Little Treats Donuts
Elinor Klivans (Author)
This adorably illustrated collection of more than 40 outstanding recipes for donuts-from yeast-raised puffs filled with jelly, to glazed rings topped with toasted nuts, to chocolate-covered bite-size drops-guarantees a special treat for everyone. Whether you prefer your donuts glazed, chocolate dipped, dusted with cinnamon, sprinkled with toasted coconut, or filled with jelly, you'll find the perfect treat in this delectable collection. From everyday treats to special-occasion creations, the recipes include classics like vanilla-glazed, cider, and jelly-filled donuts as well as contemporary flavors such as pistachio-orange, baked chery streusel, and maple-bacon donuts, and speciality from around the world including beignets and bombolini. In addition to these mouthwatering recipes, which are accompanied by gorgeous illustrations, you'll find a primer on dough types, tools, and techniques-rolling, cutting, and deep-frying- that will guarantee success when making donuts at home. Table of contents: The Classics Jelly-Filled Donuts Vanilla-Glazed Donuts Old-Fashioned Buttermilk Donuts Maple Bars Cider-Glazed Donuts Sour Cream & Blueberry Drops Toasted Coconut Donuts Cinnamon-Sugar Donut Holes Cinnamon Twists Apple Fritters Potato Donuts Devil's Food Donuts New Flavors Glazed Orange Blossoms Lemon & Olive Oil Donuts Pistachio-Orange Donuts Meyer Lemon Custard Donuts Baked Cherry Streusel Donuts Honey-Cornmeal Donuts Dulce de Leche Donuts Triple Ginger Donuts Salted Caramel & Pecan Donuts Sticky Toffee Donuts Maple-Bacon Donuts Chocolate-Hazelnut Fritters Brown Sugar Donuts Banana Cream Donuts Chocolate & Almond Crunch Donuts Double-Dipped Chocolate Donuts Expresso-Glazed Donuts Around the World Lemon-Filled Beignets Creole Calas Ricotta Zeppole Cardamom-Honey Balls Churros with Chocolate Sauce Bombolini Chocolate-Glazed French Crullers Banana Fritters Sopapillas Full colour throughout
About the Author
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Chocolate Cakes; 125 Cookies to Bake, Nibble, and Savor; and Bake and Freeze Desserts (a Julia Child Cookbook Award nominee), and coauthor of Williams Sonoma Essentials of Baking. Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
- Contributor: Elinor Klivans
- Imprint: Weldon Owen, Incorporated
- ISBN13: 9781681884295
- Number of Pages: 112
- Packaged Dimensions: 165x188mm
- Format: Hardback
- Publisher: Weldon Owen, Incorporated
- Release Date: 2018-10-02
- Binding: Hardback
- Biography: Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Chocolate Cakes; 125 Cookies to Bake, Nibble, and Savor; and Bake and Freeze Desserts (a Julia Child Cookbook Award nominee), and coauthor of Williams Sonoma Essentials of Baking. Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
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