This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozanges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel, English and Scotch pastry.

'An utterly adorable, pitch-perfect romance' Taylor Jenkins Read, author of Daisy Jones and The Six When chef Charlie Goodwin gets hit on the head on the L.A. set of her reality baking show, she loses a lot more than consciousness; she also loses her ability to taste and smell - both critical to her success as show judge. Meanwhile, Charlie's identical twin, Cass, is frantically trying to hold her own life together back in their quaint mountain hometown while running the family's bustling bakery and dealing with her ex, who won't get the memo that they're over. With only days until Christmas, a desperate Charlie asks Cass to do something they haven't done since they were kids: switch places. Looking for her own escape from reality, Cass agrees. But temporarily trading lives proves more complicated than they imagined, especially when rugged firefighter Jake Greenman and gorgeous Physician Assistant Miguel Rodriguez are thrown into the mix. Will the twins' identity swap be a recipe for disaster, or does it have all the right ingredients for getting their lives back on track? Readers love The Holiday Swap: 'A feel good story, romance, Christmas, dogs and cake! What more could you ask for?' - 5 STARS 'A perfect mix of fun and romance!' - 5 STARS 'A delightful festive read with drama that will pull you in' - 5 STARS 'A glorious holiday adventure with a dash of romance and sibling love . . . Great fun!' - 5 STARS 'Delightfully entertaining and thoroughly addictive . . . the perfect winter romance to curl up with this Christmas, with an ending worthy of a Hallmark movie' - 5 STARS

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs, and creams, it shows what a delicious variety of iced treats were once widely available -- and can still be made quickly and easily today.

The books begins with an exceptional selection of "water ices" as sorbets were once known -- lime, tangerine, apple, mille fleur, pistachio, white raspberry, muscat, and many more. Sorbets are increasingly popular, both for their clear taste and the fact that they are fat free. Then comes a section on granitas of a very sophisticated kind -- roman punch, rum punch, and a sensational dry sherry granita.

Section II starts wth cream ices of both kinds -- those that use cream and those that have a custard base. Among the enticements on offer are raspberry and red currant ice cream, green tea ice cream, and a luscious almond praline cream ice. Iced souffles come next including caramel and the aptly-named souffle des anges, a heavenly confection of maraschino and orange-flower. Bombes feature next, with instructions on how to prepare such forgotten delights as Pompadour Bombe (coffee cream, strawberry cream, lemon water ice, tangerine water ice) and the irresistible Harlequin Bombe (green chartreuse cream and orange water ice). From the cold charms of ices the book moves on to the cool blandishments of jelly. The maraschino, cassis, and rose jellies, elegant vanillaand coffee jellies, and wonderful fresh fruit jellies to while the summer away -- grape, cherry, peach, apricot, and white currant. Next come the jellied creams, justly beloved by the Victorians: succulent nectarine cream, cantaloupe melon cream, mirabel cream, mulberry cream, greengage cream, and many more. Then come the liqueur creams: chartreuse both green and yellow, pink maraschino cream, chestnut and caramel creams perfect for winter, and regal Victoria cream studded with jewel-like glace fruits.

The book continues with a section on jams, preserves, and compotes, concluding with a section on wine cups and fruit beverages including refreshing cherryade, mille fruitade, and the ravishing Chianti cup -- a holiday in a glass. Full directions are given for all recipes, and there is a detailed index.

Affordable home ice cream making machines are now widely available, and for the creams and jellies no equipment is required except for a fridge. So buy this book and rediscover the lost world of ices, jellies, and creams.

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In "Flour Water Salt Yeast," Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you're a total beginner or a serious baker, "Flour Water Salt Yeas"t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
" Flour Water Salt Yeast" is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Elevating salads to their rightful place as stylish and satisfying dishes, you will find more than 50 recipes to tempt your taste buds with exciting textures and zingy flavours. The Well-Dressed Salad combines flavours from around the world to create refreshing, filling and healthy salads. With seasonal ingredients from blood oranges, asparagus to quail and crab this book combines unique ingredients to create mouth-watering dishes and Jen's innovative dressings compliment your salad beautifully. From larger dishes to small plates all recipes are great on their own or as sharing platters. Recipes include well-known Mediterranean classics such as Tabbouleh and Fattoush to contemporary fusion dishes like Raspberry Duck with sugared pecans. With more and more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to try new salads ideas.

Bat just wants to make friends, but everyone is scared of him! When other animals see Bat's shadow at their window, they're terrified and think he's a monster. How can Bat show them that he just wants to share some cake? This is the perfect snuggle-up bedtime story, with rich, glowing pictures, and a gentle, reassuring story. Children will fall in love with little Bat, who longs to share his baking with some friends A gorgeously illustrated picture book, full of sweet, endearing characters and a story that children will ask for again and again I'm Not Scary would make a great non-scary gift for Hallowe'en! I'm Not Scary is the fabulous debut picture book by hugely talented illustrator, Raahat Kaduji. Raahat loves creating gorgeous, atmospheric scenes and sweet, endearing characters. Her work is inspired by nature, wildlife and the English countryside where she lives. She especially likes to create pictures that are gently comforting - but with a touch of adventure!

Blooming marvellous cake decorating ideas for spring, summer, autumn and winter... all made with delicious buttercream! This stunning collection of floral buttercream cake decorating projects for all seasons is brought to you by the world's leading instructors of buttercream techniques, Queen of Hearts Couture Cakes, bestselling authors of The Contemporary Buttercream Bible, 100 Buttercream Flowers and Buttercream One-Tier Wonders. Bursting at the seams with beautiful buttercream blooms, this bumper cake decorating book gives you all the inspiration and know-how you need to create sensational floral cakes all year round. Each of the 16 design concepts is presented as a spectacular tiered cake, a more accessible single tier cake and a beginner-friendly batch of cupcakes, making over 48 projects in total! From piping buttercream flowers on cupcakes to creating jaw-dropping buttercream wedding cakes--this is the ultimate guide to cake decorating with buttercream flowers.

Who doesn't enjoy a plate of NUTELLA (R) on toast? In this Official Nutella (R) Cookbook, the universally popular hazelnut cocoa spread that is a staple of the breakfasts and snacks of our childhood is taken to a new level here by Chef Gregory Cohen in 60 mouthwatering recipes. Discover a delicious array of cakes, pastries and desserts made with the classic store cupboard ingredient. Bakes include Nutella (R) mixed berry muffins, babka and orange cake, alongside delights such as Tarte Tatin, vanilla & praline eclairs and Yule log. With techniques and recipes to suit every level of expertise, this book will appeal to everyone with a shared love of the World-famous spread.

How did white bread, once an icon of American progress, become "white trash"? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.
" "
"White Bread" teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet "pain au levain, " he shows how efforts to champion "good food" reflect dreams of a better society--even as they reinforce stark social hierarchies.
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, "dirty" bakeries run by immigrants. Fortified with vitamins, this bread was considered the original "superfood" and even marketed as patriotic--while food reformers painted white bread as a symbol of all that was wrong with America.
The history of America's one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation's decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for "unhealthy" eaters and discrimination on the basis of eating habits grow increasingly acceptable, "White Bread" is a timely and important examination of what we talk about when we talk about food.

"From the Hardcover edition."

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

OVER 80 DELICIOUS IDEAS FOR YOUR FAVOURITE BANANA RECIPES Sweet or savoury, the humble banana can be elevated to new heights to create innovative and mouth-watering dishes. Rustle up a scrumptious red Thai banana curry or some delectable green banana fries. Or if you're craving something classic, treat yourself to some banoffee cupcakes or kick back with a banana martini. Sally El-Arifi is a baker and chocolatier. She guides you through classic pairings as well as modern twists to showcase the versatility of the beloved fruit, from the parts you love to the parts you would usually throw away. The Little Book of Bananas packs a punch with recipes for every occasion, whatever the season.

"Panna Cotta: Italy's Elegant Custard Made Easy" is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for cooks who are looking for dessert and first-course recipes that have plenty of style but require little fuss.

This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. By swapping out or adding in a few ingredients, an almost infinite number of flavorings and garnishes emerge. And though the name means cream, many of the panna cotta in this collection are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese.

With ENLIGHTENED SOUPS in hand, home cooks will have more than 150 quick, delicious, and innovative options from which to choose. From new takes on classics like chicken soup with herbed dumplings and Tuscan minestrone to innovations like butternut bisque with Gruyere croutons and Hanoi beef noodle soup, ENLIGHTENED SOUPS is filled with choices for any day of the week, any time of the year. Like all of the books in the Enlightened Cooking series, the recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home cook. Every recipe includes a nutritional analysis, and at the back of the book, quick-search appendixes indicate which soups are especially low in fat (fewer than 3 grams per serving), especially low in calories (150 or less per serving), and especially low in total time required (from start to finish). The recipes are divided into pureed, meat, poultry, seafood, vegetable, and legume soups.

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense "BBQ Sauces, Rubs & Marinades For Dummies" shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.

Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meatBuild a BBQ tool setCraft your own saucesSmoke and grill like a proMarinate like a masterChoose the perfect time to add sauceRub your meat the right wayWhip up fantastic sidesAdd flavor with the right fuelPlan hours (and hours) aheadCook low and slow for the best resultsAvoid flavoring pitfallsTurn BBQ leftovers into ambrosia

Complete with helpful lists of dos and don'ts, as well as major barbecue events and associations, "BBQ Sauces, Rubs & Marinades For Dummies" is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

Over 100 delicious recipes suitable for people with diabetes -- and those without! A healthy diet should be an important feature of our daily life and include a variety of foods from all food groups -- plenty of vegetables and fruits, breads and cereals, some dairy foods, lean meat and/or meat alternatives, and a small amount of polyunsaturated and monounsaturated fats. All recipes in this book satisfy the nutritional guidelines suitable for diabetes and overall healthy eating. Unless otherwise stated, the recipes use wholegrain cereal products, low-fat dairy products, minimal sugar and polyunsaturated and monounsaturated fats. In the interests of health and diabetes management, each recipe provides a nutritional analysis per recipe and serve for: Kilojoules; total fat; saturated fat; fibre; carbohydrates; sodium; protein.

The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers

Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.

No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson – now an established photographer, following his successful exhibitions in the US.

From the pubisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.

For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

Named one of the Best Cookbooks of 2020 by Food + Wine, David Lebovitz, and Delish.com, and one of the Best Baking Books of 2020 by Pastry at Home and Dallas Morning News "Jason's love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary." -From the foreword by Martha Stewart Jason Schreiber, one of New York City's most influential and popular food stylists, combines aesthetic flair and flavor in 75 whimsical recipes that celebrate fruit and cake in all their festive and delicious glory. In gorgeous photos and dozens of fresh and flavorful recipes, acclaimed food stylist Jason Schreiber shatters misconceptions about that most maligned of desserts-fruitcake-by imaginatively breaking with convention as he pays homage to the delicious combination of fruit and cake. Forget those dried artificially dyed candied doorstops that everyone regifts and passes on. Fruit Cake is a tasty epicurean tour through dozens of cakes and other pastries that use a variety of fruits, combining them with diverse fillings, as well as liquor, nuts, and more. Interwoven with the recipes are stories, anecdotes and asides that are just as charming and intriguing as the lush, full-color photos that accompany them. Each recipe in Fruit Cake showcases one of thirty-eight fruit, whose natural sweetness and juice make desserts that are perfectly moist and sweet without being overpowering. Indulge your taste buds with his beautiful, fanciful creations, including: Constant Cravings-cakes like Raspberry Tea Cake and Polenta Pound Cake with Spiced Mandarins that will satisfy your cravings at any hour of day Out of Hand-finger-focused treats perfect for pocketing or dressing to impress, such as Mango Coconut Cashew Bites and Blueberry Ginger Studmuffins Showstoppers-cakes for the spotlight that you can humblebrag about "just throwing together," including Passionfruit Lime Pavlova and Horchata and Roasted Plum Sorbet Cake All Rise-the next best thing to eating sumptuous creations like the Blood Orange Bee Sting Cake or Bourbon Peach Kugelhopf, and other sumptuous creations is smelling the just-risen yeasted dough Soaked-try one slice of these decadent cakes that marinate in booze for days-whether it's the likes of the Pomegranate Molasses Cake or the Fig, Port, and Chocolate Cake-and you'll need a designated driver Filled with divine desserts for all seasons, this wonderful cookbook will forever change the way you think about fruit and cake.

Bake exquisite cookies, bars, and doughs perfectly every time with Sally's Cookie Addiction, the long-awaited follow-up to food blogger Sally McKenney's popular cookbook, Sally's Baking Addiction. Are you ready to sink your teeth into Brown Butter Toffee Chocolate Chip Cookies? How about Peanut Butter Nutella Swirl Cookies or Pumpkin Spice Sugar Cookies? Featuring a mouthwatering selection of cookies, cookie bars, cookie dough dips, slice-and-bakes, no-bakes, and more, Sally's Cookie Addiction features dozens of delicious flavors, including chocolate, butterscotch, peanut butter, sugar, coconut, lemon, s'more, and oatmeal, oh my! A world of baking wonder awaits you and all the lucky people you'll share these treats with. The best part? In Sally's Cookie Addiction, Sally will tell you how to make each and every cookie in the book ahead of time. So, if you want to start preparing for the holidays, or if you just like keeping cookie dough in your freezer for those critical cookie emergencies, this is your source for: Family favorites, including Crispy-Edged Chocolate Chip Cookies, Giant M&M's Cookies, and Cookie Cutter Sugar Cookies Holiday cookies, including Gingerbread Cookies, Cranberry Spice Rugelach, and Easy Cinnamon Snowballs Shortbread and slice-and-bakes, including Shortbread Jam Thumbprints and Maple Walnut Slice-and-Bake Cookies A host of sprinkle-topped and sprinkle-filled delights, including Pinata Cookie Surprises and Giant Funfetti Cookie Pizza Enticing recipes to satisfy every craving, whether for rich chocolate, satisfying nuts, chewy oatmeal, or fun flavors Complete with tips on how to bake the perfect cookie and gorgeous photography, Sally's Cookie Addiction is the only cookie book you need on your shelf. Prepare for your kitchen to be the most popular room in the house while the smells of Warm Chocolate Chunk Skillet Cookies, Lemon Creme Sandwich Cookies, and Soft-Baked Sugar Cookie Bars emanate from the oven! Hungry for more? Learn to create even more irresistible sweets with Sally's Baking Addiction and Sally's Candy Addiction.

A collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon. Millions of readers have discovered the delights of a trip to Mitford, and they've all found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan's personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon's Mitford Cookbook & Kitchen Reader is a veritable feast. "[Jan Karon's] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford."--The Cleveland Plain Dealer

Satisfy that chocolate craving as soon as it strikes with Mug Cakes: Chocolate - over 30 recipes for quick and delicious chocolate cakes that require minimal effort and time. Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly, gooey cake to indulge in all by yourself. Mug Cakes: Chocolate shares recipes for all varieties of chocolate cakes, from the simple dark chocolate; banana and chocolate; and chocolate orange to cakes which push your mug-cake-making skills to the max, like the swirl marshmallow or marble cake. Use your chocolate favourites of Nutella, Crunchie bars or Oreos and make irresistible cakes in a matter of minutes. Ideal for one (or maybe two if you're feeling friendly), these cakes are perfect for when you're low on ingredients or don't want the effort of making a large cake that takes an hour to cook. When you're looking for a quick treat - in front of the TV, for kids after school, or for an impromptu dessert - Mug Cakes: Chocolate will have you sorted. With a cute design and photographs to show you that these cakes really do turn out looking scrumptious, all you need is five minutes to spare, a microwave, and a serious cake craving!