By Andrea Swenson
Whipping up scrumptious fit to be eaten presents for any party is a snap with this enjoyable cookbook and packaging advisor. From easy-to-follow recipes to inventive presentation rules, you’ll locate every thing you want to make distinct, own presents that style nice and glance extraordinary. step by step, specialist foodstuff presenter and recipe developer Andrea Swenson indicates you the way to whip up tasteful delights for each vacation and get together, including:
- Scrumptious chocolate goodies, muffins and sauces
- Delicious cookies of each description
- Savory sauces and condiments
- Dreamy truffles, pies breads, scones and pretzels
- Edible and non-edible wrappings on your meals gifts
Each bankruptcy of Gifts From the Kitchen For Dummies promises every little thing you want to get throughout the seventy five recipes featured—from the fundamentals of kitchen craft to extra complex guidance strategies. Here’s only a small sampling of the eye-popping, mouthwatering treats you’ll learn how to make:
- Cranberry-walnut monkey bread, pineapple-ginger scones and prosciutto-fig speedy bread and
- Pecan-cream pound cake and buttermilk-streusel espresso cake
- Chocolate muffins, piña colada chocolates and sweet sushi
- Banana-mango chutney, grainy apricot mustard and scallion butter
- Almond and date mandlebrot, eggnog cookies, crispy cappuccino froths
- Strawberry-pineapple jam, candy onion marmalade and pear-cranberry compote
- Almond paste “wrapping paper,” chocolate nest, pastillage containers
- Barbecue almonds, purple pepper humus, South-of-Somewhere Salsa
- Lemon-lime icebox pie, plum-almond tart, orange cannoli pie
Expressive your love and pleasure your pals and family members with the tasty, beautiful, selfmade treats you’ll locate in Gifts From the Kitchen For Dummies.
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Extra info for Gifts from the Kitchen For Dummies
Swenson Gifts from the Kitchen For Dummies® Published by Wiley Publishing, Inc. 111 River St. , Indianapolis, Indiana Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-750-4744.
Rubber spatulas are grease magnets as well. Wash them well before using them with egg whites. Whisks: Wire whisks come in a variety of shapes and sizes. They’re handy for blending, occasionally getting out lumps, and even for whisking dry ingredients together. Wooden spoons: Kitchen tools don’t get any more utilitarian than this. I really like the flat-ended ones that scrape a wide path on the bottom of a pan. Don’t stir something and then leave a wooden spoon in the pot. The spoon will pick up all sorts of flavors, and the wood probably doesn’t do much for the taste of what’s cooking, either.
They can accomplish all the tasks you have to do in a kitchen. You can buy specialty knives later if you’re so inclined, but for now, these three will do. Don’t skimp on quality, however. Buy the best. High-end knives last many, many years. They are the workhorses of the kitchen and make the jobs go that much smoother. The best knife is a sharp knife. Regardless of what brand of knife you choose, that is the most important thing you need to know about cutlery. If you’re thinking about purchasing knives, here are some other things to consider: A high-carbon stainless steel blade is the best choice.