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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
Cook the simple and flavoursome food of the South of France with
acclaimed chef Alex Jackson's Provencal. Provencal is the stunning
reissue of Alex Jackson's widely acclaimed first book Sardine. This
unique collection of recipes encapsulates the beauty and simplicity
of Provencal French cooking and shows you how to recreate the
flavours of the South of France at home. Provence and Languedoc are
France's window onto the Mediterranean Sea and all that lies
beyond, and the culinary influences that converge there make for a
cuisine that is varied, rich and deep. The recipes are
unpretentious and seasonal, highlighting Alex's belief that cooking
the food of Provence is about simplicity, good ingredients and
generosity of spirit. Lovingly described, the recipes evoke the
South of France with their warmth and flavour; from Bouillabaisse
and Autumnal Grand Aioli to a Tomato and Tapenade Tart and Nougat
Ice Cream with Fennel Biscuits. The book is divided into seasons
and each season contains a 'Grande Bouffe' - a set menu for a feast
- so you can really impress your guests and celebrate many
wonderful ingredients in one evening's cooking. Provencal promises
to reignite a love affair with French provincial cooking,
celebrating its multitude of influences, its focus on seasonal
eating and, ultimately, an attitude to food which centres around
sharing and enjoyment.
A sweet baking book of fantastically imaginative remixed Filipino
American dessert recipes, plus essays on the Filipino American
experience by baker-fundraiser Abi Balingit. When the pandemic
started her lonely work-from-home life in 2020, Abi Balingit
channeled all her energy into the one thing that brought her joy:
baking. In her tiny, dimly lit, shared kitchen, she produced
hundreds of "pasalubong" (souvenir) boxes filled with especially
creative treats that blended the Filipino treats and Western style
baked goods she grew up with. Each time, she'd sell out within
hours and donated the proceeds to support her community in need.
Now Abi shares some of these cult-favorite desserts with Mayumu
(which means "sweet" in one of the 8 major languages in
Philippines), an incredibly fresh baking book of 75 recipes that
span from the never-before-seen, incredibly inventive flavor
combinations that Abi dreamed up, to the more familiar, classic
Filipino favorites: Adobo Chocolate Chip Cookie Strawberry
Shortcake Sapin-Sapin (Rice Cakes) Ube Macapuno Molten Lava Cakes
Matcha Pastillas Melon Chicharron Crumble Halo-Halo Baked Alaska
Throughout, essays following Abi's heritage and self-discovery
introduce the flavors and experiences that have shaped her life,
from visiting the motherland and her parents' birthplace in
Pampanga, Philippines, to California where she grew up and went to
school, to her now home Brooklyn, NY. This beautiful book is a
celebration of the Filipino American experience, perfect for home
bakers wanting both nostalgic and excitingly new recipes.
Tips from industry professionals, detailed breakdowns of
ingredients and helpful techniques, and plentiful keto,
gluten-free, and vegan options put you in position to succeed,
ensuring a happy ending for all.
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.
What would life be without dessert? With this book, you'll never
have to find out. Junior's Restaurants, the landmark chain with
four locations on the East Coast, are nationally known for their
award-winning cheesecakes. But Junior's has perfected other
confections, too; here, more than 30 full-page, four-color
photographs showcase 65 fabulous desserts. Authors Alan Rosen and
Beth Allen present scaled-down kitchen-tested recipes so bakers can
create their own restaurant-worthy delights. Never-before-published
recipes include sundaes, ice cream sodas, pies, black 'n whites,
cheesecakes, layer cakes, and cookies. A chapter on slimmed-down
sweets will appeal to calorie-counters. Along with entertaining
family tidbits, sidebars on "The Junior's Way" help bakers achieve
great results, making Junior's best-loved recipes feel right at
home in any kitchen.
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.
This gift-sized guide has delicious recipes for savory and sweet
treats, from sandwiches and tart to cakes, scones, macaroons,
shortbreads and preserves. Some are classic, some have a twist,
such as cucumber sandwiches with minted cream cheese, toasted
farmhouse bread with anchovy butter, the classic Victoria sponge,
brandysnaps, cream horns or the classic scone. Plus there's
everything you need to know to brew to the perfect pot of tea (not
to mention the odd cocktail and bowl of punch). Sample menus help
you to plan your tea, whether you're looking for a lively party,
the last word in elegance or a hearty winter tea by the fire. Food
historian Laura Mason also includes some fascinating and amusing
historical recipes that reveal how afternoon tea was taken in times
gone by and the origins of some beloved dishes. Includes dual
measures.
How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet
Creations "How to Cook That is the most popular Australian cooking
channel in all the world, and it's not hard to see why." PopSugar
Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in
Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing
Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies,
Cooking by Ingredient, and Pie Baking Offering a fun-filled
step-by-step dessert cookbook, Ann Reardon teaches you how to
create delicious and impressive pastries, cakes and sweet
creations. Join food scientist Ann Reardon, host of the
award-winning YouTube series How to Cook That, as she explores
Crazy Sweet Creations. An accomplished pastry chef, Reardon draws
millions of baking fans together each week, eager to learn the
secrets of her extravagant cakes, chocolates, and eye-popping
desserts. Her warmth and sense of fun in the kitchen shines through
on every page as she reveals the science behind recreating your own
culinary masterpieces. For home cooks and fans who love their
desserts, cakes, and ice creams to look amazing and taste even
better. Take your culinary creations to influencer status. You'll
also: Learn to make treats that get the whole family cooking Create
baked goods that tap into beloved pop culture trends Impress guests
with beautiful desserts Readers of dessert cookbooks like Dessert
Person, Zoe Bakes Cakes, or 100 Cookies will love How to Cook That:
Crazy Sweet Creations.
Junior's Restaurant, which bakes quite possibly the best
cheesecakes in the universe, is a legend in its own right and has
been wooing New Yorkers since it first opened its doors in 1950.
And now, finally, they are willing to offer up their recipes for
Junior's New York-style cheesecakes (all cream cheese, no sour
cream, thank you, on a sponge cake crust), from the cheesecake that
started it all (Junior's Original New York Cheesecake), to flavour
twists like Banana Fudge, Rocky Road and Pumpkin Mousse, to little
cheesecakes meant just for one (Little Fellas) and much more!
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.
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.
Who doesn't love a doughnut? From their pillowy soft texture, to
their perfect size and shape, to their sweet glazes and
sprinkles-they're everyone's favorite treat. But they're always
unhealthy, and you can only get them at the bakery right? Not
anymore. With Baked Doughnuts for Everyone, you can now enjoy fresh
- completely gluten-free! -doughnuts from the comfort of your own
kitchen and without fussing over a fryer. All you need is a
doughnut pan, a mixing bowl, and a few simple ingredients like oat
flour, almond meal, and pure cane sugar. The result? Truly
cake-like doughnuts with no grainy texture and no scary starches or
gums - only pure, all-natural flavor. No one will ever even guess
they're gluten-free, whether they follow a wheat-free diet or not!
From sweet confections to more savoury combinations, you'll find
recipes to suit every occasion and every taste, including: *
Cinnamon Sugar Doughnuts * Apple Fritter Doughnuts * Peanut Butter
Crunch Doughnuts * Vegan Gooey Chocolate Doughnuts * Jalapeno
Cheddar Doughnuts * Greek Stuffed Doughnuts We all need more
doughnuts in our lives and now it's easier than ever-what are you
waiting for?
This superb boxed collection of 10 irresistible cookbooks contains
over 320 recipes to suit everyone, from everyday tempting
teabreads, cookies and muffins to wickedly indulgent chocolate
cakes, irresistible fruit tarts, light and moreish pastries, filled
crepes and iced fancies. Each book is packed with information on
key ingredients, preparation and cooking techniques, and is fully
illustrated throughout in colour with over 1150 fabulous colour
photographs, including illustrations of each finished dish and
step-by-step instructions.
If you are watching your weight, or are following a controlled
low-fat eating plan, then going without dessert may seem the only
option. But you can still enjoy a sweet treat without the fat, and
this tempting cookbook offers over 100 delectable low-fat fruit
dessert ideas to try. Fruit is the perfect starting point for a
healthy dessert and here you will find low-fat and no-fat recipes
for baked and stuffed fruits, sundaes, pastries, pancakes,
meringues, cheesecakes, custards, souffles, compotes, fruit salads
and sorbets. There are even some cakes and quick-and-easy sweet
ideas for the barbecue. Many recipes are quick to make using
minimal ingredients, so whether you're catering for a family and
friends, or rustling a self-indulgent treat, there is sure to be a
recipe that hits the spot. Illustrated with 450 step-by-step
photographs, this beautiful book is a must for every
health-conscious cook.
Have your cake and eat it, too! Rather than relying on gluten or
harmful sugars, Natural Bakes uses fruits and vegetables, as well
as other natural ingredients including vanilla, nut-based flours,
and spices, to create incredibly delicious - and guilt-free - baked
goods. Whip up a tray of almond, mandarin, and orange blossom
madeleines, finish a meal with a warming crumble, or wow the whole
room with a chocolate layer cake with peanut butter frosting.
Natural Bakes has more than 70 recipes that will have you tossing
out the sugar and gluten flours in no time.
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Chocolate
Katelyn Williams
Paperback
(2)
R450
R387
Discovery Miles 3 870
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