Bake Like a French Pastry Chef addresses the secrets of French pastry including how croissants get their flaky layers, the difference between pastry cream and Bavarian cream, what a Genoise cake is and whether mille-feuilles can be made at home. Created by the Parisian masters Michel et Augustin, this comprehensive guide starts from the batters, doughs and creams that form the building blocks of French pastry and includes complete recipes from brioche to mousse-filled cakes. Step-by-step instructions and tips give readers the confidence to achieve pastry perfection. For Francophiles and pastry lovers, this charming manual covers the techniques taught in pastry schools worldwide.

Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell "Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health." - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking. "Vanessa is the Queen of Sourdough" - The Telegraph " Vanessa won't just teach you to make Sourdough bread, she will blow you away with how you can incorporate it into your every day baking" - Baker & Author Dan Lepard

'An evocative mix of history, food and storytelling.' EVENING STANDARD BEST FICTION 2021 'a heart-warming, heart-breaking story of love, life, family and, of course, baking.' RUTH HOGAN Cyprus in the run up to the civil war of the 1970s... the threat of it hangs in the atmosphere like a fine mist. A terrible thing, war. Against this backdrop of war and violence, the island's inhabitants make the best they can of their lives, building friendships, falling in love, having children, watching people die, making mistakes. Maria Petrakis, however, flees a brutal marriage on the island where she has always lived for London and a new start. She opens a bakery on Green Lanes in Harringay - the centre of the small Greek Cypriot community whose residents have settled there to escape the war and start again. Here she comes into her own as she heals and atones through the kneading of bread and the selling of shamali cakes and cinnamon pastries to her customers. There are glimpses of the lives of her neighbours, friends and customers as they buy their bread and cakes. There's Mrs Koutsouli, whose heart was broken when her handsome son married a xeni, an English woman with fish-eyes and yellow hair. There's Mrs Pantelis, driven half-mad with the grief of losing her son, Nico, in the war. And there's Mrs Vasili who claims to be related to Nana Mouskouri and grows her hair upwards so she can feel closer to God. Finally, there's Elena, Maria Petrakis' daughter-in-law, who has been suffering with the blackness since having a baby, and whom nobody knows quite how to help. The Making Of Mrs Petrakis is a story about the limited choices women sometimes find themselves confronting. It's a story about repression and mental illness and the devastation it can wreak on lives. But above all, it is a story of motherhood and love and of healing through the humble act of baking.

2018 James Beard Foundation Book Award Finalist, "Single Subject" Category "Top Ten Cookbook of 2017"-Booklist Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths-both on their own and as the base for a recipe-can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure-making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens-a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.

A Bake for All Seasons is The Great British Bake Off's ode to Nature, packed with timely bakes lovingly created to showcase seasonal ingredients and draw inspiration from the changing moods and events of the year. Whether you're looking to make the best of asparagus in spring, your prize strawberries in summer, pumpkin in autumn or blood oranges in winter, these recipes - from Prue, Paul, the Bake Off team and the 2021 bakers themselves - offer insight and inspiration throughout the year. From celebration cakes to traybakes, loaf cakes, and breads to pies, tarts and pastries, this book shows you how to make the very best of what each season has to offer.

When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she's performed culinary magic. "I'm not a baker," they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom creme brulee (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and "Why It Works," "Pro Tip," and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.

In Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes - both sweet and savoury - that are inspired by some of the most famous and delicious home-grown produce from England's ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again.

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut (R), the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream. This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.

Lottie Bedlow was the stand-out star from Channel 4's The Great British Bake Off 2020 and taught herself to bake through trial and error. No stranger to the mishaps (and epic disasters) of homebaking, Lottie's signature sense of humour will see you through this delicious collection of sweet and savoury bakes. From simple recipes to encourage even the most inexperienced bakers through to more ambitious centrepieces, the focus is always on great flavour. Each recipe highlights potential pitfalls, with notes on what to look out for and how to find a fix. This book will give you the confidence to go for it, encouraging you to try your best without taking baking (or yourself) too seriously. Nobody's bake is perfect. So if things go wrong, just remember: WHO CARES AS LONG AS IT TASTES GOOD? RECIPES INCLUDE: Risk it for a Biscuit: Quarantine Florentines, Triple Chocolate & Salted Caramel-centred Cookies, Ginger Whoopie Pies with Pineapple & Spiced Rum Cakes are Boring: Mango & Grapefruit Creme Brulee Cheesecake, S'More Cupcakes, Strawberry Shortcake Roll (er Coaster) You're Bready for This: Sin-a-mon Rolls, Minimal Faff Brioche, Big Daddy's Ice Cream Doughnut Sandwiches Don't Be Scared of Pastry: Chocolate, Liquorice & Blackcurrant Tart, Rock & Profiterole, Choux Shells with Steak & Horseradish Give Me Puddings, Not Hugs: Ginger & Rhubarb Puddings, Little Lime & Tequila Melting Chocolate Puddings, Foolproof Custard Pass it On, Please: Gingerbread Shed, Irish Stout Cake, Back & Crack Scotch Eggs

wagamama restaurants are a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and New Zealand. Feed your Soul includes more than 70 tempting recipes inspired by restaurant favourites. The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates. Recipes range from basic sauces and accompaniments such as soy sauce, sriracha, wasabi, pickled ginger and Japanese curry paste to delicious salads such as harusame, packed with protein and crunch, or the ever popular yaki soba and bang bang cauliflower. With original food photography by Howard Shooter and evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, with all new vegan and healthy recipe that reflect current trends for plant-based ingredients and Asian flavor. Feed your Soul is set to become the new classic wagamama cookbook.

Irresistibly tempting, burgers may sometimes be perceived as the all too common fast-food-takeaway meal, with its simple principle: a cut bun with meat and some more ingredients inside. Yet a great burger is more than the sum of its parts and it can easily transform into a gourmet treat. Burgers lend themselves to an endless variety of combination of ingredients, be they vegetables, cheese, dressing or meat. This book offers more than 50 recipes for burgers, bagels and hot dogs - from the classic Cheeseburger to the deliciously spicy Thai burger with shrimps, the bagel with oil-marinated sardines and some sweet treats. You can learn how to bake your own buns and, last but not least, what side dishes and dips should accompany each type of burger.

Epicurious' "New Fall 2019 Cookbooks We Can't Wait to Cook From" Food & Wine 18 Essential New Cookbooks for Fall Amazon's pick for Biggest Cookbooks of Fall Chowhound's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 "In many ways, the good bread we have now in the United States exists thanks to Poilane. Poilane bakery and the Poilane family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." -Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilane. Ina Garten raves about the bread's "extraordinary quality." Martha Stewart says the P in Poilane stands for "perfect." For the first time, Poilane provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilane, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery's exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilane traces the hours in a baker's day, blending narrative, recipes, and Apollonia's philosophy of bread.

A beautiful collection of 130 modern Edmonds baking recipes - with every recipe photographed. The book is divided into four sections: 'Biscuits & Slices', 'Cakes', 'Pies, Pizzas, Breads & Buns' and 'Christmas Treats'. Packed with easy-to-prepare, delicious and relieble recipes, this is the only baking bible every home needs.

Create your own cookbook! Keep all your favorite family recipes in one handy place with our blank cookbook organizer. Organized into 6 chapters from breakfasts to desserts...there are even 3 blank chapters to name your own, plus dozens of tips.

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favourites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy "gravels" (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes - adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home and Jeni's Splendid Ice Cream Desserts - make up a must-have collection of decadent desserts.

Celebration cakes are both more personal and more memorable when they include a model of the person (or people) who are the focus of the special day. With over 400 colour photographs, this book discusses the equipment and materials required; it explains the fundamental facial and body proportions for both adult and child figures and shows how to achieve the basic shapes required. Also included is information on obtaining realistic skin tones and step-by-step photographs demonstrate how to create sitting, standing and reclining figures. This new book demonstrates how to create figures for wedding cakes and how to use internal armatures for support. There are numerous ideas for completing the design of the cake and, finally a useful list of suppliers.

This charming book offers a tempting array of delicious iced fancies, cake pops, moreish muffins and much more - all at the perfect size for a small but sweet indulgence. A concise introduction shows you how to make a failproof cake batter plus offers some exciting ideas for filling and decorating your cakes. 25 recipes then follow, with something for everybody. Choose from Little Madeira Cakes with Cream and Jam, Old-Fashioned Jam Tarts, and light-as-air Madeleines. Included too are sweet treats with mouthwatering toppings such as Butterscotch Nut Muffins, Maple and Pecan Fudge Squares, and Sugar Sparkle Cupcakes. All the recipes are written with step-by-step instructions and are photographed throughout. Whether you're planning a fun tea party with friends or a special treat for the family there's plenty to choose from in this little book.

Dessert recipes typically serve eight to ten people. Finding the willpower to resist leftovers is hard. In Dessert for Two cakes and pies are baked in small pans, ramekins or muffin cups, and biscuit recipes are scaled down to make one dozen or fewer. Favourite bars are baked in a bread loaf pan which happily serves two when cut down the middle.