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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Desserts
200 TASTY TREATS FOR EVERY OCCASION Presented in a handy format
with colour photographs and easy-to-follow recipes, Hamlyn All
Colour Cookbook: 200 Delicious Desserts is great value for money.
From fresh and fruity to rich and creamy, here you will find
recipes to suit all tastes and seasons. With recipes including
Chocolate mousse cake, Lime crunch tart and White chocolate fondue,
this book with satisfy even the sweetest tooth. Check out some of
the other titles in the series: Hamlyn All Colour Cookery: 200
Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes
Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All
Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery:
200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy
Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All
Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour
Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery:
200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals
Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour
Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy
Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All
Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200
5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker
Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn
All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery:
200 Cakes & Bakes
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.
Desserts tell a story. Even the daintiest macaron take the person
eating it on a sensory journey from first look to last bite. For
Caroline Khoo this story begins when an idea for a new dessert
design is sparked. I'm Just Here for Dessert is generously packed
with the recipes, techniques and clever styling tips behind some of
her most popular creations: armies of pastel-hued meringues,
unapologetically girly cupcakes, decadent tarts, statement cakes,
mini cakes and tiny ice creams. Master the basic skills and
recreate these stunning confections, or use the concept-building
processes in each layer of this book to help you uncover your own
unique style.
The popularity of television shows such as "Cake Boss," "Ace of
Cakes," and "Cupcake Wars" attests to a widespread fascination with
perfectly decorated desserts. More than 30 original, mouthwatering
cake and cupcake designs let everyone join in the fun. Pages are
perforated and printed on one side only for easy removal and
display. Specially designed for experienced colorists, "Designer
Desserts "and other Creative Haven(R) coloring books offer an
escape to a world of inspiration and artistic fulfillment.
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Candy
(Hardcover)
Delphine Moreau
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R668
Discovery Miles 6 680
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Ships in 12 - 17 working days
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Mary Janes, Dots, Charms, Toostsie Rolls, Smarties, Chupa Chups
lollypops. Candy is an sensual part of childhood. First there's the
pleasure of seeing, then the practically mind-blowing pleasure of
eating. And don't forget the simple pleasure of the creative,
colorful wrapping. From the first candy shops in Medieval Europe to
Tagada Strawberries that have delighted children worldwide, this
book takes you on the historic journey of candy and sweets from New
York to New Delhi, from Paris to Tokyo, London and beyond. Enjoy
this book like you would a handful of sweets from the shop. Slowly,
but without a drop of guilt.
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?
"
Have you ever tasted a real homemade custard pudding? And no, we
don't mean the one that comes from a packet, but a beautiful,
trembling cream dessert made the old fashioned way with eggs,
sugar, milk and cream. In Quivering Desserts & Other Puddings
you will find recipes for both classic puddings such as vanilla,
almond, chocolate and wonderful contemporary versions such as
salted caramel pudding with caramel popcorn and white chocolate
pudding with jasmine tea. And much, much more. Sounds difficult? It
is not. A real pudding just requires a little time at the stove and
some hours in the refrigerator. And the reward - a quivering cream
artwork that makes children quiver and adults sigh.
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.
'Pastry is an art but it is also food so remember to stay in touch
with your ingredients, reflect the seasons in your food and, for
the love of God, don't use strawberries in December.' - Ravneet
Gill. This is a book aimed at chefs and home bakers alike who FEAR
baking.The message: pastry is easy. Written by pastry chef
extraordinaire, Observer Food Monthly 50 and Code Hospitality 30
Under 30, Ravneet Gill, this is a straight-talking no-nonsense
manual designed to become THE baking reference book on any cookery
shelf. This is the written embodiment of Ravneet's very special
expertise as a patisserie chef filled with the natural flair and
razor-sharp wit that gives her such enormous appeal. Starting with
a manifesto for pastry chefs, Ravneet then swiftly moves onto The
Basics where she explains the principles of patisserie, which of
ingredients you just need to know (gelatine, fresh and dried yeast,
flours, sugar, chocolate, cream and butter), how to line your tins,
understanding fat content, what equipment you really need, oven
temperatures and variables to watch out for. This section alone
will give the reader enough knowledge of baking to avoid the
pitfalls so many of us take when baking. Chapters are then
organised by type of patisserie: Sugar, Custards, Chocolate,
Pastry, Biscuits, Cakes and Puddings. So whether you want to make a
lighter-than-air birthday cake, flaky breakfast pastries, smooth
and rich ice creams (or parfaits 'because parfaits are for when
you're in the shit'), macarons or meringues, Ravneet will offer
just the right advice to make it all seem easy.
The Parisian Macaron (or Macaroon) is the stylishly light French
confection tipped to be the new cupcake and finally hitting the
glossies outside France. The art of making macarons is highly
respected in France, as it requires precision and technique to
create its delicate airy meringue-based shell with a moist centre
of fragrant custard cream or chocolate ganache. Macarons can be a
challenge for the beginner, but the process is made much easier and
fun in this colourful new book from Jill Colonna. She guides you
precisely through each step in making perfect Parisian macarons and
explains simply and clearly her secrets so you can also make
macarons like the French. Starting with classic macaron flavours
such as rose, pistachio, chocolate, lemon and vanilla, she then
encourages you to be creative with her inspiring chocolate
combinations such as pistachio-wasabi and others with a Scottish
twist. Dazzle guests with macarons as a basis for chic desserts. Or
amaze them with Jill's latest creation of the lightest,
sugar-reduced, hot and spicy Tikka Mac'sala or Thai green curry
macarons which are sensational either before or during dinner.
Suggested wines and speciality teas are suggested for each macaron
recipe, along with presentation ideas for weddings, children's
parties, gifts plus many other tips. (You will discover that making
Parisian macarons can be the most gratifying and addictive of
life's little luxuries to make at home yourself.)
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