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Index
Cover Title Page Contents Perfect Pâtisserie
Pear Tatin with Stilton ice cream and walnut brittle Millefeuille of raspberries and chocolate with honey and lavender ice cream Date and chocolate filo sweets with vanilla crème fraîche Hazelnut and raspberry meringue Pistachio meringues with rose and cardamom panna cotta and cardamom crisps Apple, vanilla, and bay leaf tarte Tatin with Calvados cream Chocolate tartlet with sesame-seed snap and crème fraîche Pear and butterscotch frangipane tart Fig tarte Tatin with clotted cream and pistachios Citrus meringue tart with cinnamon cream and passion fruit Assiette of chocolate
Bitter chocolate ginger torte White chocolate mousse Milk chocolate choux bun
Mont Blanc with coffee-poached pear Apple and raspberry filo baskets with a West Country atholl brose Quince croustades with pistachio kulfi, coconut sorbet, and berry coulis
Bake to Impress
Gooey chocolate cake with spiced plum coulis Chocolate cake with vanilla whipped cream and raspberry coulis Orange cake with pomegranate ice cream and caramelized oranges Chocolate and praline gâteau with peanut brittle Chocolate and almond torte with amaretto cream, passion fruit, and raspberries Golden syrup chocolate fondants with thick vanilla cream Banana soufflé with blueberry coulis Rhubarb and strawberry soufflé White chocolate brûlée Baked lime cheesecake with rum cream Marbled chocolate fondant with orange and mint syrup
Reinvented Classics
Figgy pudding served with fig sauce and cream Rhubarb and orange cake with flaked almonds Baked ginger pear crumble Trio of British desserts
Cheddar cheesecake with whisky jelly Sticky toffee crème brûlée Rhubarb crumble with custard
Sticky toffee pudding S’more millefeuilles with forest fruit coulis and campfire sorbet Rhubarb and ginger crumble American lunchbox
Filo “crisps” Peanut butter and jelly “sandwich” “Chocolate milk” Mochi sorbet “apple”
Masala tea ice cream and Sauternes-poached pear with a chocolate truffle Apricot and cardamom trifle Chocolate and banana brûlée with brioche soldiers Ras malai Tangerine soufflé Rhubarb crumble tart with syllabub and rhubarb syrup Spiced plum crumble Warm treacle tart with pecan brittle and vanilla ice cream
Index Acknowledgments Copyright
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