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.

So French So Sweet is Gabriel Gate's love letter to patisserie, baking and sweet treats.An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and cremes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create classic French desserts at home.

It's time to eat healthy. Avoid all those chemicals, preservatives, and unhealthy ways to grow and raise our food. Here are some of our favorite dessert treats, and they are all organic. You'll find delicious cookies, cakes, bars, treats for kids and adults, pops and snacks--all tantalizing and all 100% organic. There are complete cooking instructions, colorful photos of the how-to and the finished desserts, and everything you need to know to create your own.

@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } Be it soft-serve, gelato, Indian kulfi or Israeli glida, some form of ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most popular mass-market products ever developed. In Ice Cream, Laura B. Weiss takes us on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. It's a tale populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors and a gourmand American First Lady. Though Europeans came up with the first modern recipes, Americans have long claimed ice cream as their national dessert. Indeed, from the sundae to the cone, American entrepreneurs popularized the treat, developed the modern ice cream industry and gave the world the soda fountain - that nostalgic icon of American innocence and small town values. Weiss tells of the iced sherbets made in the Middle East and brought to Europe, the frozen confections made at the French court, and nineteenth- and twentieth-century sodas and sundaes with names such as 'Over the Top' and 'Purple Cow'. Today American brands can be found around the world, but vibrant ice cream cultures like Italy's continue to thrive, and more recent ones, like Japan's, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream man.

In this tempting recipe-slash-travel journal, follow Yasmin Newman to the bright lights of New York City as she tracks down and savours the city's best desserts. Yasmin's mission takes her through NYC's vibrant neighbourhoods, where a plethora of colourful characters and quintessential New York moments add flavour to her experience. She jots down notes, steals photographs and creates a hit list of the best addresses - then dreams up and creates recipes inspired by her favourite New York sweets. Desserts of New York is a fabulous travel guide and recipe book all-in-one with a guide to the neighbourhoods of New York and the desserts that can be found within them, as well as recipes for some of the most exciting and delightful sweet treats. The 44 recipes that accompany Yasmin's sweet adventure are a mix of inspired takes on signature New York desserts - from Dominique Ansel's cookie shots and Christina Tosi's crack pie to New York cheesecake, babka and doughnuts - as well as tempting new creations, such as Nutella and burnt marshmallow thickshakes, French toast ice cream sandwiches and Pumpkin pie waffles. Yasmin also shares chef recipes from much-loved venues Ample Hills Creamery, Baked, Butter & Scotch, Cosme, Gramercy Tavern and Lafayette Grand Cafe & Bakery. Also included in the five chapters (Doughnuts, Cookies & Bars; Pastries, Buns & Bites; Cakes, Pies & Puddings; Ice cream & Drinks; Plated & Created) are recipes for Giant snickerdoodles, Peanut butter & jelly cannoli, Sticky buns, Brooklyn blackout cake, S'mores bombe Alaska, and more.

"40 easier-than-you-think recipes for making lovely creme brulee"

Delicious and sophisticated yet elegantly simple, creme brulee deserves its status as one of the world's most famous desserts. Few can resist its delectable charms.

In Creme Brulee, Sarah Lewis presents 40 easy-to-make creme brulee recipes to delight friends and family. For those who have never made a brulee, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory: Raspberry and Champagne Brulee Chocolate Rum Truffle Brulee Salmon and Scallion Brulee Goat Cheese and Sun-Dried Tomato Brulee Vanilla Bean Creme Brulee Apple Pie Brulee Mini Spinach and Tomato Lasagna Brulee.

From the classic to exciting new flavors, this book will turn any cook into a creme brulee pro.