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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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The Art of French Baking
(Hardcover)
Clotilde Dusoulier; Ginette Mathiot; Translated by First Edition Translations
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R755
R604
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From classic fruit tarts and delicious eclairs to airy souffles to
elaborate gateaux, French pastries are unlike anything else in the
world. Following the success of the French culinary bible I Know
How to Cook by Ginette Mathiot, The Art of French Baking features
more than 350 classic recipes for making authentic French pastries
and desserts.
One of the Food Programme's Cookbooks of the Year 2021! 'The
recipes are nourishing, so full of goodness, so tasty and a joy to
cook and eat, and I have cooked a lot from it.' Leyla Kazim '"Good
to eat" recipes indeed, as well as lots of things which are "good
to know". David wears his knowledge lightly - about the science and
nutrition of food - so that the focus can remain on making the food
delicious. It's all there, though, for those who want the 'why's as
well as the yums...' Yotam Ottolenghi 'Revitalise your diet and
feel well-fed at the same time.' Dan Lepard 'Good to Eat is full of
tasty morsels of both knowledge and recipes that you and all your
gut microbes will love! A fantastic book.' Tim Spector 'A great
number of books have been written by Bake Off winners, and David
Atherton's is one of the best.' Delicious Magazine 100 fresh,
healthy pescatarian recipes 'People often think that healthy eating
means restricting foods or counting calories. But for me this form
of 'healthy eating' was not sustainable. Plus, it was dull. I hated
cutting out the food I loved best - bread, cake, pizza, Yorkshire
puddings! That realisation changed how I approached food. Food
should be healthy, but so should our relationship with food. So
instead of depriving myself of my favourite dishes, I found new,
easy ways to make them better for me.' - David Atherton GOOD TO EAT
is a book that indulges our craving for baked goods, filling foods
and sustaining meals but leaves us feeling good. With a few simple
tweaks - like using root veg to minimise the use of sugar or trying
a plant-based alternative - you can enjoy what you love to eat
while nourishing your body. Food is one of the longest
relationships of our lives and what we put on the plate should be
more important than what we are leaving off it. With 100 exciting
new recipes from the 2019 Great British Bake Off winner GOOD TO EAT
promises fresh and filling suppers, sweet treats with a healthy
spin, hearty salads to pick and mix, soups and more. David will
leave you eating and living well.
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
This title features 30 light and fluffy gourmet treats. It is an
irresistible practical guide to making versatile and utterly
delicious artisan sweets. It includes classic marshmallows such as
Vanilla and Peppermint as well as more inventive ingredient ideas
like Blueberry and Maple Syrup, Apricot and Amaretti Biscuit,
Salted Caramel, and Japanese Matcha Green Tea Marshmallows. It also
features recipes for wonderfully gooey nougat delights including
French Nougat with Candied Fruit, Cocoa Nougat, and Pistachio
Nougat. It includes a useful introductory section that provides
information on ingredients, key equipment and techniques on working
with marshmallow and nougat. It comes with cook's tips throughout,
fun ideas for marshmallows for kids, plus sophisticated creations
to wow your dinner party guests. It is illustrated with delectable
photographs by Nicki Dowey. Whether toasted over an open fire or
dunked into piping hot chocolate, marshmallows hold a special place
in our childhood memories. And now, you can discover how easy it is
to make mouthwatering marshmallows at home, from fun-filled Lemon
Sherbet Marshmallows to the inspirational Rhubarb and Angelica
Marshmallow.Equally delightful nougat creations are also on offer,
all clearly explained and illustrated. The beautiful photographs
are sure to inspire and the easy-to-follow instructions guarantee
successful results every time.
La Patisserie des Reves (translating literally as The Patisserie of
Dreams) is the name of the world famous French pastry shops; the
brainchild of pastry chef Philippe Conticini and entrepreneur and
hotelier Thierry Teyssier. With four shops already open in France,
the first shop in London opened in March, bringing traditional
French patisserie with a modern twist to the British capital. Their
recipe book of the same name published in French in 2012 is
published in English to coincide with this historic opening. The
book contains over 70 recipes for their signature pastries, recipes
include the traditional Saint Honore (choux pastry, cream and
caramel topping) and Paris-Brest (choux pastry with praline cream
and praline sauce). Philippe Conticini has worked as a pastry chef
for many years, including a stint at La Table d'Anvers restaurant
in Paris. He and business partner Thierry Teyssier, who had already
set up a theatre company, an events company and a similarly-named
hotel company Maisons des Reves launched the Patisserie des Reves
concept after deciding that they wanted a pastry shop that would
recreate the excitement children feel about fresh cakes.
The aim of this accessible cookbook is to demystify gluten-free
cooking and show you that it's surprisingly easy to create foods
that you thought you'd never be able to eat again. The introductory
section contains clear medical and nutritional advice on all
aspects of gluten-free diets and eating. You'll find information on
the various types of gluten-free flours, what bakes they are
suitable for, and how to blend them. Then there are more than 165
tried-and-tested recipes for all kinds of breads, cakes, cookies,
pasta, pies, puddings, pastries and sauces that will revolutionize
your gluten-free diet and help you enjoy foods you may have thought
were off the menu for good. You'll find traditional recipes that
have been reworked to make them gluten free, as well as plenty of
delicious new ideas and inherently gluten-free dishes that everyone
should have in their repertoire. Wholesome breads, pasta, pastries,
puds and all manner of other sweet and savoury bakes are all
included, many of which are also dairy-free, vegetarian and/or
vegan recipes - attributes that are denoted by a clear label at the
top of the recipe. Some are also lower in refined sugar than
normal, to suit healthier eating choices, and of course all are 100
per cent gluten free. All have step-by-step instructions to ensure
success, along with a gorgeous photograph of the finished dish.
More than 13 per cent of the UK population (and up to one-third in
the USA) say that they currently avoid eating food containing
gluten. Many of these are gluten intolerant while others find
wheat-based and high-gluten products difficult to digest and simply
feel better and healthier eating a diet without or containing less
of these foods. An estimated one in a hundred people have coeliac
disease, an incurable, lifelong, autoimmune reaction to gluten, and
a similar number have a wheat allergy. For those who fall into
these camps, embarking on any restricted diet can be daunting, but
especially when you need to exclude all foods containing gluten.
Bought ready-prepared gluten-free foods can be expensive and
monotonous, and the range of basic gluten-free products such as
flours and more unusual ingredients such as xanthan gum somewhat
bewildering.
This book aims to show that gluten-free baking can be as delicious
as ordinary baking, and suitable for sharing with even those not on
a gluten-free diet. The baking is for all occasions, including
parties, weddings and Christmas. With many recipes that are
dairy-free too, Howard makes sure that everyone can enjoy perfect
cakes, melt-in-the-mouth biscuits and gorgeous, crusty breads. His
book includes practical tips on different flours and clever ideas
for presentation, and is the book for anyone who wants to make
gluten-free absolutely delicious!
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Muffins
(Paperback)
Carol Pastor
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R271
R211
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First published in 2005. Routledge is an imprint of Taylor &
Francis, an informa company.
Invest in the future with this resource which covers all the
knowledge needed to master the specific skills required to excel at
Levels 2 and 3 and beyond into a career as a pastry chef.
Professional Patisserie, written by leading chef lecturers who have
been pastry chefs at the Ritz and Claridge's, includes everything
needed to help develop industry-standard skills and knowledge,
whether you are starting at Level 2, working towards Level 3, or
looking to advance existing skills further. - Master essential
skills with step-by-step photo sequences and 400 colour photographs
that illustrate hundreds of different skills, products and
processes, from petit fours to chocolate and decorative pieces -
Navigate your way through each chapter easily with helpful grids
identifying the recipes suitable for Level 2, Level 3 or the more
advanced practitioner - Learn from past mistakes with 'What went
wrong?' sections that give clear analysis supported by photographs
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Cake Pops!
(Hardcover)
Hannah Miles
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R164
R126
Discovery Miles 1 260
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This title features 25 bite-sized sweet treats. You can celebrate
the irresistible world of cake pops with this delightful collection
of little sweet creations on sticks - from cakes and cookies to
tarts and pies. Recipes range from fun and frivolous, such as Frog
Pops and Fairy Wand Pops, to exquisite adult indulgences, such as
Tiramisu Pops and Amaretto Pops. There are some wonderfully
seasonal pops, including Easter Cookie Pops, 4th July Pops and
Christmas Tree Pops. A concise introduction covers key techniques
and ingredients and the book is illustrated with fabulous
photographs by Nicki Dowey. The latest sensation taking the baking
world by storm, cake pops are the ultimate in cakey cuteness. A
cross between a cake and a lollipop, these bite-sized morsels look
almost too good to eat. The classic cake pop is a dense round ball
made from a mixture of crumbled cake and rich frosting, dipped in a
candy coating. In this little gift book, we take the concept even
further with 25 winning recipes of miniature cakes, cookies, tarts,
pies and many more sweet treats.Try handing them out at the end of
a child's birthday party instead of party bags, or use Alphabet
Pops as fun place settings at a dinner party - and Halloween Ghost
Pops will be popular with trick-or-treaters of all ages. All the
recipes are written in clear step-by-step format and are
illustrated throughout. Whatever the occasion, with this selection
of recipes you are sure to impress friends and family.
Libbie Summers is not your run-of-the-mill cook. Growing up, she
was the kind of child who dunked her potato chips into chocolate
syrup to see if it might taste good (it does). That insatiable
curiosity - and sweet tooth - stuck with her throughout her career
as a chef and food stylist, and that is what fueled this book.
Sweet and Vicious is all about exploring new taste sensations in
the realm of baking. It is a no-holds-barred approach to baking
outside the box, crazy, brilliant combinations. Savoury and spicy
flavours come into play often, such as in Habanero Carrot Cake, Fig
and Pig Pie, and Mojito Cookies. Other times, the innovation comes
in the form of a cooking method or serving presentation borrowed
from another side of the kitchen. In this category are Mexican
Chocolate Cugs (cake baked in mugs), Dutch Oven Muffins, and
Grilled Lemon Cake. There's also a healthy dose of humour sprinkled
around - with recipes like Gingerbread Working Girls, Bad-Ass Pie
Dough, and Bucket Cake. Essential to the philosophy is that sweets
are supposed to be over the top, that there is no point in firing
up the oven if you are not making something so good it hurts. So
butter and sugar are dispensed with abandon, portions are ample,
and serving style is always easygoing. No calorie counters, vegans,
picky eaters, just-one-bite-for-me, hold-the-sauce readers allowed.
This is an irresistible collection of cake recipes that are perfect
for ending any meal. It includes creamy gateaux, rich and luxurious
chocolate creations, sweet and fruity bakes, and a selection of
dinner-party showstoppers. The recipes include Pineapple and Ginger
Upside-Down Cake, Lemon Roulade with Lemon-Curd Cream, Raspberry
and Hazelnut Meringue Cake, White Chocolate Cappuccino Gateau,
Chocolate Gooey Cake, Rum and Raisin Cheesecake, and Croquembouche.
It contains all kinds of ideas for fillings, toppings and sauces,
so that you can create a complete dessert. It features more than
250 photographs include step-by-step shots and a picture of every
finished dish, making it simple to achieve successful results.
Cakes are not just for afternoon tea. With an endless choice of
sticky, fruity, frosted, creamy or chocolatey delights on offer,
this book presents 50 recipes that are ideal for dessert. From the
simple and fruity, served with a dollop of cream, to the
shamelessly indulgent chocolate-coated creations, there is a cake
for every occasion here. Most cakes can be made ahead of time,
making them an excellent choice with which to finish a special
meal. Stage-by-stage instructions and inspirational photographs
make is easy to achieve impressive results, and a handy section on
fillings, toppings and sauces provides all the additional tips any
dessert-maker needs.
Sweet Vegan serves up recipes sure to hit your sweet spot, whether you're vegan, struggling with a food allergy or intolerance, catering for friends, or simply looking for a creative way to indulge.
It will transform your kitchen from the inside out, showcasing recipes that ooze, crunch, crumble and melt just like their originals.
As well as adding more than fifty recipes to your repertoire, Sweet Vegan gives you a simple guide to replacing dairy, gluten, refined sugar and nuts. Encouraging you to become an inventive, versatile cook, this book is all you need for easy, guilt-free indulgence.
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