"Choclatique" is a chocolate lover's dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris' famed Cordon Bleu, Ed's experiences are the inspiration for the amazing chocolate creations in "Choclatique."

The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. "Choclatique" includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.

This title offers 150 delicious recipes shown in 300 beautiful photographs. It is a stunning collection of ice cream recipes from all around the world, to suit all tastes, to make both by hand and in an ice cream machine. Every conceivable type of ice cream is covered, including classics such as vanilla, chocolate, coffee, toffee, rum and raisin, along with irresistible new combinations, such as peach and almond, gooseberry and elderflower, rosemary, star anise, chilli, basil and saffron. It features a guide to all the equipment, techniques and essential ingredients, and how to create delectable accompaniments such as sauces, cones and cookies. It offers clear easy-to-follow recipes, beautifully illustrated throughout with 300 photographs to ensure perfect results every time. It includes a nutritional breakdown for every recipe. Ice cream is impossible to resist, whatever your age and for every occasion. Cooks and chefs across the world have spent hundreds of years perfecting every possible way of delighting our tastebuds with delicious ices. Whether you want a cooling Raspberry Sherbet or Watermelon Granita; a tempting Passion Fruit Mousse or Hot Apple Ice Cream with Cinnamon Bread to finish off a dinner party; or an Apricot Parfait or Nougat Ice Cream just for the sheer indulgence, you will find it in this book. A guide provides information on how to layer and ripple, use moulds of different shapes and sizes, and how to make your own baskets, cones, cookies and ice bowls, as well as describing the dazzling ingredients you can use.

This book collects over 125 recipes for imaginative drinks, sundae varieties, and luncheonette delights from the 1920s, evoking the time of speakeasies, newfangled devices, and racy automobiles. Titbits of the history of suffragists and flappers, bootleggers and G-men -- whose collective commentary demonstrates that the nations approach to Prohibition was anything but straightforward -- interweave with the recipes. Excerpts and quotes from publications of the time offer advice for entrepreneurs, tips on early road food, and some really corny jokes. This book gives readers a taste of life during this turbulent time.

This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! First Steps in Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.

About All-in-One Guide to Cake Decorating:

A complete, structured course in the beautiful art of cake decorating from first steps to expert skills.

Teaches techniques that can be used to decorate all kinds of cake from a novelty birthday cake to a memorable wedding cake.

Over 300 instructional step-by-step color photographs show how to decorate more than 50 finished cakes.

Clearly written, straightforward text covers every aspect of sugarcrafting skill.

Includes covering cakes, filling and layering, icings, chocolate, sugarpaste, marzipan, piping, flower paste, and quick and easy decoration ideas.

Master cookie basics, then expand your repertoire with over 85 crave-worthy yet easy-to-prepare recipes for both classic and inventive sweet treats, each with its own mouthwatering photo. Author Dorothy Kern is one of the most trusted and widely read baking bloggers on Earth-and with good reason. Her tested-to-perfection recipes are simple to make, delectable, and full of creative new flavor ideas. In Crazy for Cookies, Brownies, and Bars, she shares her recipes and baking secrets so you, too, can make scrumptiously delicious cookies that everyone loves. Dorothy outlines the rules for successful cookie baking, provides an overview of key ingredients and tools, and offers expert tips on how to store baked things so they stay fresh for a long time. What's more, she guides you in taking your cookie skills in new directions, into the delectable world of brownies (lots of different kinds of brownies!), blondies, shortbreads, shortcakes, cookie cakes, and more. The recipes, warmed with Dorothy's personal stories and memories, include cookies that range from traditional favorites to all-new concepts: Seriously the Best Chocolate Chip Cookies Chocolate Candy Cane Cookies Molasses Cookies Nana's Drop Sugar Cookies Raspberry Almond Spirals Chocolate Peanut Butter Potato Chip Cookies Beyond the cookies, you'll love the recipes for: Brown Butter Pecan Blondies Peanut Butter Magic Bars Bacon and Caramel Brownies Salted Caramel Ginger Sandwiches Cookies 'n' Cream Mud Bars Birthday Cookie Cake ...among tons of other delicious crowd-pleasers. Your family and friends will be thrilled with the results-and so will you. It's the definitive book on cookies-and so much fun to use!

The ultimate guide to classic bakes and modern favourites that doesn't just tell you what to do - it shows you. What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Complete Baking comes in. Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations. If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savoury recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Complete Baking.

Kids love it, adults love it - is it any wonder that ice cream is the world's most popular dessert? Whatever the season and whatever the occasion, this cold and creamy treat is simple, refreshing and tastes so good! Of course, there's a lot more to ice cream than vanilla, strawberry or chocolate. Walk into any ice cream parlour today, and you'll be confronted by a plethora of unique and unexpected flavours. The Little Book About Ice Cream is a joyful celebration of this frozen dessert in all its glory. Alongside fascinating facts about the origins of ice cream and how it's manufactured, this little book serves up fabulous scoops of entertaining trivia, amusing quotes and a sprinkling of wisdom. It all adds up to a mouth-watering delight. SAMPLE QUOTE: 'When I'm no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.' - Snoop Dogg SAMPLE FACT: Continental Europe was introduced to ice cream in the late 13th century when Marco Polo returned to Italy from China.

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.

A brand-new baking collection from Bake Off's Chetna Makan, with over 80 deliciously-tempting recipes that combine her love of simple home cooking with creative flavour twists. Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavours with a love of simple Indian home cooking. In this new collection, Chetna showcases delicious sweet and savoury bakes which have easy-to-find ingredients and simple-to-follow methods, but a special flavour twist to make your bakes sing and shine. That could be a spice you might not expect, such as star anise in a tarte Tatin, a fusion of global incidences such as Masala Focaccia, or a twist on a classic, such as a drizzle cake dazzling with mango and ginger. Proving once again that simple baking methods are the best, Chetna's inspirational recipes are a joy to make and share with your favourite people. RECIPES INCLUDE: Cherry Almond Honey Cake Onion Masala Focaccia Orange & Cinnamon Savarin Raspberry Coconut Cheesecake Saffron Fennel Pound Cake Peanut Masala Tear and Share Bread Mango & Lime Meringue Pie

How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouth watering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss. From vintage favourites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest's own since the handy pan burst into the baking scene in the 1960s. And don't forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory. Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community.

NEW YORK TIMES BESTSELLER! The book that 5 million fans of Binging with Babish on YouTube have been waiting for! The internet cooking show Binging with Babish has taken YouTube by storm with views as high as 12 million per episode. For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you'll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one--like the chocolate lava cake from Jon Favreau's Chef, which the actor/director (who also wrote the foreword) asked to make during a guest appearance on Rea's show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

The best part of baking cookies has always been sneaking a swipe of dough straight from the mixing bowl. Kristen Toman, founder of DO Cookie Dough Confections, has turned everyone's guilty pleasure into the next big dessert craze: safe-to-eat raw cookie dough. Every day DO serves up more than one ton of cookie dough in its New York City shop alone, from classic chocolate chip and sugar cookie, to festive flavors like birthday cake, salted caramel, and s'mores. Now, Tomlan brings the magic of DO to home bakers (and anyone with a sweet tooth) with more than 100 recipes for cookie doughs and treats to eat, bake, and share with friends and family. COOKIE DOUGH ALL DAY shares the secrets to making easy, safe doughs at home as well as recipe pro-tips and tricks that will make each dough, cookie, bar or cupcake THE must-try dessert at your next party, bake sale, book club, family holiday. Whether your sharing with friends or just sneaking a midweek treat, anytime is the right time for cookie dough!

Healthy eaters have long tried to find ways to satisfy a sweet tooth but many Paleo-style desserts are complicated and include hard-to-find ingredients. Arman Lew discovered a way to have his cake and eat it too-in creations that indulge the appetite and are full of nutrients. From breakfast reinvented to no-bake treats, there is no tapioca flour, coconut nectar or xanthan gum to be found here.

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favourites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy "gravels" (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes - adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home and Jeni's Splendid Ice Cream Desserts - make up a must-have collection of decadent desserts.

Making your own wedding cake is easy when you've been shown the right materials and techniques, and this is the only book to teach you. It is full of step-by-step guidance and advice, with plenty of tips to help a novice create something stunning and inspirational. This visually enticing step-by-step cake baking and decorating manual makes DIY wedding cakes easily accessible for everyone. In text and images that are both instructional and entertaining, Natasha Collins takes the reader through the whole process of choosing their design, baking their cake, embellishing it, transporting it, presenting it and serving it, so that they can be certain of success at every stage. Every project includes a timetable indicating how long each part of the process will take, and gives a schedule for when the cake should best be decorated and set up in relation to when it is going to be eaten. The book begins with basic instructions such as ingredients; equipment; trimming, filling and covering a cake; creating floral and paper decorations; and getting your cake from your kitchen and on to your guests' plates. The second half of the book comprises five chapters, each representing a distinctive style and theme (with four to five cake designs provided for each theme): Romantic beginnings (traditional flavoured cakes with romantic decorations); Putting on the glitz (glamorous, 'glitzy' cakes); Laughing all the way to the altar (fun, modern cakes); Home(spun) is where the heart is (rustic, pretty cakes); Magic in the air (bohemian style cakes).

The Wooden Spoon Dessert Book is a bonanza for lovers of dessert-a wide range of favored perennials and rediscovered classics. Here is a wonderful, homey, and delicious array of recipes for the last, and best, course of any meal: custards, sugar pies, cobblers, layer cakes, frostings, pie doughs, and icebox cakes, all made simple as can be by Marilyn M. Moore's straightforward directions and attention to detail. A masterful job at introducing the novice to techniques and what-ifs. - The Washington Post