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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
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.
Tarts Anon does one thing exceptionally well – tarts – and in this
cookbook the team behind the legend reveal the secrets to making the
perfect one for every occasion. Tarts Anon: Sweet and Savoury Tart
Brilliance is your guide to baking a stunning tart, every time.
Featuring 50 different recipes: from beloved classics such as Plain Old
Lemon and Vanilla Custard to more out-of-the-box offerings like Black
Forest Tart; savoury crowd-pleasers like Mushroom and Parmesan, and
truly celebratory tarts like the Saint Honoré, this book contains all
the knowledge and inspiration you need to become a tart master. Also
included are an in-depth shortcrust pastry recipe and helpful breakouts
that guide you through fixing pastry pitfalls with dulce de leche,
pouring praise-inducing glazes and perfectly portioning your finished
tarts. Simple, elegant and versatile, tarts are both the perfect end to
a meal and a meal in their own right – with this book at your
fingertips, a world of showstopping circular bakes awaits.
Even if you ve never made chocolate candies before, you ll fall in
love with the easy recipes in Turtle, Truffle, Bark. The title
refers to the three types of candies featured in this cookbook: A
turtle is traditionally a pecan-studded, chocolate-covered caramel
patty, but reimagined by author Hallie Baker, you'll be making Dark
Chocolate Almond Chili Turtles and White Chocolate Cashew Mango
Turtles. You might think you know what Baker means by a truffle,
but think again. These aren t everyday flavors here are
crazy-simple recipes for Milk Chocolate Lavender Truffles and Dark
Chocolate Stout Truffles, among others. Finally, bark is usually a
slab of chocolate in which various ingredients are anchored.
Peppermint bark is one familiar kind, but you must try the White
Chocolate Strawberry Bark and the Milk Chocolate Peanut Butter Bark
you'll find in this book. Get ready to satisfy your chocolate
craving in yummy new ways "
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Sugar
(Hardcover)
Alyx Kjorven
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R834
Discovery Miles 8 340
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Ships in 10 - 15 working days
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La Vita e Dolce is an exciting take on Italian baking by food
writer and trained pastry chef, Letitia Clark. Featuring over 80
Italian desserts, La Vita e Dolce showcases Letitia's favourite
puddings inspired by her time living in Sardinia. Whether you're
looking for something fruity, nutty, creamy, chocolatey or boozy,
you will be seduced by the sweet aromas of every bake. Complete
with anecdotes and beautiful location photography throughout, each
recipe is authentic in taste but with a delicious, contemporary
twist. From a joyful Caramelised Citrus Tart to a classic Torta
Caprese, this is a stunning celebration of the sweet things in
life, and is guaranteed to bring a slice of Italy into your home.
S'mores are as much a part of camping as tents and sleeping bags,
but have you ever wondered how to make this tasty treat even
better? Becky Rasmussen provides the answer with 55 simple
twists--from holiday recipes to -spirited- s'mores--that will have
you begging for s'more! Try delectable desserts like Brownie
S'mores, Peanut Butter & Banana S'mores, and Tiramisu S'mores.
As added bonuses, the book includes a marshmallow toasting guide,
safety tips, clean-up tips, and more. Plus, it's handy size makes
it convenient to bring along on your next outing!
An inclusive, all-new collection of dessert recipes for everyone to enjoy, no matter their age, dietary restrictions, or skill level in the kitchen, from the #1 New York Times bestselling author of Vegan, At Times and Deceptively Delicious.
In her five cookbooks to date, Jessica Seinfeld has shown readers that healthy eating need not be a chore or a bore. Now she’s back to show you that this truth applies even to dessert.
The recipes in Not Too Sweet allow home cooks to prepare crowd-pleasing desserts for any diet, be it vegan, gluten-free, less-sugar, no-sugar, no-nuts...or “no restrictions.” With her trademark accessibility and ingenious use of ingredients, Seinfeld provides step-by-step instructions for making all manner of treats—chocolatey, fruity, traditional, quirky—that will satisfy every (not too) sweet tooth.
Featuring gorgeous, inviting photography, and entertaining stories from the kitchen table of the dessert-obsessed Seinfeld family, Not Too Sweet is the ultimate guide to plotting a happy path to a delicious final course.
How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet
Creations "How to Cook That is the most popular Australian cooking
channel in all the world, and it's not hard to see why." PopSugar
Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in
Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing
Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies,
Cooking by Ingredient, and Pie Baking Offering a fun-filled
step-by-step dessert cookbook, Ann Reardon teaches you how to
create delicious and impressive pastries, cakes and sweet
creations. Join food scientist Ann Reardon, host of the
award-winning YouTube series How to Cook That, as she explores
Crazy Sweet Creations. An accomplished pastry chef, Reardon draws
millions of baking fans together each week, eager to learn the
secrets of her extravagant cakes, chocolates, and eye-popping
desserts. Her warmth and sense of fun in the kitchen shines through
on every page as she reveals the science behind recreating your own
culinary masterpieces. For home cooks and fans who love their
desserts, cakes, and ice creams to look amazing and taste even
better. Take your culinary creations to influencer status. You'll
also: Learn to make treats that get the whole family cooking Create
baked goods that tap into beloved pop culture trends Impress guests
with beautiful desserts Readers of dessert cookbooks like Dessert
Person, Zoe Bakes Cakes, or 100 Cookies will love How to Cook That:
Crazy Sweet Creations.
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.
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.
Updated with a brand-new selection of desserts and treats, the
fully illustrated Sally's Baking Addiction cookbook offers more
than 80 scrumptious recipes for indulging your sweet tooth. It's no
secret that Sally McKenney loves to bake. Her popular blog, Sally's
Baking Addiction, has become a trusted source for fellow dessert
lovers who are also eager to bake from scratch. Sally's famous
recipes include award-winning Salted Caramel Dark Chocolate
Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark
Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl
S'mores Fudge. Featuring a chapter of healthier dessert options,
including some vegan and gluten-free recipes, find tried-and-true
sweet recipes for all kinds of delicious: Breads & Muffins
Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy &
Sweet Snacks Cookies Cupcakes With tons of simple, easy-to-follow
recipes, you get all of the sweet with none of the fuss! Hungry for
more? Learn to create even more irresistible sweets with Sally's
Cookie Addiction and Sally's Candy Addiction.
The flavor of bourbon adds flair and sophistication to every
occasion. Celebrations in the Bluegrass State -- or any state, for
that matter -- are never complete without the unique richness of
this signature drink. Every holiday party is made warmer with
bourbon balls and velvety bourbon eggnog, and no respectable
Kentucky Derby party is complete without ice-cold mint juleps.
Bourbon Desserts features more than seventy-five decadent
desserts using America's native spirit. Celebrated food writer and
home chef Lynn Marie Hulsman brings together a collection of
confections highlighting the complex flavor notes of Kentucky
bourbon, which are sure to delight the senses. Organized by
category and beautifully presented, the delectable recipes include
Bourbon Cr?me Brulee, Watermelon Julep Pops, Drunken Hot-Fudge
Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and
Grandma Rose's Big Race Pie. Giving readers the confidence to
prepare these easy-to-execute desserts, this cookbook also features
fun facts about bourbon and its origins as well as tips and tricks
for working in the kitchen.
Designed for the amateur boozy baker but sophisticated enough
for the culinary professional, the indispensable collection of
recipes in Bourbon Desserts proves an old saying: "What whiskey and
butter won't cure, there's no cure for."
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Provencal
(Hardcover)
Alex Jackson
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R770
R652
Discovery Miles 6 520
Save R118 (15%)
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Ships in 5 - 10 working days
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Cook the simple and flavoursome food of the South of France with
acclaimed chef Alex Jackson's Provencal. Provencal is the stunning
reissue of Alex Jackson's widely acclaimed first book Sardine. This
unique collection of recipes encapsulates the beauty and simplicity
of Provencal French cooking and shows you how to recreate the
flavours of the South of France at home. Provence and Languedoc are
France's window onto the Mediterranean Sea and all that lies
beyond, and the culinary influences that converge there make for a
cuisine that is varied, rich and deep. The recipes are
unpretentious and seasonal, highlighting Alex's belief that cooking
the food of Provence is about simplicity, good ingredients and
generosity of spirit. Lovingly described, the recipes evoke the
South of France with their warmth and flavour; from Bouillabaisse
and Autumnal Grand Aioli to a Tomato and Tapenade Tart and Nougat
Ice Cream with Fennel Biscuits. The book is divided into seasons
and each season contains a 'Grande Bouffe' - a set menu for a feast
- so you can really impress your guests and celebrate many
wonderful ingredients in one evening's cooking. Provencal promises
to reignite a love affair with French provincial cooking,
celebrating its multitude of influences, its focus on seasonal
eating and, ultimately, an attitude to food which centres around
sharing and enjoyment.
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