Handmade Gifts From The Kitchen is a delightful gift in itself, as well as a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family.

Indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly homemade biscuits … the list goes on. A jar of your favourite preserve or a box of homemade truffles is a delightful way to say thank you to someone special, or for Christmas or birthdays, or indeed for any celebration whatever time of the year. Full of love and originality, the recipes are a pleasure to create and wrap as well as to give. Each recipe has a guide for how long it takes to prepare and make, and the introduction to each offers ideas on how to use it or adapt it for any occasion.

There is a myriad of ideas for wrapping the gifts in a stunning and stylish way, so that every gift is unique.

Nadiya's brand new tie-in cookbook to accompany her 2020 BBC2 cookery series.

At last, Nadiya returns to baking. This is her long-awaited reunion with her true love - incredible cakes and bakes that we can all achieve at home. For her BBC2 series, Nadiya will be inspired by other creative bakers and discover more about the bakes that make her happiest. In true Nadiya style, she will uncover new recipes and techniques and create her own mouth-watering twists.

It's a fact that baking makes us happier and this book is bursting with recipes that will bring a little sunshine into your world and the lives of your friends, family and neighbours.

Nadiya will explore all areas of baking, conquering cakes and traybakes, no-bake bakes, tarts and pies, desserts, celebration bakes, biscuits and buns as well as breads and savouries. Recipes include Money-Can't-Buy-You-Happiness Brownies, Baked Chilli Churros, a beautiful Baked Rhubarb, Rosemary and Olive Oil Polenta Cake and a wow-factor Layered Honey and Soured Cream Cake.

In a world where allergies and food intolerances are becoming more and more common, The South African Guide to Gluten-Free Baking will make your time in the kitchen a little sweeter. This cookbook will teach you how to seamlessly pivot from ‘normal’ baking to gluten-free baking, so you can enjoy your favourite baked goods and sweet treats without the guilt – or any unpleasant side effects. As a go-to guide for baking all things gluten-free, the book includes a section on how to stock your pantry for gluten-free baking (including a breakdown of the best gluten-free flours to use, and which combinations work best for different recipes), what ingredients are safe to use for a gluten-free diet, as well as the equipment and tools you’ll need to become an expert gluten-free baker.

Gluten-free baking can seem daunting, but The South African Guide to Gluten-Free Baking will inspire readers to learn how to make their favourite baked goods gluten-free – without being able to tell the difference! – so they can walk into the kitchen with confidence. Expect recipes for everything from decadent triple-layer celebration cakes, cute cupcakes and one-bowl brownies, delicious doughnuts, decadent cheesecakes, comforting pies and easy pizzas, South African favourites like malva pudding, as well as a chapter on easy air-fryer bakes.

BAKING is a collection of over 80 inspiring recipes for experienced or beginner bakers.

With advice on equipment, costings, packaging, branding and top tips for successful home baking, you’ll soon be rustling up a host of delicious treats, from sensational cakes and savoury platters, to traybakes and traditional fare.

And being healthy doesn't mean that you should give up baking: there are recipes for gluten-free, vegan and low-sugar bakes.

Jackie Cameron made her first biscuits under the watchful eyes of her grandmothers. Now she is able to pay tribute to them by including some of their cherished recipes in Baking With Jackie Cameron. But she wouldn’t be an award-winning chef if she didn’t take a recipe and make it her own.

Jackie has applied her formidable culinary skills to some of her favourite recipes, presenting the reader with a selection of recipes that are utterly delectable, yet reassuringly familiar. Covering everything from biscuits, breads, pies and quiches for family meals, to celebration cakes and delectable desserts, Baking With Jackie Cameron is a book no keen baker should be without.

The very best cakes are always the ones we bake with love at home.

Claire Ptak has two homes: her native Northern California and London's East End. Inspired by the best ingredients found in both places - from fresh-picked berries to peach orchards - these 85 recipes for cakes, cookies, desserts and savoury bakes bring the flavours of her kitchen to yours.

In this book, English classics come with a west-coast twist, giving you recipes such as Chocolate Violet Babka Buns, Tahini Halva Brownies, Raspberry Loganberry Roulade with Mascarpone and Brown Sugar Victoria Sponge. Californian classics are reimagined as Ras el Hanout Snickerdoodles, Coconut Pudding Cake and Black Tea and Poppy Seed Muffins. You'll even find the recipe for Prince Harry and Megan Markle's Lemon and Elderflower Wedding Cake.

There has been a huge revival in home-made or artisanal products. People are moving away from manufactured products, returning to the tastes and memories of yesteryear. This book is an exploration into the world of forgotten sweets and candies - among the recipes are many well-loved favourites as well as some that have been rediscovered or simply created through the combination of retro flavours. While most recipes keep the spirit of the original candy, interesting new interpretations have also been included for the modern cook. This is what's on offer: Essential information about equipment, ingredients and techniques; Loads of hints and tips throughout; More than 50 foolproof recipes for toffee, caramels, truffles, fudge, filled chocolates, marshmallows, nougat and much more; Decorating ideas and packaging suggestions. There is plenty of detailed information for the beginner and lots of new ideas and mouthwatering recipes to inspire the seasoned candy maker. The magnificent photographs of the various sweets will soon have you drooling and raring to start boiling sugar. Whether you are making these delicious indulgences for friends and family, as gifts or to sell at craft or farmers' markets, this book is essential to ensure success. And everybody deserves a little something sweet.

This book shows you how to apply popular craft techniques to cake decorating, creating edible crafts using fondant icing (sugar paste), modelling paste, chocolate paste, buttercream icing, ganache and royal icing. Whether you are a baker or cake decorator who would like to learn new crafts and apply them to your cakes or a crafter who would like to learn to bake and decorate cakes, there is something for everyone. Katrien chose tray bake cakes (rectangular sheet cakes) to work on, keeping the shape simple and focusing on the craft techniques used to decorate them. The cake is a blank canvas on which artwork is created. The inspiration for the decorative designs comes from paper crafts, mosaics, embroidery, printed fabric patterns, quilting, applique and whatever craft you can imagine. This book features 18 cake craft projects from start to finish, as well as mini cakes, showing you step by step how to create your own works of art. As an added bonus there are some tried and trusted recipes for cakes, buttercream, ganache and fondant icing as well as designs to use in decorations.

Why bake it “good enough” when you can Bake It Better?

In Bake It Better, Instagram and TikTok star Matt Adlard shares his tried-and-true baking approach to help home chefs advance from intermediate-level to master baker—all at their own pace. Each chapter has a dedicated theme, with recipes offering techniques to show you how to elevate your baking from refreshingly refined to extraordinarily elegant.

Each bake comes as a pair, beginning with a delicious “Tier 1” recipe, followed by an elevated “Tier 2” version for when you’re ready to take your skills to the next level. Love making Brioche from scratch? Why not take things up a notch with Brioche Cinnamon Rolls, using a slightly advanced technique? Or try your hand at Triple Chocolate Brownie Fingers once you’ve mastered the recipe for Chocolate Chunk Brownies.

Bake It Better includes:

• 70 mouthwatering recipes for cakes, pastries, breads, cookies, ice creams, and more
• Techniques for mastering essential skills and deepening your abilities
• Expert advice from Matt Adlard on enhancing your expertise and building your confidence as a baker

Join Matt Adlard on a journey to whatever baking destination you seek—and enjoy the detours along the way!

Being a classic baker Martjie shares her passion for precision, and makes it doable with easy to follow steps, grounded on basic techniques and guidelines, sharing secrets few other baking books offer. Martjie guides you seemlessly from basic recipes, gradually giving you the confidence and experience to master the more difficult, technical ones.

A joy to read, and a feast for the eyes, it showcases an essential selection of quality recipes, helping you create a menu for every occasion. From Martjies legendary Meringue cake to her dark chocolate tart, she teaches you the art of the flakiest melt in your mouth pies, simple crumpets, french pancakes, basic tips and secrets. Perfect for the newly wed or anyone wanting to take their baking skills to the next level.

Paul Hollywood, the best baker in the business, is back with Celebrate: showstopping bakes to mark the special moments in your life. Having been a judge on Bake Off for over a decade and a professional baker for even longer, Paul knows the joy of baking and how it can be one of celebratory fun.

With chapters on Spring, Summer, Autumn and Winter as well as Party Food and Cakes, you will have something up your sleeve for every occasion, from Easter and Christmas, to summer picnics, Valentine's Day and much more. Including recipes for easy traybakes, layer cakes, quiches, tarts, breads, pastries, desserts and cookies, expect family favourites like Mini Chocolate Logs and twists on classics like Strawberry Heart Scones, as well as Paul's delectable Bake Off Cake and scrumptious handheld beef pies.

Filled with his fool-proof recipes and kaleidoscopic photography, Celebrate makes the occasions that mean the most to us all the more memorable.

Enter a world of tents, tea, and terrifically good jam with RHS Great British Village Show. Written by Thane Prince and Matthew Biggs, and with a foreword by Alan Titchmarsh, this is the ultimate illustrated guide to a unique British tradition. Every year, hundreds of country shows and village fairs take place across the UK. Celebrate this tradition and step behind the scenes of the British country show with insider facts and beautiful photographs that show you every aspect of preparing, presenting, and prize-winning on the big day. Discover how judges reach their nail-biting decisions by using official RHS guidelines for over 100 fruit, vegetable, and flower categories. Learn the secrets behind growing perfect produce, preparing show-quality preserves and bakes with tips from the experts. RHS Great British Village Show tells you exactly what the judges are looking for - and what to avoid. Packed with staging tips, expert guides, photo diaries, and prize-winning recipes, RHS Great British Village Show is a unique insider's look behind the scenes of a wonderful British tradition.

Katrien is dol oor sjokolade en gebruik dit as versiering vir koeke omdat dit so 'n veelsydige medium is. In hierdie boek wys sy jou hoe om pragtig versierde koeke te skep: vars, eietyds, prettig en onweerstaanbaar. Daar is tegnieke en idees vir almal, of jy nou sommer 'n klaargemaakte koek koop en versier of met sorg jou eie heerlike koek bak volgens die resepte in die boek, of jy net vir spesiale geleenthede iets bak, of daagliks oonde vol koeke vir 'n tuisbedryf kafdraf. Met meer as 20 oorspronklike koekontwerpe, asook klein sjokoladeversierings, minikoeke en kolwyntjies, alles stap vir stap gedemonstreer, kan jy maklike leer hoe om jou eie meesterstukke te skep. Katrien deel wenke en kortpaaie wat sy met jare se eksperimente ontdek het. Die koekresepte is deeglik getoets, en saam met die smullekker vulselresepte met riglyne vir die vermeerdering van bestanddele na gelang van jou behoefte, asook patrone vir die versierings, maak dit van hierdie boek 'n onmisbare gids vir almal wat graag bak. Die inhoud dek die volgende: Basiese tegnieke; gereedskap; soorte sjokolade; hoe om met sjokolade te werk; die vul en bedek van koeke; hoe om koeke te stapel; koekbordversiering; ontwerpe; basiese resepte; porsiegids; vervoer en bere; uitmekaarhaal en sny; patrone. Die pragfoto's laat reg geskied aan die pragkoeke wat elkeen daarvan getuig dat koekbak 'n kunsvorm geword het. Die projekte is gegradeer van maklik tot gevorderd, dus is daar iets vir almal.

Learn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.