New Classic Desserts Andrew MacLauchlan Andrew MacLauchlan, Corporate Executive Pastry Chef for Mark Millers Coyote Cafe in Santa Fe and Las Vegas, and Red Sage in Washington D.C., (formerly the Executive Pastry Chef at Charlie Trotters) reinvents the art of classical dessert making in New Classic Desserts. Chef MacLauchlan believes that desserts not only complement a meal but are critical to ensuring the ultimate satisfaction of ones dinner guests. Whether the meal is a romantic dinner for two, a gathering of good friends, or a strictly business affair, New Classic Desserts will capture attention. These desserts are vibrant in flavor, individually crafted, and consist of several harmonious components displaying pleasant contrasts in temperature and texture. Each dessert may retain some reference to classical French and European pastries, such as an ice cream or custard with a warm fruit compote, or the idea of a napoleon whose cream and puff pastry layers have been replaced with oven-dried pineapple slices, juicy mango, luscious starfruit, and coconut-infused custard. Maintaining timeless flavor combinations enjoyed throughout the ages, these new classic desserts illustrate that using less butter, cream, and sugar challenges chefs to create desserts that are irresistible indulgences for health-conscious diners. The desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. The recipes incorporate the working principles of restaurant kitchen line cooking, techniques of the french patissier, and general bakery procedure. The use of flavorful organic fruits and nuts when available and observation of fruits natural growing seasons contributes to the quality, flavor, and appeal of these visionary recipes. Organized seasonally with an emphasis on modern ingredients and techniques that will lead pastry chefs into the 21st century, New Classic Desserts introduces mouthwatering desserts such as: Lemon Tart with Blackberries and Peppered Blackberry Coulis Creme Brulee Napoleon with Green Tea Sauce and Peach Coulis Warm Date Pithiviers with Cardamom Ice Cream Mascarpone and Brown-Buttered Apple Cheesecake with Rum Raisin Sorbet Caramelized Apple and Chevre in Phyllo with Red WineBlack Pepper Sorbet Unlike other pastry cookbooks, New Classic Desserts breaks the rules of traditional dessert making with Chef MacLauchlans premise that desserts should be food that complement savory courses rather than just being sweet and pretty. The desserts in New Classic Desserts create harmonious endings to the dining experience: light and not overly sweet, allowing diners to linger over fresh sensations instead of feeling over-indulged. Stunning, bold, and resourceful, New Classic Desserts will inspire many new cooking adventures in both professional and epicurean kitchens. The vibrant photography of the desserts, and their graceful simplicity of flavor combinations, place New Classic Desserts in an artistic realm which will stir the imagination and spur the creativity of chefs everywhere.
Volume 4 in the collected messages and papers of the Presidents, as prepared under the direction of the Joint Committee on Printing, of the House and Senate.
In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
To be the best doctor you can be, you need the best information. For more than 90 years, what is now called Goldman-Cecil Medicine has been the authoritative source for internal medicine and the care of adult patients. Every chapter is written by acclaimed experts who, with the oversight of our editors, provide definitive, unbiased advice on the diagnosis and treatment of thousands of common and uncommon conditions, always guided by an understanding of the epidemiology and pathobiology, as well as the latest medical literature. But Goldman-Cecil Medicine is not just a textbook. Throughout the lifetime of each edition, periodic updates continually include the newest information from a wide range of journals. Furthermore, Goldman-Cecil Medicine is available for all users of ClinicalKey, Elsevier’s full library of subspecialty textbooks that can be accessed by readers who may want even more in-depth information. More than 400 chapters authored by a veritable "Who’s Who" of modern medicine A practical, templated organization with an emphasis on evidence-based references Thousands of algorithms, figures, and tables that make its information readily accessible Supplemented by over 1500 board-style questions and answers to help you prepare for certification and recertification examinations
Forty miles out into the Atlantic from the western isles of Scotland lies the archipelago of St Kilda. Home to human populations for more than 4000 years, the islands inhabitants were evacuated from the main island in 1930 leaving it as a haven for wildlife, a tourist destination and workplace for those studying and monitoring the islands ecology and its radar station built in the 1950s. Many of those writing about St Kilda have emphasised the remoteness and insularity of its environment, describing its population as having endured a wretched and isolated existence marooned on an archipelago miles from civilisation. In this book Andrew Fleming challenges such interpretations. His history of the islands reviews the archaeological evidence for the first inhabitants before 2000 BC, how they lived and survived, and how they became integrated into the wider world. Much of the book focuses on more recent times where documentary sources relay in great detail the lives of St Kildans over the past few centuries; how they farmed, administered justice, took on communal responsibilities, their religious, and other, beliefs, the impact of visitors to the islands, and how events outside of the islands had an impact on their lives. Described as a historical drama, this is an excellent story of a remote island community which has been mythologised by many commentators. Superb photographs do much of the work of description.
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