London's acclaimed champions of brunch share the recipes that made the Sunday Cafe a runaway success. Alan Turner and Terrence Williamson, the pioneering chefs behind London's hugely popular Sunday Cafe, share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch. From quick and easy breakfast staples to fabulous group feasts, and inspired by a list of global ingredients, this book will give you everything you need to master the art of the weekend's most enjoyable meal. Among the delicious ideas to try in the book are: Feta Kale and Quinoa omelette, Salt Cod Potato Benedict with Poached Eggs and Hollandaise, Roasted Fruit Waffle with Almond Brittle, Spinach, Pea and Parmesan Pancakes, Salmon Kedgeree with Beetroot Slaw Courgette Fritters with Halloumi, Dukkah and Mint Yoghurt The book also has a selection of heartier Sunday Specialities for those after a more filling meal, as well as delicious bakes and tasty jams, as well as a complete guide to making your own brunchable condiments as well as flavourful smoothies and juices to go with your food. From getting the fundamentals right to creating sophisticated and appealing plates, this comprehensive guide will give you everything you need to recreate the Sunday Cafe's delicious brunches in your very own home!

Cake and style queen Katherine Sabbath has long known the heartwarming effect of bringing a knockout cake or a plate of brownies to a party or gathering. As a self-confessed introvert, she learnt early in life that baking sweet treats to share is a powerful tool to connect with people and show them she cared. In Bake My Day, Kat shares over 50 of her most beloved bakes so that you too can sprinkle sweet joy everywhere you go. Start off simple with Crack for Chocolate Lovers or Instant-Hit Caramel Slice, flex your spatula with Rose and Fig Love Cakes or a Rippin' Raspberry Slice, then go next-level with the Choc-Studded Party Starter or Vintage Dreams Showstopper. With clear instructions, step-by-step photography and the most wonderfully outrageous designs, Kat provides all you need to bake your way to people's hearts at your next staff morning tea, local fundraiser or birthday party. Ready to bake someone's day?

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.

French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly representing the diverse regions of their native country shares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected here will satisfy anyone who is curious about the varied dishes of this epicurean country. Some recipes you will find here include:Foie gras in a Madeira sauceSomme scallops in wine and creamPuff pastry with blue cheese and pearSheep cheese and potato pastriesThis unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of France a country rich in many different cuisines.A Good Cook Book Club selection, French Country Cooking is both warmly personal and wittily political, includes fascinating legends from la France profonde, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing!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.

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations-pie-deas-it's almost like having Erin in the kitchen baking pies with you.

There's a new kind of cake that is causing a sensation - cakes that don't make gravitational sense, and which people won't believe are real. Awe-inspiring and often amusing, they are a fantastic way to create a show-stopping conversation piece, as well as of course offering something delicious you can share and eat! Here you will find surprises such as a suspended tap over a bubbling bathtub full of yellow ducks, or a watering can being poured over pretty cake flowerpots, and a giftwrapped box being ribbon-tied by a bluebird. And of course there are fun cakes for children (of all ages), from an impossibly stacked set of blocks to cascading sweeties.

The essential reference to modern cake decorating with buttercream icing, this remarkable book demonstrates more than 50 innovative techniques in beautiful step-by-step photographic sequences. With over 40 stunning cake designs to create at home, from simple cupcakes to three-tiered wonders, you will discover the sheer accessibility of buttercream, which needs very little specialist equipment or skill to get started. Start by perfecting a stable buttercream recipe that also tastes delicious then learn how to pipe simple textures and patterns, buttercream roses and an array of other flowers. From there you will learn how to create a myriad of creative effects in buttercream using diverse techniques such as stamping, stencilling, palette knife painting, buttercream transfers, lace and crochet effects, brushed embroidery, marbling, blending, writing, embellishing and more! If you're a beginner, you will learn new techniques that you can put into practice straight away on easy, single-tier projects and cupcakes; while more experienced cake decorators will enjoy mastering some of the more intricate and advanced buttercream piping techniques and create stunning three-tier cake designs. This is the only complete guide to creating buttercream cakes, bringing a traditional cake-decorating method bang up to date for the modern baker! Praise for the book: "The Contemporary Buttercream Bible is an absolute game changer in the industry of cake art. I've never seen techniques and talent presented in such a way as to be concurrently hugely aspirational yet completely approachable. I look forward to learning all the skills that I, as an artist in rolled fondant, have only the most rudimentary grasp of. Not since Cakewalk by Margaret Braun have I been this excited about a cake book. Bravo!" - Chef Duff Goldman, Ace of Cakes "If you love buttercream you'll adore this book. Lots of fascinating techniques to try and lovely ideas to develop. Thank you Valeri and Christina for generously sharing your buttercream secrets." - Lindy Smith, author of The Contemporary Cake Decorating Bible

You shouldn't have to compromise on flavour, texture and the look of your cake just because it's vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker. Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book - a must-have for every baking-enthusiast's kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you'll never again have to make compromises on flavour, texture and design when baking vegan. Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too. With The Vegan Baking Bible by your side, you'll never stop saying, 'I can't believe it's vegan!'. Contents Introduction: including tips and techniques Cupcakes and muffins: including carrot, banana, pumpkin, chocolate, corn, vanilla Basic Cakes: including lemon & yoghurt, poppyseed, genoise, tiger, almond, clementine, strawberry, caramel, apple, carrot, saffron Traybakes: coffee, berry, cinnamon, chocolate, courgette Layer cakes: princess, dark chocolate, chocolate fudge, carrot Icings/Frostings: vanilla, chocolate, buttercream, mousse, caramel, ganache Classics: Brownies, chocolate souffle, cheesecake, fruit cake Cookies/Biscuits: chocolate chip, amaretti, biscotti, snickerdoodles, macaroons, meringues, gingerbread Yeasted dough: cinnamon buns, brioche, bagels, chocolate bread, semlor

Let Kim-Joy and her signature cuteness brighten your celebrations. From birthday cakes to year-round events, all occasions are covered! The 60 sweet recipes are bursting with colour, imagination and fun and there's something for everyone, no matter what their baking skills. Big occasions include birthdays, Valentine's Day, Halloween, Christmas, weddings; and there are plenty of other celebrations too - Graduation Day, New Year's, new baby, Pride, Thanksgiving, Day of the Dead, Pancake Day and many more. Vegan and gluten-free alternatives are provided so that no one needs to miss out! This joyful collection of recipes includes all the step-by-step photography, clear instructions and words of positivity you need to learn to bake and decorate just like Kim-Joy.

Cutters are a fun and easy way to create fabulous cake decorations. In this book, Sandra Monger shows you how just a few basic cutters can be used to great effect to make a huge range of decorated cakes, from a stunning yet simple wedding cake to a magical fairy castle cake. There are 13 gorgeous designs to choose from in a variety of contemporary styles, each accompanied by step-by-step instructions, a comprehensive materials lists, and a fabulous photograph of the finished cake. The book also includes a useful guide to the various cake coverings and edibles used, including handy recipes for making your own; information on the materials and tools you need; and a basic techniques section on how to cover a cake, using different types of cutter, and creating a textured finish. This is a must-have resource for beginners as well as more accomplished sugarcrafters looking for ideas and inspiration for decorating cakes using cutters in fun and imaginative ways.

Comprehensive in scope, authoritative in style, and offering clear, practical and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker's Companion is the one book you'll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes and revisions to keep it relevant to today's modern baker. Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker's Companion is an essential kitchen tool.

The popularity of television shows such as "Cake Boss," "Ace of Cakes," and "Cupcake Wars" attests to a widespread fascination with perfectly decorated desserts. More than 30 original, mouthwatering cake and cupcake designs let everyone join in the fun. Pages are perforated and printed on one side only for easy removal and display. Specially designed for experienced colorists, "Designer Desserts "and other Creative Haven(R) coloring books offer an escape to a world of inspiration and artistic fulfillment.

The Paleo diet has swept the US as a huge nutritional and lifestyle trend that many have embraced, and is briskly making inroads in the UK. But what is the modern dessert lover to do when traditional baking ingredients such as flours, grains, dairy, and sugar are off the table? Never fear. You can have your cake and your Paleo lifestyle too! Written by Heather Connell, author of the popular blog, Multiply Delicious, Paleo Sweets and Treats shows you how to bake delicious treats using fresh, seasonal produce, natural sweeteners, and nutritionally dense, grain-free flours. You won't miss out on anything with treats such as: Dark Chocolate Pot de Creme with Roasted Cherries, Sweet Potato Tarts, Orange Pomegranate Cupcakes, and Mango Coconut Sherbert. This Paleo diet dessert cookbook gives you easy-to-make indulgent treats to let you stay the Paleo course. This collection of seasonally-focused recipes gives you Paleo-friendly options for any dessert craving.

Traybakes are one of the simplest forms of cakes and are always popular. The joy of a traybake is that it can be prepared in very little time and cut into easy and regular shaped slices or squares to serve or sell - and of course to eat! They transport easily in their tin and are just right for offering up at a bake sale. This glorious baking book makes it really easy. Every recipe fits the same standard tin size, so there is no hunting for specially sized equipment, and they each make 24 slices. Chocolate brownies and blondies, lemon meringue, red velvet and more...this will become your go-to collection of tried-and-tested irresistible bakes for family and friends. *

The wonderful thing about making a salad is that it's a relaxed, stress-free way of cooking, with endless possibilities for customisation. By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner.

In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the fuss-free Hot and Sour Chicken in Gem Lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.

Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transform ordinary salads into extraordinary feasts.

This book contains all the soups you will ever need in one essential, easy-reference guide. The collection of 500 recipe ideas is based on one of the world's best-loved dishes, covering every classic and popular soup from around the world, as well as scores of new and contemporary ideas. Try Fiery Tomato Soup with Red Pepper Cream for a clever combination, or Vermouth Soup with Seared Scallops, Rocket Oil and Caviar for a sophisticated showpiece. Tips and techniques for adapting ingredients, texture and spiciness appear throughout. This excellent compendium shows how to combine the best in texture and freshness in a single bowl of soup.

"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly-remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees. Happiness is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time. Happiness is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.

The ultimate cookie cookbook, from the bestselling author of The Baking Bible.

This is your must-have cookie book, featuring nearly every cookie imaginable, from rustic Cranberry Chocolate Chippers to elegant French macarons, and everything in between—simple drop cookies, rolled-and-cut holiday cookies, brownies and other bars, pretty sandwich cookies, luxurious frosted or chocolate-dipped treats, and much more. With legendary baker Rose Levy Beranbaum’s foolproof recipes—which feature detail-oriented instructions that eliminate guesswork, notes for planning ahead, ingenious tips, and other golden rules for success—it’s easy to whip up a batch of irresistible, crowd-pleasing cookies anytime, for any occasion.

Standout classics and new favorites include:

• Rose’s Dream Chocolate Chip Cookies
• Lemon Lumpies
• Black Tahini Crisps
• Peanut Butter and Jelly Buttons
• Double Ginger Molasses Cookies
• Caramel Surprise Snickerdoodles
• Mom’s Coconut Snowball Kisses
• Chocolate Sablés
• Gingerbread Folks (with a special sturdy variation for gingerbread houses)
• Pecan Freezer Squares
• Brownie Doughnuts
• Brandy Snap Rolls
• Plus “extra special” details including homemade Dulce de Leche, Wicked Good Ganache, Lemon Curd, and more

This title features 100 recipes for traditional breads of the world shown in 600 photographs. It includes great classic breads, such as Italian Ciabatta, French Baguettes, Irish Soda Bread, and San Franciscan Sourdough, as well as less well-known, but no less delicious breads, such as Portuguese Corn Bread, Welsh Clay Pot Loaves, and Syrian Onion Bread. A detailed step-by-step techniques section explains every stage of the bread-making process, as well as a complete guide to useful baking equipment. There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This comprehensive guide provides the answers, combining fabulous close-up photographs with essential information and delicious recipes. Organized by country, there are over 100 breads from every corner of the globe - from France and Italy to the West Coast of America. Each recipe includes step-by-step instructions, from mixing the dough to baking the loaf. Whether you'd simply like to identify an unusual bread, or want to try your hand at baking a classic loaf, this book is an essential addition to every cook's kitchen shelf.