'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.

Tapping into the hottest trend in the cookery-as-craft market right now, this book is crammed with information on the art and craft of using fondant in cake decorating. Fondant is the most popular method in decorating trends because of its smooth surface, vivid colours, and chic finish. You can roll it, cut it out, mold it, and colour it. And author Carol Deacon shows you how. Decorated cupcakes are a favourite with adults and children, and this book is for you if you want to make vampire cakes for Halloween, or a cupcake tower adorned with cookie-cutter daisies, or give as gifts or favours adorable gum-paste animals or delicate ribbon-embellished porcelain-like flowers. Crammed with over 200 professional fixes, insider tips, and money-saving secrets, content is arranged by topic to enable any crafter to achieve a professional look to their cupcakes, cake pops, or celebration cakes.

Israeli baking encompasses the influences of so many regions - Morocco, Yemen, Germany, and Georgia, to name a few and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favourites. Scheft sheds new light on classics like challah, babka, and ciabatta - and provides his creative twists on them as well, showing how bakers can do the same at home - and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft's Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli, Middle Eastern, Eastern European, Scandinavian, and Mediterranean influenced recipes, this is truly a global baking bible.

15 exciting, contemporary gingerbread projects! Traditional gingerbread goodies are given the modern treatment in this delectable book featuring 15 projects to make, eat or display. Sandra Monger is full of terrific ideas for gingerbread projects, from the traditional Christmas house, decorative gingerbread tiles and wreaths to a Norwegian kransekake delicately crafted from rings of gingerbread. The piece de resistance is Sandra's gingerbread-embellished wedding cake, which will no doubt prove a show-stopper for any budding baker. If you're looking for some quick bakes Sandra's got you covered as it's also packed with fun gingerbread biscuits such as sharing squares, snowflake cookies and cookie favours. Make perfect treats to slip into lunch boxes, serve up to friends at tea, give as gifts or show off as your holiday centrepiece. There are recipes for traditional, coloured and vegan gingerbread. All the projects included in the book are accompanied by full-size templates.

From dramatic dragons to flying hearts, Planet Cake Cupcakes reinvents the cupcake. Cake-maker to the stars Paris Cutler sets a new standard in cupcake creativity in this follow-up to the best-selling Planet Cake, with all the icing and decorating techniques needed to make little works of edible art. Stunning photographs and step-by-step illustrations will ensure success in creating cupcakes that are out of this world.

The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the "Momofuku" cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
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Momofuku Milk Bar" finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics--all essentially derived from ten mother recipes--along with the compelling narrative of the unlikely beginnings of this quirky bakery's success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped the restaurants earn praise from the "New York Times "and the "Michelin Guide "and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery's most beloved desserts--along with ones for savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese--and 100 color photographs, "Momofuku Milk Bar" makes baking irresistible off-beat treats at home both foolproof and fun.

The essential-and accessible-guide to the science of baking
Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily (R) flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there's more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit. In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.

Elegant techniques for the accomplished baker

Master Chef Bo Friberg returns with sophisticated dessert recipes for the advanced professional chef and the serious home baker. A companion to the popular The Professional Pastry Chef: Fundamentals of Baking and Pastry, this new book delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures. Chef Bo also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. The accomplished baker will enjoy considerably expanding his or her repertoire with The Advanced Professional Pastry Chef.

"Bo Friberg’s The Advanced Professional Pastry Chef is a superb resource for the pastry student, as well as the established chef. His years of experience as a chef and teacher shine through in these well-formulated recipes and insightful tips. This is an essential book for every student of pastry who aspires to a higher level."
–Jacquy Pfeiffer, Pastry Instructor and Owner of the French Pastry School