Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations-pie-deas-it's almost like having Erin in the kitchen baking pies with you.

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Ice cream perfection in a word: Jeni s. "Washington Post"

James Beard Award Winner: Best Baking and Dessert Book of 2011

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietorof Jeni s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets ones that are every bit as perfect as hers in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni s jaw-droppingly delicious signature recipes from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

How cool is that?

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Experience the exciting and heartwarming world of the March sisters and Little Women right in your own kitchen. Here at last is the first cookbook to celebrate the scrumptious and comforting foods that play a prominent role in Louisa May Alcott's classic novel Little Women. If your family includes a Little Women fan, or if you yourself are one, with this book you can keep the magic and wonder of the beloved tale alive for years to come. Do you wonder what makes the characters so excited to make-and eat!-sweets and desserts like the exotically named Blancmange or the mysterious Bonbons with Mottoes, along with favorites like Apple Turnovers, Plum Pudding, and Gingerbread Cake? Find out for yourself with over 50 easy-to-make recipes for these delectable treats and more, all updated for the modern kitchen. From Hannah's Pounded Potatoes to Amy's Picnic Lemonade, from the charming Chocolate Drop Cookies that Professor Bhaer always offers to Meg's twins to hearty dinners that Hannah and Marmee encourage the March sisters to learn to make, you'll find an abundance of delicious teatime drinks and snacks, plus breakfasts, brunches, lunches, suppers, and desserts. Featuring full-color photos, evocative illustrations, fun and uplifting quotes from the novel, and anecdotes about Louisa May Alcott, this is a book that any Little Women fan will love to have.

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.

Lottie Bedlow was the stand-out star from Channel 4's The Great British Bake Off 2020 and taught herself to bake through trial and error. No stranger to the mishaps (and epic disasters) of homebaking, Lottie's signature sense of humour will see you through this delicious collection of sweet and savoury bakes. From simple recipes to encourage even the most inexperienced bakers through to more ambitious centrepieces, the focus is always on great flavour. Each recipe highlights potential pitfalls, with notes on what to look out for and how to find a fix. This book will give you the confidence to go for it, encouraging you to try your best without taking baking (or yourself) too seriously. Nobody's bake is perfect. So if things go wrong, just remember: WHO CARES AS LONG AS IT TASTES GOOD? RECIPES INCLUDE: Risk it for a Biscuit: Quarantine Florentines, Triple Chocolate & Salted Caramel-centred Cookies, Ginger Whoopie Pies with Pineapple & Spiced Rum Cakes are Boring: Mango & Grapefruit Creme Brulee Cheesecake, S'More Cupcakes, Strawberry Shortcake Roll (er Coaster) You're Bready for This: Sin-a-mon Rolls, Minimal Faff Brioche, Big Daddy's Ice Cream Doughnut Sandwiches Don't Be Scared of Pastry: Chocolate, Liquorice & Blackcurrant Tart, Rock & Profiterole, Choux Shells with Steak & Horseradish Give Me Puddings, Not Hugs: Ginger & Rhubarb Puddings, Little Lime & Tequila Melting Chocolate Puddings, Foolproof Custard Pass it On, Please: Gingerbread Shed, Irish Stout Cake, Back & Crack Scotch Eggs

Learn all about the European way of creating desserts: the basic techniques, different pastries and mixtures, and a hundred mouth-watering recipes. From a simple French apple tart to highly sophisticated charlottes, from hot coffee specialities to Italian spicy ice-creams, this book is a treasure trove of lip-likking delights. This unique book is tailormade for those who want to spoil their guests and family, and is filled with practical advice and information about necessary equipment, essential ingredients, presentation, cooking, storage, and decoration. A must have for any cook with a sweet tooth!

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.

"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly-remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees. Happiness is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time. Happiness is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.

Weston shows you her method and then offers recipes for 56 irresistible flavours, from classic vanilla, chocolate, and strawberry to mango, coconut, key lime, chai, honey, ginger and cardamom, white chocolate raspberry, dulce de leche, avocado, maple bacon, and mint julep. She even offers festive flavours for the holidays, including candy cane, spiced pumpkin, cranberry, eggnog, and gingerbread.

The recipes in this book cover every kind of dessert for all occasions. There are cold desserts, such as Key Lime Sherbert and Blackcurrant Sorbet; hot puddings featuring Pears in Chocolate Fudge Blankets and Amaretto Souffle; fruit desserts including Summer Pudding and Poached Pears in Red Wine; cakes, pies and tarts, such as Peach and Blueberry Pie and Chocolate Layer Cake; wonderful quick and easy indulgences for family entertaining; low-calorie desserts for weight watchers; and a superbselection of international classics. This superb collection will provide inspiration for delicious desserts that will delight family and friends every time.

Perfect for when you need an instant indulgent treat, these foolproof vegan mug cakes require just a mug, a microwave and a few simple ingredients. From classics such as Coffee and Walnut Cake to irresistible flavour combinations such as Blackberry and Lime Upside-Down Cake, these are quick, easy bakes for every mood and occasion. With tips on plant-based ingredients and the dos and don'ts of microwave baking, Vegan Mug Cakes provides all the know-how you need to whip up delicious treats in a matter of minutes, with no waste and little washing up.

'Julie's passion comes from the heart, turning humble pastry into a masterpiece' Richard Bertinet Julie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online workshops for pastry decorating and this is the book that her followers have been crying out for. Art in Pastry begins with basic recipes for sweet and shortcut pastry, which can then be used in the recipes for pies and tarts that follow, featuring a wide range of delicious sweet and savoury fillings. Chapters on Fruit, Dairy, Meat & Fish and Vegetables include 40 recipes that can all be adapted to variety of decorative approaches. The recipes can be used for a large square or round pie, or six smaller pies, according to your needs. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a Broderie Anglaise lemon tart, a basket-weave feta pie, floral white chocolate tarts and a cod & chorizo pie inspired by antique tiles. Every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.

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.

"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.