The Sunday Times and New York Times Bestseller 'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.' In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk - from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.
With his unique brand of humor--and a fondness for desserts with screaming chocolate intensity--David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.
Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of Davids best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if youre ready for dessert (and who isnt?), youll be happy to have this collection of sweet indulgences on your kitchen shelf--and your guests will be overjoyed, too.
Good things come to those who bake! From bestselling author Jane Dunn, the blogger and baker behind Jane''s Patisserie, Celebrate! is packed with simple bakes, mouth-watering flavours and iconic treats that will make every day special. Whether you''re looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S''more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Includes 70 new and exclusive recipes requested by her followers , a photograph for every recipe, popular classics from her blog - Mini Egg NYC Cookies, Chocolate Orange Cupcakes, Kinder Bueno Cheesecake and more!
B>b>75 sweet and savory pie, quiche, and tart;recipes;from;one of the stars;of Netflix''s Bake Squad./b>/b>br>br>Maya-Camille Broussard launched her social mission-based bakery, Justice of the Pies, as a way to honor her fathers memory and their shared passion for pie--and;justice.;She;also gives back to her community through teaching, donating, and empowering others. br>br>In Justice of the Pies, Maya-Camille celebrates the pies and other mouthwatering creations that have put her on the map, including her famous Salted Caramel Peach Pie, Brandied Banana Butterscotch Pie, Chicken + Biscuit Pot Pie, Fig + Pig Quiche, Roasted Brussels Sprouts + Cherry Tart, and Churro Whoopie Pies. There are also additional recipes for pie sides, crusts, and toppers to bring your bakes over the top--from praline sauce to spoon over the Blue Cheese Praline Pear Pie to sweet potato biscuits for topping the Sweet Potato + Lentil Pot Pie. Maya-Camille wants to be inclusive of all dietary choices and restrictions, meaning vegans and gluten-free bakers will find lots of inspiration and recipes too.br>br>Maya-Camille also highlights others who strive for social justice and equity with a profile and a recipe that honors their cultural background and mission--such as;Fry Bread + Bison Tart for;Lakota activist Jordan Marie Brings Three White Horses Daniels,;who runs marathons to bring attention to missing;Indigenous women,;and;Lemon Espresso Pie for;Christopher LeMark, who launched the program Coffee, Hip-Hop, and Mental Health to destigmatize therapy in communities of color.;In addition to;the book''s;stunning photography and step-by-step photos, each profile is partnered with a beautiful illustrated portrait. Maya-Camille, who is a member of the Deaf and Hard of Hearing community, strives to impact the world in a meaningful and positive way--whether it''s through community-based activism or through a perfect Strawberry-Basil Key Lime Pie.
A simple, stylish cookbook full of desserts that come together faster than you can eat them--from the Casual, effortless, chic: These are not words youd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name--The Cookie, The Pasta, The Lemon Cake--she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In
A love letter to dessert by the
Sue Quinn is an award-winning food writer, journalist and cookbook author. Her articles and recipes regularly appear in the UK's leading food publications including the Telegraph, The Sunday Times, the Guardian,
Terry's is a British chocolate and confectionary maker.
(BLAD) HBK/160pp/235x190mm/80+ colour photographs
David T. Smith is a drinks writer and consultant. He is the contributing editor for Gin Magazine and has contributed to various books and publications, including the best-selling Gin Tonica and Negroni for Ryla
Freya is a 20-year-old psychology student who has taken a year out to pursue baking. From Scarborough, she was a breath of fresh air on GBBO in 2021 with her North Yorkshire accent and her status as the first vegan baker on the show. She's
Mary Valentino is a professional cookie baker and decorator who began her baking and decorating journey eight years ago as a creative outlet. As she began posting her creations on Facebook, she started to get orders for custom coo
A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.
In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. Boulangerie at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.A sophisticated, comprehensive, and accessible visual cookbook, Boulangerie at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.
Benjamina Ebuehi writes recipes, styles and creates content for media, such as BBC Good Food, Waitrose Weekend and Guardian Feast as well as brands such as Sainsbury's, McVities, Lindt, Lyles Golden Syrup, Ant
Sally Wise OAM is a living legend of home cooking. She was the 2019 Tasmanian Senior Australian of the Year, and is known as 'Tasmania's favourite nan' for her popular cooking school set in the picturesque Derwent Valley, bestselling cookbo
Breathe in, breathe out... and bake!
This charmingly illustrated cookbook will have even the most stressed of home cooks indulging in a little baking therapy. Featuring an enticing selection of recipes designed to help
Miss Victoria Sponge is a writer and baker born in Sandwich, Kent. She studied literature and culinary arts at the University of Madeira, graduating cream of the crop. She rose to fame as the author of such classic books as The Mona Pizz