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Original Essays | April 11, 2014

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I was sitting in a British and Irish romantic drama class my last semester in college when the idea for Shit Rough Drafts hit me. I was working... Continue »
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2 Beaverton Cooking and Food- Desserts

More copies of this ISBN

Other titles in the Rachael Ray Books series:

Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts (Rachael Ray Books)

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Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts (Rachael Ray Books) Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Bandgt;Create show-stopping desserts and get them on the table in no time with this fully illustrated, step-by-step guide from the Rachael Ray Presents line.andlt;/Bandgt;andlt;pandgt;Dulce de Leche Cheesecake, Raspberry Almond Tart with Chantilly Cream, Banana Caramel Bread, Biscotti Cherry Chocolate...these and many more delicious desserts are deceptively quick and easy--if you know the tricks. In an accessible, sumptuously illustrated cookbook, award-winning executive pastry chef Heather Bertinetti provides foolproof methods and techniques for making mouthwatering confections, including cookies, pies, cakes, tarts, doughnuts, and more.andlt;BRandgt;

Where other books simplify recipes by taking shortcuts like using pre-made cake mixes, Bake It, Don't Fake It! has recipes that rely on quality ingredients and are made 100% from scratch. Bertinetti eliminates the intimidation factor by first teaching the basics and offering tips and fixes for when things go wrong, whether it's cream that's been whipped too far or chocolate that's burned instead of melted. Prefer your chocolate chip cookies chewy, crispy, or thick and cakey? Bertinetti provides advice on adjusting recipes to make them your own.

Featuring an introduction from Rachael Ray and dozens of gorgeous photos, Bake It, Don't Fake It! is a rookie baker's best friend, whether you're looking to create a dinner party centerpiece, give a fabulous hostess gift, or surprise the family with a weeknight treat.

Synopsis:

Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longerand#8212; weand#8217;ve got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattanand#8217;s top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.andlt;BRandgt; andlt;BRandgt;andlt;I andgt;Bake It, Don't Fake It! andlt;/Iandgt;is filled with recipes perfect for the home cook, such as Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri Truffles, Red Velvet Macarons, and PBandJ Whoopie Pies. Once you learn the whys and why nots of baking, youand#8217;ll be able to get creative and give all of your favorite treats a special touch. As an added bonus, youand#8217;ll find Heatherand#8217;s and#8220;Chef It Up!and#8221; tips throughout the book, where Heather reveals her tricks for giving homemade desserts the wow presentation factor. All of the equipment youand#8217;ll need is probably already in your kitchen and all of the ingredients are readily available in your local supermarket, so itand#8217;s time to get baking!

About the Author

andlt;Bandgt;Heather Bertinettiandlt;/Bandgt; is the talented young pastry chef working her way through some of Manhattanand#8217;s most acclaimed restaurants. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. She then went on to open and receive rave reviews at Alto, Convivio, Marea, and Osteria Morini. Heather has been lauded by andlt;Iandgt;The New York Times andlt;/Iandgt;andandnbsp;andlt;Iandgt;The Wall Street Journalandlt;/Iandgt;, and was named in Zagat's 2011 "30 under 30: New York's Hottest Up-and-Comers."Rachael Ray is a andlt;iandgt;New York Times andlt;/iandgt;bestselling author of more than twenty cookbooks, including andlt;Iandgt;Week in a Day, My Year in Meals,andlt;/Iandgt; and andlt;Iandgt;The Book of Burgerandlt;/Iandgt;. She is the host of the Food Network's andlt;iandgt;30 Minute Meals andlt;/iandgt;and andlt;iandgt;Rachael vs. Guy: Celebrity Cook-Offandlt;/iandgt;, and the Cooking Channel's andlt;iandgt;Week in a Dayandlt;/iandgt;. She is also the star of the syndicated talk show andlt;iandgt;Rachael Rayandlt;/iandgt;; founder and editorial director of her own lifestyle magazine, andlt;iandgt;Every Day with Rachael Rayandlt;/iandgt;; and founder of the Yum-o! organization.

Product Details

ISBN:
9781476735542
Subtitle:
A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts
Author:
Bertinetti, Heather
Author:
Ray, Rachael
Publisher:
Atria Books
Subject:
Cooking and Food-Baking General
Subject:
Baking
Edition Description:
Hardback
Series:
Rachael Ray Books
Publication Date:
20131119
Binding:
Hardback
Language:
English
Illustrations:
4/C throughout
Pages:
208
Dimensions:
8 x 7 in

Related Subjects

Cooking and Food » Baking » Cookies
Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » Special Occasions » Entertaining
Featured Titles » General

Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts (Rachael Ray Books) Used Hardcover
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$13.95 In Stock
Product details 208 pages Atria Books - English 9781476735542 Reviews:
"Synopsis" by , Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longerand#8212; weand#8217;ve got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattanand#8217;s top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.andlt;BRandgt; andlt;BRandgt;andlt;I andgt;Bake It, Don't Fake It! andlt;/Iandgt;is filled with recipes perfect for the home cook, such as Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri Truffles, Red Velvet Macarons, and PBandJ Whoopie Pies. Once you learn the whys and why nots of baking, youand#8217;ll be able to get creative and give all of your favorite treats a special touch. As an added bonus, youand#8217;ll find Heatherand#8217;s and#8220;Chef It Up!and#8221; tips throughout the book, where Heather reveals her tricks for giving homemade desserts the wow presentation factor. All of the equipment youand#8217;ll need is probably already in your kitchen and all of the ingredients are readily available in your local supermarket, so itand#8217;s time to get baking!
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