Simply French or Cake Book

Simply French

Author: Patricia Wells

How can a good cook become a great cook? It's all in the details.

Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again.

• Knowing when to season and how
• Appreciating the simple process of reducing a sauce
• Allowing meats and poultry to rest so they release maximum flavor
• The simple art of straining a sauce for a refined condensed flavor
• Knowing why dried herbs are no substitute for fresh

In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

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Cake Book

Author: John Uher

"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients—butter, sugar, flour, and eggs—into culinary artistry."
—Tish Boyle

Library Journal

A cake makes a welcome addition to every occasion, and with nearly 200 original recipes for all skill levels and tastes, Boyle's eighth book offers something for everyone. Introductory chapters cover ingredients, equipment, technique, and d cor; eight subsequent chapters cover different cake types-from butter- and oil-based cakes to coffee cakes, flourless cakes, cheesecakes, and meringue cakes. Boyle, currently the food editor of Chocolatier and Pastry Art & Design magazines, offers her versions of numerous classics (e.g., German Chocolate, Carrot, and Chiffon), along with her own enticing recipes for Cinnamon-Swirl Buttermilk Pound Cake, Coconut Lime Mousse Cake, Orange Chiffon, and Chocolate Almond Coconut Cake. Each recipe is rated for difficulty, from simple to advanced, with the difference among them primarily being the time it takes rather than the technique involved. This title concludes with chapters on fillings and frostings and basic recipes that include buttercreams, ganaches, sauces, and ice cream. Well written, easy to read, and beautifully photographed, Boyle's book is destined to become a classic and is highly recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.