Caramel, Gibbs Smith, Layton, UT, 2013.
This is my most recently published book. Caramel is a flavor like no other. Yes, it is strongly sweet but not in an overpowering way. For me it instantly tantalizes my taste sensors in a warm and satisfying way. Just the scent of caramel brings a smile to people in anticipation of a wonderful taste experience. And for most people caramel invokes memories of growing up and of great desserts they have had. Although we usually associate caramel desserts with what we buy over the counter (or at the fair) it’s very easy to make caramel desserts and confections at home. This book show you how easy and fast it is to make 65 fabulous caramel treats including cupcakes, tartlets, cookies, mousses, candies, and ice creams. I have many favorites in this book including Caramelized Almond Financiers, Dulce De Leche Sandwich Cookies, Expresso Crème Caramel, and Caramelized White Chocolate Ice Cream. This book comes with my personal guarantee that you, your family, and your friends will love every one of the caramel recipes in this book—over and over again.
The word intensely is the best word to use in the title to describe this book because the 100 recipes are for very serious chocolate lovers. Most of the recipes are made with high cacao content dark chocolate. The book also has 40 sumptuously enticing photos (see the top of each of my website pages for a preview of these photos). In addition to regular book sellers like Barnes and Noble, Borders, and Amazon, Intensely Chocolate is also sold through the following book clubs: The Good Cook, Rhapsody, The Literary Guild, and HomeStyle.
Bite-Size Desserts, John Wiley & Sons, Inc., New York, NY, 2009.
If you love fabulous desserts, like me, but don't what to over do it, like me, this is the book for you. When I worked in Europe as a Pastry Chef one of my responsibilities was to make several small pastries called Petit Fours. These were generally rather elaborate and not so easy to make, but they were popular. What I did with Bite-Size Desserts is create 87 mini size (bite-size) dessert recipes that are easy to make, taste fantastic, and are beautiful. And because they are small they are perfect for people who desire small portions, just a bite or two. The selection of desserts in this book is quite varied including, cakes, cupcakes, brownies, quickbreads, muffins, scones, shortcakes, pastries, tartlets, turnovers, galettes, cobblers, crisps, custards, mousses, puddings, cookies, ice cream, sorbet, and candies. It is hard for me to say which is my favorite because I truly love all the recipes in this book. My husband's top choices are Wicked Brownie Bites, Peanut Butter Cupcakes with Bittersweet Chocolate Ganache (the cover photo), Almond-Cornmeal Cakes with Strawberry Sauce, and Sea Salted Peanut Brittle. And I should add that the 40 color photos in this book will inspire you to make, and eat, these bite-size desserts.
The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and other Ingredients, John Wiley & Sons, Inc., New York, NY, 2007.
I have to say that this is the most comperhensive book I have ever done and it's really very unique. For one thing it's divided up into sections by primary ingredient used like fruit, nuts, spices, as well as many more, including a large section on chocolate. Also, the recipes are laid out in a very easy to follow table-like format with instructions placed directly across from their specific ingredients. And there are very comprehensive sections on basic ingredients, equipment and supplies, and techniques in the begining of the book. All levels of bakers will enjoy this book and I truely believe it is the only baking book you will every need. It's hard to say what my favorte recipes are from this book but the Lemon Mascarpone Tart and Bittersweet Chocolate Pots de Crème are two of my very favorites and I do like those Coconut Biscotti. And The Essential Baker has some absolutely beautiful full page color photos that make you want to bake and bake some more, and taste, of course. Here are some of the book's photos:
"Want to learn to bake? Buy just one book--this one. Having The Essential Baker is like having a lifetime of baking experience and teaching in your kitchen. Enough information and recipes to last any baker a lifetime." Gale Gand, Executive Pastry Chef and partner, Tru Restaurant, Chicago and author of Chocolate & Vanilla.
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