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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
Our day is marked by what comes out of the pastry section, and
there's always something good on the way: sticky buns full of
cherries and pistachios in the morning; a loaf of rich dough rolled
with chocolate, hazelnuts and cinnamon that has been proving since
dawn and comes out of the oven fresh for elevenses. Lunch is a
crisp, crumbly shell of pastry filled with spiced lamb or burnt
aubergine, and at teatime there are cheesecakes and fruit cakes,
small cakes and massive cookies - so many cakes that it's hard to
choose one. (There's no need to worry, whatever you choose will be
great!) After dinner there might be poached peaches with roses or
something more traditional, sweet and salty Knafe drenched in
orange blossom syrup, or maybe just a small piece of fresh
marzipan. There's something sweet, something in the oven for
everyone, all day long - welcome to Honey & Co. Chapters
include: How to be good at baking: general notes; Store cupboard;
Sweet & savoury breakfasts; Elevenses; Lunch; Teatime;
Traditional desserts
An exploration of cutting-edge developments in the bread baking
world from beloved author Peter Reinhart, featuring 40 recipes and
formulas that use sprouted flours, whole and ancient grains,
alternative grains (such as corn and grape skin flour), nut and
seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has always
been on the forefront of the bread movement--from cold fermentation
("The Bread Baker's Apprentice") and whole grain breads ("Peter
Reinhart's Whole Grain Breads") to unconventional methods for
making gluten-free bread ("The Joy of Gluten-Free, Sugar-Free
Baking"). In "Bread Revolution," he explores the latest
groundbreaking new flours based on grape seeds, emmer, and other
ancient grains, and interviews intrepid bakers such as Craig
Ponsford, Keith Giusto, and Mike Pappas, who are developing new
wheat processing and baking techniques that expose tremendous
flavor and health benefits. This on-trend collection of fresh bread
recipes will appeal to avid bakers, health-conscious cooks, and
food allergic, gluten-sensitive, and diabetic households.
'A must-have book for anyone interested in baking for their mental
wellbeing.' - Kim Joy 'This book is jam-packed with bakes that will
become your classics.' - David Atherton 'I love how Steph
celebrates the joy in baking and the power of food for our mental
health . . .' - The Food Media (Dr Hazel Wallace) ****** Put a
smile on your face with 50 delicious bakes, each designed to bring
you joy in both the making and the tasting. Great British Bake-Off
finalist, Steph Blackwell, discovered the healing power of baking
while struggling with her mental health. Baking allowed her to
release stress and anxiety and restore a sense of calm contentment.
In Bake Yourself Happy she shares her favourite recipes and shows
how every stage of the process will boost your mood and improve
your wellbeing. From foolproof bakes and weekday bread to decadent
cakes and sweet tarts, Steph provides mouth-watering recipes
guaranteed to make you (and your friends and family) smile.
Crucial formulas for baking success--an updated edition of the classic reference What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.
When life gets challenging, simple pleasures and timeless traditions can help us manage. Bread Therapy is a love letter to the art of making real bread.
Making our own bread provides us with an unhurried, creative activity that is joyful, calming and productive – providing a much-needed antidote to life’s stresses and strains. From kneading dough, to taking a delicious-smelling freshly baked loaf out of a hot oven, bread-making can be a mindful experience and a therapeutic craft that can nurture and nourish us. As yeast transforms flour and water, so making bread can transform us and our lives.
As we seek ‘slow skills’ to free us from the digital world we are inhabiting more and more, and mindful activity to help us manage our mental wellbeing, so bread-making is experiencing a renaissance. This book will guide you through the art of bread making, with insight into the benefits of this ancient craft which will nourish mind and body. It celebrates bread making as a way of understanding ourselves better, learning important life lessons and making positive changes to our mental and physical wellbeing. It features eight simple bread recipes to get you started on your bread-making journey.
Pauline Beaumont is a passionate bread baker, mother of six and counsellor who believes fervently in the power of bread-making to aid our emotional and psychological wellbeing.
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The Caribbean Fruit Cake
(Paperback)
Habiba Tunau; Illustrated by Abdul-Karim Tunau-Spencer; Photographs by Tunau-Spencer
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R489
R409
Discovery Miles 4 090
Save R80 (16%)
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Ships in 10 - 15 working days
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"The ordinary tortilla was an extraordinary bond between the
human and divine. . . . From birthdays to religious ceremonies, the
people of Mesoamerica commemorated important events with tortillas.
One Maya tribe even buried their dead with tortillas so that the
dogs eaten as dinner during life would not bite the deceased in
revenge."--from Tortillas: A Cultural History
For centuries tortillas have remained a staple of the Mexican
diet, but the rich significance of this unleavened flatbread
stretches far beyond food. Today the tortilla crosses cultures and
borders as part of an international network of people, customs, and
culinary traditions.
In this entertaining and informative account Paula E. Morton
surveys the history of the tortilla from its roots in ancient
Mesoamerica to the cross-cultural global tortilla. Morton tells the
story of tortillas and the people who make and eat them--from the
Mexican woman rolling the mano over the metate to grind corn, to
the enormous wheat tortillas made in northern Mexico, to
twenty-first-century elaborations like the stuffed burrito. This
study--the first to extensively present the tortilla's history,
symbolism, and impact--shows how the tortilla has changed our
understanding of home cooking, industrialized food, healthy
cuisine, and the people who live across borders.
The number one bestseller (more than 830,000 copies sold) now
updated with new recipes. From their first shop in Notting Hill's
Portobello Road, The Hummingbird Bakery introduced London to the
delights of American-style baking. The simple yet spectacular
recipes for indulgent cupcakes, muffins, pies, cheesecakes,
brownies, cakes and cookies, in this, their first and bestselling
cookbook, ensured that the home cook could create some Hummingbird
magic in their own kitchens too. Now Tarek Malouf and The
Hummingbird Bakers have created a new edition of the book,
fine-tuning their classic recipes and introducing new bakes such
as: Mile-high Chocolate Salted Caramel Cake Sticky Fig and
Pistachio Cupcakes Hot Cross Bun Cupcakes Chocolate Cola Cake
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