Delectable for dessert, excellent with espresso, tantalizing with tea-that's cheesecake. Easy to make and delicious to eat, Maxine Clark's cheesecake recipes will quickly become favorites at your table. Making the bases is child's play Maxine's way. From bases made with crackers or chocolate to nut cookies or the world's most delicious Shortcrust Pastry Dough for baked cheesecakes. Her Oven Baked Cheesecakes include the legendary New York Cheesecake and irresistible Marble Cheesecake with two kinds of chocolate.
Take a tour through the world of chocolate inside Chocolate Everything. More than 175 beautifully pictured recipes are featured in this high-quality, full-colour cookbook. In addition to classic sauces and traditional cakes, find creative uses for chocolate in breads, cheesecakes, candies, pies, cookies and even main course "mole" dishes.
The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine
With this cookbook, Langton provides cooks and diners with many of her most requested dishes-from her renowned vegetarian croquettes to savory soups (like Roasted Potato & Garlic soup) and stews and imaginative seafood recipes (like Poached Rainbow Trout with Berry Vinaigrette.) And then there are the sumptuous, naturally sweetened desserts, such as chocolate carrot cake, fresh fruit tarts, and maple pot de creme.
Added by: susan6th | Karma: 3133.44 | Black Hole | 21 June 2010
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Desserts Magazine Issue #3
A collection of vegan desserts recipes, such as Triple Layer Chocolate Cream Cake, Vegan Twinkies, Vegan Doughnuts, Fauxstess Cupcakes, Basic Chocolate Cupcakes, Vegan Fluffy Buttercream Frosting, Homestyle Chocolate Chip Cookies, Chocolate Pumpkin Pie, White Chocolate, and much more.... Save shelf space and paper, download the PDF and view the interactive digital magazine.
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This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations.
