A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Utensils For Candy Making Materials Used in Candy Making Table of Weights and Measures Preparation Hints and Recipes Uncooked Candies Chocolates How To Prepare and Use Fondant The Making of Nougats The Making of Marzipans How To Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All Sorts of Taffies A Variety of Candies Mixed Bonbons

Make these gourmet upside down cakes. Some of the recipes in the book: Apple Rose Upside Down Cake, Apricot Walnut Upside Down Cake, Banana, Pecan And Caramel Upside Down Cake, Black Forest Upside Down Cake, Blueberry Cheesecake Upside Down Cake, Chocolate Blackcurrant Upside Down Cake, Chocolate Hazelnut Upside Down Cake, Chocolate Peppermint Marshmallow Upside Down Cake, Chocolate Pears In Red Wine Upside Down Cake, Chocolate Lavender Upside Down Cake, Cranberry Apple Upside Down Cake, Figs, Almonds And Maple Syrup Upside Down Cake, Lemon Marzipan Upside Down Cake, Lemon Pistachio Upside Down Cake, Orange Chocolate Upside Down Cake, Peach Brandy Upside Down Cake, Pear Hazelnut Upside Down Cake, Pecan, Honey And Cardamom Upside Down Cake and more.

Learn how to craft truly beautiful fudge, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of fudge-making. This book will guide you through the fudge-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of classic fudge recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

"The Gourmet's Vinaigrettes and Salads Cookbook"

Over 180 exquisite new salads and vinaigrettes created by Chef Keith A. Huffman, offer quick, easy, and delicious ways to experiment with new flavors

Chef Huffman began his career in St. Paul, Minnesota, after graduating from the extensive Saint Paul Technical College culinary program. While perfecting his natural ability, Chef Huffman placed in two national cooking competitions and in 1996, he was awarded the coveted "Silver Toque Award."

Reviews

"The recipes in "The Gourmet's Vinaigrettes and Salads Cookbook" are easy to follow and you can almost taste the finished product as you read through the recipes "The Gourmet's Vinaigrettes and Salads Cookbook" is a must for all professional and home cooks."
--Chef Frankie Jedneak, Certified Executive Chef, President of the American Culinary Federation Minneapolis Chapter.

""The Gourmet's Vinaigrettes and Salads Cookbook" contains easy to follow recipes and wonderful explanations for each. Chef Huffman uses fresh and creative ingredients to tantalize the taste buds."
--Christopher J. Dwyer, Certified Executive Chef, Chef Instructor at Minneapolis College, Vice President of the American Culinary Federation Minneapolis Chapter.