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Desserts and Treats:

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The French Cook: Cream Puffs and Eclairs

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The French Cook: Cream Puffs and Eclairs
By author: Holly Herrick   By photographer: Alexandra DeFurio
Product Code: 32436
ISBN: 978-1-4236-3243-6
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $21.99


The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.

Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré.

Holly dedicates the front of the book to the art of demystifying the "puff," making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter on sweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights.

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Caramel

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Caramel
By author: Carole Bloom
Product Code: 32122
ISBN: 978-1-4236-3212-2
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $24.99


Taking the rich, luxurious flavor of caramel to new heights

Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook.

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Pie Pops

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Pie Pops
By author: Marcie Ballard
Product Code: 31194
ISBN: 978-1-4236-3119-4
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $19.99


Simple recipes for sweet and savory bites

From the frozen treats we look forward to during the hot days of summer to all-day suckers, hot dogs, and even cake, everything tastes better on a stick. So why not pie? Pie Pops are just that, mini pies on a stick that will appeal to both young and old alike. With simple recipes and ingredients that include sweet and savory fillings, people of all ages will appreciate this simple, portable way to enjoy traditional American classics such as: Apple, Razzleberry, Lemon Meringue, Chocoholic, and more. Easy-as-pie!

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Frostings

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Frostings
By authors: Courtney Dial Whitmore, Courtney Dial Whitmore
Product Code: 31958
ISBN: 978-1-4236-3195-8
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $19.99


40 recipes for decadent frostings, ganaches, and glazes

Whipped into a fluffy texture, drizzled for glazing, or creamed into a thick and sinful delight, frostings are an ideal finishing touch for cakes, s’mores, doughnuts and more! Author Courtney Dial Whitmore shares 40 recipes for traditional frosting favorites as well as exciting flavor combinations such as Salted Caramel, Chai Vanilla Bean, and Champagne Buttercream. Get out your mixer, piping bags and frosting tips and whip up your own flavored frostings to add that perfect topping or filling to your favorite desserts.

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Meringue

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Meringue
By authors: Linda K. Jackson, Jennifer Evans Gardner
Product Code: 25810
ISBN: 978-1-4236-2581-0
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $24.99


Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar—and air. So simple, yet so divine!

Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.

Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that’s just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own.

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Pie Pops

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Frostings

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