Magazine Gourmet
Gourmet Cooking
Gourmet cooking is a growing trend throughout the United States. Restaurants are opening in almost every city, Every Day.
There are literally thousands of sites on the Internet, millions of books that line bookshelves, and thousands of culinary arts schools across the America dedicated to the subject of Gourmet Cooking.
It is in vogue to amaze friends and family with culinary masterpieces. Gourmet cooking is an art in which chefs attend the finest culinary arts schools, and then work for years to perfect gourmet cooking skills.
There are thousands of higher learning institutions that offer a “Quick Course” in gourmet cooking. Some chefs feel that these gourmet-cooking courses are nothing more than glorified crash course in cooking. There is nothing gourmet about them. They feel that they have paid their dues by attending years of college, and paying thousands of dollars in tuition. They have spent years of hard work perfecting their gourmet cooking skills. The chef to do not believe that the art of gourmet cooking can be taught in a three-month crash course. They believe that by offering a gourmet-cooking course, that higher learning institutions are cashing in on the growing trend.
There are retail outlets that dedicated solely to gourmet cooking. They claim to carry the gourmet cooking utensils that will transform the everyday cook into the super gourmet. These outlets advertise that with their products the ordinary person can become accomplished at gourmet cooking.
Gourmet cooking is so much more than picking up a spoon and a pan. A gourmet chef has spent years of backbreaking work perfecting their art. When a plate is served, it is a culinary masterpiece that they can be proud of. An accomplished chef is sought after by all of the finer restaurants that are willing to pay top dollar for their gourmet cooking skills. This is reflected in the ratings that they receive and also from word-of-mouth.
A restaurant is only as good as the food that it serves.
Gourmet magazines provide gourmet cooking recipes, and gourmet cooking shows on television show how easy it is to prepare these recipes. They sail through a half an hour show and the end result is a gourmet meal cooked to perfection.
Is it really that easy for the ordinary consumer to perform these gourmet cooking tasks? Have the editors of these magazines and the chefs on these shows forgotten that everyday people do not find it as easy to perform gourmet-cooking skills in their own kitchen? They make it look so easy to do. They have had years of training, and guidance, yet the ordinary consumer has to muddle through and find the answers through trial and error.
Thousands of households have to endure the gourmet cooking fiasco.
In the end, the only piece of advice that a gourmet chef can give is “Leave the gourmet cooking to the professionals”
About the Author
The Test Kitchen: How to Cut Up a Whole Chicken – Gourmet Magazine
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ThermoWorks The Original Cooking Thermometer/Timer $19.00 The TW362B has a robust design and a slide switch so the unit can be powered off. The well-loved simplicity means you won’t need to find the instructions each time you set an alarm. The stylish housing folds the display up for counter use or flat for less obtrusive magnetic mounting to an appliance door. This is a huge kitchen favorite in commercial and home kitchens as well as industrial and lab … |
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Cuisinart 5-1/2-Quart 12-Speed Stand Mixer $640.00 This heavy-duty Cuisinart 5 1/2-Quart Stand Mixer has the power, capacity and precision to conquer any job your recipes require. Super strength 800-watt motor and large stainless-steel bowl tackles food preparation with professional ease. With 12 speeds and 3 accessories you can easily mix and whip up dinner for a hungry crowd or even knead up to 12 cups of flour for bread dough. The auto shutoff … |
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Old Dutch International 1-Quart Solid Copper Curved Fish Mold $17.00 This Old Dutch Copper Curved Fish Mold is a lovely addition to any decor. It measures 9″ x 8.5″ and is made of solid copper. Holds 1 quart. With chrome hanging ring…. |
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Charlie Rose with Ehud Barak; Ruth Reichl; Eric Benhamou (May 21, 1999) $24.95 Excerpts of past interviews with newly-elected Israeli prime minister Ehud Barak, covering topics ranging from his relationship with the late Yitzhak Rabin to his strategies for security and Israeli-Palestinian relations. Then, a conversation with Gourmet Magazine editor-in-chief Ruth Reichl about her decision to step down as restaurant critic for The New York Times, and her thoughts about the evo… |
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New York’s Master Chefs Series: Step-by-Step Recipes from Seppi Renggli of the Four Seasons – As Selected by Bon Appetit Magazine $20.00 Chefs and recipes selected by Bon Appetit Magazine in association with WNET… |
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Interplak Swj1 Sonic Water Jet, White $34.00 USES WATER PULSATION & EFFECTIVE SONIC BRUSHING ACTIONSONIC-TECHNOLOGY-ENHANCED BRUSHING FLOSSING & MASSAGING FOR AN ALL-IN-ONE SYSTEMINCLUDES 6 TIPS 1 WATER JET TIP 1 SUBGINGIVAL TIP 2 FULL-SIZE BRUSH HEADS 1 MASSAGER & 1 TONGUE CLEANER7-SETTING PRESSURE CONTROLLARGE CAPACITY TANKON/OFF BUTTONPAUSE CONTROL ON HANDLESONIC BUTTON ON HANDLE CONTROLS SONIC VIBRATIONUPC : 085452000556Shipping Dimensio… |
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Weight Watchers WW43/WW43D Memory Glass Electronic Scale $26.99 380-LB CAPACITY IN .1-LB INCREMENTS; 1.5″ LIGHTED ULTRA-LARGE DIGITAL DISPLAY; MULTIPLE LOAD CELL SYSTEM TECHNOLOGY; TRACKS START, LAST & GOAL WEIGHTS FOR 4 USERS; LEVELER FOR MORE ACCURATE WEIGHING; 10-YEAR WARRANTY… |
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Weight Watchers? WW44 by Conair Glass Digital Scale $26.99 Glass Precision Electronic Scale with Semiconductor Technology: Multiple-load Cell System ; Extra-large 1.5″ Digital Display; Displays Weight in 0.1 lb or 50 g increments; 400 lb/182 kg Weight Capacity; Large 12″ x 13″ Platform; Tempered Glass with Chrome Accent; “Tap-on” Scale Activator; Longlife Lithium Battery (Included)…. |
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Erin Baker’s Breakfast Cookies, Oatmeal Raisin, 3-Ounce Individually Wrapped Cookies (Pack of 12) $16.80 What is a Breakfast Cookie? An Erin Bakerâs Breakfast Cookies is like your morning bowl of oatmeal, but in cookie form and perfectly portable! Each all-natural oatmeal based cookie is balanced with complex carbohydrates, protein, good fats and fiber providing you with a healthy and convenient alternative to other breakfast foods. Sweetened with fruit puree each cookie combines the flavors we … |
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Lindt Excellence A Touch of Sea Salt Dark Chocolate Bar, 3.5-Ounce Packages (Pack of 12) $30.59 Lindt Excellence gourmet chocolate is prepared especially for you by Lindt’s Master Chocolatiers who, from selecting the highest quality cocoa beans to creating the finest textures and tastes chocolate can offer, demand nothing less than perfection. Experience the ultimate union of force and finesse through Lindt Excellence’s intense and elegant flavors, fine textures and lingering tastes. Discove… |
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Ideal Home Cooking $0.99 Used – The presenters of the BBC television series “Gourmet Ireland” offer a compilation of recipes from their column in “Ideal Home” magazine. They include soups and starters, sweet and savoury tarts, salads, vegetable dishes, fish, meat and puddings. |
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25 Years of Deer & Deer Hunting $12.94 New – This is the book deer hunters have been waiting for! For the first time ever, Deer & Deer Hunting magazine opens its vaults and presents a comprehensive look at the articles, photographs, and personalities that built North America’s first and favorite white-tailed deer hunting magazine. This is gourmet fare-a tasty blend of handpicked articles and breathtaking photographs that thrust Deer & Deer Hunting into a class all its own. Heart-warming tributes are given to the magazine’s founders, |
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25 Years of Deer & Deer Hunting $1.96 Used – This is gourmet fare – a tasty blend of handpicked articles and breathtaking photographs that thrust “Deer & Deer Hunting” into a class all its own. Heart-warming tributes are given to the magazine’s founders, and never-before-published articles give deer hunting fanatics valuable whitetail insights that cannot be found elsewhere. Organised into five time eras, the book shows the true highlights of the magazine since its beginning in 1977. All major contributors are featured along wit |
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A Hedonist’s Guide to Eat London $0.99 Used – Where those in the know go to dine when they’re off the clock. Back in 2005, Gourmet, America’s leading food magazine, announced that London had beaten rivals New York, Tokyo and even Paris to the title of ‘best food city in the world’. The editors of the magazine said they were ‘blown away’ by the city’s cuisine and restaurants. Since then, London’s dining scene has gone from strength to strength and proudly bears its title to this day. But how to know what’s hot and what’s not? Step for |
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A Hedonist’s Guide to Eat London $1.99 New – Where those in the know go to dine when they’re off the clock. Back in 2005, Gourmet, America’s leading food magazine, announced that London had beaten rivals New York, Tokyo and even Paris to the title of ‘best food city in the world’. The editors of the magazine said they were ‘blown away’ by the city’s cuisine and restaurants. Since then, London’s dining scene has gone from strength to strength and proudly bears its title to this day. But how to know what’s hot and what’s not? Step forw |
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A Stew or a Story $15.95 Like the savory, simple dishes she favored, M. F. K. Fisher’’s writing was often short, stylish, concentrated in flavor, and varied in form, writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher’’s long, illustrious career and in these fifty-seven pieces we experience again the inimitable voice of the woman widely known to have elevated food writing to a literary art. A Stew or a Story covers five decades of Fisher’’s writing for such notable and diverse publications as Gourmet, Bon Appetit, Ladies Home Journal, Atlantic Monthly, Harper’’s Bazaar, The New York Times, The New Yorker, and Vogue. But collected here also are articles nearly impossible to find from lesser-known, more ephemeral magazines. Essays on people, places, and of course food, mix here with delightful fiction to become a delectable feast. |
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Amazing Venison Recipes $18.55 New – “Amazing Venison Recipes” is the finest collection of recipes’ & information on preparing venison available today. With over 200 palate-satisfying recipes this book places special emphasis on gamey tasting venison, sharing simple & easy techniques to make any cut of venison a gourmet’s delight. Written by Jim Zumbo, Hunting Editor for Outdoor Life magazine, this cookbook was written for the millions of hunters in America (& their wives) who are faced with the task of preparing meat very di |
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Amazing Venison Recipes $6.88 Used – “Amazing Venison Recipes” is the finest collection of recipes’ & information on preparing venison available today. With over 200 palate-satisfying recipes this book places special emphasis on gamey tasting venison, sharing simple & easy techniques to make any cut of venison a gourmet’s delight. Written by Jim Zumbo, Hunting Editor for Outdoor Life magazine, this cookbook was written for the millions of hunters in America (& their wives) who are faced with the task of preparing meat very d |
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Articles on Publications Disestablished in 2009, Including: Washington Blade, Seattle Post-Intelligencer, Super Play, Eagle Times, Blender (Magazine), Shojo Beat, Rocky Mountain News, Gourmet (Magazine), Starlog, Nickelodeon Magazine $17.34 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domai |
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Best of Gourment, Volume 4 $2.88 New – The fourth volume in the now-well-established series of yearly recipe and menu collections for Gourmet–America’s premiere magazine for expert advice on good food and good living. Full-color photos. |
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Best of Gourmet, 1988: All of the Beautifully Illustrated Menus from 1987 Plus Over 500 Selected Recipes $109.32 New – America’s premiere magazine for expert advice on good food and good living offers a third volume to its popular yearly series. This new addition focuses on healthful recipes for more careful cooking and eating. 96 pages of four-color photos. |
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Best of Gourmet: Featuring the Flavors of England, Ireland, and Scotland $5.68 New – America’s premier food, travel, and entertainment magazine presents its eleventh annual volume of recipes and menus–the most delectable dishes of the year, plus a special section on the cuisines of England, Ireland, and Scotland. 80 color photos. |
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Best of the Midwest: Rediscovering America’s Heartland $9.17 Join Midwest Living(R) magazine’s Dan Kaercher as he revisits dozens of his favorite places across the Midwest. From vibrant cities to serene small towns and splendid parklands, Dan rediscovers the heart of the Heartland – its varied history, rich heritage, and unique scenery. Each lavishly illustrated chapter tells many fascinating stories of the twelve Midwestern states: Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. As the founding editor-in-chief of the magazine that knows Midwest travel like no other, Dan has visited every corner of this area, some many times over. In this dream road trip, he created a 10,000-mile, eight-week itinerary based on his all-time favorites – art museums, shopping meccas, grand resorts, big-league ballparks, and much more. The result is a moving tribute to the region that truly is the heartbeat of America. Kaercher’s engaging accounts of little-known travel discoveries (even in the midst of places you thought you knew) offer a fresh look at classic Heartland destinations. He’s a discriminating traveler, as well as a down-to-earth, die-hard Midwesterner who shares his insights and gentle humor along with history and insider tips that make his recommendations even more fascinating and fun. Within these pages you’ll find everything from the latest attractions in Chicago, St. Louis, and the Twin Cities to off-the-beaten-path secrets like a first-class hotel in a small Iowa town, the perfect place to watch eagles along the Mississippi River, a historic winery in Missouri, and where to head for the best scenic overlook in the Great Lakes region. And let’s not forget thefood! Visit old-fashioned soda fountains, renowned steak houses, busy barbecue joints, mom-and-pop pie shops, and fancy gourmet restaurants. Recipes are included to make your armchair visit even more flavorful. As an added bonus, practical travel information for every state takes the gue |
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Bubble and Brown 2-Piece Stoneware Baker Set in Orange $49.99 RRY1084: Excite your dinner guests by bringing these vibrant, fun, contemporary-shaped stoneware bakers to the table. Whether it be a roasted chicken or classic mac n’ cheese, food has never looked and tasted so fabulous. Includes: -1 x 1-Qt. Bubble & Brown Stoneware Baker. -1 x 1.5-Qt. Bubble & Brown Stoneware Baker. Features: -Multiple Use Stoneware – Dishwasher, microwave, freezer safe and oven safe to 500 F for convenience and versatility. The glazed interior is nonporous so foods won’t interact -Contemporary Design – Contemporary, playful shape in a vibrant and fun color goes directly from oven to table. The shallow sides result in crunchy tops for each serving -Easy Storage – all bakers conveniently nest together to save space in your cupboard -Wide Handles – Extra wide handle holes allow you to remove the stoneware from the oven even with bulky pot holders Specifications: -Small Baker Dimensions: 4.5 H x 11.5 W x 7 D -Medium Baker Dimensions: 4.5 H x 14 W x 9.75 D -Material: Stoneware -Color: Orange -Lifetime limited warranty About Rachael Ray With a brand new magazine, a talk show that aired in the fall of 2006, and a cookbook that has held the coveted #1 spot on the New York Times best seller list, Rachael’s ascent is only beginning. Your individual style will be showcased through Rachael Ray’s collection of vibrant, practical, and unique cookware. Growing up in a family with deep culinary traditions, Rachael Ray claims that cooking is a way of life that she was simply born into. Everyone on both sides of my family cooks. Ray was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything that his family of 12 needed for sustenance, to her dad’s family that was steeped in the food-rich traditions of Louisiana. I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine. After getting her feet wet in the gourmet world of foo |
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Bubble and Brown 9 x 13 Stoneware Lasagna Lover in Orange $49.99 RRY1141: Excite your dinner guests by bringing this vibrant, fun, contemporary-shaped stoneware baker to the table. Melt cheesy lasagna, crisp a cobbler, serve a tray of tacos or use it as your fruit bowl, it’s just that good looking. Whatever you decide, your favorite foods will arrive to the table in style! Features: -Multiple Use Stoneware – Dishwasher, microwave, freezer safe and oven safe to 500 F for convenience and versatility. The glazed interior is nonporous so foods won’t interact. -Contemporary Design – Contemporary, playful shape in a vibrant and fun color goes directly from oven to table. -Generously sized – This lasagna lover is great for baking just about everything. -Wide Handles – Extra wide handle holes allow you to remove the stoneware from the oven even with bulky pot holders. Specifications: -Material: Stoneware -Color: Orange -Dimensions: 9 x 13 -Lifetime limited warranty About Rachael Ray With a brand new magazine, a talk show that aired in the fall of 2006, and a cookbook that has held the coveted #1 spot on the New York Times best seller list, Rachael’s ascent is only beginning. Your individual style will be showcased through Rachael Ray’s collection of vibrant, practical, and unique cookware. Growing up in a family with deep culinary traditions, Rachael Ray claims that cooking is a way of life that she was simply born into. Everyone on both sides of my family cooks. Ray was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything that his family of 12 needed for sustenance, to her dad’s family that was steeped in the food-rich traditions of Louisiana. I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine. After getting her feet wet in the gourmet world of food at Macy’s Marketplace in New York, and after assisting in opening Agata & Valentina, Ray decided that the NYC lifestyle was exciting, but not wh |
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Cafe Des Artistes: A Pictorial Guide to the Famed Restaurant and Its Cuisine $280.68 New – Part of “The Great Restaurants of the World” series, this pictorial guide features color photos of food and the multi-million-dollar art collection of one of New York’s finest restaurants, as well as 30 recipes. Ferretti is a columnist for “Gourmet” magazine. 75 photos. |
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Cafe Des Artistes: A Pictorial Guide to the Famed Restaurant and Its Cuisine $10 Used – Part of “The Great Restaurants of the World” series, this pictorial guide features color photos of food and the multi-million-dollar art collection of one of New York’s finest restaurants, as well as 30 recipes. Ferretti is a columnist for “Gourmet” magazine. 75 photos. |
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Cafe Des Artistes: A Pictorial Guide to the Famed Restaurant and Its Cuisine $280.68 New – Part of “The Great Restaurants of the World” series, this pictorial guide features color photos of food and the multi-million-dollar art collection of one of New York’s finest restaurants, as well as 30 recipes. Ferretti is a columnist for “Gourmet” magazine. 75 photos. |
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Chardonnay Chalice $10.08 Used – Lia Jordan is a wine writer for the trendy San Francisco based magazine Bon Gourmet Travels. She enjoys attending wine judging events around the world and describing the wines for her readers. But when she attends the Global Apex Wine Show, highlighting matches between Chardonnay wines and Pacific Rim cuisine, she finds herself entangled in an ancient plot over a lost golden goblet and a sacred Hawaiian heaiu. Racing to help a tiny Hawaiian orphan boy and his jailed brother, Lia strive |
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Curry, Callaloo & Calypso $35 ?Realizing that globalization and foreign influences could dilute her countrys local cuisine, Wendys latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her countrys indigenous foods by way of old and new recipes for present and future generations. In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobagos Indian, African, European and Chinese population come to be reflected in a cuisine that is bold, explosive in flavor, eclectic and addictive. Wendy Rahamut is a cookbook author, freelance food consultant and food stylist. She is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors. |
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Deer & Deer Hunting: 25 Years of the Original Stump Sitters Magazine $13.24 This is the book deer hunters have been waiting for! For the first time ever, Deer & Deer Hunting magazine opens its vaults and presents a comprehensive look at the articles, photographs, and personalities that built North America’s first and favorite white-tailed deer hunting magazine. This is gourmet fare-a tasty blend of handpicked articles and breathtaking photographs that thrust Deer & Deer Hunting into a class all its own. Heart-warming tributes are given to the magazine’s founders, and never-before-published articles give deer hunting fanatics valuable whitetail insights that cannot be found elsewhere. Organized into five time eras, the book shows the true highlights of the magazine since its beginning in 1977. All major contributors are featured along with color photos depicting each era and reprints of nostalgic advertisements of products that helped build the whitetail industry, such as early compound bows, camouflage patterns, and tree stands.- Compilation of the best-read Deer & Deer Hunting articles, plus many never-before published articles and photographs- Major contributors are featured- Packed with historical photos depicting each era featured |
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Delicious desserts. $1.19 Used – Freshness, flavour and eye appear are the hallmarks of this exciting, full-colour series of cookbooks, featuring authentic recipes from the test kitchens of Italy’s bestselling gourmet magazine “La Cucina Italiana”. The Italians take their desserts very seriously! They are known for their scrumptious desserts, which can be simple or elaborate, light or rich and suitable for a family supper or a lavish dinner party. Italy has given the world some of the great classic desserts, from zabagli |
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Endless Feasts: Sixty Years of Writing from Gourmet $10.44 New – Reichl offers an enchanting compendium of food and travel essays from “Gourmet” magazine’s extensive archives. Included are wonderful contributions by Anita Loos, James Beard, Madhur Jaffrey, Robert P. Tristam Coffin, Laurie Colwin, and many others. |
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Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts $21.99 New – How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to “Gourmet” magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta To |
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Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts $21.99 Used – How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to “Gourmet” magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta T |
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