The Pillsbury Bake-Off® Contests began the tradition of bringing great dishes to the American table. Nearly fifty years, thirty-seven contests, and thousands of recipes later, the Bake-Off® Contest has grown to become the most beloved and anticipated cooking contest in the world. PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK: 350 Recipes from America's Favorite Cooking Contest celebrates this amazing competition and the thousands of contestants who have participated in it over the years.
PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK shares all of the ingredients that go into the contest itself: prize-winning recipes, exciting culinary talent, and inspirational stories from the contestants themselves. These components, combined with more than 120 full-color photographs, 100 sidebars featuring helpful cooking tips, anecdotes about the contest, and ten profiles of previous contest winners including this year's million dollar winner, Kurt Wait make the book a true reflection of the Bake-Off® Contest.
With nine chapters ranging from Soups, Salads and Sandwiches to Coffee Cakes, Cookies and Bars, PILLSBURY: BEST OF THE BAKE-OFF® COOKBOOK includes 350 of the grand-prize recipes (chosen from more than 3,500) from each of the thirty-seven contests -- the most comprehensive collection of prize-winning recipes ever published. "The special thing about the Bake-Off® recipes is that they are a reflection of how Americans are living and eating," says Pillsbury. "These are not recipes created by a master chef, or the thoughts of a single company, but are the accumulated wisdom and experience of thousands of cooks who live real lives."
The "best of the best" recipes, gathered from cooks around the country, reveal a true sense of Americana. "The Bake-Off® Contest is an American institution. It is an achievement of national stature, accomplished by real, average Americans who have won in an absolutely upright, thorough, and principled contest," says Pillsbury. The million dollar recipe from the 1996 Bake-Off® Contest, Macadamia Fudge Torte, is included as well as hundreds of other mouthwatering winning recipes, savory and sweet, that range from Cookie Dough Brownies and Choco-Nut Sweet Treats to Savory Mashed Potato Pie and Southwest Tortellini Chowder.
The cooking contest's splendid history is almost as appealing as the recipes themselves. From learning the rules, understanding the judging process, and making long-lasting friendships to entering the hall to "When the Saints Go Marching In," and, finally, awaiting the announcement of the winner, we learn everything there is to know about this cooking contest, and we share with the contestants their emotions and the fond memories they have of being a prize winner at the Pillsbury Bake-Off® Contest.
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Pillsbury publications is the publisher of Pillsbury Classic(r) Cookbooks and Fast and Healthy(r) Magazine and the author of The Pillsbury Complete Book of Baking and Healthy Baking cookbooks.Excerpt. © Reprinted by permission. All rights reserved.:
Chocolate Mousse Fantasy Torte
Christina Vidra Maumee, Ohio
Bake-Off(r) Contest 34, 1990 Prize Winner
Create a memory that lingers - an unforgettably fudgy, rich brownie topped with a luscious creamy chocolate mousse layer.
1 (1 lb. 3.5-oz.) pkg. fudge brownie mix
2 teaspoons instant coffee granules or crystals
1/2 cup butter or margarine, softened
2 tablespoons water
1 1/2 cups semi-sweet chocolate chips
1 oz. unsweetened chocolate
1 teaspoon instant coffee granules or crystals
11/4 cup water
2 tablespoons butter or margarine
1 cup whipping cream
1/2 oz. unsweetened chocolate, melted
Heat oven to 350°F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients: beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350°F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan; cool completely.
In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally.
In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base.
Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator.
Yield: 16 servings
High Altitude-Above 3,500 feet:
Decrease butter to 1/3 cup. Bake as directed above.
Nutrition Per Serving: Calories 380; Protein 4g; Carbohydrate 40g; Fat 23g; Sodium 180mg
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Descrizione libro Clarkson Potter, 1996. Paperback. Condizione libro: New. book. Codice libro della libreria M0517705745
Descrizione libro Clarkson Potter, 1996. Paperback. Condizione libro: New. Never used!. Codice libro della libreria P110517705745
Descrizione libro Clarkson Potter, 1996. Paperback. Condizione libro: New. Codice libro della libreria DADAX0517705745