Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations-pie-deas-it's almost like having Erin in the kitchen baking pies with you.

An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival.
In "Rustic Fruit Desserts," each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award--winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies.
Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. "
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Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.
A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.

A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering. Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris's different arrondissements, he would sample the assortment of patisseries on offer in each-Madeleines, macarons, eclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies. But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he'd enjoyed growing up in Southern California-childhood favorites like his mom's signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Patisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l'heure du gouter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 59 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including: Spring-Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake Summer-Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries Fall-Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gateau Opera Winter-Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Buche de Noel, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai's gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.

NEW YORK TIMES BESTSELLER! The book that 5 million fans of Binging with Babish on YouTube have been waiting for! The internet cooking show Binging with Babish has taken YouTube by storm with views as high as 12 million per episode. For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you'll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one--like the chocolate lava cake from Jon Favreau's Chef, which the actor/director (who also wrote the foreword) asked to make during a guest appearance on Rea's show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

Sweets master and TikTok sensation Amy Chao shares the secrets for recreating her most beloved designs in this utterly charming collection that packs in the happiness. Learn all the essential tips and tricks behind her signature meringue "floaties," colorful marshmallows and mouthwatering macarons - featuring a variety of lip-smacking fillings to choose from! - with recipes like: Cutest Corgi Butts Marshmallows Fun Fluffy Sheep Meringue Cookies Sleepy Pandas Macarons Cat Paw Marshmallows Stunning Seashells Macarons with Edible Pearls Adorable Elephant Meringue Cookies . . . and more! With 50 recipes that are as fun to make as they are to eat, there are options to brighten up any occasion. Each design includes step-by-step illustrations that take the intimidation out of these treats, letting you focus on the fun. Meanwhile, comprehensive troubleshooting sections, plus easy-to-trace templates for perfectly piped macarons, make it simple to whip up these specialty sweets in the comfort of your own home. A confection lover's dream, this is the perfect uplifting addition to expand your baking repertoire.

The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand's second cookbook features 100 recipes: new classics and reader favourites that have been shared hundreds of thousands of times. You'll find all the essentials (Snickerdoodles, Death By ChocolateBrownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Creme Brulee Cookies, Samoa Cheesecake Bars, and Moscow Mule Cupcakes - plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts. This indulgent book will appeal to food lovers who bake the way most of us do - sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends on Girls' Night.

Sugar and spice and all things nice. Levi's latest collection of recipes is all about indulgence. From luscious cakes and bakes, to creamy puds, from cool ice-creams to wicked cocktails, this is food to share and make everyone feel good. What does sweet mean to you? It could be those sweet moments by yourself, watching TV and getting out the popcorn or having a nice chunk of cake or a chocolate bar. Or it could be a celebration. Your birthday's arrived - and that means it's everybody's birthday. From Almond Cake with Lime and Cardamom Syrup or Salted Caramel Cheesecake to Pears in Ginger Syrup and Mango Bellini, the recipes here are about celebrating and sharing, getting together and enjoying the moment with great food.

You Can Have Your Cake--and Frost It Too! With these 60 indulgent, over-the-top frosted treats from Bernice Baran, founder of Baran Bakery, you can craft impressive layer cakes, easy sheet cakes, fun cookies, bars, brownies and more--all with creative custom toppings! Master popular options like buttercream, meringue, cream cheese frosting and ganache with Bernice's go-to base frosting recipes and foolproof tips and tricks. You'll also learn which makes the perfect addition to each dessert and occasion in her Frosting 101 section, which breaks down the different flavors, textures and characteristics of each topping and what it pairs best with. Never again will runny, overheated frosting mar a beautifully decorated birthday cake or deflated whipped cream ruin the presentation of your dinner party dessert. Perfect for beginner bakers and buttercream connoisseurs alike, Frosted is the sweetness you've been missing in your day!

From the creator of the popular Instagram account @thesweetfeminist comes a playful yet soulful guide to baking your way through your emotions. Becca Rea-Tucker has been "saying it with sugar" since 2018 on her Instagram account @thesweetfeminist. From pro-abortion pies to prison abolitionist sugar cookies, Becca's never shied away from adorning her baked goods with her opinions, including her belief that all feelings are valid and deserve to be fully experienced. As she knows, while baking can't replace therapy, working with your hands can be incredibly therapeutic. In Baking by Feel, she offers readers a unique guide to identifying and processing their emotions-in the kitchen. Organized by five emotional states-happy, sad, mad, anxious, and hopeful-the book includes 65 beautifully photographed recipes, each paired with an emotion. Feeling awkward? Try some Kitchen Sink Cookies (they're made up of a little bit of everything, but somehow turn out great!); Having an optimistic moment? Enjoy something new like a Cardamom Caramel Poke Cake. Struggling with a moody moment? Thick & Chewy Maple Cookies, with their zing of sweet heat (secret ingredient is cayenne) are the perfect salve. And when you're feeling lost and craving something familiar, there's Becca's Instagram-famous Brownies. With stunning photography and deeply felt vignettes to accompany each emotion, this one-of-a-kind self-care cookbook will satisfy your sweet tooth and nourish your soul.

A brand-new baking collection from Bake Off's Chetna Makan, with over 80 deliciously-tempting recipes that combine her love of simple home cooking with creative flavour twists. Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavours with a love of simple Indian home cooking. In this new collection, Chetna showcases delicious sweet and savoury bakes which have easy-to-find ingredients and simple-to-follow methods, but a special flavour twist to make your bakes sing and shine. That could be a spice you might not expect, such as star anise in a tarte Tatin, a fusion of global incidences such as Masala Focaccia, or a twist on a classic, such as a drizzle cake dazzling with mango and ginger. Proving once again that simple baking methods are the best, Chetna's inspirational recipes are a joy to make and share with your favourite people. RECIPES INCLUDE: Cherry Almond Honey Cake Onion Masala Focaccia Orange & Cinnamon Savarin Raspberry Coconut Cheesecake Saffron Fennel Pound Cake Peanut Masala Tear and Share Bread Mango & Lime Meringue Pie

Readers fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she's focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won't set, create beautiful layered pies and perfectly thicken your fruit filling. Once you have the foundations down, it's time to mix and match crusts, fillings and toppings. The dozen "master" recipes-from flaky to tender to cookie crumb crusts and fruit to cream to chiffon pies-will become part of every pie maker's repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana. Plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous colour photography by Andrew Scrivani brings Pie Camp to vivid life.

This title offers 150 delicious recipes shown in 300 beautiful photographs. It is a stunning collection of ice cream recipes from all around the world, to suit all tastes, to make both by hand and in an ice cream machine. Every conceivable type of ice cream is covered, including classics such as vanilla, chocolate, coffee, toffee, rum and raisin, along with irresistible new combinations, such as peach and almond, gooseberry and elderflower, rosemary, star anise, chilli, basil and saffron. It features a guide to all the equipment, techniques and essential ingredients, and how to create delectable accompaniments such as sauces, cones and cookies. It offers clear easy-to-follow recipes, beautifully illustrated throughout with 300 photographs to ensure perfect results every time. It includes a nutritional breakdown for every recipe. Ice cream is impossible to resist, whatever your age and for every occasion. Cooks and chefs across the world have spent hundreds of years perfecting every possible way of delighting our tastebuds with delicious ices. Whether you want a cooling Raspberry Sherbet or Watermelon Granita; a tempting Passion Fruit Mousse or Hot Apple Ice Cream with Cinnamon Bread to finish off a dinner party; or an Apricot Parfait or Nougat Ice Cream just for the sheer indulgence, you will find it in this book. A guide provides information on how to layer and ripple, use moulds of different shapes and sizes, and how to make your own baskets, cones, cookies and ice bowls, as well as describing the dazzling ingredients you can use.

This book is every dessert-lover's dream. With light-asair mousses, refreshing fruit concoctions, cream cheesecakes and gorgeous chocolate treats, it is the only sweet cookbook you will ever need. Try Chocolate Almond Meringue Pie, Hot Mocha Rum Souffles, or Raspberry Trifle for total indulgence, or for the more health-conscious, enjoy guilt-free Nectarine and Hazelnut Meringues or Passion Fruit Brulee. Quick-andeasy Chocolate Fudge Sundaes provide a dessert in a flash, while the Sachertorte and Tarte au Citron are fit to grace any dinner party table. If you adore sweet treats, this delectable compendium is for you.

Indulge in 72 vegan, gluten-free, no-refined-sugar recipes made with nutrient-dense ingredients! Clean, wholesome, delicious desserts-they're easier to make that you might think. Tired of desserts made with highly processed ingredients and empty calories that leave you feeling guilty? Then say goodbye to boxed cake mixes, Jell-O, and Cool-Whip, and satisfy your sweet cravings with 72 no-bake desserts you'll feel good about eating. Featuring vegan, gluten-free, and no-refined sugar recipes (that are simple and easy to make), Clean Desserts uses real food ingredients like nuts, seeds, nut butters, and dates to whip up guilt-free cookies, bars, balls, and classic candy bars, as well as no-bake cheesecakes, tarts, and ice cream! Learn to make: Black Forest Thumbprint Cookies Chocolate Chia Seed Bars Hazelnut Caramel Balls Raspberry Macaroons Kiwi + Coconut Cheesecake Squares Pecan Praline Ice Cream Dark Chocolate Pistachio Fudge And more! Complete with photographs, Clean Desserts will change the way you feel about dessert!

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!

This is an incredible collection of tempting ways to end a meal, from simple classics to wickedly indulgent sweet treats, shown in 500 photographs. It features delicious desserts for every occasion, from a quick-and-easy scoop of homemade ice cream, to healthy weekday sweets for the family or dazzling confections for a grand dinner party. You can choose from classics, such as profiteroles, lemon meringue pie and apple crumble, or experiment with international dishes like tiramisu or brandy-soaked borracho cake from Spain. Glorious photographs inspire cooks of every level of expertise and show how the finished dish should look. It includes many specially developed healthy low-fat recipes that are packed with taste. Nutritional notes detail energy values as well as cholesterol, fat, carbohydrate and sugar content. Desserts are the ultimate culinary luxury - delightful confections to pamper the tastebuds and allow free reign to the cook's imagination. Whether treating yourself to a rich chocolate mousse on an evening in alone, enjoying a citrus sorbet on a hot summer's day, keeping the family's winter colds at bay with a hot fruit pudding or impressing guests with a spectacular meringue creation - there is the right dessert for all occasions. This book opens with a short introduction covering the main ingredients, techniques and equipment needed to make the recipes, with advice on buying, storage and preparation. The recipes provide all the dessert dishes you could need, from a rich vanilla ice-cream or fruit summer pudding to lemon meringue or syrup sponge. From simple sweets to elaborate show-stoppers, there is a recipe in this book.

SMASH IT with the new stars of cheesecake!

Joe and Brendon have reinvented the cheesecake for a new generation with their massively successful Pleesecakes. Their inventive toppings and out-of-this-world flavour combinations will have you drooling with anticipation, and they couldn't be easier to make.

Pleesecakes' first book features over 60 of the boys' wildly popular no-bake recipes - once you've got the base and the basics, you're SORTED. Pile the toppings high and enjoy! From boozy riffs on cocktails (Mojito, Baileys, Daq attack) and breakfast (cappuccino and builder's tea and biscuits), through celebration cheesecakes (Black Forest, Pumpkin pie, Red velvet), plus healthy and vegan options (Avocado and lime, Protein slices), to classic Pleesecake favourites like Strawberry edge ledge and Smores, this is a dessert book like no other.

Get on some DECENT desserts and be a part of the CHEESECAKE MOVEMENT!

This is a mouthwatering selection of tempting ideas for all dessert occasions, illustrated with over 200 delectable photographs. It features 170 of the most scrumptious cakes, bakes, pies and tarts to delight family and friends. Useful advice and techniques include how to work with pastry, preparing fruit and making sauces. It includes specially selected recipes perfect for every event - from a simple chocolate birthday cake to fruit pies, and from light cheesecakes to elegant pastries. You can choose from classic recipes such as Strawberry Tart and Blueberry Pie or more exotic delights such as Frozen Grand Marnier Souffles or Tuscan Citrus Sponge. Over 200 glorious photographs will inspire cooks of every level of expertise, and show exactly how the finished dish should look. This tempting collection of recipes contains something special for every dessert lover. Whether exotic or comforting, served warm or cold, for sophisticated dinner guests or for a midweek family treat, this book will provide the perfect dessert inspiration. Every recipe has step-by-step instructions and is illustrated by a stunning photograph so you can see what you are aiming for. The recipes are organized into irresistible chapters on cakes, flans, pies, tarts, souffles, puddings and bakes, each containing a wide selection of much-loved traditional bakes and new and adventurous ideas. You can choose from Carrot Cake, Apples Baked with Caramel, Death by Chocolate or Grape and Cheese Tartlets and Sicilian Brioche with Hot Fudge Sauce. This irresistible book of desserts is a must-have for all lovers of fine food, especially the sweet-toothed.