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Playwright, poet, essayist, flamboyant man-about-town, Oscar Wilde pack an astonishing amount of work, genius, and controversy into two short decades, producing masterworks in every literary genre. This selection includes almost all of his short stories, including "The Canterville Ghost," "The Fisherman and his Soul," and "The Remarkable Rocket." Alongside THE MODEL MILLIONAIRE, Harper Perennial will publish the short fiction of Fyodor Dostoevsky,...
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When brain surgery makes a mouse into a genius, dull-witted Charlie Gordon wonders if it might also work for him. With more than five million copies sold, Flowers for Algernon is the beloved, classic story of a mentally disabled man whose experimental quest for intelligence mirrors that of Algernon, an extraordinary lab mouse. In poignant diary entries, Charlie tells how a brain operation increases his IQ and changes his life. As the experimental...
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Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.
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Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne's own pull-apart brioche buns, no shaping necessary!
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Turn your attention from the sweet to the savory as you explore topping or filling your brioche dough with cheeses, pesto, meats and even a fresh egg. Form mini deep-dish pizzas and hot pockets and make Joanne's special pesto recipe where she blanches the basil to add an extra punch of flavor.
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Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane -- or almond cream -- and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!
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Master the sticky buns that brought down competitive chef Bobby Flay. Joanne shares her exclusive recipe for her famous sweet rolls as you learn how to make the rich caramel sauce that will give your rolls their "goo." Then, roll out your dough, layer on a sweet, nutty mixture, roll up and cut into buns. Proof, bake and prepare to get stuck on this treat!
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Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it's done. Then, learn to proof, shape and bake your dough into a traditional loaf.
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