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1 Beaverton Cooking and Food- Desserts

Other titles in the Cafe series:

Creme Brulee

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Creme Brulee Cover

 

Synopses & Reviews

Publisher Comments:

International culinary borders are gradually disappearing, opening up a world of new cooking pleasures for everyone. At the turn of this century, we started gently adopting new culinary habits. We are not talking about ethnic or exotic cooking any longer, as these terms imply far away places and not necessarily authentic. No longer is it strange or foreign to cook Chinese, Indian, or Mexican food. Today's approach consists of finding one's culinary inspirations wherever one can. In earlier times, to try ethnic cooking was considered bold, but today it is part of our daily trip to the local supermarket. To find exotic ingredients used to require the skills of a good detective or adventurous friends willing to carry strange foods from foreign lands. Today these can be found at most grocery stores. We are not afraid any longer of spices, unusual containers, or colorful fruit-we have learned how to use them. Even better, we have learned how to adapt them into our everyday lives. The whole world comes naturally into kitchens, with all of its fresh flavors, fully intact; at the same time we are discovering different eating traditions and dieteac principles, which open our minds to recollection and meditation. Our kitchens have become a natural melting pot of fusion food, and what used to be unusual is now so familiar that its foreign origins are forgotten. Cafe Food from around the World is an exciting new series created in the spirit of fusion food, bringing the best of casual dining from different parts of the world into your kitchen. Learn how to make variations of the classics as well as other tempting desserts with BonJour, as they share their secrets of cookware and accessories, howto turn simple ingredients into world-class marvels, and techniques and tips, so that your next brulee adventure is sure to be a crowd-pleaser. Learn how to pair up America's favorite dessert with chocolate, nuts, fruit, caramel, liqueurs, as well as, seasonal ingredients like pumpkin of cranberries. Take a journey of delight with these truly tempting desserts.

Synopsis:

Learn how to make variations of the classics as well as other tempting desserts with BonJour, as they share their secrets of cookware and accessories, howto turn simple ingredients into world-class marvels, and techniques and tips, so that your next brulee adventure is sure to be a crowd-pleaser. Learn how to pair up America's favorite dessert with chocolate, nuts, fruit, caramel, liqueurs, as well as, seasonal ingredients like pumpkin of cranberries. Take a journey of delight with these truly tempting desserts.

Product Details

ISBN:
9781930603974
Subtitle:
The Bonjour Way
Author:
Mann, Randolph W
Author:
Mann, Randolph W.
Publisher:
Silverback Books
Subject:
Courses & Dishes - Desserts
Copyright:
Series:
Cafe
Publication Date:
September 2004
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
72
Dimensions:
7.62x6.56x.21 in. .41 lbs.

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Related Subjects

Cooking and Food » Desserts and Candy » General

Creme Brulee Used Trade Paper
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$2.95 In Stock
Product details 72 pages Silverback Books - English 9781930603974 Reviews:
"Synopsis" by , Learn how to make variations of the classics as well as other tempting desserts with BonJour, as they share their secrets of cookware and accessories, howto turn simple ingredients into world-class marvels, and techniques and tips, so that your next brulee adventure is sure to be a crowd-pleaser. Learn how to pair up America's favorite dessert with chocolate, nuts, fruit, caramel, liqueurs, as well as, seasonal ingredients like pumpkin of cranberries. Take a journey of delight with these truly tempting desserts.
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