Baking Books

Book SynopsisThis title features 50 exquisite recipes, that are shown in 200 beautiful photographs. You can create professional-looking macarons in your own kitchen with this sensational new book. It offers a comprehensive introduction that covers all the basics to get you started, including an overview of ingredients, equipment and techniques. 50 recipes cover all the classics, such as pistachio, lemon, rose and chocolate, as well as plenty of innovative recipes, such as salted caramel, raspberry and white chocolate, macadamia and champagne, and peanut butter and jelly. Clear step-by-step instructions and inspiring photography make it easy to achieve success. It is packed with tips and variations to help you make the most out of every recipe. Nutritional notes are included throughout. Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. They usually adorn the window displays of French bakeries, but with this book you can create these stunning morsels at home. Mowie Kay has developed 50 recipes that are suitable for every occasion. They come in a delightful array of vibrant and pastel shades, and make use of a wide range of ingredients. You can try classic recipes, such as vanilla or espresso macarons, or opt for something new, such as strawberry and balsamic vinegar macarons. With over 200 glorious photographs, including a picture of every finished dish, this is the perfect addition to every baker's bookshelf.

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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 SynopsisThis is a new revised edition of the 2011 book, Knead to Know, packed with even more information and advice for start-up bakery entrepreneurs. It goes on to help guide bakers expanding their businesses. Sandwiched between these wholesome slices are tasty titbits from genuine artisan Real Bread bakeries of all types and sizes

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Book SynopsisHave your cake—and stay keto too! With Everyday Keto Baking, there's no need to deprive yourself of the breads, muffins, and other treats you love. Instead, learn to make keto-friendly (low-carb, high-fat) versions of your favorite baked goods using real-food ingredients. This is the only keto baking book you'll ever need. Inside you'll find more than 80 recipes specifically geared to the keto diet. Most recipes rely on coconut flour and almond flour, two of the most popular alternative flours on the market. Coconut flour is an all-natural flour made only from coconut; contains no gluten and no grain; and is low in digestible carbs and high in fiber, making it a favorite among keto, gluten-free, grain-free, nut-free, and low-glycemic lifestyles. Its pure, slightly sweet taste is subtle enough that even coconut haters won't be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other “healthy” treats. Alongside other healthy ingredients like eggs and low-carbsweeteners, the recipes in this book have been carefully created to not only taste delicious, but also help you meet your macros (your target ratio of protein, fat, and carbs on keto). Enjoy all the special treats you once thought were off-limits, such as: Fluffy Pancakes Cheesy Bagels Garlic Cauliflower Breadsticks Chocolate Zucchini Bread Cinnamon Streusel Cake Strawberry Rhubarb Cobbler Chocolate Chip Cookies Red Velvet Cupcakes Cheesecake Brownies Spinach Feta Quiche Everyday Keto Baking gives you limitless options for enjoying baked goods without guilt. The only thing you need to worry about now is keeping them away from everyone else! [Publisher's Note: Everyday Keto Baking is a revised and adapted version of the original book The Healthy Coconut Flour Cookbook.] Table of ContentsCONTENTS CHAPTER 1 GETTING STARTED WITH KETO BAKING 8 CHAPTER 2 BREADS, BISCUITS, AND PIZZA 24 CHAPTER 3 WAFFLES, PANCAKES, MUFFINS, AND DONUTS 50 CHAPTER 4 CAKES AND CUPCAKES 77 CHAPTER 5 BROWNIES, COOKIES, AND BARS 102 CHAPTER 6 PIES AND TARTS 114 CHAPTER 7 SOUPS AND SMOOTHIES 125 CHAPTER 8 SAVORY BITES AND MEALS 134 RESOURCES 154 ACKNOWLEDGMENTS 155 ABOUT T HE A UTHOR 155 INDEX 156

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Book SynopsisInvite Joy and Whimsy into Your BakingInspired by timeless folk legends, award-winning baker Mari Vasseur has crafted a collection of delectable treats to delight friends from any realm. Her bakes celebrate fae-favored flavors with natural ingredients like rose petals, lilacs and lavenderalongside classic fairy offerings of honey, cream and fresh berries. Enjoy moments big and small and fall in love with baking all over again with Mari's delicious cakes, cookies, bites and bars, including: Wild Violet Sugar Cookies Lemon Hibiscus Cakelets Dainty Dandelion Green Quiches Lilac Vanilla Bean Brownies Honey Lemon Cheesecake Cream of Mushroom Mini Pot Pies Chocolate Cherry Tarts Little Garden Focaccias Perfect for enchanted picnics, celebratory parties or even a quiet afternoon tea, Mari's charming treats are the best way to bring a little joy and pixie dust into your life. And if you lea

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Book SynopsisFrom comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy. Nothing beats a proper pie. Whether savoury or sweet, for a crowd or just for one, there’s something irresistible about breaking through that golden pastry crust and tucking into the succulent filling inside. First you’ll learn about basic equipment, pastry-making techniques and tips on latticework for a show-stopping pie topper – mastering your skills before creating your perfect pie. Then, in Everyday Pies you'll find wholesome recipes you can share any day of the week. Next, in Posh Pies you'll discover more elegant dishes that are sure to impress your dinner guests, before turning to Portable Pies, perfect for a picnic basket. Finally, delve into Sweet Pies where you'll be tempted with all the sticky-sweet fillings fit for a cosy dessert. Guaranteed to eat each dish with a smile on your face, there are over 50 flavoursome pies that will have you coming back for more. Indulge in favourites such as Chicken Pot Pie or Steak & Kidney Pie. Step up your pie game with something more complex such as Fillet of Beef en Croûte or Roast Smoked Salmon Koulibiaca. And when you need something sweet, fill your home with the smell of Deep-Dish Toffee Apple Pie or Lattice-Topped Cherry Pie. For every taste and every occasion, there is a glorious pie to please.

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Book SynopsisTapping into the hottest trend in the cookery-as-craft market right now, this book is crammed with information on the art and craft of using fondant in cake decorating. Fondant is the most popular method in decorating trends because of its smooth surface, vivid colours, and chic finish. You can roll it, cut it out, mold it, and colour it. And author Carol Deacon shows you how. Decorated cupcakes are a favourite with adults and children, and this book is for you if you want to make vampire cakes for Halloween, or a cupcake tower adorned with cookie-cutter daisies, or give as gifts or favours adorable gum-paste animals or delicate ribbon-embellished porcelain-like flowers. Crammed with over 200 professional fixes, insider tips, and money-saving secrets, content is arranged by topic to enable any crafter to achieve a professional look to their cupcakes, cake pops, or celebration cakes.Trade ReviewSept 13 We are all thinking of icing the Xmas cake and hence a plethora of cake decorating books hit the market. This is an all round book. The front cover gives you a fair idea of what is inside. Cakes of all descriptions, decorated in different ways. You’ll find an amazing 300 tips, techniques and trade secrets within the pages of this book. It is not a massive tome, merely a 160 page paperback. The book starts with Cake Basics, where you’ll find equipment and tools you need, cake recipes for square and round tins including pound, chocolate and fruit cakes. There are also many very useful tips in this section. Do you know how to add extra moistness to a pound cake? Section 2 is all about fondant, its varieties and how to use them.This section is quite detailed. It goes from the basic covering a sponge cake to fantastic creations with stencils, writing, and fondant roses or characters. Section 3 is about the love of my life in cake decorating – buttercream. It includes how to make, cover a cake, create different finishes, piping and more. Did I say I love buttercream best? Section 4 is all about chocolate. Learn how to work with chocolate including tempering, ganache and decorating. This book also includes how to make and use templates, with some examples for you to use. I would recommend this to anyone who loves to make cakes. Or anyone who buys a shop bought one to decorate. * Welovefinefoods.co.uk *Oct 13 This is quite simply fantastic. It's especially perfect if you have been watching The Great British Bake Off and you're suddenly itching to take your baking to the next level. It's so cute, so accessible if you haven't decorated a cake before, so useful and so challenging if you already decorate a lot, it's just such a perfect book. I couldn't stop looking at this when I received it from Search Press. It immediately answered a lot of my questions, such as if you can lay fresh flowers on a cake and how to do this, and how you will need more colouring for marzipan than fondant as it is not naturally white. Carol has split the book into four sections - Cake Basics, Fondant, Buttercream and Chocolate. At the end of the book are lots of templates for you to use to decorate your cakes. To give you an example of how technically useful this book will be - there is a chocolate cake, a fruit cake recipe and a pound cake in a table so you can adapt the ingredients for eight sizes of cake - especially useful if you are baking a wedding cake. She tells you exactly how to calculate the position of the dowels between a tiered wedding cake. She covers writing on fondant, moulds, cutters and crimpers and making fondant figures - an amazingly illustrated section of the book. Just simply adorable. In the buttercream section she covers piping animals and faces, frozen buttercream transfers and flowers. The Chocolate section covers tempering chocolate, ganache, making a chocolate lace bowl, chocolate cake pops and truffles. * sewingisforgirls.blogspot.com *Oct 13 A great guide for the beginner and intermediate sugarcrafter alike, this comprehensive title contains over 300 professional fixes, insider tips and money-saving secrets to help improve your cake decorating techniques. Divided into four sections which cover cake basics, fondant, buttercream and chocolate, and with colour photography throughout, this is a helpful baker’s bible to keep in your kitchen and refer to in moments of uncertainty. * Wedding Cakes *Nov 13 We knew this was going to be a fabulous book after the well-detailed projects that Carol compiles for us each month, and we are not disappointed! It contains tips, techniques and trade secrets and is perfect for a beginner, but even more experienced cake decorators will find super tips they may not have been aware of previously. * Cake Craft & Decoration *Table of ContentsPRELIMS 5 INTRODUCTION 7 CHAPTER ONE: FONDANT BASICS 24 The beginner's kit Improvising tools Building a collection of tools What is fondant Working with fondant Flavouring fondant Storing fondant Storing models or cakes covered with fondants Storing and transporting fondant decorated cake pops and cupcakes CHAPTER TWO: CAKES AND BOARDS 20 Sponge cake Slicing the cake and filling the sections with buttercream Coating the outside of a round sponge cake with buttercream Rolling out the fondant Covering a square cake Covering fruitcake Working small scale Double coating Covering number or odd shaped cakes Stacking fondant-covered cakes Covering cake boards with fondant Using boards as hidden supports Using cake boards as background model supports Using cake boards for cupcake displays Ribbons CHAPTER THREE: DECORATIVE TECHNIQUES WITH FONDANT 68 Painting on fondant Frills and fancies Molds, cutters, and crimpers Piping on fondant Lacework Dotty cake pops and cupcakes Broderie Anglaise Broderie Anglaise cupcakes Writing on fondant CHAPTER FOUR: MODELLING WITH FONDANT 38 Making fondant figures How to personalise your characters Making fondant animals Making fondant flowers Additional information INDEX & CREDITS

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Book SynopsisWinner of the Andre Simon Food Book Award 2011The ultimate baking compendium from Dan Lepard, the country''s foremost baking guru.Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes and mixing science with old-fashioned kitchen wisdom Dan has tried and tested almost every baking technique out there.Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what isTrade Review‘Dan is by far the most imaginative and creative baker I know.’ Yotam Ottolenghi ‘Just when I think I’ll never need another cookery book along comes Dan Lepard’s Short & Sweet to tease, delight, beguile and tempt…This man has never, ever let me down’ Nigel Slater ‘One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.’ Sarah Randell, Sainsbury's Magazine ‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ Jay Rayner, Observer ‘Dan demystifies the baker’s art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.’ Hugh Fearnley-Whittingstall ‘Mr Lepard, I love you.’ Nigel Slater

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Book SynopsisI love Good Housekeeping's recipes because they work every time, and this collection will put the joy back into baking!'MONICA GALETTIIs there any smell better than that of a freshly baked loaf emerging from the oven? Or any treat bigger than freshly made scones with jam and cream for afternoon tea? Or any taste more delicious than a birthday cake that someone has made for you knowing exactly what your tastebuds enjoy?More than any other form of cooking, it's baking that has the ability to spread joy both for the baker and for the recipient of their endeavours. Here's an activity that brings a little magic, creating nice, warm fuzzy feelings inside us, almost akin to a wonderful hug!Good Housekeeping has been creating tried, tested, and trusted recipes for Britain's home cooks for over 100 years. With more and more people picking up the rolling pin, this book provides over 130 easy to follow recipes for today's baker. From sweet treats to savoury meals, breads to tarts, there's someth

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Book SynopsisFortnum & Mason is unique. The company was founded at its current site on Piccadilly almost 300 years ago and its stunning façade and striking window displays continue to draw admirers from all over the world. The store has been selling tea since the day it opened - tea is its most famous product - and the range now spans over 70 different types.Trade ReviewSurely the stocking filler of the year... a blast of old-fashioned luxury -- Carolyn Hart * The Telegraph Magazine *The design and recipes in this book are both outstanding * Tea With Friends *

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Book SynopsisThis is baking explained in a clear, accessible and engaging manner: foolproof recipes and perfect cakes and bakes every single time from GBBO favourite, James Morton. With stunning photography and a whole host of mouth-watering treats to try, as well as tips on how to salvage baking mishaps and explanations as to why certain techniques and stages are needed, this is the only baking book you''ll ever need...''The best book ever'' -- ***** Reader review''Takes baking books to a higher level'' -- ***** Reader review''Absolutely perfect'' -- ***** Reader review''The only baking book you''ll ever need to own'' -- ***** Reader review''The best baking book I''ve ever bought!'' -- ***** Reader review''Utterly brilliant'' -- ***** Reader review*********************************************************************I want to show you how baking works. I want to prove how easy baking can

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Book SynopsisDiscover the tricks for successful vegan baking from long-term vegans and innovative cooks Jerome Eckmeier and Daniela Lais.Their Facebook friends told them what they wanted to find in a vegan baking book and this is the result: 80 recipes for cakes, tray bakes, muffins, cookies, pizzas, savoury tarts and breads with simple instructions and use easy-to-source ingredients. Crucially their friends wanted the muffins to be super fluffy and the cheesecakes to be silky-smooth.The introduction recommends how you can easily make your own plant-based alternatives to butter, cream and eggs, and gives great advice on using these alternative ingredients successfully. Every recipe has a photo of the finished bake, making this a very practical cookbook as well as an inspiring source of highly original recipes for vegan bakers.

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Book SynopsisThis beautiful book for kids brings the story of cakes to life with fascinating facts and 20 delicious recipes from around the world.You don''t need to travel to enjoy the variety of cakes the world has to offer. Bring classic recipes to life from the comfort of your own home with this delicious baking for children book. From simple sponge, pound cake and chocolate cake to the ultimate birthday celebration cake, follow simple step-by-step recipes and learn how to bake mouth-watering cakes for every occasion. The Best Ever Cake Book isn''t just a beautiful recipe book - this book will take children on a fascinating journey of discovery. Find out how eggs are farmed, how butter is churned, and how sugar is grown and processed, as well as the spectacular science behind what makes your cakes rise.This cake book for children ages 5-9 includes:- Lots of cakes to try, including healthier options that use fruit to sweeten and moisten the mixture- Straightforward steps make cake making accessible to young bakers- Easy-to-follow cake recipes to develop baking skills that will be with them for years to come- 20 recipes enhanced by the science of baking for young bakers to learnDo you know the difference between whisking and beating? Do you know the secret to the lightest, fluffiest sponges? Turn the pages of this book and you''ll see that there''s much more to cakes than what meets the eye...Once you''ve mastered the basics of cake-baking, you''ll be ready to show off your new skills and wow your friends and family with some showstopping delicious treats of your own.

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Book SynopsisExamines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.Trade Review'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent

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Book SynopsisTHE ULTIMATE CAKE-BAKING BIBLEThe Big Book of Amazing Cakes brings the magic of The Great British Bake Off to your kitchen with easy-to-follow recipes for every shape, size and delicious flavour of cake you can imagine.Featuring the very best cakes from inside the Bake Off tent, alongside much-loved family favourites, stunning showstoppers and classic bakes, the book is packed with expert advice and helpful tips for decorating. From simple sponges to spectacular celebration cakes, aspiring star bakers will have everything they need to create the perfect bake for any occasion.Includes exclusive recipes by the series 10 bakers, and favourite bakes from contestants across all ten series.

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Book SynopsisA treasure from the past, this book was originally published at the turn of the last century, during the heyday of cake-making, designed to be the standard work on cakes and confectionery. There are recipes for all kinds of of traditional Victorian cakes, biscuits and cookies, petits fours, shortbreads, pound and slab cakes, gingerbreads, marzipan and nougat, as well as a multitude of fillings, icings and frostings.With notes on adapting the recipes for the modern kitchen, this nostalgic book will enchant all cake-makers.,

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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 SynopsisThis little book is full of deliciously original ideas for the hugely popular whoopie pie - try mocha, pavlova raspberry crunch, mississippi mud pie and chai latte! - all in failsafe step-by-step stages.

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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 SynopsisA tempting array of the cutest mini cakes that look adorable and taste sensational.

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Book SynopsisUpgraded second edition of the definitive book on luscious, decadent cheesecakes by a master baker, featuring sections on equipment, basic tips and techniques for perfect results.

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Book SynopsisBake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food''s Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.

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

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Book SynopsisRichard Bertinet''s revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.Trade ReviewAlthough designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' * Time Out *

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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 SynopsisReady, set, BAKE!From the beloved host of the Great British Baking Show, a book of every recipe you''ll ever need to make stunning breads at home every timeaccompanied by perfect pairing dishes for each.Beautiful Baguettes * Cheddar and Rosemary Scones * Curried Naan * The Perfect PitaPaul Hollywood is Britain''s favorite master baker. His new book is all about bread: how to make it and how to use it. But while it''s all very well making a lovely loaf of bread, can you guarantee that it won''t be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it''s going to get pushed aside and not eaten...? Well, maybe it''s time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of itTrade ReviewYum rating: **** * Heat *

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Book SynopsisWinner of the 2015 Gourmand World Cookbook Award, Best Pastry CookbookFresh cherry cake, Plum bread, Baked Somerset Brie, Honey buns, Scottish oatcakes, Boxty pancakes . . . you don''t get better than a traditional British bake. Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen-and, in his inimitable style, he''ll apply a signature twist. Rich with beautiful recipe photography, maps and illustrations, here is the ultimate collection of British bakes from the nation''s favourite artisan baker.Trade ReviewGood practice if you’re planning on applying for a spot in the marquee next year * Radio Times *Hearty comfort food * OK Magazine *Beautiful photographs, maps and illustrations * Sun *

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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 SynopsisNever serve a boring looking cake again! This stunning collection of buttercream cake decorating projects will transform your regular bakes into works of art, using simple techniques and nothing but 100% delicious buttercream. With 30 step-by-step single-tier cake decorating projects on a wide variety of themes, you'll find cakes for all occasions that will lift your baking to a new creative level.The cakes range in size from 4 to 8 inches high, and come in a host of shapes and sizes round and square but also simple carved shapes including a wreath, a log and a birdcage.The ideal book for buttercream beginners, this colourful cake decorating book will show you how to create simple yet sensational cakes every day that will wow all who see and eat them! With expert instruction from the best buttercream teachers in the world, you''ll learn step-by-step a wide range of innovative buttercream techniques using piping tips, palette knives and more. Table of ContentsIntroduction Tools & Equipment Cake recipes Buttercream recipe, flavouring and colouring Covering a cake Nozzle guide 10 themes with 3 designs in each theme: 1. ROMANTIC – red rose heart, black lace, ball of flowers 2. RUSTIC – terrarium, autumn wreath, woodland log 3. SHABBY CHIC – chalkboard, pail of roses, vintage button box 4. CLASSIC – bird cage, hat box roses, fabric effects 5. ARTISTIC – inspired by Romero Britto, Monet waterlilies, Van Gogh sunflowers 6. GEOMETRIC – pastel tiles, Aztec, stripes and swirls 7. METALLIC – chocolate and gold, sugar crystals, gold vein 8. MONOCHROMATIC – blue China, bas relief, stencil spray 9. ECCENTRIC – decorated slices, steampunk, wonderland 10. SCENIC – beach, garden, exotic

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Book SynopsisLearn the secrets of sugar floristry with Petalsweet Cakes founder Jacqueline Butler. In her exquisite and long-awaited debut book, you'll learn in step-by-step detail how to create modern and sophisticated, stylized sugar flowers, and how to use them to create beautiful arrangements on wedding and celebration cakes.Trade Review"Jacqueline’s clean, modern style is represented on every single page. Her thorough, meticulous process is carefully laid out for every single flower, with clear, easy to understand instructions... I especially enjoyed reading some of the personal notes she shares. Oh, and of course she includes the recipe she uses for sugar paste. One especially noteworthy reason to buy this book is to learn about Jacqueline’s signature 'formula' for flower design. It’s what makes her flowers so recognizable..." Erica OBrien Cake Design"The images throughout this book are beyond stunning. It is easy to forget you are reading a book about sugar flowers and that they are not actually flowers – the skill, detail and photography is simply incredible... This is without a doubt a must-have book in any cake decorator’s collection and an invaluable resource for creating stunning sugar flowers." Arlene Santillan, Australian Cake Decorating Network"Jacqueline has broken everything down into easy to follow steps and created some ingenious techniques that make some elements so simple. Everything has detailed supply lists and clear photos matching each step to its instructions... Thank you Jacqueline for an amazing resource..." Rebecca Greenberg, Studio Manager, Faye Cahill Cake DesignTable of ContentsIntroduction Essential Tool KitSpecialized Tools and Supplies Gumpaste and Coloring The Formula Getting Started Hydrangea Additional Leaves Filler Flowers, Buds and Leaves The Flowers Anemone Camellia Cherry and Apple Blossoms Cosmos Dahlia Freesia Lavender Lilac Magnolia Peonies Phalaenopsis Orchid Ranunculus English Rose Garden Rose Climbing Rose Sweet Pea The Cake Projects Single Tier Arrangements Multi Tier Arrangements Pre-Made Arrangements Finishing Touches

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Book SynopsisLearn how to perfect the prettiest trend in cake decorating - using edible flowers and herbs to decorate your cakes and bakes - with this impossibly beautiful guide from celebrity baker Juliet Sear.

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Book SynopsisIf you are a seasoned bread maker looking for tasty new bread recipes or baking techniques including how to bake bread in an air fryer or slow cooker or if you are new to breadmaking, this complete guide is for you. With more than 35 years of experience as a recipe and food writer, author Kathryn Hawkins understands the importance of providing clear, concise, and easy-to-follow instructions for creating the perfect loaf of bread. Chapters include the history of bread and breadmaking, essential ingredients, and breadmaking techniques including kneading, proofing, knocking-back, shaping, baking, cooling, and storing. The book also features over 25 sweet and savory recipes including the classic tin-baked white loaf, Irish soda bread, Babka, cinnamon rolls, wholewheat loaf, focaccia, Bao buns, cornbread, and a variety of gluten-free and vegan versions.

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

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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 Synopsis**AN OBSERVER FOOD BOOK OF 2023** **A NEW YORK TIMES BEST COOKBOOK OF 2023**'Absolutely enchanting' Nigella Lawson 'Delightful' Nigel SlaterWhether it's for ourselves, to show love for a child, friend or partner, or to celebrate a rite of passage, there is no denying the incredible effect that cakes can have. Claire Ptak started baking as a child, taught by her mum and grandma, and has now been running her own food business, Violet Cakes, for nearly two decades.This book is a collection of her formative baking stories and tips and current favourite recipes - what she is baking throughout the day, for any occasion. From Brown Sugar Victoria Sponge, Chocolate Violet Babka Buns, Tahini Halva Brownies, and English Angel Cakes that are perfect for a birthday party to Ras el Hanout Snickerdoodles, Coconut Pudding Cake and Black Tea and Poppy Seed Muffins, you'll find bakes that are perfect for making every day delicious and memorable. You'll even find the recipe for Prince Harry and Megan Markle's famous Lemon and Elderflower Wedding Cake.These 85 recipes - from cakes to cookies and puddings to savoury bakes - are a reminder that baking is, in its own way, a love story too.'Marvellous... a ravishing trove of recipes and baker's lore' Jeremy Lee 'My favourite baker ... A Violet recipe always works perfectly' Anna Jones 'Generous, intuitive, beautiful' Laila GoharTrade ReviewThis is an absolutely enchanting book ... I could eat any of these recipes at any time of the day or night ... every page delights * Nigella Lawson, author of 'Cook, Eat, Repeat' *This ravishing trove of recipes and baker's lore is a testament to years of practice and endeavour ... a marvellous achievement * Jeremy Lee, author of 'Cooking' *Claire is my favourite baker. I know so many of these recipes will become favourites baked again and again. A Violet recipe always works perfectly. * Anna Jones, author of 'One: Pot, Pan, Planet' *Claire's desserts are more than just a conclusion to a great meal; they're bites of special memories for me... Her cakes have been at the center of some of our most cherished family moments. * Megan Markle, Duchess of Sussex *Amazing recipes and heartfelt stories * Christopher Kane, Creative Director and Founder of Christopher Kane *I want to read, cook and devour the gorgeous food of brilliant Claire * Ruth Rogers, author of the 'River Cafe Cookbook' *There is a collection of sweet recipes for spring from Claire Ptak's delightful new book Love is Pink Cake, including a brown sugar sponge cake, vegan chocolate chip cookies, and treacle tart. Claire has also given us a very delicious recipe for a dessert of muscat wine and raspberries, which I have already bookmarked for my own Easter lunch. * Nigel Slater, Observer Food Monthly *Claire's recipes are generous, intuitive, and beautiful. This is a celebration of life, and the bounty of the earth. You will feel as though an old friend is taking you by the hand and teaching you how to make the perfect fluffy blueberry muffin. Pull up a chair. Claire is the friend everybody needs in their life. * Laila Gohar *Claire Ptak is the coolest girl I know. She makes baking sexy ... in a wolrd of saccharine this is the antidote * Fiona Leahy *In her new cookbook Love is a Pink Cake, Claire Ptak elevates baking to an art form... Beyond the recipes proper, though, it's the transferable wisdom that makes Love Is A Pink Cake invaluable. You will learn how to grow geraniums on your windowsill and bake with their leaves; discover that soaking poppy seeds in black tea brings out their flavour; and come to realise that it's worth deseeding Fragola grapes for their deep purple colour and incredible sweetness. And you will find that even the classics - yellow sheet cake with chocolate frosting, treacle tart with whipped cream - can be improved upon by following Ptak's advice. * Hailey Maitland, British Vogue *Claire Ptak's brilliant new cookbook mixes the best of her acclaimed British bakery with her roots in Northern California ... Her command of flavours and textures and the outright beauty of her creations has made her one of London's best-loved bakers, sought after by Hackney residents and royalty alike. * Killian Fox, Observer Food Monthly *A treasure trove of baking * Appetite Magazine *BOOK OF THE MONTH ... Owner of East London's Violet Bakery, ex-Chez Panisse pastry chef and baker of cakes for royals, Claire Ptak has credentials that are as impressive as this beautiful book. It's divided to reflect the two sides of her life, with recipes such as black tea poppy seed muffins from her California birthplace, and apricot, chamocile and honey scones from her English home. The book is full of recipes that celebrate the seasons, and Claire introduces you to her favourite growers. There are plenty of tips to build confidence and improve technique too. * Mark Diacono, Delicious Magazine *

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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 SynopsisStar baker Fitwaffle (10 million followers) brings you 100 easy cakes and bakes that can all be made in the same tin.I'm Eloise - known online as Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm square tin. I've included the most popular bakes and no-bakes from my social media, as well as brand-new ones that I know you'll love.There are lots of recipes with less than 5 ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family, including Unicorn Fudge and my epic Chocolate-Stuffed Brookies. I've also created some seasonal bakes for special occasions - but you'll want to make my Gooey Easter Egg Brownies all year round! Sunday Times bestseller February 2023

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Book SynopsisThe sumptuous debut cookbook from celebrated baker, activist, and pastry "it girl" Natasha Pickowicz Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She's picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work. The recipes are fresh and uncomplicated, drawing on the author's Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savoury with kabocha squash. And she's a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavour; look for "first-press" yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds. More Than Cake means baking to bring people together. It calls on you to prioritize pleasure. As the author writes, "Dessert is beyond simple calories and nutrition. . . . It spreads delight in a way that no other kind of dish can. This is something I think people really need-it's not optional." It's a philosophy to live by.Trade Review“Natasha takes the natural yet whimsical aesthetic, unique sweet-and-savory flavor combinations, and technical mastery that have made her a pastry chef ’s pastry chef and translates them into approachable, achievable recipes for the home baker.” —Claire Saffitz, author of What’s for Dessert “It’s almost impossible to capture the reciprocal joy that comes from making and sharing beautiful baked goods with friends—oh wait, Natasha Pickowicz has done it perfectly, right here.” —Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “One of the most inspiring baking books and a stunning piece of work that every home baker needs on their bookshelf.” —Kristina Cho, author of Mooncakes and Milk Bread “Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new.” —Liz Prueitt, chef/owner, Tartine Bakery “Natasha’s respect for ingredients (the fruit section reads as a love letter), genius ingredient pairings (see Olive Oil Cake with Crispy Capers), and ability to balance aspirational with accessible make this book a must-have and prove that—not to be redundant—it is so much more than cake.” —Antoni Porowski, author of Antoni: Let’s Do Dinner “In the Natasha Pickowicz weltanschauung, mottled radicchio is a layer cake garnish, the bake sale is a middle finger of defiance, you make your own condensed milk (say what?), Parker House rolls are fig leafed, and Mom does all the illustrations.” —Brooks Headley, chef/operator,Superiority Burger “In More Than Cake, Natasha has collected delicious recipes that perfectly reflect her originality and sense of whimsy. Inspired!” —Claudia Fleming, author of Delectable “Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.” —Dorie Greenspan, author of Baking with Dorie “Pickowicz’s melodic prose makes you want to curl up with her book, a cup of tea, and one of her pecan and black cardamom buns and revel in the originality of such outside-the-box recipes.”—Booklist “Natasha takes the natural yet whimsical aesthetic, unique sweet-and-savory flavor combinations, and technical mastery that have made her a pastry chef ’s pastry chef and translates them into approachable, achievable recipes for the home baker.” —Claire Saffitz, author of What’s for Dessert “It’s almost impossible to capture the reciprocal joy that comes from making and sharing beautiful baked goods with friends—oh wait, Natasha Pickowicz has done it perfectly, right here.” —Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “One of the most inspiring baking books and a stunning piece of work that every home baker needs on their bookshelf.” —Kristina Cho, author of Mooncakes and Milk Bread “Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new.” —Liz Prueitt, chef/owner, Tartine Bakery “Natasha’s respect for ingredients (the fruit section reads as a love letter), genius ingredient pairings (see Olive Oil Cake with Crispy Capers), and ability to balance aspirational with accessible make this book a must-have and prove that—not to be redundant—it is so much more than cake.” —Antoni Porowski, author of Antoni: Let’s Do Dinner “In the Natasha Pickowicz weltanschauung, mottled radicchio is a layer cake garnish, the bake sale is a middle finger of defiance, you make your own condensed milk (say what?), Parker House rolls are fig leafed, and Mom does all the illustrations.” —Brooks Headley, chef/operator,Superiority Burger “In More Than Cake, Natasha has collected delicious recipes that perfectly reflect her originality and sense of whimsy. Inspired!” —Claudia Fleming, author of Delectable “Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.” —Dorie Greenspan, author of Baking with Dorie“It’s hard to pick just one thing to love about pastry maven and activist Natasha Pickowicz’s long-awaited debut cookbook, so I won’t even try. . . . This is the baking book of the year.”—Food Wine “Celebrated for her fine-dining pastry work and fundraiser bake sales, Natasha Pickowicz brings a community spirit to this soulfully precise book.”—Vanity Fair “From simple yet surprising recipes to total showstoppers, [Pickowicz]’ll change the way you think about baking with her unexpected flavors and combinations, like pecan sticky buns with cardamom and nectarine and miso tarte tatin. Especially fun: the build-your-own layer cake section with various sponges, soaks, fillings, and buttercreams.”—Simply Recipes “Pickowicz’s melodic prose makes you want to curl up with her book, a cup of tea, and one of her pecan and black cardamom buns and revel in the originality of such outside-the-box recipes.”—Booklist “Natasha takes the natural yet whimsical aesthetic, unique sweet-and-savory flavor combinations, and technical mastery that have made her a pastry chef ’s pastry chef and translates them into approachable, achievable recipes for the home baker.” —Claire Saffitz, author of What’s for Dessert “It’s almost impossible to capture the reciprocal joy that comes from making and sharing beautiful baked goods with friends—oh wait, Natasha Pickowicz has done it perfectly, right here.” —Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “One of the most inspiring baking books and a stunning piece of work that every home baker needs on their bookshelf.” —Kristina Cho, author of Mooncakes and Milk Bread “Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new.” —Liz Prueitt, chef/owner, Tartine Bakery “Natasha’s respect for ingredients (the fruit section reads as a love letter), genius ingredient pairings (see Olive Oil Cake with Crispy Capers), and ability to balance aspirational with accessible make this book a must-have and prove that—not to be redundant—it is so much more than cake.” —Antoni Porowski, author of Antoni: Let’s Do Dinner “In the Natasha Pickowicz weltanschauung, mottled radicchio is a layer cake garnish, the bake sale is a middle finger of defiance, you make your own condensed milk (say what?), Parker House rolls are fig leafed, and Mom does all the illustrations.” —Brooks Headley, chef/operator,Superiority Burger “In More Than Cake, Natasha has collected delicious recipes that perfectly reflect her originality and sense of whimsy. Inspired!” —Claudia Fleming, author of Delectable “Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.” —Dorie Greenspan, author of Baking with Dorie“Natasha takes the natural yet whimsical aesthetic, unique sweet-and-savory flavor combinations, and technical mastery that have made her a pastry chef ’s pastry chef and translates them into approachable, achievable recipes for the home baker.” —Claire Saffitz, author of What’s for Dessert “It’s almost impossible to capture the reciprocal joy that comes from making and sharing beautiful baked goods with friends—oh wait, Natasha Pickowicz has done it perfectly, right here.”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “One of the most inspiring baking books and a stunning piece of work that every home baker needs on their bookshelf.”—Kristina Cho, author of Mooncakes and Milk Bread “Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new.”—Liz Prueitt, chef/owner, Tartine Bakery “Natasha’s respect for ingredients (the fruit section reads as a love letter), genius ingredient pairings (see Olive Oil Cake with Crispy Capers), and ability to balance aspirational with accessible make this book a must-have and prove that—not to be redundant—it is so much more than cake.”—Antoni Porowski, author of Antoni: Let’s Do Dinner “In the Natasha Pickowicz weltanschauung, mottled radicchio is a layer cake garnish, the bake sale is a middle finger of defiance, you make your own condensed milk (say what?), Parker House rolls are fig leafed, and Mom does all the illustrations.”—Brooks Headley, chef/operator,Superiority Burger “In More Than Cake, Natasha has collected delicious recipes that perfectly reflect her originality and sense of whimsy. Inspired!” —Claudia Fleming, author of Delectable “Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.” —Dorie Greenspan, author of Baking with Dorie Table of ContentsCONTENTS Introduction Essential Tools Never-Ending Cookies Citrusy Macaroons Nubby Granola Shortbread Fennel, Chocolate, and Hazelnut Spears Shoyu Peanut Cookies Brown Butter and Buckwheat Chocolate Chunk Cookies Pine Nut Sablés with Taleggio Coffee-Hazelnut Linzers with Kumquat Filling Black Sesame Fortune Cookies Sour Glaze Maple Gingerbread Sweet and Salty Snacks Tangy Lemon Verbena Chips Passion Fruit Jellies Caramelized White Chocolate and Coconut Truffles Malted Cocoa Fudge Golden Sesame Candy Pizza Crackers Flaky Poppy Seed Cracker with Whipped Feta Cheddar Oatcakes Fennel Seed Squiggles Single Layer Cakes Carrot and Coconut Cake Cocoa and Chicory Sheet Cake Dappled Date Cake Crunchy Almond Cake Jammy Coffee Cake Olive Oil Cake with Crispy Capers and Orange Vinaigrette Passion Fruit Roll-Up Cake Sticky Fig Cake Toasted Vanilla Bean Pound Cake Modern Layer Cakes Soaking Cakes No-Soak Cakes Soaks Creamy and Rich Fillings Tangy and Bright Fillings Crunchy and Salty Fillings Frostings Cake Sets Passion Fruit, Coconut, and Tequila Layer Cake Black Sesame, Cream Cheese, and Pineapple Sheet Cake Olive Oil, Mascarpone, and Fennel Layer Cake Almond, Green Tea, and Blueberry Bombe Espresso, Hazelnut, Chocolate, and Honey Cake Fruit Expressions Pineapple Tile Galette Triple Apple Tart Checkered Rhubarb Tart Sour Cherry and Sunflower Pie Stone Plum Nests Nectarine Miso Tarte Tatin Sunchoke and Apricot Pie Still Life TartBaking with Vegetables Kabocha Galette Half Moon-Pie Miso Soup Danish Mushroom, Cheddar, and Apple Tart Apricot and Olive Focaccia Lemony Squash Pizzettes Bathed Pie Greens and Apple Stromboli Creamy, Elegant Desserts Panna Cotta and Grated Melon Caramel Chocolate Chip Bombe Cheesecake and Plum Syrup Star Anise and Vanilla Bean Crème Brûlée Rose Water and Mezcal Flan Chamomile Puff Crown Chocolate and Earl Grey Mousse Adzuki Bean and Brown Butter Pie Yeasted Treats Twisty Fruit and Nut Buns Tutti-Frutti Tart Pecan and Black Cardamom Sticky Buns Leafy Dinner Rolls Buttered Cucumber Sliders Overnight Blackberry Doughnuts Date-Swirled Brown Brioche First-Light Bakes Terrazzo Bread Spiced Rutabaga Loaf Millet, Parsnip, and Chocolate Chunk Muffins Corn Husk Muffins Peach Cocktail Skillet Big Green Salad Scones Scallion Pancake Biscuits Sweet Onion and Sesame Gougères Mocha Latte Puffs Resources Acknowledgments Index

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Book SynopsisA Food & Wine Best Cookbook of 2022 Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur’s unique approach is friendly and accessible to all levels, focusing on the “how” and “why.” So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!Trade Review"For years I've wanted to take classes at the King Arthur Baking School. Now, all I've got to do is walk into my kitchen: everything that the school teaches so famously well is in this remarkable book. Each recipe builds on what you've learned, each chapter takes you a little further, each Master Class ensures that you've got the skills. It's brilliant...delicious fun." -- Doris Greenspan, author of Baking with Dorie and Everyday Dorie"King Arthur Baking School is where bakers, of all skills, will turn to for guidance. From cookies to laminated doughs and yeasted bread, their team of experts shows you how to bake with confidence and success. You can go straight to the trusted recipes or move through the book like going to culinary school. This cookbook is the companion every kitchen will have on its shelf! " -- Zoe Francois, author of Zoe Bakes Cakes and Artisan Bread in Five Minutes a Day"The regal grain brand is back with another resource for flour fans in this thorough guide to the hows, whys, science, and art of baking. Commonly asked questions, such as how to tell when a sourdough starter is “ripe,” and pro tip callouts simulate the classroom experience of the baking classes King Arthur offers (and which are attended by 10,000 bakers annually), with pointers such as using weight over volume in measurements, adding eggs one at a time to a batter (for better emulsification), or including a touch of cake flour in a puff pastry recipe (for enhanced moisture absorption)....This is a compendium that bakers who want to get better and better will refer to over and over. " -- Publisher's Weekly, Starred Review"When it comes to high-quality ingredients and savvy baking how-to's, nothing beats King Arthur Baking Company. The Vermont-based brand has been educating bakers since 1790, and their most recent book celebrates both baking and learning. Made for newbies and baking-pros alike, Baking School has over 100 recipes from easy bakes to daunting projects. Baking School offers clear instructions that have been honed over the company's tenure for trickier projects like laminating pastry dough. The title of the book is so fitting: following King Arthur's carefully tested recipes, reading their detailed explanations, and looking at their gorgeous and informative photography will quickly hone your baking skills. Baking School is truly the essential guide to baking." -- Food & Wine"King Arthur has a new book, Baking School, coming out in October, and it truly is the most gorgeous, distinctive, and most educational baking book I’ve seen in a long, long time. I just made the blueberry muffins from the book and I will never use any other recipe going forward." -- Forbes

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Book SynopsisIn her extraordinary debut cookbook, Rose Wilde shares her joy of grain. From buckwheat, barley and brown rice to spelt, sonora and sweet corn, Bread and Roses is a comprehensive guide to choosing ingredients with an impact beyond the plate, resulting in delicious results. Wilde’s recipes are inspired by her global travels and include more than 100 unique bakes. Readers will learn the origins and basic science behind more than fifteen ancient, heirloom, and alternative grains; how to enhance depth of flavour by tasting for tannins, body, acidity, strength and hydration; and the proper way to source and preserve ingredients from local farmers and their own backyard. The possibilities for grain-based goodies are endless as Wilde encourages bakers of every level to develop their relationship with grains and grow confidence and creativity in an eco-friendly kitchen. Bread and Roses is the book everyone needs to make their bakes blossom.

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