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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
'If you think that Julie Jones's beautiful creations are beyond
you, think again. This is as clear and approachable a cookbook as
you could wish for. Jones shares all her tips and tricks as she
gently walks you through ten different pastries and gorgeous
recipes for sweet and savoury pies and tarts. It's worth buying the
book for the chicken and chorizo pie recipe alone. Absolutely
inspiring.' Diana Henry 'Julie Jones has a way with dough' Martha
Stewart Magazine 'This really is a bible for baking' BBC Good Food
Magazine A masterclass in preparing, baking and decorating pastry,
from delicate tarts to comforting pies. Julie Jones is renowned for
her highly decorative bakes packed with bold layers of flavour and
texture. She is leading the pastry revival, believing that with a
bit of patience and a love for food, anyone can create delicious,
beautiful bakes. A comprehensive Pastry Recipes & Methods
section guides you through 10 different types of pastry with
step-by-step instructions. These include loved classics such as
Shortcrust and Hot Water, as well as a versatile Vegan and
Gluten-free, that can be swapped in or out of recipes with a
helpful Alternative Pastry Key. Chapters include Fruit, Cream &
Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb,
featuring more than 50 sweet and savoury recipes ranging from a
crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla
Slices. Dive in and be inspired by Julie's delicate decorations and
full-on flavours - these bakes are fun and achievable, with swaps
and creativity encouraged.
Now a worldwide symbol of sweet indulgence, macarons seduce the
senses with their delicate crunch and velvet filling. In this book
French chef Jos Mar chal discloses the secrets of macarons,
including the tips and techniques required to make these little
treats. This book equips the reader with the skills to master nine
classic flavours, and create their own signature macarons.
This is the definitive guide to the fruits of the world, featuring
a comprehensive photographic identification guide to fruits, with
information about the history, varieties and nutritional value. It
includes all the well-known citrus fruits, berries and other
fruits, such as apples, bananas, melons, peaches, figs and grapes,
as well as exotic varieties such as babacoa, custard apples, sharon
fruit and prickly pears, rambutans and snake fruit. With 500
photographs, this is the ideal reference book on identifying,
preparing, preserving and cooking fruit. Tempting recipes include
Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date
and Walnut Brownies. Nothing can beat a simple dessert of perfectly
ripe juicy fruit, perhaps served with a dollop of cream, or with
some good cheese. All fruits can be cooked and served on their own,
or used to create a huge range of dishes, from pies and puddings to
cakes, ice creams, mousses and featherlight souffles. In the first
section of this book, there is an illustrated step-by-step guide to
preparing, juicing, preserving and cooking fruit, and a guide to
useful equipment. There is essential information about all the
common, less well-known and exotic fruits and how and where the
fruit is grown, where to buy and how to store and cook. With over
100 enticing recipes, this lovely book will provide a wealth of
inspiration.
Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers: Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand. From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking.
This is a comprehensive cookie collection with hundreds of recipes
ranging from well-known classics to excitingly different ideas to
tempt your taste buds. It features treats for every occasion, from
afternoon tea to kids' parties, as well as chocolate indulgences,
healthy options, cookies for special dietary requirements and
delicious no-bake variations. It offers recipes that include
Creamed Coconut Macaroons, Lemon Drizzle Bars, Apple and Cinnamon
Muffins, Baklava and Gingerbread House Cookies, Very Low-fat
Brownies, Marshmallow Toasties and Ice Cream Sandwiches. It
includes a guide to essential techniques such as preparation,
baking and decorating, along with useful information on
ingredients, equipment and storage. Everyone loves the smell of
freshly baked cookies, conjuring up images of home, comfort and
childhood days. This book contains recipes for over 290 classic
cookies, muffins, bars and brownies from all over the world that
will delight and inspire. There are traditional tea-time treats and
breakfast bakes, extravagant celebration cookies, a selection of
cookies suitable for people with special dietary requirements, and
a fun chapter of cookies for kids. From brandy snaps to gingerbread
teddy bears, this wonderful book provides a complete guide to
making and decorating cookies. With over 1000 photographs, plenty
of tips and step-by-step techniques, it will ensure perfect results
every time.
Finalist for the Guild of Food Writers Specialist or Single Subject
Cookbook Award 2020 'If you only have one book about how to make
bread, this should really be it.' Nathan Outlaw 'All it takes to
make bread is flour, water and salt. To make great bread, add a
little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me
with his writing and effortless skills as a baker... whenever I am
with him for a coffee, a bite to eat or teaching with him, I always
come away with new knowledge... a bread genius.' Angela Hartnett
'The subtitle of this book is "show the dough who's boss" and,
frankly, that puts it above most other baking titles straight away.
Bertinet is a bread guru (this is his sixth book) and this is so
calm and instructive, you'll be knocking out brilliant baguettes in
no time.' Waitrose Renowned baker Richard Bertinet brings bread
right up to date with his hallmark straightforward approach to
achieving the perfect crumb. Richard shares his expertise through
every step of the baking process, including the different
techniques of fermenting, mixing and working - never 'kneading' -
the dough. Richard shows you how to make everything from classic
and rustic breads to sourdough using different flours and ferments.
Learn how to bake a range of delicious sweet and savoury recipes
from Cornbread with Manchego Cheese & Chorizo, Saffron &
Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio &
Orange Loaf and Cinnamon Knots. There are also options for
gluten-free breads and the best bakes to improve your gut-health by
experimenting with different types of flour. Finally, Richard
shares ideas for cooking with bread for delicious tartines or
mouthwatering Brioche Ice Cream. With stunning step-by-step
photography, simple advice and helpful techniques throughout, Crumb
will inspire and fill you, whatever your experience, with the
confidence to 'show the dough who's boss'. * Online demos available
at thebertinetkitchen.com *
Everything you need to know about making delicious cookies and
biscuits is given in this practical cookbook. The in-depth
introduction covers the basic techniques, from making different
dough to decorating and icing ideas.
Nothing equals the satisfaction of home baking. No commercial cake
mix or shop-bought biscuit can match one that is made from the best
fresh ingredients with all the added enjoyment that baking at home
provides. This beautiful book is filled with familiar favourites as
well as many other less known, but equally tasty recipes. Explore a
wealth of biscuits, muffins, tea breads, yeast breads, pies, tarts
and cakes in an enticing collection of baked treats. Even if you
are a novice baker, the easy-to-follow and clear step-by-step
photographs will help you achieve good results. For the more
experienced baker, there are new recipes to add to your repertoire.
This book is sure to inspire you to start sifting flour, breaking
eggs and stirring up all sorts of delectable homemade goodies.
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