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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses
Learn the secrets of sugar floristry with Petalsweet Cakes founder
Jacqueline Butler. In her exquisite and accessible book, you'll
learn in step-by-step detail how to create modern and
sophisticated, stylized sugar flowers, and how to use them to
create beautiful arrangements on wedding and celebration cakes.
Inside you'll find instructions and step-by-step photographs for 18
stunning sugar flowers in various stages of bloom, as well as
flower buds and leaves, using the clean and contemporary color
palette that Jacqueline's work is known for. Through six diverse
projects you'll then learn how to use these foundation flowers in
combination with filler flowers to create elegant cake designs,
including working directly on single-tier cakes and multi-tiered
cakes, as well as working on pre-made styrofoam cake toppers and
separators. Lavishly illustrated with over 600 photos, this
inspirational and practical step-by-step cake decorating book will
be your go-to reference on sugar flowers for years to come.
Want to eat well, reduce food and packaging waste and save some
money? Home Bird is here to help, going back to basics with
seasonal, bold and wholesome recipes that are not only better for
the environment but also your well-being and budget. Influenced by
nostalgic meals and cooking for loved ones, Megan Davies has
written this book for the eco-minded home cook. She includes
invaluable tips on how to make ingredients stretch; from potato
peel crisps to pickled cucumber and beetroot. Megan also features
ways to turn leftovers into a new meal, such as a Roasted Fennel,
Chive and Dill Pasta Bake or Frittata, both from a leftover Raw
Fennel, Chive and Dill Salad. Recipes include multi-tasking brunch
or late-night dishes such as Bircher Pancakes or Sweet Potato Baked
Eggs. Suppers for Sharing that can be scaled up to feed a crowd or
down for a more intimate occasion range from Roasted Squash with
Almonds and Tarragon to the best Roast Chicken recipe with Pan
Pastry Croutons (plus, of course, ways to use up any uneaten
chicken!). From On the Side accompaniments and stunning Sweet
Things such as Pot Luck Tarte Tatin this collection of delicious
and ingenious recipes will have all the inspiration you need to run
a more sustainable home kitchen, reduce your carbon footprint and
make the sort of small changes at home that can make a big
difference to our world.
Turn pasta night from drab to exciting, tired to fresh, with 175
recipes for the best and yummiest pasta sauces imaginable.
Everybody loves pasta-but not if it's made the same way night after
night. Families with kids, especially, eat loads of pasta, but it's
awfully easy to get stuck in a "red-sauce rut," eating one version
or another of marinara sauce over and over again. Enter author
Allan Bay, an expat who lives in Rome who has written some of
Italy's best-selling cookbooks. Bay opens up in these pages a big,
bold new world of pasta sauces, some from the classic Italian
repertoire, other brilliant new creations of his own. They have all
sorts of main ingredients, from beef and chicken to shrimp and
clams to glorious veggies from artichokes to zucchini. All of the
sauces are easy to prepare and every one cooks up fast. The
Complete Book of Pasta Sauces includes: Asparagus and Pine Nut
Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different
pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb
Ragout with Porcinis Roman Cauliflower Sauce There are bowls and
bowls of kid-friendly sauces and plenty of grownup sauces, too.
Each recipe comes with one to three "Best On" recommendations,
along with additional "Also Good On" ideas that range from
different shapes of standard wheat pasta to egg noodles, polenta,
rice, and more. There are suggestions, too, for serving the various
sauces directly on meats, poultry, or fish-something that is very
common in Italy but less familiar elsewhere. This deliciously
creative book makes pasta and pasta sauces more exciting than
they've ever been before.
From the famed author of Under the Tuscan Sun, the most delicious
Tuscan pasta recipes that can be made in the time it takes to boil
water Frances Mayes is known for transporting readers to the
charming Italian countryside in her bestselling books. In Pasta
Veloce, Mayes brings that irresistible Italian flavor right to your
home with 100 of her favorite pasta recipes. These well-loved
recipes blend traditional Italian technique with magic from Mayes's
home kitchen where experiments are always in progress. Pasta is the
most versatile food on Earth. And if you do it right: fast! Pasta
Veloce offers a multitude of under-30-minute, luscious recipes, all
accompanied by Mayes's evocative text. While there are numerous
pasta cookbooks, few feature a true Italophile's passion and eye
for detail that can get a dish to the table in, as Mayes describes,
"the time it takes to boil water." From a Tagliatelle with Duck
Confit, Chestnuts, and Coffee Reduction to a glittering Capellini
with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your
guide on those nights when you're ready to skip the whole
production of it but still want to eat like royalty in a rustic
Italian village.
Drawn from the author's ongoing column in TrueWest Magazine, this
cookbook combines myths, nostalgia, and legends with usable,
delicious, and fun recipes for use at home or on the trail--all
with a western theme. Readers will be surprised to learn the
stories behind some of their favorite recipes, and they'll find
inspiration from the days of cooking along the trail or in the old
iron cook stove in these dishes interpreted for a modern cook's
kitchen.
A follow-up to the successful 'The ScandiKitchen' (published
September 2015), this new book from Bronte Aurell features over 60
recipes for cakes, bakes and treats from all over Scandinavia. From
indulgent cream confections to homely and comforting fruit cakes
and traditional breads, sweet buns and pastries. FIKA is a Swedish
word meaning to meet up for a cup of coffee or tea over something
delicious. It is also the word for the delicious treats themselves.
Swedes traditionally stop twice a day for fika: taking a
much-needed break from the daily grind. People fika with family,
colleagues, friends, children and even go on fika dates. HYGGE
(pronounced hue-guh) is a word that originated in Norway but is now
mainly used in Denmark. It means 'a sublime state of cosiness you
feel when you are with loved ones and nothing else matters'. Hygge
can be enhanced by the addition of a log fire, a good film, a cup
of something warm and a sweet treat...hence the ideal combination
of the two terms. Chapters are divided into Biscuits and Cookies,
Tray and No bakes, Everyday Fika, Little Fancy Cakes, Celebration
Cakes and Bread and Batters. This beautifully illustrated,
authentic guide is a celebration of Scandinavian baking in all its
glory. It is evocative of cosy days shared with friends, slowing
down and taking the time to enjoy simple, homemade, wholesome
pleasures - encouraging a lifestyle to aspire to. With features on
special Scandi winter celebrations, their baking traditions and how
to bring fika and hygge into your life.
From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!
100 Cookies is a go-to baking resource featuring 100 recipes for
cookies and bars, organized into seven chapters.
Chocolatey, fruity, crispy, chewy, classic, inventive―there's a
foolproof recipe for the perfect treat for everyone in this book.
• Introduces innovative baking techniques
• Includes an entire chapter dedicated to Kieffer's "pan banging"
technique that ensures crisp edges and soft centers for the most
delicious cookies
• Nearly every recipe is accompanied by a photograph
Recipes range from the Classic Chocolate Chip made three different
ways, to bars, brownies, and blondies that reflect a wide range of
flavors and global inspiration.
This is the comprehensive-yet-charming cookbook every cookie lover (or
those who love to bake cookies) needs.
• Highly giftable with a textured case and a ribbon marker
• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar
Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars,
and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and
more
• A great pick for the home baker who loves cookies, as well as fans of
Sarah Kieffer's blog and Instagram
• Add it to the shelf with cookbooks like Sally's Cookie Addiction by
Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect
Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies &
Bars by America's Test Kitchen
'Reynold's lifelong passion and imagination is the DNA in all of
his food and this cookbook brings that passion into your kitchen.
It has something for everyone.' Gordon Ramsay 'Reynold is one of
those rare sparks that ignites in such a way as to capture the
hearts and minds of so many in an entirely new and fresh light. His
relentless pursuit of perfection and his unapologetic obsession
with pastry has already yielded spectacular creations. One can only
imagine what happens next ...' Melissa Leong Got a sweet tooth or
someone to impress? Level up your dessert game with
tried-and-tested recipes from modern-day MasterChef legend Reynold
Poernomo. Perfect your butter cake, curd tart or creme caramel with
Level 1. These are all the crowd pleasers and perfectly simple
desserts for beginners or aficionados, each with a 'Reynold twist',
like pavlova flavour pairings or a honey glaze for your cheesecake.
Kick it up a notch with Level 2, for swoon-worthy jar desserts, the
perfect oozy lava cake or the ultimate praline tart. Step by step,
Reynold shows how each element is made so you can dream up your own
combinations and increase your confidence. Are you an adventure
cook? Or want to blow everyone's minds? Level 3 is an
access-all-areas pass to the signature dishes and secret recipes
for white noise, onyx, magic mushrooms and more - these creations
need to be seen (and tasted) to be believed. Including
choose-your-own-flavour-adventure flowcharts, endless tips on
substitutions and the inside skinny on kitchen tools and specialty
ingredients, The Dessert Game is everything you need for sweet,
sweet victory at your place.
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.
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.
Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Baking Show in 2021. In Giuseppe's Italian Bakes, his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savory recipes .
Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to Florentines, each with his own signature twist on the classics of Italian baking.
Through his step-by-step recipes, Giuseppe guides you through making focaccia, pannacotta, tiramisù, rum baba, piadine, Sicilian cannoli and, of course, pizza, among many other delectable treats. With gorgeous color photos throughout and tips and tricks from the master of the technical challenge, bring a taste of the Italian bakery to your home with Giuseppe's Italian Bakes.
Martin Price has been cooking for HRH Princess Haya and her family
for many years, and she describes him as 'the soul of our home'.
His recipes have been enjoyed by the family and their visitors but,
until now, have not been available for the general public to enjoy.
A harmonious mix of international cookery, The Private Chef
includes everything; from soup, snacks, and starters to biscuits,
cake, and dessert. Traditional British dishes such as Shepherd's
Pie and Cawl sit alongside Arabic staples such as Lamb Saluma and
Ouzi. The recipes are delicious, and easy to follow. With stunning
food photography and behind-the-scenes shots in the kitchen and
gardens of Dalham Hall, Newmarket this is a perfect gift for anyone
who enjoys food.
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Pastry Cook
(Paperback)
Atkinson. Catherine
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R286
R226
Discovery Miles 2 260
Save R60 (21%)
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Ships in 12 - 17 working days
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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.
Layer it on. Layer it in. Level it up! In her newest book, beloved
celebrity cake master Yolanda Gampp teaches you how to level UP
your cakes by layering IN explosive flavors and delicious desserts.
In this ultimate glow-up guide for cakes, How to Cake It and Crime
Scene Kitchen star Yolanda Gampp plays with flavor profiles and
shares twenty-one "stuffed-cake" recipes (plus seventy-two
delicious stand-alone desserts, toppings, and buttercreams) to help
you level up your cake game and prove that it really is what's
inside that counts. Talk About a Surprise Inside. Sprinkles
spilling out of cakes? That's great but your fave ooey gooey
desserts, bursting out of cakes? YES!! You can expect an explosion
of flavor (and actual desserts!) in every stuffed-cake recipe
thoughtfully developed and rigorously tested by Yo herself. Layers
on Layers of Flavor. Modern caking is all about layering! Each
stuffed, "dessert-inside" cake recipe will also include recipes for
other stand-alone desserts, such as key lime pie or cheesecake,
that get sandwiched between or placed on top of delicious classic
cake layers. Stylish Cakes, Flavor First. The outside of these
mouth-watering, fondant-free layered cakes are aesthetically
aspirational and insta-worthy; however, the primary focus of these
recipes is indulgent flavor profiles. Big on Baking, Short on Time?
Don't have time to make a layered cake? No problem! The stand-alone
dessert and cake recipes included in each stuffed cake recipe can
be used on their own.
We've all spent a little more time at home recently and this has
meant we've a new-found appreciation for what lunch represents to
us: a break, excitement, something that isn't typing emails or Zoom
meetings. Without the crutch of highstreet chains, we've had to
start fending for ourselves and this means endlessly trying to come
up with different, filling and nutritious meals for our family and
ourselves. But there are only so many great ideas about what you
can put between two slices of bread or do with an egg and a piece
of toast. Lunch is the best way to brighten your day, but it
involves a level of imagination we don't have the time for. This is
where Let's Do Lunch steps in. You can decide how much time you
want to dedicate to your lunch, then pick a straightforward,
satisfying meal and get cracking. At the heart of this book is this
lack of fuss. There will be no challenging techniques, hard-to-find
ingredients or decadent cooking times. Just quick, accessible and
clever recipes that will have you wondering how on earth you
managed to make something so delicious in so little time. The book
is filled with encouraging tips and tricks to help energise and
transform your cooking experience from something you have to do
into something you look forward to doing. All recipes are all light
on meat and fish, with the emphasis on fresh vegetables, grains,
cheese and nuts so you can feel energized right through to till
dinner. Ditch the al desko and make a ritual out of lunch again.
Whether you are a full-time vegan or you choose to cut out animal
products whenever possible, there's no need to miss out on your
favourite cakes. Baking without eggs, butter and milk is not only
possible, but also easy and just as delicious as what you are used
to baking. There are now so many alternative ingredients available
from supermarkets and healthfood stores and with Dunja Gulin's
recipes, you'll have all the inspiration you need to start baking.
Simple Cakes and Muffins to try include Muffins with Summer
Berries; Fancy Cakes like the stunning Chocolate Layer Cake are
sure to impress; for a mid-morning snack, try Slices & Bars
like Bean Brownies and Fruity Oat Bars; choose from Cookies and
Biscuits such as Hazelnut Bites and Coffee-Toffee Cookies; vegan
Pies, Tarts & Strudels can be just as good as real pastry, so
try a Pear Strudel; bake vegan Herb Focaccia and you will never buy
regular Bread again; and finally, Special Baked Treats like Jam
Parcels and Baked Plum Dumplings make mouthwatering desserts.
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Jan Braai
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