The Dessert Game: Simple tricks, skill-builders and showstoppers to up your game

Description

Up your baking game with desserts that start simple through to adventure bakes, from MasterChef dessert king and founder of KOI dessert bars with over 700k followers. 'Reynold's lifelong passion and imagination is the DNA in all of his food and this cookbook brings that passion into your kitchen. It has something for everyone.' Gordon Ramsay 'Reynold is one of those rare sparks that ignites in such a way as to capture the hearts and minds of so many in an entirely new and fresh light. His relentless pursuit of perfection and his unapologetic obsession with pastry has already yielded spectacular creations. One can only imagine what happens next ...' Melissa Leong Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake. Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence. Are you an adventure cook? Or want to blow everyone's minds? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed. Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.

Get the book

Amazon.com

Search the book

eBay.com

Search the book

Similar books

• 

  What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -...

  By Andrew Dornenburg, Karen Page

  He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.

• 

  The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution

  By Karen Brooks, Gideon Bosker, Teri Gelber

  GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...

• 

  Onion Delights Cookbook: A Collection of Onion Recipes

  By Karen Jean Matsko Hood

  Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.

• 

  Bill Neal's Southern Cooking

  By Bill Neal

  ... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...

• 

  Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

  By Karen Solomon

  Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.

• 

  Culinary Artistry

  By Andrew Dornenburg, Karen Page

  A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...

• 

  The Wine Bible

  By Karen MacNeil

  Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...

• 

  The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)

  By Cole Ward

  A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

• 

  Fête Accompli!: The Ultimate Guide to Creative Entertaining

  By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison

  Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...

• 

  Fête Accompli! Workbook: The Ultimate Party Planning Guide

  By Karen Robinovitz, Lara Shriftman, Elizabeth Harrison

  There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.