Ice cream perfection in a word: Jeni s. "Washington Post"

James Beard Award Winner: Best Baking and Dessert Book of 2011

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietorof Jeni s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets ones that are every bit as perfect as hers in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni s jaw-droppingly delicious signature recipes from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

How cool is that?

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From Yolanda Gampp, host of the massively popular, award-winning YouTube sensation How To Cake It comes an inspiring “cakebook” with irresistible new recipes and visual instructions for creating spectacular novelty cakes for all skill levels

On her entertaining YouTube Channel, How To Cake It, Yolanda Gampp creates mind-blowing cakes in every shape imaginable. From a watermelon to a human heart, to food shaped cakes such as burgers and pizzas, Yolanda’s creations are fun and realistic. Now, Yolanda brings her friendly, offbeat charm and caking expertise to this colorful cakebook, filled with imaginative cakes to make at home. How To Cake It: A Cakebook includes directions for making eighteen jaw-dropping cakes that are gorgeous and delicious, including a few fan favorites with a fresh twist, and mind-blowing new creations. Yolanda shares her coveted recipes and pro-tips, taking you step-by-step from easy/kid-friendly cakes (no carving necessary and simple fondant work) to more difficult designs (minimal carving and fondant detail) to aspirational cakes (carving, painting, and gum paste work).

Whatever the celebration, Yolanda has the perfect creation, including her never before seen Candy Apple Cake, Party Hat, Rainbow Grilled Cheese Cake, Toy Bulldozer Cake, and even a Golden Pyramid Cake which features a secret treasure chamber!

Written in her inspiring, encouraging voice, filled with clear, easy-to-follow instructions and vibrant photos, How To Cake It: A Cakebook will turn beginners into confident cake creators, and confident bakers into caking superstars!

Here is the complete cooky book–more than 450 recipes, dozens of appetizing full-color photographs, and many how-to-do-it sketches. This treasury of cooky baking embraces all tastes–from the old-fashioned and traditional to the new and sophisticated. Plus a large section devoted entirely to holiday cookies. Fun to use. . .perfect to give.

Here's the classic treasury of cookie baking that so many people grew up with: the beloved 1963 edition of Betty Crocker's Cooky Book, now in a brand-new, authentic facsimile of the original book.

Remember baking cookies with Mom or Grandma when you were a kid? The wonderful smell, the spatulas to lick and, best of all, delicious cookies you'd helped to make yourself? If you grew up baking with Betty Crocker, then you probably had this book, filled with all your favorites–from Chewy Molasses Cookies to Chocolate Crinkles to Toffee Squares and many more!

Now, with this authentic reproduction of the original 1963 edition, you can relive those moments, taste the cookies you grew up with and share them with your loved ones. All the charm of the original and all the great recipes are here. Turn to Betty Crocker's Cooky Book to find:

• An authentic facsimile of the classic 1963 edition packed with all your favorite cookie recipes
• Over 450 recipes, dozens of nostalgic color photographs and charming how-to sketches
• Scrumptious recipes for Holiday Cookies (dozens of Christmas specialties), Family Favorites (for lunchtime, snacktime, anytime), Company Best Cookies (fancy enough for company) and much more

This book is a great gift for new and experienced bakers alike. Only one family copy of this favorite cookbook? Now everyone can have a copy of this classic book!

From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.

Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.

’n Nuwe baba in die familie is altyd ’n vreugdevolle gebeurtenis en iets wat gevier moet word. Feesvierings kan egter ’n duur spulletjie word, veral as dit by gebak kom. Boonop is koekbak en -versiering iets waarteen baie mense opsien.

In Koeke vir babas wys Marlene dat die mooiste laagkoeke nie ’n onbegonne taak hoef te wees nie. Sy verduidelik hoe om versiersel te kleur, ganache te maak, koeklae egalig deur te sny en verskeie lae op mekaar te stapel sonder dat dit omval. Kaalkoeke (naked cakes) en ombrékoeke word selfs vir die mees onervare bakster maklik gemaak.

Daar is resepte vir elke smaak, van gewone vanielje- en sjokoladekoek, die immergewilde rooifluweel- en wortelkoek, geurige lemoen- en pynappelkoek, tot smullekker klam Hummingbird-koek. Verskeie versiersels en strope is ook ingesluit.

Met behulp van hierdie boek hoef jy jou nie weer te bekommer oor wat om vir watter geleentheid te bak nie, want daar is koekidees vir die bekendstelling van die baba se geslag, ooievaarstees, verjaardae en morskoeke (smash cakes) vir die belangrike klein mensie.

Kom, trek aan jou voorskoot en bak dit self.

All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia. *Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category* Explore new ingredients, surprising techniques, and interesting textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There's even a recipe for homemade boba! This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home. Recipes include: Quick Microwave Mochi Fluffy Japanese Pancakes Lemony Matcha Macarons Tangzhong Milk Bread Vietnamese Egg Dalgona Coffee Steam, fry, boil, and bake your way through this straight-from-the-heart collection of recipes! This book is #veryasian

With Natural Baking you can now have your cake and eat it too! Described by Jamie Oliver as his 'favourite cooking book of the year', this is your new baking bible for healthy baking recipes to create an awe-inspiring array of stunning cakes and sweet treats, whilst cutting down on the sugar too! Discover all of your favourite cake recipes and baked goodies, from carrot cake to hot cross buns, all redefined in a healthy and imaginative way by use of natural ingredients. Dive straight in to discover: -Over 70 delicious low-sugar and sugar-free recipes of all your favourite cakes -Featuring 120 photos of the finished product to accompany each riveting recipe -Many recipes are gluten and dairy free -Includes a seasonal calendar to guide you through how to bake using fresh and seasonal produce Each delicious recipe contains little or no processed sugar, and instead relies on easy-to-source sugar substitutes and natural sugar alternatives, such as honey, maple syrup and more. From honey swirls to hazelnut cake, cranberry pie to panettone, this all-encompassing healthy baking book promises something for everyone to love, with a diverse range of low-sugar cakes, pastries, muffins and more. A must-have volume for those looking to cook healthier treats for the whole family to enjoy, whether you're a health-conscious consumer or a keen baker looking for healthy and creative baking ideas. Author Carolin Strothe and Sebastian Keteil are a husband and wife duo who share a strong love of healthy cooking and baking. Carolin's award-winning food blog has over 64,000 followers on Instagram and inspires thousands to fall in love with baking, without compromising on calories! A recent study suggests 57% of consumers reported low-sugar is an important factor when deciding what food to buy for their household. However, the ever-growing pressure of daily life in today's society, and trying to balance a career with the demands of family life, often gives way to temptation for easily-accessible sugar supplies, baked goods and more. Despite knowing that excessive sugar is bad for health, a lot of people still crave it on a daily basis. However, this book can help people to satiate their cravings, without undermining their health! This ground-breaking baking book allows readers to tap into the world of healthy baking, without using expensive and difficult-to-source ingredients. In fact, many of the healthy-substitute ingredients can already be found in your kitchen! Stunning atmospheric shots within the book add character and inspiration to each recipe, whether it's pastries, pies, pancakes, cakes, biscuits and more!

The essential guide to truly stunning desserts from pastry chef Francisco Migoya

In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs, and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.

Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts.More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple SauceWritten by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of "Frozen Desserts" and "The Modern Cafe, " both from Wiley

Combining Chef Migoya's expertise with that of The Culinary Institute of America, "The Elements of Dessert" is a must-have resource for professionals, students, and serious home cooks.

This book is every dessert-lover's dream. With light-asair mousses, refreshing fruit concoctions, cream cheesecakes and gorgeous chocolate treats, it is the only sweet cookbook you will ever need. Try Chocolate Almond Meringue Pie, Hot Mocha Rum Souffles, or Raspberry Trifle for total indulgence, or for the more health-conscious, enjoy guilt-free Nectarine and Hazelnut Meringues or Passion Fruit Brulee. Quick-andeasy Chocolate Fudge Sundaes provide a dessert in a flash, while the Sachertorte and Tarte au Citron are fit to grace any dinner party table. If you adore sweet treats, this delectable compendium is for you.

Leading a healthy lifestyle doesn't have to mean sa Diaries, dishes up a yummy batch of simple and fun vegan twists on classic treats, a feat that has consistently surprised and delighted her readers. Baked With Love has you covered. With easy-to-follow recipes illustrated with rich photography, along with handy tips and tricks for healthy baking, Britt provides all the how-tos. Baked With Love features only the highest-quality ingredients and offers many gluten-free, grain-free, nut-free, and allergy-friendly options.

When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she's performed culinary magic. "I'm not a baker," they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom creme brulee (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and "Why It Works," "Pro Tip," and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.

Learn how to create your own dream dessert board! From kid-friendly movie night to romantic date night for two, there is a delicious dessert board out there for everyone. Sweet Spreads offers a decadent variety of fifty dessert boards to inspire and impress. This step-by-step guide is sure to satisfy any sweet tooth with simply made recipes for beloved guilty pleasures: chocolate hummus, chocolate cheesecake dip, s'mores snack mix, and so much more! Find your favorite today with these satisfyingly sweet spreads: Holiday cheer dessert board Chocolate tasting dessert board Campfire cones dessert board Ice cream sundaes dessert board Valentine's day dessert board Waffle brunch board Coffee lover's dessert board Aloha dessert board And many, many more Bring some extra sweetness into your life with Sweet Spreads.

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.

The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.

Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.

Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.