Here is an elegant display of extravagantly opulent desserts, complete with sensational pictures photographed by Michael Grand. Desaulniers is the prize-winning executive chef of the Trellis Restaurant in colonial Williamsburg. This is the 10th cookbook by Burros, who writes about food and nutritional concerns for The New York Times in her popular weekly column. Burros knows that the pleasures of food and healthful eating habits are not mutually exclusive. She offers more than 100 menus with 300 recipes that can be served within 20-30 minutes.
Recipes are lower in fat and high in carbohydrates, with moderate protein.
It doesn't matter what kind of bread machine you have. These authors teach you how to adapt recipes to any machine. If you don't have a bread machine, they also offer a short course on how to buy one. They supply a comprehensive list of mail-order sources for ordering fresh ingredients and equipment. Nuts About Cooking Peterson Nut Co.