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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
In Orchard cook and writer James Rich explores the huge variety of
food that can be found in the English countryside; whether that is
in the ancient orchards and hedgerows abundant with ingredients or
the humble veg patch or kitchen garden verdant with home-grown
staples. Celebrating fruit, including pears, plums, cherries,
strawberries, gooseberries, elderflower, blackberries as well and
quinces, medlars and apples, James offers more than 60 delightful
recipes - both sweet and savoury - that are inspired by some of the
most famous and delicious home-grown produce from England's ancient
gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot &
Chilli Jam or Chicken and Cherry Tray Bake for a special occasion
feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate
Cobnut Tart for a warming autumnal pudding, James draws inspiration
from seasonal produce that will gently encourage you to explore and
cook from your own kitchen gardens. With a focus on core fruits,
vegetables and nuts that are grown in orchards and among hedgerows,
but which are also easily accessible for people everywhere, as well
as a note on foraging and the kitchen pantry, Orchard is a treasure
trove of edible gems that you will return to cook from, time and
time again.
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.
Native to Jaipur, India, Krishna Priya dasi has prepared thousands
of sweets for offering to Krishna. Sharing her experience and
expertise in this collection of recipes, the author, a gifted and
celebrated confectioner, shows us how to make 56 of her favourite
traditional Indian sweets. This book includes variations of Laddu,
Halva, Sandesh, Jamun, Pera, and more. Her recipes and cooking
style are simple and easy to follow. The book also includes short
sections on decorating sweets with colourful designs, devotional
cooking, and the benefits of vegetarianism.
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.
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.
Sugar and spice and all things nice. Levi's latest collection of
recipes is all about indulgence. From luscious cakes and bakes, to
creamy puds, from cool ice-creams to wicked cocktails, this is food
to share and make everyone feel good. What does sweet mean to you?
It could be those sweet moments by yourself, watching TV and
getting out the popcorn or having a nice chunk of cake or a
chocolate bar. Or it could be a celebration. Your birthday's
arrived - and that means it's everybody's birthday. From Almond
Cake with Lime and Cardamom Syrup or Salted Caramel Cheesecake to
Pears in Ginger Syrup and Mango Bellini, the recipes here are about
celebrating and sharing, getting together and enjoying the moment
with great food.
ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES 'The
sort of book that becomes a true friend in the kitchen.' Nigella
Lawson One tin, 70 bakes - whether you want cookies or cakes,
pastries or desserts, something fruity, chocolatey or nutty, baking
just got even easier. Every bake can be made in the 23 x 33cm (9 x
13in) tin used in Edd Kimber's previous book, One Tin Bakes, but
Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in)
square tin as well as a loaf tin, making these perfectly simple
bakes for everyone to try, whatever equipment you have to hand and
whoever you're baking for. You only need minimal skill to whip up
something sensational - with ideas for bakes made in one-bowl or
with 5-ingredients, as well as popular options for vegan,
gluten-free and no-bake treats. One Tin Bakes Easy is full of
versatile, achievable and indulgent recipes to wow your friends and
family, that you will want to bake time and time again. Praise for
One Tin Bakes: 'A dazzler of a baking book.' Dan Lepard 'This book
is an absolute must-have for every home baker.' Joy Wilson 'A
terrifically clever idea.' Helen Goh
It is essential for any serious pastry chef to have a comprehensive
knowledge of frozen dessert production, and "Frozen Desserts"
provides all the basic information a pastry professional needs.
Introductory chapters include:
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers,
emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment,
and storage and serving containers
- essentials on storage, sanitation, and production and serving
techniquesRecipe chapters cover:
- Dairy-Based Frozen Desserts, which include ice cream, gelato,
and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits,
semi-freddos, and frozen mousses and soufflesEach recipe chapter
covers both classic and modern small-batch production techniques,
basic formulas, and both basic and advanced base recipes. The final
chapter, "Finished Items," makes use of these base recipes and
shows readers how to produce, plate, garnish, and serve small
desserts, plated desserts, frozen cakes, and even frozen
accompaniments to savory courses. Recipes are illustrated
throughout by full-color beauty photographs. An instructor's manual
and companion website are also available for classroom use.
Indulge in 72 vegan, gluten-free, no-refined-sugar recipes made
with nutrient-dense ingredients! Clean, wholesome, delicious
desserts-they're easier to make that you might think. Tired of
desserts made with highly processed ingredients and empty calories
that leave you feeling guilty? Then say goodbye to boxed cake
mixes, Jell-O, and Cool-Whip, and satisfy your sweet cravings with
72 no-bake desserts you'll feel good about eating. Featuring vegan,
gluten-free, and no-refined sugar recipes (that are simple and easy
to make), Clean Desserts uses real food ingredients like nuts,
seeds, nut butters, and dates to whip up guilt-free cookies, bars,
balls, and classic candy bars, as well as no-bake cheesecakes,
tarts, and ice cream! Learn to make: Black Forest Thumbprint
Cookies Chocolate Chia Seed Bars Hazelnut Caramel Balls Raspberry
Macaroons Kiwi + Coconut Cheesecake Squares Pecan Praline Ice Cream
Dark Chocolate Pistachio Fudge And more! Complete with photographs,
Clean Desserts will change the way you feel about dessert!
With Natural Baking you can now have your cake and eat it too!
Described by Jamie Oliver as his 'favourite cooking book of the
year', this is your new baking bible for healthy baking recipes to
create an awe-inspiring array of stunning cakes and sweet treats,
whilst cutting down on the sugar too! Discover all of your
favourite cake recipes and baked goodies, from carrot cake to hot
cross buns, all redefined in a healthy and imaginative way by use
of natural ingredients. Dive straight in to discover: -Over 70
delicious low-sugar and sugar-free recipes of all your favourite
cakes -Featuring 120 photos of the finished product to accompany
each riveting recipe -Many recipes are gluten and dairy free
-Includes a seasonal calendar to guide you through how to bake
using fresh and seasonal produce Each delicious recipe contains
little or no processed sugar, and instead relies on easy-to-source
sugar substitutes and natural sugar alternatives, such as honey,
maple syrup and more. From honey swirls to hazelnut cake, cranberry
pie to panettone, this all-encompassing healthy baking book
promises something for everyone to love, with a diverse range of
low-sugar cakes, pastries, muffins and more. A must-have volume for
those looking to cook healthier treats for the whole family to
enjoy, whether you're a health-conscious consumer or a keen baker
looking for healthy and creative baking ideas. Author Carolin
Strothe and Sebastian Keteil are a husband and wife duo who share a
strong love of healthy cooking and baking. Carolin's award-winning
food blog has over 64,000 followers on Instagram and inspires
thousands to fall in love with baking, without compromising on
calories! A recent study suggests 57% of consumers reported
low-sugar is an important factor when deciding what food to buy for
their household. However, the ever-growing pressure of daily life
in today's society, and trying to balance a career with the demands
of family life, often gives way to temptation for easily-accessible
sugar supplies, baked goods and more. Despite knowing that
excessive sugar is bad for health, a lot of people still crave it
on a daily basis. However, this book can help people to satiate
their cravings, without undermining their health! This
ground-breaking baking book allows readers to tap into the world of
healthy baking, without using expensive and difficult-to-source
ingredients. In fact, many of the healthy-substitute ingredients
can already be found in your kitchen! Stunning atmospheric shots
within the book add character and inspiration to each recipe,
whether it's pastries, pies, pancakes, cakes, biscuits and more!
Vegetables have never been more popular, with the interest in
natural, plant-based food at an all-time high. Meanwhile, the
appetite for home baking shows no signs of abating. Food writer
Kate Hackworthy, author of the popular site
www.veggiedesserts.co.uk, has found a delicious way to combine the
two, with this book of scrumptious cakes and desserts packed full
of healthy veg. Pushing the boundaries of carrot cake, Kate puts
vegetables into cakes, muffins, biscuits, tarts, brownies, pastries
and even ice cream. Vegetables bring moisture, natural sweetness
and extra nutrients to your baking, with the happy consequence that
less refined sugar and fat is required, resulting in great-tasting
treats that are also a lot less naughty. With 60 original recipes,
including vegan options, virtuous snacks and lighter ways to bake
cakes, this book is not about sneaking veggies into recipes, but
celebrating them as hero ingredients and making them as much a part
of dessert as they are of dinner. Recipes include: Kale and Apple
Cake with Apple Icing Butternut Squash Spiced Muffins Black Bean
Chocolate Brownies Avocado Key Lime Tarts Turmeric, Carrot and
Orange Ice Lollies Cauliflower Chocolate Churros Word count: Approx
25,000
The popularity of television shows such as "Cake Boss," "Ace of
Cakes," and "Cupcake Wars" attests to a widespread fascination with
perfectly decorated desserts. More than 30 original, mouthwatering
cake and cupcake designs let everyone join in the fun. Pages are
perforated and printed on one side only for easy removal and
display. Specially designed for experienced colorists, "Designer
Desserts "and other Creative Haven(R) coloring books offer an
escape to a world of inspiration and artistic fulfillment.
Christophe Felder, along with his longtime collaborator, Camille
Lesecq, are back with a new volume that focuses upon the delightful
small pastries that are one of the highlights of the art of French
baking. Both children and adults adore these often bite-size
indulgences. Included here are all the fundamental recipes--the
classics and the traditional favorites--along with original,
inventive creations. Recipes include amandines, babas, biscuits,
bostocks, creams, croquantes, croustillons, financiers, flans,
madeleines, Alsatian manderlis, Napoleans, petits fours, sables,
tartlets, and much more. The book opens with a section on
twenty-seven base recipes from which all others can be made,
including pate brisee, pate sucree, sable breton, dacquoise, pate a
choux, feuilletee rapide, and creme patissiere. It is then divided
into chapters of increasing complexity, with a final chapter on
funny cakes--playfully decorated small cakes designed to delight
children or for parties. Each recipe comes with precise preparation
and cooking times, step-by-step decorating tips, and suggestions
for vegan and gluten-free alternatives--this seemingly petite
package contains a wide range of sweet and simple pleasures to
delight big and small gourmets alike.
An early fall cobbler with blackberries bubbling in their juice
beneath a golden cream biscuit. A crunchy oatmeal crisp made with
mid-summer's nectarines and raspberries. Or a comforting pear bread
pudding to soften a harsh winter's day. Simple, scrumptious,
cherished-these heritage desserts featuring local fruit are
thankfully experiencing a long-due revival.
In "Rustic Fruit Desserts," each season's bounty inspires unique
ways to showcase the distinct flavor combinations that appear
fleetingly. James Beard Award--winning chef Cory Schreiber teams up
with Julie Richardson, owner of Portland's Baker & Spice, to
showcase the freshest fruit available amidst a repertoire of
satisfying old-timey fruit desserts, including crumbles, crisps,
buckles, and pies.
Whether you're searching for the perfect ending to a sit-down
dinner party or a delicious sweet to wrap up any night of the week,
these broadly appealing and easy-to-prepare classics will become
family favorites. "
"
Cory Schreiber is the founder of Wildwood Restaurant and winner of
the James Beard Award for Best Chef: Pacific Northwest. Schreiber
now works with the Oregon Department of Agriculture as the
Farm-to-School Food Coordinator and writes, consults, and teaches
cooking classes in Portland, Oregon.
A graduate of the Culinary Institute of America, Julie Richardson
grew up enjoying the flavors that defined the changing seasons of
her Vermont childhood. Her lively small-batch bakery, Baker &
Spice, evolved from her involvement in the Portland and Hillsdale
farmers' markets. She lives in Portland, Oregon.
Finalist for the Guild of Food Writers Specialist or Single Subject
Cookbook Award 2020 'If you only have one book about how to make
bread, this should really be it.' Nathan Outlaw 'All it takes to
make bread is flour, water and salt. To make great bread, add a
little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me
with his writing and effortless skills as a baker... whenever I am
with him for a coffee, a bite to eat or teaching with him, I always
come away with new knowledge... a bread genius.' Angela Hartnett
'The subtitle of this book is "show the dough who's boss" and,
frankly, that puts it above most other baking titles straight away.
Bertinet is a bread guru (this is his sixth book) and this is so
calm and instructive, you'll be knocking out brilliant baguettes in
no time.' Waitrose Renowned baker Richard Bertinet brings bread
right up to date with his hallmark straightforward approach to
achieving the perfect crumb. Richard shares his expertise through
every step of the baking process, including the different
techniques of fermenting, mixing and working - never 'kneading' -
the dough. Richard shows you how to make everything from classic
and rustic breads to sourdough using different flours and ferments.
Learn how to bake a range of delicious sweet and savoury recipes
from Cornbread with Manchego Cheese & Chorizo, Saffron &
Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio &
Orange Loaf and Cinnamon Knots. There are also options for
gluten-free breads and the best bakes to improve your gut-health by
experimenting with different types of flour. Finally, Richard
shares ideas for cooking with bread for delicious tartines or
mouthwatering Brioche Ice Cream. With stunning step-by-step
photography, simple advice and helpful techniques throughout, Crumb
will inspire and fill you, whatever your experience, with the
confidence to 'show the dough who's boss'. * Online demos available
at thebertinetkitchen.com *
This is a collection of 500 dessert recipes for every occasion.
Includes recipes for cold and hot desserts, healthy but enticing
low-fat and low-calorie options, and easy dishes for those in a
hurry.
This volume is not just a recipe book. In the introductory pages
you will find just about everything you need to know about fat-free
cooking: guidelines for healthy eating, simple ways to cut down on
fat, fat-free cooking techniques and information on how to cook
with low-fat and no-fat products. If you adore desserts and want to
eat more healthily, then this is the book you need. Every kind of
dessert is here, including irresistible cre pes, indulgent ga
teaux, airy roulades and creamy cheesecakes. When time is short,
there are plenty of simple but imaginative recipes, while the more
adventurous recipes are perfect for a dinner party.
In this title 85 recipes are included, each low in fat and
cholesterol and suitable for everyone. Light and flavourful
desserts include custards, whips, jellies, compotes and brulees,
with a chapter on ices, granitas and sophisticated sorbets. Each
recipe contains less than 5g of fat per portion and is
calorie-counted to help you keep track of your daily intake. A
comprehensive introduction provides advice on choosing low-fat
alternatives to standard ranges, and ways to reduce the amount of
saturated fat in your diet. For those with a sweet tooth, desserts
are often the undoing of good intentions to stick to a low-fat
diet. However, if dessert is an essential part of mealtimes, then
planning ahead and building up a repertoire of low-fat treats that
can be made quickly and easily is the answer. This appealing volume
features 85 delicious, low-fat recipes that are guaranteed to
satisfy any sweet cravings. All are shown with step-by-step
instructions and photographs and many use standard storecupboard
ingredients, and can be rustled together in minutes. Best of all
each recipe contains only 5 grams of fat or fewer per portion, so
that you can enjoy the foods that you like the most. Illustrated
with 425 colour photographs, this book is a must for every
diet-conscious cook.
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