Vanilla from Tahiti Reviews Top 4 Dessert Magazines
Vanilla From Tahiti, makers of the finest Tahitian vanilla beans and pure vanilla extract, is proud to present its list of the Top 4 Dessert Magazines. These magazines will inspire you to come up with tasty, impressive ways to use your vanilla bean pods and vanilla powder.
Santa Barbara, CA, July 24, 2012 --(PR.com)-- Edible Santa Barbara
Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare it. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. Their website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. www.ediblecommunities.com/santabarbara
DessertProfessional.com
Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational website, Dessert Professional Magazine has created its own genre. http://www.dessertprofessional.com/
Food Arts
Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out-of-this-world cocktail? Dazzle your guests with the “Mexican Tailor” and the “Oaxacan Swizzle.” Geared toward restaurant and hotel professionals and hobbyists alike, Food Arts offers unique ideas to make your menu stand out. www.foodarts.com
Pastry’s Best Magazine
Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles or buy back issues on their website, www.pastrynet.com.
About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end dessert dishes. Visit the web site at http://www.vanillafromtahiti.com for more information.
Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare it. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. Their website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. www.ediblecommunities.com/santabarbara
DessertProfessional.com
Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational website, Dessert Professional Magazine has created its own genre. http://www.dessertprofessional.com/
Food Arts
Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out-of-this-world cocktail? Dazzle your guests with the “Mexican Tailor” and the “Oaxacan Swizzle.” Geared toward restaurant and hotel professionals and hobbyists alike, Food Arts offers unique ideas to make your menu stand out. www.foodarts.com
Pastry’s Best Magazine
Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles or buy back issues on their website, www.pastrynet.com.
About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end dessert dishes. Visit the web site at http://www.vanillafromtahiti.com for more information.
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Vanilla from Tahiti
Hiro Furumoto
805-965-5153
www.vanillafromtahiti.com/
Hiro Furumoto
805-965-5153
www.vanillafromtahiti.com/
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