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With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium.\" Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. 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Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art \u0026amp; Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.\u003cp\u003eThe Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time--or ambition--you have. You'll find recipes for traditional favorites, like Deeply Dark Devil's Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.\u003c\/p\u003e\u003cp\u003eComplete with decorating tips and techniques, a troubleshooting table, and a comprehen?sive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you'll always turn to, whether you're new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. 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Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.  Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. 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From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, you'll find recipes of every type and stripe. \u003c\/p\u003e\u003cp\u003eThe book features basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more. 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Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50658469576977,"sku":"CIN1118523555G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50857426747665,"sku":"CIN1118523555VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1118523555.jpg?v=1750854884"},{"product_id":"grand-finales-book-tish-boyle-9780442022877","title":"Grand Finales","description":"Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified the different schools of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art \u0026amp; Design and Chocolatier magazines, and creator of the book observes, The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten. In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. 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