Baking Books

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisA treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

Read more less

Book SynopsisThis is a bread baker's handbook, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisPlanet Friendly Baking combines a love for scrumptious recipes and a passion for our planet. With over 50 stunning bakes and insightful chapters on Food Impact and Food Waste, readers can stay conscious as they snack their way through the seasons.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisRevel in Sweet Sensations and Savory Snacks#1 New Release in Chocolate Baking and Pastry BakingThis one-of-a-kind cookbook is filled to the brim with sweet sensations and savory food crafted by the founders of the popular SoFloFooodie.The best sweet and savory options. Can’t choose one? Well don’t worry because this cookbook has you covered on both fronts. From mouthwatering savory snacks like buffalo chicken sliders, to unbelievable sweet sensations such as red velvet oreo cheesecake—these recipes are sure to please any taste bud. SoFloFooodie’s viral recipes have earned them over 3 million followers, and this cookbook contains their most popular creations such as their oreo desserts, and easy air fryer desserts like air fryer strawberry poptarts.More than just a cookbook. This tasty and innovative cookbook challenges you to create your own sweet or savory treat all in the comfort of your own home, building your baking confidence with every recipe. No matter the occasion, whether you’re hosting gatherings, parties, game nights or date nights, this cookbook adds the yummy fun that you need! Inside, you’ll find: Deliciously unique recipes with sweet sensations to savory snacks Recipe guides using unique ingredients and savory spices Plenty of tips and tricks to make cooking these yummy treats fun and accessible If you liked Mooncakes and Milk Bread, Small Batch Baking, or Sweet & Savory Keto Chaffles, you’ll love Savory vs. Sweet.Trade Review"Shalean & Stephanie create recipes that are not only delicious, but absolutely beautiful to look at. This book has something for the whole family!" —Cari Garcia, founder of FatgirlHedonist.com"Steph and Shay have created the ultimate party in a book! The recipe ideas are fun, creative, and easy to follow. This book is truly an inspiration for any occasion as there are creations for all skill sets and tastes. @soflofooodie has captured what cooking is about: FUN!" —Ainsley Sheppard, owner/operator of Cream Parlor"Whether you're feeling sweet or salty, every single recipe in this book is lip-smackingly delicious, guaranteed to bring big smiles to your kitchen. This book is full of sensational treats that yield really impressive results for any home cook. 5 (rainbow-colored) stars!" —Michael Silverstein, TV chef and bestselling author of New Comfort Cooking"After numerous successful brand partnerships with @SoFloFooodie, I knew their cookbook would not disappoint. I am so excited to see their delicious recipes in one place and cannot wait to try some new desserts!" —May Naish, influencer specialistTable of ContentsContents Chapter 1: Throwbacks Rainbow Chip Brownies Crème-Filled Snack Cake Chocolate ‘n’ Crème Cupcakes Fudgy Sandwich Cookies Chocolate Crispy Patties Peanut Butter Cookie Sandwiches Oatmeal ‘n’ Crème Patties Confetti Cake Dip Chapter 2: Cheesecakes Galore Unicorn Rainbow Cheesecake (No-Bake) Red Velvet Cheesecake Confetti Cake Cheesecake Mini Pumpkin Cheesecake Cups Key Lime Cheesecake S’mores Cheesecake Bars Strawberry Cheesecake Crumb Bars Cookies ’n’ Cream Cheesecake Dip Chapter 3: Savory Snacks Chip-Crusted Mac ‘n’ Cheese Donut Pizza Monkey Bread Buffalo Chicken Sliders Easy Round Lasagna Spicy Rigatoni Pasta Spinach and Artichoke Dip in a Bread Bowl Rainbow Grilled Cheese Chicken Parm Sandwiches Chapter 4: Cookies, Cakes, Brownies, and Bars Cosmic Cookies One-Bowl Perfect Brownies Banana Cream Bars Cookie Butter Cookies Cake Batter Blondies Thick Chocolate Chip Cookies Cinnamon Roll Cupcakes Strawberry Poke Cake S’mores-Stuffed Cookie Skillet Chapter 5: Breakfast and Brunch Air Fryer Stuffed French Toast Sticks Breakfast Ring Chocolate Chip Banana Bread Birthday Cake Rolls Everything Bagel Breakfast Pocket Bacon, Egg, and Cheese Breakfast Sliders Fruity Cereal Baked Mini Donuts Pumpkin Cheesecake Monkey Bread Cookie Butter Cinnamon Rolls Chapter 6: Two-to-Seven-Ingredient Recipes Air Fryer Strawberry Breakfast Tart S’mores Pastry Braid Two-Ingredient Bagels Birthday Cake Crispy Treats Garlic Cheese Bombs Two-Ingredient Chocolate Soufflé Ham and Cheese Pinwheels Two-Ingredient Hazelnut Twist About the Authors Index

Read more less

Book SynopsisNancy Birtwhistle is a Sunday Times bestselling author, lifelong gardener and Hull-born baker who won the fifth series of The Great British Bake Off in 2014. Motivated by protecting the planet for her ten grandchildren, Nancy decided to change how she used plastic, single use products and chemicals in her home. Sharing her tips online, she amassed an engaged international following of devoted fans interested not only in her delicious recipes, but also her innovative ideas and time-saving swaps that rethink everyday house and garden tasks to make as little an impact on the environment as possible. Nancy worked as a GP practice manager in the NHS for thirty-six years until she retired in 2007. She lives in Lincolnshire with her husband, dogs and rescue hens. She is the author of Clean & Green, Green Living Made Easy, The Green Gardening Handbook, The Green Budget Guide and Sizzle & Drizzle.

Read more less

Book SynopsisBrilliant bakes for every kind of celebration from the best baker in the business

Read more less

Book SynopsisBake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries

Read more less

Book Synopsis'There’s no match for the sliced and buttered loaves of The Dusty Knuckle.' – Yotam Ottolenghi'If you've never experienced the joy of a Dusty Knuckle sandwich IRL then this book will plug the massive gap in your life.' – Ravneet Gill'A gorgeous book from my favourite bakery, crammed full of delicious, delightful recipes full of heart and soul.' – Jessie WareThe Dusty Knuckle is a celebration of recipes packed with flavour from east London’s favourite bakery.Full of practical, easy-to-follow instructions for mixing, fermenting and shaping, this resourceful cookbook includes everything you need to know to get to grips with dough at home. From legendary Potato Sourdough to unforgettable Focaccia, there are plenty of savoury bakes to enjoy. Delicious, buttery goodness follows, starting with sweet, yeasted doughs, then moving to pastry and much more. These detailed chapters prove that there really is no better satisfaction than baking from scratch.As well as the step-by-step baking guides, you’ll find an epic collection of recipes for Dusty Knuckle’s infamous two-hander sandwiches and moreish soups, herby salads, and citrusy sauces to enjoy on, in and with bread. Whether it’s Meatballs with Melted Cheese or indulgent Porchetta; Squash, Crispy Sage and Chilli Butter or Charred Hispi with Romesco, there’s something for everyone.Trade ReviewThis lot are talented! If you've never experienced the joy of a Dusty Knuckle sandwich IRL then this book will plug the massive gap in your life. Not only are the team brilliant, hilarious and honest, they're also multi-talented. You can find extraordinary bread and pastries along with equally incredible sandwiches, salads and soups like no other. I constantly crave Dusty Knuckle for my lunch fix and sadly I'm not around one of their places enough – if I was, I'd be half bread by now. * Ravneet Gill *Quite frankly the best bread we have ever tasted... This book is filled with Dusty Knuckle’s ‘new’ classics and it is easy to see why Rebecca, Max and Daisy’s food is loved so much. It is verging on cult status! * Sam and Sam Clark (of Moro) *

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book Synopsis

Read more less

Book SynopsisAn ultimate cake decorating and sugarcraft techniques book that covers various techniques, starting with basic tools and ingredients and finishing with advanced modelling and decorating. It gives step-by-step illustrated instructions that cover every stage, from cake baking to adding the finishing touches.Table of ContentsIntroduction Preparation and Planning Baking cakes Baking Mini Cakes Using a Ball Tin Adapting a Favourite Recipe Baking Cupcakes Baking Cookies Sugar Recipes Covering Cakes and Boards Stacking Cakes Storage Cake Portions Cake Decorating Technique Chapters: Carving Colour Painting Stencilling Cutters Flowers Embossing Tools Piping Moulds Cake Jewellery Cake Designs: Contemporary Cakes Mini Cakes Cupcakes Cookies Templates Acknowledgments About the Author Suppliers Index

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book Synopsis200 TASTY TREATS FOR EVERY OCCASIONPresented 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 SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cookery: 200 More Slow Cooker Recipes

Read more less

Book SynopsisFocaccia , Pizza, Sandwich Bread three core doughs and 20 creative, easy, delicious ways to eat them.

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisFoolproof Traybakes features 60 easy and delicious recipes, all made in one standard-sized tin. What's not to love about traybakes? Easy techniques, minimal equipment, and endless flavor combinations make baking a breeze. And best of all, you only need one tin! From brownies and blondies to flapjacks and school dinner sprinkle sponge, Foolproof Traybakes is filled with homemade sweet treats for any occasion, whether it's a birthday bake or just something to enjoy with a cup of tea.  With straightforward instructions, a photograph for every recipe and tips to avoid kitchen disasters, Foolproof Traybakes is an essential baking companion, no matter your age or baking experience.  The Foolproof series celebrates the simple ways to cook, eat and enjoy different dishes and techniques, and offers amazing new ways to elevate classics, as well revealing new sure-to-be favourites. The series includes titles such as: One-Pot, BBQ, Freezer, Slow Cooker, Roasting Pan.

Read more less

Book Synopsis

Read more less

Book SynopsisWINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 WINNER OF THE GUILD OF FOOD WRITERS SPECIALIST SUBJECT AWARD 2022 FINALIST IN THE IACP AWARDS 2022 _________ 'I have nothing against gluten, but this book is just full of recipes I long to make' Nigella Lawson The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every single time. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you. Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection. Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.Trade ReviewI have nothing against gluten, but this book is just full of recipes I long to make -- Nigella LawsonGluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable -- Julie Jones, author of The Pastry SchoolBaked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement -- Juliet Sear, author of The Cake Decorating BiblePart science lesson (the fun kind, honest) and part home economics, making the process of getting to grips with baking sans gluten approachable to home cooks who don’t have a science degree in their back pockets * independent.co.uk *Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all -- Erin Jeanne McDowell, author of The Fearless Baker Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten -- Tessa Huff, author of LayeredA winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this. * Publishers Weekly *

Read more less

Book Synopsis

Read more less

Book SynopsisA New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally. Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavours and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years. A New Way to Bake uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes. Written in an informative yet approachable style, A New Way to Bake is a comprehensive guide that arms readers with a new outlook and tools to bake a better future. Trade ReviewPhil Khoury is a wizard pastry chef. With his spatula and whisk, he lands you in a dreamland of lamingtons, apple pie and red berry tart. But it's the decadent triple chocolate fudge cake for me! * Yotam Ottolenghi *A generosity of knowledge shared with no limitations. Phil’s book, A New Way to Bake, is a triumph in baking and patisserie. Full of heart and consideration for our future generations, it’s reflective of society’s demands to be sustainable; an emerging movement in both professional and home kitchens that will continue to grow exponentially thanks to Phil’s work. With tenacity, passion and drive, Phil is a hero in our industry, not to mention one of the kindest people I know. * Kirsten Tibballs *Phil takes you on an adventure through the classic recipes of patisserie and baking, transforming them into plant-based creations that will leave you amazed. * Adriano Zumbo *Phil Khoury has done it! This book is a game changer on so many levels; the skill and expertise required to create so many wonderful recipes in a way that’s accessible to the home baker shows on every page. This is a book that I can’t wait to start using and improving my knowledge on plant-based baking. Bravo Phil! * Ravneet Gill *Philip Khoury's book is a must have for anyone who loves to bake. Super insightful into plant-based alternatives with instructive and clear recipes that, regardless of your level of baking, are easy to understand. Most importantly, the book is packed with absolutely mouth-watering cakes, bakes and other sweet treats. * Rachel Khoo *It is no coincidence that the kindest, most talented man in the business has written this game-changing, plant-based cookbook which gently temps us to bake in a way that is natural and more compassionate for the planet. * Helen Goh *Phil is a trailblazer for the world of vegan baking. As a professional pastry chef, you can see the detail and the thoroughness he’s put into every recipe to ensure it’s the very best. If you’re a home baker looking to get into plant-based baking, or just keen to add some new recipes to your repertoire, then this is the book for you. A must-have baking resource for everyone with approachable and delicious recipes. It’s a book that I know I’ll have close by at all times! * Matt Adlard *A game changer. A beautifully designed book that opens a wide door for vegans, those who are lactose intolerant - and curious cooks who just love excellent bakes and desserts. * Mark Diacono, Delicious Magazine *Philip Khoury's book is such a revelation. How he injects such richness and crunch into his plant-based pastry and lightness into his eggless sponges is little short of a miracle. I've done side by side comparisons of his dairy and non-dairy tiramisu and brownies and, honestly, it's hard to tell the difference. I'm not saying this is the future of baking, but if it is, we've got nothing to worry about. * The Times *

Read more less

Book SynopsisWith mouth-watering photography and over 100 delicious recipes, the team behind GAIL''s will take you through the basics of breadmaking and then take you on to preparing a whole cornucopia of sweet and savoury tasty treats and flavourful meals.''An amazingly helpful fail proof book'' -- ***** Reader review''If you love baking, you need this in your life!'' -- ***** Reader review''Packed with delicious recipes to make over and over again'' -- ***** Reader review''Worth every penny - joyful!'' -- ***** Reader review***************************************************************************************Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. -- GAIL''sSince opening the first GAIL''s in 2005, the team behind the UK''s most inviting artisan bakery has been on a mission to bring Trade ReviewGail's bakeries are loved by many and touted by some as the best in London with branches all over the city. * hot-dinners.com *

Read more less

Book SynopsisIn the middle of the 20th century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavourful ganache. Ever since then, the preparation has stayed the same. Each season Ladurée celebrates this little round cake that's crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc. This book presents each of the 80 Ladurée macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Ladurée's chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.Trade Review"A macaron lover and baker would appreciate and exploit what fills its pages. Chapters according to categories of the treats, like the Classics, and Winter Aromas, show and describe scores of varieties, when they were created and suggested servings." - New York TimesTable of ContentsIntroduction: A little history of the macaron; 80 Macarons: flavour by flavour, a trend book, inspirations and recipes for each; 1. Classic macarons (vanilla, café, chocolate, lemon etc); 2. Nomad macarons (created for specific destinations); 3. Festive macarons (Christmas, Easter etc); 4. Precious macarons (gold, silver, copper etc); 5. Incredible macarons (violet, lemon-lime etc); 6. Designer's macarons (berry for Christian Lacroix, fig-date for Christian Louboutin, rose-ginger for John Galliano, bubble-gum for Alber Elbaz etc); Step-by-step photographs and instructions for making the biscuits and ganache fillings at home.

Read more less

Book SynopsisTHE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL EVER NEED In BAKE Paul Hollywood shares his best ever recipes for classic bakes. Cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts: this book has it all. From classic cakes like the Victoria Sandwich and Chocolate Fudge Cake, through brilliant breads like his foolproof Sourdough, to savoury and sweet pastries like Sausage Rolls and Danish Pastries, these are the only recipes you’ll need to create perfectly delicious bakes time and time again. With more years as a professional baker than he’d care to remember and over 10 years judging the best baking show on TV, Paul has created, tested and tasted a huge number of bakes. He has also travelled widely and learnt so much about the craft he loves. For Paul, one of the most joyful things about baking is how it evolves as we discover new techniques, ingredients and influences. As our knowledge improves, so do our recipes. Paul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.Trade Review'Artisan breads, sensational savoury pies, classic cakes and some truly divine desserts – Paul Hollywood has brought his all-time favourite recipes together in a mouthwatering new book' * The Daily Mail *BAKE is Paul Hollywood's greatest hits. It's full of classic recipes that have been updated because the world of baking has moved on in the 12 years of GBBO. It's also a very nostalgic book, a homage to his Northern roots.' * The Times *A delectable jaunt through his favorite classic British and American bakes ... While the book is loaded with easy-to-follow recipes for a raft of familiar treats, Hollywood’s “real passion,” bread baking, is where his collection shines. Between the step-by-step photos and no-nonsense advice, fans will eat this up * Publishers Weekly *

Read more less

Book SynopsisThe debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as ‘the best croissant in the world’ since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

Read more less

'Reynold's lifelong passion and imagination is the DNA in all of his food and this cookbook brings that passion into your kitchen. It has something for everyone.' Gordon Ramsay 'Reynold is one of those rare sparks that ignites in such a way as to capture the hearts and minds of so many in an entirely new and fresh light. His relentless pursuit of perfection and his unapologetic obsession with pastry has already yielded spectacular creations. One can only imagine what happens next ...' Melissa Leong Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo.Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake.Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence.Are you an adventure cook? Or want to blow everyone's minds? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed.Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.

Read more less

Book SynopsisLearn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

Read more less

Book SynopsisCalum is the pie king' Jamie OliverIf you want to know how to make a pie, Calum is your go-to man!' Tom KerridgeWinner of the Debut Cookbook in the Fortnum & Mason Food and Drink Awards 2021Shortlisted for First Book Award in the Guild of Food Writers AwardsTimes Food Book of the Year 2020The Observer Food Monthly Book of the Year 2020 Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin.Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultTrade ReviewCalum is the pie king * Jamie Oliver *There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man! * Tom Kerridge *If you’re in need of something to lift your spirits, look no further than The Pie Room by Calum Franklin. * Nigella Lawson *This is a no-brainer. If you like making pies you have to have this. -- Diana Henry * The Daily Telegraph *This book is everything I dreamt it would be – technically challenging, creatively mind-blowing and packed full of recipes that will make you salivate… Devour this book, read, learn and cook from the creatively talented Piemeister Mr Calum Franklin. * Simon Rimmer *Chef Calum is not only inspiring a generation of cooks, but reminding a country of its remarkable culinary contribution. * Josh Niland *I must give thanks for chef Calum Franklin and his pie-fetishising menu at the Holborn Dining Room -- Jay Rayner * The Guardian *I’d happily spend eternity eating chef Calum Franklin’s pies. -- Grace Dent * Evening Standard *The book is a lattice of history and technique, it talks of flour and pastry and prepping, of tins and egg washing and all sorts of other things. The photographs stun, the writing has a certain modest style. There is a rather charming chapter dedicated to his team. Mostly, though, the book is incredibly helpful: followed carefully, you image even the most daunting creation is within grasping distance. In other words, he's made it look easy. * Evening Standard *If anyone is qualified to share his pastry expertise, it’s the man single-handedly responsible for reviving London’s pie scene, chef Calum Franklin. * Muddy Stilettos *The 'pie bible', offering everything from humble standards to elaborate mind-blowers, both sweet and savoury. * Strong Words *Calum Franklin is as much architect and draughtsman as he is chef, his delicate pastry work without compare... Here he gives a masterclass in pasties, wellingtons, lattices, tarts, quiches - anything and everything that could conceivably go under the name of a pie. The perfect comfort food book for winter nights. * Times *Buy it for authority and clarity. Henry VIII would approve. * The Observer Food Monthly *Gaze at [Calum's] magnificent creations, then follow his no-nonsense recipes. A flour-dusted love story. -- Tom Parker Bowles * Daily Mail *The book is beautifully illustrated, cleverly designed and a pie-above-them-all. * Consommé Magazine *A must buy if you're a fan of this enduring British classic... Each [recipe] is as mouth-watering as the next. * Britain Magazine *Table of ContentsIntroduction Pastry dough recipes Techniques and tools Starters and snacks Vegetable pies Fish and shellfish pies Meat and poultry pies Grand party pieces Puddings Perfect sides Accompaniments Sauces Basics Index Acknowledgements About the author

Read more less

Book SynopsisDame Mary Berry is the nation's favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry's Absolute Favourites, Mary Berry At Home and Mary Berry's Baking Bible. She was the much-loved judge on the BBC's The Great British Bake Off and has been teaching the nation to cook for over four decades.Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.

Read more less

Book SynopsisNicola Lamb is a recipe developer, consultant and pastry chef based in London. She trained in some of London and New York's top bakeries, including Dominique Ansel, Ottolenghi, Happy Endings, and Little Bread Pedlar. She is the author of Kitchen Projects', a top food and drink newsletter on Substack, praised as an incredible resource' by the Observer. This weekly newsletter delves deep into the world of pastry, exploring everything from beignets and focaccia, to sorbet and cheesecake and has over 42,000 dedicated readers.Nicola's recipes and writing have been featured in Serious Eats, the Guardian, Olive Magazine, Vogue, and ES Magazine. She continues to host sell-out pastry parties with her pop-up bakery, lark! and has collaborated with notable names like Verena Lochmuller of Ottolenghi Test Kitchen, Toklas Bakery, Soft & Swirly, and Kossoffs, among others.You can follow Nicola on Instagram @nicolaalamb

Read more less

Book SynopsisThe definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

Read more less

Book Synopsisaran (Scottish Gaelic)From the Old Irish aránNounbread, loaf (masculine noun, nominative case)Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name.In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travellers or any lovers of baked goods!Sweet and savoury recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice-baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork, apple and sage sausage rolls and Banana, date and chocolate loaf cake.

Read more less

Book SynopsisTHE INSTANT NUMBER ONE BESTSELLER from baking sensation Jane DunnGood 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!

Read more less

Book SynopsisElly McCausland is an award-winning food writer and Associate Professor of English Literature at Ghent University, Belgium. She is the author of The Botanical Kitchen, which won the Jane Grigson Trust award in 2019 and was Highly Commended by the Guild of Food Writers awards in 2021. Elly won Online Food Writer of the Year at the 2016 Guild of Food Writers Awards and was shortlisted in 2017 and 2022. Her university course English Literature (Taylor's Version)' has received worldwide press attention. She has appeared on CNN, BBC World News, ABC Australia, Dubai Eye, Times Radio, radio show Commotion (CBC Toronto) and the podcast HighLow by Emily Ratajkowski.

Read more less

Book SynopsisÉcole Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Rina Nurra is a culinary photographer whose work has been published in several books and magazines.

Read more less

Book Synopsis

Read more less

Book SynopsisUsing detailed, fully illustrated step-by-step instructions, Techniques and Tips for Covering Cakes provides practical guidance on how to cover a variety of cakes using six different types of cake coverings. Some of the cake coverings are quick to achieve and require minimal preparation whilst other projects will provide the keen cake decorator with more of a challenge. Popular coverings such as buttercream and chocolate are included as well as sugarpaste, royal icing, marzipan, fruit and nuts.

Read more less

Book Synopsis 200 TASTY RECIPES FOR ALL KINDS OF BAKED TREATSWith this complete guide to all things cake, you''ll be able to bake everything from simple, delicious biscuits such as Chocolate & Cinnamon Shortbread Fingers and Coconut & Pistachio Fridge Cookies for your family to the impressive Apricot & Orange Swiss Roll and Chocolate & Hazelnut Meringue Gateau to impress guests.Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 delectable goodies to choose from.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cooke

Read more less

Book SynopsisEnjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!

Read more less

Book SynopsisMichael's one cool cookie - and he LOVES to stand out from the batch. But when he's made to feel like he needs to be like everyoneelse, Michael feels all alone and the poor cookie CRUMBLES. Willthe other cookies be there for Michael when he needs them most?

Read more less

Book SynopsisPERFECT FOR LOVERS OF COMFORT FOOD – Cook up heartwarming dishes this winter with Rachel Allen''s timeless collection of soups, breads, garnishes, stocks and much more* SHORTLISTED FOR THE IRISH BOOK AWARDS COOKBOOK OF THE YEAR * AS SEEN IN THE SATURDAY TELEGRAPH *''Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself'' NADIYA HUSSAIN''Warm, nourishing dishes with a twist'' SUNDAY TIMES________In this love-letter to the world''s most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer.Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, or to feed yourself, your family or a crowd of friends, there is a soup for every occasion.With Rachel''s expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you''ll turn to time and time again, including . . .SOUP· Carrot and Harissa Soup with Za''atar Croutons· Nordic Salmon and Dill Soup· Pork and Fennel Meatball SoupBROTH· Chunky Chickpea and Chorizo Broth· Japanese Chicken and Udon Noodle Broth· Lamb and Pearl Barley BrothBREAD· Cheesy Tear and Share Swirls· Guinness Bread· Blue Cheese and Walnut BreadRachel also shares easy recipes for fresh homemade breads, as well as clever garnishes, essential stocks, and a wealth of tips on equipment, batch-cooking, freezing, and presentation.Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.________''You can always trust Rachel Allen to deliver recipes that taste as good as they look'' Good HousekeepingTrade ReviewProof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself * Nadiya Hussain *You can always trust Rachel Allen to deliver recipes that taste as good as they look * Good Housekeeping *If you're looking for a Christmas stocking-filler, we can heartily recommend Soup Broth Bread . . . Mouth-wateringly delicious * Hot Press *Heartwarming and comforting, there's a soup for every occasion * Good Housekeeping *This has lots of the type of warm, nourishing dishes we all crave at this time of year, but with a twist * Sunday Times *A must-buy for anyone in need of a bowl of comfort, at any time of the year * Easy Food *A soup for every occasion * Best *

Read more less