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.

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.

Learn how to create your own dream dessert board! From kid-friendly movie night to romantic date night for two, there is a delicious dessert board out there for everyone. Sweet Spreads offers a decadent variety of fifty dessert boards to inspire and impress. This step-by-step guide is sure to satisfy any sweet tooth with simply made recipes for beloved guilty pleasures: chocolate hummus, chocolate cheesecake dip, s'mores snack mix, and so much more! Find your favorite today with these satisfyingly sweet spreads: Holiday cheer dessert board Chocolate tasting dessert board Campfire cones dessert board Ice cream sundaes dessert board Valentine's day dessert board Waffle brunch board Coffee lover's dessert board Aloha dessert board And many, many more Bring some extra sweetness into your life with Sweet Spreads.

This is a definitive collection of delectable recipes, from devilish chocolate roulade to Mississippi mud pie, shown in over 500 photographs. It offers easy-to-follow step-by-step instructions and 500 photographs of the finished dishes that guarantee perfect results every time. It includes cakes, hot puddings, chilled desserts, tarts, pies, cheesecakes, ice creams, sorbets, slices, bars, cookies, candies, truffles and drinks. It features all the classics such as chocolate fudge cake, tiramisu, nutty chocolate brownies, rocky road ice cream and hot chocolate, as well as luxurious treats such as chocolate crepes with plums and port, Sachertorte, chocolate amaretti, cognac and ginger creams, Irish chocolate velvet, and hundreds more. It presents at-a-glance nutritional analysis for every recipe so you can plan for individual diets and healthy eating, as well as knowing the fat and carb content of special treats. This incredible collection of 500 indulgent recipes is an absolute must for all chocolate lovers. The book encompasses chocolate in all its forms: melted, tempered, piped, drizzled, marbled, grated, curled and even sculpted, with an amazing wealth of ideas for using chocolate in cakes, pies, pastries, cookies, brownies, muffins, hot and cold desserts, ice creams, drinks, fudges, sweets and candies. Recipes include black forest gateau, chocolate pecan pie, chocolate chip oat cookies, marbled brownies, pears in chocolate fudge blankets, truffle-filled easter eggs, luxury chocolate mousse, chocolate truffles and chocolate fudge triangles. With its sumptuous range of recipes and over 500 exquisite photographs, this book is an essential addition to every chocolate lover's bookshelf.

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

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.

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.

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.

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.

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.

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.

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.

Once upon a time, in a beautiful city famous for chocolate and protected by dragons, there was a girl so fearless that she dared to try to tell the greatest story of all: the truth.

Silke has always been good at spinning the truth and storytelling. So good that since arriving as a penniless orphan, she has found her way up to working for the most splendid chocolate makers in the city (oh, and becoming best friends with a dragon). Now her gift for weaving words has caught the eye of the royal family, who want to use her as a spy when the mysterious and dangerous fairy royal family announces it will visit the city. But Silke has her own dark, secret reasons for not trusting fairies .

Can Silke find out the truth about the fairies while keeping her own secrets hidden?

From the author of the magical The Dragon with a Chocolate Heart comes a second magical adventure perfect for fans of Cressida Cowell and Cornelia Funke

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.

After the success of Vegan Treats, Mrs Hollingsworth is back with even more deliciously indulgent recipes, all based around Emma's all-time favourite food - you guessed it, chocolate! All the recipes in this chocolatey sequel are dairy-free, gluten-free and free from refined sugar, and with plenty of nut-free and raw options, there's something to suit every diet. From Death by Chocolate Cupcakes and White Chocolate and Raspberry Blondies to Walnut Whips and Pistachio and Chocolate Fudge Flapjacks, along with Emma's simple chocolatey staples, all 100 recipes are in Emma's characteristic easy-to-follow style and made with minimal fuss and effort, using easy-to-find, natural ingredients. Whether you want to wow guests at a dinner party, make tasty treats for all the family or even just create healthier versions of your favourite confectionery, you'll be spoilt for choice with Mrs Hollingsworth's inspiration for every occasion. Emma's Instagram following has grown quickly since Vegan Treats and as well as selling desserts to local cafes and cakes to order, with fans including Rachel Stevens, Chessie King and Tiffany Watson, she now has postal service of some of her most popular items, widening her audience around the UK. With three small children around, Emma knows all too well how little time many have to bake, so this book is one for even the busiest of aspiring bakers.

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 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.

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'.