olives and Figs, teams up with Olive's pastry chef for an incomparable treasury of to-die-for desserts. Features 145 recipes for desserts such as Apple Topped Gingerbread, Mango Tart Tartin with Pastry Cream and Chocolate Pastry, and more. Photos and illustrations.

About the Author

Todd English is the chef-owner of Olives (Boston; Las Vegas; Washington, D.C.; Aspen; and New York); Miramar, in Westport, Connecticut; four branches of Figs; and Kingfish Hall, in Boston. Chef English is the recipient of the James Beard Foundation¹s award for Best Chef in the Northeast and the Robert Mondavi Award for Culinary Excellence. He has been featured in Bon Appétit, The New York Times, Food and Wine, The Boston Globe, The Boston Phoenix, and many other periodicals. Chef English is the host of the public television series Cooking In with Todd English and the coauthor of The Olives Table and The Figs Table. He lives in Boston with his wife and three children. Sally Sampson is the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie) and The Olives Table (with Todd English). She has contributed to Self, Bon AppÉtit, Food and Wine, The Boston Globe, Boston magazine and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

Table of Contents

Contents

Introduction

Olives' Laws

Essential Ingredients

Essential Equipment

Righteous Chocolate

Falling Chocolate Cake With Raspberry Sauce

Baked Chocolate Mousse On A Crunch Base With A Chocolate Toile Fan And Chantilly Cream

White Chocolate Banana Bread Pudding With Caramel Semi-Freddo And Boozy Caramel Sauce

Milk Chocolate Pot De Crème In A Chocolate Balloon Cup With Hot Chocolate Minis

Silky Chocolate Cream Pie In An Oatmeal Shortbread Shell

Chocolate Bombe With Layers Of Smooth, Creamy-Dreamy, Gnarly-Bumpy, And Oh-So Crispy...

Dreamy, Creamy Custards, Puddings and Tiramisu

Black-Bottomed Crème Brûlée With Chewy Chocolate Chip Cookies And Chocolate Sauce

Ginger Brûlée With Buried Blackberries, Hot And Sassy Cakes, And Blackberry Crush

Pumpkin Ginger Crème Caramel On Spiced Pumpkin Cake With Pecan Shorts And Toffeed Pecans

Butterscotch Pudding In A Chocolate Crumb Crust With Fudge-Topped Toffee Cookies And Chocolate Lace Cigarettes

Apricot Flan On Sherry-Spiked Marquise With Shortbread Checkerboards And Dried-Apricot Sorbet

Banana-White Chocolate Crème Caramel With Brûléed Baby Bananas On A Toffee-Bottomed Cocoa Cake

Roasted Banana Tiramisu

Soufflés Are Not as Tough as You Think

Very Vanilla Bean Soufflé With Vanilla Anglaise, Vanilla Ice Cream, And A Tuile Twist

Double Chocolate Soufflé With Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, And Chocolate Anglaise

Pumpkin Pie Soufflé With Honey Lace, Cinnamon Anglaise, And Hazelnut-Cranberry Rugelach

Frozen Citrus "Soufflé" With Lemon Curd And Citrus Shortbread

Seasonal Fruits and Tarts

Fresh Fig- And Raspberry-Studded Lemon Tart With Cooling Buttermilk "Ice Cream" And Raspberry Crush

Blueberry-Lime Tart With Sweet Coconut Crumble And Blueberry Sorbet

Nectarine-Blueberry Crisp With Oatmeal Crumble And Buttermilk "Ice Cream"

Johnnycake Cobbler With Dark Bing Cherries And Mascarpone Ice Cream

Plum Crostada With Mascarpone And Lemon Ice Cream

Raspberry Blush Peach Melba With Almond Madeleines And Sweet, Toasty Almonds

Warm Plum Compote Over White Chocolate Ice Cream With Peppered-Candied Walnuts And Walnut Biscotti

Apricot And Goat Cheese Tart In A Pistachio Shell

Chocolate-Laced Caramelized Hazelnut Tart With Chocolate Semi-Freddo And Hazelnut Sandwich Cookies

Lime And Mango Tart With Zesty Lime Curd And Broiled Mangoes

Butter-Basted Apple Tart With Currants And Walnuts, Cornmeal Dough, And Zaletti

Layered Banana Cream Pie With Pecan Goo On Sweet Banana Cake With Toffeed Pecans And Tuiles

Mango Tarte Tatin With Pastry Cream And Chocolate Pastry

Cakes

Apple-Topped Gingerbread With Hot Applesauce And Cinnamon Ice Cream

Real Good, Real Basic Pound Cake With Seasonal Fruit Compote And Burnt Orange Ice Cream

Cranberry Upside-Down Cake With Caramel Semi-Freddo And Pecan Shorts

Hot And Sassy Gingerbread With Ginger Crinkles, Cider Sauce, And Ginger Ice Cream

Many-Layered Lemon Cake

Espresso Torte

Ice Cream and Sorbets

Turtle Sundae: Caramel And Vanilla Bean Ice Creams In A Pecan Short Shell With Chocolate And Caramel Sauces, Salted Pecan Bark, Caramel Turtles, Chantilly Cream, And Salted Pecans

Cranberry-Lime Sorbet With Walnut Rugelach

Lime Granita With Raspberry Crush And Citrus Shortbreads

Cheese and Breads

Blue Cheese Danish With Port-Poached Pears

Caramelized Walnut Tart With Prunes, Onions, And Blue Cheese

Gorgonzola Biscuits With Poached Pear Reduction

Mail-Order Sources

Index

Metric Equivalencies

Product Details

ISBN:
9780684823355
Author:
Tremblay, Carl
Author:
Tremblay, Carl
Author:
Sampson, Sally
Author:
Retus, Paige
Publisher:
Simon & Schuster
Location:
New York
Subject:
General
Subject:
Cookery
Subject:
Desserts
Subject:
Olives Table (Restaurant)
Subject:
Courses & Dishes - Desserts
Subject:
Regional & Ethnic - American - New England
Subject:
General Cooking
Subject:
Cooking and Food-Desserts
Copyright:
Series Volume:
H-
Publication Date:
20001131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
288
Dimensions:
9.12 x 7.38 in 32.76 oz

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Related Subjects

Cooking and Food » Desserts and Candy » General

The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home Used Hardcover
0 stars - 0 reviews
$6.95 In Stock
Product details 288 pages Simon & Schuster - English 9780684823355 Reviews:
"Synopsis" by ,

Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.

"Synopsis" by , The award-winning chef-owner of the famed Boston area restaurants, Olives and Figs, teams up with Olive's pastry chef for an incomparable treasury of to-die-for desserts. Features 145 recipes for desserts such as Apple Topped Gingerbread, Mango Tart Tartin with Pastry Cream and Chocolate Pastry, and more. Photos and illustrations.
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