"Filled with quirky surprises and things you would have never thought to ask, Bunyard's celebration of fruit is endlessly entertaining."
-Mark Kurlansky, author of "Salt," "Cod," and "The Big Oyster"
When we think of dessert, our mind's eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine.
Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that "immoderate indulgence" in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety.
Introduced by Michael Pollan, "The Anatomy of Dessert" is a cornucopia of wisdom that's never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as "afters." So come and partake in the fruits of Edward Bunyard's labor of love.

At last there's a way to have your cake without the calories and harmful effects of sugar, honey and artificial sweeteners. Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custard, and much more, sweetened with a variety of fruit and fruit juices--and without one spoonful of sugar! Luscious pinepple cream pie, easy-to-make apple raisin bars, and peach cheesecake are but a few of the delectable--and wholesome--treats in "Sweet and Sugarfree." Complete with charts listing caloric and nutritional values, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations, "Sweet and Sugarfree" is a delicious contribution to the better health of us all.

This luscious collection of Italian desserts (dolci) is based on recipes brought to the United States in 1926 by the author's Italian immigrant family. Serving dolci is an important link to their heritage for Italian-American families working to preserve the rich traditions of the old country.
Tired of the same old thing? From biscotti to gelati, cakes to custards, the recipes in this special collection will delight your guests and tantalize your taste buds.
Try such rich, pleasing recipes as Apricot Marsala Biscotti, Nuns' Chatter Cookies, Sesame Brittle with Almonds, Lemon-Ricotta Filled Panettone, Chocolate-Espresso Cream Tarts, Lemon Ice, Date-Walnut Cassata and Zabaglione.
Irene Doti's recipes and accounts of her family's cooking traditions make this book a treasure to enjoy and share with your own family and friends

Yummy Dessert recipes from the kitchens of the many Grandmas represented throughout the pages make up this mouthwatering collection. Tantalizing stories of special Grandmas in the kitchen (maybe just like yours) is the icing on the cake of this delectable dessert recipe book.

Unlock the Secrets of Macarons, One Scrumptious Recipe at a Time From macaron master Camila Hurst comes your ultimate resource for making perfect macarons. Whether you've already tried making this delicious but oh-so tricky treat or are getting started for the first time, let Camila be your personal guide through every step of the process. You'll learn the fundamentals with an in-depth tutorial for perfect plain shells, packed with step-by-step photos and all of Camila's best tips and tricks gathered from her experience baking thousands of macarons over the years. There are even sections dedicated to shell decorating, sourcing the right ingredients and tools, as well as troubleshooting common problems. Practice your newfound skills across 10 shell flavors and 40 drool-worthy recipes for fillings, and soon you'll be whipping up gorgeous macarons that will wow everyone who tries them! Discover awe-inspiring creations such as: - Fleur de Sel Caramel Macarons - Snickerdoodle Macarons - Birthday Cake Macarons - Pistachio Macarons - Black Sesame Matcha Macarons - Chili Hot Chocolate Macarons With clear instructions, a treasure trove of knowledge and mouthwatering recipes, Macaron School will put you on the path to macaron mastery.

It can be difficult to find truly indulgent vegan desserts,especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favourite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.

Over 100 recipes of cookies, cakes, pies, and other delicious treats to gift, share, and enjoy!

Let's Bake is a celebration of generosity, kindness and love. This vibrant collection showcases a gorgeous assortment of cakes, cookies, pastries, and pies—each recipe a gift to share, whether for friends, fundraisers or special occasions.

From exquisitely textured shortbread layered with chocolate to a tasty raspberry-topped lemon tart, these delectables will delight.

With over 100 recipes easy to prepare and share for any occasion, whether for a birthday or a bake sale, Let's Bake includes favorites like:

• Date Night Chocolate Praline Tart
• Light as Air Angel Food Cake
• Espresso Brown Butter Blondies
• Burnt Basque Cheesecake
• Butterscotch Crunch Cookies
• Vintage Baked Alaska
• Pear Tarte Tatin
• Tipsy Tiramisu

Featuring beautiful photography and tips and tricks to help you save time in the kitchen, Let's Bake is your guide to a world of sweet gift giving. Let every treat you bake be a testament to the power of sharing a moment with those who matter most.

Got a sweet tooth but don't want to spend hours in the kitchen? Nigel Slater's collection of puddings can ALL be ready in less than half an hour. An inspiring collection of quick and delicious puddings made with simple and fresh ingredients from Nigel Slater, the master of the easily prepared dish. In four sections - Summer, Autumn, Winter and Spring - he offers ideas for a wide range of mouth-watering and irresistible desserts all of which can be prepared in under half an hour. Praise for Nigel Slater's Real Fast Puddings: 'Delectable ... Slater is an unashamed spoon-licker' Daily Telegraph 'Nigel Slater's infectious enthusiasm is nicely countered by attention to modern practicalities ... corners are unashamedly cut, quality is never compromised' Evening Standard 'I hardly ever cook puddings ... but I could be converted by Nigel Slater's unpretentious and appetizing Real Fast Puddings' Sunday Times 'I love this man: his wit and greed make him irresistible' Nigella Lawson Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include Real Food, Appetite and The Kitchen Diaries.

This isn't your ordinary bread book. From artisan bread making, to savory breakfasts and brunch (hello, ultimate cinnamon roll!), to decadent but simple desserts, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to come together to create community and memories around food. In Baking with The Bread Lady, popular baker and gifted teacher Sarah Gonzalez-lovingly known as "The Bread Lady"-shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Sarah has discovered that while people crave comfort food, it's their greater longing for community and belonging that serve as the magic ingredients that give these recipes a greater purpose. Beginners and seasoned bakers alike will salivate over: 100 original recipes with beautiful photos Practical tips to learn to love baking from scratch New and creative baking concepts built on centuries of tradition Classic recipes and tricks to pass on to the next generation Baking "hacks" such as how to store, thaw, and reheat bread Baking with The Bread Lady is approachable for first-time bakers but also includes more advanced recipes for those looking for a challenge, making it a great gift for budding bakers, makers, and anyone eager to develop their baking skills. Whether your gathering place is your kitchen, your neighborhood, or a video call with family far away, connecting over food creates wonderful (and tasty) memories and lasting relationships. Baking with The Bread Lady will entertain you through inspiring and fun stories such as: "The Care and Feeding of Neighbors" "Happy Eggs" "The Process of Invention" How her 170-year-old gingerbread recipe came to be Fall in love with baking for yourself, for your family, and for others with these creative and tasty recipes, photos, and stories.