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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
Holiday Cookies provides dozens of foolproof recipes for cookies,
bars, and savories of all textures, from simple holiday classics
like Vanilla Bean Tuiles and Great Grahams to the more decadent
Caramel Cheesecake Bars and Chunky Hazelnut Meringues. There are
even some delicious savories that can double as hors d'oeuvres at
the holiday buffet like Crunchy Seed Cookies and Salted Peanut
Toffee Cookies. Holiday Cookies, Holiday Cocktails, and Party Food,
three new titles in the Artisanal Kitchen series, provide an
indispensable arsenal of recipes that cover all the bases fora
delicious holiday season.
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.
This pocket-sized baking book is awash in charm, color, and smart puns for bakers: you can have your cake and eat it too! Thirty recipes range from chocolate brownies, shortbread caramel slice, and chocolate chip cookies to layered berry pavlova and chocolate ganache bundt. Its compact size makes it unintimidating and also a perfect gift, even if it's just for yourself. In Charlotte's own words, You'd butter believe this is the only baking book you'll need.
Finalist for the Guild of Food Writers Specialist or Single Subject
Cookbook Award 2020 'If you only have one book about how to make
bread, this should really be it.' Nathan Outlaw 'All it takes to
make bread is flour, water and salt. To make great bread, add a
little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me
with his writing and effortless skills as a baker... whenever I am
with him for a coffee, a bite to eat or teaching with him, I always
come away with new knowledge... a bread genius.' Angela Hartnett
'The subtitle of this book is "show the dough who's boss" and,
frankly, that puts it above most other baking titles straight away.
Bertinet is a bread guru (this is his sixth book) and this is so
calm and instructive, you'll be knocking out brilliant baguettes in
no time.' Waitrose Renowned baker Richard Bertinet brings bread
right up to date with his hallmark straightforward approach to
achieving the perfect crumb. Richard shares his expertise through
every step of the baking process, including the different
techniques of fermenting, mixing and working - never 'kneading' -
the dough. Richard shows you how to make everything from classic
and rustic breads to sourdough using different flours and ferments.
Learn how to bake a range of delicious sweet and savoury recipes
from Cornbread with Manchego Cheese & Chorizo, Saffron &
Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio &
Orange Loaf and Cinnamon Knots. There are also options for
gluten-free breads and the best bakes to improve your gut-health by
experimenting with different types of flour. Finally, Richard
shares ideas for cooking with bread for delicious tartines or
mouthwatering Brioche Ice Cream. With stunning step-by-step
photography, simple advice and helpful techniques throughout, Crumb
will inspire and fill you, whatever your experience, with the
confidence to 'show the dough who's boss'. * Online demos available
at thebertinetkitchen.com *
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