From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.

This beautifully illustrated book features more than 280 exquisite recipes for desserts for every occasion, from family meals and celebrations to elegant dinner parties and buffet spreads. The recipes, developed by an international team of authors, are a mixture of time-tested classics from culinary traditions from around the world as well as a host of modern desserts developed for contemporary tastebuds, budgets and schedules. You will find delicious recipes for cupcakes, cookies, cakes, pastries, crumbles, custards, mousses, puddings and sweet souffles, sweet pancakes, fruit desserts, ice creams and sorbets, fritters, candy and a chapter devoted to people who love great desserts but have health problems (diabetic, gluten-tolerant, GI issues) or are following a special diet (low carb, low fat, low calorie). Ting Morris lives in London where she works as a freelance writer of non-fiction books. She is the co-author of Classic One Pot Cooking (Apple Press, 2006). Rachel Lane is a freelance food writer and the author and co-author of many cookbooks and magazine features. She lives in New Zealand.

To celebrate her husband's Central-European (Mittel Europe) heritage, Kati Urszenyi has compiled some of her family's favorite sweet recipes into one sweet book. It is called Sweet Decadence: Memories of an era when sweets were sweet and is a collection of rich sophisticated desserts handed down to Kati through her husband's family. These recipes have been written down in Gabor's family for four generations. Presented with a double focus, on a vanished past and what we can do with it now, this is much more than a collection of recipes from was then and what now Authentic, delicious and doable. Translated across time and space, this collection of a family's recipes helps us understand why the Austro-Hungarian Empire found its culinary apotheosis in desserts - pastries, cakes, squares, slices, and cookies - of incomparable excellence. Made with readily available and all-natural ingredients, these recipes can now be prepared with our modern equipment, with less effort but no loss of texture and flavor. The author brings us a deeply felt, living, dense memory of how life was lived in the Old Country then, back a few generations, and also gives us some glimpses of how these have survived in her kitchen in Canada and her family's festivities, by way of these recipes and all they represent of a shared social history. And they're just plain exciting and simple, direct, and make any occasion: a holiday, special event or an everyday meal, a big party or an intimate afternoon tea, kids' after-school snacks or your own private pick-me-up.

Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. 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. Contents include: Utensils For Candy Making; Materials Used in Candy Making; Table of Weights and Measures; Preparation Hints and Recipes; Uncooked Candies; Chocolates; How To Prepare and Use Fondant; The Making of Nougats; The Making of Marzipans; How To Glace Fruit and Nuts; All Sorts of Fudges; The Making of Caramels; All Sorts of Taffies; A Variety of Candies; Mixed Bonbons.

Important Note about PRINT ON DEMAND Editions: You are purchasing a print on demand edition of this book. This book is printed individually on uncoated (non-glossy) paper with the best quality printers available. The printing quality of this copy will vary from the original offset printing edition and may look more saturated. The information presented in this version is the same as the latest edition. Any pattern pullouts have been separated and presented as single pages. If the pullout patterns are missing, please contact c&t publishing.

Contents Include: Cold Sweets, Preparation of Ingredients Recipes for Cold Sweets Recipes for Jellies Recipes for Creams Cold Puddings Pastry for Cold Sweets Recipes for Cheesecakes, Tarts, Tartlets, etc Icings and Fillings for Cold Sweets Ices, Cream Ices Water Ices Sorbets, Mousses and Iced Puddings."Something quickly and easily prepared, but which will at the same time help to decorate the table is the need of almost every housewife in these days of bustle and shortage of domestic help. Cold sweets admirably meet this requirement. The making of nearly all of them is very simple a knowledge of the many little subtleties of flavouring and decoration is, however, essential to the success of these dishes, and makes this book a necessity to every housewife valuing her reputation for her selection and preparation of attractive, but at the same time economical, sweets"

"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.

DK brings you a curated collection of all-new triple-tested dessert recipes from The Australian Women's Weekly. Australian Women's Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From cakes and pavlovas to souffles and sorbets, take your dessert game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. Whether you want to make a celebration cake to impress, fancy something fresh and fruity, or a warm and comforting bite to end your meal with, this mix of classic and innovative recipes will help you add a touch of extra flair to your everyday desserts all year round. The Australian Women's Weekly's triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectable series of creative, accessible, and reliable recipe books. A must-have volume for anyone seeking delicious and fuss-free dessert recipes without slaving away in the kitchen all day! From light bites to sweet treats, whether it's feeding a crowd or creating simple snacks, this all-encompassing dessert cookbook has something for everyone to enjoy. Sure to get your taste buds tingling, this quick cookbook promises: -Over 90 dessert recipes suitable for all times of the year and a range of occasions -Ingredients are recognisable and readily available in all markets -Every recipe is triple tested in The Australian Women's Weekly test kitchen and by their external recipe testers -Including a mixture of classic recipes and innovative ideas Each book in the series features 80-100 recipes all photographed and with a fresh, modern design, covering a range of cuisines, types of dishes and dietary needs for creating balanced everyday meals. The ideal gift for people seeking quick fuss-free access to revolutionary recipes from the latest lifestyle trends, or those simply wishing to improve their palates and be more adventurous in the kitchen, this no-fuss dessert cookbook is sure to help you savour the taste and achieve satisfying sweet treats! With over 70 million global sales since their first published book, it's no wonder Australian Women's Weekly is one of the world's best-selling collections of cookbooks! At DK, we believe in the power of discovery. So why stop there? Discover a broad range of bread, biscuits and baked goods with Australian Women's Weekly - Bakery and hone your health like never before with Australian Women's Weekly - Healthy Eating. Your taste-buds are sure to thank you for it!

The masters of home baking, Australian Women's Weekly, bring you delightful bakes for every occasion! Enjoy classic bakes for any occasion alongside exciting and original variations - a host of sweet and savoury recipes, from delicious snacks and satisfying desserts, to wholesome lunches and comforting dinners. Add a creative twist to take your banana bread to the next level, shake things up with four easy ways to transform a classic quiche, and enjoy a real treat with six ways to elevate the humble chocolate chip cookie. This home baking book is perfect for anyone looking for all-new tried-and-tested, fuss-free recipes! It includes: - More than 100 recipes and exciting variations, all photographed, covering both sweet and savoury bakes for snacks, meals, desserts, and treats - No baking recipe is repeated from one book to another - Ingredients are recognisable and readily available in all markets - Each book covers a range of cuisines, types of dishes and dietary needs, creating balanced everyday meals - A mixture of classic recipes and innovative ideas Whether you're looking to make a delicious snack, satisfying dessert, wholesome lunch or comforting dinner, Australian Women's Weekly Baking serves up fabulous baking ideas for tasty treats and meals! Each recipe is written with simple step-by-step instructions and is accompanied by a useful baking tip and a full-colour photograph, so you can cook with complete confidence. Australian Women's Weekly is a series of creative, accessible and reliable recipe books that taps into Australia's healthy and vibrant food culture. It's centred on simplicity, great produce, and multicultural living. Look out for Australian Women's Weekly One Pot and discover more than 90 hearty, delicious, and quick everyday meals you can create in just one pot.

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.

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.

'Bloody great baking book. Has Xmas all over it.' Jamie Oliver 'Julie bakes with love. It's her secret ingredient.' Pierre Koffmann Whether you're making pies or cakes, bread or brunch, this stunning book is full of recipes that will feed your soul as well as your stomach. Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf. From lemon madeleines to muddle cake; trampoline bread to chocolate ganache; banana, pecan and chocolate muffins to fluffy pancakes - this incredible baking book has all the recipes you need to create something beautiful, imaginative and impressive. You'll find chapters on: Fruit Tarts and Pies: containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats: with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough: with trampoline bread and grissini Chocolate: including a stunning triple chocolate celebration cake and chocolate ganache Desserts: with delizia di limone and a meringue sharing nest wreath Weekend Breakfast and Brunch: with banana, pecan, and chocolate muffins and fluffy pancakes Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie's secret ingredient - love.

It's time to eat healthy. Avoid all those chemicals, preservatives, and unhealthy ways to grow and raise our food. Here are some of our favorite dessert treats, and they are all organic. You'll find delicious cookies, cakes, bars, treats for kids and adults, pops and snacks--all tantalizing and all 100% organic. There are complete cooking instructions, colorful photos of the how-to and the finished desserts, and everything you need to know to create your own.