By Dorothy Kern
Supply NEW existence TO previous FAVORITES via COMBINING vintage truffles INTO really creative, DOUBLY scrumptious DELIGHTS
One dessert is nice. truffles are even larger, yet a doubly scrumptious mash-up of either into one all-new concoction is the simplest! This book’s fifty-two inspiring recipes deliver a brand new point of inventive enjoyable on your baking, with treats certain to wow each person on the desk, including:
• Cinnamon Rolls + Cookies
• Cheesecake + Cookie Dough Truffles
• Peanut Butter Cups + Brownies
• Apple Pie + Butter Cookies
• Carrot Cake + espresso Cake
• Spice Cake + Blondies
• muffins + Peppermint Candy
• and plenty of more!
With step by step directions and beautiful images from Dorothy Kern, the mastermind at the back of the weblog loopy for Crust, it’s effortless to create the entire delicious, crowd-pleasing treats in Dessert Mash-Ups.
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Extra info for Dessert Mashups
Entry level. Entry-level jobs in food service usually require no particular skills or experience. As their knowledge and experience increase, they may be given more complex tasks and eventually become skilled cooks. Many executive chefs began their careers as pot washers who got a chance to peel potatoes when the pot sink was empty. Today, however, many cooks are graduates of culinary schools and programs. Schools teach general cooking knowledge, while every food service establishment requires specific skills, according to its own menu and its own procedures.
Qxd 12/19/05 11:05 AM Page XXIX Acknowledgments P hotographer Jim Smith has been my partner in these texts for 25 years. His hundreds of photographs are an indispensable part of Professional Cooking and valuable teaching tools. Thanks also to Anne Smith for all her support and assistance through the years,and to Ryan Basten for his work in Jim’s studio. During a long and productive session of photography and recipe testing for this edition,I was fortunate to have the expert assistance of Chef-Instructors Rick Forpahl and David Eisenreich of Hennepin Technical College, Chef-Instructor Gil Gaitan of Le Cordon Bleu, Myros Billy, Rose Scaramuzza, Jeff Bieniek, Jason Riedel, Jessica Entzel, Jane Jost, Liz McCormick, Stephanie O’Connor, Steve Goldschmidt, Martina Cameron, and Jennifer Peck.
Qxd Sanitation and Safety I n the last chapter, we talked about professionalism in food service. Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud of. Even more important, poor sanitation and safety can cost a lot of money.