How to Cook That: Crazy Sweet Creations (You Tube's Ann Reardon Cookbook)

How to Cook That: Crazy Sweet Creations (You Tube's Ann Reardon Cookbook)

by Ann Reardon
How to Cook That: Crazy Sweet Creations (You Tube's Ann Reardon Cookbook)

How to Cook That: Crazy Sweet Creations (You Tube's Ann Reardon Cookbook)

by Ann Reardon

Hardcover

$22.36  $27.95 Save 20% Current price is $22.36, Original price is $27.95. You Save 20%.
  • SHIP THIS ITEM
    Qualifies for Free Shipping
    Choose Expedited Shipping at checkout for delivery by Thursday, April 4
  • PICK UP IN STORE
    Check Availability at Nearby Stores

Related collections and offers


Overview

How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations

How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar

Editors' pick: Best Cookbooks, Food & Wine
#1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking

Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations.

Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.

For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status.

You’ll also:

  • Learn to make treats that get the whole family cooking
  • Create baked goods that tap into beloved pop culture trends
  • Impress guests with beautiful desserts

Readers of dessert cookbooks like Dessert PersonSally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.


Product Details

ISBN-13: 9781642505788
Publisher: Mango Media
Publication date: 06/15/2021
Pages: 200
Sales rank: 118,488
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author

Ann Reardonis the creator and host of How to Cook That, the #1 baking series in Australia and #3 in the US. Reardon is a certified scientist and dietician. After many years in food service, she started the How to Cook That channel out of Sydney, Australia in 2009. Reardon came up with the idea as she was night nursing her third-born son. She began with a post a week, and an occasional video. As her platform grew, she moved to YouTube and her followers grew. How to Cook focuses on desserts and pop-culture.

Read an Excerpt

Introduction

The top shelf of my studio pantry is just for chocolate! The one below has containers brimming with sweet confections, then there’s a range of flours, sugars, cocoa powder and on the bottom shelf…fondant, sprinkles, edible gold and gel food colours for cake decorating.

This may all seem rather strange for a dietician! But I always remember my university lecturer’s advice—that if you’re going to have chocolate then make sure it’s only a small amount and top quality, rather than lots of cheap junk. In other words, you can still enjoy good health without completely sacrificing dessert. But because you can only have a small amount, ensure that your occasional sweet treat is truly delicious!

That idea set me off on a quest to find the best-tasting desserts, many of which now grace the pages of this book. An unexpected bonus is that I’ve found beautiful baking also builds a sense of community, as family and friends are always excited to pop over for a slice of my latest sweet creation. (Although in the case of a giant ice cream sandwich, you’ll probably need a party).

Sweet food and baking always interested me far more than savoury dishes. I think they appeal to my creative side, my sweet tooth, and also the food scientist in me. Little changes in baking recipes can have a huge effect on flavour and texture. Some people see that a difficulty but I see it as a challenge. How much can I bend the rules, tweak the ingredients and experiment to make a better version or create something completely new?

Some time ago, I was looking through my mum’s bookshelf and found a 200 year-old cookbook. I gently held this piece of culinary history, the pages were stained with age and the cover was falling apart. I have since made many desserts from that book, including a fruit mince pie with meat in it and strawberry ice cream with bugs! As I began researching old cookbooks and their authors, I found myself inspired to write my own. Yes, I have a website and YouTube channel with hundreds of episodes but there is something special about a book. The permanency of print. A website can be hacked and YouTube may be long gone in 200 years. But a book—this book—well, I’d love to think that it is a small slice of history to be enjoyed right now, shared with friends and eventually passed on to the next generation.

Table of Contents

Fun Easy Desserts

  • Mint Oreo Mousse
  • Red Velvet Cake Shake
  • Cookies & Cream Extreme Shake
  • Peanut Butter Pretzel OTT Shake
  • Speedy Apple Turnovers
  • Watermelon Pizza

Perfect Cakes and Cupcakes

  • The Best Chocolate Cake
  • Cherry Red Velvet Cupcakes
  • Lemon Meringue Cupcakes
  • Light Fluffy Sponge Cake
  • Lemon & Blueberry Cake
  • Moist Carrot Cake
  • Heart Inside Cupcakes

Craving Chocolate

  • Warm Chocolate Melting Cake
  • Chocolate Obsession
  • Magic Chocolate Flower
  • Spiral Chocolate Caramel Domes
  • Melting Chocolate ‘n’ Peanut Ball
  • Hazelnut Chocolate Dessert Slice
  • Chocolate Pistachio Dome
  • Decadent Chocolate Mousse Cake
  • Chocolate Crémeux with Raspberry Jelly

Art on a Plate

  • Chocolate Cheese Board
  • Loco Coconut Dessert
  • It’s Not an Avocado!
  • Try Not to Laugh Dessert Tubes
  • 3D Jelly Spiders & Flowers
  • Candy Sugar Balloon Bowls
  • Apple-Shaped Dessert
  • Emoji Surprise Inside Dessert
  • Liquid Chocolate Sphericals

Show off Pastries

  • Chocolate Raspberry Tart
  • Banana Cream Pie
  • Sugar Snow Globe Dessert
  • Rose Apple Pie
  • Macaron Chocolate Tart
  • Sweet Cherry Pie
  • The Croquembouche
  • Baked Churros with Chocolate Sauce
  • Italian Cannoli
  • Coffee Donut Millefeuille

We All Scream for Ice Cream

  • Cookies and Cream Ice Cream
  • Roasted Strawberry Ice Cream
  • Dark Chocolate Gelato
  • Matcha Green Tea Ice Cream
  • Starburst Cherry Ice Cream
  • Easy Nutella Soft Serve
  • Giant Ice Cream Sandwich
  • Giant Magnum Ego
  • $1000 Ice Cream Sundae

What People are Saying About This

From the Publisher

“Ann Reardon is one of the sweetest bakers on YouTube. Her experience as a food scientist takes her confections to the next level; they are as creative as they are delicious. You will thoroughly enjoy every mouth-watering page of her first cookbook.”
―Rosanna Pansino, author of The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us

“Ann Reardon was a food scientist and a dietician before creating her massively popular channel called How to Cook That. Reardon focuses mainly on desserts, including novelty cakes and complicated baking techniques. She also teaches people how to fix baking fails and turn them into beautiful dessert creations.”
Vogue

How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why. Any sweet tooth would be entranced by Ann's videos that document her creations, which cover all things dessert, from cake to chocolate.”
―PopSugar

“Ann Reardon is a food scientist, which is sort of like being a chef who knows not only how to cook but why the things you’re doing in the kitchen happen the way they do.”
―The Blemish

“Australia’s Queen of Desserts.”
The Sydney Morning Herald

From the B&N Reads Blog

Customer Reviews