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No one can resist a scrumptious dessert at the end of a meal. Imagine saying no to double-chocolate mousse cake, fresh cherry tarts, or a rich, smooth creme caramel!
The Good Housekeeping Illustrated Book of Desserts reveals, in the clearly written and lavishly illustrated style Good Housekeeping has become famous for, how to master the art of dessert making. Though the recipes may look complicated, they're really a breeze to make, so you can delight family and friends with everything from souffli's to cobblers, pies, and tortes; from cookies and cakes to ice cream desserts and fruit drinks.
Here are more than 200 irresistible recipes, some of which are old favorites and some fresh new ideas, all the very best from the Good Housekeeping kitchens. Each is complete with step-by-step photographs to guide you through every aspect of a recipe, as well as a mouth-watering full-color photo of the finished dish so you know what you're aiming for.
Special feature pages round out this "course" in dessert making. You'll find easy-to-follow information and basic instructions for icings, fillings, sweet sauces, and meringues; pastry, piping, and decorating techniques; crusts and fruit containers. Hints and tips for every stage of making and assembling a dessert are included -- freezing, storing, and thawing along with wonderful suggestions for garnishing, decorating, and serving each dish. An extensive glossary of terms makes dessert making even easier, and each recipe has been tested and retested in Good Housekeeping's legendary kitchens for perfect taste and ease of preparation.The next time someone asks "What's for dessert?," you'll have the perfect answer at your fingertips.
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Good Housekeeping has a circulation of five million, and a readership of twenty-two million, each month. The editors of Good Housekeeping magazine create cookbooks that become proven classics, with continued strong sales year after year.Excerpt. © Reprinted by permission. All rights reserved.:
1 Peel apples; cut into quarters; with sharp knife, remove cores.
2 Cut apples into bite-sized chunks. In 2 quart saucepan over high heat, heat apples and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, stirring occasionally, until apples are tender. Stir in sugar and almond extract. Remove saucepan from heat; refrigerate apple mixture in saucepan to cool.
3 Preheat oven to 450 degrees. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form.
4 With rubber spatula or wire whisk, gently fold egg whites into cooled apple mixture until evenly incorporated
5. Spoon mixture into 1 1/2-quart soufflé dish.
6 Bake 15 minutes or until souffl' is puffy and lightly browned.
TO SERVE: When souffl#&233; is done, remove from oven and sprinkle top lightly with confectioners' sugar; serve immediately.
Copyright 1991 by The Hearst Corporation
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Book Description Hearst Books, 1999. Hardcover. Condition: New. Never used!. Seller Inventory # P110688103561
Book Description Hearst Books, 1999. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0688103561
Book Description Hearst Books, 1999. Hardcover. Condition: New. Seller Inventory # DADAX0688103561