By Andrea Swenson
Whipping up scrumptious suitable for eating presents for any social gathering is a snap with this enjoyable cookbook and packaging consultant. From easy-to-follow recipes to artistic presentation principles, you’ll locate every little thing you must make particular, own presents that flavor nice and glance outstanding. step by step, expert foodstuff presenter and recipe developer Andrea Swenson indicates you ways to whip up tasteful delights for each vacation and celebration, including:
- Scrumptious chocolate chocolates, 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 grants every little thing you must get throughout the seventy five recipes featured—from the fundamentals of kitchen craft to extra complex education innovations. 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 fast bread and
- Pecan-cream pound cake and buttermilk-streusel espresso cake
- Chocolate cakes, piña colada sweets 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, pink pepper humus, South-of-Somewhere Salsa
- Lemon-lime icebox pie, plum-almond tart, orange cannoli pie
Expressive your love and enjoyment your pals and relations with the tasty, appealing, do-it-yourself treats you’ll locate in Gifts From the Kitchen For Dummies.
Read Online or Download Gifts from the Kitchen For Dummies PDF
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Additional info for Gifts from the Kitchen For Dummies
Sample text
It’s not good for them, and it’s certainly no good for your fingers. Don’t use your knives as letter openers, dry paint scraper-uppers, package slitters, and jar pryer-openers. Keeping ’em sharp Keep your knives sharp. You can sharpen them with any of the following tools: A sharpening steel. It is a long, slightly rough, metal rod with a handle used for touch-up sharpenings. A whetstone. This is a fine-grained, rectangular stone wet with oil, used to reestablish and maintain a blade’s sharpness.
To Grace Freedson, my agent, for your total confidence. To the dedicated and crackerjack staff at the Dummies group, from Erin Connell who launched me; to Pamela Mourouzis, Tina Sims, Christine Beck, Elizabeth Kuball, Emily Nolan, the recipe tester; to the marketing and publicity departments; and especially to Norm Crampton, for his delicious humor and sense of style. To the talented photography team: David Bishop, photographer; Brett Kurzweil, food stylist; and Randi Barritt, prop stylist. To all the food boards and councils that tirelessly answered my questions.
A few exceptions call for sea salt or kosher salt. These are coarse-grained salts that are added at the end of a recipe. These types of salt measure differently than table salt and should not be interchanged. Spices Spices give a recipe character. Some of the basic spices you’ll want to have on hand include the following: Allspice Cardamom Cayenne Chili powder Cinnamon Cloves Cumin Ginger Nutmeg Dried herbs and spices are most flavorful when fresh. Buy them in the smallest quantity possible and replace them every 6 months.