Cakes are the utmost symbol of celebration and add sweetness to our lives beyond the sugar used to make them.

Natural food dyes like turmeric and beets lend supernatural hues to any batter or frosting. Buckwheat and brown rice flour give nuttiness and texture. And sweeteners like coconut sugar and date syrup add depth of flavor. With 70 recipes and easy swaps throughout, healthy doesn't need to mean cutting out sugar, nor does it need to be lackluster.

Whether it’s a birthday, anniversary, or any old Tuesday, cakes make it a celebration. With recipes like Nectarine Upside-down Cake and Date, Banana, and Rum Loaf, Natural Cakes utilizes easy swaps like fruit sweeteners, nut milks, and whole grain flours to make delectable, beautiful, and wholesome cakes.

Celebrate deliciously and beautifully! Master sugarcraft sculptor Alan Dunn shows how to create festive cakes decorated with cascading, lifelike floral arrangements built from sugarpaste. Make your cakes the centerpiece of any celebration with romantic flowers, lush foliage, brightly colored fruits, and fantasy butterflies. Alan's easy-to-follow directions, accompanied by stunning, mouthwatering photographs, cover 35 floral varieties and 18 charming cake designs for weddings, anniversaries, birthdays, christenings, holidays, and more. If you're looking for the ultimate guide to sugarcrafting, this book won't fail to impress.

This gift-sized guide has delicious recipes for savory and sweet treats, from sandwiches and tart to cakes, scones, macaroons, shortbreads and preserves. Some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps, cream horns or the classic scone. Plus there's everything you need to know to brew to the perfect pot of tea (not to mention the odd cocktail and bowl of punch). Sample menus help you to plan your tea, whether you're looking for a lively party, the last word in elegance or a hearty winter tea by the fire. Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some beloved dishes. Includes dual measures.

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!

This Essential Guide is the all inclusive one stop shop to gluten and allergen free baking. Six chapters each dedicated to a specific flour including 50+ diverse recipes that are packed with the information you need for successful gluten free baking. From delicious Stove Top English Muffins, Cheesy Skillet biscuits, and Chocolate Babka Bread to Fig Newtons, Graham Crackers and Funnel Cake. Learn how to make these unique and hard to find allergen free recipes. Brittany and Iris will help you: Learn how to successfully bake with each flour Learn how to best substitute each flour Understand the basics of baking without eggs, corn, soy, dairy Learn the ins and outs of all the unrefined sugars and how to exchange them. Also Included are baking tips from some of today s leading gluten free experts: Elana Amsterdam Beth Hillson Ricki Hellar Amy Green Linsey Herman Kelly Brozyna Katie Higgins This complete guide will provide you with all the information and useful tips you need to prepare wonderful baked goods you never thought possible and will gift you with the knowledge to create your own.

Now you can enjoy the soul-warming aromas and beguiling flavors of homemade sourdough with much less fuss and with a whole lot less time in the kitchen. In Sourdough Breads from the Bread Machine, best-selling bread-machine author Michelle Anderson turns her expert hand to sourdough breads and shows that these supposedly difficult breads really can be very easy to make, if you have a bread machine in your kitchen arsenal. She does so by way of delivering 100 delectable and foolproof recipes, from basic loaves for the weekday whirl to rustic artisan breads like ciabatta, focaccia, brioche, and baguettes, along with nut breads, cheese breads, herb breads, and sweet dessert breads like babka and stollen. The recipes include: Light Rye Sourdough Dates and Maple Bread San Francisco Sourdough Blue Cheese-Pecan Sourdough Multigrain Sourdough Sourdough Cinnamon Rolls You will learn how to acquire, work with, and store a good sourdough starter. You will find family-recipes for lunchbox sandwiches and elegant breads to serve when you have company. You will find healthy breads made with whole grains and with nutritious filings like nuts, yogurt, veggies, and fruit. Above all, you will find breads that are a delight to eat. And you probably know that working with sourdough always yields lots of extra dough, called "discard." The book has a special chapter that reveals all the glorious things you can make with sourdough discard, from Sourdough Brownies and Sourdough Blueberry Muffins to Sourdough Pancakes, Sourdough Lemon Scones, and even Sourdough Chocolate Chip Cookies. This is a book that makes sourdough easier than you ever thought-and better tasting than ever.

Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.

Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

When he wrote about Jim Lahey s bread in the New York Times, Mark Bittman s excitement was palpable: The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I ve used, and it will blow your mind. Here, thanks to Jim Lahey, New York s premier baker, is a way to make bread at home that doesn t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic no kneading necessary. The process couldn t be more simple, or the results more inspiring. Here finally Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home."