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Desserts Mediterranean Flavors, California Style; 100 extraordinary recipes: from biscotti, baklava, and gelato to cakes, tarts and puddings.

Cindy Mushet

5 avis par GoodReads
ISBN 10: 0684800543 / ISBN 13: 9780684800547
Edité par Scribner, New York, 2000
Ancien(s) ou d'occasion Etat : Very Good Hardcover
Vendeur Gyre & Gimble (Holden, ME, Etats-Unis)

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A propos de cet article

Oversized Tan paper-covered boards with blue backstrip and gilt lettering. Hint of sunning to top edge. Text is clean and white, no marks. Illustrated througout with drawings by Wendy Wray and sumptuous full-color photographs by Paul Franz-Moore. Unclipped DJ shows minor edgewear, mild scuffing. Warmly inscribed and signed by the author. "100 extraordinary recipes: from biscotti, baklava, and gelato to cakes, tarts and puddings. If it's Italian you love, experience the Pistachio Layer Cake with Nougat Cream or the Raspberry Mascarpone Tart with Chocolate Crust. Dreaming of the South of France? Try Carmelized Apple Cake with Rosemary or cool and refreshing Mint and Chocolate Pots de Crème. If Spain makes you swoon, try rich Crema Catalana or Spanish Olive Oil and Spice Biscotti. In Greece it's classic Galataboureko, a spiced semolina pudding in filo topped with a crimson Spiced Blood Orange Caramel Sauce." These recipes make this book not only a wonderful tool, but also a delectable book to curl up with on a crisp fall day. N° de réf. du libraire E92214

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Détails bibliographiques

Titre : Desserts Mediterranean Flavors, California ...

Éditeur : Scribner, New York

Date d'édition : 2000

Reliure : Hardcover

Etat du livre :Very Good

Etat de la jaquette : Very Good

Signé : Signed by Author(s)

Edition : First Printing

A propos de ce titre

Synopsis :

The bold flavors of the Mediterranean have been inspiring American home cooks for years. And now, at last, comes "Desserts: Mediterranean Flavors, California Style," a book bursting with exciting desserts.

Both California and the Mediterranean, whose terrain and climate are similar, boast a market basket of intensely flavored foods for the baker -- warm spices, fresh fruits, nuts, herbs, honey, chocolate, cheeses, preserves, filo dough, wines, and spirits. Cindy Mushet has spent more than fourteen years as a pastry chef incorporating these flavors into classic desserts -- cookies, custards, cakes, ice creams, and sorbets -- that are uniquely American yet convey the wonderfully intense and unique flavors that capture the feel and spirit of the Mediterranean.

If it's Italian you love, experience the Pistachio Layer Cake with Nougat Cream or the Raspberry Mascarpone Tart with Chocolate Crust.

Dreaming of the south of France? Soothe your soul with the farmhouse simplicity of Caramelized Apple Cake with Rosemary or the cool, refreshing, and surprising Mint and Chocolate Pots de Creme.

If Spain makes you swoon, try the luxuriantly rich Crema Catalana or sample the Spanish Olive Oil and Spice Biscotti.

The white-washed hills of Greece surface in a new version of the classic Galataboureko, a spiced semolina pudding in filo topped with a crimson Spiced Blood Orange Caramel Sauce.

North Africa's bright flavors can be found in the creamy Coconut Rice Pudding with Mango in Lime Caramel Sauce or the dramatic filo Snake Pastry with Fig, Almond Paste, and Lemon.

If you draw from the exciting flavors of the Middle East, try the Caramel, Date, and Sesame Tart or any ofthe five enticing new versions of baklava.

Drawing from her years of teaching experience, Mushet has written recipes with simple, detailed instructions to ensure your success. Each recipe includes notes on which steps can be completed in advance, as well as suggestions on how best to serve and store your dessert. A mail-order guide provides sources for hard-to-find ingredients and equipment integral to the Mediterranean and American kitchens.

Every detail of "Desserts: Mediterranean Flavors, California Style" creates a sense of confidence and inspiration that will lead you to the kitchen and, best of all, to the table with friends and family.

A propos de l'auteur:

Cindy Mushet has been a pastry chef and teacher for fourteen years. For five years she wrote and published the acclaimed quarterly baking journal Baking with the American Harvest. She was a contributor to the new Joy of Cooking and the upcoming The Collective Wisdom of the Bakers Dozen. She lives in Los Angeles, California, with her husband, Miguel, and daughter, Isabella.

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