Christmas Cupcake Baking Book & Kit
Author: Elaine Cohen
Colorful cupcakes make a great holiday treat that everyone will love. And they're easy to make. Everything you need to know is explained in this book. It has two delicious recipes (Deep Dark Chocolate and Vanilla Heaven Cupcakes) and directions for topping them with polka dots, stenciled sprinkle and sugar designs, a candy snowman, a chocolate Christmas tree, and frosted shapes like stars. Surprise your family and friends with their own specially decorated holiday cupcake!
A cupcake is a yummy mini dessert that you don't have to share with anyone! It can be topped with colorful frosting and decorated with ingredients you love like candy and marshmallows. Now you can make all kinds of great Christmas cupcakes using this complete kit that comes with:
· 3 clear pastry bags
· 8 plastic icing tips
· 1 plastic coupler
· 6 silicone cupcake baking holders in 6 bright colors
· 24 foil baking cups in red and green
· 4 stencils for creating sugar and sprinkle designs on the top of the cupcakes
· 12 flags with Christmas motifs to attach to 24 toothpicks
· 48 page, all-in-color Christmas Cupcake book
Book about: Living with Kundalini or Rebounding from Childbirth
Turkish Cookery
Author: Sally Musto
This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, Huseyin Ozer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights.
Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times.
Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Huseyin Ozer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalcin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.
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