Synopses & Reviews
Bake your way through delicious time-tested recipes
from one of Americas premier resorts, modified for home bakers
From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 125 of the resorts tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind dessertsa mouthwatering blend of Flatts years of experience and her penchant for fresh, natural flavors.
A few choice recipes in The Chocolate Snowball:
* Chocolate Zucchini Bread
* Healthy Heart Muffins
* Oatmeal Rosemary Scones
* Roquefort Gougères
* Dark Chocolate Bread
* Chocolate Almond Macaroons
* Peanut Butter Truffles
* Almost Sinless Brownies
From the foreword by James A. Nassikas, former president of Deer Valley Resort
[Y]ou will find truly American recipes here that cut away from the time-honored traditions of home baking, yet fit comfortably with the skill and available equipment of the home baker. Home bakers will benefit from the authors clarity of instructions and descriptions. Added bonuses in this book are twofold: the technical directions given for the unpredictable aspects of high-altitude baking and the inclusion of timely recipes that are fat-free alternatives. As a good cookbook should, this one motivates and conveys trust. The author instills confidence as she guides you every step of the way, often with numerous pointers and trade secrets she includes as sidebars to a range of selected recipes.
From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 126 of the resorts tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind desserts—a mouthwatering blend of Flatts years of experience and her penchant for fresh, natural flavors.
From Deer Valley—the Utah ski resort renowned for cuisine and service—Executive Pastry Chef Letty Halloran Flatt offers 126 of the resorts tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind desserts. Blending years of experience and a penchant for fresh, natural flavors, she guides you every step of the way, with numerous pointers and trade secrets.Each recipe is rated Easier to Expert, just like the trails at the ski resort. The book is also replete with anecdotes about Deer Valley and the bakerys inner workings. The chapter “Fundamental Formulas” addresses the building blocks of a bakers repertoire, followed by a glossary of ingredients, tools, terms, techniques, and resources. In addition, the author annotates each recipe with suggestions for high-altitude adjustments, as well as fat-free alternatives. And for those who live and bake at more than 3,000 feet above sea level, a whole chapter offers guidance on baking at those heights.Whatever your locale or baking expertise, Chocolate Snowball offers exceptionally delicious recipes to enjoy with family and friends.
BAKE YOUR WAY THROUGH DELICIOUS TIME-TESTED RECIPES FROM ONE OF AMERICAS PREMIER RESORTS I love to ski. I love the crisp, cool air and the way it tingles my face. I relish the freedom of gliding through powder snow, and the power in my legs as I carve turn after turn. I bask in the clear bright blue sky, the noble evergreen trees dusted with snowflakes, and the grandeur of panoramic mountain vistas.
I love to bake. I savor the warm kitchen with its nurturing aromas and the smell of chocolate cake as it wafts from the oven. When I knead and shape the bread, I appreciate my strength, and I am grateful for a good whisking arm to make large batches of Vanilla Bean Pastry Cream. I get immediate satisfaction creating beautiful desserts; its the same feeling I get standing at the bottom of a ski run and looking back up at my serpentine tracks.
—from the Introduction
About the Author
Letty Halloran Flatt has worked at Deer Valley Resort since 1981. She became a baker after ski patrolling for two winters. Executive Pastry Chef since 1988, she supervises more than thirty bakers and the three bakery kitchens supplying Deer Valleys restaurants and banquets. She is a graduate of the French Culinary Institute in New York.