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Indulge: Delicious Little Desserts That Keep Life Real Sweet

Indulge: Delicious Little Desserts That Keep Life Real Sweet

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Indulge: Delicious Little Desserts That Keep Life Real Sweet

valutazioni:
5/5 (1 valutazione)
Lunghezza:
337 pagine
7 ore
Pubblicato:
Sep 2, 2014
ISBN:
9781466864443
Formato:
Libro

Descrizione

Now a Publishers Weekly best seller!

On The Real Housewives of New Jersey, Kathy Wakile is the one-and-only dessert expert. Ever since Kathy wowed everyone with a Thanksgiving dessert extravaganza, viewers can't stop talking about her luscious, inventive, bite-size desserts. Now, Kathy's Indulge, a treasure trove of some of her greatest recipes is here and she's serving up over 75 treats from the sweet life including:
- Almond Joyous Cheesecake Cuties
- Caramel Walnut Chocolate Tartlettini
- White Chocolate Blondie Bites
- Fabulous Gelati in mouthwatering flavors: Tanned & Salty, Chocolate-Covered Cherry, Orange Dreamsicle and more
- PB&J Baby Bundts
- Apple Ricotta Zeppoli
- Pumpkin Ginger Sticky Buns
- Chocolate Hazelnut Kisses
All the treats are small so you can indulge without over-indulging. As Kathy says "Indulge, it's not going to kill you.'" With family stories, backstage glimpses into The Real Housewives of New Jersey and beautiful color photography throughout, Indulge is the cookbook Kathy's legion of fans will be clamoring for next fall.

Pubblicato:
Sep 2, 2014
ISBN:
9781466864443
Formato:
Libro

Informazioni sull'autore

Kathy Wakile is the one-and-only dessert expert on Bravo TV's "The Real Housewives of New Jersey" and has used her reality TV platform to help raise awareness for both The National Brain Tumor Society and The Children's Brain Tumor Foundation.. Her dessert line called "Dolci della Dea" is soon to be in retail venues nationwide. Kathy regularly serves as an Honorary Professor at the L'Ecole Culinaire, an ACCSC-accredited culinary school that offers degree and diploma programs, sharing her passion and knowledge of culinary trends, and her unique experience bringing personally-developed food products to market. She lives in Wayne, NJ with her husband, Rich, and their children, Victoria and Joseph.

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Indulge - Kathy Wakile

now.

{fall}

It’s always a bit of a shock when, once again, the school year begins, along comes a hint of a chill in the air, and pretty soon the leaves are blazing with color, blowing down from the trees, and piling up everywhere. Every year for as long as I can remember, whether trudging to school with my sister, Rosie, or picking my way through a pumpkin patch with Rich and the kids, I can hear and smell the holidays coming when I walk through drifts of fallen leaves, amid the rustling sounds and in the woodsy aroma of the drying foliage.

As I sadly kiss summer good-bye, I savor all the colors and smells and flavors of autumn and take great pleasure in the gradual transition from outside to indoors. I love how the season forms a bridge from days that are bright and breezy and still fairly long to times when darkness comes sooner, cold takes hold, and so do cozier cravings. By early October it has usually become chilly enough that I’m no longer all about avoiding using the oven. Quite the opposite: keeping the house warm and full of roasty-toasty smells is such a delight—a great consolation prize for losing the superlong days of summer when it stays light till eight or nine o’clock. No more pool parties and barbecues, but here come the holidays!

Aside from all of the traditional celebrations, fall is full of everyday joys like kids coming in from running around kicking leaf piles, with rosy cheeks and noses. I vividly remember being one of those kids and how good it was to come in to a nice baked treat, and I have loved doing the same with my own children.

This chapter focuses on four of my favorite key ingredients to cook with in the fall. Two of them are pretty obvious: apples and pumpkin (of course!). The other two are equally seasonal, but maybe more particular to my Mediterranean background: figs and nuts.

Fresh Fig Pizzette Bar

The Not-So-Forbidden Fruit

Growing up back in the old neighborhood in Paterson, New Jersey, we had a fig tree in our backyard (we actually lived in three different houses and dug up and brought the tree with us each time we moved), and the annual fig harvest was one of the joys of late summer. The same was true (and still is) for many immigrants from the Mediterranean. Anyone with a patch of dirt grew a fig tree, and many of the trees were started from cuttings brought over from the Old Country—literally branches from the family tree back home, snipped off and carried in a pocket or baggage on the long boat trip to America. So it came to be that, half a world away from the Mediterranean, a treasured seasonal tradition has carried on for generations. Every year, just as summer began to fade, we loved to eat the figs as they ripened, straight off the tree and still warm from the

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