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Chocolate and Vanilla

Love Vanilla?

Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: It’s an invisible essential, the thing you put on before anything else; but when given the spotlight, it’s every bit as sexy and alluring as chocolate — vanilla fans would say even more so. In this flip/cookbook, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then it’s on to the good stuff: recipes for irresistible sweets that showcase vanilla’s beguiling flavor. With one section devoted to desserts using whole vanilla beans — think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flan — and another focusing on extract — such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakes — these are recipes that are anything but plain vanilla.

Love Chocolate?

Say the word chocolate and a chocoholic’s face lights up with visions of utterly satisfying, rich pleasures. In this fun flip/cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friends — and yourself.

Gand offers tips on buying and working with chocolate, including demystifying those ever-confusing cacao percentages, before getting down to business with more than thirty luscious, tempting recipes. Organized by type of chocolate — dark, semi-sweet, milk, and white — they run the gamut from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue and Chocolate-Almond Upside-Down Cake. Accompanied by amusing anecdotes, helpful make-ahead notes, and clear, uncomplicated techniques, Gand’s creations are as much fun to make as they are to eat.

  • Format
  • hardcover
  • Pages
  • 144
  • Language
  • english
  • ISBN
  • 978-0-307-23852-8
  • EAN
  • 9780307238528
  • Genres
  • cookbooks, cooking, food
  • Release date
  • 2006