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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
This book features delectable mousses, ice creams, terrines,
puddings, pies, pastries and cookies, shown step by step in more
than 270 gorgeous photographs. It is an irresistible collection of
recipes, which demonstrate the wonderful versatility of coffee in
the kitchen. It features all the classic coffee desserts and cakes,
such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and
Cappuccino Torte. It also includes coffee-infused variations of
recipes, such as Coffee Custard Tart, Sticky Pear Pudding, Danish
Coffee Pastries and Coffee Cream Profiteroles. You can choose from
delicious souffles and meringues, puddings, fruit and iced
desserts, melt-in-the-mouth cakes, pastries, breads and biscuits.
It contains over 270 photographs, which include step-by-step
instructions and a glorious picture of every finished dish. This
sumptuous cookbook is dedicated to exploring coffee with new and
exciting recipes for all occasions, from iced delights, luxurious
tortes and melt-in-the-mouth pies and pastries, to satisfying and
more-ish biscuits and breads. The recipes give full scope to the
imagination, showing how the rich taste of coffee can transform
classic dishes into something really special. From simple sponges
to tempting tarts and velvety cheesecakes, there are desserts to
rival any professional confection. Some, such as Coffee Almond
Marsala Slice, are perfect with mid-morning coffee. Others, like
Coffee Chocolate Mousse Cake and Cappuccino Torte, make
unforgettable dinner party finales. With updated recipes and
classic pastries and cookies from all around the world, this is a
beautifully presented book with clearly explained instructions and
photographs.
Delight your family, friends, and guests-on holidays or any
day-with beautiful boards full of scrumptious sweets. With Kellie
Hemmerly's creative and gorgeous Dessert Boards, you can take the
exciting trend of artfully composed food platters and boards in an
entirely sweet new direction. The more than 50 easy-to-make boards
in Kellie's book are kid- and family-friendly, but grownups surely
will love these dessert boards, too, whether the boards are served
for a holiday party, a weekend visit from family or friends, or
simply as a sweet finish to an everyday dinner. The boards feature
a stunning variety of sweet treats, from baked things like bars,
cookies, shortbreads, bundt cakes, and mini pies, to fresh and
colorful fruits of all kinds, to truffles, candies, s'mores, and
more. The recipes include: Cake for Breakfast Board Cupcake
Decorating Board Chocolate Dipping Board Holiday Cookie Board New
Year's Eve Board Hot Cocoa Board Game Day Sweets Board Molto Dolce
Board (Italian Sweets Board) Birthday Confetti Board Awards Night
Board The book also includes platters that focus on healthier
sweets, such as fruits, yogurts, and granola bars, perfect for
breakfast, brunch, and after-school or after-work snacks. There are
inventive boards for people who love to bake as well as quick-fix
boards that can be built from store-bought goods-everything you
need to bring smiles to your family and friends and some extra
sweetness to your life.
New York Times bestseller The pie-making genius behind the popular
Instagram account @lokokitchen reveals the secrets of her
mind-blowing creations in this gorgeous full-color cookbook
featuring 50 incredible sweet and savory pie and tart designs In a
few short years, Lauren Ko made all hell bake loose, going from
novice pie baker to internet star and creator of today's most
surprising and delightful pie and tart designs. Her unique
geometric style uses fruit and dough cut and woven into stunning
shapes to highlight color and texture. With an elegant symmetry
that matches their knockout flavor, her dazzlingly intricate and
inventive designs look difficult to produce, but can be achieved
with little more than a knife, ruler, and some patience. In
Pieometry, Lauren reveals her secrets, sharing stories about her
designs and the inspiration behind them. Warm and funny, she
recounts the spectacular piesasters that led to some of her best
creations, and breaks down her most beautiful designs, describing
how to make naturally-colored dough, intricate weaves, and striking
cut-out patterns. Pieometry provides clear, step-by-step
instructions, accompanied by helpful photographs, which any patient
baker can follow to build these pies from bottom crust to top in
their own kitchens. Lauren makes it easy to mix and match doughs,
fruits, fillings, and designs, and each recipe includes suggestions
for alternative ingredients. Best of all, the beautiful finished
pie and tart photos are just as much of a treat to look at as the
pies are to eat. But even if you make a mistake here and there, her
flavors save the day! When it comes to flavor, Pieometry offers a
balance of sweet and savory pies that are a feast for the senses,
including: Of a Shingle Mind: Honey ricotta tart with an herbed
pastry shell and beets Berried Treasure: Lavender blackberry cream
with a shortbread crust and berries Wave of Wonders: Cardamom
coffee cream with a shortbread crust and pear Once in a Tile:
Pumpkin black sesame pie with a black sesame crust C and Easy:
Butternut bacon macaroni and cheese pie with a whole wheat cheddar
chive crust Squiggle Room: Grilled cinnamon pineapple pie with a
basic butter crust Whether you want to impress at the holidays or
just spruce up a family meal, Pieometry is your guide to
transforming a rustic traditional dessert into a modern
masterpiece.
"Apple Cookbook" features 140 recipes, sweet and savory, easy
and delicious, featuring America's favorite fruit in dishes perfect
for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters,
Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled
Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with
Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and
Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and
Pumpkin-Apple Pie.
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Sweet Envy
(Hardcover)
Alistair Wise, Teena Kearney-Wise
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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.
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.
Rosetta Costantino collects 75 favourite desserts from her Southern
Italian homeland, including the regions of Basilicata, Calabria,
Campania, Puglia, and Sicilia. These areas have a history of rich
traditions and tasty, beautiful desserts, many of them tied to
holidays and festivals.
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.
There is something very appealing about sorbets, granitas and water
ices. This stylish and beautiful book shows how simple it is to
make all kinds of iced treats, with 25 delectable recipes. All the
essential information on equipment and ingredients is provided in
the concise introduction, as well as inspirational ideas for
decorating and serving. Whatever the occasion, you will find the
perfect recipe in this book.
We might love our eggs mini, but there’s nothing small about our new
cookbook.
We know the importance of a tasty treat and thought it was time that
some old favourites were given a yummy Mini Eggs twist! We’ve popped on
our aprons and have spent a lot of time getting messy in the kitchen to
bring you this book of 60 favourites.
So whether you’re after a scrummy pud, a mouth-watering breakfast or
some crumbly cookies that will wow your friends at the next bake sale,
this book is just what you’ve been looking for.
Dig in for delicious recipes including:
- Mini Eggs Rocky Road
- Mini Eggs Milkshake
- Chocolate Meringue Mini Eggs Baskets
- Mini Eggs Blondies
- Super Speedy Mini Eggs Easter Fudge Nibbles
- Mini Eggs Butterfly Surprise Cake
- And lots more!
Bake like a Disney princess with this adorable cookbook inspired by your favorite animated heroines, such as Belle, Ariel, Moana, and more!
Baking has never been so magical with this charming cookbook featuring over 40 tasty, easy-to-follow recipes inspired by the Disney princesses. From delicate buttery cookies to fancy, decadent cakes, this cookbook includes all manner of delicious Disney-themed treats. Whip up a batch of Tiana’s Famous Beignets. Make a cake inspired by Belle’s beautiful golden ball gown. Be a part of Ariel’s world with her seashell-inspired almond cookies.
Featuring full-color photography, suggestions for alternate ingredients, and tips and tricks from some of your favorite characters, this all-ages cookbook is the perfect way to bring friends and family together with a little Disney baking magic.
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.
The best part of baking cookies has always been sneaking a swipe of
dough straight from the mixing bowl. Kristen Toman, founder of DO
Cookie Dough Confections, has turned everyone's guilty pleasure
into the next big dessert craze: safe-to-eat raw cookie dough.
Every day DO serves up more than one ton of cookie dough in its New
York City shop alone, from classic chocolate chip and sugar cookie,
to festive flavors like birthday cake, salted caramel, and s'mores.
Now, Tomlan brings the magic of DO to home bakers (and anyone with
a sweet tooth) with more than 100 recipes for cookie doughs and
treats to eat, bake, and share with friends and family. COOKIE
DOUGH ALL DAY shares the secrets to making easy, safe doughs at
home as well as recipe pro-tips and tricks that will make each
dough, cookie, bar or cupcake THE must-try dessert at your next
party, bake sale, book club, family holiday. Whether your sharing
with friends or just sneaking a midweek treat, anytime is the right
time for cookie dough!
75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Making desserts at home has never been easier!
The Silver Spoon Italian Cooking School: Desserts teaches everything you need to know about making Amaretti Biscuits to a Strawberry Custard Tart to a Chocolate and Hazelnut Cake. With the illustrated step-by-step instructions, readers learn to make cookies and cakes, then advancing to pies and tarts and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes.
The Silver Spoon is the most influential and bestselling Italian cookbook of the last 50 years. From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.
A collection of delicious and flavorful frozen treats made from
simple, natural ingredients easily found in most pantries from
Brooklyn's beloved and wildly popular ice cream emporium.The Van
Leeuwen Artisan Ice Cream Book includes ice cream recipes for every
palate and season, from beloved favorites like Vanilla to
adventurous treats inspired by a host of international culinary
influences, such as Masala Chai with Black Peppercorns and Apple
Crumble with Calvados and Creme Fraiche. Each recipe--from the
classic to the unexpected, from the simple to the
advanced--features intense natural flavors, low sugar, and the best
ingredients available.Determined to revive traditional ice cream
making using only whole ingredients sourced from the finest small
producers, Ben, Pete, and Laura opened their ice cream business in
Greenpoint, Brooklyn, with little more than a pair of buttercup
yellow trucks. In less than a decade, they've become a nationally
recognized name while remaining steadfast to their commitment of
bringing ice cream back to the basics: creating rich flavors using
real ingredients.Richly illustrated, told in a whimsical style, and
filled with invaluable, easy-to-follow techniques and tips for
making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice
Cream Book includes captivating stories--and an explanation of the
basic science behind these delicious creations. Enjoy these
irresistible artisanal delights anytime--The Van Leeuwen Ice Cream
Book shows you how.
While other chefs paid dues on restaurant lines and at cooking
schools, Brooks Headley was in the back of a tour van as a drummer
in much-loved punk bands that never made a dime. Now executive
pastry chef at New York s Del Posto restaurant, Headley creates
unorthodox recipes that echo his unconventional background: fruit
is king, vegetables are championed, acidity is key, and simplicity
is the goal.
With 97 recipes and more than 100 photographs, Brooks Headley s
Fancy Desserts has six chapters: Fruit, Vegetables, Grains and
Flours, Chocolate, Seeds and Nuts, and Dairy. Recipes range from
verjus melon candy to tofu chocolate creme brulee, fruit sorbet to
eggplant and chocolate, showcasing Headley s unique perspective on
ingredients and methodology. Guest contributors include
philosopher-musician Ian Svenonius, essayist Sloane Crosley, and
award-winning chefs Gabrielle Hamilton and David Kinch. Brooks
Headley s Fancy Desserts is an essential, inventive addition to the
shelf of both home cooks and professional chefs."
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