250 Best Brownies,Bars and Squares
Author: Esther Brody
The ultimate collection of easy deserts
For sweet satisfaction and easy preparation, there's nothing like a plate full of brownies, bars or squares. In the world of baking, these are the ultimate comfort foods, evoking wonderful memories of your mother's chocolate brownies, date squares, or fruit bars.
Now bestselling author Esther Brody (The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes) brings back all that homemade goodness in The 250 Best Brownies, Bars and Squares.
Because they're typically baked in a single cake pan, brownies, bars and squares are remarkably simple to make. So they're ideal for busy families. And as you'll discover in this book, they offer a tremendous variety of flavors -- ranging from chocolate-based brownies to various combinations of fruits, nuts and spices that you can use to make bars and squares.
For a snack or after-dinner treat, try Caramel Double Nut Squares or Favorite Glazed Lemon Raspberry Bars. Capture the taste of summer with Rhubarb Crisp Squares or enjoy the classic sweetness of Old-Fashioned Butter Tart Bars. And for the brownie lover, you'll find plenty of ways to indulge your passion, including Classic Chocolate Nut Brownies, Coconut Macaroon Brownies, and the blissfully decadent Chocolate Chip Blondie.
These fully tested recipes are so easy and delicious, you'll want to try them all. (We're sure your family won't mind!) With Esther Brody's well-deserved reputation for imaginative baking, The 250 Best Brownies, Bars and Squares is an essential addition to every kitchen library.
Appleton Post-Crescent
A little jewel.
The Wichita Eagle - Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
See also: After Hegemony or Police Patrol
Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo
Author: Mary S Milliken
At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style that Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. In over 150 recipes, the engaging duo demonstrate their honed culinary technique, their commitment to the finest, freshest ingredients, and their enthusiasm for flavors from around the world. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities,Too Hot Tamalessatisfies any appetite. From Roasted Chile Frittatas to Turkey Tamales with Fresh Cranberry Salsa to milky, cool Horchata Ice Cream with Cinnamon and Pecans, this ultramodern pair create recipes that are honest and accessible, yet funky and fun.Open this adventure some book and explore a now world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time impaired and a bracing Chipotle Tomatillo Salsa for heat seekers. Entries run the gamut from the simple and delicate Pan-Fried Grouper with Almonds to the lip-smacking Barbecued Ribs with Red Chile Sauce and Baked Pineapple. As demonstrated throughout their career, Milliken and Feniger consider vegetables a priority. Vagetarians both strict and occasional will appreciate the full-bodied vegetable and grain-based dishes offered within these pages. Entries such as the hearty Vegetarian Black Bean Chili, the Tortilla do Potato, and an elegant Artichoke Stow with Pine Nuts are both healthful and satisfying enough to seduce vegetarian andcarnivore alike. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert diehards with such toothsome treats as leche frita (fried milk custardsquares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust.
As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco do Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.
TV Guide
Praise for Too Hot Tamales: One of the 50 Great Things About Television Now.
Library Journal
Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana. In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails.
The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. —Susan Lantzius, formerly with San Domenico Restaurant, New York
Library Journal
Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana. In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails.
The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. —Susan Lantzius, formerly with San Domenico Restaurant, New York
TV Guide
Praise for Too Hot Tamales: One of the 50 Great Things About Television Now.
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