By Sandra Salamony, Gina M. Brown
A sugar-coated banquet for the eyes and the imagination—this fascinating 1,000 assortment offers wonderful full-color images of gorgeous, outrageous, and deliciously adorned muffins, from extravagant marriage ceremony and birthday muffins to cupcakes and cookies which are miniature works of art.
Like the entire books in our 1,000 sequence, this isn't a tutorial e-book, really, it's a visible show off designed to supply unending notion for a person who loves ornamental baking and enjoyable.
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Extra info for 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes
The squeals are just beginning. ” They’re not alone. In 2006, he was line cooking and butchering his way through Portland’s celebrated Park Kitchen when he saw his future: a dead end in a small kitchen where the top slots were locked down. In his spare time, he played with chocolates, and he soon found himself on the ground floor of 50 THE MIGHTY GASTROPOLIS: PORTLAND the chocolate-bacon craze. A growing reputation led to wild chocolate dinners and a loyal following for bonbons sold at Steve Jones’s Cheese Bar, a beacon of artisanal food trends.
4. Put the foie gras in a small baking dish, cover with foil, and render in the oven until slightly melted, about 10 minutes. Meanwhile, place a medium stainless-steel bowl over (not in) a pot of simmering water. Pour the port into the bowl and whisk in the sugar and egg yolks. Continue heating and whisking until the mixture reaches a ribbon stage, 6 to 8 minutes. ”) 5. Transfer the egg mixture to a food processor. With the processor running, slowly add the rendered foie gras. Add the butter, one piece at a time, until completely incorporated.
No two menus were alike, then or now, but each one dug excitedly into the meat lockers of the rock ’n’ roll butcher boys behind the scenes. Sunday brunch emphasized this exuberance, with biscuits bathed in country gravy, waffles and fried chicken glistening with raisin syrup, and pampered meats from the trio’s Viande butcher shop across the river. To land a coveted table, diners camped out in the hallway like rock concert hopefuls, eating rations from their pockets and sipping coffee from an emergency station at the door.