|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts
This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.
Native to Jaipur, India, Krishna Priya dasi has prepared thousands
of sweets for offering to Krishna. Sharing her experience and
expertise in this collection of recipes, the author, a gifted and
celebrated confectioner, shows us how to make 56 of her favourite
traditional Indian sweets. This book includes variations of Laddu,
Halva, Sandesh, Jamun, Pera, and more. Her recipes and cooking
style are simple and easy to follow. The book also includes short
sections on decorating sweets with colourful designs, devotional
cooking, and the benefits of vegetarianism.
Jarcuterie shows you how to elevate shared snacks into a
convenient, personal experience with recipes for entertaining,
holidays, special occasions, just for fun, and more. Jarcuterie,
also called grazing cups or grazing bouquets, are handheld foods
delightfully presented in individual jars, cups, or other vessels
for safe grazing. These sophisticated snacks embody all the
wonderful aspects of a charcuterie board in a single serving.
Simple to prep ahead of time, infinitely customizable, and a breeze
to transport, the jarcuterie projects include: Classic Jarcuterie
Grazing Cones Personal Charcuterie Boards Tidbit Wine Toppers
Crudites Dip Cups Birthday Candy Jarcuterie Winter Hot Chocolate
Cups Mini Christmas Tree Boards New Year's Eve Coupe Glasses
Valentine's Day Chocolate Cups Easter Egg Treat Cartons Fiesta
Jarcuterie Mother's Day Teacups Farmer's Market Gift Baskets 4th of
July Sparkler Cones Summer Clip-On Snack Cones Melon Caprese Mini
Boats Sidecar Charcuterie Cones Picnic Sandwich Packs S'mores Kits
Fall Sweet & Salty Snack Jars Halloween Spooky Snack Cauldrons
Home Run Snack Baskets Greek Hummus Ramekins Game Day Appetizer
Cups Barkuterie Pup Cups and more! Along with tips to get you
started, such as how to prep ingredients and create eye-catching
skewers, every project is accompanied by a gorgeous, large photo
and step-by-step instructions to make each one easy to recreate.
Soon enough, you'll be impressing your guests with this new way of
entertaining!
When it comes to food cities, Miami is one to take seriously. It is
a colorful culinary tapestry of local and international food
traditions with emerging new talents and James Beard-recognized
chefs setting the bar for adventurous, experimental, and exciting
cuisine. Miami Cooks by Sara Liss celebrates this wonderfully
unique food culture with seventy-five recipes by thirty-five of the
city's leading chefs and mixologists. Sure, Miami is the Cuban food
capital of America, but it also home to so many other
cuisines-Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican-that
tempt the palate. From savory duck carnitas tacos to a crab-crusted
ribeye steak to a decadent caramelized strawberry (and not to
mention, an array of refreshing cocktails), this book boasts
recipes all designed for home cooks of all skill levels.
How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet
Creations "How to Cook That is the most popular Australian cooking
channel in all the world, and it's not hard to see why." PopSugar
Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in
Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing
Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies,
Cooking by Ingredient, and Pie Baking Offering a fun-filled
step-by-step dessert cookbook, Ann Reardon teaches you how to
create delicious and impressive pastries, cakes and sweet
creations. Join food scientist Ann Reardon, host of the
award-winning YouTube series How to Cook That, as she explores
Crazy Sweet Creations. An accomplished pastry chef, Reardon draws
millions of baking fans together each week, eager to learn the
secrets of her extravagant cakes, chocolates, and eye-popping
desserts. Her warmth and sense of fun in the kitchen shines through
on every page as she reveals the science behind recreating your own
culinary masterpieces. For home cooks and fans who love their
desserts, cakes, and ice creams to look amazing and taste even
better. Take your culinary creations to influencer status. You'll
also: Learn to make treats that get the whole family cooking Create
baked goods that tap into beloved pop culture trends Impress guests
with beautiful desserts Readers of dessert cookbooks like Dessert
Person, Zoe Bakes Cakes, or 100 Cookies will love How to Cook That:
Crazy Sweet Creations.
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
This book offer recipes that range from classic vanilla, chocolate,
coffee, and strawberry to innovative creations like blackberry
cobbler, toasted coconut, lemon curd, brown sugar and cinnamon,
fresh ginger, salted caramel, maple bacon, matcha, chocolate
hazelnut, and goat cheese and honey. She even includes flavours
especially for the holidays - gingerbread cookie, pumpkin pie,
eggnog, peppermint mocha, and more.
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.
It is essential for any serious pastry chef to have a comprehensive
knowledge of frozen dessert production, and "Frozen Desserts"
provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers,
emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment,
and storage and serving containers
- essentials on storage, sanitation, and production and serving
techniquesRecipe chapters cover:
- Dairy-Based Frozen Desserts, which include ice cream, gelato,
and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits,
semi-freddos, and frozen mousses and soufflesEach recipe chapter
covers both classic and modern small-batch production techniques,
basic formulas, and both basic and advanced base recipes. The final
chapter, "Finished Items," makes use of these base recipes and
shows readers how to produce, plate, garnish, and serve small
desserts, plated desserts, frozen cakes, and even frozen
accompaniments to savory courses. Recipes are illustrated
throughout by full-color beauty photographs. An instructor's manual
and companion website are also available for classroom use.
An early fall cobbler with blackberries bubbling in their juice
beneath a golden cream biscuit. A crunchy oatmeal crisp made with
mid-summer's nectarines and raspberries. Or a comforting pear bread
pudding to soften a harsh winter's day. Simple, scrumptious,
cherished-these heritage desserts featuring local fruit are
thankfully experiencing a long-due revival.
In "Rustic Fruit Desserts," each season's bounty inspires unique
ways to showcase the distinct flavor combinations that appear
fleetingly. James Beard Award--winning chef Cory Schreiber teams up
with Julie Richardson, owner of Portland's Baker & Spice, to
showcase the freshest fruit available amidst a repertoire of
satisfying old-timey fruit desserts, including crumbles, crisps,
buckles, and pies.
Whether you're searching for the perfect ending to a sit-down
dinner party or a delicious sweet to wrap up any night of the week,
these broadly appealing and easy-to-prepare classics will become
family favorites. "
"
Cory Schreiber is the founder of Wildwood Restaurant and winner of
the James Beard Award for Best Chef: Pacific Northwest. Schreiber
now works with the Oregon Department of Agriculture as the
Farm-to-School Food Coordinator and writes, consults, and teaches
cooking classes in Portland, Oregon.
A graduate of the Culinary Institute of America, Julie Richardson
grew up enjoying the flavors that defined the changing seasons of
her Vermont childhood. Her lively small-batch bakery, Baker &
Spice, evolved from her involvement in the Portland and Hillsdale
farmers' markets. She lives in Portland, Oregon.
Sugar and spice and all things nice. Levi's latest collection of
recipes is all about indulgence. From luscious cakes and bakes, to
creamy puds, from cool ice-creams to wicked cocktails, this is food
to share and make everyone feel good. What does sweet mean to you?
It could be those sweet moments by yourself, watching TV and
getting out the popcorn or having a nice chunk of cake or a
chocolate bar. Or it could be a celebration. Your birthday's
arrived - and that means it's everybody's birthday. From Almond
Cake with Lime and Cardamom Syrup or Salted Caramel Cheesecake to
Pears in Ginger Syrup and Mango Bellini, the recipes here are about
celebrating and sharing, getting together and enjoying the moment
with great food.
ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES 'The
sort of book that becomes a true friend in the kitchen.' Nigella
Lawson One tin, 70 bakes - whether you want cookies or cakes,
pastries or desserts, something fruity, chocolatey or nutty, baking
just got even easier. Every bake can be made in the 23 x 33cm (9 x
13in) tin used in Edd Kimber's previous book, One Tin Bakes, but
Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in)
square tin as well as a loaf tin, making these perfectly simple
bakes for everyone to try, whatever equipment you have to hand and
whoever you're baking for. You only need minimal skill to whip up
something sensational - with ideas for bakes made in one-bowl or
with 5-ingredients, as well as popular options for vegan,
gluten-free and no-bake treats. One Tin Bakes Easy is full of
versatile, achievable and indulgent recipes to wow your friends and
family, that you will want to bake time and time again. Praise for
One Tin Bakes: 'A dazzler of a baking book.' Dan Lepard 'This book
is an absolute must-have for every home baker.' Joy Wilson 'A
terrifically clever idea.' Helen Goh
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse,
pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle
Coffee fame, creates a collection of uniquely delicious dessert
recipes (with step-by-step assembly guides) that give readers all
they need to make their own edible masterpieces.
From a fudge pop based on an Ellsworth Kelly sculpture to a
pristinely segmented cake fashioned after Mondrian's well-known
composition, this collection of uniquely delicious recipes for
cookies, parfait, gelees, ice pops, ice cream, cakes, and inventive
drinks has everything you need to astound friends, family, and
guests with your own edible masterpieces.
Taking cues from modern art's most revered artists, these
twenty-seven showstopping desserts exhibit the charm and
sophistication of works by Andy Warhol, Cindy Sherman, Henri
Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne
Thiebaud, and more. Featuring an image of the original artwork
alongside a museum curator's perspective on the original piece and
detailed, easy-to-follow directions (with step-by-step assembly
guides adapted for home bakers), " Modern Art Desserts" will
inspire a kitchen gallery of stunning treats.
Erin Jeanne McDowell, New York Times contributing baker
extraordinaire and top food stylist, wrote the book on pie, a
comprehensive handbook that distills all you'll ever need to know
for making perfect pies. The Book on Pie starts with the basics,
including ways to mix pie dough for extra flaky crusts, storage and
freezing, recipe size conversions, and expert tips for decorating
and styling, before diving into the recipes for all the different
kinds of pies: fruit, custard, cream, chiffon, cold set, savory,
and mini. Find everything from classics like Apple Pie and Pumpkin
Pie, to more inspired recipes like Birthday-Cake Pie and Caramel
Pork Pie with Chile and Scallions. Erin also suggests recommended
pie doughs and toppings with each recipe for infinitely
customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark
Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive
Compound-Butter Crust for the Croque Madame Pielets . . . the
possibilities are endless. With helpful tips, photographic guides,
and inspirations-pie-deas-it's almost like having Erin in the
kitchen baking pies with you.
Indulge in 72 vegan, gluten-free, no-refined-sugar recipes made
with nutrient-dense ingredients! Clean, wholesome, delicious
desserts-they're easier to make that you might think. Tired of
desserts made with highly processed ingredients and empty calories
that leave you feeling guilty? Then say goodbye to boxed cake
mixes, Jell-O, and Cool-Whip, and satisfy your sweet cravings with
72 no-bake desserts you'll feel good about eating. Featuring vegan,
gluten-free, and no-refined sugar recipes (that are simple and easy
to make), Clean Desserts uses real food ingredients like nuts,
seeds, nut butters, and dates to whip up guilt-free cookies, bars,
balls, and classic candy bars, as well as no-bake cheesecakes,
tarts, and ice cream! Learn to make: Black Forest Thumbprint
Cookies Chocolate Chia Seed Bars Hazelnut Caramel Balls Raspberry
Macaroons Kiwi + Coconut Cheesecake Squares Pecan Praline Ice Cream
Dark Chocolate Pistachio Fudge And more! Complete with photographs,
Clean Desserts will change the way you feel about dessert!
Vegetables have never been more popular, with the interest in
natural, plant-based food at an all-time high. Meanwhile, the
appetite for home baking shows no signs of abating. Food writer
Kate Hackworthy, author of the popular site
www.veggiedesserts.co.uk, has found a delicious way to combine the
two, with this book of scrumptious cakes and desserts packed full
of healthy veg. Pushing the boundaries of carrot cake, Kate puts
vegetables into cakes, muffins, biscuits, tarts, brownies, pastries
and even ice cream. Vegetables bring moisture, natural sweetness
and extra nutrients to your baking, with the happy consequence that
less refined sugar and fat is required, resulting in great-tasting
treats that are also a lot less naughty. With 60 original recipes,
including vegan options, virtuous snacks and lighter ways to bake
cakes, this book is not about sneaking veggies into recipes, but
celebrating them as hero ingredients and making them as much a part
of dessert as they are of dinner. Recipes include: Kale and Apple
Cake with Apple Icing Butternut Squash Spiced Muffins Black Bean
Chocolate Brownies Avocado Key Lime Tarts Turmeric, Carrot and
Orange Ice Lollies Cauliflower Chocolate Churros Word count: Approx
25,000
The masters of home baking, Australian Women's Weekly, bring you
delightful bakes for every occasion! Enjoy classic bakes for any
occasion alongside exciting and original variations - a host of
sweet and savoury recipes, from delicious snacks and satisfying
desserts, to wholesome lunches and comforting dinners. Add a
creative twist to take your banana bread to the next level, shake
things up with four easy ways to transform a classic quiche, and
enjoy a real treat with six ways to elevate the humble chocolate
chip cookie. This home baking book is perfect for anyone looking
for all-new tried-and-tested, fuss-free recipes! It includes: -
More than 100 recipes and exciting variations, all photographed,
covering both sweet and savoury bakes for snacks, meals, desserts,
and treats - No baking recipe is repeated from one book to another
- Ingredients are recognisable and readily available in all markets
- Each book covers a range of cuisines, types of dishes and dietary
needs, creating balanced everyday meals - A mixture of classic
recipes and innovative ideas Whether you're looking to make a
delicious snack, satisfying dessert, wholesome lunch or comforting
dinner, Australian Women's Weekly Baking serves up fabulous baking
ideas for tasty treats and meals! Each recipe is written with
simple step-by-step instructions and is accompanied by a useful
baking tip and a full-colour photograph, so you can cook with
complete confidence. Australian Women's Weekly is a series of
creative, accessible and reliable recipe books that taps into
Australia's healthy and vibrant food culture. It's centred on
simplicity, great produce, and multicultural living. Look out for
Australian Women's Weekly One Pot and discover more than 90 hearty,
delicious, and quick everyday meals you can create in just one pot.
|
You may like...
Chocolate
Katelyn Williams
Paperback
(2)
R450
R387
Discovery Miles 3 870
Sweet
Yotam Ottolenghi, Helen Goh
Hardcover
(1)
R900
R702
Discovery Miles 7 020
|