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Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant
Marc Forgione · Houghton Mifflin Harcourt; 1 edition |
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The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive... |
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Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive
Heather Bertinetti · Atria Books |
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Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longer— we’ve got the fix for you. Heather... |
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Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate
Alice Medrich · Artisan |
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These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both... |
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Knitting Fresh Brioche: Creating Two-Color Twists & Turns
Nancy Marchant · Sixth&Spring Books |
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World-renowned brioche knitting expert Nancy Marchant takes this versatile European stitch - which creates a luxurious, reversible ribbed fabric - to a new level! In her groundbreaking collection, Marchant works brioche in two colors, forming graceful, undulating textures with increases... |
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