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.

Unlock the Secrets of Macarons, One Scrumptious Recipe at a Time From macaron master Camila Hurst comes your ultimate resource for making perfect macarons. Whether you've already tried making this delicious but oh-so tricky treat or are getting started for the first time, let Camila be your personal guide through every step of the process. You'll learn the fundamentals with an in-depth tutorial for perfect plain shells, packed with step-by-step photos and all of Camila's best tips and tricks gathered from her experience baking thousands of macarons over the years. There are even sections dedicated to shell decorating, sourcing the right ingredients and tools, as well as troubleshooting common problems. Practice your newfound skills across 10 shell flavors and 40 drool-worthy recipes for fillings, and soon you'll be whipping up gorgeous macarons that will wow everyone who tries them! Discover awe-inspiring creations such as: - Fleur de Sel Caramel Macarons - Snickerdoodle Macarons - Birthday Cake Macarons - Pistachio Macarons - Black Sesame Matcha Macarons - Chili Hot Chocolate Macarons With clear instructions, a treasure trove of knowledge and mouthwatering recipes, Macaron School will put you on the path to macaron mastery.

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

We might love our eggs mini, but there’s nothing small about our new cookbook.

We know the importance of a tasty treat and thought it was time that some old favourites were given a yummy Mini Eggs twist! We’ve popped on our aprons and have spent a lot of time getting messy in the kitchen to bring you this book of 60 favourites.

So whether you’re after a scrummy pud, a mouth-watering breakfast or some crumbly cookies that will wow your friends at the next bake sale, this book is just what you’ve been looking for.  

Dig in for delicious recipes including:

• Mini Eggs Rocky Road
• Mini Eggs Milkshake
• Chocolate Meringue Mini Eggs Baskets
• Mini Eggs Blondies
• Super Speedy Mini Eggs Easter Fudge Nibbles
• Mini Eggs Butterfly Surprise Cake
• And lots more!

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.

The ultimate guide to baking the world's best-loved pastry. This special, limited edition of the debut cookbook from Lune, the world-renowned croissant bakery in Australia, comprises a luxurious slipcase, featuring holographic foil and ribbon, and contains a 272-page cookbook and an exclusive 48-page anniversary lookbook celebrating the first 10 years of Lune. Both hardback volumes feature holographic foil and stunning colour photography throughout. 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.

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!

Boy, do we love our s'mores. Americans buy an estimated 90 million pounds of marshmallows a year, and more than half are toasted and sandwiched with a chocolate bar between two graham crackers. Which inspired Dan Whalen to ask: What would happen if you kept the s'mores architecture - three layers of gooey, melty, and crunchy - but changed it up? The result: Salted Caramel S'mores, Lemon Meringue S'mores, Kettle Corn S'mores, not to mention the Elvis - a bacon, banana, and peanut butter s'more. In 50 playful recipes, photographed in full colour and packaged in a puffy square format reminiscent of the original formation, S'mores! completely redefines what a s'more is - and where it can be made - by designing all recipes to be made in a standard oven (adapted for an outdoor fire). Dan Whalen, who in his last book tackled another singular passion, Tots!, redefines both the filling of the s'more - ice cream, sweet potatoes, cereal, Peeps, Sriracha, figs, avocado, even a scallop (which bears some resemblance to a marshmallow) - and the "cracker" - using phyllo dough, pie crust, potato chips, and cannoli sheets. From the deliciously simple Nutella S'mores to the sophisticated Grilled Peach Basil S'mores, this book emphatically and mouthwateringly puts the more! in s'mores.

"Apple Cookbook" features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

This title includes more than 350 irresistibly sweet temptations for after-dinner indulgence. It provides easy-to-follow chapters that feature every variety of dessert: Hot Desserts; Cold Desserts; Cakes & Gateaux; Pastries & Pies; Custards, Souffles & Mousses; and, Fruit Salads and Ices & Sorbets. It includes a large selection of no-fat and low-fat desserts. It provides step-by-step pictures that ensure that even inexperienced cooks are guaranteed success, with beautiful images of each finished dish. It provides guidance on ingredients, equipment and techniques, together with useful cook's tips throughout, make this a vital addition to any kitchen library. Every recipe shown step by step in over 1600 stunning colour photographs. This book is every dessert-lover's dream. It contains fabulous recipes for every dessert imaginable and can be used on any occasion. Luscious, zesty and tempting - every dish will delight and amaze. Try a Chocolate Almond Meringue Pie or Hot Mocha Rum Souffles for total indulgence. For the more health-conscious, there is a large selection of low and no-fat delights, including Nectarine and Hazelnut Meringues and even guilt-free Tia Maria Gateau. Quick-and-easy Peach and Ginger Pashka, and Chocolate Fudge Sundaes provide desserts in a flash, while the Sachertorte and Tarte au Citron are fit to grace any dinner-party table. It includes a comprehensive introduction that provides essential information about ingredients, equipment and basic techniques. Each recipe is illustrated with clear step-by-step photographs to show the key stages, and there are useful cook's tips to ensure you get great results every time.

MORE CHUNKS LESS BUNK

Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream.

Now they share all the recipes and techniques that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:

RULE #1

You don't have to be a pro to make incredibly delicious ice cream.

RULE #2

There's no such thing as an unredeemingly bad batch of homemade ice cream.

NEW FLAVORS TO TRY:

Orange Cream Dream

Chocolate Chip Cookie Dough

Honey Apple Raisin Walnut

Peanut Butter Fudge Swirl

Chocolate Superfudge Brownie

FLAVORS YOU KNOW AND LOVE:

Heath Bar Crunch

Dastardly Mash

Fresh Georgia Peach

Oreo Mint

BEN & JERRY REVEAL:

How break Heath Bars into the perfect bite-size chunks.

How to add chunks so they don't sink to the bottom.

Why you must eat honey-flavored ice cream in one sitting.

Bio

Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.

Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

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!

There's nothing like home baking but sometimes we yearn for the simplicity of being able to rustle up something delicious for dessert or a party treat quickly without the need to heat the oven. This is the art of the 'no-bake cake'! The recipes in this book do not require an oven and are made simply by heating a few ingredients in a pan or perhaps in the microwave - and some of them, such as the ice-cream cakes, do not require any cooking at all! The best thing is that they can all be prepared ahead of time and stored in an airtight container, in the fridge or in the freezer so you can serve up something delectable just when it's needed.

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.

Learn to make frozen yogurt at home that's just as light, smooth, and delightful as what you buy. You'll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavour recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

This title features sensational sweet recipes from around the world: 140 delectable dishes shown in 250 stunning photographs. You can create sumptuous desserts with this irresistible collection of sweet recipes, from elegant fruit tarts to rich and indulgent chocolate puddings. It features a range of classic dishes, including Boston Banoffee Pie, Tiramisu, Lemon Meringue Pie, Bread and Butter Pudding, and Chunky Chocolate Ice Cream. It includes a fully-illustrated practical section that gives you advice on mastering techniques such as making different types of pastry and preparing fresh fruit, as well as cooking traditional sweet sauces such as Creme Anglaise, Brandy Butter, and Chocolate Fudge Sauce. A tempting dessert is the perfect way to finish off any meal. Whether it's a light fruity dish on a summer's evening, a hearty pudding on a cold winter's night, an elegant pastry creation for an impressive dinner party or a simple ice cream dessert for a family treat, everybody has their own best-loved sweet dish. This book contains classic recipes from modern ideas, divided into chapters covering Ice Cream and Iced Desserts; Cold Puddings; Pies, Tarts and Cheesecakes; Cakes, Gateaux and Pastries; Fruit Desserts; and Hot Puddings. There is a photograph of every finished dish, making it easy to achieve successful results.

"Easy peasy" is the promise of the appealing and slightly manic Jessie Sheehan in her wildly popular TikTok videos. Home bakers everywhere believe her, millions of them watch her videos and relish cooking-or at least dreaming about-her simple but creative snacks for any time of the day or night. These lickety-split recipes, from Chocolate Chunk Ice Cream Bread to Marshmallow Fudge, are a game-changing addition to foodie culture. Sheehan's fuss-free approach, dynamic energy and kitchen-savvy advice are all on display in this must-have new cookbook. Here, Sheehan explodes the snackable scene with 100 recipes that minimise time but maximise fun. Pear Ginger Scones, Rainbow Sprinkle Mug Cakes, Peppermint Stick No-Churn Ice Cream and more treats come to life in this crave-worthy cookbook. With vibrant photography and enviable flavours, this of-the-moment book will be loved by anyone with an impatient sweet tooth.

This is the definitive guide to the fruits of the world, featuring a comprehensive photographic identification guide to fruits, with information about the history, varieties and nutritional value. It includes all the well-known citrus fruits, berries and other fruits, such as apples, bananas, melons, peaches, figs and grapes, as well as exotic varieties such as babacoa, custard apples, sharon fruit and prickly pears, rambutans and snake fruit. With 500 photographs, this is the ideal reference book on identifying, preparing, preserving and cooking fruit. Tempting recipes include Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date and Walnut Brownies. Nothing can beat a simple dessert of perfectly ripe juicy fruit, perhaps served with a dollop of cream, or with some good cheese. All fruits can be cooked and served on their own, or used to create a huge range of dishes, from pies and puddings to cakes, ice creams, mousses and featherlight souffles. In the first section of this book, there is an illustrated step-by-step guide to preparing, juicing, preserving and cooking fruit, and a guide to useful equipment. There is essential information about all the common, less well-known and exotic fruits and how and where the fruit is grown, where to buy and how to store and cook. With over 100 enticing recipes, this lovely book will provide a wealth of inspiration.