Sauces Reconsidered: Apres Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces' physical properties. While it is not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces' intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.

Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones, breads and pies, only with an alternative, healthier kick. Organised around the eight "mother" grains-barley, buckwheat, corn, oats, rice, rye, sorghum and wheat-this cookbook bursts with the chewiness of rye chocolate chip cookies, the intensity of white cheddar cornmeal biscuits and the rich earthiness of sorghum pecan pie. With recipes from corn polenta ice cream to shiitake mushroom, leek and toasted barley soup, and enough variations to inspire a range of sweet and savoury cooking, Mother Grains-featuring shopping and storing tips, essays on the history of each grain and sunny step-by-step photos-should sit on any devoted baker's shelf.

"Easy peasy" is the promise of the appealing and slightly manic Jessie Sheehan in her wildly popular TikTok videos. Home bakers everywhere believe her, millions of them watch her videos and relish cooking-or at least dreaming about-her simple but creative snacks for any time of the day or night. These lickety-split recipes, from Chocolate Chunk Ice Cream Bread to Marshmallow Fudge, are a game-changing addition to foodie culture. Sheehan's fuss-free approach, dynamic energy and kitchen-savvy advice are all on display in this must-have new cookbook. Here, Sheehan explodes the snackable scene with 100 recipes that minimise time but maximise fun. Pear Ginger Scones, Rainbow Sprinkle Mug Cakes, Peppermint Stick No-Churn Ice Cream and more treats come to life in this crave-worthy cookbook. With vibrant photography and enviable flavours, this of-the-moment book will be loved by anyone with an impatient sweet tooth.

Cooking outdoors can be a challenge - building your own fire for starters - but the rewards are great: a hearty stew eaten under a starlit sky; grilled mackerel on the beach; ash-baked flatbreads plucked from the glowing embers, torn and shared. Tom Herbert, a fifth-generation baker and true advocate for this way of life, makes it easy. Armed with your hero ingredients, essential kit, and some kindling, you'll be inspired to leave the kitchen for an outdoor adventure - even if it's mere miles from home. In Do Wild Baking over 50 delicious recipes - from Beer Bread to Hot Smoked Salmon - are grouped by location: Beach, Mountain, River and Forest. And if rain prevails, most can be recreated at home. This is a call for a more relaxed, inclusive style of cooking and baking. It's not just about delicious meals shared, but the conversations ignited, the senses reawakened, and above all, the memories created.

THE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIAL In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food. Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over. With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.

Learn the all skills for making sugar flowers in this exquisite new collection from acclaimed sugar artist and bestselling author Jacqueline Butler. Building on the foundations established in Modern Sugar Flowers, this second volume introduces 20 new sugar flowers in various stages of bloom, as well as flower buds and leaves, using Jacqueline's signature pastel color palette. Lavishly illustrated with hundreds of step-by-step photographs, you will learn not only how to master the flowers but also how to use them to create beautiful arrangements on 10 contemporary cake designs.

This title features 30 light and fluffy gourmet treats. It is an irresistible practical guide to making versatile and utterly delicious artisan sweets. It includes classic marshmallows such as Vanilla and Peppermint as well as more inventive ingredient ideas like Blueberry and Maple Syrup, Apricot and Amaretti Biscuit, Salted Caramel, and Japanese Matcha Green Tea Marshmallows. It also features recipes for wonderfully gooey nougat delights including French Nougat with Candied Fruit, Cocoa Nougat, and Pistachio Nougat. It includes a useful introductory section that provides information on ingredients, key equipment and techniques on working with marshmallow and nougat. It comes with cook's tips throughout, fun ideas for marshmallows for kids, plus sophisticated creations to wow your dinner party guests. It is illustrated with delectable photographs by Nicki Dowey. Whether toasted over an open fire or dunked into piping hot chocolate, marshmallows hold a special place in our childhood memories. And now, you can discover how easy it is to make mouthwatering marshmallows at home, from fun-filled Lemon Sherbet Marshmallows to the inspirational Rhubarb and Angelica Marshmallow.Equally delightful nougat creations are also on offer, all clearly explained and illustrated. The beautiful photographs are sure to inspire and the easy-to-follow instructions guarantee successful results every time.

Master the techniques you need to create stunning cake designs using wafer paper - an exciting innovation in cake decorating. In this beautiful and unique book, leading wafer paper cake instructor Stevie Auble of boutique bakery Hey There, Cupcake! demonstrates how to make a plethora of different wafer paper flowers, plus other wafer cake decorations such as bows, wreaths, and cake toppers. Stevi also demonstrates how you can cover cakes in wafer paper to create spectacular backgrounds on which to place your decorations - all with the minimum of effort. Once you've learned all about the papers, the equipment needed and the essential techniques, Stevi then guides you through 12 step-by-step projects to put your newfound skills to use. You'll be amazed at how creative you can be with wafer paper and how quickly these simple techniques will take your cake decorating skills to new heights.

Next Level eating means prioritising eating in your daily routine. It means understanding the power food has to nourish, heal, support and energise your body. Daniel Davey is a performance nutritionist who has helped Ireland's most successful athletes to raise their game, and here he draws on everything he has learned to deliver the science of how food can help us perform at our best physically and mentally every day. The recipes in this cookbook are simple, delicious, nutrition-packed and uniquely designed to help you unlock the key to an enhanced life. They can be used to support specific training goals, to help you recover from injury or if you are in need of an immune system boost. Daniel also shares the secrets of how he has helped his top clients develop the right mindset to make consistently good food and lifestyle choices - and reap the rewards. This is a transformative cookbook that will change your relationship with food and arm you with the knowledge to bring your health and performance to the next level.

A collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way. These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen. With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

The New York Times "Best Cookbooks of Fall 2019"

House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers―from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for―including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.

Imagine a table laden with homemade scones and muffins, freshly made sandwiches and savouries, biscuits and cookies, cakes and pastries of all varieties, and seasonal fruit jams. Afternoon tea is a perfect treat, to be enjoyed by everyone whenever you can, not just a ritual for high days and holidays. This delightful recipe book presents 200 delicious dishes to serve for afternoon tea. It opens with a brief history of afternoon tea traditions and etiquette. A guide to specialty teas of the world follows, and of course information on how to choose, blend and make the perfect cup of tea. There are recipes suitable for traditional high tea, family afternoon tea, teatime celebrations or an indulgent get-together - and recipes to suit the different seasons, as well as to suit different appetites. All the well-known classics such as Victoria Sponge, Bakewell tart, chocolate cake and malt loaf are included, and of course savouries such as sausage rolls, mini quiches, cheese straws and more. Learn how to make your own crumpets, English muffins, teacakes and preserves. Enjoy classic cucumber sandwiches, mouthwatering chocolate eclairs, and fruit teabreads. Whether you are planning an alfresco tea in the sun or tucked up by the fire after a winter walk, this collection of delights - beautifully photographed throughout - is a must for all teatime lovers.

Good food makes everyone feel warm and cared for-the essence of hygge. In Tasting Hygge Leela Cyd shares the recipes that make her most happy. She organises the book into five sensory experiences (Calm, Bright, Warm, Spiced and Smooth). These are dishes to delight and love, each one accompanied by a gorgeous photograph.

The earliest version of this book (which was the cookery writer Geraldene Holt's first work) was the result of years of baking for the WI stall in a nearby Devon market town. People soon recognised that here was a talent for writing books that helped in the kitchen and that here was a great collection of recipes that scored bullseye after bullseye. Most people's copies of this have started to fall apart after thirty years of baking. A new edition that took into account some changes in taste and some improvements in technique seemed to be called for. Prospect is honoured to have the chance to publish this reworking, not least because all my children have been brought up on its teatime treats. This is not a picture-book with recipes, although there are some textual embellishments. Cakes don't really need pictures, they need reliable instructions. These are here in spades: from tray bakes to fruit cakes, to sponges and biscuits, teacakes to scones, little morsels for a mouthful to great big Christmas specials. There has been a plethora of baking books of late, but this should not detract from the success of this most reliable and intelligent of manuals. It is not too large, it is not too small. The recipes are laid out clearly and fall conveniently to the page (a more important matter than most people think).

A delicious collection of traditional teatime recipes taken from the National Trust's famous tearooms, featuring many classic favourites like Chelsea Buns, Cherry Bakewells and Victoria Sponge, just like mum used to make. All the basics of good baking are covered, including how to make pastry, basic bread making and pie making, with useful tips on common baking problems and how to avoid them. In addition to all the classic teatime bakes there is advice on how to choose a tea that best complements each recipe.

This title features 25 bite-sized sweet treats. You can celebrate the irresistible world of cake pops with this delightful collection of little sweet creations on sticks - from cakes and cookies to tarts and pies. Recipes range from fun and frivolous, such as Frog Pops and Fairy Wand Pops, to exquisite adult indulgences, such as Tiramisu Pops and Amaretto Pops. There are some wonderfully seasonal pops, including Easter Cookie Pops, 4th July Pops and Christmas Tree Pops. A concise introduction covers key techniques and ingredients and the book is illustrated with fabulous photographs by Nicki Dowey. The latest sensation taking the baking world by storm, cake pops are the ultimate in cakey cuteness. A cross between a cake and a lollipop, these bite-sized morsels look almost too good to eat. The classic cake pop is a dense round ball made from a mixture of crumbled cake and rich frosting, dipped in a candy coating. In this little gift book, we take the concept even further with 25 winning recipes of miniature cakes, cookies, tarts, pies and many more sweet treats.Try handing them out at the end of a child's birthday party instead of party bags, or use Alphabet Pops as fun place settings at a dinner party - and Halloween Ghost Pops will be popular with trick-or-treaters of all ages. All the recipes are written in clear step-by-step format and are illustrated throughout. Whatever the occasion, with this selection of recipes you are sure to impress friends and family.

Renowned for the wedding cake she created for Prince Harry and Meghan Markle, Claire Ptak knows there's nothing like a cake when it comes to expressions and celebrations of love. A Chez Panisse alum, Ptak is a Northern California native who now runs the wildly successful Violet Bakery in London. Reflecting on her upbringing and love of in-season produce, she shares 75 sweet and savory creations, including Huckleberry Basil Sugar Scones, Peaches and Cream Angel Food Cake, and a strawberry-coconut meringue cake. Her bakes are homey yet elevated, made with the best possible ingredients, so as to extract the best possible flavors. Included are gluten-free, refined sugar-free and vegan bakes, as well as the sought-after recipe for the Duke and Duchess's lemon elderflower cake. Featuring gorgeous photographs shot in both England and California, Love is a Pink Cake is a treasure trove of inspiration for anyone eager to emulate Ptak's unique sensibility and dreamy creations in their own kitchen.