Dona Z. Meilach Boeken

today's design trends in objects

Dozens of toppings and spreads accent recipes for more than 60 varieties of bagels! Author Dona Meilach includes careful instructions for making bagels with the bread machine, heavy-duty mixer and food processor and describes bagel ingredients thoroughly. An introductory section gives the legends of the bagel and describes the many types of bagel paraphernalia available.

Explains how to plan a business presentation, discusses computer graphics programs, printers, cameras, and projectors, and shows a variety of computer-produced graphics

Contains basic knotting instructions and suggestions for personal and household items that may be created by the novice as well as the expert

Thanks to biscotti, dunking has become socially acceptable. These long, dry, semihard cookies with curved tops and flat bottoms are designed for dunking, making them perfect for absorbing coffee, tea, punch, wine, or soup. Biscotti date back to Columbus's era when an Italian baker paired them with Tuscan wines. The concept spread throughout Italy, with each province developing its own unique flavors. Traditionally almond-flavored, biscotti now come filled with various nuts, dried fruits, chocolate chips, or trail mix. Their surfaces can be plain, dusted with sugar and cinnamon, or adorned with chocolate, icing, or sprinkles. Sweet biscotti are ideal for desserts, while spicy versions complement soups, dips, or fondues. Lean and light, they fit well into healthy eating, providing energy and nutrition through their grain base and added ingredients. Making Your Own Biscotti and Dunking Delights features over fifty recipes for crafting diverse biscotti flavors at home. It offers guidance on preparing the dough using a spoon, food processor, mixer, or bread machine. Additionally, you'll find easy toppings and frostings, along with delightful dipping recipes for appetizers, soups, coffees, ice creams, and more.