Tips from industry professionals, detailed breakdowns of ingredients and helpful techniques, and plentiful keto, gluten-free, and vegan options put you in position to succeed, ensuring a happy ending for all.

A mouthwatering collection of the nation's favourite puddings and desserts, from Chocolate Puddle Pudding and Sticky Toffee Sponge to Traditional Lemon Pancakes and Eton Mess. Includes recipes for baked and steamed puddings, fools and syllabubs, iced creams, fruits and jellies, custards and trifles, fried puddings, and pies and tarts, as well as sauces, custards and other irresistible accompaniments. Packed with suggestions for new twists on classic recipes, there is plenty to choose from, whether indulging in a special treat or an old favourite.

Recreate the romantic Viennese cafe-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more. Whether it's delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Readers fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she's focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won't set, create beautiful layered pies and perfectly thicken your fruit filling. Once you have the foundations down, it's time to mix and match crusts, fillings and toppings. The dozen "master" recipes-from flaky to tender to cookie crumb crusts and fruit to cream to chiffon pies-will become part of every pie maker's repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana. Plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous colour photography by Andrew Scrivani brings Pie Camp to vivid life.

This title includes more than 350 irresistibly sweet temptations for after-dinner indulgence. It provides easy-to-follow chapters that feature every variety of dessert: Hot Desserts; Cold Desserts; Cakes & Gateaux; Pastries & Pies; Custards, Souffles & Mousses; and, Fruit Salads and Ices & Sorbets. It includes a large selection of no-fat and low-fat desserts. It provides step-by-step pictures that ensure that even inexperienced cooks are guaranteed success, with beautiful images of each finished dish. It provides guidance on ingredients, equipment and techniques, together with useful cook's tips throughout, make this a vital addition to any kitchen library. Every recipe shown step by step in over 1600 stunning colour photographs. This book is every dessert-lover's dream. It contains fabulous recipes for every dessert imaginable and can be used on any occasion. Luscious, zesty and tempting - every dish will delight and amaze. Try a Chocolate Almond Meringue Pie or Hot Mocha Rum Souffles for total indulgence. For the more health-conscious, there is a large selection of low and no-fat delights, including Nectarine and Hazelnut Meringues and even guilt-free Tia Maria Gateau. Quick-and-easy Peach and Ginger Pashka, and Chocolate Fudge Sundaes provide desserts in a flash, while the Sachertorte and Tarte au Citron are fit to grace any dinner-party table. It includes a comprehensive introduction that provides essential information about ingredients, equipment and basic techniques. Each recipe is illustrated with clear step-by-step photographs to show the key stages, and there are useful cook's tips to ensure you get great results every time.

Native to Jaipur, India, Krishna Priya dasi has prepared thousands of sweets for offering to Krishna. Sharing her experience and expertise in this collection of recipes, the author, a gifted and celebrated confectioner, shows us how to make 56 of her favourite traditional Indian sweets. This book includes variations of Laddu, Halva, Sandesh, Jamun, Pera, and more. Her recipes and cooking style are simple and easy to follow. The book also includes short sections on decorating sweets with colourful designs, devotional cooking, and the benefits of vegetarianism.

How do you catch lightning in a measuring cup?
Dominique Ansel is the creator of the Cronut(TM), the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.
Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. "Dominique Ansel: The Secret Recipes "reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

Up your ice-pop game with this collection of over 25 recipes for deliciously refreshing home-made popsicles, from wholesome and healthy to indulgent delights. A chilled popsicle, grabbed and shared round languorously from the freezer on a boiling hot day is a simple, nostalgic pleasure. These juvenile treats have clearly not lost their appeal amongst fun-loving adults, and recent trends have seen these childish ices transformed into something far more sophisticated, with fresh natural ingredients and gourmet flavours. Adults and children alike will adore Coconut, Mango and Passion Fruit ice pops - a rainbow of colours and three of your five-a-day in the most enjoyable way. A stash of dairy-free Almond Milk, Honeycomb and Salted Chocolate Pops will always be welcome, while making Buttermilk, Rosewater, Raspberry and Pistachio Pops with whole raspberries set inside would be the most attractive end to any dinner party. It is remarkably easy to make these frozen treats at home, so stock up your freezer and have a posh popsicle ready for any occasion.

On her Food Network show "Sugar," pastry chef Anna Olson shows viewers how to create simple, original desserts that they can create at home. Now, Anna's favorite recipes from her show are available in this book! Divided into sections based on key ingredients, such as Fruit, Chocolate, Nuts and Citrus, Anna's recipes progress naturally from one dish to the next. She first includes an easy recipe and then follows it up with a "switch-up" -- a more elaborate recipe to dress it up or transform it into a whole new dessert. For example, Chocolate Orange Pudding turns into Chocolate Orange Cream Pie with the addition of a cookie crust and creamy topping.

Throughout "Sugar," Anna provides countless tips such as the best way to unmold a cake and how to prevent nuts from becoming a paste in the food processor. She also explains how following basic rules of baking leads to greater success. "Sugar"'s accessible, creative recipes and helpful hints will assist every home cook to create innovative desserts.

This is an incredible collection of tempting ways to end a meal, from simple classics to wickedly indulgent sweet treats, shown in 500 photographs. It features delicious desserts for every occasion, from a quick-and-easy scoop of homemade ice cream, to healthy weekday sweets for the family or dazzling confections for a grand dinner party. You can choose from classics, such as profiteroles, lemon meringue pie and apple crumble, or experiment with international dishes like tiramisu or brandy-soaked borracho cake from Spain. Glorious photographs inspire cooks of every level of expertise and show how the finished dish should look. It includes many specially developed healthy low-fat recipes that are packed with taste. Nutritional notes detail energy values as well as cholesterol, fat, carbohydrate and sugar content. Desserts are the ultimate culinary luxury - delightful confections to pamper the tastebuds and allow free reign to the cook's imagination. Whether treating yourself to a rich chocolate mousse on an evening in alone, enjoying a citrus sorbet on a hot summer's day, keeping the family's winter colds at bay with a hot fruit pudding or impressing guests with a spectacular meringue creation - there is the right dessert for all occasions. This book opens with a short introduction covering the main ingredients, techniques and equipment needed to make the recipes, with advice on buying, storage and preparation. The recipes provide all the dessert dishes you could need, from a rich vanilla ice-cream or fruit summer pudding to lemon meringue or syrup sponge. From simple sweets to elaborate show-stoppers, there is a recipe in this book.

This title offers delicious guilt-free delights for all seasons and occasions. Indulge your craving for desserts with this guilt-free collection of over 30 recipes. It helps to create mouthwatering dishes that are completely satisfying yet very low in fat. It includes recipes to suit everyone, from simple fruit salads to impressive dinner-party gateaux. Enjoy classics such as Raspberry Vacherin, Tia Maria Gateau and Summer Pudding, all containing less than 5g/[UNK]oz of fat per portion. It includes a helpful guide to planning a low-fat diet and a useful chart of the fat and calorie content of common sweet ingredients. If you are trying to cut down the fat in your diet, you probably think you cannot enjoy delectable desserts and indulgent puddings. This book provides a selection of tasty recipes that you can enjoy without the guilt, as they have all been devised to be very low in fat. Many of the recipes use the natural sweetness of fruits to create wonderful tastes, such as Soft Fruit Pavlova and Blackberry Charlotte. There are also ideas that include alternatives to cream, such as yogurt or low-fat creme fraiche, to create lighter versions of classic dishes. The calorie, fat, saturated fat and cholesterol contents are detailed for each dish, to help you choose the ideal recipe.

Feast your eyes and fill your stomach with these 60 over-the-top cupcake recipes! These delicious creations will kick your cupcake game up a notch, for inspired treats that taste as good on the inside as they look on the outside. Each cupcake features a surprise center of delicious filling, from the usual suspects of jam and custard, to a seasonal apple crisp or rich chocolate-pumpkin spice filling. New takes on old cupcake staples, as well as incredible cupcake innovations, are sure to have you winning over the dessert crowd at every occasion. The delightfully autumnal Apple Crisp Cupcakes with gooey apple crisp filling are perfect for a cool October night after a weekend at the apple orchard. And if you've been on the lookout for the perfect breakfast cupcake, you're in luck! Start your day off the decadent way with Cinnamon Roll Cupcakes with Cinnamon Cream Cheese Frosting and a surprise cinnamon glaze center. Feeling more in the mood for a complete chocolate overload? The Chocolate Mousse Cupcake with Molten Chocolate Filling is the go-to cupcake for all your chocolate needs. With a range of recipes designed for all skill levels, you'll be a (filled) cupcake pro before you know it. This book will have 60 recipes and 60 photographs.

Indulge in perfectly-baked cakes and divine desserts with this essential cookbook, dedicated to all things sweet. This pocket-sized book features a huge range of tried-and-tested recipes, with easy-to-follow steps and irresistible photography to help you become a baking success. With over 100 mouth-watering recipes, you'll be inspired to create perfect puddings every day. From classic cakes and gateaux to tasty tarts and simple muffins, you'll find something special for every occasion in Cakes and Desserts.

Donna Hay updates the timeless classics and establishes some modern ones. Modern Classics Book 1 showed readers how to master a roast, make the ultimate meat pie, and whisk up the perfect salad dressing. Modern Classics Book 2 features the pies, tarts, cakes, puddings and slices of our childhood, as well as the tiramisu and creme brulee of today. It brings our old favourites very much into the 21st century, inspiring the cooks of today and making Donna Hay a name known around the globe. In each chapter, Donna Hay gives you step-by-step basics, as well as some simple but wonderful recipes to use every day, all accompanied by sumptuous photographs. No kitchen will be complete without Donna Hay's fantastic modern take on the food everyone would love to cook if only they knew how.

A delicious collection of great British puddings from the National Trust, this new edition has been updated and expanded to include more mouthwatering colour photography. The traditional pudding has always been an integral part of Britain's culinary heritage. This collection of established favourites and little-known but great recipes traces the history of the pudding from the earliest medieval jellies through the elaborate fruit pies of the Elizabethans, the elegant ice creams and custards of the Georgians, and the substantial puddings of the Victorians. All the best recipes that have stood the test of time are featued here, from Chocolate Puddle Pudding, Icky Sticky Toffee Sponge and Jam Roly Poly to Old English Trifle, Lemon Meringue Pie and Eton Mess. Bursting with delicious baked puddings, fools and syllabubs, ice creams,custards and trifles, pies and tarts and of course, steamed puddings that have been served over the centuries, this book will tempt anyone who enjoys a healthy dose of our great British puddings.

"Swedish Cakes and Cookies" has become a modern classic since it was first published in 1945. Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously unique. Gluten-free, egg-free, and sugar-free recipes ensure that this book is accessible to all dessert lovers. Beginners and experts will be reminded that baking is both easy and enjoyable when they read the practical advice and step-by-step instructions in each section. "Swedish Cakes and Cookies" is an essential resource for any home baker, and for anyone who loves to meet with friends for coffee and cake.

A tv tie-in with Lorraine Pascale, the model baker. Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all time favourite sweet and savoury recipes. Baking is back and as a qualified baker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth watering recipes for every kind of baked goody - including breads, cakes, tarts, pies and much much more. Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices. Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion. You'll find new twists on old favourites - like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas. So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking. Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery.