Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.
From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian's well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelees, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.
Taking cues from modern art's most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator's perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), " Modern Art Desserts" will inspire a kitchen gallery of stunning treats.

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.

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.
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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

This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! First Steps in Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.

About All-in-One Guide to Cake Decorating:

A complete, structured course in the beautiful art of cake decorating from first steps to expert skills.

Teaches techniques that can be used to decorate all kinds of cake from a novelty birthday cake to a memorable wedding cake.

Over 300 instructional step-by-step color photographs show how to decorate more than 50 finished cakes.

Clearly written, straightforward text covers every aspect of sugarcrafting skill.

Includes covering cakes, filling and layering, icings, chocolate, sugarpaste, marzipan, piping, flower paste, and quick and easy decoration ideas.

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.

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!

’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.