Inhaltsverzeichnis

Dedication.
Acknowledgements.
Introduction.
Chapter 1: Making Bite-Size Desserts - Ingredients, Equipment, and Techniques.
Chapter 2: Cakes, Cupcakes, Brownies, and Quickbreads.
Chapter 3: Muffins, Scones, Shortcakes, and Pastries.
Chapter 4: Tartlets, Turnovers, Galettes, Cobblers, and Crisps.
Chapter 5: Custards, Mousses, and Puddings.
Chapter 6: Cookies.
Chapter 7: Ice Cream and Sorbet.
Chapter 8: Candies.
Chapter 9: Bite-Size Tasting Ideas.
Appendices:
Sources for Ingredients and Equipment.
Measurement Equivalents.
Metric Conversions.
Index.

Beschreibung

When you're at a restaurant, do you order a single dessert with multiple forks? Do you ask for "just a teeny tiny slice" whenever someone serves you cake? And if you're at a party, do you prefer a variety of mini dessert choices?
If you answered "yes" to any of these questions, Bite-Size Desserts is the cookbook for you. Created for home bakers who want small desserts with big flavors, it gives you recipes for nearly ninety bite-size delights. These diminutive desserts are ideal for elegant entertaining, but they also make delightful everyday treats.
Master baker Carole Bloom has collected a wide range of mini desserts here, and you're sure to find one (or two or three) that are perfect for every occasion. Wicked Brownie Bites, Double Lemon Meringue Tartlets, Chocolate-Espresso Pots de Crème, Spiced Buttermilk Doughnut Holes, Raspberry Sorbet Shots, and Salted Caramel-Bittersweet Chocolate Truffles are just a few of the petite goodies you'll discover. Throughout, more than forty striking color photographs show you just how appealing these bite-size desserts can be.
Best of all, these little desserts are no more difficult to make than their full-size cousins. The author gives you a complete introduction to the world of small sweets, explaining ingredients and techniques and guiding you to the right equipment, including mini pans and ramekins of all kinds. Exceptionally clear recipe instructions show you how to get great results every time, and Bloom also provides tips on storage as well as recipe shortcuts and variations.
Bite-Size Desserts is the perfect way to cut down on portion size and calories without sacrificing flavor. When indulgences are this small, your friends and family are allowed to splurge!
CAROLE BLOOM is a professional pastry chef and confectioner. She studied at La Varenne Ecole de Cuisine in Paris, Le Cordon Bleu Ecole de Cuisine et de Pâtisserie in London, and the E. Rosa Salva Pasticceria in Venice, and has worked at the Stanford Court Hotel in San Francisco, the Beau-Rivage Palace Hotel in Lausanne, and Mille Fleurs Restaurant in Rancho Santa Fe. Her articles and recipes have appeared in Bon Appétit, Fine Cooking, Eating Well, and Gourmet, and she has appeared on ABC World News This Morning, CNN, and the Today show. Her eight previous cookbooks include The Essential Baker and Truffles, Candies, and Confections.