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'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 *
Doughnuts aren't just for special occasions, boardwalks, carnivals, or Homer Simpson: they're for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been "fancified" by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. It includes doughnut variations from all over the world, as well as healthy options to create completely healthy doughnuts or healthier options: using whole grain flours, how to bake instead of fry them, and how to use fresh fruits and spices to make fresh and creative treats. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.
We have to thank the ancient Egyptians for the sourdough bread we know today. "Wild Sourdough" is a hands-on and highly practical guide to sourdough bread-making at home. With more than 45 easy-to-follow sourdough recipes, written specifically for home-bakers, "Wild Sourdough" invites you to go back to basics, using flour, water and salt then add in feta, walnuts, dried fruit or figs to create your own unique loaf. It uses natural fermentation techniques to create simple, wholesome and preservative-free, sourdough bread. "Wild Sourdough" boasts over 50 mouth-watering recipes, including: Crusty Semolina Sourdough; Pain au Levain; Black Rice Sourdough Ciabatta; Sourdough Pain de Mie; Qunioa Spelt Sourdough; Haloumi and Mint Sourdough; Sweet Potato and cheddar Sourdough; Potato, Oilve and Sage Sourdough; Walnut Sourdough; Feta and Chilli Sourdough; Bitter Chocolate, Cranberry and Pistachion Spelt Sourdough; Currant, Orange Candied Peel and Fennel Rye Bread; Sourdough Turkish Bread; Authentic Sourdough Boiled Bagels; Sourdough Chocolate Cake or Cupcakes Ices with Dark Chocolate Ganache; and, Sourdough Christmas Cake.
Even those who have never baked and decorated a cake before in their lives will be able to make beautiful cakes with the help of Beginner's Guide to Cake Decorating. The first section of the book looks at the equipment you will need and demonstrates the standard cake and icing recipes required to bake and cover all kinds of cakes. Subsequent sections explain techniques for decorating with sugarpaste, royal icing, marzipan and buttercream. There are instructions on making sugar flowers and leaves, plus many other sugarcraft techniques such as fabric effects, piping royal icing, modelling figures and animals. Foolproof methods will ensure impressive results every time, no matter what your level of experience.
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
Master the techniques you need to create stunning cake designs using wafer paper - an exciting innovation in cake decorating. In this beautiful and unique book, leading wafer paper cake instructor Stevie Auble of boutique bakery Hey There, Cupcake! demonstrates how to make a plethora of different wafer paper flowers, plus other wafer cake decorations such as bows, wreaths, and cake toppers. Stevi also demonstrates how you can cover cakes in wafer paper to create spectacular backgrounds on which to place your decorations - all with the minimum of effort. Once you've learned all about the papers, the equipment needed and the essential techniques, Stevi then guides you through 12 step-by-step projects to put your newfound skills to use. You'll be amazed at how creative you can be with wafer paper and how quickly these simple techniques will take your cake decorating skills to new heights.
This title offers 20 delectable recipes shown in 100 photographs. It is a delightful collection of pastries, from the wonderfully simple to the seriously indulgent. The recipes are inspired by many different cuisines and are divided into Little Tarts, Lunchtime Tarts and Fancy Tarts. Ideas include Onion and Mushroom Tartlets, Greek Feta Tart, Smoked Salmon Tart with Potato Pastry, Peach and Redcurrant Tartlets, and Apricot and Almond Tart. Straightforward instructions are accompanied by inspirational photographs to make every tart easily achievable and enjoyable to make. It includes a useful section of step-by-step techniques for making different types of pastry and fillings, with advice on using a food processor, rolling out and baking blind. Tips and variations are provided throughout, giving you a wealth of extra ideas. There are few things as irresistible as a freshly baked tart, whether it is filled with a simple custard or topped with golden, caramelized shallots. For those new to baking, the mysteries of light and crumbly pastry can seem a little daunting. This wonderful collection of recipes includes all the essential techniques you will need to ensure success every time. One of the most appealing aspects of tarts is their versatility, and this book contains delicious ideas for all sorts of occasions. There are ideas for mid-morning snacks, sweet tartlets to have with afternoon tea and elegant desserts for special suppers. Try Tomato, Feta and Olive Tartlets for a light lunch and serve Blueberry Frangipane Flan as the perfect finish for a dinner party. The useful techniques section provides all the guidance you will need to make perfect pastry, including basic recipes for shortcrust, rich shortcrust and pate sucree, and step-by-step techniques for rolling pastry out, lining tins and pans, and baking blind. This little book is a perfect addition to any kitchen shelf.
Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain's still much loved cookery writer.
Whatever your age or taste, Celebration Cakes contains the perfect party centrepiece with 52 showstopping recipes and 61 cake decorations, including 16 cupcakes.
Try the sensational Masala Chai Cake with Ginger Fudge Frosting, or a sophisticated Pistachio, Grand Marnier and Olive Oil creation. Every recipe is delicious and many require no sugarcraft skills at all. Fiona also gives five spectacular themed party ideas, from vampires, with an eye-popping Crystal Skull Cake, to a vintage tea party, with a super-realistic Crocodile Handbag Cake. So bring a special gift to a party, and get baking!
Many families have a treasured recipe, baked for every special celebration. Perhaps you'll find a new family favourite in these pages!
Martha Collison amazed the judges and viewers alike as the youngest ever contestant in the 2014 series of The Great British Bake Off. Martha shone with her Showstopper skills and extraordinary 'Technical Challenge' knowledge. Here in her first book, she offers a brilliant new approach to baking - a way to master baking, while adding 'twists' to recipes to make contemporary bakes that everyone will love. With clever illustrations and know-how throughout, alongside beautiful photography, Martha demonstrates how to take basic recipes and alter them into something new. Whether it's a cake, a biscuit or even a pastry recipe, she shows how to alter the method, the balance of ingredients or the mixture of flavours to ensure exciting, magical bakes every time. Transform her Never-Fail Vanilla Cupcakes into Lemon Cheesecake Cupcakes, for example, or Caramel Macchiatos. Try Pink Grapefruit Drizzle Cake, instead of the usual Lemon, and then mix it up with Gin & Tonic flavours. Or take Macarons to a whole new level and try Peach Bellini Macarons or even a Macaron Shell Ice-Cream. Fresh, innovative and genuinely exciting, Twist looks set to make adventurous bakers of us all.
This richly illustrated how-to book is a comprehensive reference about various techniques for decorating cookies, including buttercream icing, rolled fondant, run sugar, painting, chocolate icing, and egg wash glaze. The clear organization provides easy access to information with step-by-step directions and 400 full-color photos. Easy projects provide fun opportunities for trying the techniques, and a gallery of beautifully decorated cookies offers examples and inspiration to pursue the hobby yourself
The Cookie Club Cookbook lifts the lid on one of the most prestigious and exclusive baking clubs in world rugby. The book is published as part of the Phil Dollman Testimonial year, supporting the Exeter Foundation and Devon Air Ambulance. All 14 recipes have been tried, tested and edited by Mad Cakes of Exeter making sure this is not only a fantastic book to support the testimonial year, but a practical cookbook too. This book is an exclusive opportunity to sample the unique flavours of the Cookie Club at home. It features recipes from international rugby stars including Tom Waldrom, Geoff Parling, Dave Ewers, Tomas Francis, Moray Low, Matt Kvesic, Don Armand, Gareth Steenson, Phil Dollman, Ollie Devoto, Luke Cowan-Dickie and Ben Moon. Also featured is a guest appearance from Jack Nowell, representing the rival sandwich club.
Over 30 baking and cake decorating projects for the latest hot trend in baking, straight from the patisseries of Paris - Eclairs! Choux pastry is often thought of as difficult to make and perfect, but in fact it's the easiest pastry you'll ever make! It's extremely rewarding watching the magic puff that happens inside the oven and it's really easy if you follow the basic rules. Choux pastry is so versatile it can play host to a million different fillings, toppings, shapes and decorations and is equally delicious munched straight off the cooling rack! This beginner-friendly book contains all the choux pastry and eclair recipes you need to get started, along with tasty filling combinations and colourful cake decorating ideas. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don't have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with step-by-step advice on piping choux pastry and making sugar flowers and other embellishments to decorate your bakes. Discover how easy it is to make fresh eclairs at home, with simple recipes and techniques that you can recreate with ease. Then take your skills to the next level and create all sorts of other choux pastry shapes, including buns, hearts, towers and rings so you can make delicious desserts such as profiteroles, allumettes, choux cheesecake and more. So whether you fancy rustling up a batch of classic chocolate eclairs or attempting the construction a Croquembouche the size of the Eiffel Tower you'll find all the tips tricks and recipes you'll need right here.
This is a stunning book that covers the world; from the formal tearooms of Cornwall to the lush tea plantations of Sri Lanka. It includes 25 inspirational knit designs from a vintage dress to Argyle socks. It features stunning photographs of locations and delectable teatime recipes, such as, Madeira cakes and scones. "Knitting and Tea" explores the intertwining history of these two customs with a journey from the formal tearooms of Cornwall to the lush tea plantations of Sri Lanka. The 25 inspirational knit designs evoke a classic elegance and include a stately cricket sweater, a vintage tea dress, a tea cozy, an embellished Cupcake Cardigan, timeless Argyle Socks and much more. Authors Jane and Patrick Gottelier, founders of the Artwork fashion line, also include photographs of each location and delectable teatime recipes to try, from Madiera cake to scones.
'Simplifying Sugar Flowers' teaches how to create beautiful life-like flowers using simplified techniques and the minimum of cutters. Full of information about foliage and arranging, this is a book for all those interested in the art of sugar flowers.
'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes - covering sponges, creams and custards, pastry and syrups - provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!
Cupcakes with Attitude is a trove of novel recipes for sweet treats with a twist of individuality. Jazz up any occasion and cater to various preferences with this wide-ranging collection that includes sensational creations such as Mojito Calling, James Bond Cupcakes and Choya Chill. Asian-inspired creations like TehSi Cupcakes, Milo Cupcakes and Kaya Surprise can spice up special occasions. The health-conscious can indulge in healthier alternatives like Gluten-free Cupcakes, Kiwi Vegan and Lemon Berry. To sweeten the deal, a handful of ideas for serving cake pops with style are included. Also, get creative with countless possibilities for embellishing these cupcakes. Choose from a variety of enticing frosting receipes, from the well-loved chocolate ganaches and cheese frosting to intriguing fusions such as orange vodka glaze and coconut rum frosting. These simple recipes use ingredients that are easily available, and will inspire both novice and seasoned bakers to serve up chic, luscious treats with creative style.
Award-winning cookbook author and food blogger Shirley Wong returns with even more kawaii creations. Familiar favourite treats - the bao and the doughnut - get transformed with a playful twist. These teatime and party favourites turn into cute, edible creatures and flowers. With many utilising aromatic flavours such as matcha, houjicha and earl grey, this collection of unique and flavourful treats promises endless hours of baking fun! Find new ideas for your next tea party, celebration or simply elevate the everyday coffee break with something to delight the senses.
This easy-to-use guidebook takes the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative book provides detailed, illustrated step-by-step guides to making all kinds of pastry, from simple shortcrust, hot watercrust and suet pastry, through enriched French pastries and choux, to puff and streusel. Each chapter also presents a range of original, contemporary recipes as well as traditional tarts and pastries. Choose from tempting new savoury dishes such as Asparagus, pecorino and speck tart, Quince and Cornish yarg pies and Aubergine and pomegranate strudel tartlets, or classics such as Fillet of beef en croute, Chicken and wild mushroom pie and Quiche Lorraine. Enticing sweet recipes include Elderflower custard tart, Red berry jamboree, Chocolate and salted caramel tart and Passionfruit eclairs.
"Muffins are the perfect gluten-free choice when the urge to bake strikes."
It's not only those with a wheat allergy who love gluten-free muffins. A rapidly growing number of people are moving away from foods that contain gluten because of an allergy or sensitivity, but others avoid gluten simply because they believe its absence promotes better health in general, and digestive health in particular.
Whatever the reason for going gluten-free, these muffins are hands-down delicious and so easy to prepare. The gluten-free flours used to prepare these recipes have become readily available in the past few years at health stores, most well-stocked supermarkets and mail order.
These recipes are destined to become gluten-free favorites: Mediterranean Muffins with Olives and Sun Dried-Tomatoes Cranberry Maple Cornbread Muffins, Scallion Curry Muffins Pignoli Muffins, BLT Muffins, Vanilla Yogurt Muffins Hazelnut and Chocolate Chunk Muffins, Mocha Muffins Goat Cheese, Chive and Walnut Muffins Buckwheat Kasha Muffins, Pizza Muffins
It's hard to believe that muffins this delicious are gluten-free and so easy to make. The flavors are simply fantastic and the finished results are so satisfying. Besides expert baking tips and techniques, there will also be an ingredients and equipment glossary that will be of great use to expert and beginner gluten-free bakers alike.
Whether to complement a meal or to be a snack all on their own, quick breads and pastries are delicious family favorites. No one can resist the aroma of fresh-baked bread or the temptation of icing drizzled on top and luscious fruit fillings peeking out. In this mouth-watering collection from Leisure Arts, there are 75 sweet and savory quick breads, biscuits, muffins, turnovers, tarts, breakfast rolls, and other pastries. Recipes include the Cinnamon-Carrot Bread shown on the cover, plus Brownie Nut Bread, Bacon Batter Bread, Nutty Sweet Potato Muffins, Chocolate Bread Pudding Muffins, Easy Cheddar-Garlic Biscuits, Peach-Almond Scones, Cranberry-Apple Turnovers, Chocolate Cinnamon Rolls, Macadamia Nut Tarts, and more. All recipes are shown in up-close, full-color photographs, with complete ingredient lists and clear directions.
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