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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
Twelve bread 'lessons' from the classic country loaf, to the
fundamentals of bread baking: sourdough, slashing, rising, freeform
loaves. Forty additional recipes explore other varieties of bread
(seeded, whole grain, pizzas, pocketbreads) and baking projects
(coffee cake, cookies).
An instant classic containing Emily Hutchinson's never before
shared cookie recipe! Emily Hutchinson, of The Hutch Oven, has
spent years mastering the art of buttercream-frosted sugar
cookies-and now she's ready to share her secrets for creating her
picture-perfect (and delicious) sweets. In Creative Cookie
Decorating, Emily will take you through the four seasons with a
series of cookies for each, all while sharing her story-how she
struggled after her young daughter's death and later triumphed in
the kitchen, turning pain into purpose. Relatable, passionate, and
honest, Emily presents a collection of recipes and tips that will
make you fall in love with her style and technique as well as the
process of frosting traditional cut-out cookies that people will
rave about for years to come. Creative Cookie Decorating is unlike
other cookie cookbooks because of Emily's ability to elevate the
typical cookie into a masterpiece that looks "too good to eat" but
is too delicious not to. Through hundreds of detailed, step-by-step
photographs, you'll learn how to roll, cut out, and bake 85
different cookie designs as well as become familiar with the
necessary steps to make perfect, smooth-crusting buttercream. In
addition to basic, dairy-free, and gluten-free cookie recipes,
you'll get easy ideas for transforming your buttercream in flavor
and design. With Emily's help, you will be encouraged and inspired
to make perfect and beautiful cookies for any event, party, or
celebration. Recipes include: Classic sugar cookie Gluten-free
sugar cookie Dairy-free sugar cookie Chocolate sugar cookie Red
velvet cookie Crusting buttercream Dairy-free buttercream Honey
glaze Berry buttercream And more!
This comprehensive guide to beautiful baked goods features more than 125 recipes from Anna Olsen's popular TV baking show. From chocolate chip cookies to croquembouche, pumpkin pie to petits fours, Anna Olson's newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic like New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon.
'This book is a much-needed, unique and very practical guide to how
you can use the new knowledge of the gut microbes to improve your
health as well as developing and expanding your skills in the
kitchen.' Tim Spector 'It is impossible to read this book without
wanting to scuttle off into the kitchen.' Nigella Lawson Foreword
by Tim Spector The benefits of sourdough are well known - the slow
fermentation process creates a healthier and lighter dough that is
easier to digest - but until now they have been mainly linked to
bread. If it rises, however, it can be made with sourdough, and in
this ground-breaking new book, Vanessa Kimbell focuses on sweet
sourdough bakes that not only nourish the gut but also improve your
mood. Using a variety of flours, including chestnut, spelt and
einkorn, as well as blends you can make up yourself, the classic
recipes and new ideas for flavour combinations cover everything
from cakes, tarts and biscuits, to doughnuts, brioche and pretzels,
and rely on natural sweetness wherever possible. Recipes include
Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio
Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as
well as vinegars, compotes, cultured creams, butters and ghee.
There is even Chocolate, Almond & Hazelnut Spread and Sourdough
Vanilla Ice Cream. Vanessa also explains how sourdough helps to
maintain the health and diversity of your gut microbiome. From
understanding the benefits of having diversity in your diet to the
amazing work of enzymes, this book is about understanding the
connection between our food, gut microbiome and the potential
impact on our mental health. New studies are unveiling links
between the microorganisms in our gut and our mood and behaviour,
and Vanessa is at the forefront of this research. 'Britain's queen
of sourdough.' - Telegraph 'Vanessa Kimbell wants to change the
bread we eat, one loaf at a time. She's the real deal: a total
inspiration.' - Diana Henry 'Just five years ago if someone said to
you that they were writing a book about sourdough bread and mental
health you would have thought they needed psychiatric help. Today
nobody is laughing as the latest science tells us that microbes are
the key link between food and the health of our mind and bodies.' -
Tim Spector, author of The Diet Myth
Don't run. Don't hide. Vegan cookies are going to invade your
cookie jar, one delicious bite at a time. Join award-winning bakers
Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit
cookbook V"egan Cupcakes Take Over the World") as they continue
their world-domination mission--with dairy- and egg-free batches of
everyone's favorite treats.
"Vegan Cookies Invade Your Cookie Jar" includes more than 100
irresistible recipes for cookies, bars, biscotti, brownies, and
more. Discover festive desserts that are sure to impress family and
friends at any occasion, from birthdays to bake sales. Or simply
tempt yourself with:
- Magical Coconut Cookie Bars
- Chocolate Chip Cream Cheese Brownies
- Peanut Butter Crisscrosses
- NYC Black & Whites
- Key Lime Shortbread Rounds
- Call Me Blondies
- Macadamia Lace Cookies
Throughout the book, Isa and Terry share their best mixing,
baking, and decorating techniques and tackle age-old cookie
conundrums. Learn the secrets of vegan-izing name-brand favorites
(Nutter Betters, anyone?), whipping up gluten-free batches, and
even making cookies you can eat for breakfast. When vegan cookies
invade your cookie jar, it's yummy to give in
Learning to bake can be exciting and fun! Featuring step-by-step
instructions and full-color photos for over 30 sweet and savory
recipes, this easy-to-follow book will help teach your child the
baking basics along with finger-licking treats. Beginning with a
quick primer on pan prep and necessary ingredients, Junior Baker
offers easy recipes that make baking a cinch. Junior Baker will
inspire kids to have fun in the kitchen while providing simple
instructions on how to bake up a scrumptious collection of sweet
and savory favorites. Recipe highlights include: Lemon Poppy Seed
Loaf Bread, Cinnamon Monkey Bread, Chocolate Tart, Lemon and
Vanilla Cheesecake, Confetti Birthday Cake, Raspberry-Swirled
Meringues, Cookies and Cream Cupcakes, Pumpkin Whoopie Pies, Brown
Butter Rice Krispy Treats, Garlic and Herb Focaccia, Soft Pretzels
and much more! This companion title to Junior Chef, this series
will be a staple for your little kitchen connoisseur!
"Peter Reinhart's Artisan Breads Every Day" distills the renowned
baking instructor' s professional techniques down to the basics,
delivering artisan bread recipes that anyone with flour and a
fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves on to
familiar classics such as ciabatta, pizza dough, and soft sandwich
loaves, and concludes with fresh specialty items like pretzels,
crackers, croissants, and bagels. Each recipe is broken into "Do
Ahead" and "On Baking Day" sections, making every step--from
preparation through pulling pans from the oven-a breeze, whether
you bought your loaf pan yesterday or decades ago. These doughs are
engineered to work flawlessly for busy home bakers: most require
only a straightforward mixing and overnight fermentation. The
result is reliably superior flavor and texture on par with loaves
from world-class artisan bakeries-and all with little hands-on
time.
America's favorite baking instructor and innovator Peter Reinhart
offers new time-saving techniques accompanied by full-color,
step-by-step photos throughout so that in no time you'll be
producing fresh batches of: Sourdough Baguettes - 50% and 100%
Whole Wheat Sandwich Loaves - Soft and Crusty Cheese Bread -
English Muffins - Cinnamon Buns - Panettone - Hoagie Rolls -
Chocolate Cinnamon Babka - Fruit-Filled Thumbprint Rolls - Danish -
Best-Ever Biscuits
Best of all, these high-caliber doughs improve with a longer stay
in the fridge, so you can mix once, then portion, proof, and bake
whenever you feel like enjoying a piping hot treat.
Dessert recipes typically serve eight to ten people. Finding the
willpower to resist leftovers is hard. In Dessert for Two cakes and
pies are baked in small pans, ramekins or muffin cups, and biscuit
recipes are scaled down to make one dozen or fewer. Favourite bars
are baked in a bread loaf pan which happily serves two when cut
down the middle.
When Allan first set up his cafe a decade ago, little did he know
how fast the accolades would come. His strawberry cheesecake was
featured as one of the 50 Yummiest Cakes in Singapore and he was
crowned one of four Cheesecake Heavenly Kings. This cookbook
features Allan s winning recipes for his amazing melt-in-your-mouth
cheesecakes in addition to his latest creations, such as the
luscious avocado ricotta cheesecake with coconut sponge cake base,
the indulgent carrot cake cheesecake with walnut cream cheese
frosting, and the rich and creamy sweet potato cashew nut
cheesecake. Lighter options such as the no-bake silky tofu
cheesecake and the low fat blackberry cheesecake are also included,
but your taste buds would never know the difference
From artisan baking recipes to mouthwatering pickles and preserves,
The Essential Cook's Kitchen teaches you everything you need to
master the art of traditional home cooking. Full of mouthwatering
recipes for tasty, heartwarming fare, this comprehensive guide
covers all aspects of the country cook's kitchen, from the simple
pleasures of baking bread and cakes, to curing, dairymaking,
bottling, potting and preserving. As more people look to relearn
the culinary skills that their grandmothers would have known by
heart, food writer Alison Walker brings these time-honoured
techniques into the present day. Rich with detail, each section
guides you through an essential skill of the country kitchen,
teaching you about the ingredients, techniques and equipment as
well as the recipes needed to make these tantalizing home-produced
delicacies. From classics like the Victoria sponge and tempting
treats like raspberry ripple parfait to rich and hearty game pies,
learn how to craft delicious staples of the country kitchen from
scratch. Along with these fully illustrated, easy-to-follow recipes
are invaluable tips on technique which will equip you with a wealth
of knowledge, as well as handy hints to make sure your cooking
turns out just right. Bolster your kitchen repertoire as you learn
about: Baking breads and cakes - Fill your kitchen with the warm
aromas of sweet and savoury bakes, from cottage loaves and crumpets
to spiced carrot cake, as well as delicious tarts and pies. Sweets
- Whip up delectable sweets such as Cardamom fudge or dark
chocolate truffles, or experiment with barley sugar and candied
peels. Dairymaking - Experience the delights of the dairy by
learning how to churn your own butter and soft cheese, or make
irresistible dishes like baked ricotta cheesecakes and nutmeg and
bay leaf ice creams. Preserving - Fill up your larder with a
mouthwatering array of jams, jellies and chutneys. From lavender
and lemon jelly to pear and pumpkin chutney, there is something to
suit all tastes. Bottling and liqueurs - Make the most of seasonal
fruits by transforming them into fragrant cordials and liqueurs to
cheer the winter table with out of season produce. Curing and
potting - Learn the lost arts of curing and smoking meat and fish,
as well flavourful recipes for your handmade sausages and pates.
The Essential Cook's Kitchen is filled with recipes that stand the
test of time and skills and techniques that will make your kitchen
complete. With this book, you can while away the hours and days
baking, bottling and preserving food and drink that is a pleasure
to create and a joy to eat.
For Natalie Paull, baking is a gift. It's also a powerful elixir of
pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie
indulges in baking's sweetest moments with more than seventy
recipes inspiring bakers of all kinds to mix and match to make
recipes their own - whether it's a lemon curd cream crepe cake or
pecan maple cinnamon scrolls. Sparkling with Natalie's distinct
voice, and packaged with full-colour photography, illustrations and
rock-solid tips for a perfect bake, Beatrix Bakes also includes
'Adaptrix' suggestions (offering ways readers might do things
differently, including short cuts) and is peppered with
infographics to help them follow their baking heart. Try The
Cheesecake (That You Will Love The Most) with a crumb base, or a
bought biscuit base, or no base, or a sponge base, or even a failed
cookie base! And from there, pick a topping from sour cream, to
crumb, to fruity bits. The recipes are divided across eight
chapters: Doughs, Pastries & Crusts; Tarts, Pies, a Crostata
& a Galette; The Cake List; One in the Hand; Yeasted Bakes;
Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams;
and Finishing Touches. While Natalie's creations are inspired by
classics the world over, they are irreverent too, and in Beatrix
Bakes she delights in showing readers that - once they get the
foundations right - the truest magic will come from a willingness
to play (with the insurance of her many clever ideas and back-up
plans in their apron pocket!). Beatrix Bakes will guide anyone who
loves the adventure of baking to perfect their skills and break the
baking mould.
With Natural Baking you can now have your cake and eat it too!
Described by Jamie Oliver as his 'favourite cooking book of the
year', this is your new baking bible for healthy baking recipes to
create an awe-inspiring array of stunning cakes and sweet treats,
whilst cutting down on the sugar too! Discover all of your
favourite cake recipes and baked goodies, from carrot cake to hot
cross buns, all redefined in a healthy and imaginative way by use
of natural ingredients. Dive straight in to discover: -Over 70
delicious low-sugar and sugar-free recipes of all your favourite
cakes -Featuring 120 photos of the finished product to accompany
each riveting recipe -Many recipes are gluten and dairy free
-Includes a seasonal calendar to guide you through how to bake
using fresh and seasonal produce Each delicious recipe contains
little or no processed sugar, and instead relies on easy-to-source
sugar substitutes and natural sugar alternatives, such as honey,
maple syrup and more. From honey swirls to hazelnut cake, cranberry
pie to panettone, this all-encompassing healthy baking book
promises something for everyone to love, with a diverse range of
low-sugar cakes, pastries, muffins and more. A must-have volume for
those looking to cook healthier treats for the whole family to
enjoy, whether you're a health-conscious consumer or a keen baker
looking for healthy and creative baking ideas. Author Carolin
Strothe and Sebastian Keteil are a husband and wife duo who share a
strong love of healthy cooking and baking. Carolin's award-winning
food blog has over 64,000 followers on Instagram and inspires
thousands to fall in love with baking, without compromising on
calories! A recent study suggests 57% of consumers reported
low-sugar is an important factor when deciding what food to buy for
their household. However, the ever-growing pressure of daily life
in today's society, and trying to balance a career with the demands
of family life, often gives way to temptation for easily-accessible
sugar supplies, baked goods and more. Despite knowing that
excessive sugar is bad for health, a lot of people still crave it
on a daily basis. However, this book can help people to satiate
their cravings, without undermining their health! This
ground-breaking baking book allows readers to tap into the world of
healthy baking, without using expensive and difficult-to-source
ingredients. In fact, many of the healthy-substitute ingredients
can already be found in your kitchen! Stunning atmospheric shots
within the book add character and inspiration to each recipe,
whether it's pastries, pies, pancakes, cakes, biscuits and more!
Cake Decorating with the Kids: Get messy in the kitchen with 30
gorgeous, easy-to-follow contemporary cake decorating projects to
make at home with the kids. Children of all ages will love to get
involved and take charge of spreading the fillings and toppings,
rolling out fondant icing, cutting shapes and making sugar
decorations to help create delicious sweet treats, from cupcakes
and cookies to cake pops, whoopie pies and tiered party cake ideas.
Cake decorating is a fun, exciting craft for children and each
recipe includes tasks for younger and older kids. The cake designs
are perfect for school events, birthday cakes for children,
parties, or simply rainy day fun in the kitchen, but as they are so
professional-looking they are would also suitable for adult parties
as well Includes essential safety information for working with
children in the kitchen, as well as storage, transportation and
presentation advice, perfect for children's parties You will also
find yummy cake recipes and all the basic cake decorating
techniques you need to know to create the projects. Comes with
lay-flat binding to keep the book open when your hands are covered
in flour
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 *
"I'm thrilled to see that Liz Clark's wonderful breads are reaching
a wide public-now everyone can enjoy them " -Nick Malgieri, pastry
cook, teacher, author of Nick Malgieri's Perfect Pastry, Great
Italian Desserts, and How to Bake. "Liz was a friend of the great
Richard Olney both of whom were born in Iowa."-Reviewer "Liz
Clark's keen interest in travel, history, and ability to 'tell a
charming story from her childhood' is deliciously expressed in her
prose as well as her recipes that are distinct and unmistakably
accessible to even the most timid bread baker. Her mouthwatering
bread recipes gave rise to an urgent desire for a Norman Rockwell
'heel' of warm bread slathered with farm-churned butter]." -Janeen
Sarlin, lecturer, teacher, author of Food From an American Farm,
The New Meatlover's Cookbook, and Everyday Roasting. About the
Author: Liz Clark was born and raised on a farm at the juncture of
the Des Moines and Mississippi Rivers in Southeast Iowa. The
American Institute of Wine and Food featured Liz as one of the
"Leading Chef's of the Mid West" in 1989. Besides this book, Liz is
the co-author of Apple Companion, contributed to Barbara Grunes's
Heartland Food Society Cookbook, Susan Hermann Loomis's The
Farmhouse Cookbook, and the James Beard Foundation's The James
Beard Celebration, edited by Barbara Kafka. Liz operates a cooking
school and a private, by-reservation-only, restaurant in a restored
1847 Italianate Villa-Style house on a bluff above the Mississippi
River in Keokuk, Iowa.
Okashi Treats is collection of cakes, cookies and pastries that
represent the intricacy of French-style baking, and the delicate
simplicity of Japanese flavours. The featured recipes have been
refined and given a new edge through the delicate fusion of
French-style baking and Japanese flavours and techniques. Replete
with a fully illustrated section on essential baking equipment,
with step-by-step pictures, concise information on baking
techniques and useful tips and headnotes for each recipe,
experienced bakers and beginners in baking will be in no lack of
inspiration.
Some fruits are at their best when eaten fresh, while others reveal
their truest and most delicious flavour when cooked. Understanding
how to enjoy fruit at its peak of flavour, whether it's lightly
sauteed, poached, baked, braised or roasted, is the key - and this
cookbook for home cooks shows you how. 'Simple Fruit' inspires home
cooks to explore and enhance the flavours of fruit throughout the
year. Each recipe applies a cooking technique that wakes the senses
with the distinct flavour characteristics of a fruit. The 50
recipes in this book are organised seasonally and by type of fruit,
with a focus on bringing out the best flavour. Whether it's
Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies or
Grilled Apricots with Brown Butter and Maple-Tamari Glaze, 'Simple
Fruit' encourages and inspires readers to explore cooked fruits,
and gives them options to create a variety of seasonal desserts.
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