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

Winner of the Wordery Book of the Year - Food and Drink category 2022 Welcome to the wonderful world of Finch Bakery! Lauren and Rachel Finch, founders of Finch Bakery, share their best-kept secrets to decorating all-out celebration cakes and let you in on their top baking techniques to create indulgent brownies and cupcakes, decadent macarons, stuffed cookies of every kind and your very own versions of their indulgent signature cake jars. Packed with crowd-pleasing classics and desserts to impress, this bestselling baking book has the treat to satisfy every sweet tooth, every time: - Over 80 Instagram-ready baking recipes from occasion cakes, tray bakes, cookies, no-bake cakes and so much more! - 15 step-by-step baking technique tutorials for beginners - Mix-and-match your favourite flavour combinations for sponges, fillings, buttercream and toppings to build your own creations This gorgeous baking book is an unashamed celebration of sugar! Discover the hidden secrets to show-stopping bakes from tempering chocolate and levelling cakes, to crumb coating, piping and scraping techniques. You'll learn the basics to cake decorating and baking before exploring indulgent flavour combinations. Recipes are designed to be standalone, but some also work in a build-a-block way so you can make your own creation by swapping the sponge, filling, sauce or topping to satisfy your sweet tooth. With inventive creations and essential techniques, this is a whole new world of cake. A UK Sunday Times Bestseller - August 2021 Award-winning cookbook, The Finch Bakery, is your guide to creating mouth-watering homemade treats that are a success every time! This baking book includes a wide range of delightful treats that you can make at home. Explore delicious cupcakes, scones, cookies, cake balls, cake jars, traybakes, no-bake cakes, and celebration cakes. Get creative with classic recipes like lemon drizzle, decadent cookie cups and Nutella everything - there is something for everyone! A showstopper in the kitchen, and on your coffee table, The Finch Bakery book is the ultimate baking gift for teenagers and adults alike. Get ready to show off your best baking achievements with the help of the Finch Bakers.

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!

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.

"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 superb boxed collection of 10 irresistible cookbooks contains over 320 recipes to suit everyone, from everyday tempting teabreads, cookies and muffins to wickedly indulgent chocolate cakes, irresistible fruit tarts, light and moreish pastries, filled crepes and iced fancies. Each book is packed with information on key ingredients, preparation and cooking techniques, and is fully illustrated throughout in colour with over 1150 fabulous colour photographs, including illustrations of each finished dish and step-by-step instructions.

Dessert lovers, rejoice! Yes, on a healthy ketogenic diet, you can have your cake and eat it, too. In Easy Keto Desserts, bestselling author Carolyn Ketchum shows you how to enjoy the sweet side of keto with a variety of delectable dessert recipes. She brings her considerable expertise in low-carb, grain-free baking to this book and invites you to indulge - healthfully.

All Jane's best recipes for foolproof bakes, cakes and treats!

Whether you're preparing for a bake sale, celebrating a birthday, or simply indulging on a rainy Sunday, with help from Jane, you can master the baking essentials to get perfectly crispy pastries, dreamy fluffy sponges and deliciously gooey cookies every time.

Indulge in Jane's cult classics with Biscoff Drip Cake or Triple Chocolate NYC Cookies, get stuck into retro bakes perfect for afternoon tea withBattenberg and Bourbon Biscuits, enjoy a sweet dessert with Treacle Sponge or Self-Saucing Chocolate Pudding, or satisfy your savoury cravings with a bakery-style Sausage Roll and moreish Caprese Pastries.

With a troubleshooting table to help you fix common problems and tips on how to adapt every recipe, this essential baking book has you covered from beginner to star baker!

Baker's Royale is a dessert cookbook that revisits - and revamps - classic recipes for the modern baker. In 2010, feeling uninspired by the same old recipes, Naomi Robinson began creating treats of all kinds based on the classics and chronicling them on her blog of the same name. Her exciting flavor combinations and eye for the perfect balance of ease and "wow" struck a chord, and she quickly built a loyal following. The book is nearly 75 classic recipes with a twist: Banana Foster and Chocolate Pudding Parfait, Raspberry and Almond Opera Cake, Graham Dutch Apple Pie, Mocha Crunch Fudge, and more. Shortcuts like premade cookie dough and mixes make these desserts as practical as they are fanciful. Recipes for all seasons and occasions make this book a must-have for any dessert lover.

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.

Indulge in a collection of innovative, lip-smackingly brilliant recipes celebrating ice-cream and the desserts that accompany it. This beautiful cookbook starts with a chapter on how to make classic and more unusual ice-cream flavours as well as sorbets and vegan options (from Strawberry and Buttermilk, No-churn Flat White Coffee to Vegan Coconut Ice Cream). Then ice-cream desserts and celebration recipes take centre stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with figs and cinnamon to Lemon Meringue Ice Cream Pie). Decadent desserts that are the perfect companion to ice cream, like Collapsed Espresso Cake, add a baking element, whilst sundaes, shakes and cocktails give inspiration for all-hours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle on offer so you can decorate and create your own desserts. This joyful selection is an homage to one of our favourite foods and, in the hands of the award-winning British brand Jude's, you know these recipes will be exciting and packed with flavour.

The perfect gift for everyone who loves sweet treats this Christmas. 'A pastel confection of easy bakes from loaf tins to muffins' Stylist From sticky date gingerbread and chocolate passionfruit brownies to chilli-spiked halloumi and courgette muffins and the ultimate bread and butter pudding, simply pop your ingredients in a tin and let the oven (or for minimum-effort bakes, the fridge!) do the work. Keeping with her ethos of 'minimum effort, maximum flavour', Rukmini Iyer's one-tin bakes are simple to prep, but still offer great-tasting results. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW

Deck your halls with sprinkles and frosting! This cookbook has you covered for the entire holiday season. Whether you're baking cookies with family, bringing cupcakes to a bake sale, or aiming to WIN your office holiday bake off, Reindeer Food will guarantee your success! This cookbook features tons of different techniques, allowing both beginners and baking experts to hone their skills this holiday season. Esteemed author Cayla strives to turn everyday recipes into "edible cuteness"--colorful, eye-catching treats! Cozy up in front of the fire with a Reindeer Hot Chocolate, challenge your friends to an Ugly Christmas Sweater Cake challenge, and watch the winter sun shine through your Snowflake Window Cookies. Santa will surely leave you extra presents when he sees the Candy Cane Cookies you've left out for him! And if someone in your family has been naughty this year, you can always sneak a couple Lumps of Coal into their stocking. Recipes include: Gingerbread man cupcakes Wreath bundt cake Reindeer marshmallows Sugarplum truffles Eggnog hot chocolate Candy cane donuts Sugar cookie gift tags Dancing reindeer brioche Christmas tree cheesecake cups SO many more! "There are so many fabulous festive treats to choose from for both the grown-up palette and more playful treats to make with the kids coming up to the holidays. Check it out to find new inspiration for your seasonal baking as well as lots of reimagined old favorites." --Cake Geek Magazine "Author of Unicorn Food and Mermaid Food, Cayla Gallagher, is back in the kitchen with the third book in her Whimsical Treats cookbook series, Reindeer Food: 85 Festive Sweets and Treats to Make a Magical Christmas. This winter, follow her journey to new realms of sweetened confectionery goodness . . . If there's one sure thing about cooking with Gallagher, it's this: Your holiday table will look (and taste) better than ever before! . . . Gallagher's fun recipes provide the perfect foundation for a cozy, vibrant Christmas at home. Find your new family favorite dessert, and savor every minute spent baking warmth into the frostiest season of the year." --Flea Market Decor

Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.