While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a dime. Now executive pastry chef at New York s Del Posto restaurant, Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key, and simplicity is the goal.

With 97 recipes and more than 100 photographs, Brooks Headley s Fancy Desserts has six chapters: Fruit, Vegetables, Grains and Flours, Chocolate, Seeds and Nuts, and Dairy. Recipes range from verjus melon candy to tofu chocolate creme brulee, fruit sorbet to eggplant and chocolate, showcasing Headley s unique perspective on ingredients and methodology. Guest contributors include philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning chefs Gabrielle Hamilton and David Kinch. Brooks Headley s Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs."

This book features delectable mousses, ice creams, terrines, puddings, pies, pastries and cookies, shown step by step in more than 270 gorgeous photographs. It is an irresistible collection of recipes, which demonstrate the wonderful versatility of coffee in the kitchen. It features all the classic coffee desserts and cakes, such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and Cappuccino Torte. It also includes coffee-infused variations of recipes, such as Coffee Custard Tart, Sticky Pear Pudding, Danish Coffee Pastries and Coffee Cream Profiteroles. You can choose from delicious souffles and meringues, puddings, fruit and iced desserts, melt-in-the-mouth cakes, pastries, breads and biscuits. It contains over 270 photographs, which include step-by-step instructions and a glorious picture of every finished dish. This sumptuous cookbook is dedicated to exploring coffee with new and exciting recipes for all occasions, from iced delights, luxurious tortes and melt-in-the-mouth pies and pastries, to satisfying and more-ish biscuits and breads. The recipes give full scope to the imagination, showing how the rich taste of coffee can transform classic dishes into something really special. From simple sponges to tempting tarts and velvety cheesecakes, there are desserts to rival any professional confection. Some, such as Coffee Almond Marsala Slice, are perfect with mid-morning coffee. Others, like Coffee Chocolate Mousse Cake and Cappuccino Torte, make unforgettable dinner party finales. With updated recipes and classic pastries and cookies from all around the world, this is a beautifully presented book with clearly explained instructions and photographs.

Bake every day the Bikers' way

For the Hairy Bikers, nothing says love and home like the smell of a cake in the oven, a homemade loaf or a hearty, freshly baked pie.

Here, in this ultimate collection of bakes from the nation's favourite cooking duo, you will find everything from home-made beef slices to cheese, onion & potato pie, lime & coconut drizzle cake to billionaires' shortbread, the ultimate Victoria sponge to an epic cheese & chorizo share & tear bread. Sweet and savoury alike, there are the classic bakes the Bikers have loved since childhood, plus mouth-watering new creations to discover, and as always each recipe is packed with flavour and triple-tested.

Si and Dave know that baking is all about getting the basics right, so along with their favourite recipes, they will also be sharing plenty of tips and tricks to build your baking confidence and expertise. This really is the ultimate baking bible and the only one you need on your shelf.

So what are you waiting for? Let's get baking the Hairy Bikers' way!

Celebrate dessert's like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more! "First and foremost, make it delicious. Your goal is to make even those who 'don't do desserts' lick their plate clean - it has to be delicious from first to last bite." Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring key ingredients season by season, this baking bible can really help you to understand the "how" and "why" of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste. With passion and puddings on every page, you can explore: -Over 150 base recipes and over 40 plated dishes including bakes, tarts, jams, mousses, meringues, ice creams and more -87 recipe and produce photographs, and illustrated openers So whether you've taken up baking during lockdown and looking to broaden your palate, or you're already a professional, looking to expand your knowledge and skill-set in dessert-making, The Last Bite celebrates a whole new approach to modern desserts, which is sure to delight. From ricotta ice cream and roasted peaches in the summer, to apple crisps and pear sorbet in the autumn, transition effortlessly into rhubarb rice pudding and puff pastry in the winter, before indulging in milk meringues and prune purees in the springtime. No other book on the market approaches dessert cooking at the same level that chefs consider savoury cooking, and author Anna Higham is making waves on both sides of the Atlantic. After learning her trade at The Gordon Ramsay Group, Anna took roles at Gramercy Tavern in New York and Lyle's and Flor in London. She is winner of the baking category at the 2019 Young British Foodie awards, and was named as one of Code Hospitality's 100 Most Influential Women in Hospitality 2020!

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.

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

Cakes by Melissa is a mouthwatering collection of easy and imaginative cakes from the creative force behind the delicious bite-size cupcake brand Baked by Melissa. Melissa Ben-Ishay, the baker, mom, and founder of Baked by Melissa-the tie-dye and fun-loving bite-size treats company-shares her secrets in this vibrantly illustrated cookbook that offers more than 120 recipes for fabulous cakes, icings, fillings, and toppings for endlessly delectable combinations. Melissa believes baking should be fun and easy-and that incredible flavor can be in bite-size amounts. This ethos and her lively, personal style are infused throughout Cakes by Melissa. A simple-to-follow crash course in making baking more like crafting, it offers Melissa's fresh takes on traditional cakes and inventive ideas to make dessert in any form extra sweet. The cookbook will encourage home bakers to be creative and spontaneous in their baking, even including fill-in-the-blank ingredient sheets to individualize their special treats. From the very recipe that started it all-the tie-dye cupcake-to peanut butter banana cake batter and icings and crumbles that inspire the baker in us all to create scrumptious desserts, Cakes by Melissa is filled with unique and totally irresistible recipes to devour. Replete with 125-150 photographs and stunningly designed pages that mirror the down-to-earth and colorful Baked by Melissa aesthetic, Cakes by Melissa is a celebration of the joys of baking for experts and novices alike, and is a must for Melissa's fans.

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

C dric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. Food & Wine called his work "the apotheosis of confectionary creation." He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet's fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.

There is something very appealing about sorbets, granitas and water ices. This stylish and beautiful book shows how simple it is to make all kinds of iced treats, with 25 delectable recipes. All the essential information on equipment and ingredients is provided in the concise introduction, as well as inspirational ideas for decorating and serving. Whatever the occasion, you will find the perfect recipe in this book.

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.

Delight your family, friends, and guests-on holidays or any day-with beautiful boards full of scrumptious sweets. With Kellie Hemmerly's creative and gorgeous Dessert Boards, you can take the exciting trend of artfully composed food platters and boards in an entirely sweet new direction. The more than 50 easy-to-make boards in Kellie's book are kid- and family-friendly, but grownups surely will love these dessert boards, too, whether the boards are served for a holiday party, a weekend visit from family or friends, or simply as a sweet finish to an everyday dinner. The boards feature a stunning variety of sweet treats, from baked things like bars, cookies, shortbreads, bundt cakes, and mini pies, to fresh and colorful fruits of all kinds, to truffles, candies, s'mores, and more. The recipes include: Cake for Breakfast Board Cupcake Decorating Board Chocolate Dipping Board Holiday Cookie Board New Year's Eve Board Hot Cocoa Board Game Day Sweets Board Molto Dolce Board (Italian Sweets Board) Birthday Confetti Board Awards Night Board The book also includes platters that focus on healthier sweets, such as fruits, yogurts, and granola bars, perfect for breakfast, brunch, and after-school or after-work snacks. There are inventive boards for people who love to bake as well as quick-fix boards that can be built from store-bought goods-everything you need to bring smiles to your family and friends and some extra sweetness to your life.

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!

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.

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.

The recipes in this book cover every kind of dessert for all occasions. There are cold desserts, such as Key Lime Sherbert and Blackcurrant Sorbet; hot puddings featuring Pears in Chocolate Fudge Blankets and Amaretto Souffle; fruit desserts including Summer Pudding and Poached Pears in Red Wine; cakes, pies and tarts, such as Peach and Blueberry Pie and Chocolate Layer Cake; wonderful quick and easy indulgences for family entertaining; low-calorie desserts for weight watchers; and a superbselection of international classics. This superb collection will provide inspiration for delicious desserts that will delight family and friends every time.

Rosetta Costantino collects 75 favourite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicilia. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals.

'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.

Elevate your go-to desserts from plain to outrageously gooey, creamy and chocolatey with Nico Norena, sweet treats connoisseur and creator of the hit blog The Succulent Bite. Dozens of delicious, drool-worthy recipes await you, each super-easy to make with only a few ingredients - perfect for satisfying any late-night craving. Take classic treats like Oreos (R), Nutter Butters (R) and Snickers (R) and transform them into even more decadent desserts, including: * Nesquik (R) Ice Cream * Nutella (R) Oreo (R) Cheesecake * Marshmallow Fluff Mug Cake * Chips Ahoy! (R) Crepe * Biscoff (R) Cookies Basque-Style Cheesecake * Banana S'mores Pop-Tarts (R) * Date Night Boozy Brownies * Kinder (R) Chocolate Latte Whether you're looking to impress your friends or sate your own chocolate craze, this essential guide to extravagant sweets is guaranteed to revolutionise your dessert game.

"Panna Cotta: Italy's Elegant Custard Made Easy" is a collection of panna cotta recipes that are both simple and sophisticated. It is the perfect book for cooks who are looking for dessert and first-course recipes that have plenty of style but require little fuss.

This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. By swapping out or adding in a few ingredients, an almost infinite number of flavorings and garnishes emerge. And though the name means cream, many of the panna cotta in this collection are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese.