How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations "How to Cook That is the most popular Australian cooking channel in all the world, and it's not hard to see why." PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You'll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Zoe Bakes Cakes, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.

A delicious collection of great British puddings from the National Trust, this new edition has been updated and expanded to include more mouthwatering colour photography. A delicious collection of great British puddings from the National Trust, this new edition has been updated and expanded to include more mouthwatering colour photography. The traditional pudding has always been an integral part of Britain's culinary heritage. This collection of established favourites and little-known but great recipes traces the history of the pudding from the earliest medieval jellies through the elaborate fruit pies of the Elizabethans, the elegant ice creams and custards of the Georgians, and the substantial puddings of the Victorians. All the best recipes that have stood the test of time are featued here, from Chocolate Puddle Pudding, Icky Sticky Toffee Sponge and Jam Roly Poly to Old English Trifle, Lemon Meringue Pie and Eton Mess. Bursting with delicious baked puddings, fools and syllabubs, ice creams,custards and trifles, pies and tarts and of course, steamed puddings that have been served over the centuries, this book will tempt anyone who enjoys a healthy dose of our great British puddings.

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make--anytime, anywhere--in her very first baking cookbook. Gemma Stafford--chef and host of the top online baking show Bigger Bolder Baking--has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide. BAKE WITH CONFIDENCE 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease ANYTIME BAKING An approach unique among baking cookbooks, the chapters are organized by the basic tools you'll need--such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed--so you can choose the recipes that are most convenient for you during any spur-of-the-moment craving BOLD NEW RECIPES & CLASSICS Surefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma's Best-Ever Chocolate Chip Cookies, "In Case of Emergency" One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma's irresistible desserts with confidence

Join New York Times bestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred things that happen when people gather around the table. Bread & Wine is a literary feast about the moments and meals that bring us together. With beautiful and evocative writing, Shauna celebrates the sweet and savory moments that happen when family and friends sit down together. She invites us to see how God teaches and feeds us even as we nourish the people around us, and she explores the ways that hunger, loneliness, and restlessness lead us back to the table again. Part cookbook and part spiritual memoir, Bread & Wine sheds light on: How sharing food together mirrors the way we share our hearts with each other--and with God What it means to follow a God who reveals His presence in breaking bread and passing a cup What happens when we come together, slow down, open our homes, look into one another's faces, and listen to one another's stories A satisfying read for heart and body, you'll want to keep Bread & Wine close at hand all year round. Recreate the meals that come to life in each essay with recipes for any occasion, from Goat Cheese Biscuits and Bacon-Wrapped Dates to Mango Chicken Curry and Dark Chocolate Sea Salt Toffee. For anyone who has found themselves swapping stories over plates of pasta, sharing takeout on the couch, laughing over a burnt recipe, and lingering a little longer for one more bite, this book is for you.

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome from Guardian columnist and award-winning food writer Rachel Roddy makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragu and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

Spread the holiday spirit with this classic collection for ultimate swapping inspiration. Baked goods define the holiday season. In this keepsake book of cookies, brownies, bars, and confections, home cooks will find 120 perennial favorites ranging from Eggnog Crackle Cookies and Spiced Sorghum Snowflakes to Cherry-Lemon Candy Canes and Peppermint Brownie Bars. Easy-to-follow recipes are accompanied by gorgeous photographs, with cookie swap secrets, creative packaging suggestions, and how-to tips sprinkled throughout. Whether a seasoned baker or new to this fun tradition, every reader will discover baked creations to share with loved ones for years to come.

Sweet, savoury and surprisingly straightforward - explore the limitless possibilities for cookies without complicated steps in AllanBakes Really Good No-Nonsense Cookies. This collection of recipes features new classics and creations with unexpected flavours. Please the taste buds with crispy salted egg yolk cornflake cookies, or surprise them with red curry cookies and eggless longan cookies. While playing with flavours and textures, Allan takes a no-frills approach and keeps his recipes easy to understand. A guide on using baking tools ensures that baking these treats will be fun and fuss-free. Satisfying those cookie cravings at home has never been more enjoyable.

America's heartland, its Midwestern states, can lay claim not only to hot dish casseroles and amber fields of grain, but also to a hearty dessert tradition brought over with a rich immigrant heritage. German, Scandinavian, Polish, French, and Italian families baked their way to the American Midwest, instilling in it pies, breads, cookies and pastries that manage to feel distinctly American. Author Shauna Sever began her culinary career in sunny Los Angeles before leaving her flip-flops behind, and resettling her family in her home state of Illinois. As she stretched her wings in her new Midwestern kitchen, she developed what she calls the 5 tenets of Midwest baking: Bake Big, Bake Easy, Bake with Purpose, Bake from the Past, Bake in the Present. Artisan profiles and interviews round out 100 recipes: Rhubarb Swedish Flop, Streuselkuchen, Secret-Ingredient Cherry Slab Pie, Apple Dapple Cake, Scotch-a-Roos and more, custom-designed to make any kitchen feel like a Midwestern home.

The omelette, at once simple and complex, is delicious at any time. John Finn's mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes-the classic French omelette, an American diner omelette, a frittata and a dessert omelette-and delectable variations on each.

Bestselling author and TV chef Rachel Allen presents the definitive baking guide. Rachel's recipes always work. Her legions of fans know that they are in safe hands with her. And nowhere is it more important than with baking. Here, in this gorgeous new book, she combines simple yet brilliant techniques with delicious flavours. With over 140 easy-to-follow recipes, Home Baking caters to your every baking need or whim. Whether you're after something traditional like the perfect Birthday Cake, the crispest Brandy Snaps or the crumbliest Cheese Swirls, Rachel has a fail-safe recipe. Or perhaps you're looking for something a bit more unusual, in which case you'll find undiscovered gems such Pashtida with Aubergine, Feta and Mint (an Israeli quiche), Cardamom Butter Biscuits and a Tarte de Saint Tropez. Rachel's recipes range from the super simple (Ginger Squares) to the slightly more complex, including a show-stopping Celebration Cake. Whatever you're after, there will be no deflated souffles or dry sponges in sight. Home Baking's chapters range from Biscuits, Cakes and Sweet Bites to Savoury Bakes, Breads and Desserts. Every recipe includes Rachel's friendly and expert tuition, with clear instructions to ensure that you achieve the perfect bake; however comfortable you are in the kitchen.

Make snacking a part of a balanced diet—with advice from America’s nutrition experts Snacking can be a habit that nourishes and sustains you—or a source of excess calories and fat. Snacking Habits for Healthy Living shows you how to select a variety of snack foods and make them part of a healthy diet. This helpful guide provides advice for everyone, with specific information on the snacking needs of children, teenagers, athletes, weight-conscious adults, and those with special nutrition needs. It offers practical guidelines and strategies for different snacking situations and settings: at work, at home, and on the go. It also includes nutrition information for a variety of snack foods, all to help you select snacks, develop shopping lists, and create healthy snack food stashes at home, work, or anywhere.

Nothing equals the satisfaction of home baking. No commercial cake mix or shop-bought biscuit can match one that is made from the best fresh ingredients with all the added enjoyment that baking at home provides. This beautiful book is filled with familiar favourites as well as many other less known, but equally tasty recipes. Explore a wealth of biscuits, muffins, tea breads, yeast breads, pies, tarts and cakes in an enticing collection of baked treats. Even if you are a novice baker, the easy-to-follow and clear step-by-step photographs will help you achieve good results. For the more experienced baker, there are new recipes to add to your repertoire. This book is sure to inspire you to start sifting flour, breaking eggs and stirring up all sorts of delectable homemade goodies.

The Wooden Spoon Dessert Book is a bonanza for lovers of dessert-a wide range of favored perennials and rediscovered classics. Here is a wonderful, homey, and delicious array of recipes for the last, and best, course of any meal: custards, sugar pies, cobblers, layer cakes, frostings, pie doughs, and icebox cakes, all made simple as can be by Marilyn M. Moore's straightforward directions and attention to detail. A masterful job at introducing the novice to techniques and what-ifs. - The Washington Post

A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyondFrom the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America's history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth's lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America's history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called "All-American" apple pie . . . but just how did pie become the symbol of a nation? In Sweet Land of Liberty: A History of America in 11 Pies, food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Here, Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. With corresponding recipes for each chapter and sidebars of quirky facts throughout, Sweet Land of Liberty is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it's time to dig in.

One-Tier Party Cakes features 12 elaborate, single-layer cakes for a variety of occasions from birthdays to baby showers, friendship celebrations to Christmas festivities. Lindy Smith demonstrates how to transfer a template to the cake and decorate each of the three-dimensional designs in the book, while providing plenty of inspiration and encouragement for the reader to develop their own designs. This book features recipes for two delicious layered cakes (Madeira and chocolate fudge); plus the ingredients you need to make successful cake coverings and fillings including sugarpaste (fondant), flower paste, modelling chocolate, ganache and royal icing. It also includes new and popular cake techniques such as achieving sharp edges, working with modelling chocolate, airbrushing, cocoa butter painting and mastering double-height cakes.

A collection of 150 proven recipes for soups shows readers how to create Tomato and Bread Soup with Pesto, Cool as a Cucumber Soup, and others.