A comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes―and ultimately how to really understand dessert making. “First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.”In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture―helping you really understand the “how” and “why” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and
In May 1993 the British Mountaineering Council met to discuss the future of high altitude tourism. Of concern to attendees were reports of queues on Everest and reference was made to mountaineer Peter
This book provides a critical and comprehensive analysis of all pertinent aspects and issues related to the development and the management of the growth area of mountaineering tourism. By doing so, it
