Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Utensils For Candy Making Materials Used in Candy Making Table of Weights and Measures Preparation Hints and Recipes Uncooked Candies Chocolates How To Prepare and Use Fondant The Making of Nougats The Making of Marzipans How To Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All Sorts of Taffies A Variety of Candies Mixed Bonbons

Contents Include: Cold Sweets, Preparation of Ingredients - Recipes for Cold Sweets - Recipes for Jellies - Recipes for Creams - Cold Puddings - Pastry for Cold Sweets - Recipes for Cheesecakes, Tarts, Tartlets, etc - Icings and Fillings for Cold Sweets - Ices, Cream Ices - Water Ices - Sorbets, Mousses and Iced Puddings."Something quickly and easily prepared, but which will at the same time help to decorate the table is the need of almost every housewife in these days of bustle and shortage of domestic help. Cold sweets admirably meet this requirement. The making of nearly all of them is very simple - a knowledge of the many little subtleties of flavouring and decoration is, however, essential to the success of these dishes, and makes this book a necessity to every housewife valuing her reputation for her selection and preparation of attractive, but at the same time economical, sweets"

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics--all essentially derived from ten mother recipes--along with the compelling narrative of the unlikely beginnings of this quirky bakery's success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery's most beloved desserts--along with ones for savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese--and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

La Vita e Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark. Featuring over 80 Italian desserts, La Vita e Dolce showcases Letitia's favourite puddings inspired by her time living in Sardinia. Whether you're looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake. Complete with anecdotes and beautiful location photography throughout, each recipe is authentic in taste but with a delicious, contemporary twist. From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.

200 TASTY TREATS FOR EVERY OCCASION Presented in a handy format with colour photographs and easy-to-follow recipes, Hamlyn All Colour Cookbook: 200 Delicious Desserts is great value for money. From fresh and fruity to rich and creamy, here you will find recipes to suit all tastes and seasons. With recipes including Chocolate mousse cake, Lime crunch tart and White chocolate fondue, this book with satisfy even the sweetest tooth. Check out some of the other titles in the series: Hamlyn All Colour Cookery: 200 Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery: 200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200 5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery: 200 Cakes & Bakes

Tarts Anon does one thing exceptionally well – tarts – and in this cookbook the team behind the legend reveal the secrets to making the perfect one for every occasion. Tarts Anon: Sweet and Savoury Tart Brilliance is your guide to baking a stunning tart, every time.

Featuring 50 different recipes: from beloved classics such as Plain Old Lemon and Vanilla Custard to more out-of-the-box offerings like Black Forest Tart; savoury crowd-pleasers like Mushroom and Parmesan, and truly celebratory tarts like the Saint Honoré, this book contains all the knowledge and inspiration you need to become a tart master. Also included are an in-depth shortcrust pastry recipe and helpful breakouts that guide you through fixing pastry pitfalls with dulce de leche, pouring praise-inducing glazes and perfectly portioning your finished tarts. Simple, elegant and versatile, tarts are both the perfect end to a meal and a meal in their own right – with this book at your fingertips, a world of showstopping circular bakes awaits.

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!
Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.