Bruce Weinstein und Mark Scarbrough sind gefeierte Dessertkünstler, die für ihre Expertise bei gefrorenen Leckereien und deren perfekten Kombinationen bekannt sind. Ihre Meisterschaft erstreckt sich auf die Herstellung von Eiscremes, Gelatos, Sherbets und Sorbets sowie auf die Kreation ergänzender Desserts, die diese gefrorenen Köstlichkeiten aufwerten. Mit umfassender Erfahrung aus beliebten Fernsehauftritten und Beiträgen in führenden kulinarischen Publikationen bieten sie den Lesern fesselnde und praktische kulinarische Einblicke.
This memoir blends humor and poignancy while exploring themes of intimacy and sexual identity, reminiscent of Boy Erased. It also reflects on how literature influences our lives, akin to My Life in Middlemarch. Written in a distinct Southern voice, the narrative showcases incisive wit and quirky yet insightful observations, drawing comparisons to John Jeremiah Sullivan's Pulphead. The author's unique perspective offers a compelling look at personal and literary identity in a contemporary context.
Are you ready to take your baking over the top? Here are sixty decadent and delightful ice creams and the sixty desserts that are their vehicles. A la Mode offers not just solid dessert recipes, from raspberry oat bars to bear claws, from chocolate pecan pie to a white chocolate pavlova, but also gives you the unforgettable pairings that make these desserts smash hits: apple cranberry pie with Camembert ice cream, chocolate sheet cake with salt caramel frozen custard, and espresso cream jelly roll with mascarpone ice cream. Let's face it: vanilla can sometimes be so... vanilla. A great a-la-mode pairing should be as decadent as finding the perfect wine to go with your cheese plate. With A la Mode, IACP winners and cookbook dynamos Bruce Weinstein and Mark Scarbrough show you how to create innovative delights such as creamy hazelnut gelato atop coffee-poached pears, or maple frozen custard with a mouthwatering cinnamon roll cake, alongside simpler classics like confetti ice cream with layered vanilla birthday cake. You haven't lived until you've had peanut brittle pie with popcorn ice cream, a Cracker Jack fantasy! Because what's a warm pie without ice cream? With A la Mode, you'll have to answer that question!
The ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?" They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great. When dinner is a problem to be solved, this is your cheat sheet.
