When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

Chocolate is a worldwide favorite in all of its forms and flavors, from bitter to extra sweet and light to dark; everyone enjoys the decadent flavor of chocolate. Recent studies have proven the health benefits of chocolate, especially dark, and the flavor is delicious in all types of recipes. In Chocolate Delights Cookbook, Volume I, author Karen Jean Matsko Hood presents her collection of more than 250 exciting chocolate recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding the history of chocolate, folklore, cultivation, and much more. With recipes using readily available ingredients, Chocolate Delights Cookbook, Volume I, will be a valued addition to any chef's bookshelf.

Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Using no more than 5 ingredients, you can treat yourself to something sweet with minimal effort - for example, White Chocolate & Strawberry Cheesecake, Peach & Blueberry Jalousie, Kaffir Lime Tart, Fast Fruit Brulee, Chocolate & Pistachio Souffles, Banana & Sticky Toffee Tarte Tatin, Blackcurrant Galettes, Hot Mango & Passion Fruit Souffles and Apricot & Blueberry Cobbler.

This health-focused guide is the perfect starting point for anyone looking to make sourdough bread from ancient and whole grains. These approachable recipes, with step-by-step pictures and helpful tricks, will be an introductory course to the large number of people looking to bake sourdough from all-natural ingredients, that still yield its quintessential taste and texture. This collection covers everything you need to know about baking sourdough with alternative grains-making a starter from scratch, helpful baking equipment, tackling common problems-so readers walk away feeling like gurus. Recipes address the specific challenges of baking with different grains, offering detailed instructions as well as troubleshooting guides, so readers can fix whatever problems they encounter along the way, making the process nearly foolproof. Perfect Elaine's easy-to-follow Master Recipe and then apply it to breads made from alternative flours for a rewarding, cleaner product. Enjoy a range of sourdoughs made from wholegrain, rye, einkorn, spelt and more, as well as inventive recipes that play off your starter, such as Spelt and Cheese Focaccia and Buttermilk Sourdough Scones. Recipes combine ancient grains and white flour, for a delicious outcome that clearly reflects Elaine's hard work in coming up with the perfect flour ratios for the best ancient grain sourdough. This book has 60 recipes and 60 beauty photos.

There are few people who can resist the smooth, crumbly texture of a rich fruit tart, or a warm snack encased in crisp, buttery pastry. This book contains over 135 recipes for quiches, tarts, double-crust pies, parcels and pastry cases. Choose from well-loved dishes, such as Quiche Lorraine, Rich Game Pie, and Scallops and Mushrooms in a Puff Pastry Case. Sweet pastry chapters include pies and tarts made from shortcrust, choux, puff and filo pastries, and rich desserts made with chocolate and nuts. There are recipes for Summer Berry Tart, Chocolate Eclairs and Bakewell Tart. Packed with fabulous ideas and helpful advice, this is an essential kitchen reference.

Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making. This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

With Apple Delights Cookbook: Catholic Edition, Karen Jean Matsko Hood has expertly compiled some of the best recipes to be had concerning this delicious and versatile fruit. You will never regard the apple in the same way again after becoming familiar with this useful and easy-to-use new cookbook. It includes page after page of exciting, surefire apple recipes and features Bible verses, prayers, and reflections for the Catholic reader to enjoy and reflect upon while cooking. Also inside are sections that discuss the characteristics of popular varieties, apple facts, folklore, festivals, a sampling of the author's own spiritual poetry, and much, much more.

Happiness in a Mug Cake is exactly that – mug cakes built to satisfy your cake cravings, all ready in your microwave in an instant. With fun flavours like mint chocolate or white chocolate and blueberry, and staple classics like carrot cake or apple crumble, whatever mood you're in, we have the cake for you. No mess, no fuss, no waste, no expense. Just add your ingredients, mix, then wait for the ping and tuck in!

As featured in Epicurious, Bake Magazine, and Glamour Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.

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!

"I was inspired to write this book by my children Melody and Cody. I so wanted them to be able to recreate some of the same recipes that have been in our family and have some memories of the days gone by in the way of food. My Daughter is now getting married and looking for help with recipes and techniques in cooking so, I thought I'd put it in print. I hope it will also inspire you or a bride you know, to pass on those old family recipes to the next generation, recipes that will stir up some memories.

My grandfather, Richard Heinrich, was a baker who came to this country from Germany and my Grandmother Clara was from Austria. They met and fell in love here in America. Clara was a personal chef for a wealth family in Connecticut. Together they raised their family and started the Heinrich Bakery in Southington, Connecticut. They have both passed away and, unfortunately, a great deal of their recipes have gone with them. My father Erwin, also a great cook, would pass on techniques on cooking and give me advice on cake decorating.

" -From the Introduction