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Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream, using only the freshest ingredients, and to make everything from scratch. Gelato Messina take their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop windows every day, particularly their famous ice-cream cakes. Gelato Messina: The Creative Department provides detailed instructions for creating Gelato Messina's most famous and elaborate gelato cakes--from Dr Evil's Magic Mushroom to Gelato Messina's very own take on the classic hamburger: The Royale with Cheese, made from chocolate gelati with passionfruit mustard, raspberry ketchup, white chocolate cheese, all served in a brioche bun. There is a whole chapter dedicated to weird and wonderful soft-serves and recipes for how to make your very own gelati monoportions--yes, it's fun to share, but it's even more fun to have a whole cake to yourself! With a killer design and mind-bending photography, Gelato Messina: The Creative Department is the must-have coffee-table cookbook for 2015. Not for the faint-hearted, and definitely for the young-at-heart, Gelato Messina: The Creative Department isn't just different, it's out of this world. Trust me, there're recipes in this book that you wouldn't dream existed. Prepare to be amazed! "Ice-cream is exquisite - what a pity it isn't illegal." - Voltaire "If you like to eat with your eyes. there's no doubting the eye-candy in this collation of "weird desserts" made at Messina" - Advertiser "If you are a pastry chef in the making then this book is for you. For the rest of us, it is more suited as a coffee table book." - Courier Mail "This sweet guide from the gelato kings is almost as mouth-watering as their lnstagram" - Elle Australia Comparative Titles: Gelato Messina: The Recipes (2013; over 10K copies sold in Australia)
Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
This charming little book will teach you everything you need to know–from cookies to bundt cakes—so you can make the most exciting recipes and be the best baker in town. This pocket-sized baking book is awash in charm, color, and smart puns for bakers: you can have your cake and eat it too! Thirty recipes range from chocolate brownies, shortbread caramel slice, and chocolate chip cookies to layered berry pavlova and chocolate ganache bundt. Its compact size makes it unintimidating and also a perfect gift, even if it's just for yourself. In Charlotte's own words, You'd butter believe this is the only baking book you'll need.
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
Increase your self-awareness and transform your life forever! This powerful, enlightening guide comes from a team of entrepreneurs and martial-arts experts who openly share their triumphs and their failures - and reveal how you too can become more successful, happy, and self-confident. Merging the martial arts' lifestyle and philosophy with sheer business acumen, they teach you not only how to make a living but how to make a life. Their 39 conditioning-for-success exercises compel you to look introspectively as you never have before.
Tuscany is a landscape whose cultural construction is complicated and multi-layered. It is this very complexity that this book seeks to untangle. By revealing hidden histories, we learn how food, landscape and architecture are intertwined, as well as the extent to which Italian design and contemporary consumption patterns form a legacy that draws upon the Romantic longings of a century before. In the process, this book reveals the extent to which Tuscany has been constructed by Anglos — and what has been distorted, idealized and even overlooked in the process.
Provides recipes along with information on ingredients and cooking utensils and equipment