Baking Books

Book SynopsisWINNER OF THE ANDRE SIMON AWARD 2021 SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 ___________________ 'I love Dee Rettali's baking – she is obsessed with flavour. A bold and beautiful book' DIANA HENRY The 90 recipes in this book are all about beautiful, natural flavours from quality ingredients like fruits and spices. Dee Rettali is an artisan baker who, over a lifetime of baking, has honed her recipes to bring out intense flavour using forgotten craftsmanship. Dee's cakes, created for her bakery – Fortitude Bakehouse in London – are a world away from generic cakes loaded with sugar or artificial flavours. Many of her recipes are incredibly simple one-bowl mixes, brought together by hand and with no need for fancy kitchen equipment. The batter can be baked then or, to heighten the natural flavours and reduce sweetness further, left to slightly ferment in the fridge. This technique allows you to prep ahead and simply bake the cake when you want it. Some other recipes use a sourdough-like starter as a base to which any combination of seasonal flavours can be added. Dee has roots in both Ireland and Morocco that have inspired the unique flavour combinations in her bakes, such as: · White grape and rosemary cake · Marrakeshi mint and orange peel sourdough loaf cake · Blueberry and lime little buns · Turmeric custard and roast pear brioche buns · Chilli-soaked date and oat loaf cake This is a cutting-edge way of baking and at the same time it has antecedents in Dee's past. Growing up in rural Ireland, seasonal and no-waste baking was simply a way of life. This book brings this back to life in a thoroughly modern way. ___________________ 'This isn't just another book about baking; it's a whole new way of approaching it' SUNDAY TELEGRAPHTrade ReviewI love Dee Rettali's baking – she is obsessed with flavour. A bold and beautiful book -- Diana HenryThis isn't just another book about baking; it's a whole new way of approaching it * Sunday Telegraph *A world away from your average sugar-laden creations. Instead, [Rettali] harnesses flavour-building processes such as using sourdough starters, fermenting batters before baking, steeping fruit and making herb infusions. Among her many stand-out bakes are turmeric custard and roast pear brioche buns, Spanish fermented butter cake with fizzy apricots, and ras el hanout and black treacle cake, scattered with chilli flakes * Waitrose Weekend *Typical sweet bakes not your style? Dee Rettali of London's Fortitude Bakehouse uses sourdough starters and fermented batters to create buns and cakes with intensified flavours. Emphasising the craft of baking, her recipes rely on herbs, spices, and fruit for character, and many can be made in straightforward fashion before you try the fermented version. * Delicious Magazine *Over a lifetime of baking, Dee Rettali has honed her recipes to bring out intense flavour using forgotten craftsmanship. Here she shares the sourdough cakes and simple breads she creates for her bakery – Fortitude Bakehouse in London – full of deep flavour and generations of artisanal technique. * Daunt Books, Books of the Year *A whole new world of baking * Sunday Telegraph Travel, Books of the Year *A thoughtful collection of hearty loaf cake recipes that put a modern spin on traditional artisanal baking ... Those willing to wait will be greatly rewarded * Publishers Weekly *

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The number of sugar intolerant people continues to grow year on year. In the UK, more than eight million people are affected and in the US, around 30% of the population cannot eat sugar. Worldwide, this figure is estimated at over 200 million! For many, this has meant giving up the treats and pastime they dearly loved. In this exciting new cookbook, acclaimed chef Sophie Michell shows that it is possible to bake tasty treats without using sugar. From tasty titbits to cakes that will make any afternoon tea, Sophie shows how using no or very little sugar doesn't have to make your baking any less delicious. Featuring over forty recipes, Baking Without Sugar is the perfect addition for any health conscious baker's library.

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Book SynopsisThis book is a must for kids and grown-ups alike. Each cookie has been specially created for children to enjoy, but the fabulous ideas are guaranteed to bring out the childish streak in most adults, too. Try really easy, no-fuss recipes such as No-bake Chocolate Crispy Cookies, brightTree Cookies and pretty pink Sugared Hearts. Or create the perfect party table with fun and frivolous ideas such as Gingerbread Houses, Fruity Shortbread Fingers and a Giant Birthday Cookie. The clear step-by-step instructions are perfect for aspiring young cooks too. Whether you want to increase your cookie repertoire, or help your child to learn how to bake, then this is the book for you.

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Book SynopsisThe definitive baking collection from the undisputed queen of cakes.This stunning new edition brings together the best of Mary Berry's most mouth-watering bakes. With 250 foolproof recipes, Mary Berry's Baking Bible has all the favourites, from Frosted Walnut Cake and Hot Chocolate Soufflés to The Very Best Shortbread, plus exciting new recipes - treat your friends and family to indulgent Brownie Loaves with White Choc Chip, moreish Paprika and Cheese Biscuits, a fabulous Rainbow Unicorn Cake, and much more.With beautiful photography and easy-to-follow instructions, this timeless classic is a must have for every baker, big and small.

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Book SynopsisThe first book from the much-loved Great British Bake Off semi-finalist.Jürgen Krauss's gentle charm, ambitious flavours and scientific know-how captured audiences' hearts on The Great British Bake Off, his semi-finals departure triggering unprecedented complaints from dismayed viewers. Drawing on the flavours and techniques of his childhood home in the Black Forest, this fool-proof collection of recipes provides delicious inspiration for any time of day and any occasion. From sweet and savoury classics such as Flammkuchen, cinnamon and raisin braid, Streusel, marble cake, and Sacher Torte, to festive bakes such as Lebkuchen, marzipan swirl biscuits, Stollen and Easter braid, they are the perfect way to celebrate German baking at home.

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Vegan baking needn't be difficult or boring - it can be simple and delicious! Freya's mission is to show that it's just as delicious if not more so than 'regular' baking and, when all the ingredients are available from your local supermarket, there's no reason not to give it a try. Anyone who's new to baking or to veganism will find these recipes reassuringly familiar and be amazed that they're so effortlessly vegan. From simple cakes, traybakes, pastry and bread to special desserts and showstopping cakes, there's something for every occasion. Try Salted Caramel Cupcakes, Triple Chocolate Cookies, Cinnamon Rolls, Banoffee Pie Slices, Lemon Meringue Pie and the most incredible Black Forest Gateau! With veganism on the rise and the range of mainstream plant-based products growing all the time, there's never been a better time for a classic vegan baking book from a rising vegan star with a fast-growing profile.

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Book SynopsisFrom the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia.*Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category**Author Kat Lieu was a finalist for the 2023 IACP Digital Media Award for her Instagram account @subtleasian.baking*Explore new ingredients, surprising techniques, and fun textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There’s even a recipe for homemade boba!This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their Trade ReviewSubtle Asian Baking is no longer just a small community of bakers swapping recipes, but a movement for culinary innovation -- Jessica Wei * Eater.com *Table of ContentsTABLE OF CONTENTS Introduction Tools and Equipment The Asian Pantry and Ingredients RECIPES BASICS AND CONFECTIONS Recipe #1: Quick Microwave Mochi Recipe #2: Fluffy Japanese Souffle Pancakes Recipe #3: Greatest Ube Halaya Jam Recipe #4: Night Market Scallion Pancakes Recipe #5: DIY Boba Two Ways Recipe #6: Pillowy Steamed Bun Recipe #7: Satisfying Korean Egg Bread Recipe #8: Eggless Mochi Cheese Puffs Recipe #9: Dorayaki Pancakes with Anko Paste Recipe #10: Tanghulu Candied Fruits Recipe #11: Chewy Taiwanese Snowflake Crisps Recipe #12: Rich and Velvety Nama Chocolates Recipe #13: Hamani Dango with Soy Sauce Glaze SAB’S FAVORITE COOKIES AND PASTRIES Recipe #14: Monster Matcha Miso Cookies Recipe #15: Beautiful Ube Butter Mochi Recipe #16: Black Sesame Neapolitan Sugar Cookies Recipe #17: Berry Matcha Cream Bars Recipe #18: Lemony Matcha Macarons Recipe #19: Gooey Fudgy Miso Mochi Brownies Recipe #20: Butterfly Pea Flower Shortbread Recipe #21: Mochi Pon de Ring Donuts Recipe #22: Black Sesame Mochi Beignets Recipe #23: Soft Crumb Ube White Chocolate Scones Recipe #24: Tangzhong Milk Bread Five-Spice and Cinnamon Buns Recipe #25: Brazos de Mercedes Meringue Swirls AIRY AND NOT TOO SWEET CAKES Recipe #26: Spicy Gochujang Flourless Chocolate Cake Recipe #27: Dreamy Matcha Basque Cheesecake Recipe #28: Cottony Japanese Cheesecake Recipe #29: Tri-color Japanese-Style Matcha Cheesecake Recipe #30: Pandan Chiffon Cake Recipe #31: Chinese Bakery Swiss Roll Cake Recipe #32: Crème Brûlée Mille Crepe Cake Recipe #33: Pillowy Taiwanese Castella Cake Recipe #34: Honeycomb Cake Recipe #35 Asian Bakery Fresh Cream Cake BREAD AND YEAST BAKES Recipe #36: Super Easy Milk Bread Recipe #37: Vegan Blueberry Milk Bread Pull-Apart Buns Recipe #38: Pineapple Buns Recipe #39: Coconut Cream Buns Recipe #40: Butter Basil Sourdough Naan Recipe #41: Japanese Curry Bread Recipe #42: Korean Garlicky Cream Cheese Milk Bread Buns Recipe #43: Miso Garlic Milk Bread Buns Recipe #44: No-Knead Miso Focaccia TREATS UNDER ONE MOON: HOLIDAY BAKES Recipe #45: Hong Kong-Style Egg Tart Recipe #46: SAB Bake-Off Summer Fruit Tart Recipe #47: Hidden Surprise Jade Madeleines Recipe #48: Heartwarming Matcha Lava Tangyuan Recipe #49: Snowy Skin Mooncake Recipe #50: Lunar New Year Nian Gao Recipe #51: Ube Mochi Stuffed Crinkle Cookies Recipe #52: Matcha Holiday Wreath Butter Cookies Recipe #53: Buttery Lunar New Year Almond Cookie Recipe #54: Mochi Waffle Holiday Tree CUSTARDS AND FROZEN Recipe #55: Silky Black Sesame Panna Cotta Recipe #56: No-Churn Corn and Cheese Ice Cream Recipe #57: Simply Perfect Purin Recipe #58: Baked Sweet Potato Freezies Recipe #59: Magical Ginger Milk Curd Recipe #60: Street Foods Mango Sticky Rice Recipe #61: Mochi Boba Milk Tea Popsicles Recipe #62: Effortless Matcha Chia Pudding DRINKS Recipe #63: Comforting Black Sesame Soup Recipe #64: Suraj’s Lemongrass Chai Tea Latte Recipe #65: Vietnamese Egg Dalgona Coffee Recipe #66: SAB Pink Drink Recipe #67: Homemade Soy Milk Recipe #68: Mango Lassi with Sago Online Suppliers and Additional Resources Acknowledgments About the Author Index

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Book SynopsisLearn to pipe 100 different buttercream blooms to adorn your cakes and cupcakes with this complete visual reference guide from the world''s most talented buttercream artists. Described by Chef Duff Goldman of Ace of Cakes as hugely aspirational yet completely approachable, the authors demonstrate how to build up each flower using simple piping techniques that even the novice cake decorator will be able to achieve. Learn how to make stable buttercream icing, get advice on colouring and flavouring, and all the basic cake decorating techniques you need, then discover 100 diverse buttercream flowers in step-by-step photographic detail. You will also find five full cake decorating projects demonstrating how you can use your newfound flower piping skills to create stunning cake designs. With expert instruction from the best buttercream teachers in the world, and a huge range of flowers to try, this book is the ultimate reference to Table of ContentsIntroduction Buttercream Basics Basic buttercream recipe Equipment Nozzles Colouring Covering cakes Filling a piping bag Piping Advice Basic Petal Strokes FLOWERS White Pink Magenta Red Orange Yellow Green Blue Purple Violet Leaves PROJECTS Contemporary Cake Opulent Cake Ombre Cake Rustic Cake Vintage Cake Suppliers Acknowledgments About the authors Index

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Book Synopsis"Decadently calorific." – Daily MailOne pan, over 90 unbeatable recipes and a lot of fun. A whole load of tasty cake recipes – from knockout carrot cake, banana bread, tiffin, crumble cake and cheesecake to an irresistible array of brownies – awaits you here and they're all made in one size of brownie tin. Start simple and work your way up to experimenting with new flavour combinations, different flours and seasonal ingredients if the mood takes you. What's important is that these recipes are for everyone who's serious about delicious cake. If you're after homemade cake, but without the need for fancy equipment, expert decorating skills and five spare hours, Bake It. Slice It. Eat It. is the cookbook for you. There are gluten-free options, healthier ideas, and more advanced ones, too, so there's something for every occasion.

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Book Synopsis Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December. – Ravneet Gill This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual – THE baking reference book for any cookery shelf. This is the written embodiment of Ravneet’s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams, parfaits, macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.Trade Review“I love Rav and I love her books, especially the first one. If you want to be a pastry chef and you want to know everything you need to know to get going that’s the book you need to buy.” – Nathan Outlaw “Come for the cakes. Stay for the sass.” – The Sunday Times “A euphoric state can be bought on from pudding. Ravneet’s desserts are sublime, lifting the spirit to great heights!” – Fergus Henderson “This non-stop slashie is an author, television presenter, teacher, entrepreneur, career guru and Instagram sensation all at once” – ES Magazine “Deserves its chance to keep many households in treats for the next few months.” – Rocket & Squash “Delightful, delicious recipes” – Sunday Express “She gets rid of all the faff and explains everything flawlessly” – The Sunday Times Ireland “Seriously good, and useful and beautiful little book.” – Felicity Cloake “Gill has taken a hellishly complex area of food and, blending a no-nonsense approach with solid experience, has written a guide with just the right amount of detail that will help you navigate choux pastry, ganache and creme anglaise with ease.” – The Guardian “I picked up Gill’s guide with a pinch of salt and a heaping cupful of scepticism. But reader, I was wrong. She may make a baker out of me yet.” – The Independent, 'Best Cookbooks of 2020' “More than just the perfect cookie… pastry chef takes her skills beyond a classic recipe.” – The New York Times “Pastry sorceress” –House Beautiful

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Book SynopsisSatisfy that chocolate craving as soon as it strikes with Mug Cakes: Chocolate - over 30 recipes for quick and delicious chocolate cakes that require minimal effort and time.Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly, gooey cake to indulge in all by yourself. Mug Cakes: Chocolate shares recipes for all varieties of chocolate cakes, from the simple dark chocolate; banana and chocolate; and chocolate orange to cakes which push your mug-cake-making skills to the max, like the swirl marshmallow or marble cake.Use your chocolate favourites of Nutella, Crunchie bars or Oreos and make irresistible cakes in a matter of minutes. Ideal for one (or maybe two if you're feeling friendly), these cakes are perfect for when you're low on ingredients or don't want the effort of making a large cake that takes an hour to cook. When you're looking for a quick treat - in front of the TV, for kids after school, or for an impromptu dessert - Mug Cakes: Chocolate will have you sorted.With a cute design and photographs to show you that these cakes really do turn out looking scrumptious, all you need is five minutes to spare, a microwave, and a serious cake craving!

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Book SynopsisBake your way through the much-loved BBC1 series with this beautiful, fully photographic cookbook of 120 original recipes, including those from both the judges and the bakers. This book is for every baker – whether you want to whip up a quick batch of easy biscuits at the very last minute or you want to spend your time making a breathtaking showstopper, there are recipes and decoration options for creating both. Using straightforward, easy-to-follow techniques there are reliable recipes for biscuits, traybakes, bread, large and small cakes, sweet pastry and patisserie, savoury pastry, puddings and desserts.Each chapter transports you on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show.There are step-by-step photographs to help guide you through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.

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Book SynopsisJames Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections. When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends. As food-columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. By and large, the French do not try to compete with their chefs, nor with their boulangeres and patissieres. But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what’s in season and what’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a gateau in the oven without anyone even noticing. When you know what you’re doing, there’s no need to overthink it. It looks easy because it is easy. While the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact yet may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A gateau may be lightly glazed, dusted with cocoa or confectioners’ sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon or a thin blanket of ganache elevates even the easiest of cakes in mere minutes. And then there are savory cakes made with cheese, herbs, ham, baked into a delicious loaf. These cakes salés are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. Gâteau includes cakes for birthdays, summer feasts and winter holidays, last-minute dinner parties and school lunches, as well as beloved regional recipes and guest contributions from superstar Parisian bakers. Practical, simple, and filled with over 100 rigorously tested recipes and charming illustrations, Gâteau celebrates every day and sometimes fanciful French cakes in all their glory.Trade Review“Offers up over 150 French cake recipes, from savory to sweet, each one eminently do-able…wherever you are. Aleksandra really understands French home baking.” —David Lebovitz “If, like me, you get a little giddy around French cakes, take a look at Gateau. My copy has so many stick notes that I can barely close it.” —Melissa Clark “Channel your inner Parisian and serve simple, yet stylish cakes with these tips.” —Martha Stewart “Delightfully charming . . . featuring beguiling illustrations . . . [the cakes are] unfussy and easy to throw together, and as delicious as promised.” —The Washington Post "Goes beyond recipes to make a bigger argument about how ease and simplicity define French baking culture.” —The Atlantic “A smart, charming new book on French cakes... Got an urge to bake and simultaneously submerge yourself in French culture? Gateau will enchant you.” —The Boston Globe “Crapanzano has the secret to confidently, casually chucking a cake in the oven while you pour yourself another glass of wine and get back to the table... In Gâteau, she shares her Rolodex of fantastic French cakes that you won’t spend three days psyching yourself out over.” —GOOP “While the recipes are serious and many, the mood is every bit as playful and enchanting as the Paris afternoon of your frilliest fantasies.” —Fodors “Want to make stunning French pastries at home with little fuss?... Flip through whimsical illustrations and charming anecdotes, and learn how to make a simple gâteux sing.”—Epicurious “Aleksandra nails what's so inimitable about the French and how they just casually throw together a showstopper.” —Edible LA “Shares the secrets to culinary savoir faire in charmingly illustrated pages... streamlined recipes rooted in classic techniques serve as blueprints for myriad variations based on the season or what’s in the cupboard.” —Atlanta Journal Constitution “Charming... endlessly adaptable.” —Jenny Rosenstrach, Cup of Jo “Her fabulous recipes will have you wooing your friends with a whole range of sweet delicacies.” —Nancy Silverton, chef and co-owner of Mozza Restaurant Group “Chic, charming, and delectable... Everything about it—delicious writing, lyrical illustrations, and the recipes for cakes simple and seductive—conspires to bring joy. Gâteau is enchanting.” —Dorie Greenspan, author of Baking with Dorie “An utterly delightful compendium of simple French bakes.”—Garden & Gun

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Book SynopsisThe brilliant new book from Britain's favourite bakery packed with recipes for extra-special treats and surprises.Delving into the wonderful world of American home-baking, this is a brilliant new collection of recipes from the Hummingbird Bakery. It includes everything from classics you know and love, Buttermilk Pancakes, Shaker Lemon Pie, tunnel of fudge cake, to those you'll love discovering, an indulgent Lady Baltimore cake, sticky Molasses Pecan Crumb Cake, and a chocolate cake with a twist. There are home-made versions of all-American favourites Vanilla and Chocolate Cookies, Peanut Butter Ice-cream, Toasted Marshmallow Cupcakes as well as new takes on Hummingbird classics, such as Red Velvet Brownies and Black Bottom Pancakes.With 100 brand new recipes there's something for every baking occasion: from quick pancakes and cookies, to indulgent puddings and ice creams, to show-stopping layer cakes.

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Book SynopsisMaster the techniques you need to create stunning cake designs using wafer paper an exciting innovation in cake decorating. In this beautiful and unique book, leading wafer paper cake instructor Stevie Auble of boutique bakery Hey There, Cupcake! demonstrates how to make a plethora of different wafer paper flowers, plus other wafer cake decorations such as bows, wreaths, and cake toppers. Stevi also demonstrates how you can cover cakes in wafer paper to create spectacular backgrounds on which to place your decorations all with the minimum of effort.Once you''ve learned all about the papers, the equipment needed and the essential techniques, Stevi then guides you through 12 step-by-step projects to put your newfound skills to use. You''ll be amazed at how creative you can be with wafer paper and how quickly these simple techniques will take your cake decorating skills to new heights.Table of ContentsIntroduction All About Wafer Paper * Types of paper, colours, storage, shelf life etc., Equipment for Edible Paper * Papercraft punches and die cutters, edible glues Wafer Paper Flowers and Leaves * Roses: Garden, Standard, David Austin * Ranunculus * Peony * Dahlia * Anemone * Poppy * Bougainvillea * Filler Flowers * Basic Paper Flowers * Leaves: eucalyptus, rose, citrus, tropical foliage Wafer Paper Decorations * Bows * Wreaths * Toppers * Confetti Wafer Paper Textures * Leather * Metallic * Glitter * Lace * Decoupage * Ruffles Wafer Paper Cake Projects *12 accessible projects that use the techniques learned above to create spectacular cake designs Templates About the Author Acknowledgements Suppliers Index

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Book SynopsisHoney Spice; Butterscotch; Chocolate Mint; Fig and Raspberry - a gorgeous giftbook of tried-and-tested recipes.

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Book SynopsisOne of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt – and a little time. In Do Sourdough, Andrew Whitley – a baker for over 30 years who has ''changed the way we think about bread'' – shares his simple method for making this deliciously nutritious bread at home.Having taught countless bread-making workshops, Andrew knows that we don''t all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we''re asleep or at work, this is bread baking for Doers. Find out:• the basic tools and ingredients you''ll need • how to make your own sourdough starter• simple method for producing wonderful loaves time and again• ideas and recipe suggestions for fresh and days-old breadThe result isn''t just fresh bread made with your own hands, it''s the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.

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Book SynopsisBake yourself a sweet bite of Italy, every day!Giuseppe's Easy Bakes is all about accessible, easy bakes and Italian flavours. Most of the recipes take no more than 30 minutes to prepare and are ideal for both the novice baker and seasoned cooks looking for some Italian inspiration. The book is divided into two sections: cakes and biscuits and small bites. The sponge-based cakes include Chocolate and Pear cake, Sbrisolona, Fig and Orange Muffins, Pumpkin and Almond Sponge, Clementine Cheesecake, Chocolate Salami, Chestnut and Chocolate Cake, and Coconut Lemon and Almond Cake. The small bites cover delicacies including Mostaccioli, Pizzicotti, Lemon Swirls, Coffee and Pecan Marzipan, Nutellotti, Castagnaccio Bites, and Amarena Rolls. With Giuseppe's foolproof instructions and classic flavours, these glorious Italian goodies are the perfect way to conjure up a kitchen treat!

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Book SynopsisA loaf of bread means different things to different people. It''s at once the centrepiece of the family table, it''s the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf – it''s the best thing since... well, sliced bread. This is NOT a book about how to make bread. No kneading, no rising, no baking. Loaf Story is a food book about bread – not just the role it plays in people''s lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold. With recipes for 60 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and holl

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Book SynopsisTHE SUNDAY TIMES BESTSELLERTransform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the yearFEATURING ALL THE DELICIOUS RECIPES FROM NADIYA''S NEW BBC2 SHOW''Mouth-watering and easy to make recipes'' SUN''Delicious bakes'' THE TIMES''Fuss-fee recipes that can be popped into the oven and left to bake to perfection'' DAILY EXPRESS''Brings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes'' HELLO!________Who says you can''t bake every day?Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week.From beautiful celebration bakes to effortless weeknight dinners, easy sweet and savoury tray bakes to quick-fix lunches and snacks, Nadiya''s Everyday Baking is filled with simple and mouth-watering bakes such as: Surprise Snickerdoodles White Chocolate and Raspberry Puff Bar Marbled Ice Cream Loaf Cake Butterscotch Cheesecake Coconut Bars No-Knead Bread Dump-It-All-In Mexican Dinner Paprika Egg Filo BakeAbove all, Nadiya''s incredible, stress-free recipes will show you that anyone can reap the benefits of baking, all you need is an oven.________''More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone'' RADIO TIMES''Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable'' DIANA HENRY, DAILY TELEGRAPHTrade ReviewBrings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes * Hello! *Delicious bakes * The Times *Mouth-watering and easy to make recipes * Sun *More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone * Radio Times *Time-saving recipes * Sunday Post *Fuss-fee recipes that can be popped into the oven and left to bake to perfection * Daily Express *Mouthwatering recipes * Prima *Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable -- Diana Henry * Daily Telegraph *Sweet and savoury everyday bakes to please everyone * Independent *

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Book SynopsisRecipes so delicious you won''t know what''s missing! Discover gluten-free cakes, desserts, pies, and bread that will make even the most finicky a convert. Writer and confectionary mastermind, Jennifer Fisher, has chosen 100 gluten-free recipes to share with you. Whether you are gluten sensitive or have Coeliac Disease, you can still enjoy your favourite treats, sandwiches, pizza, cookies, and other delectable dishes!This essential gluten-free cookbook covers breakfast, lunch, dinner, and dessert! You''ll learn how to make: - Gluten-free basics using essential flour blends- Wheat-free breakfasts- Fish and poultry mains- Pork and beef mains- Flour-free sides and soups- Perfect pizzas and bread- Sweet loaves, muffins, and scones- Pies and fruity desserts - Cakes, cookies, and cupcakes Separate meals are a thing of the past and Surprise! It''s Gluten-Free recipe book makes sure of it. Each delicious gluten-free recipe has been carefully selected to tickle the taste buds of even the pickiest palate. Now you can bake your cake and eat it too! From extra-crunchy fried chicken and classic lasagne to glazed triple chocolate bundt cake and scrumptious brownies, you''ll soon find yourself asking, How can this be gluten-free?.Removing gluten from your diet doesn''t have to mean sacrificing taste and texture - and that''s what this ultimate gluten-free cookbook proves. Loaded with secret ingredients, 35 photographed recipes, well-tested techniques, and wheat-free cooking and baking tips, your family will soon feast on traditional recipes with a twist. It''s the perfect gift for anyone who wants to maintain a gluten-free lifestyle.

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Book SynopsisAn incredible selection of recipes using every kind of pastry: shortcrust, puff, rough puff, choux and filo, and featuring tempting pastry appetizers, snacks, main courses and all kinds of desserts and tea-time treats from around the world. Every recipe is described in accessible stages and there is a photograph of every dish.

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Book SynopsisPancakes and crepes are among the most wonderfully versatile foods you can find, and every country seems to have its own version. This book opens with a journey through the history of the pancake and provides an essential guide to making simple batters, cooking pancakes, and making sumptuous toppings and fillings.

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Book SynopsisDelicious recipes for cakes, breads and family tea-time treats will tempt you to revive the art of traditional home baking.

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Book SynopsisThree books in one classic gift box: A guide to breads from all around the world and how to bake them, either by hand or in a bread machine, with 900 step-by-step photographs.

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Book SynopsisA comprehensive guide to gluten-free cooking, with advice on ingredients and techniques. This accessible cookbook features a helpful and clear guide to the different flours and their properties, and specially adapted and tried-and-tested recipes that work for all kinds of breads, cakes, pies, pastries and sauces.

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Book Synopsis''Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.'' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you''ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa''s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.Trade ReviewVanessa won't just teach you to make Sourdough bread, she will blow you away with how you can incorporate it into your everyday baking.Vaness is the Queen of Sourdough

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Book SynopsisDelia''s Book of Cakes was first published in 1977, and such is the staying power of this 35-year-old phenomenon, it has never been out of print. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classice like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted. Quite simply - as then, so now - the only book of cakes you''ll ever need is DeTrade ReviewHere's every sweet treat you'll ever need to bake. * Heat *Total reliability is what you want in baking and it's guaranteed with Delia * BBC Good Food *Less pouty than Nigella, less ubiquitous than Jamie, less swear-y than Gordon, Delia learnt to cook, aged 21 to impress a new boyfriend. She went on to teach the nation to do the same, selling 21 million books and become our bestselling cookery author * Daily Telegraph *

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Book SynopsisAs seen on Blue Peter and This MorningStar baker Fitwaffle brings you 100 delicious recipes that don't use an oven.Who doesn't love a no-bake? From cheesecakes, ice cream and truffles to desserts made on the hob, in a microwave and air fryer, not one of these recipes needs you to turn on your oven.You'll find brand-new recipes using popular flavours, as well as highly-requested fan favourites, lots with fewer than 5 ingredients and one-tin options to save on washing up. There are even no-bake brownies, cookies and cakes, plus 10 savoury recipes so you'll find something for everyone.Includes: Triple Chocolate Mousse Cake Very Berry Cream Pie Speculoos Millionaire's Bars White Chocolate and Raspberry Cheesecake Cookie Cups for Two White Chocolate Cheesecake Truffles Peanut Caramel Fudge and so much more!Number One Sunday Times bestseller, March 2024

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Book SynopsisA Globe and Mail BestsellerFamily recipes like these, whether theirs or from others that have been given to them over the years, are at the heart of their bakeries and now, book. National PostCrave brings 70+ recipes for all things sweet from the founders of the Prairies' famous bakery. Growing up on the family farm near High River, Alberta, sisters Carolyne McIntyre Jackson and Jodi Willoughby were surrounded by talented bakers, including their mother, grandmothers, and aunts. In the twenty years since the pair launched their business, Crave has become famous across the Prairies and beyond for its delicious, beautifully decorated cakes, cupcakes, and cookies, and the pale blue Crave box itself synonymous with special events. To celebrate the bakery's twentieth year in business, Carolyne and Jodi share over 70 of their favourite sweet recipes with home cooks. The book features stunning recipe photography and anecdotes about the bakery's beginnings, its loyal staff and customers, and the milestones as its grown to six locations. With detailed how-tos on filling and decorating, stocking a desserts-ready pantry, and key kitchen tools, Crave includes chapters dedicated to cupcakes and cakes, cookies and bars, pies (including the ultimate pie pastry), loaves, and recipes lovingly adapted for gluten-free and vegan diets. You'll find recipes forHomestyle Banana CupcakesPumpkin Spice Latte CupcakesSalted Chocolate Chunk CookiesRaspberry Sour Cream PieZucchini Pecan LoafFarmer's Butter SauceCoconut Custardand Crave's famous buttercream icing in all its mouth-watering variations!

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Book SynopsisThis is the complete guide to successful pastry making, with 135 delicious recipes and all the essential information you need to make perfect pastry every time. It includes recipes for all the types of pastry, from shortcrust and choux to puff, strudel, hot-water crust and filo. It offers practical advice on preparing a range of tasty fillings, and recipes for great pie glazes and sauces.

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Book SynopsisThis is a complete guide to cake decorating, with over 100 projects, from traditional classics to the latest in contemporary designs. It is an inspiring collection of classic cake recipes and a comprehensive instruction course in cake making and decorating skills, in one easy-to-follow volume. It features 100 fantastic step-by-step cake decorating projects, from traditional, novelty and special occasion cakes, to wedding, christening, birthday and Christmas cakes. You can learn the techniques for working with royal icing, sugarpaste and fondant, marzipan, butter icing, fudge frosting, glace icing and chocolate icing. Cake recipes include One-stage Victoria Sandwich, Madeira Cake, Rich Fruit Cake, Black Forest Gateau, Gorgeous Chocolate Cake and Fresh Fruit Genoese. Techniques and projects are shown in 750 step-by-step photographs, making the decorating stages easy to follow. This comprehensive book is the ultimate guide to making and decorating cakes. The first section covers the basics, with recipes for a variety of classic sponge and fruit cakes, and icings and frostings, as well as stage-by-stage techniques for covering, piping and decorating. There are plenty of ideas for embellishments, from ribbons to home-made chocolate curls. The second half contains 100 projects, each with detailed instructional photographs and a glorious picture of the finished cake. Recipes include Iced Fancies, Trailing Orchid Wedding Cake, Teddy Bear Christening Cake, and even a Dinosaur Cake. With tips throughout, and everything shown step by step, it is simple to achieve stunning results with every cake.

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Book SynopsisThis is an irresistible collection of cake recipes that are perfect for ending any meal. It includes creamy gateaux, rich and luxurious chocolate creations, sweet and fruity bakes, and a selection of dinner-party showstoppers. The recipes include Pineapple and Ginger Upside-Down Cake, Lemon Roulade with Lemon-Curd Cream, Raspberry and Hazelnut Meringue Cake, White Chocolate Cappuccino Gateau, Chocolate Gooey Cake, Rum and Raisin Cheesecake, and Croquembouche. It contains all kinds of ideas for fillings, toppings and sauces, so that you can create a complete dessert. It features more than 250 photographs include step-by-step shots and a picture of every finished dish, making it simple to achieve successful results. Cakes are not just for afternoon tea. With an endless choice of sticky, fruity, frosted, creamy or chocolatey delights on offer, this book presents 50 recipes that are ideal for dessert. From the simple and fruity, served with a dollop of cream, to the shamelessly indulgent chocolate-coated creations, there is a cake for every occasion here. Most cakes can be made ahead of time, making them an excellent choice with which to finish a special meal. Stage-by-stage instructions and inspirational photographs make is easy to achieve impressive results, and a handy section on fillings, toppings and sauces provides all the additional tips any dessert-maker needs.

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Book SynopsisThis title features 100 recipes for traditional breads of the world shown in 600 photographs. It includes great classic breads, such as Italian Ciabatta, French Baguettes, Irish Soda Bread, and San Franciscan Sourdough, as well as less well-known, but no less delicious breads, such as Portuguese Corn Bread, Welsh Clay Pot Loaves, and Syrian Onion Bread. A detailed step-by-step techniques section explains every stage of the bread-making process, as well as a complete guide to useful baking equipment. There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This comprehensive guide provides the answers, combining fabulous close-up photographs with essential information and delicious recipes. Organized by country, there are over 100 breads from every corner of the globe - from France and Italy to the West Coast of America. Each recipe includes step-by-step instructions, from mixing the dough to baking the loaf. Whether you'd simply like to identify an unusual bread, or want to try your hand at baking a classic loaf, this book is an essential addition to every cook's kitchen shelf.

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Book SynopsisThis book explores a huge range of exciting baking ideas, ensuring that you can bake with complete confidence. It covers everything from rustic cookies and breads to sumptuous cakes and sophisticated tortes, as well as explaining basic techniques, traditional baking secrets and modern innovations. Chapters include Biscuits, Cookies & Bars; Buns & Tea Breads; Yeast Breads; Pies & Tarts; and Cakes & Gateaux - and all are simple to follow. A special section of party cakes brings creative cake decoration within everyone's reach. Open the book to discover all the joys of baking, and create enticing home-made treats to share with your family and friends.

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Book SynopsisWake up and enjoy the most important meal of the day with over 60 relaxed recipes for every morning occasion, from lazy lie-ins to brunch parties. For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone’s brunch style. With meat, fish, vegetarian and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.

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Book SynopsisSelected for Delish Best Cookbooks 2023Tasty, enticing, and bursting with flavour, Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy.Divided into two halves - savoury and sweet - the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savoury dishes. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.Trade ReviewPacked with punchy flavours, [Crystelle's] simple but creative salads serve up sunshine on a plate. * Daily Mail *With charming anecdotes and vibrant photography, this cookbook is a beautiful feast for the eyes that will help cooks create a bountiful feast for their stomachs. * Library Journal *Great British Bake Off finalist Crystelle Pereira shares her exciting experiments with flavour with these tantalisingly tasty creative bakes! * Food Heaven *Flavour Kitchen... encourages food enthusiasts to not be afraid of experimenting with offbeat flavours. * Elle India *Pereira is well on her way to celebrity chef status -- Katie Wright * The Independent *

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Book Synopsis

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Love eating cake? Well, this weekend, get into the kitchen and bake a cake yourself. Baking is fun when you know how to do it, and you don’t need lots of equipment or expensive ingredients.Learn to Bake explains baking terms (how do you beat, fold or cream?) and special ingredients (what is strong bread flour?). Then it tells you everything you need to know to bake for every occasion and every person in your life.Bake the recipes in this book with your friends and family – get everyone involved, make a mess, have some fun and bake something to be proud of.

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This book is for the baker who wants to whip up a cake for an office party, traybake for a kid’s birthday or pudding to follow a simple supper. Using straightforward, easy-to-follow techniques, there are foolproof recipes for cakes, traybakes, bread, biscuits, tarts, pies, puddings and desserts.If you are a confident baker or ready to move onto the next stage, each chapter also showcases the best recipes from the series – Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from series 4.There are step-by-step photographs to guide you through the more complicated techniques and beautiful photography throughout, making this the perfect gift for all bakers.The finalists' recipes will be available after the final has transmitted in October. For more information go to: www.bakeoffbook.co.uk.

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Book SynopsisFrom simple glazed rings to decadent filled treats, there is a recipe to suit everyone in this gorgeous book. You can try classics such as Jam, Custard, Toffee, Chocolate and Salted Caramel, as well as modern twists like Red Velvet, Peanut Butter and Jelly, and Orange Ricotta. It includes a chapter that covers traditional tastes from around the world, such as Apple Fritters, Yum Yums and Churros. There are recipes for both baked and fried doughnuts, so you can choose a healthier choice, if you like. Every recipe is written and photographed by Mowie Kay, who provides clear instructions and inspiring stage-by-stage pictures to make it easy to achieve success. A concise introduction covers all the techniques you will need to get going, as well as any special equipment. Whether oozing with jam, coated in chocolate or simply dusted in sugar, there is nothing more satisfying than a fresh doughnut, eaten warm from the fryer. This collection of 50 recipes celebrates tastes from all around the world. Options include Chocolate Fudge Doughnuts, Baked Coffee Doughnuts, Lemon Doughnuts, Crullers, Oliebollen, Marbled Doughnuts and Pistachio Pockets. There are recipes for gluten-free, egg-free, and whole-wheat doughnuts, as well as ideas for doughnut hole pops, doughnut croquembouche, and a doughnut and butter pudding. With such a diverse range of ideas, there is something for everyone in this charming cookbook.

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Book Synopsis'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' - Nigella Lawson The first book from Scotland's celebrated and award-winning Bad Girl Bakery. Unapologetically generous and indulgent, Jeni Iannetta's cakes, bakes and biscuits have won plaudits ever since the bakery opened in 2017. They have supplied breakfast muffins for the Caledonia Sleeper's First Class customers, and cakes and bakes to National Trust Scotland, but at the heart of the business is their cafe in Black Isle village Muir of Ord. For Jeni, baking is about the occasional indulgence that’s worth it. It's about baking being a process that brings you joy. These aren't recipes with hundreds of steps, requiring loads of specialist kit; it's about baking with the best ingredients, and recipes that celebrate texture and flavour and are inspired by home baking techniques. They are do-able, fast, with simple steps and tricks that yield the tastiest results and look great without hours and hours of work. With chapters including everything from 'Cake for Breakfast' to 'Leftover Cake' (who wouldn't bake extra cake to make themselves a Hot Mess?), via an entire section dedicated to Millionaire's Shortbread, Bad Girl Bakery brings together over 100 of Jeni's best bakes. Recipes include Pimped-up Shortbread; Salted Caramel Crumble Bar; Granola, Berry & Yoghurt Muffins; White Chocolate & Cardamom Sticky Buns; Chocolate Caramel Layer Cake; Vegan Hazelnut Millionaire; Deluxe Coconut Brownies and many many more. Because Bad Girls make good cake…Trade Review'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' -- Nigella Lawson

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Book SynopsisMaking the classic French pastry at home is much easier with the help one of Europe's top pastry chefs and hundreds of step-by-step instructions and colour photographs.

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Book SynopsisThe appeal of bundt-style cakes is stronger than ever. The distinctive ring shape of a Bundt pan is more popular than ever, with many next-generation bakers discovering their unique and iconic shape for the first time. Julie Hession has created 100 delicious and versatile recipes for every occasion.

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