This is a collection of all the best-loved classics, from Peach Melba to Black Forest Gateau, including traditional recipes such as Blackberry Cobbler and Sticky Toffee Pudding, and innovative ideas such as Chocolate and Cherry Polenta Cake and Fruited Rice Ring. It offers seven easy-to-use sections that cover every kind of dessert: Cold Desserts; Hot Puddings; Quick and Easy; Low Calorie; Fruit Desserts; Cakes, Pies and Tarts; and International Classics.

The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began in September 2012 with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity have gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.

A delicious cake you make in a mug, in a microwave, in less than 10 minutes? Yes, it may sound crazy but it actually works! Fancy giving it a try? Here is the definitive mug-cake cookbook that will guarantee you success every time with 40 fantastic, foolproof recipes. Covering everything from everyday classics (carrot, chocolate, vanilla), to treats for special occasions (birthday bonanza, red velvet valentine, black forest gateau) to all out indulgences (chocolate fudge, knickerbocker glory), happy hour (pina colada, Irish cream) and of course not forgetting low-fat, dairy-free, gluten-free, sugar-free cakes to stop you from getting completely carried away... So when you want after-school snacks, easy desserts, unique party nibbles or to treat yourself with a quick cup of tea, make up a mug cake.

Published in more than 20 languages, the hugely successful Essential series has now been revised with stunning new contemporary design and photography. Still an indispensable reference library for enthusiastic beginners and advanced cooks, it provides a comprehensive guide to cooking techniques, expert tips and hundreds of timeless recipes. Essential Desserts is where you will find everything from the perfect fruit pie to deliciously rich cheesecakes, the classic souffl , comforting puddings and elegant chocolate creations. Packed with ingredient and utensil information, step-by-step photography and inspiring, yet easy-to-follow recipes, this book is the ultimate guide to all sweet endings.

Spirit House Desserts brings you the most exotic flavors of Thailand in beautiful and interesting dessert combinations. Choose and make a dessert that will not only look divine but will taste delicious as well. Chapters cover a range of desserts such as jellies, mousses, parfaits, ice-creams, sorbets, cakes, tarts, meringues and brulees as well as gorgeous bling toppings, sweet treats and cocktails.

Have you ever tasted a real homemade custard pudding? And no, we don't mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward - a quivering cream artwork that makes children quiver and adults sigh.

Decadent desserts and treats that will satisfy any sweet tooth! If you've ever had a sweet tooth denied, a craving unfulfilled, or an appetite left unmet, this cookbook is for you. Longtime vegan author Hannah Kaminsky has compiled an impressive array of creamy, luscious treats that will leave guests wondering, are you sure this is vegan? And to prove these creations will surprise all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike! These original, mouthwatering recipes include: Chocolate chip cookie pie Baklava tart Lace Florentine cookies Mocha revelation cake Lychee cupcakes with raspberry frosting Almond avalanche bars Chili chocolate tart So many more! Whether you're a master baker or simply a dessert lover hungry for a more satisfying fix, these recipes won't disappoint. Friends and family won't believe that they're entirely plant-based-no eggs, dairy, or animal products-and options for avoiding common allergens are folded into every page as well. Finally, desserts that everyone can enjoy are just a few thoughtful ingredients away. So go ahead and enjoy that thick slice of Silken Chocolate Mousse Cake-everyone deserves a little indulgence now and then!

The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali

Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.

Homemade desserts and baked goods for health-conscious people.

The delicious recipes in this new book are ideal for those who want to reduce their intake of processed sugar or even eliminate it completely. Angelina and Ari Dayan show how to remove sugar and still get great flavors. Each recipe uses the natural sweetness of fruits and other natural ingredients like honey, maple syrup, agave syrup, stevia and xylitol, a naturally occurring sugar substitute found in the fibers of many fruits and vegetables.

Some of the sumptuous desserts are:

Cherry cobbler maxi, Tahiti tart, berry tartlets Chestnut and chocolate crepe Napoleon Light scones, chocolate chip cookies, magic mud cake Carrot cake with mascarpone, chocolate hazelnut mousse Panna cotta, coffee ice cream, orange granita Ginger mango compote, Cajun-style roasted pineapple slices.

Jam packed with helpful tips and techniques, these recipes range from the everyday to ones for special occasions. In addition, there is valuable information on using alternative sweeteners.

"175 Natural Sugar Desserts" will quickly become a favored resource for the home cook who wants to produce healthy meals.

Mrs. Agnes Marshall (1855 - 1905) was the most celebrated cook of her day; the equivalent to today's TV celebrity chefs. She wrote four books: The Book of Ices 1885, Mrs. A.B. Marshall's Book of Cookery 1888, Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes 1891, and Fancy Ices 1894. These are considered to be some of the finest books of their type ever written, especially those on ices, of which Mrs. Marshall was the undisputed authority. She ran a domestic staff agency, sold cooking equipment, and ran a successful cookery school. She even patented an ice-cream machine which could freeze in five minutes. As well as campaigning for better standards of food hygiene, she toured extensively, lecturing and demonstrating her techniques to huge audiences and she has been credited with the invention of the edible ice-cream cone, mentioned in her 1888 cookery book, in the recipe for cornets with cream. Prior to the edible cone, ice cream had been served in glass `licks'.

Johnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten. This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.

When Sarah Levy opened her own sweet shop, Sarah's Pastries and Candies, in 2004, she was only 24 years old. She already had years of training and experience at this point, however, and she turned Chicago-based Sarah's into one of USA Today's Top Ten Candy Stores in the nation. Since then, Levy has gone on to even greater success: from winning the Food Network Challenge with a three-foot tall dinosaur-shaped cake to becoming the owner/operator of S. Levy Foods--all while being the mother of twins! S. Levy Foods specializes in bringing locally focused "real food" to airport dining, with locations across the country. This first paperback release of her much adored and newly updated Sweetness: Delicious Baked Treats for Every Occasion is appearing at the same time as the opening of a new Sarah's Candies in O'Hare's Terminal 2. This is a great go-to resource for new home cooks, with plenty of delicious recipes for entertaining, gifts, social events, and even to impress that special someone, many of which are more suitable for more experienced cooks, too. Sarah Levy's warmth, accessibility, and personality shine through on every page of her "girl's guide to deliciousness."

.Winner of the 'Best Book for Professionals & Pastry Sweets' Gold Award, at the Gourmand World Cookbook Awards 2013 .The most delicious recipes with fruit .Written by the renowned food specialist Kris Goegebeur .More refined food pairing combinations than you could ever imagine An apple is an apple... Or is it? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are only sweet apples, sour apples and apples to make apple sauce with, will be proven terribly wrong. And not only when it comes to apples; Pears, cherries, walnuts, plums and many more kinds of fruit are presented in their most versatile and seductive ways. All of them are ready to be picked and turned into a wonderful pastry. ButFruity Pastrydoes more than provide recipes and (background) information about fruit. Food pairing specialist Bernard Lahousse approaches fruit in a scientific way and gives a thorough analysis of every extract and essence possible. This combination of expertise and science is what makes this book more than any other cookery book. It enters the unknown depths of fruit and opens a world of tastes and possibilities that will make your mouth water.

One out of every 133 people in the United States has celiac disease. And countless others are giving up wheat for general health concerns. These books provide taste-tested recipes for delicious meals and desserts that are all wheat-and gluten-free.

The sweet aroma of baking never fails to warm the heart and create anticipation for the celebration that is to come. Whether it's Christmas, birthdays, anniversaries or any special occasion, there is no better way to celebrate the festive mood than to fill the house with the irresistible smell of baked treats. With specially created recipes for cookies, cakes, cupcakes & tarts, including recipe variations of the world- famous pineapple tarts, this book will inspire you as you prepare delightful treats for the occasion. Happy Baking!

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.

'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits 'because parfaits are for when you're in the shit'), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.

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.

Pass the cookie platter, please! Frosted sugar cookies, twisty pinwheels, soft gingerbread...all the classics (and some new favorites!) are inside. Combining the timeless appeal of our hardcover cookbooks with the visual inspiration of our 101 Photo series, this reissue is a fresh take on one of our bestselling Christmas titles. Christmas Cookie Jar is chock-full of scrumptious recipes with all the flavors of the season...Chocolate Mint Stars, Raspberry Shortbread Thumbprints, Frosted Ginger Creams and Cranberry Crumb Bars. You'll find old-fashioned favorites like Pecan Icebox Cookies, Grandma's Butter Fingers and Pastel Cream Wafers...even Oh-So-Easy Cut-Outs and 1-2-3 Cookies that bake up in a jiffy. Of course we've included candies for gift-giving like Grandpa's Famous Caramels and Sparkling Sugarplums, along with lots of clever ideas for sharing cookies. There's even an all-chocolate chapter packed with goodies like Double Fudgy Cookie Bars and Buckeye Brownies. When Christmas Eve arrives, we'll be setting out a plate of Rudolph's Carrot Cookies for Santa...how about you?

Featuring more than 100 recipes, Social Sweets is a heavenly collection of desserts from Michelin starred chef Jason Atherton. Showcasing a variety of beautiful and contemporary recipes from his London restaurants, this volume is a celebration of the flavours and techniques from across the world which have inspired him. As well as the desserts that feature on the menus of his restaurants, the collection also includes timeless classics, such as bakewell tart, sticky toffee pudding and cheesecakes, and ice creams and sorbets that act as the perfect accompaniment - or a dessert in their own right. Rounded off by a selection of cheese recipes, the recipes in this book are sure to inspire and will have something for every palate. Stunningly illustrated with photographs from John Cary, Jason once again proves why he is one of the world's most innovative chefs, offering an abundance of perfect treats to share with friends and family.