How to Cook That: Crazy Sweet Creations (Dessert Cookbook)

Thương hiệu: Ann Reardon
Tình trạng: Mới
Bán tại: Mỹ
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Thông số sản phẩm
Publisher
Mango (June 15, 2021)
Language
English
Hardcover
200 pages
ISBN-10
1642505781
ISBN-13
978-1642505788
Item Weight
1.75 pounds
Dimensions
8.1 x 0.7 x 10.1 inches
Best Sellers Rank
#4,208 in Books (See Top 100 in Books)#2 in Chocolate Baking#4 in Pie Baking (Books)#4 in Garnishing Meals
Customer Reviews
4.9 out of 5 stars1,010Reviews
Thông tin sản phẩm How to Cook That: Crazy Sweet Creations (Dessert Cookbook)
Thương hiệu Ann Reardon là cái tên nổi tiếng được rất nhiều khách hàng trên thế giới chọn lựa. Với kiểu dáng đẹp mắt, sang trọng, sản phẩm How to Cook That: Crazy Sweet Creations (Dessert Cookbook) là sự lựa chọn hoàn hảo nếu bạn đang tìm mua một món Baking cho riêng mình.
Là một sản phẩm hoàn toàn mới của Amazon.com vì vậy bạn có thể tham khảo các đánh giá của khách mua hàng trước và yên tâm hơn khi chọn mua sản phẩm này.
Sản phẩm How to Cook That: Crazy Sweet Creations (Dessert Cookbook) đang được bán với giá ưu đãi là $25.39 tại nước Mỹ.
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Mô tả sản phẩm

From the Publisher

great british bake off;show;the baking bible;how to bake;culinary;cookies;pastries;pie;cake

great british bake off;show;the baking bible;how to bake;culinary;cookies;pastries;pie;cake


great british bake off;show;the baking bible;how to bake;culinary;cookies;pastries;pie;cake


great british bake off;show;the baking bible;how to bake;culinary;cookies;pastries;pie;cake


great british bake off;show;the baking bible;how to bake;culinary;cookies

Product Description

How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations

“How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar

Amazon Best Cookbook for Month of June 2021 and Editor's pick Best Books of 2021 So Far
#1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, and Cooking by Ingredient

Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations.

Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.

For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status.

You’ll also:

  • Learn to make treats that get the whole family cooking
  • Create baked goods that tap into beloved pop culture trends
  • Impress guests with beautiful desserts

Readers of dessert cookbooks like Dessert PersonZoë Bakes Cakes, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.



Review

“A great cookbook that offers a variety of delicious treats. Recommended for intermediate to advanced bakers.”
―Holly Skir, Broward City Library, Library Journal

“Edible engineering meets wow-factor whimsy in this debut dessert guide from Aussie Youtube baker Reardon. Her food science background brings depth to just about every recipe, noting things such as how different fats affect a cake's flavor and what the addition of gelatin does for its structure (promoting aeration and a soft crumb).... The lessons and engaging spirit of this work are as much a treat as their results.”
Publishers Weekly

“Ann Reardon is one of the sweetest bakers on YouTube. Her experience as a food scientist takes her confections to the next level; they are as creative as they are delicious. You will thoroughly enjoy every mouth-watering page of her first cookbook.”
―Rosanna Pansino, author of The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us

“Ann Reardon was a food scientist and a dietician before creating her massively popular channel called How to Cook That. Reardon focuses mainly on desserts, including novelty cakes and complicated baking techniques. She also teaches people how to fix baking fails and turn them into beautiful dessert creations.”
Vogue

How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why. Any sweet tooth would be entranced by Ann's videos that document her creations, which cover all things dessert, from cake to chocolate.”
―PopSugar

“Ann Reardon is a food scientist, which is sort of like being a chef who knows not only how to cook but why the things you’re doing in the kitchen happen the way they do.”
―The Blemish

“Australia’s Queen of Desserts.”
The Sydney Morning Herald

“Hoping to make beautiful and delectable confections accessible to bakers of all levels, Ann Reardon, host of the award-winning YouTube series How to Cook That, presents Crazy Sweet Creations. In her step-by step cookbook, Ann shares secrets for making desserts into works of edible art. Soon you’ll have mastered everything from the simple Mint Chocolate Mousse to the more epic Sugar Snow Globe Dessert and Coffee Donut Millefeuille…”
Hello! magazine

“Ann Reardon possesses a unique set of talents. On her YouTube channel, How to Cook That, the Melbourne-based food scientist, pastry chef and dietitian applies her skills to debunking viral videos and hacks, decoding 200-year-old marshmallow recipes, figuring out if the Minecraft cake formula works as well in real life as it does in the video game series, and illustrating how to fix epic cake fails...”
The National Post

Review

“Ann Reardon is one of the sweetest bakers on YouTube. Her experience as a food scientist takes her confections to the next level; they are as creative as they are delicious. You will thoroughly enjoy every mouth-watering page of her first cookbook.”
―Rosanna Pansino, author of The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us

“Ann Reardon was a food scientist and a dietician before creating her massively popular channel called How to Cook That. Reardon focuses mainly on desserts, including novelty cakes and complicated baking techniques. She also teaches people how to fix baking fails and turn them into beautiful dessert creations.”
Vogue

How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why. Any sweet tooth would be entranced by Ann's videos that document her creations, which cover all things dessert, from cake to chocolate.”
―PopSugar

“Ann Reardon is a food scientist, which is sort of like being a chef who knows not only how to cook but why the things you’re doing in the kitchen happen the way they do.”
―The Blemish

“Australia’s Queen of Desserts.”
The Sydney Morning Herald

“Hoping to make beautiful and delectable confections accessible to bakers of all levels, Ann Reardon, host of the award-winning YouTube series How to Cook That, presents Crazy Sweet Creations. In her step-by step cookbook, Ann shares secrets for making desserts into works of edible art. Soon you’ll have mastered everything from the simple Mint Chocolate Mousse to the more epic Sugar Snow Globe Dessert and Coffee Donut Millefeuille…”
Hello! magazine

“Ann Reardon possesses a unique set of talents. On her YouTube channel, How to Cook That, the Melbourne-based food scientist, pastry chef and dietitian applies her skills to debunking viral videos and hacks, decoding 200-year-old marshmallow recipes, figuring out if the Minecraft cake formula works as well in real life as it does in the video game series, and illustrating how to fix epic cake fails...”
The National Post

From the Back Cover

Oreo® is a registered trademark of Intercontinental Great Brands LLC. STARBURST® is a registered trademark manufactured by The Wrigley Company, which today is a subsidiary of Mars, Inc. Nutella is ® is a registered trademark manufactured by the Italian company Ferrero.

About the Author

Ann Reardonis the creator and host of How to Cook That, the #1 baking series in Australia and #3 in the US. Reardon is a certified scientist and dietician. After many years in food service, she started the How to Cook That channel out of Sydney, Australia in 2009. Reardon came up with the idea as she was night nursing her third-born son. She began with a post a week, and an occasional video. As her platform grew, she moved to YouTube and her followers grew. How to Cook focuses on desserts and pop-culture.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

The top shelf of my studio pantry is just for chocolate!  The one below has containers brimming with sweet confections, then there’s a range of flours, sugars, cocoa powder and on the bottom shelf…fondant, sprinkles, edible gold and gel food colours for cake decorating.

This may all seem rather strange for a dietician!  But I always remember my university lecturer’s advice―that if you’re going to have chocolate then make sure it’s only a small amount and top quality, rather than lots of cheap junk.  In other words, you can still enjoy good health without completely sacrificing dessert.  But because you can only have a small amount, ensure that your occasional sweet treat is truly delicious! 

That idea set me off on a quest to find the best-tasting desserts, many of which now grace the pages of this book. An unexpected bonus is that I’ve found beautiful baking also builds a sense of community, as family and friends are always excited to pop over for a slice of my latest sweet creation.  (Although in the case of a giant ice cream sandwich, you’ll probably need a party).

Sweet food and baking always interested me far more than savoury dishes.  I think they appeal to my creative side, my sweet tooth, and also the food scientist in me. Little changes in baking recipes can have a huge effect on flavour and texture.  Some people see that a difficulty but I see it as a challenge.  How much can I bend the rules, tweak the ingredients and experiment to make a better version or create something completely new?

Some time ago, I was looking through my mum’s bookshelf and found a 200 year-old cookbook.  I gently held this piece of culinary history, the pages were stained with age and the cover was falling apart.  I have since made many desserts from that book, including a fruit mince pie with meat in it and strawberry ice cream with bugs!  As I began researching old cookbooks and their authors, I found myself inspired to write my own.  Yes, I have a website and YouTube channel with hundreds of episodes but there is something special about a book. The permanency of print. A website can be hacked and YouTube may be long gone in 200 years.  But a book―this book―well, I’d love to think that it is a small slice of history to be enjoyed right now, shared with friends and eventually passed on to the next generation.

 

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