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Glorious Layered Desserts Reviewed By Conny Withay of Bookpleasures.com
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Conny Withay







Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.

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By Conny Withay
Published on April 8, 2014
 


Author: Glory Albin
Publisher: Front Table Books
ISBN: 978-1-4621-1328-6







Author: Glory Albin
Publisher: Front Table Books
ISBN: 978-1-4621-1328-6

Want to know the secret to creating beautiful, delicious desserts your friends and family will love? It’s all about layers!” Glory Albin writes in the introduction to her cookbook, Glorious Layered Desserts.

This two hundred and twenty-eight page hardbound book, written by the author of the popular blog www.glorioustreats.com, targets readers looking for great dessert recipes that involve layering. After an introduction, there are thirty-five complete recipes, followed by basic components, tips, resources, special diet selections, a recipe index, acknowledgements, and the author’s biography.

The first half of the book provides equipment, techniques, time-saving options, ingredients, and layered desserts. Each recipe with directions covers two pages, one containing a mouth-watering, full-color, full-page photograph of the finished product with the other page giving the preparation time, number of servings, components, and assembly instructions.


Layered desserts include recipes such as banana caramel cream, brownie bottom coconut cream, chocolate mint crunch, chocolate peanut butter triffle, fresh fruit cheesecake mousse, fried ice cream cheesecake, lemons on a cloud, orange vanilla panna cotta, pumpkin spice cake triffle, and summer berry triffle.

The remainder of the recipe section of the book contains the essential makings of the layers that are listed in the prior section. Crusts, cakes, and crumbles are set apart from fillings, puddings, and cheesecakes, while sauces and toppings complete the layers. Any chef can invent their unique concoction of two or more layers in their creations.

In addition to the helpful two-page chart on what dessert can be made in thirty minutes, one hour, one full day, up to two days, or over a week in advance, the resource section states where the glassware or jars were purchased that were used in the photographs. The information on special diets gives options for gluten-free, sugar-free, and egg-free desserts.

The next time guests are arriving within the hour and an elegant, delicious dessert needs to be whipped up quickly, the peanut butter mousse with chocolate cookie crumble or pina colada cheesecake mousse can be put together within thirty minutes.

This classically displayed book makes the perfect gift for the chef that loves to make sweet treats that look marvelous and taste wonderful. Great for elegant tea parties, baby showers, or picnic in the park, the recipes will be full of memories and marvels to the taste buds.

Thanks to Cedar Fort, Inc. for furnishing this book in exchange for a review based on the reader’s honest opinion.

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