conversations.from: human
conversations.value: Give me a description for a book titled Moosewood Restaurant Book of Desserts about Moosewood, Restaurant, Book with the genre: Cookbooks, Food & Wine, Baking.
conversations.from: assistant
conversations.value: The Moosewood Restaurant Book of Desserts has the homey but not hokey style you expect from this much-loved restaurant. It is refreshing to enjoy the authors' unvarnished pleasure in food and in sharing about life at the Moosewood as it relates to their desserts. It may be startling to find that the first dessert in this appealing book is nature's best dessert: fresh fruit served with cheese. But these cooks also put butter and eggs to good use, adding enough to make desserts that appeal in their richness. You'll find abundant choices of recipes for every kind of dessert: pies and cakes, puddings, custards, cookies, even special drinks. Chocolate lovers may feel a bit ignored, but fruit, pudding, and cake lovers will be pleased by the 250 recipes in this book.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: It is refreshing to enjoy the authors' unvarnished pleasure in food and in sharing about life at the Moosewood as it relates to their desserts. It may be startling to find that the first dessert in this appealing book is nature's best dessert: fresh fruit served with cheese. But these cooks also put butter and eggs to good use, adding enough to make desserts that appeal in their richness. You'll find abundant choices of recipes for every kind of dessert: pies and cakes, puddings, custards, cookies, even special drinks. Chocolate lovers may feel a bit ignored, but fruit, pudding, and cake lovers will be pleased by the 250 recipes in this book.
conversations.from: human
conversations.value: Give me the first five paragraphs for this book.. End with the sentence ' Spoon the oat mixture evenly over the top and bake, uncovered, for 35 to 45 minutes, or until the topping is browned and crisp.'.
conversations.from: assistant
conversations.value: Moosewood Restaurant Book of Desserts
  USING A PASTRY brush or a small paintbrush, butter the baking pan. Unroll the filo dough. Fold a filo sheet in half and place it in the baking pan. It should be flat and unwrinkled. Brush the top with butter and sprinkle with chopped almonds. Work quickly, keeping the remaining filo dough covered with a damp towel or it will dry out and become difficult to use. Repeat this process until about half of the filo is used. Spread the apricot purée evenly on the top layer of filo, then continue layering filo, butter, and almonds. End with a buttered sheet of filo and top with chopped almonds.
  BEFORE BAKING THE baklava, score it with a sharp knife into 3 columns by 6 rows to form eighteen 3 × 2-inch pieces. Cut through the top few layers, but not as deep as the custard layer. Bake for about 30 minutes, until the top is golden.
  WHEN THE BAKLAVA has cooled for about 20 minutes but is still warm, cut all the way through the scoring. Combine the heated honey and the water (and lemon juice, if using) and warm gently. Drizzle evenly over the baklava. Store refrigerated and well covered. Serve chilled.
  CUT OUT AND discard any stems and hard cores from the dried pears and chop into ½-inch pieces. In the small saucepan, cover the dried pear pieces with the pear juice and bring to a boil. Reduce the heat and simmer until the pears are tender, about 10 minutes. Meanwhile, core and chop the fresh pears into bite-sized pieces and spread them in the baking dish.
  IN THE MEDIUM saucepan, melt the butter. Add the brown sugar or maple syrup, the oats, cinnamon, and nutmeg. Stir to evenly coat the oats and set aside. When the dried pears are tender, pour them and their cooking liquid over the fresh pears in the baking dish. Spoon the oat mixture evenly over the top and bake, uncovered, for 35 to 45 minutes, or until the topping is browned and crisp.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Frozen filo should be thawed for about 2 hours in its box before using. If you have filo left over, wrap it tightly in plastic, return it to the box, and refrigerate.
  Wheat grown in North America is usually one of two types: hard or soft. Most hard wheat, which is high in protein, is grown in the western plains. Soft wheat, which is lower in protein, is grown in milder climates. Gluten is produced when wheat proteins combine with water. It gives elasticity and chewiness to bread doughs and structure to cakes. Baked goods are best when made with the most appropriate wheat flour:
  Store flour in a cool, dry location in airtight containers. Whole wheat pastry flours should be refrigerated. Flours kept in paper bags or the original sack can absorb odors from other foods.
  Fromage blanc is a type of unripened cheese made from different kinds of milk that are naturally fermented by the addition of lactic acid bacteria. Once the milk thickens, it is slowly strained. Fromage blanc can be curded or smooth. It can be low-fat or not, depending on the fat content of the milk used and whether other soft cheeses or cream are added. It can be formless or shaped. Fromage blanc can be made at home or purchased in cheese stores and in markets with specialty cheese departments. When we call for fromage blanc in our recipes, we are referring to a soft, smooth, mellow variety.
  We enjoy the rich, concentrated fruit flavors of all-fruit (no sugar added) spreads. They can be used in any recipe that calls for jam or preserves. They are available in natural food stores and many supermarkets.
conversations.from: human
conversations.value: Give me the last three paragraphs.
conversations.from: assistant
conversations.value: To our agents, Elise and Arnold Goodman, we can only say that we were under a lucky star when we found you. You simply can't be beat and that's it in a nutshell. Thanks for all the interest you've shown in getting to know us, both as a group and as individuals, over these last dozen years. You have demonstrated a commitment and way of caring all too often absent in the professional world. All of us at Moosewood appreciate your efforts on our behalf. And we savor your advice (and your jokes)—why... like mocha truffles!
  American cooks use standard containers, the 8-ounce cup and a tablespoon that takes exactly 16 level fillings to fill that cup level. (It is possible to buy a set of American cup measures in major stores around the world.) Measuring by cup makes it very difficult to give weight equivalents, as a cup of densely packed butter will weigh considerably more than a cup of flour. The easiest way therefore to deal with cup measurements in recipes is to take the amount by volume rather than by weight. Thus the equation reads:
  In the States, butter is often measured in sticks. One stick is the equivalent of 8 tablespoons. One tablespoon of butter is therefore the equivalent to ½ ounce/15 grams.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: One tablespoon of butter is therefore the equivalent to ½ ounce/15 grams.. One stick is the equivalent of 8 tablespoons. Thus the equation reads:
  In the States, butter is often measured in sticks. The easiest way therefore to deal with cup measurements in recipes is to take the amount by volume rather than by weight.) Measuring by cup makes it very difficult to give weight equivalents, as a cup of densely packed butter will weigh considerably more than a cup of flour. (It is possible to buy a set of American cup measures in major stores around the world. like mocha truffles!
  American cooks use standard containers, the 8-ounce cup and a tablespoon that takes exactly 16 level fillings to fill that cup level... And we savor your advice (and your jokes)—why. All of us at Moosewood appreciate your efforts on our behalf. You have demonstrated a commitment and way of caring all too often absent in the professional world. Thanks for all the interest you've shown in getting to know us, both as a group and as individuals, over these last dozen years. You simply can't be beat and that's it in a nutshell.To our agents, Elise and Arnold Goodman, we can only say that we were under a lucky star when we found you