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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
This book contains 100 gorgeous decorations to make using
sugarpaste, all carefully chosen from Search Press's best-selling
20 to Make series. There's a handy tools and techniques section at
the start of the book, followed by 100 fabulous projects covering a
wide variety of themes - from Christmas decorations, dogs, brides
and grooms, to flowers, shoes, bags and animals. Why not make a
mini version of someone's favourite dog to decorate their birthday
cake, or a cute dinosaur to take pride of place on a toddler's
birthday cake? There's plenty in this book to inspire you to create
stunning, personalized celebration cakes for your family and
friends.
The newest darling in the world of baking - the classic French
pastry has been embraced by a whole new generation of bakers.
Making this classic at home is much easier than you think. And it
is made easy by the fact that this book is written by one of
Europe's top pastry chefs, Christophe Adam. With its
straightforward approach, full colour pages and hundreds of
step-by-step photographs, it is as though Christophe were by your
side giving you a lesson in your home kitchen. Over the last dozen
years, Christophe has perfected the eclair and has turned it into a
gourmet delight which marries unconventional and imaginative
fruits, flavours, colours and textures, resulting in deluxe eclairs
that will have you reaching for seconds and thirds. Christophe has
created 35 recipes (15 introductory level and 20
intermediate/advanced) that will be perfect for everything from
casual gatherings with family and friends, to formal celebrations.
With these easy-to-follow instructions and some practice with the
basic techniques you will soon be mastering these recipes as well
as inventing new ones of your own. Some of Christophe's creations
include Chocolate Popping Sugar Eclairs, Hazelnut Praline,
Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig
Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs,
Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A
complete list of utensils, a few simple rules and invaluable tips
and techniques are sprinkled throughout and will be hugely
appealing to novice and experienced bakers.
Deco chiffon cakes, created and popularised by bestselling author
and creative baker, Susanne Ng, in 2013, started a buzz among
baking communities that continues to enchant and excite home bakers
the world over today. Made using Susanne's recipe that produces
light, fluffy, moist and yummy chiffon cakes, deco chiffon cakes
are baked into different fun and exciting shapes, with patterns and
decorations created using cake as well. Creative Baking: Deco
Chiffon Cake Basics, a companion title to Susanne's first two
titles, Creative Baking: Chiffon Cakes and Creative Baking: Deco
Chiffon Cakes, is a guide to mastering the basic techniques of
making deco chiffon cakes. With clearly illustrated step-by-step
instructions on how to create perfect layers, mounds, spots and
sectors, pipe batter and make multicoloured sheet cakes among other
techniques, this book will enable bakers of any skill level to
create their very own chiffon cake designs!
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.
Jerrelle's Honey Wheat Cinnamon Raisin Bread smells of the
sweetbread her father would use to pack his lunch every morning.
Her Bruleed Buttermilk Pie mimics the cracking surface of the creme
brulee her great aunt used to make for her on special occasion.
Drenched in imagery, these healthy recipes are like therapy,
bringing the reader back in time to appreciate the simple pleasures
of childhood using the five senses. Jerrelle Guy is the creator of
Chocolate For Basil, a vegetarian blog that has been featured on
Vogue.com, Food52 and in the Boston Globe, to name a few. Her
Instagram is full of stunning photography and has over 41,000
followers. These recipes tell Jerrelle's story while urging the
reader to step away from the book and submerge themselves in the
senses of baking - feel for clumps in the dough, smell when the
nuts are toasted, hear the hollow knock of a perfectly cooked loaf
of bread. With incredible baked goods with a soul food twist like
Five Spice Baked Rice Pudding, Brown Sugar Plantain Galette, Corn
and Serrano Souffle and Sticky Date Sheet Cake, Black Girl Baking
is a book to be remembered. This book will contain 75 recipes and
75 photographs, each with vegan alternatives.
Who can resist bruschetta rubbed with garlic and drizzled with
olive oil, almond-studded biscotti dipped in coffee or wine, and,
of course, a thin-crusted pizza with fresh, sweet tomatoes and
tangy mozzarella? These Italian classics that Americans know and
love are just the beginning; there are a wealth of other equally
delicious breads and sweets waiting to be discovered.
In this groundbreaking classic--now thoroughly updated for today's
modern kitchen--Carol Field introduces artisanal doughs and
techniques used by generations of Italian bakers. Every city and
hill town has its own unique baking traditions, and Field spent
more than two years traversing Italy to capture the regional and
local specialties, adapting them through rigorous testing in her
own kitchen.
Field's authentic recipes are a revelation for anyone seeking the
true Italian experience. Here's a chance to make golden "Altamura"
bread from Puglia, chewy porous loaves from Como, rosemary bread
sprinkled with coarse sea salt, dark ryes from the north, simple
breads studded with toasted walnuts, succulent fig bread, and
Sicilian loaves topped with sesame seeds.
" "
"The Italian Baker" is the only comprehensive book, in English or
Italian, to cover the entire range of Italian baking, from
breadsticks and "cornetti" to focaccia, tarts, cakes, and pastries.
There is even a chapter on using leftover bread--with recipes
ranging from hearty Tuscan bread soup to a cinnamon and
lemon-scented bread pudding.
Winner of the International Association of Culinary Professionals
Award for best baking book, "The Italian Baker" was also named to
the James Beard Baker's Dozen list of thirteen indispensable baking
books of all time. It has inspired countless professionals and home
cooks alike. This latest edition, updated for a new generation of
home bakers, has added four-color photography throughout, plus new
recipes, ingredients and equipment sections, source guides, and
weights. One of the most revered baking books of all time, "The
Italian Baker" is a landmark work that continues to be a must for
every serious baker.
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.
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.
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