Baking Books

Book SynopsisA superb box collection of delectable recipes in 10 irresistible cookbooks. A fantastic recipe collection offering sweet treats and inspiration for every occasion, whether a family get-together, a finale to an elegant dinner, or a children's birthday party

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Book SynopsisIcebox cakes, traybakes, teatime slices, fridge-rolls, cheesecakes and other delicious sweets - without an oven!

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Book SynopsisA Manchester-based baker presents the ultimate in show-stopping cakes that seem to defy gravity with parts that float in mid-air, creating a spell-binding illusion for any party.

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Book Synopsis''There''s everything from classic carrot cake to Black Forest gateau; no scales or tins requires. The perfect night in.'' The Independent A delicious cake you make in a mug, in a microwave, in less than 10 minutes? Yes, it may sound crazy but it actually works and this latest baking craze is quickly catching on, spreading across blogs and Instagram and Pinterest with photographic proof of baking brilliance. Fancy giving it a try? Here is the definitive mug-cake cookbook that will guarantee you success every time with 40 fantastic, foolproof recipes. Covering everything from everyday classics (carrot, chocolate, vanilla), through more special occasion fare (birthday bonanza, red velvet valentine, black forest gateau) to treats and puds (choc fudge, knickerbocker glory), happy hour (pina colada, Irish cream) and of course not forgetting low-fat, dairy-free, gluten-free, sugar-free cakes to stop you from getting completely carried away... So when you wa

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Book SynopsisTable of ContentsRecipe Contents xiii Preface xxi 1 The Baking Profession 3 Baking: Historical Background 4 Baking and Pastry Careers 10 2 Basic Professional Skills: Bakeshop Math and Food Safety 15 Using Formulas 16 Measurement 19 Using Baker’s Percentages 23 Cost Calculations 28 Food Safety and Sanitation 30 3 Baking and Pastry Equipment 41 Large Equipment 42 Pans, Containers, and Molds 46 Hand Tools and Miscellaneous Equipment 49 4 Ingredients 55 Wheat Flour 56 Other Flours, Meals, and Starches 63 Sugars 67 Fats 71 Milk and Milk Products 75 Eggs 79 Leavening Agents 82 Gelling Agents 86 Fruits and Nuts 88 Chocolate and Cocoa 90 Salt, Spices, and Flavorings 94 5 Basic Baking Principles 99 Mixing and Gluten Development 100 The Baking Process 104 After Baking 106 6 Understanding Yeast Doughs 109 Yeast Product Types 110 The 12 Steps of Yeast Dough Production 111 Standards of Quality for Yeast Goods 120 7 Lean Yeast Doughs: Straight Doughs 123 Mixing Methods and Mix Techniques 124 Controlling Fermentation 129 Producing Handcrafted Breads 131 Makeup Techniques 147 8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 163 Sponges and Other Yeast Pre-Ferments 164 Sourdough Starters 167 Dough Temperatures and Fermentation 171 From Fermentation to Baking 171 9 Rich Yeast Doughs 191 Sweet Dough and Rich Dough Formulas 192 Laminated Dough Formulas 198 Makeup of Rich-Dough Products 203 10 Quick Breads 221 Muffin Mixing and Production Methods 222 Biscuit Mixing and Production Methods 224 Formulas 226 11 Doughnuts, Fritters, Pancakes, and Waffles 239 Doughnuts and Other Fried Pastries 240 Pancakes and Waffles 252 12 Basic Syrups, Creams, and Sauces 261 Sugar Cooking 262 Basic Foams: Whipped Cream and Meringues 265 Custard Sauces 270 Dessert Sauces and Chocolate Creams 277 13 Pies 293 Pie Doughs 294 Assembly and Baking 298 Fillings 302 Standards of Quality for Pies 322 14 Pastry Basics 325 Pâte Brisée and Short Pastries 326 Puff Pastry 329 Éclair Paste 344 Strudel and Phyllo 350 Baked Meringues 356 15 Tarts and Special Pastries 365 Tarts and Tartlets 366 Special Pastries 375 16 Cake Mixing and Baking 389 Principles of Cake Mixing 390 Mixing High-Fat or Shortened Cakes 392 Mixing Egg-Foam Cakes 396 Cake Formula Balance 401 Scaling, Panning, and Baking 402 Standards of Quality for Cakes 405 Altitude Adjustments 407 17 Assembling and Decorating Cakes 431 Preparing Icings 432 Assembling and Icing Simple Cakes 446 Basic Decorating Techniques 450 Planning and Assembling Specialty Cakes 458 Procedures for Specialty Cakes 466 18 Cookies 491 Cookie Characteristics and Their Causes 492 Mixing Methods 493 Types and Makeup Methods 495 Panning, Baking, and Cooling 498 Standards of Quality for Cookies 499 19 Custards, Puddings, Mousses, and Soufflés 527 Range-Top Custards and Puddings 528 Baked Custards and Puddings and Steamed Desserts 531 Bavarians, Mousses, and Charlottes 541 Dessert Soufflés 563 20 Frozen Desserts 567 Identifying Quality Ice Cream and Sorbet Desserts 568 Preparing Ice Creams and Sorbets 571 Preparing Still-Frozen Desserts 580 21 Fruit Desserts 589 Handling Fresh Fruits 590 Preparing Fruit Desserts 598 22 Dessert Presentation 619 Overview of Dessert Plating 620 Practical Plating Guidelines 622 23 Chocolate 647 Production and Tempering of Chocolate 648 Molding Chocolate 652 Chocolate Decorations 653 Chocolate Truffles and Confections 660 24 Marzipan, Pastillage, and Nougatine 669 Marzipan 670 Pastillage 674 Nougatine 678 25 Sugar Techniques 683 Boiling Syrups for Sugar Work 684 Spun Sugar, Caramel Decorations, and Poured Sugar 685 Pulled Sugar and Blown Sugar 691 Boiled Sugar Confections 698 26 Baking for Special Diets 705 Nutritional Concerns 706 Food Allergies and Intolerances 710 Modifying Formulas for Special Needs 713 Appendix 1 Large-Quantity Measurements A-1 Appendix 2 Metric Conversion Factors A-26 Appendix 3 Decimal Equivalents of Common Fractions A-27 Appendix 4 Approximate Volume Equivalents of Dry Foods A-28 Appendix 5 Temperature Calculations for Yeast Doughs A-29 Appendix 6 Egg Safety A-31 Glossary G-1 Bibliography B-1 Recipe Index I-1 Subject Index I-11

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Book SynopsisYoutuber and actress Tanya Burr is back with her very first cookbook, sharing her passion for baking and all her favourite recipes. As well as cakes and bakes, readers will love Tanya''s delicious and simple puddings, loaves and pastries. From everyday staple bakes to sweet treats for special occasions, Tanya''s got the perfect recipe, every time, including: - Tanya''s Ultimate Celebration Cake - Banoffee Pie - Salted Caramel Cheesecake - Rhubarb and Custard Muffins - Earl Grey Tea Loaf - Tanya''s Nanny''s Apple Pie - Smarties Flapjacks So make yourself at home in the kitchen with Tanya and treat yourself, your friends and family to something delicious!

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Book SynopsisA warm, feel-good novel perfect for fans of Cathy Bramley and Holly Hepburn

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Book SynopsisThe ultimate guide to baking and decorating creative cakes for any occasion.From mastering the basics of cake decorating and learning how to pipe, emboss, model, and airbrush your cakes and cake pops, discover everything you need to transform a cake into a work of art!Cake and cupcake decorating have never been easier thanks to this handy cake design guide. Here''s what''s inside:- A dedicated cake decorating techniques chapter provides 100s of ideas for piping, stencilling, painting, and carving- Shows you how to make and use the basic key ingredients, from the perfect recipe for fondant to piping with buttercream icing and making chocolate ganache- A range of showstopping baking projects - many of which are complete with cupcakes or mini cakes variations - A complete guide to cake decorating equipment ensures you have everything you needGet the skills you need to decorate cakes like a pro with this baking book for beginners

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Book SynopsisIn Pie for Everyone, New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home.“Armed with its recipes, you’ll be able to make pie for vegans, gluten avoiders, lard fanciers, whole-grain purists and butter-crust traditionalists. The last group will be especially happy.” —New York Times Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, flaky crust and perfectly balanced filling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. Recipes include: Strawberry-Rhubarb Pie Key Lime Meringue Pie Chicken Pot Pie Vegan Pumpkin Pie Chocolate Cream Pie A champion of locally sTrade Review‘“Pie for Everyone” means what it says: Armed with its recipes, you’ll be able to make pie for vegans, gluten avoiders, lard fanciers, whole-grain purists and butter-crust traditionalists. The last group will be especially happy. Petra Paredez, a wizard with a rolling pin who founded Petee's Pie Company in New York, has a method for sneaking more butter into pie dough than I thought possible. This produces the melting, tender deliciousness that those of us who admire Petee’s know well. There are small, improving deviations from standard recipes throughout the book, but tradition is the backbone of “Pie for Everyone.”’ -- Pete Wells * The New York Times *

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Book SynopsisOur day is marked by what comes out of the pastry section, and there''s always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it''s hard to choose one. (There''s no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There''s something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.Chapters include:How to be good at baking: general notes; Store cupboard; Sweet & savoury breaTrade ReviewAfter the success of their multi-award winning debut, Sarit Packer and Itamar Srulovich set the bar pretty high for the much anticipated Honey & Co follow up, but they have pulled it off with aplomb... the book is beautifully written and designed, the recipes failsafe and dependable, and each page is shot through the enticing aromas and flavours of the Middle Eastern kitchen. * Crumb Magazine *This is a great book for anyone who's even moderately interested in baking, or just eating amazing things, but baking pros will get a lot out of it, too. * Delicious Magazine *The recipes are so fragrant and beautiful - very inspiring. * Woman & Home *It contains mouth-watering photographs and recipes that you wouldn't normally find in a baking book. * Bath Magazine *The husband-and-wife team, who together run Honey & Co in London's Fitzrovia, return with more Middle Eastern soul food magic - this time baking, with everything from sticky buns to pastries to cookies. * Gransnet *Most cookbooks now are promising either health or comfort. On the comfort side are the baking books. With their consoling rivers of ganache, they have an air of childish innocence. Obesity crisis? What crisis? My favourite of 2015 is Honey & Co: The Baking Book by Itamar Srulovich and Sarit Packer. Honey & Co cakes - from blueberry, hazelnut and ricotta to courgette and golden raisin - are not light on sugar, but to my mind they taste better than anyone else's. * Guardian, best cookbooks 2015 *My first-choice restaurant for any special occasion is Honey & Co and Honey & Co: The Baking Book by Sarit Packer and Itamar Srulovich allows you to (or try to) recreate the Middle Eastern magic at home with recipes including lamb and spinach pastries and lemon, blueberry and cream cheese squares. * Daily Express *Srulovich and Packer were one of the star turns at this year's Ballymaloe Litfest and this is crammed with recipes from their London restaurant. The Middle Eastern sensibility is still trendy, and these recipes are all crowd-pleasers. Highlights include sticky buns crammed with cherries and pistachios; loaves of rich dough rolled with chocolate, hazelnuts and cinnamon; and crumbly shells of pastry filled with lamb or aubergine. * Sunday Times (Ireland) *Buns for breakfast, pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants. * Observer Food Monthly *The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure. * Guardian *Praise for Honey & Co: Food From the Middle East: * . *There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it. * Food Book of the Year - The Sunday Times *The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. * Time Out, Cookbook of the Week *Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed. * BBC Good Food Magazine *The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. * Guardian *The modest subtitle of Honey & Co's debut cookbook, Food from the Middle East, published this month, doesn't begin to capture the richness and variety of the recipes - sardines cured in vine leaves, oxtail sofrito, their celebrated feta and honey cheesecake. But it's not just about the superb dishes: the book also captures a sense of place, bottling the personality of the tiny, 10-table restaurant on London's Warren Street that won last year's Observer Food Monthly award for best newcomer. -- Killian Fox * Observer Food Monthly *

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Book SynopsisChic & Unique Vintage Cakes:Bestselling cake decorating author Zoe Clark shows you how to take inspiration from your favourite vintage clothing, furniture, items and keepsakes to create stunning vintage cake designs.From elegant tiered lace and floral cakes to amazing jewellery box and carousel shaped novelty cakes, each of the 10 incredible cake designs is accompanied by two smaller designs for vintage-inspired cupcakes, cookies, fondant fancies and more. Includes all the cake recipes you need, and simple step by step instruction for all the essential cake decorating techniques, from covering cakes and stacking tiered cakes, to piping royal icing and stenciling. Zoe even breaks down advanced suspension techniques into easy to follow steps so that you can create stunning shaped novelty cake designs at home. Includes a wide range of cake decorating projects so you''ll be sure to find something to suit your own experience level, whether you Table of ContentsProjects to Include: Lace Tiered Wedding Cake Design Jewellery Box Novelty Cake Design Art Deco Tiered Cake Design Floral Hat Box Novelty Cake Design Sewing Machine Novelty Cake Design Pinwheel Tiered Cake Design Antique Clock Novelty Cake Design Charleston-themed Tiered Cake Design Vintage Telephone Novelty Cake Design 1950s Dress Novelty Cake Design

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Book SynopsisBlooming marvellous cake decorating ideas for spring, summer, autumn and winter... all made with delicious buttercream! This stunning collection of floral buttercream cake decorating projects for all seasons is brought to you by the world's leading instructors of buttercream techniques, Queen of Hearts Couture Cakes, bestselling authors of The Contemporary Buttercream Bible, 100 Buttercream Flowers and Buttercream One-Tier Wonders.Bursting at the seams with beautiful buttercream blooms, this bumper cake decorating book gives you all the inspiration and know-how you need to create sensational floral cakes all year round. Each of the 16 design concepts is presented as a spectacular tiered cake, a more accessible single tier cake and a beginner-friendly batch of cupcakes, making over 50 projects in total! From piping buttercream flowers on cupcakes to creating jaw-dropping buttercream wedding cakes this is the ultimate guide to cake decTable of ContentsIntroduction BUTTERCREAM BASICS Our Buttercream, Colouring, Equipment, Piping, Nozzles PIPING FLOWERS Upright petal stroke, Pulled petal stroke, Simple petal stroke, Two-stroke petal, Other petal strokes, Pressure piping, Succulents, Leaves CAKE BASICS Cake recipes, Stacking and dowelling, Covering SPRING Violet Springtime Spiral The Full Floral Spring Wreath Spring Pastel Cascade SUMMER Our Naked Cake Dahlias on Display Birdcage Bouquet Summer Succulents AUTUMN Opulent Autumn Cascade Bountiful Berries Red and Gold Fall Foliage Perfect Pumpkin WINTER Winter Warmer Dear Reindeer Shimmering Winter Wonder Floral Christmas Tree Templates Suppliers About the Authors Acknowledgments Index

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Book SynopsisMake cakes that sparkle with this comprehensive guide to metallic cakes from leading wedding cake designer Faye Cahill. Faye begins by exploring all the different materials available to the modern cake decorator, from gold leaf to edible paint, food-grade sprays, edible glitters, lustre dusts, edible sequins and more, then shows you in step-by-step detail the techniques you need for success. Twelve stunning gilded cake projects follow, showing you how to put your newfound skills to use on creative cake designs, each with an accompanying smaller project that is perfect for beginners to tackle before attempting the larger cake. Create spectacular cakes that shimmer and shine with this unique must-have guide.Trade Review"Faye Cahill has taken metallic cakes to an all new, gorgeous level... sharing her tips, tricks and methods with easy-to-understand (and do!) instructions! A most 'brilliant' addition for any cake designer's library!" — Wendy Kromer-Schell, co-author Martha Stewart's Wedding CakesTable of ContentsIntroduction Recipes: ganache, meringue, royal icing, edible glaze Equipment: essential tools and equipment required for multiple cake projects Edible Materials: gumpaste, fondant, cornflour, piping gel, wafer paper, chocolate, edible beads Metallic Materials: lustre dusts, aerosol sprays, gold and silver leaf, dragées, glitter METALLIC TECHNIQUES Painting: lustre wash and mixing colours, hand painting, transferring a design, calligraphy, highlighting Gilding: using gold and silver leaf Airbrushing: flooding, stencilling Applying: edible beads, wafer paper, sequins, dragées, glitter Finishing: alternatives to alcohol, buffing, polishing Golden Rules: designing with metallic in mind 12 stunning step-by-step CAKE PROJECTS using the techniques learned and more GENERAL TECHNIQUES Layering, applying and smoothing ganache Covering with fondant Dowelling and stacking Cake board finishing, icing and trimming cake board Templates, Suppliers, About the Author, Acknowledgments, Index

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Book SynopsisPacked with recipes for deliciously unpretentious, modern rustic food, The Tin and Traybake Cookbook is for everyone who loves to cook and eat beautiful food. Baking tins usually see daylight only when we''re making cakes or the Sunday roast. But with a little imagination, these kitchen stalwarts can do so much more. Did you know that the best chocolate brownie tin is also a perfect fit for Sweetly spiced roast chicken with chorizo or Blackberry vodka marshmallows? That a simple loaf tin can make a mean Berry ripple ice cream and towering Spicy sausage and fennel lasagnes, as well as heartbreakingly tasty bread? Or that a classic tray bake tin is the ideal size for an Oven baked chicken and roast garlic risotto and a Sweet potato and mustard gratin as well as Almond and blueberry bars?By making better use of what''s already in our kitchens, we can create more space in our homes and in our lives to enjoy what we eat.

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Book SynopsisNew friendship is just a stay away . . .''Heart-warming, uplifting and utterly sweet, this book certainly lives up to its sunny name''⭐ ⭐ ⭐ ⭐ ⭐ reader review''What a truly stunning read this book is . . . Heart-warming and beautifully written''⭐ ⭐ ⭐ ⭐ ⭐ reader review''Books like this make me realise again why I love reading''⭐ ⭐ ⭐ ⭐ reader review''Would recommend this series and can''t wait for book 4 later in the year!!''⭐ ⭐ ⭐ ⭐ ⭐ reader review''I love this book. I have read the others in the series but I think this is my favourite so far''⭐ ⭐ ⭐ ⭐ ⭐ reader review''Just a wonderful lovely sweet book''⭐ ⭐ ⭐ ⭐ ⭐ rea

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Book SynopsisDon''t just celebrate - bake!With judges'' recipes from Mary Berry and Paul Hollywood, and bakers'' recipes from the Class of 2015, this is a beautiful book for homebakers everywhere inspired to celebrate with their own signature bakes.From three-tiered cheesecakes to black forest gateau, vol au vents to crème brulee, ice cream roll to Spanish windtorte, this year''s record-breaking series of Bake Off was a celebration of everything that''s great about British Baking, and these easy to follow recipes will help you recreate that magic in your own kitchen.Discover new flavours and techniques with the helpful tips in the ''baker''s guide'', ''meet the bakers'' with inspiring insights into what got them baking, and try cake, bread and dessert ideas from around the world.Celebrations includes recipes for every occasion, from family meals and home-cooked teas to the big dates like Christmas and Diwali, Halloween and birthdays, as well as technical challenge

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Book Synopsis'The Joy of Baking is a wonderful book: warm, engaging, non judgemental and completely accessible' - Ruby Tandoh---Discover the therapeutic power of baking in this warm and uplifting book, and embrace a world of floury calm with 20 mouth-watering recipes.This book encourages you to become absorbed in the everyday magic of transforming a few simple ingredients into something utterly delicious. From the focus of baking sourdough to the quick-win of a cheesy biscuit, gut-friendly muffins to crowd-pleasing carrot cake, there is a recipe for every mood and every occasion.Steph Blackwell took her own baking journey to the final of The Great British Bake Off, and having experienced the wellbeing benefits of baking first-hand, she is on a mission to share her passion with others and sprinkle a little baking joy in the world.Trade ReviewThe Joy of Baking is a wonderful book: warm, engaging, non judgemental and completely accessible, no matter who you are. Steph's compassion shines through in every recipe - as well as reminding us of the pleasures of baking, she's a sensitive, thoughtful guide in matters of self-care, confidence and mental wellbeing.(Ruby Tandoh, author) -- Ruby Tandoh, author * Ruby Tandoh *

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Book SynopsisAmazing bakes for every seasonI'm Jessie a baker on a mission to spread seasonal joy! I hope you love baking and decorating these super cute, easy treats with all the chocolate goodies. Use up your leftover chocolate eggs to bake Easter brownies and cheesecake, turn peanut butter cups into a spooky chocolate slab, make Christmas candy cane cupcakes and a chocolate orange cake and so much more.Cupcakes, cakes, cookies, brownies, blondies, slabs, sweet sharing boards and chocolate drinks galore.Find me on Instagram @jessie.bakes.cakes

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Book SynopsisThe hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance ? and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone?s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings ? some innovative, some classics ? with beautiful full color photographs.

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Book SynopsisNamed one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.Trade Review“From babka to breadsticks, Breaking Breads is a definitive guide.”—Food Wine, The Best Cookbooks for 2016 “A delight to contemplate, offering up utterly creative and beautiful challahs, babkas, rugelach, burekas, and pita, with a small array of savory dips, salads, and condiments at the end. It’s baker porn.”—The Boston Globe, The Season’s Best Cookbooks “Uri Scheft’s new cookbook falls midway between two trends—Old World baking and Israeli cuisine—and the results are deeply satisfying. . . . Scheft’s recipes are fairly simple for a baking book, without the torturously long instructions many traditional methods can include. And there are plenty of sidebars, with tips.”—Los Angeles Times, Our Favorite Cookbooks of Fall 2016 “Stunning. . . . Scheft, the force behind Lehamim Bakery in Tel Aviv and Breads Bakery in New York, has contributed mightily to the canon of bread-focused books not only for his wizard use of Middle Eastern ingredients but also for helping to create such stunning process and technique photography.”—The Washington Post, The Best Cookbooks of 2016 “[Scheft’s] generously portioned recipes for basic doughs (e.g., challah, babka, brioche, flatbreads) lend themselves to endless variation, and general home bakers can use them to produce both simple rolls and dramatic, festive loaves. [The book] explains the dough’s look and feel during all stages of preparation and includes plenty of step-by-step photographs to illustrate more challenging braiding, coiling, and other shaping techniques. . . . An essential modern Middle Eastern baking collection featuring delights such as shakshuka focaccia and chocolate rugelach.”—Library Journal, starred review “No matter your heritage, this collection will expand your horizons.”—Minneapolis Star Tribune “This beautiful book . . . provides a thorough look into the many influences that have shaped the world of Israeli baking . . . full of enough details and photos to encourage even a novice baker to bake.”—Haaretz.com “Drawing from his Israeli heritage, childhood love of fresh breads, and global travels, Uri makes the international classics . . . and lesser-known European, Israeli, and Middle Eastern Breads . . . accessible for the home baker. . . . This cookbook is truly a bread baker’s guide to Europe and the Middle East.”—Bake from Scratch magazine “A bold and beautiful collection of updated classics and playful riffs.”—The Forward “To sample Scheft’s chocolate babka is at once a blessing and a curse: It’ll become an obsession. But thanks to [Breaking Breads] you can make it at home—with the help of step-by-step photograph instructions that ensure babka success.”—TastingTable.com “Uri Scheft is the quintessential Israeli baker. His breads, pastries, and babkas have been blowing my mind since I first ate them on the sidewalk of his bakery in Tel Aviv. This is the book that I have been yearning to read."—Michael Solomonov, author and chef/owner of Zahav "Uri Scheft's reader-friendly instructions, gleaned from a lifetime of baking, lead would-be bakers into the kitchen. I love this book."—Joan Nathan, author of King Solomon's Table “I've been waiting for Uri to reveal the secrets to his incredible babka and chocolate rugelach. He finally reveals them and more in Breaking Breads, which melds Middle Eastern flavors with modern tastes. I'm looking forward to rolling up my sleeves and baking my way through his groundbreaking book.”—David Lebovitz, author of My Paris Kitchen “The ultimate modern guide to the world of global Jewish and Middle Eastern baking. Master baker Uri Scheft shares his craft and knowledge of craveable savory and sweet baked goods, inviting you to make them in your own home.”—Lior Lev Sercarz, author and owner of La Boîte "From challah to kubaneh, burekas to pita, this is the most definitive and important book on Israeli breads and baking."—Einat Admony, author and chef/owner of Taïm and Balaboosta

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Book Synopsis“The definitive book on Southern baking . . . a master class in making memorable baked goods.”—Bon AppétitIACP Cookbook Award WinnerJames Beard Award FinalistGeorgia Author of the Year Award WinnerNamed a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and moreNamed a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of HomeNamed a Best Cookbook to Read and Gift by ThrillistNamed a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear! Time to get out that apron.Trade Review"Cheryl's recipes taste like home." --Jennifer Garner "Cheryl Day's Treasury of Southern Baking includes the sweet and savory recipes I wish I'd gotten from my mother and grandmothers. Whether you are a baking novice or a seasoned professional, this will soon become your batter-spattered go-to bible. Beautifully illustrated, this heartfelt work is not only a love poem to the cooks who created the recipes, it is, quite simply, a masterpiece." --Jessica B. Harris, culinary historian, lecturer, and author of High on the Hog "There has never been and will never be a more comprehensive book on Southern baking." --Sean Brock, chef, restaurateur, and author of Heritage and South "Cheryl Day's delicious recipes and family stories reveal how she has used classic Southern desserts to hone her own voice. I live for a book like this one that is unapologetically Black and proud and honors our ancestors by keeping their stories alive through food." --Mashama Bailey, chef and coauthor of Black, White, and The Grey "I trust Cheryl Day. This applies not only to her recipes but also to her stories, her character, and her style. This treasury comes from a woman who is herself a treasure." --Julia Turshen, author of Simply Julia, host of Keep Calm & Cook On, and founder of Equity at the Table "Cheryl has created a tribute to all the Southern bakers who came before her by honoring their craft, recipes, and writings and then making them her own. I dare the reader to skim a recipe, indulge in the stunning photography, and not want to put their hands in flour." --Anne Quatrano, chef and restaurateur, Star Provisions Market + Cafe "Baking is, at its best, about resiliency and connectivity. And bakers, at their best, are mapmakers leading us to this connection through the drama of history. Cheryl Day is one of America's finest mapmakers. She has given us a brilliant book." --Lisa Donovan, pastry chef and author of Our Lady of Perpetual Hunger

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Book Synopsis"Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."—Peter Reinhart, author of The Bread Baker’s Apprentice In the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood-Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. *Author Richard Miscovich and From the Wood-Fired Oven have been mentioned or featured in the New York Times, Saveur, Bon Appétit, NPR's "The Splendid Table", the Boston Globe and the Los Angeles Times Trade ReviewForeWord Reviews- "Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method. Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich’s extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry. Although there are several guides to building ovens and books that offer baking techniques, it’s Miscovich’s expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens. Guiding readers through the “full heat cycle” and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results. Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich’s guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn’t just a fun technique, he believes, but it’s also a way to get back some of the wisdom and fellowship that’s been lost: 'Wood-fired ovens fulfill resiliency’s requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness … Generous sharing of information among bakers, millers, and oven builders increases our community’s resilience.'"“Even if you don’t have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread baking to the next level.”--Solveig Tofte, co-owner, Sun Street Breads, Minneapolis “Finally, a modern and comprehensive wood-fired oven management book! Richard addresses innovations in oven design and offers intelligent approaches to getting the most out of your wood-fired oven. Interweaving homespun anecdotes with solid bread baking and culinary instruction while offering clear explanations of oven design, this book answers the questions and concerns of bakers of all levels.”--Melina Kelson, certified master baker, Bootleg Batard and Kendall College “So, you want a wood-fired oven to bake bread and have pizza parties? What should you build? How does it work? What else can it cook? As an oven-builder I hear these questions a lot, but the books I can recommend for cooking with fire say little about ovens, and the ones about bread and ovens don't take you very far with cooking. So I’m glad to now be able to recommend Richard Miscovich’s From the Wood-Fired Oven. He speaks with the authority of a professional baking instructor (and cook), an experienced mason, and a neighborhood baker; he also writes well, takes beautiful photos, and has a wealth of stories to tie it all together. He’s worked with leading professionals in many fields, and teaches from extensive experience with bread, pizza, meats, vegetables, desserts, etc., as well as ovens, masonry, fire, heat, and more.”--Kiko Denzer, author of Build Your Own Earth Oven “When it comes to anything wood-fired, Richard Miscovich has set the new gold standard with his comprehensive book, From the Wood-Fired Oven. Both well written and inspiring, his book takes the reader on a journey that will delight and educate amateur and professional bakers alike. Richard is a master of this ancient craft, and his expert command of formula development, along with his knowledge of the classic and cutting-edge concepts in wood-fired oven construction, use, and maintenance, make this book unique and a must-have for any baker's library!”--Ciril Hitz, author of Baking Artisan Bread and Baking Artisan Pastries and Breads “Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book; he talks to the reader in a way that makes you feel that he is right in front of you, sharing his experiences, encouraging you to travel down a path that has brought him to where he is. His personal stories and experiences take this book beyond great, to one of a kind. I like that he doesn’t assume the reader knows anything. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. He covers all the details and answers all the questions before you have to ask. It is a must-have addition to the collection of any food enthusiast, amateur or professional!”--Jeff Yankellow, board chair, Bread Bakers Guild of America “This is the book for which all wood-fired oven owners, hopeful owners, and serious bakers have been waiting. Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic – dare I say, soulful. He ignites the fire within, and compels us to want to know what he knows and to bake as well as he bakes. In this book, he shares it all.”--Peter Reinhart, author of The Bread Baker’s Apprentice and Artisan Breads Everyday Booklist- "It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts—not to mention the 50-something recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread-baking, from ingredients to proofing. Every chapter is filled with color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging."

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Book SynopsisIrresistible Plant-Based Treats with Less Than 300 Calories Per Serving Enjoy vegan takes on decadent cakes, gooey brownies, flaky biscuits, savory breads and so much more without worrying about your waistline! Jillian Glenn, author of Easy Low-Cal Vegan Eats, is back with 60 scrumptious recipes that taste like the ultimate splurge-but their low calorie count means you can feel good about enjoying them. Jillian shares her secrets to recreating your favorite treats, whether you're craving something sweet, like Brown Sugar Chocolate Chip Cookies and Rich Red Velvet Cake with Cream Cheese Frosting, or something savory, like Vegan Pull-Apart Cheesy Bread and Salted Soft Baked Pretzel Bites. Thanks to generous serving sizes that will leave you feeling satisfied, you won't believe these are low-calorie or vegan. And with the option to make the recipes gluten-free, you can easily adapt each dish to meet your dietary needs. Jillian's use of fuss-free ingredients and clever techniques, like combining traditional sugar with no-calorie sweeteners, will have you eager to bake your way through every chapter-and her straightforward, easy-to-follow instructions guarantee perfect results every time.

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Book SynopsisJewish baking has brought families together around the table for centuries. In Modern Jewish Baker, Shannon Sarna pays homage to traditions while reinvigorating them with modern flavours and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita and matzah. Recipes include: Chocolate Chip Hamantaschen, Tomato-Basil Challah and S’mores Babka. Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers and other tips will have even novice bakers braiding beautiful loaves that will make any bubbe proud.Trade Review"If it’s bread that you fancy, then get Shannon Sarna’s guide to all things Jewish and doughy, Modern Jewish Baker: Challah, Babka, Bagels & More, everything from bagels to babke with stops on the way for challah and hamantaschen." -- Year in Food Round-Up 2017 - The Jewish Chronicle

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Book SynopsisComprehensive in scope, authoritative in style, and offering clear, practical and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.

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Book SynopsisFrom the perfect chocolate chip cookie (whether you prefer it chewy, crisp or in-between) to simple sugar cookies ranging in flavour from lemon to cinnamon to vanilla, from brownies and blondies to shortbread, graham crackers, macaroons and chocolate biscotti—you’ll discover more than 400 delightful cookies in these pages. From classic flavours to modern techniques, these recipes will inspire and satisfy cookie lovers and bakers at every skill level. King Arthur Baking Company’s talented and trusted kitchen experts provide an overview of essential cookie ingredients—updated and revised—along with step-by-step instructions and illustrations that result in visually impressive and incredible-tasting cookies. Recipes are enhanced with sidebars full of hints, shortcuts, troubleshooting advice and recipe lore. With tips on substitutions and variations; information about gluten-free flours; details on measuring and weighing ingredients; instructions for making icings, fillings and dips; and even advice on high-altitude baking, this truly is the ultimate cookie cookbook.

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Book SynopsisChris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert—the “cookie”—they offer 100 reliable and exciting recipes that are sure to impress. From Salted Honey Drops to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level biscuits. Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Arguin and Taylor apply new methods and rationales for ingredient pairings adapted from food science texts to develop novel base recipes and innovative techniques. In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of biscuit. Complete with mouthwatering photos, options to make ahead, decorate or indefinitely adapt, these outside-the-box recipes are the very definition of fabulous.

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Book SynopsisThis delicious collection of breads, cakes, cookies, tea breads, tray bakes and more is sure to tempt your tastebuds and appeal to a wide audience. There are recipes here that are suitable to make for any occasion including everday eating with the family, catering for school f tes, and making a stunning centrepiece that is perfect to serve at a special occasion. Baking is booming in popularity, an activity fuelled in part by a whole raft of light-hearted television programmes that encourage us all to don our pinnies, whip out the cookware and get creative in the kitchen.

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Book SynopsisThyme for Dessert is a stunningly photographed and practically minded celebration of West Coast flavours for the sweet-toothed that is sure to delight locals and visitors alike. This decadent book of dessert recipes embraces the varied flavours of the West Coast, drawing from its abundant wild and cultivated plants and from its rich medley of cultures to create mouthwatering local recipes. Covering cookies, bars, breads, cakes, pies, pastries, and frozen desserts, you'll find treats for sugar-lovers and savoury dessert fans alike in this small but mighty cookbook perfectly sized for everyday kitchen use. With ample suggestions for substitutions and a section on preserving, the home chef will find these recipes practical enough to incorporate into daily life and unique enough to impress on special occasions.Thyme for Dessert includes every type of West Coast ingredient: from local plants like spruce tips and haskaps, and abundant introduced vegetation like blackberries and zucchinis, as well as iconic staples from vibrant local immigrant communities such as garam masala and truffles. DL Acken''s latest cookbook is a gorgeous tribute to the rich flavours of her home region that showcases delicious sweets that will entice locals and visitors alike.

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Book SynopsisChetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.Discover rare but precious traditional bakes from India, as well as new spice-infused recipes. Delve into the history of Indian herbs and spices and learn how to match foods and flavours.

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Book SynopsisIn this brand-new, official tie-in to Mary’s much anticipated series, the nation’s best-loved home cook will teach you to cook with confidence, with over 120 delicious recipes. This book features all the recipes from the show, including delicious weeknight dinners, irresistible dinner party suggestions and of course, plenty of tempting traybakes and biscuits for those with a sweet tooth. Featuring her no-nonsense tips and techniques, each chapter ensures perfect results every time, whatever you’re cooking. In addition, Mary's no-fuss advice will help you foolproof your kitchen – whether that's preparing ahead to entertain a crowd, planning weekly family meals, or ensuring your store cupboard is well stocked. With Mary's no-fuss guidance, discover how every delicious dish can be made completely foolproof.Table of Contents 1: INTRODUCTION 2: SHARING PLATTERS & NIBBLES 3: BREADS, SOUPS & STARTERS 4: FISH 5: POULTRY & GAME 6: PORK, BEEF & LAMB 7: PASTA & RICE 8: SALADS & VEGETABLES 9: DESSERTS & PUDDINGS 10: SWEET PIES & TARTS 11: CAKES & BISCUITS 12: THE FOOLPROOF KITCHEN 13: CONVERSION TABLES 14: INDEX 15: ACKNOWLEDGEMENTS

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Book SynopsisLet professional baker Manuel Monade show you how to use your bread machine to produce awesome breads you can be proud of.A bread machine will make only the bread you enable it to make; sub-standard ingredients and quick, over-yeasted fermentation can only ever produce a less than exceptional loaf. But if you use your bread machine differently, respecting the basic principles of artisan baking -- understanding fermentation; the need to knead; the importance of proving; shaping; and how to get the best bake for a perfect loaf ? then your bread machine will deliver fantastic results.Recipes include a basic pain de mie for a sandwich loaf; granary; ciabatta; blue-cheese-and-hazelnut bread; sourdough; pumpernickel; and spelt.

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Book SynopsisEnjoy a taste of simpler times with Victoria Glass’ comforting baking recipes for all things retro and nostalgic. It’s not hard to see why some cakes and bakes become classics, with family recipes handed down through the generations. You have only to sink your fork into a moist Lemon Drizzle Cake or enjoy the smell of freshly-baked Cinnamon Buns to understand why there are some sweet treats that we simply can’t resist returning to again and again. This book is a celebration of those recipes, drawing from a broad culinary heritage. From cookies and cakes to pastries and desserts, Victoria charts the delicious range of some of our much-loved classics. Lesser-know smaller bakes such as Jumbles and Fat Rascals feature alongside indisputable classics such as Rock Cakes and fruit-studded Chelsea Buns. Larger cakes and pastries range from the quintessential Victoria Sponge and Hummingbird Cake, to those creations with an international flair: delight with a decadent Austrian Sachertorte or a South African Melktert. To finish, classic puddings include Apple and Blackberry Crumble and Spotted Dick. Comforting and economical, these 60 vintage recipes are guaranteed to hit all the right notes of nostalgia and deliciousness.

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Book SynopsisOver 100 chocolate baking recipes for cookies, cakes and bakes that are guaranteed to hit all the right notes of nostalgia and deliciousness! Deliciously Chocolatey Cakes & Bakes features ideas that cater for all chocolate cake lovers, with child-friendly recipes that use exciting ingredients like popping candy and homemade marshmallows, afternoon offerings for ladies who lunch, cakes to impress a love interest and recipes for the ultimate birthday cake. Clear step-by-step instructions make even the most complicated recipes feel achievable at home and there are guides on how to present your chocolate cakes and bakes as the ultimate eye candy. From biscuits, cookies and small bakes to larger cakes, pastries, desserts and puddings, Victoria charts the delicious range of some of our much-loved classics with a chocolatey twist. Smaller bakes such as Orange and Choc Chip Madeleines and Chocolate and Mint Teacakes feature alongside indisputable classics such as Chocolate Mud Cake, Torta Caprese and Caramelized White Chocolate Cheesecake. Also included are recipes for delicate and decadent petit fours, such as Chocolate and Whiskey Truffles, Chocolate Marshmallows and White Chocolate and Champagne Nougat. Whatever the occasion, chocolate cakes never go out of fashion!

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Book SynopsisWhether you're looking for perfect party cana-pies, tasty tray bakes or indulgent showstoppers, Pieminister's easy-to-follow recipes and intriguing flavour combinations will help you to bake things better. From plant-based and gluten-free creations to ones that feature sustainable meat, this book is packed with pies for everyone.Among the recipes you'll find features on some of the authors' sustainability heroes and top tips on environmentally friendly eating, as Pieminister share the wisdom they have gained over their last 20 years of pie making with a conscience. This is a cookbook that's thoughtful, delicious and most of all, fun.Shortlisted for a British Book Design and Production Award

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Book SynopsisGourmand World Cookbook Award Winner'Baking connects good people and lets them understand each other no matter what language they speak.' - ANNA MAKIEVSKAInspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. Donated by esteemed bakeries from across the globe, they include sweet and savoury breads, indulgent cakes and cookies, and delicious pies and tarts. INCLUDING...Anna Makievska of The Bakehouse, KyivMax Blachman-Gentile of Tartine BakeryRichard BertinetSarit Packer & Itamar Srulovich of Honey & Co.Vanessa Kimbell of The Sourdough SchoolAlix André of Arôme BakeryHelen GohKitty Tait of The Orange BakeryYotam OttolenghiIxta BelfrageKnead Peace, founded by Andrew Green, was born from the idea that baking is a community that has the power to make a difference.Octopus Books, a division of Hachette UK, will pay £2.50 from the sale of each print copy of Knead Peace sold in the UK to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee Registered Charity No. 1062638.

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Book SynopsisWith more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten- free - so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.Trade ReviewLeon is the future. -- Giles Coren * The Times *

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Book SynopsisTHE BRAND-NEW SUNDAY TIMES BESTSELLERBake every day the Bikers' way For the Hairy Bikers, nothing says love and home like the smell of a cake in the oven, a homemade loaf or a hearty, freshly baked pie.Here, in this ultimate collection of bakes from the nation's favourite cooking duo, you will find everything from home-made beef slices to cheese, onion & potato pie, lime & coconut drizzle cake to billionaires' shortbread, the ultimate Victoria sponge to an epic cheese & chorizo share & tear bread. Sweet and savoury alike, there are the classic bakes the Bikers have loved since childhood, plus mouth-watering new creations to discover, and as always each recipe is packed with flavour and triple-tested.Si and Dave know that baking is all about getting the basics right, so along with their favourite recipes, they will also be sharing plenty of tips and tricks to build your baking confidence and expertise. This really is the ultimate baking bible and the only one you need on your shelf.So what are you waiting for? Let's get baking the Hairy Bikers' way!Trade Review'Dave and Si are a joy to watch - my absolute guilty pleasure.' - Aldo Zilli, Daily Record

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Book SynopsisSpelt is a wonder grain. Its deep, nutty flavour and amazing versatility make it a storecupboard essential, not to mention the health benefits. With a broader spectrum of nutrients than modern wheat, it is also easier to digest, lower GI and is known to aid the prevention and treatment of various ailments and conditions. The spelt revival is being championed by Roger Saul, the UK's trusted expert, who grows organic spelt on his farm, Sharpham Park in Somerset. For Roger, spelt is a passion, and he has spent years experimenting. The welcome result is this definitive collection of delicious, wholesome recipes with spelt at their heart. From loaves and cakes full of flavour, to crisp, crumbly pastries, tarts and biscuits, spelt opens up a whole new world of baking possibilities. Try one of the wonderful breads, such as Walnut and Stilton Bread, a hearty dinner such as Moroccan-Spiced Lamb Speltotto, or the sweet indulgence of the Summer Raspberry Cake and join the ranks of people choosing this go-to grain.

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Book SynopsisThe Great British Bake Off is a glorious celebration of Britain's favourite pastime. As the series has shown us, baking is the perfect way to mark an occasion - to celebrate, to congratulate and reward, and to lift spirits. This new book is inspired by the wonderful creations from The Great British Bake Off 'Showstopper Challenge'. Covering a wide range of bakes from large and small cakes, biscuits and cookies, sweet and savoury pastry, puddings, breads and patisserie, this book will show you how to bake beautiful, enticing recipes to wow at every occasion. There are dainty cupcakes for afternoon tea, quick bakes perfect for bake sales, school fairs or coffee with friends, mouthwatering desserts, breads and pastry recipes for lunches and dinner parties, and some really special bakes for birthdays and festive celebrations throughout the year.This recipe book will show you how to make your bake extra special, from exciting finishes using chocolate curls and ribbons and spun sugar to simple ideas for icing, shaping and decorating, so you can bring a touch of magic to any bake.Great British Bake Off also includes the 'Best of the Bake-off' - the finest recipes from the new set of Great British Bake Off amateur bakers, and all of Mary Berry and Paul Hollywood's Technical Challenges from the series.If you learned How to Bake from last year's cook book, Showstoppers will take you to the next level of skill, and combined with a dazzling new design and superb photography, this will be an irresistible gift for yourself or someone else.Trade ReviewGenerous, unassuming, inspirational, instructional and pleasingly traditional... Once you've given up on your post-Christmas diet, resistance will be futile. * You Magazine *

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Book SynopsisEasy and quick to make, good for feeding a crowd and packed full of flavour, traybakes are the perfect bake for any occasion. From delicious fruity flapjacks and gooey chocolate slices to a perfect savoury smoky cheese and onion tart, the trusted experts at Good Food have brought you ideas and recipes for every kitchen. Including recipes tailor-made to make introducing kids to the kitchen a breeze and filling up a crowd a doddle, traybakes are a fuss-free and tasty way to satisfy any stomach. Triple-tested by the experts at Good Food and with full-colour photos for each recipe, Traybakes is the perfect companion to simple and delicious baking.

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Book SynopsisThis book was the cookery writer Geraldene Holt’s first work, and is the result of years of baking for the Women''s Institute stall in a nearby Devon market town. People soon recognised that here was a talent for writing books that helped in the kitchen and that here was a great collection of recipes that scored bullseye after bullseye. Most people’s copies of this have started to fall apart after thirty years of baking. A new edition that took into account some changes in taste and some improvements in technique seemed to be called for. Prospect is honoured to have the chance to publish this reworking, not least because all my children have been brought up on its teatime treats. Cakes don’t really need pictures, they need reliable instructions. These are here in spades: from tray bakes to fruit cakes, to sponges and biscuits, teacakes to scones, little morsels for a mouthful to great big Christmas specials.

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Book SynopsisThe perfect gift for those who love to bake Do you devour the classic Victoria sandwich? Fancy making your own scones for a cream tea? Or want to customise the classic cupcake? The Baking Pocket Bible is the perfect kitchen companion to great baking. Whether you dabble in cake baking or are a seasoned home baker, this beautiful hardback gift book will be your go-to friend in the kitchen and helpful guide when out shopping for ingredients. Packed full of history on the origin of baking treats and traditions, The Baking Pocket Bible also contains a wealth of great recipes for experienced bakers and practical know-how for those new to baking including; tips on the perfect sponge, measuring guidelines and sage advice for troublesome times in the kitchen. Whether you''re looking for ideas for allergy friendly baking or for baking with children, or simply want to know what the difference is between baking powder and baking soda or how to make your own bread, The Baking Pocket Bible is full of essential baking advice for all. Inside, discover the delights of bread, biscuits and colourful Battenburg to the classic cupcake (and its comeback) through to crumpets and those all important celebration cakes for birthdays, Christmas and weddings. Brush up on your choux, filo and shortcrust pastry recipes and get your piping bag at the ready with tips on creating delectable decorations for classic and contemporary baked goods. Find out how to make the best butter icing, discover the art of sugar craft and those all important finishing touches with cherries on top. Learn about the famous cooks that brought baking to our homes, from Delia Smith and Mary Berry to the famous cake art of Jane Asher and the contemporary twist of Nigella Lawson, plus if you think your baking is top notch The Baking Pocket Bible will give you insights into turning your baking talents into a business. Home baking has never tasted so good, so measure out your ingredients and treat someone to the joy of baking with this beautiful guide. 'There''s always room for cake' Jane Asher 'There’s so much personal pleasure and wholesomeness about a kitchen filled with the aroma of baking' Delia 'There is no love sincerer than the love of food' George Bernard Shaw 'It''s no surprise: cosy, home cooking is my kind of food' Nigella This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift. Every Pocket Bible is lovingly crafted to give you a unique mix of useful references, handy tips and fascinating trivia that will enlighten and entertain you at every page. There is a Pocket Bible for everyone... Other titles in the series: The Cook''s Pocket Bible, The Jane Austen Pocket Bible, The Allotment Pocket Bible, The Gardener''s Pocket Bible and The DIY Pocket Bible.

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Book SynopsisGingerbread is a lovely, squidgy treat which has played a part in almost everyone?s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there?s the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels?

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Book SynopsisACCREDITED BY COELIAC AUSTRALIAThe new go-to cookbook for gluten-free bakers, filling the void of long unanswered cravings. From the humming kitchen of Wholegreen Bakery and the heart of its founder Cherie Lyden, Gluten-Free Baking Made Simple is your playbook for re-creating the magic at home. Enjoy 80-plus sweet and savoury recipes that Cherie has developed and cooked over the years for her family, as well as at her renowned Sydney bakery. Each recipe includes the tips and know-how that Cherie has learnt over the years to achieve truly remarkable gluten-free results at home. As well, she shares her best flour blends, pantry essentials and the secret to the perfect crumb. If you're ready to give gluten-free baking a go, make it easy with these simple, beautiful, approachable recipes where everything not only looks delicious but tastes delicious, too.

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Book Synopsis

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