Taste of Guam or My Most Favorite Dessert Company Cookbook

Taste of Guam

Author: Paula Ann Quinen

A Taste of Guam is a recipe book designed to share Chamorro culture through food, particularly Chamorro bbq. This book also includes the author's collection of recipes: Other Island Favorites, Mix of America, Guam Desserts, and a Treasure Chest of Sweets.

Look this: Buyout or Gastonia 1929

My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes

Author: Doris Schechter

As its loyal fans can tell you, there is just one place in Manhattan to go for delectable non-dairy kosher desserts: Doris Schechter's My Most Favorite Dessert Company. This popular bakery and restaurant has proven that dairy-free desserts can be just as delicious as their butter or milk-made counterparts.

With this book, Doris will at last share the secrets of great pareve (dairy-free) baking, offering more than 90 simple recipes for cakes, tortes, sweet breads, pies, cookies, muffins, and more. Also included are special recipes for the Jewish holidays, information on Jewish food traditions, and beautiful photos of the finished desserts. My Most Favorite Dessert Company Cookbook is sure to become a classic in kosher and non-kosher kitchens alike.

Publishers Weekly

Born in Vienna, later arriving in the U.S. as a WWII refugee from Italy, Schechter was imbued with European baking traditions and determined to reproduce the flavors of her childhood when she opened her first New York bakery in 1982. The question was: could she, as a kosher cook, concoct pareve (made without milk) Linzer Cookies, Sacher Torte, Genoise with "Buttercream" and Hamantaschen without butter, cream, milk or sour cream? Her Continental specialties as well as her all-American Brownies, Carrot Cake and Lattice-Top Apple Pie fly off the shelves at her Manhattan bakery-cafe. What are her secrets for rich-tasting, nondairy loaf cakes, layer cakes, pies and tarts, cookies and Passover specialties? After much testing, she recommends unsalted kosher margarine (which makes a luscious chocolate mousse), vanilla soy milk (for a smooth and spicy Pumpkin Pie ) and powdered coffee "creamer" (in Strawberry Tea Bread and Rugelach). Pareve bakers should be delighted with the results, and Schechter's 90-plus recipes will also please vegans and the lactose intolerant. Instructions are clear and user-friendly, except for the more complicated cakes when one must search different chapters for the components of a recipe. With her creative reworking of many old favorites, Schechter does, indeed, prove that pareve baking can be "delicious and elegant." 16-page color insert not seen by PW. (Sept.) Copyright 2001 Cahners Business Information.