Tarts & Pastries (Cordon Bleu Home Collection, #9)
by Tuttle Publishing
A baker celebrates the four elements that make dessert possible Fran Gage calls sugar, almonds, eggs, and butter "the DNA of desserts." Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway. No one appreciates this fabulous foursome better than Fran Gage, who relied on them for her daily output during the ten years she owned and ran her acclaimed San Francisco bake...
The Ultimate Empanadas Cookbook, Over 25 Delicious Empanada Recipes
by Martha Stephenson
Creative Eclairs: Fruit Fantastique contains all the choux and eclair recipes you need to get started, along with 12 fruity filling combinations and colourful cake decorating ideas. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don t have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with...