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Here are 80 recipes for deliciously gluten-free cakes and pastries. There are recipes for the classics, such as chocolate brownies, tarte tatin, madeleines and marble cake; recipes for the timeless, such as cheesecake, lemon tart, strawberry cake and carrot cake; and completely original recipes such as the ultimate gluten-free wedding cake, passionfruit raspberry roll and coconut pineapple cake. There is something for every occasion, from breakfast, midmorning pick-me-up, lunchtime cupcake and elegant dinner dessert - generous, extremely indulgent, and guaranteed gluten-free.
Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef.
"Dessert" is an extraordinary book from two-Michelin-starred chef,
David Everitt-Matthias. Following on from his critically acclaimed
debut, "Essence," this stunning second book explores the world, and
pushes the boundaries, of the dessert chef's art. Each of the
book's five main chapters focuses on a specific family of
ingredients: Chocolate and Nut; Fruit; Vegetable; Roots, Pods,
Seeds and Bark; and Wild. There is also a section outlining the
essentials and basics from which his craft begins and several pages
of Petits Fours - the perfect finishing touch.
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!
These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Desserts feature a variety of preparation techniques, all of which are covered in this authoritative book. There are illustrated step-by-step guides to making a host of puddings, from simple crepes and creme brulees, through to jellies, souffles and meringues, to effortless ice creams and sorbets. Each chapter also presents a range of original, contemporary recipes as well as ever-popular classics. Choose from indulgent hot puddings, such as Chocolate and cherry souffle, Medjool date and cardamom pudding, and Spiced gooseberry oat crisp, or delectable prepare-ahead cold desserts, such as Pink grapefruit and Champagne jelly, Roasted almond panna cotta, and Coconut and mango meringue roulade. A mouth-watering selection of refreshing frozen desserts includes Clotted cream ice cream with raspberries, White peach sorbet and Praline parfait.
Award-winning cookbook author and food blogger Shirley Wong, better known as Little Miss Bento, returns with even more kawaii creations in her third cookbook Kawaii Sweet Treats. Following the success of her first and second cookbooks, Kawaii Bento and Kawaii Deco Sushi, Shirley shows that she has much more to offer and shares exciting new ideas for making fun and unique treats that are sure to brighten up your day. Featuring more than 30 recipes from cookies and snacks to cakes, tarts and pudding, with many utilizing aromatic tea flavours such as matcha, houjicha and earl grey, this collection will appeal to a broad range of home cooks, tea lovers and bakers. With illustrated step-by-step instructions for basic recipes and a comprehensive introduction to the various types of teas used, this book is a must-have to add to your collection of Shirley Wong titles.
Experience the best of much-loved brand SNOG in your own home with these deliciously healthy recipes for frozen treats, chilled desserts and cool drinks. SNOG shops were born out of a passion for two things - good food and good design. Founders Pablo Uribe and Rob Baines wanted to offer a truly new and different consumer experience. Inspired by their love of healthy eating, they developed an organic no-fat yogurt combined with agave nectar - a naturally low-GI sweetener from the agave cactus - and SNOG Pure Frozen Yogurt was born. SNOG believe that healthier foods should not mean sacrificing enjoyment - they should nourish your body but still satisfy your soul. These recipes for sugar-free frozen yogurts, nutritious toppings and raw gluten-free desserts will inspire you to prepare food that you will love but that will love you back.
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. 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 savory recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. 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 and creams, syrups and purees to enjoy alongside or incorporate into your bakes. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.
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.
All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.
From Mexican churros and Italian bomboloni, to cronuts, lemon meringue donuts and the almost-good-for-you paleo baked varieties, the humble donut has developed some serious attitude lately! These hot, sticky delicacies are turning up on the cafe tables and menus of some of the world's premier establishments but they are simple to make at home when you know how. Baked or fried, fancy or the basic cinnamon-rolled delights of your youth, this book of donuts offers the very best of tried-and-tested recipes with over 50 mouth- watering variations. With a die-cut cover and cloth spine, Donuts is the perfect gift, but you'll need to get it while it's hot!
Eighty delicious, imaginative recipes from the Star Tribune's beloved annual cookie contest, with mouth-watering pictures and bakers' stories It's cold in Minnesota, especially around the holidays, and there's nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune's popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French-Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest's judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one's own.
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