Bake It to the Limit: Easy to Prepare Desserts with Show Stopping Variations for Special Occasions

Overview

Bake It to the Limit is sure to be the hot, new dessert cookbook. This full-color photographic cookbook includes rich and decadent desserts that anyone can make, following Dede Wilson's carefully prepared recipes. Not satisfied with recipes that just taste good, she offers spectacular, Bake It to the Limit variations that will really impress. Some of the variations are easy-sprinkling gold leaf flakes over a cake, sandwiching ice cream between two cookies and dunking it in chocolate ganache, or using cookie ...
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Overview

Bake It to the Limit is sure to be the hot, new dessert cookbook. This full-color photographic cookbook includes rich and decadent desserts that anyone can make, following Dede Wilson's carefully prepared recipes. Not satisfied with recipes that just taste good, she offers spectacular, Bake It to the Limit variations that will really impress. Some of the variations are easy-sprinkling gold leaf flakes over a cake, sandwiching ice cream between two cookies and dunking it in chocolate ganache, or using cookie cutters to create fun shapes. Others are a little more elaborate, but worth the effort-marzipan or chocolate roses, crystallized flowers, flavored buttercream frostings, solid chocolate serving bowls, and piping fruit or chocolate sauces over desserts in decorative ways. Wilson explains all of the techniques in detail, and the gorgeous photographs show you the finished product. A professional baker and wedding cake designer, Wilson includes all the basics you need to get started: tips on working with chocolate and other finicky ingredients, plating techniques, essential kitchen tools, and pantry staples for whipping up a dessert on short notice. With chapters on brownies and bars, breakfast treats and snacks, mousses and puddings, ice creams, cookies, pies and tarts, cakes and more, this is a book that dessert lovers will turn to again and again.
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Editorial Reviews

Library Journal
Almost an embarrassment of riches for dessert lovers, here are new books from four talented bakers. Gand and her husband, Rick Tramonto, are the pastry chef and chef, respectively, of their two popular Chicago restaurants, Brasserie T and Tru. Their first book, American Brasserie, included some of Gand's delicious desserts, and now they offer a generous collection of almost 175 recipes, from Millionaire's Shortbread to Sweet-Hot White Pepper Ice Cream. The writing style is slightly precious (e.g., "Butter is a true aristocrat--and a modest one"), but the recipe instructions are clear and the headnotes informative. For all baking collections. Medrich, the well-known author of Cocolat and Chocolate and the Art of Low-Fat Desserts, now presents 50 delicious recipes for favorite cookies and brownies, many of them shown in mouth-watering full-page color photographs. There's a good introduction, and each chapter opens with "Here's What I Learned," a brief but informative collection of clever tips. Many of the recipes are classics, and all of them seem irresistible. An essential purchase. Purdy's A Piece of Cake and As Easy as Pie have become classics, and her two recent low-fat cookbooks, including Let Them Eat Cake, have been very popular. Her new book features recipes for all sorts of homey desserts and other baked goods, from Old-Fashioned Chocolate Pudding to Blue Ribbon Cherry Pie to Sour Cream Spice Cake. The recipe instructions are detailed and thorough, and there are many thoughtful technique tips and other useful hints, as well as variations. For all baking collections. Wilson is a baker and food writer, and her specialty is wedding cakes, the topic of her first cookbook (The Wedding Cake Book). Unlike her extravagant wedding cakes, a number of the desserts in her new book are fairly simple, although many of them feature a "Bake It to the Limit" version, an optional final step for a more elaborate presentation or variation. (The cake recipes, perhaps not surprisingly, are far more complicated than the other desserts.) With recipes for sweets like Chocolate Peanut Butter Tart and Sour Cherry Bars, this is recommended for most baking collections. Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780688159726
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/1999
  • Edition description: 1 ED
  • Pages: 193
  • Product dimensions: 8.32 (w) x 10.32 (h) x 0.90 (d)

Read an Excerpt

Fudgy Bittersweet Brownies

These are pure unadulterated chocolate. No nuts, no caky texture — just smooth, fudgy brownies.

10 ounces bittersweet chocolate, finely chopped
3/4 cup (6 ounces) unsalted butter, cut into large pieces
1-3/4 cups granulated sugar
5 large eggs
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Spray a 13 X 9-inch baking pan with nonstick cooking spray.

Melt the chocolate and butter in a double boiler or microwave. Whisk together until smooth and set aside.

Meanwhile, place the sugar and eggs in the bowl of a heavy-duty mixer. Using the balloon whip attachment, whip on high speed until light and fluffy, about 3 minutes.

Add the melted chocolate mixture to the eggs, and beat just until combined.

In another bowl, whisk together the flour, baking powder and salt. Add to the batter, stirring in by hand just until combined.

Scrape the batter into the prepared pan. Bake for 25 to 35 minutes. When the brownies are done, the top will look dull and a bit puffed, and the edges will be barely comming away from the pan's sides. A toothpick inserted in the center will come out with some wet batter attached. The longer you bake them, the drier they'll be, so don't over bake.

Cool completely in the pan on a wire rack before cutting into bars. If you like, trim off the edges before cutting. Store at room temperature covered with plastic wrap. Best eaten within 24 hours.

Makes 24 brownies

Copyright © 1999 by Dede Wilson

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