This title features more than 140 delectable bakes for tea time, desserts, parties and every special occasion. It includes classics like Lemon Drizzle Cake and Boston Cream Pie, as well as fruity delights such as Pear and Polenta Cake, and Apricot, Prune and Cherry Cake. It is a comprehensive reference section provides information on ingredients, techniques, cake-making tips, and recipes for fillings and toppings. It offers creative and fun recipes for parties, celebrations and festive occasions include beautifully embellished whoopie pies, cake pops and cupcakes. If you need to bake for a special occasion or just feel like a treat at tea time, this book is the ideal choice. A dazzling array of classic cakes, fruit cakes, spice, nut and seed cakes, irresistible chocolate cakes, dessert cakes and cheesecakes feature along with special occasion cakes, loaf cakes and tray bakes, as well as little cakes in all shapes and styles. All the classics are here, from Victoria Sponge to Carrot Cake with Cream Cheese Icing. There are traditional fruit cakes, as well as those with fresh fruit such as spicy Plum Kuchen. Whatever cake you prefer, and whether you are a novice or an experienced baker, you won't be able to wait to start baking.

A delectable celebration of one of the oldest French master chocolatiers Since the opening of its first shop in 1882, Maison Weiss has mastered chocolate making, including learning the skills to select the best beans, mix cocoa from various regions, and design the taste of great chocolate. This abundantly illustrated book takes us through the wings and lobbies of this historic landmark in French master chocolatiers, introduces us to its bold and visionary founder, Eugene Weiss, and shares each step of the chocolate-making process. Some of the world's greatest pastry chefs inspired by Maison Weiss also share their own personal visions of the beloved confectionary with more than 40 gourmet recipes for chocolate lovers at home.

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.

Though Maida Heatter's life's work was teaching millions of Americans to bake, through it all, she had one undying passion: chocolate. A famous chocolate addict, she once declared: 'I am the Chairperson of the Board of the Chocolate Lovers Association of the World. (I worked my way up from a Brownie).'Her love for chocolate in all its forms produced hundreds of recipes for chocolate cakes, puddings, pies, cookies, confections, and of course, The World's Best Hot Fudge Sauce. The very best of those, the most fan-favorited, requested, irresistibly chocolatey delights, are reproduced in this definitive collection of the greatest chocolate desserts from the woman the New York Times dubbed a baking 'genius.'Each recipe will be accompanied by a gorgeous, full-color illustration and a heaping spoonful of Maida's no-nonsense, deeply lovable, surprisingly witty instruction--along with her promise that if you follow each recipe to the T, it will simply work.With recipes ranging from the simplest tea cake or cookie to the most elaborate confections (like Maida's September 7th Cake, her perennial birthday cake), this is a must-have book for chocolate lovers and for any baker who lives to please a crowd.

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain. The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate.

The height of sophistication in France is to serve layered desserts in small glasses at dinner and lunch parties. They call them Verrines, but in the UK we call them simply Divine Chocolate Desserts. This title contains 33 original sweet treats including chocolate-mint, choco-citron, lavender truffle chocolate, coffee and chocolate granitas with crushed ice and Bailey's cream. All arranged in beautiful glasses to show wicked red and black jellies with glistening fruit, coffee, cream, white, dark and milk chocolate. Easy-to-make and irresistible to eat.

The popularity of chocolate is never in doubt, but what are the true origins of this most delicious of treats? Who are the greatest chocolatiers? Which countries eat more than others? Is dark chocolate really good for you? Answers to all these questions and many more are included in The Little Book of Chocolate, a fun- and fact-packed book that explores all aspects of this global indulgence. From the purest chocolates to the most bizarre flavours you can find and from the everyday to the decadent, this book is a light-hearted celebration of the history, taste and culture of chocolate. There are facts and statistics, amusing sayings, proverbs and puns, as well as quotations from the great and the good all about chocolate, why it's so nice and how best to consume it. Dip in to a few pages of this and you'll soon be reaching out for a slab of brown (or white) heaven in your hand! SAMPLE QUOTE: 'All you need is love. But a little chocolate now and then doesn't hurt.' - Charles M. Schultz SAMPLE FACT: The scientific name for the tree that chocolate comes from is theobroma cacao, meaning 'food of the gods'.

Chocolate is always a favorite indulgence and the recipes in this book will show just how versatile this ingredient can be. This mouthwatering compendium contains 60 authentic recipes for delicious cakes, gorgeous puddings, and tempting biscuits with easy to follow instructions. All recipes have the WI stamp of reliability and tips for perfect results every time. As with each book in this new series there is final chapter on more complicated ideas for the experienced cook who relishes a challenge. Beautifully illustrated throughout, this book will make your mouth water with its sumptuous color photography accompanying the recipes. There will also be delicious ideas for tempting gifts.

Everyone loves chocolate, and if they want to make chocolate candy at home, this book makes it easy to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. In this Storey Basics book, readers will learn all of this and more so they can easily make the included recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge.

Indulge yourself with this sumptuous book of all things chocolate. The introduction outlines the history of chocolate-making and consumption around the world and step-by-step techniques show you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. The recipe section features 200 mouth-watering chocolate recipes for teatime treats, cakes, desserts, tarts, ices and sauces, including a sophisticated French Chocolate Cake, a light Chocolate Chip and Banana Pudding, plus scrumptious drinks such as Mexican Hot Chocolate. This luxurious volume is indeed the definitive reference for chocolate lovers.

When Bittersweet was published in 2003, home bakers were left to rely on baking chocolate that was labelled simply 'bittersweet' or 'semisweet' with no further explanation of the content of the product. Fast forward to 2013 and the world of chocolate has changed dramatically. Now there are artisanal chocolatiers all over the globe making chocolates with cocoa in every percentage to yield recipes with very different results. To respond to this, Alice Medrich has updated Seriously Bitter Sweet and filled it with her vast knowledge of baking with chocolate. Each recipe contains notes for the baker, so whether you are baking with a mild 52 per cent chocolate from Scharffen Berger or an intense 72 per cent chocolate from Ghirardelli, the recipes can be customised to yield fantastic results.

Una Leonard's bakery 2210 Patisserie is renowned for its bestselling brownies, blondies, dotie bars, cookies and cakes. Now, in Sweet Therapy: The Joy of Baking, Una shares her unique story of how baking transformed her life and, for the first time ever, the mouth-watering recipes that have turned her bakery into a popular destination and her thriving online business into the phenomenal word-of-mouth success it has become. With over 80 delicious recipes - from Una's White Chocolate Biscuit Cake and her beloved dotie bars, to her Kinder Cookie Squares and gluten-free versions of her most-loved creations - Sweet Therapy: The Joy of Baking is a testament to the healing power of baking and a celebration of the good things in life. While packed with amazing recipes, this book also touches upon topics concerning mental health.

THE MOST POPULAR BAKING RECIPES FROM AUSTRALIA'S #1 FOOD SITE - 100 perfect cakes, slices, puddings and more The Taste Top 100 Baking Masterclass cookbook is a sweet-filled tome that is the ultimate baker's delight. With hand-picked bakes that includes updated classics and seasonal favourites including lemon meringue pie, rich chocolate mud cake and the ultimate pavlova. If you're ready to take your baking to the next level, be inspired to try our super-indulgent, over-the-top cakes and bakes that will win you praise at any event. Each of these recipes feature easy-to-follow step-by-step images and instructions, plus invaluable tips and tricks so you'll nail it every time. Happy baking!

This book features delectable recipes using the world's most irresistible ingredient. It is about cooking and using chocolate in delicious and decorative ways. It covers everything from classic cakes to sumptuous dinner party desserts. Chocolate delights range from divine chocolate layered cakes, melt-in-the-mouth brownies and ice cream, to dreamy hot chocolate desserts and luxury gateaux. It features a mouthwatering choice of recipes including tea-time treats, party classics and special-occasion desserts. It includes hints on cooking with all types of chocolate, and step-by-step chocolate decorating techniques. This book is for all lovers of chocolate. It contains a glorious array of fabulous desserts and sweet indulgences - cakes, pies, mousses, ice creams, cookies, brownies, muffins and truffles galore - using chocolate in every guise. Delight your guests with Marbled Chocolate & Peanut Butter Cake, Chocolate Cinnamon Doughnuts, Rocky Road Ice Cream, Chocolate Roulade, Chocolate Pecan Pie, Luxury White Cheesecake or Chocolate Profiteroles. A helpful introduction contains illustrated techniques for melting chocolate and creating chocolate curls. Packed with 100 inspiring photographs, this is the ideal book for all chocolate fanatics.

A baker's bible from a multi-award-winning and highly respected food writer

Baking is one of life's great pleasures. In the new edition of this beautiful book, Sybil Kapoor brings together an inspiring collection of baking recipes, both sweet and savory. A baker's bible from a much-loved expert in the field, this book draws on the best of Britain's baking heritage. Readers will delve into Britain's delicious and deservedly famous repertoire of cakes, pastries, savory bakes, and bread and learn how best to use fresh seasonal produce to create perfect bakes.

From blackcurrant meringue pie to Seville orange crunch cake, olive and onion scones and nectarine slice, to apricot creams and chocolate pear cake, this book is a treasury of wonderfully British bakes.

Readers will discover what makes "bean-to-bar" chocolate so special, while colourful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavours. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese and other foods. She busts myths (will "raw" chocolate cure all your ailments?) and illuminates the difference between labels like "fairtrade" and "direct trade." Bean-to-Bar Chocolate also features 22 chef driven recipes from masters like Michael Laiskonis, Alice Medrich, Christina Tosi and Janina O'Leary, as well as profiles of a dozen cutting edge chocolate makers, from Taza to Dandelion to Askinosie. With gorgeous photography throughout, this is the ultimate celebration of America's favourite sweet.

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.

The illustrated history of chocolate, its discovery in the Americas and its traditions in Europe. The book shows the different types of cocoa and the process of turning them into chocolate and includes extensive recipes for desserts, ice creams and main meals in which chocolate is the main ingredient.

Inside this delicious guide to chocolate tasting across six continents, you'll discover everything from where to get Germany's best black forest cake to unmissable hot chocolate hotspots, revealing where to go and what to try, as well as finding out about the history, production and science of chocolate making. Packed with 150 of the world's best chocolate experiences across six continents, this globetrotting guide features master chocolatiers, artisan producers, exotic cocoa plantations, must-visit shops and lots more, as well as photos from all around the globe. The mouthwatering places in Lonely Planet's Global Chocolate Tour are bound to inspire tasty trips to these chocolate meccas, while giving you insights into the culture, history, people and passion behind each chocolatey creation. Throughout the book you'll: Find the world's finest bean-to-bar chocolate Visit cacao farms and learn how chocolate is made Find coffee classes and learn about roasting and brewing Explore each area with our itinerary of local things to do About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, eBooks, and more.