{"product_id":"how-to-cook-that-crazy-sweet-creations-dessert-recipe-book-baking-cookbook","title":"How to Cook That: Crazy Sweet Creations (Dessert Recipe Book, Baking Cookbook)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eDescription for Sales People\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003e\u003c\/em\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eQualified food scientist and dietitian Ann Reardon posts videos and how to's for creating delicious and creative desserts\u003c\/li\u003e\n\u003cli\u003eShe posts different series of her making desserts and more!\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSome of her popular series are: \n  \u003col\u003e\n\u003cli\u003eTeeny Weeny: Ann makes miniature desserts out of a homemade miniature kitchen\u003c\/li\u003e\n\u003cli\u003eReviews on kitchen gadgets\u003c\/li\u003e\n\u003cli\u003eDebunking videos of dessert myths\u003c\/li\u003e\n\u003cli\u003eGiant dupes of popular candies\u003c\/li\u003e\n\u003cli\u003eSweet desserts like macarons\u003c\/li\u003e\n\u003cli\u003eChocolates and chocolate modeling\u003c\/li\u003e\n\u003cli\u003eCake decorating\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eEach video contains step by step instructions as you follow along with Ann's cooking\u003c\/li\u003e\n\u003cli\u003eHer videos are highly viewed and engaged with, and her desserts are unique and exquisite\u003c\/li\u003e\n\u003cli\u003eHer domain and expertise covers a wide variety of different desserts for different ages, from elegant sugar work to social media cakes, to desserts made to look like a princess\u003c\/li\u003e\n\u003cli\u003eHer videos on YouTube have over 700 million views. People love to see the creative work that Ann comes up with and try to emulate it!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e --Rosanna Pansina, author of \n\u003ci\u003eThe Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Ann Reardon was a food scientist and a dietician before creating her massively popular channel called \n\u003ci\u003eHow to Cook That\u003c\/i\u003e. 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.\" \n\u003cbr\u003e -- \n\u003ci\u003eVogue\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eHow to Cook That\u003c\/i\u003e 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.\" \n\u003cbr\u003e --PopSugar \n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e --The Blemish \n\u003cp\u003e\u003c\/p\u003e \"Australia's Queen of Desserts.\" \n\u003cbr\u003e -- \n\u003ci\u003eThe Sydney Morning Herald\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eFun Easy Desserts\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMint Oreo Mousse\u003c\/li\u003e\n\u003cli\u003eRed Velvet Cake Shake\u003c\/li\u003e\n\u003cli\u003eCookies \u0026amp; Cream Extreme Shake\u003c\/li\u003e\n\u003cli\u003ePeanut Butter Pretzel OTT Shake\u003c\/li\u003e\n\u003cli\u003eSpeedy Apple Turnovers\u003c\/li\u003e\n\u003cli\u003eWatermelon Pizza\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003ePerfect Cakes and Cupcakes\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Best Chocolate Cake\u003c\/li\u003e\n\u003cli\u003eCherry Red Velvet Cupcakes\u003c\/li\u003e\n\u003cli\u003eLemon Meringue Cupcakes\u003c\/li\u003e\n\u003cli\u003eLight Fluffy Sponge Cake\u003c\/li\u003e\n\u003cli\u003eLemon \u0026amp; Blueberry Cake\u003c\/li\u003e\n\u003cli\u003eMoist Carrot Cake\u003c\/li\u003e\n\u003cli\u003eHeart Inside Cupcakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eCraving Chocolate\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWarm Chocolate Melting Cake\u003c\/li\u003e\n\u003cli\u003eChocolate Obsession\u003c\/li\u003e\n\u003cli\u003eMagic Chocolate Flower\u003c\/li\u003e\n\u003cli\u003eSpiral Chocolate Caramel Domes\u003c\/li\u003e\n\u003cli\u003eMelting Chocolate 'n' Peanut Ball\u003c\/li\u003e\n\u003cli\u003eHazelnut Chocolate Dessert Slice\u003c\/li\u003e\n\u003cli\u003eChocolate Pistachio Dome\u003c\/li\u003e\n\u003cli\u003eDecadent Chocolate Mousse Cake\u003c\/li\u003e\n\u003cli\u003eChocolate Crémeux with Raspberry Jelly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eArt on a Plate\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate Cheese Board\u003c\/li\u003e\n\u003cli\u003eLoco Coconut Dessert\u003c\/li\u003e\n\u003cli\u003eIt's Not an Avocado!\u003c\/li\u003e\n\u003cli\u003eTry Not to Laugh Dessert Tubes\u003c\/li\u003e\n\u003cli\u003e3D Jelly Spiders \u0026amp; Flowers\u003c\/li\u003e\n\u003cli\u003eCandy Sugar Balloon Bowls\u003c\/li\u003e\n\u003cli\u003eApple-Shaped Dessert\u003c\/li\u003e\n\u003cli\u003eEmoji Surprise Inside Dessert\u003c\/li\u003e\n\u003cli\u003eLiquid Chocolate Sphericals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eShow off Pastries\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate Raspberry Tart\u003c\/li\u003e\n\u003cli\u003eBanana Cream Pie\u003c\/li\u003e\n\u003cli\u003eSugar Snow Globe Dessert\u003c\/li\u003e\n\u003cli\u003eRose Apple Pie\u003c\/li\u003e\n\u003cli\u003eMacaron Chocolate Tart\u003c\/li\u003e\n\u003cli\u003eSweet Cherry Pie\u003c\/li\u003e\n\u003cli\u003eThe Croquembouche\u003c\/li\u003e\n\u003cli\u003eBaked Churros with Chocolate Sauce\u003c\/li\u003e\n\u003cli\u003eItalian Cannoli\u003c\/li\u003e\n\u003cli\u003eCoffee Donut Millefeuille\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eWe All Scream for Ice Cream\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCookies and Cream Ice Cream\u003c\/li\u003e\n\u003cli\u003eRoasted Strawberry Ice Cream\u003c\/li\u003e\n\u003cli\u003eDark Chocolate Gelato\u003c\/li\u003e\n\u003cli\u003eMatcha Green Tea Ice Cream\u003c\/li\u003e\n\u003cli\u003eStarburst Cherry Ice Cream\u003c\/li\u003e\n\u003cli\u003eEasy Nutella Soft Serve\u003c\/li\u003e\n\u003cli\u003eGiant Ice Cream Sandwich\u003c\/li\u003e\n\u003cli\u003eGiant Magnum Ego\u003c\/li\u003e\n\u003cli\u003e$1000 Ice Cream Sundae\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" \u003cbr\u003e―Rosanna Pansino, author of \u003cem\u003eThe Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ann Reardon was a food scientist and a dietician before creating her massively popular channel called \n\u003cem\u003eHow to Cook That\u003c\/em\u003e. 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.\" \n\u003cbr\u003e― \n\u003cem\u003eVogue\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003cem\u003eHow to Cook That\u003c\/em\u003e 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.\" \n\u003cbr\u003e―PopSugar \n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e―The Blemish \n\u003cp\u003e\u003c\/p\u003e\"Australia's Queen of Desserts.\" \n\u003cbr\u003e― \n\u003cem\u003eThe Sydney Morning Herald\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOreo(R) is a registered trademark of Intercontinental Great Brands LLC. STARBURST(R) is a registered trademark manufactured by The Wrigley Company, which today is a subsidiary of Mars, Inc. Nutella is (R) is a registered trademark manufactured by the Italian company Ferrero.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNoted YouTube personality and accomplished pastry chef Ann Reardon takes readers step-by-step through baking delicious and eye-popping desserts that are sure to please everyone.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\" \u003cbr\u003e―Rosanna Pansino, author of \u003cem\u003eThe Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ann Reardon was a food scientist and a dietician before creating her massively popular channel called \n\u003cem\u003eHow to Cook That\u003c\/em\u003e. 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.\" \n\u003cbr\u003e― \n\u003cem\u003eVogue\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003cem\u003eHow to Cook That\u003c\/em\u003e 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.\" \n\u003cbr\u003e―PopSugar \n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e―The Blemish \n\u003cp\u003e\u003c\/p\u003e\"Australia's Queen of Desserts.\" \n\u003cbr\u003e― \n\u003cem\u003eThe Sydney Morning Herald\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e \"Hoping to make beautiful and delectable confections accessible to bakers of all levels, Ann Reardon, host of the award-winning YouTube series \u003ci\u003eHow to Cook That\u003c\/i\u003e, presents \u003ci\u003eCrazy Sweet Creations\u003c\/i\u003e. In her step-by step cookbook, Ann shares secrets for making desserts into works of edible art. Soon you'll have mastered everything from the simple Mint Chocolate Mousse to the more epic Sugar Snow Globe Dessert and Coffee Donut Millefeuille...\"\u003cbr\u003e --\u003ci\u003eHello!\u003c\/i\u003e magazine \u003c\/p\u003e\n\u003cp\u003e \"Ann Reardon possesses a unique set of talents. On her YouTube channel, \u003ci\u003eHow to Cook That\u003c\/i\u003e, the Melbourne-based food scientist, pastry chef and dietitian applies her skills to debunking viral videos and hacks, decoding 200-year-old marshmallow recipes, figuring out if the Minecraft cake formula works as well in real life as it does in the video game series, and illustrating how to fix epic cake fails...\"\u003cbr\u003e --\u003ci\u003eThe National Post\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePromotional Headline\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMango Media\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A great cookbook that offers a variety of delicious treats. Recommended for intermediate to advanced bakers.\"\u003cbr\u003e―Holly Skir, Broward City Library, \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"Edible engineering meets wow-factor whimsy in this debut dessert guide from Aussie Youtube baker Reardon. Her food science background brings depth to just about every recipe, noting things such as how different fats affect a cake's flavor and what the addition of gelatin does for its structure (promoting aeration and a soft crumb).... The lessons and engaging spirit of this work are as much a treat as their results.\"\u003cbr\u003e―\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" \u003cbr\u003e―Rosanna Pansino, author of \u003cem\u003eThe Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ann Reardon was a food scientist and a dietician before creating her massively popular channel called \n\u003cem\u003eHow to Cook That\u003c\/em\u003e. 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.\" \n\u003cbr\u003e― \n\u003cem\u003eVogue\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003cem\u003eHow to Cook That\u003c\/em\u003e 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.\" \n\u003cbr\u003e―PopSugar \n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e―The Blemish \n\u003cp\u003e\u003c\/p\u003e\"Australia's Queen of Desserts.\" \n\u003cbr\u003e― \n\u003cem\u003eThe Sydney Morning Herald\u003c\/em\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cbr\u003e\"Hoping to make beautiful and delectable confections accessible to bakers of all levels, Ann Reardon, host of the award-winning YouTube series \u003ci\u003eHow to Cook That\u003c\/i\u003e, presents \u003ci\u003eCrazy Sweet Creations\u003c\/i\u003e. In her step-by step cookbook, Ann shares secrets for making desserts into works of edible art. Soon you'll have mastered everything from the simple Mint Chocolate Mousse to the more epic Sugar Snow Globe Dessert and Coffee Donut Millefeuille...\" \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e- \n\u003ci\u003eHello!\u003c\/i\u003e magazine \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\"Ann Reardon possesses a unique set of talents. On her YouTube channel, \u003ci\u003eHow to Cook That\u003c\/i\u003e, the Melbourne-based food scientist, pastry chef and dietitian applies her skills to debunking viral videos and hacks, decoding 200-year-old marshmallow recipes, figuring out if the Minecraft cake formula works as well in real life as it does in the video game series, and illustrating how to fix epic cake fails...\" \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003eThe National Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cem\u003eHow to Cook That\u003c\/em\u003e Dessert Cookbook: Pastries, Cakes and Sweet Creations\u003c\/b\u003e\n\u003cbr\u003e\n\u003cp\u003e\"\u003cem\u003eHow to Cook That \u003c\/em\u003eis the most popular Australian cooking channel in all the world, and it's not hard to see why.\" ―\u003cb\u003ePopSugar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEditors' pick: Best Cookbooks, Food \u0026amp; Wine\u003cbr\u003e#1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses \u0026amp; Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOffering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJoin food scientist Ann Reardon, \u003c\/b\u003e host of the award-winning YouTube series \u003cem\u003eHow to Cook That\u003c\/em\u003e, as she explores \u003cem\u003eCrazy Sweet Creations\u003c\/em\u003e. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFor home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better.\u003c\/b\u003e Take your culinary creations to influencer status.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYou'll also: \u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLearn to make treats that get the whole family cooking\u003c\/li\u003e\n\u003cli\u003eCreate baked goods that tap into beloved pop culture trends\u003c\/li\u003e\n\u003cli\u003eImpress guests with beautiful desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eReaders of dessert cookbooks like \u003cem\u003eDessert Person\u003c\/em\u003e, \u003cem\u003eSally's Cookie Addiction\u003c\/em\u003e, \u003cem\u003eTartine\u003c\/em\u003e, \u003cem\u003eMastering the Art of French Cooking\u003c\/em\u003e, \u003cem\u003eJoshua Weissman: An Unapologetic Cookbook, \u003c\/em\u003e or \u003cem\u003e100 Cookies\u003c\/em\u003e will love \u003cem\u003eHow to Cook That: Crazy Sweet Creations\u003c\/em\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/07\/2021 (EAN 9781642505788, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 1 (EAN 9781642505788, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eReardon, Ann\u003cbr\u003e\n\u003cb\u003eAnn Reardon \u003c\/b\u003eis the creator and host of \n\u003ci\u003eHow to Cook That\u003c\/i\u003e, 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 \n\u003ci\u003eHow to Cook That\u003c\/i\u003e 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. \n\u003ci\u003eHow to Cook\u003c\/i\u003e focuses on desserts and pop-culture.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reardon, Ann\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tma Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-06-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Comfort Food|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Courses \u0026amp; Dishes|Pies|Cooking|Holiday|General|Cooking|Specific Ingredients|Chocolate|Cooking|Garnishing \u0026amp; Food Presentation|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Courses \u0026amp; Dishes|Casseroles|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Confectionery\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Baking|Pastry|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781642505788\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781642505788\u003c\/p\u003e","brand":"Tma Press","offers":[{"title":"Default Title","offer_id":52140097569049,"sku":"SP-9781642505788","price":37.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a9a84e37-a142-418c-8d92-230af3d68d72.jpg?v=1784476283","url":"https:\/\/westbindery.com\/products\/how-to-cook-that-crazy-sweet-creations-dessert-recipe-book-baking-cookbook","provider":"West Bindery","version":"1.0","type":"link"}