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4 Remote Warehouse Cooking and Food- Cakes
9 Remote Warehouse Cooking and Food- Cakes

Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts

by

Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts Cover

ISBN13: 9780847858088
ISBN10: 0847858081
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Synopses & Reviews

Publisher Comments:

How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker.

Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).

About the Author

Karen Krasne is the owner and executive chef of Extraordinary Desserts, San Diego’s number one destination restaurant for desserts for the last twenty years. Her cakes have graced the cover of Bon Appetit, and Forbes recognized her as one of the country’s ten best pastry chefs. She has been featured in The New York Times, Gourmet, Sunset, and The Los Angeles Times, among other publications. Tina Wright is a professional pastry chef and coauthor of two books. A graduate of the Institute for Culinary Education, she helped write the pastry curriculum for the French Culinary Institute in New York.

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chocolateandcroissants, January 1, 2012 (view all comments by chocolateandcroissants)
"Extraordinary Cakes" is all about getting dressed up and going out on New Years Eve-the black velvet, champagne and glistening diamonds. The photos are absolutely stunning. Who would not want one of these cakes on their table? You would not even need to diet as the cake would be too pretty to cut into. But maybe not. Each cakes seems to have an extraordinary filling full of seasonal flavours.

What I think makes this book unique is both the recipes ( I have not seen most of these recipes before) and the assembly of the cakes. The cakes are divided by season, emphasizing the tastes of each season. Summertime has you savouring a strawberry poppy seed cake, bora bora, a combination of vanilla joconde cake with coconut creme and beau soleil (beautiful sun) which is a hazelnut vanilla joconde with a mascarpone mousse and peach curd. For spring, you can enjoy Devika, rose flavored tortes with a raspberry gelee and rose whipped cream. Of course there is a lemon praline torte and Toute Fraises (everything strawberry) strawberry cupcakes. The Fall is offering you Blackberry cheesecakes and blood orange ricotta cake. For the winter you can enjoy Versailes (the cover cake) an almond joconde cake with a salted caramel mousse. Of course the winter offers you a Yule Log and rasberry white chocolate linzer torte. There are many variations of chocolate cake for each season.

All the recipes look straight-forward and easy to follow.

The author has detailed notes on assembling the cakes and includes an introduction regarding kitchen essentials and techniques.

This is one baking book I cannot wait to start trying out.
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Product Details

ISBN:
9780847858088
Author:
Krasne, Karen
Publisher:
Rizzoli International Publications
Author:
Wright, Tina
Subject:
Cakes
Subject:
Cooking and Food-Cakes
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
75 COLOR PHOTOS
Pages:
176
Dimensions:
10.32 x 8.86 x 0.87 in 2.38 lb

Related Subjects

Cooking and Food » Baking » Cakes » Decorating
Cooking and Food » Baking » Cakes » General

Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts New Hardcover
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Product details 176 pages Rizzoli International Publications - English 9780847858088 Reviews:
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