New Orleans Classic Desserts.New Orleans New Orleans (ôr`lēənz –lənz, ôrlēnz`), city (2006 pop. 187,525), coextensive with Orleans parish, SE La., between the Mississippi River and Lake Pontchartrain, 107 mi (172 km) by water from the river mouth; founded Classic Desserts Kit Wohl Pelican Publishing Company 1000 Burmaster Street, Gretna, LA 70053-2246 1589804449, $15.95 www.pelicanpub.com 1-800-843-1724 In "New Orleans Classic Desserts", culinary enthusiast Kit Wohl has compiled a series of recipes drawn from Big Easy restaurants for memorable desserts that are gorgeously illustrated in full color and guarantee to please any palate and satisfying any craving for something sweet and delicious at the end of a meal or any other time a bit of dessert is called for. Organized into sections devoted to Cakes & Pies, Custards & Puddings, Candies & Cookies, Flambe, Ices & Ice Creams, Accompaniments, Sauces & Garnishes, the recipes range from Chef Emeril Lagasse's Banana Cream Pie Banana cream pie, or Banana creme pie, is a banana variant of cream pie. It is a dessert often comprised of the following ingredients: a baked pie crust (sometimes made from graham flour), sugar, flour, salt, milk, eggs, butter, vanilla, and bananas and banana ; to the Palace Cafe's White Chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate Bread Pudding; to Chef April Bellow's Pecan pecan: see hickory. pecan Nut and tree (Carya illinoinensis) of the walnut family, native to temperate North America. Occasionally reaching a height of about 160 ft (50 m), the tree has deeply furrowed bark and feather-shaped leaves. lace Cookies; to Angelo Brocato's Cantaloupe cantaloupe: see gourd; melon. Ice. Enhanced with an informative little section on 'Baking Essentials', the "New Orleans Classic Desserts" will prove a very popular and 'kitchen cook friendly' addition to any cookbook shelf. |
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