Basics: Desserts is the second in a series that will completely demystify cooking through step-by-step photography. It is a short but comprehensive photographic primer with recipes and techniques that showcase staple recipes like pastry dough, cake batter, and cream fillings plus how to use them in your favorite classic desserts. From there, learn to bake, assemble, and decorate desserts for any occasion.

With over 70 recipes, bake your way through everything from big celebration cakes to an easy single-serve chocolate mug cake, plus fruit tarts three ways, a 3-tier showstopping pavlova, classic crème brûlée, and more.

Basics: Desserts is for anyone looking to gain confidence in the kitchen, grow their dessert repertoire, and generally add a little extra sweetness to life. It is a must-have addition to any cookbook library.

Recovered from the pages of a promotional book, based on the writings of hard-to-find Boston Cooking School Magazine editor, published back in 1916, these delicious pastry and pie recipes -- which had been hidden away for nearly 100 years -- have come back to life and will surely delight your family and get you rave reviews around the kitchen table. These sinfully-good recipes harken back to days when cooks used natural foods and didn't give a hoot about calories, fats or carbs. They created recipes that delivered flavor. They brought forth from their ovens tasty treats and hearty comfort foods that their friends and family could love. Ingredients are simple, so no need to stock up on hard-to-find staples. No special baking tools are necessary. Simple directions make the process of baking the best pastry and pies in your hometown a breeze. We were inspired by the simplicity of the directions offered by Janet McKenzie Hill, who served as editor of the famous Boston Cooking School Magazine in the early 1900's. Her directions are still amazingly clear and concise nearly 100 years later. But don't hesitate to experiment on your own and flavor your pastry and pie desserts with our own style and ideas. The easy recipes found in this book will likely give you inspiration to create a new, one-of-a-kind masterpiece of your own This book is decorated with photos; however, illustrations detailing step-by-step preparations are not included inside this text. Order your copy of "Pastry & Pies" today and discover a wonderful new world of vintage recipes ready to be shared with your friends and family

THE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL EVER NEED In BAKE Paul Hollywood shares his best ever recipes for classic bakes. Cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts: this book has it all. From classic cakes like the Victoria Sandwich and Chocolate Fudge Cake, through brilliant breads like his foolproof Sourdough, to savoury and sweet pastries like Sausage Rolls and Danish Pastries, these are the only recipes you'll need to create perfectly delicious bakes time and time again. With more years as a professional baker than he'd care to remember and over 10 years judging the best baking show on TV, Paul has created, tested and tasted a huge number of bakes. He has also travelled widely and learnt so much about the craft he loves. For Paul, one of the most joyful things about baking is how it evolves as we discover new techniques, ingredients and influences. As our knowledge improves, so do our recipes. Paul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.