Synopses & Reviews
Here comes the most scrumptious collection of delectable desserts ever from the Good Housekeeping kitchens. They bring you more than 200 mouthwatering cakes, cookies, and sweets so good youll want to make every one. As always, the chefs at Good Housekeeping triple-test each recipe, so you know they will be delicious and fail-safe. In addition, the Good Housekeeping pros offer useful preparation tips on everything from assembling cake layers to testing for doneness. Top off a meal with an absolutely irresistible rich chocolate cake with pink sugar roses. Dont tell anyone how simple it is to whip up the Florentine Cream Cake known as Zucotto—just enjoy the applause. Want a festive holiday treat? White Chocolate and Cranberry Trifle will do the trick; prepare it in advance and keep it in the refrigerator for easy entertaining. (There are tips for decorating the trifle top, too.) Plus: individual chocolate soufflés, crème caramel, strawberry-orange charlotte, apple turnovers, and other temptations.
Who can say no to double-chocolate mousse cake, fresh cherry tarts, or a rich, smooth creme caramel? Now a new Good Housekeeping cookbook, another in a line of classics, reveals in its own clearly written and lavishly illustrated style how to master the art of dessert making. 800 color photographs.
You can never have too much chocolateand#8212;or too many chocolate recipes! From Mocha Squares to spicy Aztec Pralines and Fudge Cake with chocolate-caramel icing, this big, bold, beautiful volume features more than 90 treats that will tempt any chocoholic. Cooking tips explain how to temper and mold chocolate, and choose just the right chocolate for each luscious delight. And if you're hungry for more, you'll also find information on the fascinating history of chocolate, where cacao is found today, and how it is processed.
About the Author
Elisabeth Johansson is a pastry chef, food stylist, and cookbook author and has written, among others, My Apple Book (Bonnier Fakta), Licorice (Bonnier Fakta), Mint and Chocolate (Natur and Kultur), and Food, Wine and Vanilla (Natur and Kultur). The latter two prizewinning books were awarded the bronze medal in the Gourmand World Cook Book Awards. In the Food-Olympic Games 2004 her team received the silver and gold medals in the pastry category. She has herself been a member of the jury for iTQi (The International Taste and Quality Institute) in Brussels together with 40 chefs from all over Europe, and she is the only Swede who sits on the jury for both of the prestigious competitions and#8220;The Year's Chefand#8221; and and#8220;The Year's Pastry Chef.and#8221; Elisabeth Johansson lives in Sweden.