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Milk & Cookies
From the popular NYC cookie shop come eighty-nine tried, true, and scrumptious recipes for cookies, bars, and brownies—with a foreword by Jacques Torres. In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than forty-five good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist. Recipes include: Milk & Cookies Bakery Classic Chocolate Chip Cookies Mocha Latte Cookies Scotchies Tropical Sensation Cookies Snickerdoodles Ice-Cream Sandwich Cookies Biscotti Bride’s Cookies Kahlúa Brownies Crispy Rice Treats And more! “A wonderful recipe book jam packed of goodies . . . The book provides a number of basic base dough recipes; vanilla, dark chocolate, oatmeal, peanut butter and sugar cookie, and demonstrates how you can use each base to create a mouthwatering selection of cookies. Plus there is some great advice about just exactly how to create a perfect, never-fail cookie dough.” —Domestic Sluttery
How to Raise Poultry
Everything you need to know about raising poultry—waterfowl, game birds, turkeys, pigeons, or ratites (ostriches, emus, and rheas)—with instructions for feeding, housing, caring for, showing, and marketing each species.
Food Arts
None
The Fundamental Techniques of Classic Bread Baking
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s librar...
The Fundamental Techniques of Classic Cuisine
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. Now, for the first time...
The Baking Bible
Offers baking tips and techniques, with recipes for cakes, tarts, pies, cookies, and breads.
Forbes
None
ForbesLife
None
Jacques Torres' Year in Chocolate
A collection of eighty recipes from Jacques Torres for delicious chocolate creations that can be enjoyed throughout the year.
