Spirit House Desserts
|Book Size||260 x 230 x 27 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||1 Apr 2013|
|Subject Classification||Cookery / food & drink etc / Cookery dishes & courses / Desserts|
Another fabulous book from the brilliant team at Spirit House restaurant.
Spirit House Desserts brings you the most exotic flavours of Thailand in beautiful and interesting dessert combinations. Choose and make a dessert that will not only look divine but will taste delicious as well. Chapters cover a range of desserts such as jellies, mousses, parfaits, ice-creams, sorbets, cakes, tarts, meringues and brulees as well as gorgeous bling toppings, sweet treats and cocktails. Helen Brierty shares dessert recipes that will delight and intrigue your guests, featuring tropical fruit and inspired flavour combinations such as pumpkin cr?me caramels, yellow bean cinnamon sponge cake, pineapple tarte tartin and chilled mango pudding.
Helen Brierty and her husband Peter own the well-known Spirit House Restaurant and Cooking School at Yandina on the Sunshine Coast. With Head Chef Annette Fear, Helen has co-authored Spirit House Recipe Collection and Travels with Thai Food in which they have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at the cooking school. Helen has created a hydroponic farm that, together with surrounding farms, provides both the restaurant and cooking school with the freshest of produce.