Bake and Freeze Chocolate DessertsBook - 1997
Turn your freezer into the hardest-working appliance in the kitchen with 120 recipes for delicious chocolate desserts using Elinor Klivans's award-winning bake and freeze techniques. No time to prepare your favorite chocolate desserts? Elinor Klivans begs to differ. In her first cookbook,Bake and Freeze Desserts,this busy pastry chef, cooking teacher, self-confessed chocoholic, and mom devised a method for preparing desserts ahead of time, freezing them, and defrosting them so they taste just as good as the day they were made. Now she's at it again, this time using her foolproof techniques to create 120 luscious chocolate cakes, cookies, brownies, puddings, and mousses ideal for baking and freezing, or just eating. Bake and Freeze Chocolate Dessertsfits into the needs of today's busy cooks. By planning ahead, chocolate desserts can be prepared weeks in advance to be ready and waiting for dinner parties, holiday entertaining, last-minute guests, sudden chocolate cravings, and late-night freezer raids. Of course, most of these desserts don't have to be prepared in advance; they can be enjoyed as soon as they're ready. But Elinor's time-saving techniques teaches you how to prepare desserts when you have the time--they can be frozen immediately or prepared in parts for assembly into full-fledged desserts. Her mouthwatering recipes include Double Decker Mocha Brownies, Hot Chocolate Mousse, Chocolate Chestnut Satin Torte, Pear and Chocolate Tea Bread, and Mochaccino Cheesecake, as well as a host of recipes for dessert basics, like easy-to-make cookie crumb crusts and sauces. And, for those in need of immediate chocolate gratification, there's a selection of recipes that can be made in thirty minutes or less, such as Chocolate Cream Pie, Nutella Ice Cream Torte, and Mocha Marble Mousse. Bake and Freeze Chocolate Dessertsalso features Elinor's tried-and-true suggestions for baking with chocolate, a short history of chocolate, and an indispensable mail-order guide for ingredients and equipment. With eight pages of glorious color photographs, step-by-step instructions, and helpful hints on preparing, freezing, and serving, Elinor guarantees that novice as well as experienced bakers will turn out perfect chocolate desserts. From cheesecakes to pies, sundaes to brownies, cookies to layer cakes, this wonderful cookbook will satisfy even the most voracious chocoholic.
Publisher: New York : Broadway Books, c1997.
Edition: 1st ed.
Branch Call Number: 641.8 KLI 1997
Characteristics: xii, 306 p. : col. ill. ; 24 cm.
Alternative Title: Chocolate desserts
Call Number: 641.8 KLI 1997