This is a card deck of delicious step-by-step recipes. Baking made simple: 101 classic, tried and trusted cake recipes on 52 sturdy, wipe-free laminated cards in an attractive presentation tin box. It contains cake recipes to suit every kind of occasion, from teatimes and dessert cakes to birthday parties and special celebrations such as christenings and weddings. It features a wide range of cakes, from the classic Victoria Sponge, Chocolate Roll and Spiced Apple cake to the more exotic Thai Rice Cake and Chocolate Amaretto Marquise. Each recipe is clearly described step-by-step with a stunning photograph of every cake to ensure perfect results every time. It includes a nutritional analysis of every recipe, and a special section on low-fat baking presents delicious healthy alternatives. Here is a highly practical solution to unwieldy recipe books cluttering up the kitchen countertop while you are trying to prepare your food. This beautifully presented deck of recipe cards allows the cook to follow the recipe instructions without having to turn paper pages with greasy fingers. Contained within the pack are 101 mouthwatering recipes suitable for all occasions and every taste. From Classic Cheesecake and Raspberry Meringue Gateau to Banana Bread and Irish Whiskey Cake, this stunning and comprehensive collection is guaranteed to inspire every cook. Each of the recipes is illustrated with a beautiful photograph showing the finished cake, and has clear step-by-step recipe instructions and a complete nutritional breakdown.

For 25 years, the Burdon family have managed Jervaulx Abbey, one of the largest privately owned Cistercian abbeys in the UK. This book celebrates the wonderful cakes, bakes and chutneys they have become famous for in that time, all sold from the neighbouring Jervaulx Abbey Tearoom. From classic bakes such as their fruity tea bread to cakes with a modern twist such as their legendary red velvet cake, the loaves, tarts and tray bakes to emerge from the oven at Jervaulx have kept guests heartily fed for 25 years. Alongside these, they have also become famous for their range of relishes, jams and chutneys, which include a sumptuous Wensleydale beer and apple chutney, while their raspberry and almond cake was named Best Free-From Product at the Deliciously Yorkshire Awards in 2017. The tearoom is run by Ian Burdon and his wife Carol, and their two daughters Gayle and Anna, but it was Ian's father, Major Burdon, who bought the land and what remained of the twelfth century abbey as a place to return to his Yorkshire roots in 1971. The abbey's significant restoration project was managed by his sons, Rae and Ian, before in 1993, Ian and Carol repurchased part of the estate and converted a couple of greenhouses into the Jervaulx Abbey Tearoom, with daughters Gayle and Anna joining the business 15 years later. By making and selling a range of freshly made food since then, using ingredients sourced locally from producers around Yorkshire, the Burdons have not only bought a great deal of joy to their customers over the years but they have also followed in the footsteps of the monks who originally lived and worked within the abbey's walls. This book is a must-have not only for fans of the abbey and its tearoom, but for cake aficionados everywhere.

Infuse your baking with a sprinkle of glitter, a rainbow of colours and a menagerie of woodland creatures with the help of this unique baking book from everyone's favourite Great British Bake Off finalist, Kim-Joy!

If you've ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, biscuit doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced biscuit creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.

Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!

This book features delectable mousses, ice creams, terrines, puddings, pies, pastries and cookies, shown step by step in more than 270 gorgeous photographs. It is an irresistible collection of recipes, which demonstrate the wonderful versatility of coffee in the kitchen. It features all the classic coffee desserts and cakes, such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and Cappuccino Torte. It also includes coffee-infused variations of recipes, such as Coffee Custard Tart, Sticky Pear Pudding, Danish Coffee Pastries and Coffee Cream Profiteroles. You can choose from delicious souffles and meringues, puddings, fruit and iced desserts, melt-in-the-mouth cakes, pastries, breads and biscuits. It contains over 270 photographs, which include step-by-step instructions and a glorious picture of every finished dish. This sumptuous cookbook is dedicated to exploring coffee with new and exciting recipes for all occasions, from iced delights, luxurious tortes and melt-in-the-mouth pies and pastries, to satisfying and more-ish biscuits and breads. The recipes give full scope to the imagination, showing how the rich taste of coffee can transform classic dishes into something really special. From simple sponges to tempting tarts and velvety cheesecakes, there are desserts to rival any professional confection. Some, such as Coffee Almond Marsala Slice, are perfect with mid-morning coffee. Others, like Coffee Chocolate Mousse Cake and Cappuccino Torte, make unforgettable dinner party finales. With updated recipes and classic pastries and cookies from all around the world, this is a beautifully presented book with clearly explained instructions and photographs.

Carrie Morey started her company, Callie's Charleston Biscuits, with a simple goal: She wanted to make her mother Callie's delicious biscuits--unbelievably tender, buttery creations--accessible across the country. Carrie's handmade biscuits combine unique, brilliant flavors--sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. The biscuits are an iconic Southern staple, but they are just the beginning.
Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama's Sour Cream Banana Pudding, Alex's Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband's whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note.
Carrie also shares her family stories behind each recipe--growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business. Fill your kitchen with the comforting aroma of home-cooked goodness with "Callie's Biscuits and Southern Traditions."

The comprehensive guide to amazing cake decoration--now fully updated

"Professional Cake Decorating" is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This "Second Edition" has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

This is the complete practical guide to using your bread machine, fully revised and updated, with a collection of step-by-step recipes, shown in over 600 photographs. It includes over 150 recipes from simple basic breads to more skillful loaves and cakes, all specifically created to use in your bread machine. A detailed reference section examines all aspects of the bread machine, including different settings and programs, techniques and troubleshooting, as well as part-making handmade breads. It includes topics ranging from traditional breads and cakes, such as Farmhouse Loaf and Danish Pastries, to recipes adapted for modern bread machines such as Bread Machine Sourdough Bread and Goji Berry and Yogurt Teabread. This comprehensive guide to baking bread using a bread machine will show you how to make more types of loaf, roll and flatbread than you could ever imagine. The recipes are organized by styles of bread and include examples from many countries. Each has been specially tested on and adapted for a large range of bread machine models. The recipes cover world-famous classics such as Ciabatta and Soda Bread to fresh, modern creations such as Wholemeal Apple and Cider Bread, and Gluten- and Wheat-free Bread. Stunning photography, step-by-step techniques and a multitude of helpful cooks tips make this the ultimate book on bread machine baking.

"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 perfect treat for the warmer months fridge cakes are simple to make, adaptable to whatever is in the cupboard, and no oven (thus cooking skill) is required. Just mix up your favourite ingredients and place in the fridge to chill.Fridge Cakes shares over 30 ingenious recipes that are simple to make but taste amazing. There's a zesty chocolate orange, a decadent choco-fudge, and a summery mango and passionfruit. For a boozy dinner party, you can't look past the Limoncello and nougat: the perfect happy ending. And what about a little festive number, Christmas gingerbread with citrus and spices, for when you're all-cooked-out over the festive period?

The New York Times "Best Cookbooks of Fall 2019"

House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers―from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for―including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.

This title lets you explore the delicious versatility of gingerbread in 24 delightful projects. It features 24 beautiful, traditional and innovative gingerbread projects which are easy to make and fun to decorate for both adults and children. A glossary of techniques, simple recipes and step-by-step instructions make constructing gingerbread cottages and castles easy and fun. It includes ideas such as Christmas tree cookies, a gingerbread Noah's Ark complete with animals, a Hansel and Gretel cottage, steam train, fairy-tale castle, rocking horses and much much more. It features over 150 pictures, including photographs of every finished project and how-to images of the design stages. This charming book is a must for cake decorators, craftspeople and children of all ages. Gingerbread is deliciously tasty, fun and very versatile; there are light and dark gingerbreads, chocolate varieties and even gingerbread laden with fruits, nuts and candies. All are employed in this wonderful book, which is bursting with design and decorating ideas for Christmas and all-year celebrations. This creative collection of gingerbread castles, animals, cottages and cakes can be adapted for Christmas, birthday parties and as gifts for children and adults. As well as basic, traditional gingerbread recipes there are 24 wonderful projects to make, including Christmas tree cookies, a steam train, a rocking horse, an embellished elephant and much more. Whether decorated with piped icing, gold leaf paint or festooned with tiny candies, the projects taste as delicious as they look.

THE INSTANT NUMBER ONE BESTSELLER from baking sensation Jane Dunn Good things come to those who bake! From bestselling author Jane Dunn, the blogger and baker behind Jane's Patisserie, Celebrate! is packed with simple bakes, mouth-watering flavours and iconic treats that will make every day special. Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Includes 70 new and exclusive recipes requested by her followers, a photograph for every recipe, popular classics from her blog - Mini Egg NYC Cookies, Chocolate Orange Cupcakes, Kinder Bueno Cheesecake and more!

In a change from the ubiquitous cup cakes and traditional cake books, The Global Bakery has gathered together over 60 recipes of cakes from all around the world in one volume. The amateur baker is taken on a journey across continents to Cote d'Ivoire (Soft Cake with Pineapple and Coconut), Libya (Semolina and Date Cake), Finland (Sour Cream Cake), Hungary (Chocolate Mousse Cake), Cambodia (Persimmon Cake), USA (Red Velvet Cake) and Hawaii (Guava Chiffon Cake) to name just a few. The recipes have been tested in a domestic kitchen by a highly enthusiastic cake baker and are presented in one beautifully photographed book. Accessible by even the most inexperienced cooks, this book also gives the opportunity for experienced cake bakers to learn new techniques while adding to their repertoire. The emphasis is on creating delicious cakes that are prepared using different combinations of flavours and ingredients. It includes recipes that are gluten free, as well as recipes for vegan and dairy-free cakes. All tastes are catered for - from quick and easy cakes that children will have fun creating and eating, to the more challenging but ultimately impressive cakes for a centrepiece or special occasion.

From simple glazed rings to decadent filled treats, there is a recipe to suit everyone in this gorgeous book. You can try classics such as Jam, Custard, Toffee, Chocolate and Salted Caramel, as well as modern twists like Red Velvet, Peanut Butter and Jelly, and Orange Ricotta. It includes a chapter that covers traditional tastes from around the world, such as Apple Fritters, Yum Yums and Churros. There are recipes for both baked and fried doughnuts, so you can choose a healthier choice, if you like. Every recipe is written and photographed by Mowie Kay, who provides clear instructions and inspiring stage-by-stage pictures to make it easy to achieve success. A concise introduction covers all the techniques you will need to get going, as well as any special equipment. Whether oozing with jam, coated in chocolate or simply dusted in sugar, there is nothing more satisfying than a fresh doughnut, eaten warm from the fryer. This collection of 50 recipes celebrates tastes from all around the world. Options include Chocolate Fudge Doughnuts, Baked Coffee Doughnuts, Lemon Doughnuts, Crullers, Oliebollen, Marbled Doughnuts and Pistachio Pockets. There are recipes for gluten-free, egg-free, and whole-wheat doughnuts, as well as ideas for doughnut hole pops, doughnut croquembouche, and a doughnut and butter pudding. With such a diverse range of ideas, there is something for everyone in this charming cookbook.

You shouldn't have to compromise on flavour, texture and the look of your cake just because it's vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker. Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book - a must-have for every baking-enthusiast's kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you'll never again have to make compromises on flavour, texture and design when baking vegan. Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too. With The Vegan Baking Bible by your side, you'll never stop saying, 'I can't believe it's vegan!'. Contents Introduction: including tips and techniques Cupcakes and muffins: including carrot, banana, pumpkin, chocolate, corn, vanilla Basic Cakes: including lemon & yoghurt, poppyseed, genoise, tiger, almond, clementine, strawberry, caramel, apple, carrot, saffron Traybakes: coffee, berry, cinnamon, chocolate, courgette Layer cakes: princess, dark chocolate, chocolate fudge, carrot Icings/Frostings: vanilla, chocolate, buttercream, mousse, caramel, ganache Classics: Brownies, chocolate souffle, cheesecake, fruit cake Cookies/Biscuits: chocolate chip, amaretti, biscotti, snickerdoodles, macaroons, meringues, gingerbread Yeasted dough: cinnamon buns, brioche, bagels, chocolate bread, semlor

This title features 50 exquisite recipes, that are shown in 200 beautiful photographs. You can create professional-looking macarons in your own kitchen with this sensational new book. It offers a comprehensive introduction that covers all the basics to get you started, including an overview of ingredients, equipment and techniques. 50 recipes cover all the classics, such as pistachio, lemon, rose and chocolate, as well as plenty of innovative recipes, such as salted caramel, raspberry and white chocolate, macadamia and champagne, and peanut butter and jelly. Clear step-by-step instructions and inspiring photography make it easy to achieve success. It is packed with tips and variations to help you make the most out of every recipe. Nutritional notes are included throughout. Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. They usually adorn the window displays of French bakeries, but with this book you can create these stunning morsels at home. Mowie Kay has developed 50 recipes that are suitable for every occasion. They come in a delightful array of vibrant and pastel shades, and make use of a wide range of ingredients. You can try classic recipes, such as vanilla or espresso macarons, or opt for something new, such as strawberry and balsamic vinegar macarons. With over 200 glorious photographs, including a picture of every finished dish, this is the perfect addition to every baker's bookshelf.

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student's confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

This is a mouthwatering collection of recipes ranging from traditional teatime treats and fun party and celebration cakes, to luxurious gateaux and tarts, shown in 500 clear photographs. It features 500 delicious, easy-to-follow step-by-step recipes for cakes, cookies, pastries, bakes, teabreads, tarts and pies. It includes everyday classics such as Banana Bread and Flapjacks to more unusual ideas such as Kiwi Ricotta Cheese Tart, Sweetcorn Bread, and Thai Rice Cake. There are cake recipes to suit every occasion, from teatimes and dessert cakes to coffee mornings, birthday parties and special celebrations such as weddings. It also includes a chapter on low-fat baking. From Marbled Brownies and Chocolate Drops to Warm Lemon Syrup Cake, this comprehensive collection of mouthwatering recipes is guaranteed to inspire every cook. A clear and concise introduction outlines the principles behind successful baking including useful equipment, advance preparation, and oven timings. The recipes are then grouped into chapters by type or occasion, from lunchbox snacks such as Oaty Coconut Cookies to weekend treats like Caramel Meringues, and everything inbetween. With stunning photographs and simple step instructions this fabulous book will ensure perfect baked treats every time.