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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
Sweet-toothed superstar and bestselling baker Natalie Paull returns with Beatrix Bakes: Another Slice, an all-new compilation of colourful, creative recipes to delight fans and newcomers alike.
These are the cakes and desserts Nat has loved to eat since closing her cult cafe and bakery in inner Melbourne in 2022. By popular demand, the book includes legendary bakes that were not in the hit original Beatrix Bakes (hello lemon cream tart and chocolate sour cream layer cake).
Discover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking projects to fill your weekend. It also features Beatrix baseix – think cream, custard and ganache – fruity bits and cake-cessories (honeycomb, toffee, streusel and spice), as well as the beloved Adaptrix tips for handy substitutions, all served in Nat's signature style: warm, encouraging and firm when required.
Beatrix Bakes: Another Slice is an essential companion for anyone who always leaves room for dessert.
The many benefits of home flour milling include taste and flavour
and the appeal of making a healthy food that tastes good and is
seriously nutritious. Home ground flour milling can also save money
just in the cost of bread alone, especially for those with special
dietary needs and restrictions, and improved health leads to
reduced medical costs. This comprehensive how-to guide details the
whole process behind home flour milling with features such as: *
The History of Whole Grains and Grain Anatomy; * Benefits of
Commercially Milled Flour vs Home Milled Flour; * Tools &
Equipment for Home Flour Milling; * Baking Basics Including Mixing
Methods and Techniques - the importance of gluten and moisture; *
Going with the Grains - a thorough description of grains such as
barley, rye, khorasan wheat and buckwheat; * Baking with Freshly
Milled Grains. There are also 100 recipes for tasty quick breads,
rolls and buns, muffins, pancakes, coffee cakes, biscuit and
scones, cookies, brownies and pastries, plus others that are
gluten-free, dairy-free and vegan. The Home-Ground Flour Book is
ideal for anyone who wants to create their own flours.
"Decadently calorific." - Daily Mail One pan, over 90 unbeatable
recipes and a lot of fun. A whole load of tasty cake recipes - from
knockout carrot cake, banana bread, tiffin, crumble cake and
cheesecake to an irresistible array of brownies - awaits you here
and they're all made in one size of brownie tin. Start simple and
work your way up to experimenting with new flavour combinations,
different flours and seasonal ingredients if the mood takes you.
What's important is that these recipes are for everyone who's
serious about delicious cake. If you're after homemade cake, but
without the need for fancy equipment, expert decorating skills and
five spare hours, Bake It. Slice It. Eat It. is the cookbook for
you. There are gluten-free options, healthier ideas, and more
advanced ones, too, so there's something for every occasion.
Tarts Anon does one thing exceptionally well – tarts – and in this
cookbook the team behind the legend reveal the secrets to making the
perfect one for every occasion. Tarts Anon: Sweet and Savoury Tart
Brilliance is your guide to baking a stunning tart, every time.
Featuring 50 different recipes: from beloved classics such as Plain Old
Lemon and Vanilla Custard to more out-of-the-box offerings like Black
Forest Tart; savoury crowd-pleasers like Mushroom and Parmesan, and
truly celebratory tarts like the Saint Honoré, this book contains all
the knowledge and inspiration you need to become a tart master. Also
included are an in-depth shortcrust pastry recipe and helpful breakouts
that guide you through fixing pastry pitfalls with dulce de leche,
pouring praise-inducing glazes and perfectly portioning your finished
tarts. Simple, elegant and versatile, tarts are both the perfect end to
a meal and a meal in their own right – with this book at your
fingertips, a world of showstopping circular bakes awaits.
THE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL
EVER NEED In BAKE Paul Hollywood shares his best ever recipes for
classic bakes. Cakes, biscuits and cookies, breads and flatbreads,
pizza and doughnuts, pastries and pies, and showstopping desserts:
this book has it all. From classic cakes like the Victoria Sandwich
and Chocolate Fudge Cake, through brilliant breads like his
foolproof Sourdough, to savoury and sweet pastries like Sausage
Rolls and Danish Pastries, these are the only recipes you'll need
to create perfectly delicious bakes time and time again. With more
years as a professional baker than he'd care to remember and over
10 years judging the best baking show on TV, Paul has created,
tested and tasted a huge number of bakes. He has also travelled
widely and learnt so much about the craft he loves. For Paul, one
of the most joyful things about baking is how it evolves as we
discover new techniques, ingredients and influences. As our
knowledge improves, so do our recipes. Paul combines every tip and
trick he has learned together with his incredible technical
know-how to create the ultimate collection of incredible bakes.
Never serve a boring looking cake again! This stunning collection
of buttercream cake decorating projects will transform your regular
bakes into works of art, using simple techniques and nothing but
100% delicious buttercream. With 30 step-by-step single-tier cake
decorating projects on a wide variety of themes, you'll find cakes
for all occasions that will lift your baking to a new creative
level. The cakes range in size from 4 to 8 inches high, and come in
a host of shapes and sizes - round and square but also simple
carved shapes including a wreath, a log and a birdcage. The ideal
book for buttercream beginners, this colourful cake decorating book
will show you how to create simple yet sensational cakes every day
that will wow all who see and eat them! With expert instruction
from the best buttercream teachers in the world, you'll learn
step-by-step a wide range of innovative buttercream techniques
using piping tips, palette knives and more.
A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.
From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.
Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.
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Sugar
(Hardcover)
Alyx Kjorven
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R834
Discovery Miles 8 340
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Ships in 10 - 15 working days
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For courses in baking and the pastry arts. On Baking, Third Edition
brings a fresh new design and 350+ new images to the "fundamentals"
approach that has prepared thousands of students for successful
careers in the baking and pastry arts. It teaches both the "hows"
and "whys," starting with general procedures, highlighting core
principles and skills, and then presenting many applications and
sample recipes. Professionalism, breads, desserts and pastries, and
advanced pastry work are each covered in detail, and baking and
pastry arts are presented in cultural and historical context
throughout. An expanded recipe testing program involving
chef-instructors at leading culinary schools ensures superior
accuracy, clarity and instructional value. This edition reflects
key trends including artisan baking, sensory science, and flavor
pairing, and is complemented by a greatly enhanced support package,
including media solutions MyCulinaryLab for course management and
Pearson Kitchen Manager for recipe management.
Make Every Loaf a Work of Art Get ready to bake bread that looks as
phenomenal as it tastes. From graphic artist and baker Brittany
Wood comes a gorgeous and comprehensive guide to all things
sourdough scoring. With lush full-page photography, step-by-step
tutorials and expert tips, Brittany covers every skill you'll need
to successfully create one-of-a-kind patterns on your loaves. Learn
how the depth and timing of your cuts can affect the way your lines
bake and burst, and never be disappointed by deflated dough again
as Brittany's calm, encouraging voice guides you through a huge
variety of dazzling designs. As an added bonus, Brittany includes
her tried-and-true master method for high-hydration sourdough. She
then takes it a delicious step further with 10 additional recipes
for incredible flavors, like Sharp Cheddar-Rosemary Sourdough and
Chocolate-Cinnamon Sourdough, as well as gorgeously shaped goods
like Orange Brioche Festive Star Bread. With this inspiring
resource, you'll bake your creativity and artistry into every loaf
you make and bring your sourdough scoring dreams to life with bread
that never looked more beautiful.
Comprehensive in scope, authoritative in style, and offering clear,
practical and encouraging instruction, The King Arthur Baking
Company's All-Purpose Baker's Companion is the one book you'll turn
to every time you bake. In it, the experts from King Arthur lead
home bakers through hundreds of easy and foolproof recipes from
yeast breads and sourdoughs to cakes and cookies to quick breads
and brownies. Winner of the 2004 Cookbook of the Year Award by the
James Beard Foundation, this dependable cookbook has been
reinvigorated with new photography, recipes and revisions to keep
it relevant to today's modern baker. Decades of research in their
famous test kitchen shaped the contents of this book: 450+ recipes,
a completely up-to-date overview of ingredients (including
gluten-free options), substitutions and variations, and
troubleshooting advice. Sidebars share baking secrets and provide
clear step-by-step instructions. Techniques are further explained
with easy-to-follow illustrations. The King Arthur Baking Company's
All-Purpose Baker's Companion is an essential kitchen tool.
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