Poeding is altyd gewild en hierdie samestelling van almal se gunstelinge is hemels op die oog 'en op die tong. Met Clover aan die stuur, val die kollig natuurlik op suiwel in al sy gedaantes. Gunsteling poedings bring jou inspirasie regoor die wereld, met die klem op gewilde en klassieke nageregte, terwyl daardie geliefde tradisionele Suid Afrikaanse poedings ook 'n plekkie kry.

THE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL EVER NEED In BAKE Paul Hollywood shares his best ever recipes for classic bakes. Cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts: this book has it all. From classic cakes like the Victoria Sandwich and Chocolate Fudge Cake, through brilliant breads like his foolproof Sourdough, to savoury and sweet pastries like Sausage Rolls and Danish Pastries, these are the only recipes you'll need to create perfectly delicious bakes time and time again. With more years as a professional baker than he'd care to remember and over 10 years judging the best baking show on TV, Paul has created, tested and tasted a huge number of bakes. He has also travelled widely and learnt so much about the craft he loves. For Paul, one of the most joyful things about baking is how it evolves as we discover new techniques, ingredients and influences. As our knowledge improves, so do our recipes. Paul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.

Using no more than 5 ingredients, you can treat yourself to something sweet with minimal effort - for example, White Chocolate & Strawberry Cheesecake, Peach & Blueberry Jalousie, Kaffir Lime Tart, Fast Fruit Brulee, Chocolate & Pistachio Souffles, Banana & Sticky Toffee Tarte Tatin, Blackcurrant Galettes, Hot Mango & Passion Fruit Souffles and Apricot & Blueberry Cobbler.

A fun and outrageous take on the rainbow-bright unicorn food trend, bursting with fantastic goodness. Unicorn food--brightly hued dishes that make you smile--has taken the world by storm. That means the time is ripe for a book-length celebration of its many benefits. (The rainbows! The glitter! The happiness!) So food writer and stylist Rachel Johnson has gathered 40 of her most over-the-top unicorn creations, including: Rainbow Sprinkle Waffle Cake Unicorn Movie Mix Vanilla Sprinkle Puff Cereal Tie-Dyed Grilled Cheese Unicorn Universe Baked Donuts DIY Rainbow Pasta Glitter Pink Strawberry Marshmallows Sprinkle Cake Truffles Curated for maximal magic and presented in swooning full color in a gift-ready package, it's an expression of pure sugary joy.

Sweet-toothed superstar and bestselling baker Natalie Paull returns with Beatrix Bakes: Another Slice, an all-new compilation of colourful, creative recipes to delight fans and newcomers alike.

These are the cakes and desserts Nat has loved to eat since closing her cult cafe and bakery in inner Melbourne in 2022. By popular demand, the book includes legendary bakes that were not in the hit original Beatrix Bakes (hello lemon cream tart and chocolate sour cream layer cake).

Discover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking projects to fill your weekend. It also features Beatrix baseix – think cream, custard and ganache – fruity bits and cake-cessories (honeycomb, toffee, streusel and spice), as well as the beloved Adaptrix tips for handy substitutions, all served in Nat's signature style: warm, encouraging and firm when required.

Beatrix Bakes: Another Slice is an essential companion for anyone who always leaves room for dessert.

This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Cakes and Cake-Desserts, Pies and Pie-Like Desserts, Cookies for Dessert, Fruit Desserts, Custards, Souffles and Puddings, Gelatine Desserts, Sherbets and Ice-Cream Desserts, Something Special, Desserts for Outdoor Cooks, and Frostings, Fillings, Sauces, Toppings. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally.

Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavors and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years.

A New Way to Bake uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes.

Written in an informative yet approachable style, A New Way to Bake is a comprehensive guide that arms readers with a new outlook and tools to bake a better future.