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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts
Create works of art almost too good to eat! With just a few
ingredients and the right equipment, you can design mouthwatering
masterpieces sure to please everyone at your next party. Whether
you're making cookies for birthdays, holidays, weddings,
graduations, or other events, you'll find the inspiration,
confidence-and expert guidance-you need in Cookie Canvas. Amber
Spiegel of SweetAmbs has been decorating cookies and teaching
others her techniques for more than a decade. She'll show you the
essential basics you need to start decorating your own cookie
designs, including how to ensure the consistency of your royal
icing, how to flood a cookie, and how to avoid and fix common
problems you might encounter. Cookie Canvas includes these cookie
designs and recipes: Vanilla royal icing, Coffee royal icing,
Chocolate buttercream, White chocolate ganache, Orange &
cardamom cookies, Pumpkin spice cookies, Lemon & almond
cookies, Gingerbread cookies, Maple cookies, Meringue cookies,
Wedding, Baby shower, Birthday, Spring: lanterns and stars, Summer:
BBQ, Fall: pumpkins and mums, Winter: plaid evergreen trees, Pizza,
Bacon and eggs, Rainbow T-shirts Amber will also share the
decorating supplies and tools required, how to use food coloring
and edible ink markers, and the specific templates for all the
featured designs. No matter your abilities, Cookie Canvas will give
you everything you need to get started decorating cookies for all
your festivities!
THE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL
EVER NEED In BAKE Paul Hollywood shares his best ever recipes for
classic bakes. Cakes, biscuits and cookies, breads and flatbreads,
pizza and doughnuts, pastries and pies, and showstopping desserts:
this book has it all. From classic cakes like the Victoria Sandwich
and Chocolate Fudge Cake, through brilliant breads like his
foolproof Sourdough, to savoury and sweet pastries like Sausage
Rolls and Danish Pastries, these are the only recipes you'll need
to create perfectly delicious bakes time and time again. With more
years as a professional baker than he'd care to remember and over
10 years judging the best baking show on TV, Paul has created,
tested and tasted a huge number of bakes. He has also travelled
widely and learnt so much about the craft he loves. For Paul, one
of the most joyful things about baking is how it evolves as we
discover new techniques, ingredients and influences. As our
knowledge improves, so do our recipes. Paul combines every tip and
trick he has learned together with his incredible technical
know-how to create the ultimate collection of incredible bakes.
The debut cookbook from Lune, a world-renowned croissant bakery in
Australia. Lune Croissanterie is one of the most talked about
bakeries in the world. From rave reviews from Nigella Lawson, Yotam
Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news
outlets such as New York Times and The Guardian, Lune has been
touted as 'the best croissant in the world' since it opened its
doors in 2012. Customers are queuing quite literally around the
block from the early hours to eat Lune's pastries, but what makes
this book so special is how Kate Reid elevates croissant pastry
from a classic breakfast staple to a refined vehicle for breakfast,
lunch and dinner. With step-by-step techniques for rolling and
shaping croissants, followed by recipes for every hour of the day,
plus what to do with leftovers and how to make a croissant a
special occasion, this is the ultimate guide to baking the world's
best-loved pastry.
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.
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.
A New Way to Bake reinvents and reimagines cakes, bakes and
desserts, using plant-based ingredients that are available
globally. Chef Philip Khoury has delved deep into patisserie in an
attempt to make desserts that are ‘cleaner’, and that present
finer flavours and textures. In A New Way to Bake, Philip
transforms the traditional building blocks of baking by using
plant-based, natural ingredients or ingredients that have been in
use for over 100 years. A New Way to Bake uncovers a brief history
of baking before setting out the Plantry, where the main
ingredients and their functionalities are explained. Full of
delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and
Tiramisù, there are sweet treats for any occasion. Recipes are
broken down into digestible steps, with explanations as to why
steps are important, and tips along the way too. Plus, there are
even QR codes to help navigate through the recipes. Written in an
informative yet approachable style, A New Way to Bake is a
comprehensive guide that arms readers with a new outlook and tools
to bake a better future.
La Vita e Dolce is an exciting take on Italian baking by food
writer and trained pastry chef, Letitia Clark. Featuring over 80
Italian desserts, La Vita e Dolce showcases Letitia's favourite
puddings inspired by her time living in Sardinia. Whether you're
looking for something fruity, nutty, creamy, chocolatey or boozy,
you will be seduced by the sweet aromas of every bake. Complete
with anecdotes and beautiful location photography throughout, each
recipe is authentic in taste but with a delicious, contemporary
twist. From a joyful Caramelised Citrus Tart to a classic Torta
Caprese, this is a stunning celebration of the sweet things in
life, and is guaranteed to bring a slice of Italy into your home.
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!
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.
Using no more than 5 ingredients, you can treat yourself to
something sweet with minimal effort - for example, White Chocolate
& Strawberry Cheesecake, Peach & Blueberry Jalousie, Kaffir
Lime Tart, Fast Fruit Brulee, Chocolate & Pistachio Souffles,
Banana & Sticky Toffee Tarte Tatin, Blackcurrant Galettes, Hot
Mango & Passion Fruit Souffles and Apricot & Blueberry
Cobbler.
The highly anticipated complement to the New York Times bestselling
Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the
innovative, addictive cookies, pies, cakes, ice creams, and more
from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one
criticism among reviewers and fans: where were Christina Tosi's
fantastic desserts? The compost cookie, a chunky chocolate-chip
cookie studded with crunchy salty pretzels and coffee grounds; the
crack pie, a sugary-buttery confection as craveable as the name
implies; the cereal milk ice cream, made from everyone's favorite
part of a nutritious breakfast--the milk at the bottom of a bowl of
cereal; the easy layer cakes that forgo fancy frosting in favor of
unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these
now-legendary riffs on childhood flavors and down-home
classics--all essentially derived from ten mother recipes--along
with the compelling narrative of the unlikely beginnings of this
quirky bakery's success. It all started one day when Momofuku
founder David Chang asked Christina to make a dessert for dinner
that night. Just like that, the pastry program at Momofuku began,
and Christina's playful desserts helped the restaurants earn praise
from the New York Times and the Michelin Guide and led to the
opening of Milk Bar, which now draws fans from around the country
and the world.
With all the recipes for the bakery's most beloved desserts--along
with ones for savory baked goods that take a page from Chang's
Asian-flavored cuisine, such as Kimchi Croissants with Blue
Cheese--and 100 color photographs, Momofuku Milk Bar makes baking
irresistible off-beat treats at home both foolproof and fun.
Delight your family, friends, and guests-on holidays or any
day-with beautiful boards full of scrumptious sweets. With Kellie
Hemmerly's creative and gorgeous Dessert Boards, you can take the
exciting trend of artfully composed food platters and boards in an
entirely sweet new direction. The more than 50 easy-to-make boards
in Kellie's book are kid- and family-friendly, but grownups surely
will love these dessert boards, too, whether the boards are served
for a holiday party, a weekend visit from family or friends, or
simply as a sweet finish to an everyday dinner. The boards feature
a stunning variety of sweet treats, from baked things like bars,
cookies, shortbreads, bundt cakes, and mini pies, to fresh and
colorful fruits of all kinds, to truffles, candies, s'mores, and
more. The recipes include: Cake for Breakfast Board Cupcake
Decorating Board Chocolate Dipping Board Holiday Cookie Board New
Year's Eve Board Hot Cocoa Board Game Day Sweets Board Molto Dolce
Board (Italian Sweets Board) Birthday Confetti Board Awards Night
Board The book also includes platters that focus on healthier
sweets, such as fruits, yogurts, and granola bars, perfect for
breakfast, brunch, and after-school or after-work snacks. There are
inventive boards for people who love to bake as well as quick-fix
boards that can be built from store-bought goods-everything you
need to bring smiles to your family and friends and some extra
sweetness to your life.
Recreate the romantic Viennese cafe-patisserie with delectable
variations of strudels, tortes, cookies, parfaits, and more.
Whether it's delicious esterhazyschnitten (meringue slices with
buttercream filling), fluffy schaumrollen (puff pastry rolls filled
with soft vanilla meringue), or classic Bundt cake, these desserts
represent the finest of Austrian cuisine. Viennese pastry chef
Dietmar Fercher offers 180 of his irresistible recipes,
photographed by Konrad Limbeck with mouth-watering results. Delve
into the history behind each scrumptious dessert, enjoy personal
anecdotes from the chef, learn baking tips that show you how to
make different types of dough from scratch, and make use of recipes
for basic sauces, creams, and cake bases. Channel your inner
Viennese chef and whip up traditional desserts with a modern twist,
such as rhubarb strudel with almond sauce, bilberry cookies,
strawberry cream schnitten, topfen cream torte, plum parfait, and
pistachio roulade. These sophisticated and diverse desserts, which
are divided into warm and cold offerings, will satisfy any palate.
Skyhorse Publishing, along with our Good Books and Arcade imprints,
is proud to publish a broad range of cookbooks, including books on
juicing, grilling, baking, frying, home brewing and winemaking,
slow cookers, and cast iron cooking. We've been successful with
books on gluten-free cooking, vegetarian and vegan cooking, paleo,
raw foods, and more. Our list includes French cooking, Swedish
cooking, Austrian and German cooking, Cajun cooking, as well as
books on jerky, canning and preserving, peanut butter, meatballs,
oil and vinegar, bone broth, and more. While not every title we
publish becomes a New York Times bestseller or a national
bestseller, we are committed to books on subjects that are
sometimes overlooked and to authors whose work might not otherwise
find a home.
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...
The Scientifically Guaranteed Guide to Better Baked Goods For every
flawless cake you bake, are there three that come out of the oven
dry, deflated or dense? Do your cookies crumble and cheesecakes
crack? You're not alone! A lot of bakers struggle with selecting
the right ingredients or choosing the right method and temperature
to yield flawless end results. With this book, One Sarcastic Baker
creator Dikla Levy Frances is here to help you recognize your
baking mistakes and learn how to get the best results--the
scientific way. She teaches you the chemistry behind successfully
baking everything from cakes to cookies to breads with approachable
explanations and simple formulas so easy that anyone can create
these sweet experiments. Learn the molecular breakdown of basic
ingredients like flour, butter and sugar, and how they react with
each other to make the baked goods you love, like Triple Coconut
Cake and Monday Night Football Cookies. Explore how mixing methods
like beating vs. whisking vs. stirring affect your final product,
and which method is best for the particular treat you're trying to
make, like Almond- Chocolate Pound Cake or Reese's(R) Peanut Butter
Quick Bread. Discover how different temperatures transform
ingredients into the baked goods of your dreams, and how to use
more or less heat to create everything from creamy, never-cracked
Funfetti(R) Cheesecake to the perfect pie crust. Each section is
also accompanied by scrumptious recipes to help you practice your
newfound knowledge. Improve your technique tenfold with simple,
science-based tips that'll have your baked goodies looking like
masterpieces every time. Whether you're a kitchen amateur or baking
pro, you're guaranteed to perfect your craft with Dikla's
approachable methodology and mouth-watering recipes.
Cook the simple and flavoursome food of the South of France with
acclaimed chef Alex Jackson's Provencal. Provencal is the stunning
reissue of Alex Jackson's widely acclaimed first book Sardine. This
unique collection of recipes encapsulates the beauty and simplicity
of Provencal French cooking and shows you how to recreate the
flavours of the South of France at home. Provence and Languedoc are
France's window onto the Mediterranean Sea and all that lies
beyond, and the culinary influences that converge there make for a
cuisine that is varied, rich and deep. The recipes are
unpretentious and seasonal, highlighting Alex's belief that cooking
the food of Provence is about simplicity, good ingredients and
generosity of spirit. Lovingly described, the recipes evoke the
South of France with their warmth and flavour; from Bouillabaisse
and Autumnal Grand Aioli to a Tomato and Tapenade Tart and Nougat
Ice Cream with Fennel Biscuits. The book is divided into seasons
and each season contains a 'Grande Bouffe' - a set menu for a feast
- so you can really impress your guests and celebrate many
wonderful ingredients in one evening's cooking. Provencal promises
to reignite a love affair with French provincial cooking,
celebrating its multitude of influences, its focus on seasonal
eating and, ultimately, an attitude to food which centres around
sharing and enjoyment.
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