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75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Making desserts at home has never been easier! The Silver Spoon Italian Cooking School: Desserts teaches everything you need to know about making Amaretti Biscuits to a Strawberry Custard Tart to a Chocolate and Hazelnut Cake. With the illustrated step-by-step instructions, readers learn to make cookies and cakes, then advancing to pies and tarts and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Silver Spoon Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own home. Ideal for cooking novices, each book in the series features illustrated instructions for basic techniques and a collection of 75 Italian recipes to keep readers inspired. The Silver Spoon is the most influential and bestselling Italian cookbook of the last 50 years. From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.
There is nothing quite like a home-baked fruit dessert, so create a little nostalgia in your kitchen with 50 comforting and easy-to-follow recipes based on seasonal fruits and rely more on good fresh ingredients than fancy preparation. What could be more inviting and guaranteed to take the edge off of a cold winter's day than an apple crumble warm from the oven or a just-baked plum cobbler, bubbling up with rich juices? The old-time fruit desserts included in this collection are all homely recipes and you'll find all of your best-loved bakes in one place from apple pie to peach cobbler, from rhubarb crumble to cherry clafoutis. Whether you are searching for the perfect ending to a relaxed dinner party or cosy family treat for any night of the week, these quick and easy-to-prepare ideas will soon become firm favourites.
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.)
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and "Frozen Desserts" provides all the basic information a pastry professional needs.
Introductory chapters include:
No one is better than the Italians at making ice cream--and this die-cut, shaped cookbook will help you prepare 50 creamy confections at home. The recipes range from mint and coffee ices, to mojito popsicles, to sorbets, sundaes, semifreddi, ice-cream cakes, and a tricolor bombe. There are dozens of heavenly flavors--and the only limit to what you can create is your imagination.
Join award-winning patissier and chocolatier William Curley as he recreates childhood memories and times gone by, taking classic recipes and modernising them with his own, unique creations. Bursting with a diverse range of delicious mouthwatering recipes, from the Hazelnut Rocher to the Bakewell Tart, the Black Forest Gateau to the Jammy Dodger, the Blackcurrant Cheesecake to the Arctic Roll, this nostalgic desserts book evokes the decadence of the 70s and 80s whilst also touching on the comfort food that most of us grew up with. With his easy to follow instructions and accessible approach, William will have aspiring pastry chefs whipping up nostalgic timeless treats in no time.
SMASH IT with the new stars of cheesecake!
Joe and Brendon have reinvented the cheesecake for a new generation with their massively successful Pleesecakes. Their inventive toppings and out-of-this-world flavour combinations will have you drooling with anticipation, and they couldn't be easier to make.
Pleesecakes' first book features over 60 of the boys' wildly popular no-bake recipes - once you've got the base and the basics, you're SORTED. Pile the toppings high and enjoy! From boozy riffs on cocktails (Mojito, Baileys, Daq attack) and breakfast (cappuccino and builder's tea and biscuits), through celebration cheesecakes (Black Forest, Pumpkin pie, Red velvet), plus healthy and vegan options (Avocado and lime, Protein slices), to classic Pleesecake favourites like Strawberry edge ledge and Smores, this is a dessert book like no other.
Get on some DECENT desserts and be a part of the CHEESECAKE MOVEMENT!
Giving up dessert is no fun, so health-savvy folks have long tried to find ways to satisfy a sweet tooth. But so many Paleo-style desserts are complicated-Whole30 doesn't even go there-and some keto sweets are total fat bombs! Arman Liew discovered a way to have his cake and eat it, too, with decadent creations that indulge the appetite and pack in the nutrients. From breakfast reinvented to no-bake treats, recipes include: Protein Peanut Butter Cups Dark Chocolate and Salted Caramel Waffles Molten Lava Cake White Chocolate Raspberry Bars There's no tapioca flour, coconut nectar, or xanthan gum to be found here. Make something sweet the moment the craving hits, from foods that are already in the cabinet. Add in terrific photography, and this is a book every health-conscious person should have on hand.
Maximize your happiness without compromising your health or fitness goals. In Bake to Be Fit,Sarah Lynn makes it easy to enjoy all your favorite desserts and comfort foods while prioritizing your health, achieving your fitness goals, and feeling your best. This cookbook has something for everyone, whether you follow a vegan, gluten-free, sugar-free, paleo, or keto diet. This book includes secretly healthy recipes for brownies, blondies, cakes, cookies, frostings, and more. The goal of every recipe is to taste incredibly indulgent while using only healthy, real-food ingredients with no refined sugar, wheat, gluten, or soy. Using healthier alternatives means these recipes also tend to be lower in calories, carbs, and sugar and higher in protein, so you can incorporate delicious treats into your daily diet without sacrificing your health or fitness goals. Chapters include: Brownies and blondies Cookies and cookie dough Whoopie pies, fudge, and truffles Cakes and cupcakes Frostings, icings, and fillings
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.
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.
A tour of the city's best dessert-makers, complete with recipes. The Big Apple is a city of sweets. Think about all the classic desserts that were made famous here: cheesecake, black-and-white cookies, the Broadway milkshake. Visitors from around the world make pilgrimages to bastions of butter and flour such as Magnolia, Ferrara, and City Bakery. And today there is a renaissance of young sugar-minded artisans who are crafting exquisite confections with fair-trade chocolate, organic gelato, and sea-salt caramel--many coming out of Brooklyn, and selling from street trucks. Paging through New York Sweets is like walking through a candy shop, where the design and packaging is often as beautiful as the desserts themselves. The book also functions as an inspired gastronomic tour guide--one skewed toward plenty of breaks for sweets. Each chapter walks through a different neighborhood, giving a sense of the melting pot of flavors that can be found only in New York--from apple strudel and baklava to turron and zabaglione. The recipes reveal the secret techniques behind such delights as Cherry Brownies (Baked), Crack Pie (Milk Bar), Icebox Pie (Billy's), Macarons (Payard), and Creme Brulee Doughnuts (Doughnut Plant). As in other realms of culture, so many trends start in New York. This book gives the scoop on all the treats that everyone is buzzing about.
Everything goes with ice cream - yet we understand that the perfect dessert for all of us is not always a big bowl of ice cream. Not everyone loves ice cream, as hard as it is to believe Which is why Everything Goes with Ice Cream is the book for all of us. It does, of course, have the easy-to-make homemade ice cream, but it also has 176 pages filled with other ideas for making a summertime snack covered in made-from-scratch sea blue candy sprinkles; s'mores and hot chocolate for winter; or an ooey gooey dessert whose magic ingredient is, of course, chunky chocolate fresh raspberry ice cream. Simple projects fill the pages too, including tiny candles made in tea cups, miniature no-sew cake banners, party pom poms, heart-shaped button covers for a special party blouse, and so many more.
Everything Goes with Ice Cream is filled with cute ideas, a fun layout, and fabulous photography to make you as happy as you are on a summer day with your grammy's fresh peach ice cream pops covered in orange frosting sprinkles
SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavours ranging from puddings and pastries, to ice creams, cookies, cakes, candied fruit and nuts.
The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays. However the repertoire of these dishes is vast. Now acclaimed chef, Greg Malouf, has taken his unsurpassed knowledge of these traditional recipes, flavours and ingredients and merged it with his European kitchen training to create mouthwatering delights for Westerners to serve as desserts and teatime treats. The results are delicious and they have been favourites with diners at his restaurants over decades.
The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks.
Greg Malouf, the master of modern Middle Eastern food, takes its traditional sweet recipes and flavours (spices, flower waters and other sweet essences) and adds fabulous new twists that are sure to impress your guests.
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.
Bake sales are a fun and tasty tradition at elementary schools all over, but not necessarily so for kids who have food allergies. Usually restricted to the baked goods prepared by their parents, allergic kids are not able to fully enjoy the ritual of lining up single file and marching over to the bake sale, tables lined with proud moms and delicious treats. Birthday parties and classroom parties are a similar story. Oftentimes, children with allergies will feel left out of the experience because they cannot fully or as freely participate or interact in social situations involving food. When one of the highlights of a party is the big birthday cake or the table of treats, it is hard for kids who are allergic to those things to get excited or feel included. Luckily for these children, Allergen-Free Desserts That Will Fool Your Taste Buds is here, providing such delicious treats as: Chocolate chip cookie dough ice cream Mango sorbet Banana bread Marble pound cake Spicy shortbread cookies Gingerbread cookies Classic vanilla cupcakes And many more! With treats so tasty that even children without allergies will flock to them, your allergy-afflicted child will never feel left out again. 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.
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