From the celebrated European patisserie Petit Gateaux, comes the recipe book with one basic tart recipe and sixty variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want!

The book for bakers everywhere―from beginners to experts―who would like to learn how to fill and decorate an infinite variety of tarts to perfection.

Discovering the joy of homemade patisserie has never been easier. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless variety of colour and flavour, all with just one core recipe.

Chapters include:

• Dough – How do you make the perfect dough for little tarts?
• Examples – Exploring the best fillings for your tarts and the ways you can create unlimited variations.
• Almond Cream and Clafoutis Cream – How to create that perfect creamy layer...
• Crumble – Crunchy toppings for the perfect textured tart.
• Pastry Cream – A velvety texture with a rich vanilla flavour
• Fruit – From apples and pears to pineapple and rhubarb, how do you make your fruit to the perfect texture and sweetness for patisserie?
• Chocolate – Good chocolate is essential to a great tart and this book includes fifteen different types of ganache, as well as other chocolate-y fillings and toppings for you to get your chocolate fix.
• Party Time – Easter, Hallowe'en and Christmas are not the same without a special tart to mark the occasion.

75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Making desserts at home has never been easier!

The Silver Spoon Italian Cooking School: Desserts teaches everything you need to know about making Amaretti Biscuits to a Strawberry Custard Tart to a Chocolate and Hazelnut Cake. With the illustrated step-by-step instructions, readers learn to make cookies and cakes, then advancing to pies and tarts and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes.

The Silver Spoon is the most influential and bestselling Italian cookbook of the last 50 years. From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.

From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer-a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you'll want to cook over and over again.

The original hardback gained universal praise; 'A fascinating account' said the TLS; echoed by national and local press; 'A fascinating book full of off-beat information', wrote Derek Cooper. This book looks beyond the brilliant colours of the sweet-shop shelf and consider the ingenuity of sugar boiling and the manufacture of those intriguing avatars of childhood happiness: the humbug, the gobstopper, the peardrop and the stick of rock. As well as a history, it is also a recipe book, with twenty tried and tested methods for sweets ancient and modern. Who has not wondered how they got the marbling into humbugs and the fantastic patterns into Just William's gobstoppers? The byways of knowledge that are illuminated make this so rewarding. Did you know how they got the letters into rock? How they twisted barley sugar? The difference between fudge and tablet? The connection between humbugs and an Arab sweet from 13th-century Spain (where it was borrowed it from the Persians)?

The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs, and creams, it shows what a delicious variety of iced treats were once widely available -- and can still be made quickly and easily today.

The books begins with an exceptional selection of "water ices" as sorbets were once known -- lime, tangerine, apple, mille fleur, pistachio, white raspberry, muscat, and many more. Sorbets are increasingly popular, both for their clear taste and the fact that they are fat free. Then comes a section on granitas of a very sophisticated kind -- roman punch, rum punch, and a sensational dry sherry granita.

Section II starts wth cream ices of both kinds -- those that use cream and those that have a custard base. Among the enticements on offer are raspberry and red currant ice cream, green tea ice cream, and a luscious almond praline cream ice. Iced souffles come next including caramel and the aptly-named souffle des anges, a heavenly confection of maraschino and orange-flower. Bombes feature next, with instructions on how to prepare such forgotten delights as Pompadour Bombe (coffee cream, strawberry cream, lemon water ice, tangerine water ice) and the irresistible Harlequin Bombe (green chartreuse cream and orange water ice). From the cold charms of ices the book moves on to the cool blandishments of jelly. The maraschino, cassis, and rose jellies, elegant vanillaand coffee jellies, and wonderful fresh fruit jellies to while the summer away -- grape, cherry, peach, apricot, and white currant. Next come the jellied creams, justly beloved by the Victorians: succulent nectarine cream, cantaloupe melon cream, mirabel cream, mulberry cream, greengage cream, and many more. Then come the liqueur creams: chartreuse both green and yellow, pink maraschino cream, chestnut and caramel creams perfect for winter, and regal Victoria cream studded with jewel-like glace fruits.

The book continues with a section on jams, preserves, and compotes, concluding with a section on wine cups and fruit beverages including refreshing cherryade, mille fruitade, and the ravishing Chianti cup -- a holiday in a glass. Full directions are given for all recipes, and there is a detailed index.

Affordable home ice cream making machines are now widely available, and for the creams and jellies no equipment is required except for a fridge. So buy this book and rediscover the lost world of ices, jellies, and creams.

Who doesn't enjoy a plate of NUTELLA (R) on toast? In this Official Nutella (R) Cookbook, the universally popular hazelnut cocoa spread that is a staple of the breakfasts and snacks of our childhood is taken to a new level here by Chef Gregory Cohen in 60 mouthwatering recipes. Discover a delicious array of cakes, pastries and desserts made with the classic store cupboard ingredient. Bakes include Nutella (R) mixed berry muffins, babka and orange cake, alongside delights such as Tarte Tatin, vanilla & praline eclairs and Yule log. With techniques and recipes to suit every level of expertise, this book will appeal to everyone with a shared love of the World-famous spread.

Bake exquisite cookies, bars, and doughs perfectly every time with Sally's Cookie Addiction, the long-awaited follow-up to food blogger Sally McKenney's popular cookbook, Sally's Baking Addiction. Are you ready to sink your teeth into Brown Butter Toffee Chocolate Chip Cookies? How about Peanut Butter Nutella Swirl Cookies or Pumpkin Spice Sugar Cookies? Featuring a mouthwatering selection of cookies, cookie bars, cookie dough dips, slice-and-bakes, no-bakes, and more, Sally's Cookie Addiction features dozens of delicious flavors, including chocolate, butterscotch, peanut butter, sugar, coconut, lemon, s'more, and oatmeal, oh my! A world of baking wonder awaits you and all the lucky people you'll share these treats with. The best part? In Sally's Cookie Addiction, Sally will tell you how to make each and every cookie in the book ahead of time. So, if you want to start preparing for the holidays, or if you just like keeping cookie dough in your freezer for those critical cookie emergencies, this is your source for: Family favorites, including Crispy-Edged Chocolate Chip Cookies, Giant M&M's Cookies, and Cookie Cutter Sugar Cookies Holiday cookies, including Gingerbread Cookies, Cranberry Spice Rugelach, and Easy Cinnamon Snowballs Shortbread and slice-and-bakes, including Shortbread Jam Thumbprints and Maple Walnut Slice-and-Bake Cookies A host of sprinkle-topped and sprinkle-filled delights, including Pinata Cookie Surprises and Giant Funfetti Cookie Pizza Enticing recipes to satisfy every craving, whether for rich chocolate, satisfying nuts, chewy oatmeal, or fun flavors Complete with tips on how to bake the perfect cookie and gorgeous photography, Sally's Cookie Addiction is the only cookie book you need on your shelf. Prepare for your kitchen to be the most popular room in the house while the smells of Warm Chocolate Chunk Skillet Cookies, Lemon Creme Sandwich Cookies, and Soft-Baked Sugar Cookie Bars emanate from the oven! Hungry for more? Learn to create even more irresistible sweets with Sally's Baking Addiction and Sally's Candy Addiction.

"Panna Cotta: Italy's Elegant Custard Made Easy" is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for cooks who are looking for dessert and first-course recipes that have plenty of style but require little fuss.

This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. By swapping out or adding in a few ingredients, an almost infinite number of flavorings and garnishes emerge. And though the name means cream, many of the panna cotta in this collection are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese.

From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia. *Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category* Explore new ingredients, surprising techniques, and interesting textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There's even a recipe for homemade boba! This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home. Recipes include: Quick Microwave Mochi Fluffy Japanese Pancakes Lemony Matcha Macarons Tangzhong Milk Bread Vietnamese Egg Dalgona Coffee Steam, fry, boil, and bake your way through this straight-from-the-heart collection of recipes! This book is #veryasian

S'mores are as much a part of camping as tents and sleeping bags, but have you ever wondered how to make this tasty treat even better? Becky Rasmussen provides the answer with 55 simple twists--from holiday recipes to -spirited- s'mores--that will have you begging for s'more! Try delectable desserts like Brownie S'mores, Peanut Butter & Banana S'mores, and Tiramisu S'mores. As added bonuses, the book includes a marshmallow toasting guide, safety tips, clean-up tips, and more. Plus, it's handy size makes it convenient to bring along on your next outing!

You're being healthy, eating in a more considered manner and, most importantly, you've never felt better. So why is it still so tricky to navigate life as a sugar-free diner? From going out for dinner, to staying in with friends, it can be a challenge to cook, eat and socialise in a world of refined sugar eaters. How to be Sugar-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you'll be armed with over 50 fresh, exciting and globally-inspired recipes, free from any refined sugar, and discover a whole new world of natural sweeteners. Happily cook for yourself, your friends and your family (without hearing any complaints!), and dip into tips, tricks and hacks to learn how to be a better, more easygoing sugar-avoider. Your options will open up, you'll enjoy a delicious new menu of food, and your friends... well, they'll never have a bad word to say again!

One of The Independent's top 10 gluten-free cookbooks. Easy to make, deliciously decadent and using natural, easily available ingredients, Emma Hollingsworth's amazing recipes will transform any plant-based diet. Satisfy every possible sweet tooth craving you could have while avoiding processed snacks and desserts. Chapters cover: * MY SIMPLE STAPLES * GRAB-AND-GO BARS AND BALLS * TRES EASY TRAYBAKES * DROOL-WORTHY COOKIES AND BISCUITS * NO-CHEESE RAW 'CHEESECAKES' AND SLICES * TANTALISING TARTS AND PIES * SERIOUSLY MOREISH CHOCOLATES AND CONFECTIONERY * FIRE UP THE OVEN CAKES AND LOAVES With recipes for easy everyday snacking, crowd-pleasing dinner party desserts as well as impressive special occasion cakes loaded with decorations, Vegan Treats covers every possible sweet recipe you could need or want. Gluten-free, dairy-free and free from refined sugar, as well as plenty of nut-free and raw options, Emma's recipes are sure to please everyone. From Peanut Butter Chocolate Cheesecake Slices and Chocolate Fudge Flapjacks, to classic Banoffee Pie and Carrot Cake, along with recipes for vegan milks, butters, icing and sauces, Emma has your plant-based baking covered with her usual fun and playful style.

"Swedish Cakes and Cookies" has become a modern classic since it was first published in 1945. Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously unique. Gluten-free, egg-free, and sugar-free recipes ensure that this book is accessible to all dessert lovers. Beginners and experts will be reminded that baking is both easy and enjoyable when they read the practical advice and step-by-step instructions in each section. "Swedish Cakes and Cookies" is an essential resource for any home baker, and for anyone who loves to meet with friends for coffee and cake.

A delightfully written and mouthwateringly evocative collection of recipes shows just how the clever use of spice transforms the world of puddings, ices and desserts. In a nation converted to the wonders of spice, and addicted to the food of the sub-continent "Sugar and Spice" by Kate Weatherell breaks new ground and appeals to the sweet-toothed spice lover in us all.

Ice cream really does make everything better. Compiled with love by the team at The Merry Dairy, Great Scoops features a cheerful collection of 80 easy, custard-style and vegan ice creams and delectable desserts. From hibiscus & passion fruit and bourbon black cherry to triple chocolate and caramel popcorn, this exciting new cookbook also includes recipes for signature sauces, toppings, and baked goods (say hello to chocolate chip cookies and meringue kisses). Best of all, the ice creams are nut-free, sesame-free, (and some even gluten-free). What can we say? This is good mood food at its best. And for those who are new to ice cream making, have no fear: the book includes a chapter covering everything there is to know about making both dairy and vegan ice creams and frozen desserts at home. Great Scoops is a captivating cookbook about artisanal ice cream, the people who craft it and the community that loves them for it. The delightful selection of classic and whimsical flavors reminds us that delicious homemade ice creams can be made year-round and, more importantly, that you're never too old (and it's never too cold) to enjoy a heartfelt scoop.

Baileys is so much more than a delicious, indulgent drink. It's a divine doughnut in the spring sunshine, a spiced cold brew at a summer picnic, a heavenly chocolate pot after an autumn walk and a feel-good fondue eaten in your winter pyjamas. In these pages, you'll discover more than 60 recipes to take you year-round with Baileys, from scrumptious cocktails and sensational desserts to five-star hot chocolates and simple puddings with a twist. Mouth-watering truffles, delectable rocky road, luscious ripple ice cream, decadent s'mores and dreamy cheesecakes - all perfect for a moment of pure pleasure. So dive in and treat yourself...

As a trained pastry chef, Dana never fails to take classic, crave-able desserts to a whole new level - including her Mookies (a macaron baked inside a cookie) that people line up to try. Now, you can make them - and 99 other incredible desserts from Dana's collection - in the comfort of your own kitchen. Organised by flavour, including Cookie Dough, Death by Chocolate and Taste the Rainbow, there's a dessert for every craving. Recipes include: Cereal Bowl Cookies, The Perfect 10 Chocolate Brownies, Frosted Flakes No-Bake Cheesecake, Red Velvet Donuts, Anytime, Anywhere Double-Stuffed Cookies, Tiramisu Whoopie Pies, S'mores Cinnamon Rolls, Cookie Dough Macarons, Each recipe is jam-packed with incredible flavour (and includes an eye-catching photograph), and Dana's easy-to-follow instructions make them a breeze to prepare at home. With this breakout cookbook, you'll enjoy all the decadent, over-the-top desserts that made Dana's Bakery famous without having to wait in line.

Becoming the baker of your dreams is easy―all it takes is a healthy appetite for learning and pinch of persistence!

You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.

Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching―he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.

First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left―using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations―each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination.

Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.

"Simple food, well prepared, is one of life's great pleasures and when friends and family are part of the equation, cooking and sharing becomes all the more enjoyable. In a series that spans everything from casual barbecues to the tagines of Morocco, from nutritious ways with vegetables to the classic dishes of Italy, the recipes capture the spirit of a cuisine and the spirit of an occasion. There are feature spreads on specific ingredients and techniques, step-by-step photos and suggestions for variations to the recipes. "