Belgian Chocolates

Dessert Oasis "And now, for a special live coverage of the border, here is our border-affairs reporter, Ed Bedford. Ed?" Cue Ed: "Yes, Cindy. I am currently standing on the border. One foot on each side, my right planted squarely in El Cerrito, my left, Rolando. You may hear shots in the background.
WATERMELON BOMB: Summer Dessert!

Recipes From Around the World VOL 1 VOL 2 Cookbooks EBOOK CD ROM 1240 pages    US $4.49

NEW Grand Finales The Art of Plated Desserts    US $42.49

MR FOOD COOL CRAVINGS COOKBOOK BRAND NEW    US $7.99

Belgian Chocolates

Cocolat: Extraordinary Chocolate Desserts $35.00 For the millions of chocolate lovers everywhere, here is a stunning dessert cookbook complete with lavish, mouth-watering, full-color photographs, from the respected gourmet known to her peers as "Madam Cocolat."...

French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts $43.92 Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste....

Elegant Dessert of Chocolate with Berries $29.99 Elegant Dessert of Chocolate with Berries - Photographic Print

Dessert: $24.38 With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

Chocolate Brown (Brown) Dessert Plates (24 count) $2.99 Includes 24 Chocolate Brown (Brown) Dessert Plates

Chocolate Brown (Brown) Dessert Plates (24) $2.99 Includes 24 Chocolate Brown (Brown) Dessert Plates

Dessert $19.25 Warm spices, fresh fruits, chocolate and hazelnuts. For the first time, the wonderfully intense flavors of the Mediterranean are captured in one cookbook, with desserts specifically adapted to the American palate. Far from simply listing recipes, pastry chef Cindy Mushet explores the techniques and intricacies of creating desserts—from flavor combinations to textural contrast—to evoke the distinct tastes of Italy, France, Greece, North Africa, Spain, Turkey and the Middle East. Featuring dozens of clear and uncomplicated recipes from Goat Cheese and Ricotta Tart to Lemon Verbena Sorbet, this book makes readers feel like the author is at their elbow, offering tips and suggestions as they cook. A consummate teacher, Mushet includes user-friendly headnotes and sidebars elaborating on each recipe's origins and the produce and ingredients integral to the Mediterranean kitchen, as well as offering thoughtful advice on how to select and use them. An extensive resource guide provides sources for hard-to-find specialty ingredients, produce, spices, wine and baking supplies. As American cooks prepare more and more Mediterranean-inspired menus, this book is the perfect companion to help them finish each meal with a sweet ending that conveys the very essence of this unique region.

Chocolate Brown (Brown) Square Dessert Plates (18) $3.79 Includes 18 Chocolate Brown (Brown) Square Dessert Plates

Dessert Fondues $6.26 Fondue is a great winter dessert. But think of how wonderful a peanut butter fondue on fresh apples would be in the fall; or a light lemon cream fondue with strawberries and angel food cake would be in the summer; or a creamy white chocolate fondue to finish a spring holiday menu. Here is a cookbook devoted to the wonder of dessert fondues, from creamy- and choloate-based fondues, to every variety of dipper. Bring this wiss dessert to your table with Dessert Fondues.

Chocolate Brown (Brown) Square Dessert Plates (18 count) $3.79 Includes 18 Chocolate Brown (Brown) Square Dessert Plates

Chocolate Brown Big Party Pack - Dessert Plates (50 count) $6.99 Includes (50) paper dessert plates.

Chocolate Brown Big Party Pack Dessert Plates (50) $6.99 Includes (50) paper dessert plates.

Godiva Ultimate Dessert Chocolate Éclair Truffles $10 Godiva's Chef Chocolatiers are pleased to present their latest creations - delicious new Dessert Truffles that can only be called the ?Ultimate." Just like the classic French pastry, this 4 piece gift box of Chocolate Éclair Truffles feature a luscious milk chocolate shell, with vanilla custard ganache inside, and dark chocolate stringing outside. Kosher OU-D. 2.7 oz. Click on Alternate View to see additional detail.

Dessert FourPlay: $23.09 Autographed Bookplates Available for this Title Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations--four mini desserts in a quartet of complementary flavors and textures--are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected--chocolate, strawberries, and cinnamon--with the unexpected--chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, Parfaits, Mousses, Puddings, and More $19.6 The 100 fanciful no-bake, do-ahead recipes in Icebox Desserts range from updated classics to inspired new crowd-pleasers and are accompanied by gorgeous photographs. Need cool inspiration for a grown-up dessert? Try Chocolate and Orange Bavarian Cake or Sambuca and Espresso Mousse. Delight the kids in your crowd with fun and delicious treats, like Devil Dog Icebox Cake or Ice Cream Sundae Cones. Create show-stoppers for all ages with a Watermelon Ice Cream Bombe, a Strawberry and Cream Trifle, or a contemporary Buche de Noel. Any time of year, there''s nothing cooler-or tastier-than an icebox dessert!