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Caprial’s Desserts
Overview
From Culinate
This cleverly designed dessert cookbook by Pacific Northwest chef Caprial Pence helps the reader modify master recipes to create innovative and delicious desserts. Cinnamon Rolls become Pecan Sticky Buns; Gingerbread becomes Pear-Lemon Gingerbread with Pear-Wine Syrup; and Chocolate-Hazelnut-Caramel Bars become Poached Pear-Pecan Bars. A range of treats are included: ice creams, breakfast sweets, cakes, and more. The photos are so delectable they alone could almost satisfy a sweet tooth.
Selected contents
Copyright 2004 Ten Speed Press
Kelly MyersChocolate Brownies with Blackberry-Sangiovese Sauce and Whipped Cream | The Taste of Country CookingPersimmon Pudding | Dinner Guest BlogBlackberry beltsAnd my new (old) pie-crust recipe | First PersonMy inner ChildA Christmas to remember, making a croquembouche |
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