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11 Local Warehouse Cooking and Food- Desserts
5 Remote Warehouse Cooking and Food- Desserts

Dessert (Williams-Sonoma Collection)

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Dessert (Williams-Sonoma Collection) Cover

 

Synopses & Reviews

Publisher Comments:

There is a sweet and irresistible dessert perfectly suited to every taste and occasion. No chocolate lover can refuse a slice of rich chocolate torte, and a mound of homey blackberry cobbler captures the mood of summer. And what better way to end an elegant dinner party than with a scoop of refreshing mango sorbet or a serving of poached pears drizzled with raspberry sauce?

Williams-Sonoma Collection Dessert offers more than 40 recipes, including favorite classics and fresh new ideas. Inside, you'll find simple desserts perfect for a quick afternoon snack as well as seasonal recipes designed for events throughout the year — from the ideal ending to a July picnic to the last course of a hearty autumn meal. For an impressive presentation, offer your guests a selection of elegant desserts on special occasions. And finally, a chapter devoted entirely to chocolate gives you good reason to indulge in everybody's favorite temptation.

Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient, making Dessert much more than just a fine collection of recipes. An informative basics section and extensive glossary fill in all you need to know to create an unforgettable dessert that everyone will enjoy.

Whether it's a plate of warm double chocolate chip cookies, a chilled dish of richly caramelized crème brûlée, or a thick wedge of old-fashioned apple pie, no one can resist the sweet allure of a homemade dessert.

Williams-Sonoma Collection Dessert offers more than 40 easy-to-follow recipes, including both time-honored classics and irresistible new ideas. In these pages, you'll find delicious desserts, both simple and extraordinary, designed to fit any occasion at any time of year, from an elegant holiday celebration to a quick mid-afternoon treat. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen bookshelf.

Synopsis:

More than 40 recipes, including favorite classics and fresh new ideas, are included in this collection--plus a chapter devoted entirely to chocolate! Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient.

About the Author

Abigail Johnson Dodge is an author, culinary instructor, and pastry chef trained at La Varenne. She is the author of Great Fruit Desserts and Williams-Sonoma's The Kid?s Cookbook and was a contributor to the new Joy of Cooking. Ms. Dodge has also been an editor at Woman's Day and Parents magazines and was the founding director of the test kitchen at Fine Cooking magazine. Currently she lives in Connecticut and is a contributing editor for Fine Cooking.

Product Details

ISBN:
9780743226431
Editor:
Williams, Chuck
Author:
Caruso, Maren
Editor:
Williams, Chuck
Author:
Williams, Chuck
Author:
Dodge, Abigail Johnson
Publisher:
Free Press
Location:
New York
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
General Cooking
Subject:
Cooking and Food-Desserts
Copyright:
Edition Description:
Hardback
Series:
Williams-Sonoma Collection
Series Volume:
no. 8
Publication Date:
June 2002
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
120
Dimensions:
9 x 8.25 in 24.78 oz

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Related Subjects

Cooking and Food » Desserts and Candy » General

Dessert (Williams-Sonoma Collection) New Hardcover
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$16.95 In Stock
Product details 120 pages Free Press - English 9780743226431 Reviews:
"Synopsis" by , More than 40 recipes, including favorite classics and fresh new ideas, are included in this collection--plus a chapter devoted entirely to chocolate! Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient.
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