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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
This pocket-sized baking book is awash in charm, color, and smart puns for bakers: you can have your cake and eat it too! Thirty recipes range from chocolate brownies, shortbread caramel slice, and chocolate chip cookies to layered berry pavlova and chocolate ganache bundt. Its compact size makes it unintimidating and also a perfect gift, even if it's just for yourself. In Charlotte's own words, You'd butter believe this is the only baking book you'll need.
A dazzling cookbook featuring 59 seasonal dessert recipes with
American and French influences, accompanied by exquisite
photographs and tips on serving and hosting with French flair for
any occasion, from a casual afternoon teatime to an intimate dinner
party to a festive holiday gathering. Moving to Paris in the winter
of 2012, California native Frank Adrian Barron reveled in exploring
his new city. Exploring Paris's different arrondissements, he would
sample the assortment of patisseries on offer in each-Madeleines,
macarons, eclairs, Paris-Brest, mont-blancs, and other sweet,
buttery delicacies. But as much as he loved these delicate
confections, he eventually found himself longing for a taste of
home. To satisfy his cravings, he began recreating in his Paris
kitchen the classic desserts he'd enjoyed growing up in Southern
California-childhood favorites like his mom's signature Cinnamon
Brown Sugar Bundt Cake, Lemon Bars, and classic American-style
layer cakes. When word of his delicious desserts spread, Frank went
from hosting intimate afternoon cake parties for friends to baking
for local cafes. Soon he was known best for making French desserts
inspired by American ingredients and American desserts with bit of
French flair. His profile rose with notice from French and American
publications, including Time Out Paris, Bake from Scratch, and Fou
de Patisserie, and soon, Frank was hosting cake decorating
workshops in his Marais apartment, accepting commissions, and
developing a devoted following as @cakeboyparis on Instagram. In
Sweet Paris, Frank brings together the best elements of French
style and American baking. Inspired by the tradition of l'heure du
gouter, a daily French tradition similar to British teatime, and
autour de la table, the idea of gathering around the table with
good friends and delicious food, Sweet Paris is a love letter to
the sublime world of desserts and the City of Light. Here are 59
recipes for irresistible baked goods, organized by season, using
the peak fruits and flavors of each, including: Spring-Cherry
Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart,
Very Vanilla Cake Summer-Strawberry Tart, Chocolate Cherry Layer
Cake, Lavender Honey Madeleines, Pavlova with Summer Berries
Fall-Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline
All Day Cake, Gateau Opera Winter-Medjool Date Cake in Orange
Caramel Sauce, White Chocolate and Cassis Buche de Noel, Lemon
Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In
addition, Frank offers tips and advice for becoming a
quintessential Parisian host, including creating stunning floral
arrangements, creating the perfect cheese plate, setting the table
with French flair, and much more. Illustrated with Joann Pai's
gorgeous photographs, this wonderful cookbook and style guide
delivers a taste of sweet Paris no matter where you are.
This book offer recipes that range from classic vanilla, chocolate,
coffee, and strawberry to innovative creations like blackberry
cobbler, toasted coconut, lemon curd, brown sugar and cinnamon,
fresh ginger, salted caramel, maple bacon, matcha, chocolate
hazelnut, and goat cheese and honey. She even includes flavours
especially for the holidays - gingerbread cookie, pumpkin pie,
eggnog, peppermint mocha, and more.
Pass the cookie platter, please! Frosted sugar cookies, twisty
pinwheels, soft gingerbread...all the classics (and some new
favorites!) are inside. Christmas Cookie Jar is chock-full of
scrumptious recipes with all the flavors of the season...Chocolate
Mint Stars, Raspberry Shortbread Thumbprints, Frosted Ginger Creams
and Cranberry Crumb Bars. You'll find old-fashioned favorites like
Pecan Icebox Cookies, Grandma's Butter Fingers and Pastel Cream
Wafers...even Oh-So-Easy Cut-Outs and 1-2-3 Cookies that bake up in
a jiffy. Of course we've included candies for gift-giving like
Grandpa's Famous Caramels and Sparkling Sugarplums, along with lots
of clever ideas for sharing cookies. There's even an all-chocolate
chapter packed with goodies like Double Fudgy Cookie Bars and
Buckeye Brownies. When Christmas Eve arrives, we'll be setting out
a plate of Rudolph's Carrot Cookies for Santa...how about you? 204
Recipes
WITH KISSES FROM ITALY
A frosty masterclass in the simple art of gelato...
Gelupo Gelato presents a rainbow spectrum of simple, sophisticated
gelato recipes from tangy Lime Sherbet to fruity Peach & Blood
Orange, creamy Marron Glacé, and decadent Chocolate & Whisky.
And that's not all! There are definitive recipes for a classic granita
(like grown-up slushie), barely-melting semifreddo, ice cream cake,
profiteroles, ice cream cones and brioche buns - as well as the only
chocolate sauce you'll ever need and a tip sheet for pairing flavours.
"Once you've had one, you'll want them all" Evening Standard
This is the moment when gelato becomes your cold, sweet new Italian
obsession.
A brand-new baking collection from Bake Off's Chetna Makan, with
over 80 deliciously-tempting recipes that combine her love of
simple home cooking with creative flavour twists. Chetna's popular
and accessible style has charmed millions of people since her first
appearance on our screens in The Great British Bake Off. Since
then, she has written several bestselling cookbooks that combine
her creative flavours with a love of simple Indian home cooking. In
this new collection, Chetna showcases delicious sweet and savoury
bakes which have easy-to-find ingredients and simple-to-follow
methods, but a special flavour twist to make your bakes sing and
shine. That could be a spice you might not expect, such as star
anise in a tarte Tatin, a fusion of global incidences such as
Masala Focaccia, or a twist on a classic, such as a drizzle cake
dazzling with mango and ginger. Proving once again that simple
baking methods are the best, Chetna's inspirational recipes are a
joy to make and share with your favourite people. RECIPES INCLUDE:
Cherry Almond Honey Cake Onion Masala Focaccia Orange &
Cinnamon Savarin Raspberry Coconut Cheesecake Saffron Fennel Pound
Cake Peanut Masala Tear and Share Bread Mango & Lime Meringue
Pie
Healthy eaters have long tried to find ways to satisfy a sweet
tooth but many Paleo-style desserts are complicated and include
hard-to-find ingredients. Arman Lew discovered a way to have his
cake and eat it too-in creations that indulge the appetite and are
full of nutrients. From breakfast reinvented to no-bake treats,
there is no tapioca flour, coconut nectar or xanthan gum to be
found here.
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Sweet Envy
(Hardcover)
Alistair Wise, Teena Kearney-Wise
1
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R575
Discovery Miles 5 750
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Ships in 10 - 15 working days
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Sweet Envy is an old-fashioned sweet parlour, cake shop and
bakehouse rolled into one destination of deliciousness in Hobart,
Tasmania, and run by acclaimed pastry-chef Alistair Wise and his
wife and business partner Teena. The recipes in this book are a
snapshot -- a slice in time -- of the expert artisan produce of
Sweet Envy: from pork & harissa sausage rolls and sticky pecan
buns, to the perfect croissant, or a seriously haute-couture cake
with lashings of buttery icing. Within these pages are over one
hundred fabulous recipes for pastries, both savoury and sweet,
desserts, tarts, old-fashioned sweets, biscuits, cupcakes, gorgeous
celebration cakes and ice cream to drool over (you'll want to lick
the page, seriously). The authors have worked in some of the most
prestigious pastry kitchens and restaurants in the world, so these
recipes are packed with the ancient wisdoms of professional
pastry-chef experience. As well as this, their hilarious anecdotes
and wry observations of community life among Hobart's farmers,
foodies and friends, provide a refreshing and somewhat anarchic
sense of humour not usually associated with the sweet art of
baking.
With an already cult-like following, this book is described as the
definitive guide to puddings; both sweet and savoury. Mary Norwaks
English Puddings is now being reissued as part of Grub Streets
classic range, to adorn bookshelves alongside the highly acclaimed
cookery writers, Elizabeth David and Jane Grigson. This delightful
book offers a fascinating insight into the story of the pudding
from its birth to the final bake. It is organised by pudding type
ranging from: Jellies, Blancmanges and Flummeries, to Dumplings,
Pies and Tarts.
Though Maida Heatter's life's work was teaching millions of
Americans to bake, through it all, she had one undying passion:
chocolate. A famous chocolate addict, she once declared: 'I am the
Chairperson of the Board of the Chocolate Lovers Association of the
World. (I worked my way up from a Brownie).'Her love for chocolate
in all its forms produced hundreds of recipes for chocolate cakes,
puddings, pies, cookies, confections, and of course, The World's
Best Hot Fudge Sauce. The very best of those, the most
fan-favorited, requested, irresistibly chocolatey delights, are
reproduced in this definitive collection of the greatest chocolate
desserts from the woman the New York Times dubbed a baking
'genius.'Each recipe will be accompanied by a gorgeous, full-color
illustration and a heaping spoonful of Maida's no-nonsense, deeply
lovable, surprisingly witty instruction--along with her promise
that if you follow each recipe to the T, it will simply work.With
recipes ranging from the simplest tea cake or cookie to the most
elaborate confections (like Maida's September 7th Cake, her
perennial birthday cake), this is a must-have book for chocolate
lovers and for any baker who lives to please a crowd.
This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.
200 TASTY TREATS FOR EVERY OCCASION Presented in a handy format
with colour photographs and easy-to-follow recipes, Hamlyn All
Colour Cookbook: 200 Delicious Desserts is great value for money.
From fresh and fruity to rich and creamy, here you will find
recipes to suit all tastes and seasons. With recipes including
Chocolate mousse cake, Lime crunch tart and White chocolate fondue,
this book with satisfy even the sweetest tooth. Check out some of
the other titles in the series: Hamlyn All Colour Cookery: 200
Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes
Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All
Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery:
200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy
Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All
Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour
Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery:
200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals
Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour
Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy
Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All
Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200
5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker
Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn
All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery:
200 Cakes & Bakes
The Scientifically Guaranteed Guide to Better Baked Goods For every
flawless cake you bake, are there three that come out of the oven
dry, deflated or dense? Do your cookies crumble and cheesecakes
crack? You're not alone! A lot of bakers struggle with selecting
the right ingredients or choosing the right method and temperature
to yield flawless end results. With this book, One Sarcastic Baker
creator Dikla Levy Frances is here to help you recognize your
baking mistakes and learn how to get the best results--the
scientific way. She teaches you the chemistry behind successfully
baking everything from cakes to cookies to breads with approachable
explanations and simple formulas so easy that anyone can create
these sweet experiments. Learn the molecular breakdown of basic
ingredients like flour, butter and sugar, and how they react with
each other to make the baked goods you love, like Triple Coconut
Cake and Monday Night Football Cookies. Explore how mixing methods
like beating vs. whisking vs. stirring affect your final product,
and which method is best for the particular treat you're trying to
make, like Almond- Chocolate Pound Cake or Reese's(R) Peanut Butter
Quick Bread. Discover how different temperatures transform
ingredients into the baked goods of your dreams, and how to use
more or less heat to create everything from creamy, never-cracked
Funfetti(R) Cheesecake to the perfect pie crust. Each section is
also accompanied by scrumptious recipes to help you practice your
newfound knowledge. Improve your technique tenfold with simple,
science-based tips that'll have your baked goodies looking like
masterpieces every time. Whether you're a kitchen amateur or baking
pro, you're guaranteed to perfect your craft with Dikla's
approachable methodology and mouth-watering recipes.
"Choclatique" is a chocolate lover's dream. Ed Engoron has traveled
to more than 130 countries in search of the best chocolate the
world has to offer. From exploring the Amazon jungle to dining at
the Grand Palace of Thailand to studying at Paris' famed Cordon
Bleu, Ed's experiences are the inspiration for the amazing
chocolate creations in "Choclatique."
The more than 170 easy recipes are based on five essential
building blocks or ganaches (glaze or filling made from chocolate
and cream) that allow you to whip up luscious chocolate delights
minutes before dinner. "Choclatique" includes recipes for cakes,
candies, cookies, custards, hot chocolate, ice cream, milkshakes,
muffins, sauces, smoothies, tarts, trifles, waffles, and more.
Illustrated with beautiful full-color photography throughout.
This book collects over 125 recipes for imaginative drinks, sundae
varieties, and luncheonette delights from the 1920s, evoking the
time of speakeasies, newfangled devices, and racy automobiles.
Titbits of the history of suffragists and flappers, bootleggers and
G-men -- whose collective commentary demonstrates that the nations
approach to Prohibition was anything but straightforward --
interweave with the recipes. Excerpts and quotes from publications
of the time offer advice for entrepreneurs, tips on early road
food, and some really corny jokes. This book gives readers a taste
of life during this turbulent time.
Everyone wants to know: How does Dominique do it? Dominique Ansel
is the creator of the Cronut pastry, the croissant-doughnut hybrid
that has taken the world by storm. But he's no one-hit wonder.
Classically trained in Paris, leader of a three-Michelin-starred
pastry kitchen in New York and now the proprietor of New York's
highest-rated bakery, Dominique has become a modern-day Willy
Wonka: the creator of wildly innovative, extraordinarily delicious
and unbelievably popular desserts. Presented here are some of
Dominique's most coveted recipes, organised by skill level and
catering to both amateur and professional bakers. Beginners can
conquer the Chocolate Pecan Cookies with the molten chocolate
centre; more experienced bakers will learn the secrets to the
exquisite caramelised crust of this Cannel de Bordeaux; and the
most adventurous will tackle The At-Home Cronut. In this, his first
cookbook, Dominique reveals not only the secrets to his hit
desserts but he describes the stories of inspiration behind each of
them. The most important element in any dish is not a particular
brand of chocolate or a type of salt but rather the spark of
imagination. At heart, Dominique Ansel is a book about innovation:
how a cook can transform flour, sugar and butter into memories that
last a lifetime; and how anyone, from any field, can try to add a
little magic to their work.
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