The Bonnie Stern Cooking School is celebrating its 25th anniversary this year, and to mark that event Random House of Canada is re-issuing her bestselling book of desserts. In it you'll find over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams -- recipes from a master that stand the test, and tastes, of time.
There are lunchbox treats such as Peanut Butter Chocolate Chunk Cookies and Apricot Almond Rugulahs; comforting family favourites such as Apple Oatmeal Cobbler and Pear Custard Crisp; and light but delicious choices such as Lemon and Orange Soufflé Tart. If it's a decadent, special- occasion dessert that's required, Italian Chocolate Mousse Cake -- Bonnie's husband's all-time favourite -- Tiramisu Cheesecake Trifle, Praline Chocolate Dacquois -- which Bonnie guarantees will make guests swoon -- and Buckwheat Crêpes with Caramelized Pears all fit the bill.
Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.
BONNIE STERN is the founder of the Bonnie Stern School of Cooking in Toronto, which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, hosted three national cooking shows, and for 17 years, wrote a weekly column for the National Post. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary tours to various delicious destinations. Bonnie is also the creator of a groundbreaking book club in which authors are invited to discuss their work during thematic dinners. She has authored 12 bestselling cookbooks, including Bonnie Stern's Essentials of Home Cooking, which won a coveted International Association of Culinary Professionals award. Bonnie is the recipient of many awards, including the Ontario Hostelry Institute's Gold Award, the Premier's Award, and, in 2021, Bonnie was inducted into the Taste Canada Hall of Fame.
The Bonnie Stern Cooking School is celebrating its 25th anniversary this year, and to mark that event Random House of Canada is re-issuing her bestselling book of desserts. In it you'll find over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams -- recipes from a master that stand the test, and tastes, of time.
There are lunchbox treats such as Peanut Butter Chocolate Chunk Cookies and Apricot Almond Rugulahs; comforting family favourites such as Apple Oatmeal Cobbler and Pear Custard Crisp; and light but delicious choices such as Lemon and Orange Soufflé Tart. If it's a decadent, special- occasion dessert that's required, Italian Chocolate Mousse Cake -- Bonnie's husband's all-time favourite -- Tiramisu Cheesecake Trifle, Praline Chocolate Dacquois -- which Bonnie guarantees will make guests swoon -- and Buckwheat Crêpes with Caramelized Pears all fit the bill.
Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.
BONNIE STERN is the founder of the Bonnie Stern School of Cooking in Toronto, which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, hosted three national cooking shows, and for 17 years, wrote a weekly column for the National Post. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary tours to various delicious destinations. Bonnie is also the creator of a groundbreaking book club in which authors are invited to discuss their work during thematic dinners. She has authored 12 bestselling cookbooks, including Bonnie Stern's Essentials of Home Cooking, which won a coveted International Association of Culinary Professionals award. Bonnie is the recipient of many awards, including the Ontario Hostelry Institute's Gold Award, the Premier's Award, and, in 2021, Bonnie was inducted into the Taste Canada Hall of Fame.
