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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
Jewish baking has brought families together around the table for
centuries. In Modern Jewish Baker, Shannon Sarna pays homage to
traditions while reinvigorating them with modern flavours and new
ideas. One kosher dough at a time, she offers the basics for
challah, babka, bagels, hamantaschen, rugelach, pita and matzah.
Recipes include: Chocolate Chip Hamantaschen, Tomato-Basil Challah
and S'mores Babka. Detailed instructions, as well as notes on
make-ahead strategies, ideas for using leftovers and other tips
will have even novice bakers braiding beautiful loaves that will
make any bubbe proud.
Well-known for her artistic cake designs, Bets of Magnolia Kitchen
is a force to be reckoned with. From humble beginnings, she now
runs a sweet cafe, wholesale distribution business and online shop
delivering her retail products worldwide, while maintaining a
strong following on Instagram. As well as her amazingly creative
custom cakes, Bets is celebrated for her macarons, doughnuts,
gourmet s'mores and many more mouth-watering treats. In her first
cookbook she shares her journey and her widely-sought-after recipes
so that you can enjoy the deliciousness at home. With step-by-step
instructions for cake decorating and making macarons, and a full
range of allergy-friendly recipes, this is a must-have book for
anyone interested in baking and eating.
A brand-new baking collection from Bake Off's Chetna Makan, with
over 80 deliciously-tempting recipes that combine her love of
simple home cooking with creative flavour twists. Chetna's popular
and accessible style has charmed millions of people since her first
appearance on our screens in The Great British Bake Off. Since
then, she has written several bestselling cookbooks that combine
her creative flavours with a love of simple Indian home cooking. In
this new collection, Chetna showcases delicious sweet and savoury
bakes which have easy-to-find ingredients and simple-to-follow
methods, but a special flavour twist to make your bakes sing and
shine. That could be a spice you might not expect, such as star
anise in a tarte Tatin, a fusion of global incidences such as
Masala Focaccia, or a twist on a classic, such as a drizzle cake
dazzling with mango and ginger. Proving once again that simple
baking methods are the best, Chetna's inspirational recipes are a
joy to make and share with your favourite people. RECIPES INCLUDE:
Cherry Almond Honey Cake Onion Masala Focaccia Orange &
Cinnamon Savarin Raspberry Coconut Cheesecake Saffron Fennel Pound
Cake Peanut Masala Tear and Share Bread Mango & Lime Meringue
Pie
Now back in stock! A delightfully vintage-feel baking cookbook with
everything a new baker needs, including explanations of essential
ingredients and equipment, basic techniques and recipes, plus key
culinary terms and handy conversions, followed by over 90
easy-to-follow recipes accompanied by mouthwatering photography.
From millionaire's shortbread and delectable cupcakes to savoury
delights such as pasties and quiches, all kinds of baking are
covered.
THE SERIES 9 TIE-IN BOOK More than 100 beautiful and mouth-watering
sweet and savoury bakes, from Paul Hollywood, Prue Leith and all
the series 8 and 9 bakers. As well as helpful hints, tips and
tricks, and easy step-by-step instructions and photographs
throughout. On your marks, get set, BAKE! The Great British Bake
Off: Get Baking for Friends & Family will encourage and empower
amateur bakers of all abilities to have a go at home, taking
inspiration from The Great British Bake Off's most ambitious bakes
but with simplified recipes and straightforward instructions that
will enable even complete beginners to impress their nearest and
dearest. From children's birthdays and charity bake sales to
celebrating with a loved one or simply enjoying sweet treat over a
cup of tea and a catch-up with a dear friend, Get Baking for
Friends & Family is a celebration of all those shared moments:
both in the joy of making and in the simple pleasure of indulging
in something really delicious. What readers are saying: 'Gorgeous!
This is the most lovely GBBO book I've got. Photos are beautiful
and I am so pleased that the instructions are shorter than previous
books.' 'Beautiful photography and has motivated me to dust off the
oven gloves immediately as well as providing a perfect companion to
this year's Bake Off.' 'So many excellent recipes, both classic and
more innovative too. I can't wait to give this as a gift this
Christmas.' 'Heartily recommend the book to aspiring and improving
bakers.' 'Very well written, easy to follow, and also looks great
on my coffee table which is a bonus. Most importantly I want to eat
all the things in the book, which is what I look for in a
cookbook!' 'The recipes are all 5 star for me so far.'
"An excellent resource for home bakers looking to up their pie
game." - Publishers Weekly, starred review "The wide-ranging,
well-curated mix of classic and contemporary recipes and expert
advice make this an essential primer for avid home bakers." -
Library Journal, starred review "Readers will find everything
they'd ever want to know about making pie, and even the
dough-fearful will feel ready to measure, roll, and cut." -
Booklist, starred review "Fear of pie? Ken Haedrich to the rescue.
Pie Academy takes you through everything pie related -- perfect
crusts, fillings, crimping techniques, blind baking, lattice
toppings and more." -- Kathy Gunst, coauthor of Rage Baking and
resident chef for NPR's Here and Now "A true baker's delight."--
Amy Traverso, Yankee magazine food editor and author of The Apple
Lover's Cookbook Trusted cookbook author and pie expert Ken
Haedrich delivers the only pie cookbook you'll ever need: Pie
Academy. Novice and experienced bakers will discover the secrets to
baking a pie from scratch, with recipes, crust savvy, tips and
tutorials, advice about tools and ingredients, and more. Foolproof
step-by-step photos give you the confidence you need to choose and
prepare the best crust for different types of fillings. Learn how
to make pie dough using butter, lard, or both; how to work with
all-purpose, whole-wheat, or gluten-free flour; how to roll out
dough; which pie pan to use; and how to add flawless finishing
details like fluting and lattice tops. Next are 255 recipes for
every kind and style of pie, from classic apple pie and pumpkin pie
to summer berry, fruit, nut, custard, chiffon, and cream pies,
freezer pies, slab pies, hand pies, turnovers, and much more. This
beast of a collection, with gorgeous color photos throughout,
weighs in at nearly four pounds and serves up forty years of pie
wisdom in a single, satisfying package.
The brains behind Bee's Bakery ('London's Top 5 biscuit bakeries' -
Evening Standard), Bee Berrie is an ex-microbiologist who swapped
bacteria for baking in 2012. Bee's second recipe book Bee's
Adventures in Cake Decorating, is a bold, fun, easy-to-follow cake
deco compendium packed full of over 30 recipes. 'This vibrant
little book is bursting with wow factor inspiration - Vegetarian
Living magazine, June 2017 The brains behind Bee's Bakery
('London's Top 5 biscuit bakeries' - Evening Standard), Bee Berrie
is an ex-microbiologist who swapped bacteria for baking in 2012.
Bee's second recipe book Bee's Adventures in Cake Decorating, is a
bold, fun, easy-to-follow cake deco compendium packed full of over
30 recipes. Including recipes for brilliant cakes and frostings,
from Bee's favourite vegan banana cake, to her punchy Jamaica
ginger cake, with countless options for creating gluten and dairy
free variations on both cake recipes and frostings, including a
fantastic vegan chocolate and avocado icing recipe that just has to
be tried! Since launching in 2012, without any external funding or
loans, Bee has built a thriving, resilient small business and now
supplies clients including Selfridges, Topshop, ASOS, Harrods and
Daylesford organic. Bee regularly speaks, teaches and demonstrates
at conferences, meetings and trade shows - on specific baking
subjects, on entrepreneurialism, second careers and lean start-ups.
WC: 15,000
Satisfy that sweet craving as soon as it strikes with Mug Cakes -
over 30 recipes for quick and delicious cakes that require minimal
time and effort. Mix a simple batter in a mug with a fork, using
whatever ingredients you have in your cupboard, microwave for a few
minutes, and zap! You have a heavenly cake to indulge in all by
yourself. Mug Cakes shares basic recipes for simple favourites such
as vanilla, lemon or chocolate fondant cake, alongside recipes for
more adventurous flavour combinations such as raspberry and green
tea or blueberry and ricotta. You can even try recipes that push
your mug-cake-making skills to the max - try marble mug cake or
financier mug cake with red fruits. All you need is five minutes to
spare, a microwave, and a serious cake craving!
There is nothing quite like the smell of a scrumptious meat and
potato pie cooking in the oven. There perhaps isn't anything better
than the first taste of a caramel and coffee eclair. From Britain's
favourite expert baker comes a mouth-watering new book about two of
our nation's obsessions: pies and puddings. Paul Hollywood puts his
signature twist on the traditional classics, with easy-to-follow,
foolproof and tantalising recipes for steak and ale pie, pork,
apple and cider pie, lamb kidney and rosemary suet pudding, sausage
plait and luxury fish pie. He will show you how to create inventive
dishes such as chicken and chorizo empanadas, chilli beef cornbread
pies and savoury choux buns. If that isn't enough, here you will
find his recipe for the Queen of puddings, as well as spiced plum
pizza, chocolate volcanoes and apple and Wensleydale pie. There are
also regional recipes like Yorkshire curd tart and the Bedfordshire
clanger, and a step-by-step guide to all the classic doughs from
rich shortcrust to choux pastry. Paul Hollywood's Pies and Puds is
simply a must-have. Whether you're a sweet or a savoury person, a
keen novice or an expert baker: it's time to get baking pies and
puds.
"An illustrated review of the history and variety of bread,
including its ingredients and the many ways of preparing, making
and baking it, plus an illustrated tour of the different types of
bread produced around the world. 250 colour photographs show the
ingredients, bread in the making, traditional bread ovens and
finished loaves in all their shapes and sizes.
A Treatise on the Art of Bread-Making was published in London in
1805, the work of a medical man, little known for any other books,
save a couple of pamphlets on gout and sore throats and fever,
which he observed in his native Uxbridge in Middlesex. His book on
bread is by no means medical, but rather an entertaining and
instructive tour through the whole process of bread-making from
growing and harvesting the wheat, to developing satisfactory
yeasts, running an effective bakehouse and investigating a whole
variety of recipes for breads made not only from wheat, but also
other grains, potatoes and rice. The book ends with a resume of
current law relating to the sale of bread, and an appendix
containing the witness statements to a parliamentary committee on
baking in 1804. The literature of bread-making in Britain is by no
means as full as that on the continent of Europe. Because baking
was a trade craft, practised by people barely on the verge of
literacy, most instructions and technical lore were transmitted by
word of mouth from master to apprentice down through the years.
These instructions were deemed 'secrets' and the very idea of
publishing them in a printed book would have been anathema. For
this reason, there are surprisingly few recipes in domestic cookery
books of the period, the authors reckoning that cooks would leave
it to the bakers. The literature did not really kick off until the
Victorian period, and only rose to a flood in the last quarter of
the nineteenth century. After Edlin, the next person to tackle the
subject was a trained baker in 1828; the value, therefore, of this
first book is especially great, as no others exist.
A comprehensive and unparalleled collection of breads, cakes and
pastries from around the world, this beautiful sourcebook of
recipes is also a well-researched exploration of home baking
techniques and global ethnic history. The combination of recipes,
anecdotal and historical text and pictures give this book a unique
appeal and make it perfect for today's discerning 'foodies'. The
recipes are drawn from all over the world (including Europe, the
Middle East, the Far East, the Caribbean and Latin America), are
easy-to follow and beautifully photographed. Any unusual techniques
are illustrated step-by-step for ease. Try your hand at Azorean
honey cake or Jamaican hard dough bread. Let your family's
tastebuds thrill to Azerbaijani cream cheese baklava or Dutch brown
sugar coils. Chapters cover breads, cakes, pastries, savouries and
biscuits. The combination of delicious recipes and a fascinating
background text make this book a fantastic read and a must for any
home cook looking to truly broaden their repertoire or with an
interest in the culture of food.
You'll be amazed at what you can do with five minutes and a box of
cake mix, a can of sweetened condensed milk, a bag of chocolate
chips and any number of ready-to-use ingredients you may already
have in your kitchen cupboard. These recipes are fast to pull
together, and the results are far more than the sum of their parts.
From gooey chocolate treats to nutty surprises, the sweets you'll
make will please everyone. (And no one has to know just how easy it
was). These recipes are sure to become family favourites.
Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.
Scottish baking is famous the world over. In this book, Liz
Ashworth introduces a whole range of recipes arranged by theme -
Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and
Cakes and Wee Fancies. From bannocks to butteries, seaweed nibbles
to shortbread, from indulgent lemon Madeira cake and
light-as-a-feather strawberry sandwich cake to wee fancies such as
raspberry buns and 'sair heideis', the book features 40 recipes
from all over the country. All are graded according to level of
complexity (though none are difficult), making it ideal for bakers
of all abilities to explore this glorious part of Scotland's
culinary heritage.
The ultimate step-by-step, fully illustrated guide to baking
perfection Baking is a hugely rewarding pastime, and this book will
take you through every step of the process, from lining the tin to
creating an ornate wedding cake. Multi-award winner and
professional baker Mich Turner MBE offers indispensible lessons and
a wealth of insider tips and knowledge. All of Mich 's expert
instructions are accompanied by 1,000s of photographs showing you
each step of the process - including tips on what not to do and how
to avoid common baking mistakes. Making and Baking Cakes takes you
through the ingredients, preparation and different cake baking
methods to achieve different results, including tips for
identifying and fixing baking pitfalls. Putting it All Together
offers a wealth of choices for fillings, toppings, coverings and
assembly. Explore the best combinations from purees to honeycomb,
ganache to meringue. Learn how to handle marzipan and sugar paste
with confidence and how to stack tiered cakes. Decorating: Mich
takes you through the whole process from the basics, such as making
the piping bag and producing straight lines, before building
confidence with delicate effects such as lace, hand lettering and
quilting, to tutorials on creating a selection of hand-moulded
flowers, butterflies and intricate hand painting. Whether you are
baking for an afternoon tea, a birthday party or a lavish
celebration, Mich Turner's Cake School will provide all you need to
know to become a master cake maker.
In Jenna Rae Cakes and Sweet Treats, Jenna and Ashley reveal the
tried and true recipes, flavours, and show-stopping designs that
put them on the map. Inside you will find recipes for over 100 of
the most vibrant and decadent cookie sandwiches, cupcakes, party
squares, cakes, macarons, cream puffs, and more. Known for the long
list of rotating flavour options they offer each day at the shop,
Jenna Rae Cakes and Sweet Treats features all of their fan
favourites, including Cotton Candy Cupcakes, Lemon Meringue Party
Squares, Salted Caramel Macarons, Peanut Butter and Jam Cookie
Sandwiches, Salted Dark Chocolate Espresso Cake, and many more.
How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet
Creations "How to Cook That is the most popular Australian cooking
channel in all the world, and it's not hard to see why." PopSugar
Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in
Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing
Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies,
Cooking by Ingredient, and Pie Baking Offering a fun-filled
step-by-step dessert cookbook, Ann Reardon teaches you how to
create delicious and impressive pastries, cakes and sweet
creations. Join food scientist Ann Reardon, host of the
award-winning YouTube series How to Cook That, as she explores
Crazy Sweet Creations. 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. For home cooks and fans who love their
desserts, cakes, and ice creams to look amazing and taste even
better. Take your culinary creations to influencer status. You'll
also: Learn to make treats that get the whole family cooking Create
baked goods that tap into beloved pop culture trends Impress guests
with beautiful desserts Readers of dessert cookbooks like Dessert
Person, Zoe Bakes Cakes, or 100 Cookies will love How to Cook That:
Crazy Sweet Creations.
You Can Have Your Cake--and Frost It Too! With these 60 indulgent,
over-the-top frosted treats from Bernice Baran, founder of Baran
Bakery, you can craft impressive layer cakes, easy sheet cakes, fun
cookies, bars, brownies and more--all with creative custom
toppings! Master popular options like buttercream, meringue, cream
cheese frosting and ganache with Bernice's go-to base frosting
recipes and foolproof tips and tricks. You'll also learn which
makes the perfect addition to each dessert and occasion in her
Frosting 101 section, which breaks down the different flavors,
textures and characteristics of each topping and what it pairs best
with. Never again will runny, overheated frosting mar a beautifully
decorated birthday cake or deflated whipped cream ruin the
presentation of your dinner party dessert. Perfect for beginner
bakers and buttercream connoisseurs alike, Frosted is the sweetness
you've been missing in your day!
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