For the first time, dessert chef and Happy Endings founder, Terri Mercieca, lets us in on the magic behind their most sought-after ice creams and complementary puddings to give you the tools to create your own versions of their beloved ice-cream sandwiches and desserts that dreams are made of. Baking might get all the love right now, but it's time that ice cream claimed its crown as the ruler of desserts... For Terri, ice cream simultaneously has the power to conjure childhood memories and deliver a taste explosion that stops you in your tracks and floods you with sensory delight. It can offer comfort in both our happiest and saddest moments - she'd even go so far as to say it can be medicinal. This seemingly simple treat is a result of some of the most complex material science, but this book will be your trusted guide, walking you through the tips, tricks, and techniques to make your own magic, at home. And just like they do at Happy Endings, Terri will show you how to achieve the most moreish and well-balanced dessert with just the right bite. The Happy Endings Cookbook gives you a full repertoire of recipes including all the elements you could ever need to build your own version of their signature ice-cream sandwiches, alongside impressive sundaes, classic puddings, and tantalizing tarts. It's time to lift the lid off ice cream and rediscover the joy it can bring to all of us.

Step into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.

Don & Marilyn Kunz have operated their beautifully restored, award-winning country inn for ten years in a historic river town in southern Illinois. As in her first book, MORE TO LOVE, Kunz introduces each section or recipe with folksy commentary based on personal experiences as a small-town innkeeper. In HAPPY ENDINGS, Kunz offers over 200 sweet finishes from mousses & flans; regional specialties, sixty original, never-before-published desserts featured in the restaurant, to "serendipity" - the gift of finding agreeable things not sought for. Recipes range from simple to complex, with large print & easy to follow directions. While the recipes are exceptional, the real treasure lies in Kunz's uninhibited tales & travails. From learning how to choose a carpenter - "name painted on the truck, experience & references & insurance...amen," to a tear-invoking anecdote about an anniversary couple who "had gotten another year", Kunz's sweet blending of food & commentary will leave you laughing & wiping away the tears while you wait for the cake to bake. To order HAPPY ENDINGS: DESSERT, ROMANCE & REMEMBRANCE FROM THE MANSION OF GOLCONDA, Published by Marilyn Kunz, Box 339, Golconda, Illinois 62938; 800-684-5473-pin# 6248. Wholesale - 6-11 units - $12.00 each; 12+ - $10.00 each.

Hors d'oeurves & desserts for standing ovations. Darling's assemblage of hors d'oeuvres includes not only one meant for entertaining, but also plenty breads, soups, vegetables (often substanitial enough to be main courses by themselves.)

Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.