Features recipes for such desserts as passion fruit sorbet, guava creme brulee, key lime custard cakes, and Asian pear-banana coffee cake

Tropical Desserts: Recipes for Exotic Fruits, Nuts, and Spices

Cookbooks, Food & Wine

MacLauchlan, Andrew

Flynn, Donna K.

Desserts

Macmillan General* Reference

These desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. Included is coverage of how to buy, store, and prepare flavorful organic fruits and nuts most effectively. Clear, step-by-step instructions and how-to illustrations demonstrate all aspects of sophisticated techniques such as making caramel sugar cages, assembling timbales, and caramelizing creme brul?e.

New Classic Desserts

John Wiley&Sons, Inc.

"A first of its kind! In The Making of a Pastry Chef, Andrew MacLauchlan has gathered the hearts, minds, and souls of some of our greatest talents. It is easy to get caught up in the chapters of this inspiring collection of recipes and stories. This is required reading for anyone fascinated by food-and especially the sweet kind!"-Dan Budd, The Culinary Institute of America "Being a pastry chef is so much more than baking a successful batch of chocolate chip cookies! In The Making of a Pastry Chef, you will find some of this field's top dessert makers talking shop with a colleague in a way that is frank and compelling."-Nancy Silverton, Campanile and La Brea Bakery "This book reads like a who's who in the pastry world and contains a vast amount of information. Andrew's writing is as good as his pastry and his pastry is as good as it gets."-Michael Schneider, Chocolatier Magazine

The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs

Baking

The authors put a savory spin on the hottest trend in bread-baking, with recipes for flavored corn-based and whole grain-based breads, quickbreads, flatbreads, rustic breads, and wonderful breakfast breads. Also included are full-flavored accompaniments such as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30 full-color photos capture the romance of bread baking in the Southwest.

Flavored Breads: Recipes from Mark Miller's Coyote Cafe

Miller,Mark

Ten Speed Press+

Flavored Breads: Reciped from Mark Miller's Coyote Cafe

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Books by MacLauchlan, Andrew