This title features 30 light and fluffy gourmet treats. It is an irresistible practical guide to making versatile and utterly delicious artisan sweets. It includes classic marshmallows such as Vanilla and Peppermint as well as more inventive ingredient ideas like Blueberry and Maple Syrup, Apricot and Amaretti Biscuit, Salted Caramel, and Japanese Matcha Green Tea Marshmallows. It also features recipes for wonderfully gooey nougat delights including French Nougat with Candied Fruit, Cocoa Nougat, and Pistachio Nougat. It includes a useful introductory section that provides information on ingredients, key equipment and techniques on working with marshmallow and nougat. It comes with cook's tips throughout, fun ideas for marshmallows for kids, plus sophisticated creations to wow your dinner party guests. It is illustrated with delectable photographs by Nicki Dowey. Whether toasted over an open fire or dunked into piping hot chocolate, marshmallows hold a special place in our childhood memories. And now, you can discover how easy it is to make mouthwatering marshmallows at home, from fun-filled Lemon Sherbet Marshmallows to the inspirational Rhubarb and Angelica Marshmallow.Equally delightful nougat creations are also on offer, all clearly explained and illustrated. The beautiful photographs are sure to inspire and the easy-to-follow instructions guarantee successful results every time.

Goldenrod Pastries is a community bakery with an ambitious and talented baker at the helm. Angela Garbacz learned at her mother's and grandmothers' elbows, and her training continued in New York before she returned home and opened her dream shop. Garbacz's pastries come out of the oven perfectly golden and regularly sell out. At her bakery, she creates delicious treats without dairy or gluten but every recipe in this book can be made with butter and flour just as easily as any alternative. With her positive attitude and confident voice, Garbacz makes it easy and fun to bake a perfect dessert that everyone can eat.

There's nothing like home baking but sometimes we yearn for the simplicity of being able to rustle up something delicious for dessert or a party treat quickly without the need to heat the oven. This is the art of the 'no-bake cake'! The recipes in this book do not require an oven and are made simply by heating a few ingredients in a pan or perhaps in the microwave - and some of them, such as the ice-cream cakes, do not require any cooking at all! The best thing is that they can all be prepared ahead of time and stored in an airtight container, in the fridge or in the freezer so you can serve up something delectable just when it's needed.

Have your cake and eat it too without any leftovers or waste with these 175 essential, delicious, and decadent baking recipes perfectly crafted for one. Baking for one is harder than it may seem. It's tricky to make sure you have the right measurements and ingredients to recreate a more manageable amount of your favorite treats. The good news is that it's now possible to prepare single-serving recipes that are full of flavor, easy to make, and economical with The Ultimate Baking for One Cookbook. This cookbook allows you to make fresh, homemade baked goods for one without having an entire cake, dozens of cookies, or a full tray of brownies leftover. Each of the 175 single-serving recipes are quick and simple to make and will save you both time and money. And while the common ingredients can be found in everyone's pantry, the results are anything but ordinary. From mug cakes to muffin recipes, you'll be able to enjoy delicious versions of all your favorite desserts, no matter what the occasion. Whether you live alone or are just searching for the perfect sweet treat, baking solo never needs to be challenging (or overwhelming) again!

The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what's happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable-from a Rustic Boule to Wild Challah to Hazelnut Buns- teaching you the hows and whys of bread making along the way. Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.

This book presents 150 recipes for muffins and cupcakes as well as plenty of different serving suggestions and topping ideas. This book details all the ingredients and equipment required and presents basic muffin and cupcake mixtures that can be used as the basis for any cake. Every recipe and technique is also clearly explained with the aid of beautiful step-by-step photographs. There are cook's tips, variations and nutritional breakdowns throughout.Whether you are an experienced baker or novice cook, or even cooking with children, this book will be a welcome addition to your kitchen shelf.

We need to eat more whole grains. A diet centered on white flour and refined carbohydrates isn t good for our bodies or our waistlines. Beyond whole grains are the healthiest "ancient" grains, including teff, buckwheat, and quinoa. These grains are free of gluten and additives, but can they and flours such as 100 percent whole wheat, farro, barley, and spelt be used to make delicious desserts?

The answer is a resounding YES, thanks to The Sweet Side of Ancient Grains. With recipes made from both ancient grains and more familiar 100 percent whole grains, Erin Dooner has created a must-have cookbook for anyone who wants to eat healthy but is "blessed" with a sweet tooth. Unlike previous efforts at whole-grain dessert baking, this book relies on 100 percent whole and ancient grains and incorporates natural sugars wherever possible all without compromising on results."

Recreate the romantic Viennese cafe-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more. Whether it's delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Alison Riede marries the European concept of ending a meal with something savoury with the American tradition of ending with something sweet. She starts with the flavours and winds up with something that defies expectation. Hers are recipes for salty, nutty, spicy, savoury, tart, fruity and chocolaty deserts, making this a truly original winner of a cookbook.

Learn how to create breathtakingly beautiful lace cakes for weddings and romantic occasions with this definitive guide to lace cake decorating techniques from international cake decorating guru Zoe Clark. In Elegant Lace Cakes, Zoe takes you step-by-step through creating her signature style cake designs, which feature delicate and detailed sugar lace on cakes using a range of sugarcraft techniques. Through 12 stunning cake decorating projects, Zoe explores innovative new products such as Sugarveil and Cake Lace, as well as more established techniques for creating lace effects on cakes including applique with fondant icing, and piping and brushwork with royal icing. The sensational lace cake designs included range from classic whites and pretty pastels to bolder Burlesque-inspired colourways. Each main cake is presented alongside a smaller spin-off idea, showing you how the effects can also be applied to cookies, mini cakes and fondant fancies to complement the theme. Not only does Zoe show you how to recreate the designs in the book, she also reveals how to take your own piece of lace and recreate it in sugar, as well as all the basic techniques you need to bake, level, and cover your cakes for a perfectly polished professional finish.

Paul Hollywood, the judge of Netflix's The Great British Baking Show, presents all the know-how you need to bake delicious and unusual breads Paul Hollywood conveys his love of bread-making in this collection of fantastic recipes. He reveals all the simple techniques you need to make this staple food and shows you that baking bread is far easier than you could possibly have imagined. 100 Great Breads features a wide range of recipes, from a basic brown and white loaf to savory and sweet, Mediterranean, traditional and ancient breads.

This title features 50 little cakes for parties, birthdays and special treats. It features stunning bakes that children will adore, perfect for all types of special occasion. Genuinely tasty and original recipes that are accessible to the home baker, from rich chocolate to zesty lemon. From wizards' hats, pirates, and cars and trucks to chocolate explosions, honey bees and ballet shoes, there is an imaginative creation to suit every child. It includes simple instructions for basic cakes and frostings, and techniques for making cake pops and whoopie pies. A mother and daughter team bring their years of baking experience to this charming book, with easy recipes for cupcakes, cake pops and whoopie pies that will delight children of all ages. There are cakes inspired by fairytales and games, festive occasions and best-loved animals; designs that will appeal to boys and girls; and recipes that your children will enjoy making with you. The recipes are easy to follow so bakers of all levels of experience can tackle them with confidence. From dinosaurs and farmyard faces to rainbows and fairy princess castles, there is as much emphasis on taste as appearance, so the recipes will be enjoyed by adults and children alike.

Here is a fun, new collectible. Decorated cakes are associated with celebrations of all kinds--can you imagine a birthday party without a cake? Now many cake-lovers have discovered an engaging hobby: collect the pans that cakes are baked in! The most prolific pan manufacturer, Wilton Industries, Inc., has offered well over 600 designs since the 1950s. Delightful pans have also been offered by Nordic Ware, Inc., Amscan, Inc., Mirro, Inc., Wear-Ever, West Bend, and others. Over 700 of these wonderful, formed-aluminum novelty cake pans are documented in this colorful and unique book. Current estimated values are provided for all pans, while multiple indexes help the collector look up pans by stock number, name, key word, mold type, or age. Whether you are wondering if there has ever been a licensed cake pan of Porky Pig, curious about how long your favorite piano cake kit was sold, or want to check out the plethora of bunny rabbit pans, the beautiful pictures and detailed data in this book will serve you well.

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.

Cooking outdoors can be a challenge - building your own fire for starters - but the rewards are great: a hearty stew eaten under a starlit sky; grilled mackerel on the beach; ash-baked flatbreads plucked from the glowing embers, torn and shared. Tom Herbert, a fifth-generation baker and true advocate for this way of life, makes it easy. Armed with your hero ingredients, essential kit, and some kindling, you'll be inspired to leave the kitchen for an outdoor adventure - even if it's mere miles from home. In Do Wild Baking over 50 delicious recipes - from Beer Bread to Hot Smoked Salmon - are grouped by location: Beach, Mountain, River and Forest. And if rain prevails, most can be recreated at home. This is a call for a more relaxed, inclusive style of cooking and baking. It's not just about delicious meals shared, but the conversations ignited, the senses reawakened, and above all, the memories created.

Chic & Unique Vintage Cakes: Bestselling cake decorating author Zoe Clark shows you how to take inspiration from your favourite vintage clothing, furniture, items and keepsakes to create stunning vintage cake designs. From elegant tiered lace and floral cakes to amazing jewellery box and carousel shaped novelty cakes, each of the 10 incredible cake designs is accompanied by two smaller designs for vintage-inspired cupcakes, cookies, fondant fancies and more. Includes all the cake recipes you need, and simple step by step instruction for all the essential cake decorating techniques, from covering cakes and stacking tiered cakes, to piping royal icing and stenciling. Zoe even breaks down advanced suspension techniques into easy to follow steps so that you can create stunning shaped novelty cake designs at home. Includes a wide range of cake decorating projects so you'll be sure to find something to suit your own experience level, whether you are a beginner or a cake design expert!

How to Raise a Loaf - All you need to become a master sourdough baker!

How to raise a loaf and fall in love with sourdough is a new accessible guide to bread baking by amateur baker Roly Allen.

Want to learn to bake bread without over-complicated recipes and pages and pages on kneading technique? This new book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker's starter, and a bowl of flour into a glowing crusty loaf. Recipes include rye loaves, sourdough pizza, grissini, rolls and more, as well as suggesting surprising flavours (think chocolate, tomato, olives and linseed) to incorporate into your sourdough bakes.

You don't need to be an expert baker to make your own sourdough at home; though once you're hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in.

Sourdough is one of the biggest stories in food, with a whole generation converting to the rich flavour of the bread. In How to Raise a Loaf, Roly Allen promotes the health benefits of this probiotic bread, as well as the mindful quality to baking; "With music on in the background, and no goal in mind other than the loaf you're working on, it is easy to slip into a state of mental 'flow', when you don't notice time passing, your worries slip away, and mind and body become deeply relaxed. When times are bad, this mental and emotional reset is better than anything."

The small format and clear instructions make this the perfect baking guide for beginners!

A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.

Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi’s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.

A baker’s dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.