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This superb boxed collection of 10 irresistible cookbooks contains over 320 recipes to suit everyone, from everyday tempting teabreads, cookies and muffins to wickedly indulgent chocolate cakes, irresistible fruit tarts, light and moreish pastries, filled crepes and iced fancies. Each book is packed with information on key ingredients, preparation and cooking techniques, and is fully illustrated throughout in colour with over 1150 fabulous colour photographs, including illustrations of each finished dish and step-by-step instructions.
Give in to your sweet tooth with this beautifully crafted and mouth-wateringly delicious compilation of sweet creations brought to you by the renowned British blogger of twiggstudios, Aimee Twigger.The incredibly talented Aimee Twigger started her blog twiggstudios (www.twiggstudios.com) in 2011 as a means of sharing her sweet, artistic treats with the world. In Love, Aimee x, there are 50 original, creative recipes brought to you straight from Aimee Twigger's kitchen as featured on her blog. Split into the categories of cupcakes, teatime treats, cookies and confectionery and party treats, Aimee guides you through her well-honed recipes with stunning photography shot by Aimee herself, and step-by-step instructions so even the beginner baker can make something both beautiful and delicious. Aimee also gives crafty tips for beautifully wrapping and presenting her luscious creations so that they are perfect edible gifts for any occasion. From violet and lemon eclairs, chocolate quail's eggs to rose cake pops and banana chocolate doughnuts, Love, Aimee x is the perfect guide to making and baking stunning gifts inexpensively.A collector of second-hand cookware and kitchenalia, Aimee's creations are all homespun, home-crafted and styled with love. Very beautiful, very sweet, very Aimee.
Hailed as Australia's Willy Wonka, Darren Purchese is renowned for his stunning high-end dessert creations. Known as the chef with the tricks, with a scientific approach to food and ingredients, in Lamingtons & Lemon Tart, he turns his eye to the classics, cast with his trademark flair for the home cook who might be ambitious, but also wants to feel that the recipes are within their grasp - and that ingredients can be sourced with ease. Alongside this line-up of classics, he includes a selection of his favorite modern creations, from Caramelized white chocolate mousse to Explosive raspberry wagon wheels; Lemon meringue pie eclair; Canneles; Passionfruit clouds; and his big-selling Popcorn and honeycomb rubble. And, for the breakfast fans, Darren's winning Granola, his take on American pancakes, and the decadent Brioche French toast with cinnamon ice cream. Recipes are divided across eight chapters (cakes, choux pastry, desserts, snacks, tarts, breakfast, confectionary and frozen dessert), while Darren also takes readers through the basics of what he considers to be "sweet essentials", including batters, confectionary, caramel, pastry, meringues, jellies, and chocolate garnish. Complete with stunning pared back photography, this package will set itself apart as the next big baker's must-haves.
Think marshmallows are just pink or white balls of tasteless fluff? Think again, and prepare to be amazed by delicious, decadent flavour combinations and recipes. The Marshmallowist began life as a street-food stall on London's iconic Portobello Road, bewitching passers by with marshmallows of unimaginable lightness and fascinating flavours. A Paris-trained patissiere, her creations proved so popular that she now has a bakery all of her own, and sells her wares through the very best food shops including Harvey Nichols and Selfridges. This, her first book, offers sweet treats for every season, as well as tips on how to get your mallow just right. There's a flavour combination masterclass, as well as recipes sweet marshmallow-themed desserts and treats, such as a brioche loaf, rocky roads and hot chocolate: everything you possibly could need to master the marshmallow in the comfort of your own kitchen.
Life is short―celebrate with cookies!
Follow along with photograph-filled instructions: A Cookie to Celebrate is an instant cookie-baking classic, packed with 50 recipes, each gorgeously photographed and meticulously tested, along with dozens of decorating and packaging ideas. These inventive and inspired cookies will be perfect for sharing with your friends on Instagram―or for sharing with them in person!
Desserts made to impress at your next party: What sets A Cookie to Celebrate apart is the detailed instructions for gorgeous special occasion cookies, from birthdays to anniversaries to graduations. These cookies are edible ornaments, perfect for the holidays, resulting in a cook book like no other. Because the recipes are easy to scale up or down, they’re great for cookie exchanges, gift-giving, and just enjoying throughout the season.
Bake professional-tasting cookies right at home: Jana Douglass is the founder of Jana Lee's Bake Shop, a luxury bake shop specializing in decorated cut-out sugar cookies for special events and celebrations. In A Cookie to Celebrate, she shares her baking expertise along with dozens of recipes for these delicious desserts. From a veteran baker and recipe developer, each cookie in this collection is guaranteed to be a stand-out, and destined to become your new classic.
Reimagined recipes and exciting new treats: A Cookie to Celebrate is filled with reimagined favorites like Sugar Cookies and Sandwich Cookies―confections decorated for every season and reason. Or try something new with lemon-flavored icing for spring, ice cream cone cookies in summer, a Halloween Jack-O-Lantern cookie in the fall, or hot coco cookies in winter.
A Cookie to Celebrate is full of cookie baking tips, recipes, and presentation ides. With Jana’s cook book, you will discover:
- How to expertly roll, cut, and bake your cookie dough
- Helpful tools for coloring and piping icing
- Creative ways to spice up classic desserts―or try something new!
Join award-winning patissier and chocolatier William Curley as he recreates childhood memories and times gone by, taking classic recipes and modernising them with his own, unique creations. Bursting with a diverse range of delicious mouthwatering recipes, from the Hazelnut Rocher to the Bakewell Tart, the Black Forest Gateau to the Jammy Dodger, the Blackcurrant Cheesecake to the Arctic Roll, this nostalgic desserts book evokes the decadence of the 70s and 80s whilst also touching on the comfort food that most of us grew up with. With his easy to follow instructions and accessible approach, William will have aspiring pastry chefs whipping up nostalgic timeless treats in no time.
This title contains over 70 delectable recipes for making a sensational range of classic and contemporary ice creams. It features traditional favourites such as vanilla, chunky chocolate, strawberry, and classic coffee. Learn easy ways to make simple ice creams for summer - discover the techniques involved in creating impressive bombes, terrines and tortes, and master the trick of making hot ice cream desserts. Ice cream can be made from a vast range of ingredients, and there are hundreds of different ways of presenting it. In this book, strawberry, vanilla and chocolate ice cream, and other simple classics, complement more elaborate dishes, such as zabaglione ice cream torte, and that most spectacular of ice creams - the hot dessert. Advice on equipment, flavourings and presentation techniques along with hints and professional tips for making successful ice cream are featured in the opening section. Throughout the book, stunning photographs provide a delicious visual feast, rivalled only by the taste sensation you will experience when you first sample your own home-made ice cream.
Joshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world - higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.
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