Baking Books

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

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Book Synopsis200 TASTY TREATS FOR EVERY OCCASIONPresented in a handy format with colour photographs and easy-to-follow recipes, Hamlyn All Colour Cookbook: 200 Delicious Desserts is great value for money. From fresh and fruity to rich and creamy, here you will find recipes to suit all tastes and seasons. With recipes including Chocolate mousse cake, Lime crunch tart and White chocolate fondue, this book with satisfy even the sweetest tooth.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cookery: 200 More Slow Cooker Recipes

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Book SynopsisSatisfy that sweet craving as soon as it strikes with Mug Cakes – over 30 recipes for quick and delicious cakes that require minimal time and effort.Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly cake to indulge in all by yourself.Mug Cakes shares basic recipes for simple favourites such as vanilla, lemon or chocolate fondant cake, alongside recipes for more adventurous flavour combinations such as raspberry and green tea or blueberry and ricotta. You can even try recipes that push your mug-cake-making skills to the max – try marble mug cake or financier mug cake with red fruits.All you need is five minutes to spare, a microwave, and a serious cake craving!

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

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

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Book SynopsisMaking Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided.It’s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

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

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

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Book SynopsisKate Jenkins, the creative force behind Gower Cottage Brownies Ltd., has built a reputation for crafting some of the most indulgent and beloved brownies in the UK. What began in 2007 supplying the local village shop from her home kitchen in Gower Cottage has blossomed into a thriving business. Now, nearly 20 years later Kate is delivering hundreds of gift boxes daily from the picturesque Brownie Barns in Reynoldston, Gower. Known for her commitment to quality, sustainability, and local sourcing, Kate's brownies have become a symbol of heartfelt gifting and culinary excellence. In her spare time, Kate contributes to the Welsh food industry as a board member of the Abergavenny Food Festival, using her expertise to guide its growth. She has appeared on Saturday Kitchen.Praise for Gower Cottage: BBC Good Food The Best brownies we've ever tasted.BBC IPLAYER EPISODE: https://www.bbc.co.uk/iplayer/episode/m0028ncl/saturday-kitchen-01032025

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

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Book SynopsisInvite your young baker into the kitchen and let them discover the joys of baking bread!From the humble loaf and classic baguette to fancy focaccia and perfect pretzels, learn how to master the basics of breadmaking! With 20 sensational bread recipes from around the world, you''ll be ready to impress your friends and family with your new skill.See the story of bread come to life in this baking book for children. Inside, you''ll find:- Step-by-step recipes for more than 20 types of bread from around the world combined with technical spreads- Suitable baking recipes for children aged 5-9 years, assisted by parents/carers - Recipes are enhanced by spreads about the science of breadmaking - educational STEM content- Fun facts about the history of bread and how it is made, including an insight into the flour milling process- Beautifully illustrated, with a mixture of explanatory photography and diagrams- Written by flour experts,

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Book SynopsisExploring rye’s history, unique chemistry and centuries-old baking methods, The Rye Baker is the definitive resource for professional and home bakers alike.

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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 SynopsisReady, set, BAKE!From the star of Netflix''s Great British Baking Show, a delicious, easy-to-follow cookbook for every home chef who wants to master the Victorian sponge, avoid soggy pie bottoms, and win star baker.Despite the temptation of icing-splattered pains aux raisins, crisp Cypriot almond biscuits, and a carrot and almond cheesecake, I went straight for the flatbread recipe and it worked like a dream. Nigel Slater, The GuardianPaul Hollywood was the son of a baker long before he became a household name as a judge on The Great British Baking Show. Raised to make perfect breads, scones, and sponges, he advanced from his father''s kitchen to become head baker at hotels around the world. As he worked, Hollywood became passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.NTrade ReviewTV's rising star ... the greatest expert in the history of British television * Guardian *I went straight for the flatbread recipe and it worked like a dream -- Nigel Slater * Observer *Home baking is all the rage - thanks in no small way to Paul Hollywood * Sunday Telegraph *

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Book SynopsisThe essential reference to modern buttercream icing techniques, with step-by-step instructions and gorgeous photography, plus over 40 stunning cakes to make at home, from cupcakes to tiered wedding cakes. From the perfect buttercream recipe to creating textures, painting with buttercream, pattern transfers and stencilling with buttercream.Trade Review"The Contemporary Buttercream Bible is an absolute game changer in the industry of cake art. I've never seen techniques and talent presented in such a way as to be concurrently hugely aspirational yet completely approachable. I look forward to learning all the skills that I, as an artist in rolled fondant, have only the most rudimentary grasp of. Not since Cakewalk by Margaret Braun have I been this excited about a cake book. Bravo!" – Chef Duff Goldman, Ace of Cakes "If you love buttercream you'll adore this book. Lots of fascinating techniques to try and lovely ideas to develop. Thank you Valeri and Christina for generously sharing your buttercream secrets." – Lindy Smith, author of The Contemporary Cake Decorating Bible "There are numerous new and fresh techniques in the book ... but the main take-away for me was that buttercream designs are limited only by one’s imagination. The authors’ examples are inspirational and a demonstration of what is possible if you 'put your whole heart into it.' Overall, Valeriano and Ong have created a book full of inspiration and encouragement that re-energizes the use of buttercream in modern cake design." Sonya Hong, American Cake Decorating magazineTable of ContentsIntroduction BUTTERCREAM BASICS Stable Buttercream Recipe, Adding Flavours Equipment Nozzle Guide Colouring Buttercream, Mixing Colours Inspirations Covering Cakes, Crumb Coating, Smoothing, Sharp Edges, Textured Finishes Covering Boards Dowelling Cupcakes, Recipe, Piping Peaks and Swirls PIPING TEXTURES AND PATTERNS Ruffles, Up and Down, Back and Forth, Squiggly Basketweave, Contemporary Basketweave E- and C-Scrolls Star Fill Dots Leaves Shells and Fleur de Lis Scrolls, Lines and Zigzags FLOWERS Sunflower Leaves Camellia Hydrangea Carnation Sweet Pea Lilac Daisy Chrysanthemum Daffodil Rose and Rose Buds Piping and Arranging Flowers on a Cake Cupcake Bouquets Cuppie Cakes PALETTE KNIFE TECHNIQUES Palette Knife Brush Strokes Thinning Blending Gradient Blending and Painting Flowers Marbling TRANSFERS, STENCILLING & STAMPING Frozen Buttercream Transfers Transfers Troubleshooting Stencilling Stamping TEXTILE EFFECTS Brushed Embroidery Lace, Irregular Lace, Fishnet Lace Crochet, Patchwork Crochet WRITING Direct Piping Painting Pattern Transfer Embossing Stencilling Using Writing Creatively BEYOND BUTTERCREAM Embellishment Choices Rice Paper Sprinkles Candies Fruit Loops Templates Suppliers, About the Authors, Acknowledgments Index

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Book SynopsisTHE INSTANT NUMBER ONE BESTSELLER from baking sensation Jane DunnGood things come to those who bake!From bestselling author Jane Dunn, the blogger and baker behind Jane's Patisserie, Celebrate! is packed with simple bakes, mouth-watering flavours and iconic treats that will make every day special.Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Includes 70 new and exclusive recipes requested by her followers, a photograph for every recipe, popular classics from her blog - Mini Egg NYC Cookies, Chocolate Orange Cupcakes, Kinder Bueno Cheesecake and more!

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

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Book SynopsisInternational bestselling author The Hebridean Baker shares stories and adventures alongside his best selection of recipes yet. Be whisked away to his island home where he brings delightful dishes to fill your kitchen with Hebridean Hygge. With songs, stories and beautiful photography that will inspire your next visit to the Hebrides.Fàilte! I'm Coinneach, and this is my Hebridean home...In my kitchen, flavours become stories, bakes become family favourites and recipes are shared with friends from across the islands. Join me where the rolling hills of the Hebrides meet the rolling pins of my kitchen! For this book, I travelled from Islay, via Barra, Uist, Berneray and Harris before arriving home to Lewis. I've shared recipes and stories that have been handed down through the generations, bakes that celebrate the flavours of Scotland and simple dishes that you can whip up from your store cupboard ingredients.The Hebridean Baker at Home is filled with comforting cakes and bakes from his Double Dram Cake to Marmalade Shortbread, Fern Cake to Ecclefechan Tarts. Alongside delicious, hearty savoury dishes, including Leek Bread & Butter Pudding and Salmon Wellington, which are served up with a chapter full of Celtic recipes and signature Christmas bakes.Fasten your apron, switch the oven on, and prepare to embark on an adventure that will transport you to the heart of the Hebrides from your very own kitchen. Welcome to my home. Welcome to my kitchen.

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Book SynopsisVegetables have never been more popular, with the interest in natural, plant-based food at an all-time high. Meanwhile, the appetite for home baking shows no signs of abating. Food writer Kate Hackworthy, author of the popular site www.veggiedesserts.co.uk, has found a delicious way to combine the two, with this book of scrumptious cakes and desserts packed full of healthy veg. Pushing the boundaries of carrot cake, Kate puts vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream. Vegetables bring moisture, natural sweetness and extra nutrients to your baking, with the happy consequence that less refined sugar and fat is required, resulting in great-tasting treats that are also a lot less naughty. With 60 original recipes, including vegan options, virtuous snacks and lighter ways to bake cakes, this book is not about sneaking veggies into recipes, but celebrating them as hero ingredients and making them as much a part of dessert as they are of dinner. Recipes include: Kale and Apple Cake with Apple IcingButternut Squash Spiced MuffinsBlack Bean Chocolate BrowniesAvocado Key Lime TartsTurmeric, Carrot and Orange Ice LolliesCauliflower Chocolate Churros Word count: Approx 25,000

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

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Book SynopsisThis is a go-to baking book of 100 cookie recipes from a wellknown blogger in a gifty package (ribbon marker, foil cover) with an amazing amount of content for the price point.

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

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Book SynopsisSHOPPING BAG Galison's Sweet Confections Reusable Nylon Shopping Bag is adorned with whimsical artwork of pastries and confections that will satisfy your sweet tooth while helping you shop sustainably. Crafted from durable nylon material, this bag is not only functional but also a delightful accessory that adds a touch of sweetness to your everyday errands. When not in use, this versatile bag can be conveniently folded into the shape of a cake slice. With a clever foldable design, it tucks away neatly into your purse or pocket, ready to be whipped out whenever you need it. It's like carrying a slice of happiness wherever you go! BRIGHT AND BOLD ARTWORK Featuring a charming design of mouthwatering pastries and confections, this bag turns grocery shopping into a delightful experience. From cupcakes and macarons to doughnuts and éclairs, the colorful artwork brings a sense of joy and indulgence to your daily routine. With its charming artwork and clever foldable design, it's a sweet tre

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Book SynopsisModernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about breadTrade Review“Above all, the book Modernist Bread is a call for cooks to rethink one of the world’s oldest foods—to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.” - the New York Times “Modernist Bread . . . (The Cooking Lab), Nathan Myhrvold’s and Francisco Migoya’s five-volume set that goes where few single-subject cookbooks have dared to stir. Full props for their stunning work….it is in a league all its own.” - the Washington Post “Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession” - Forbes “There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” - Wired “Modernist Bread marries art and function the way Modernist Cuisine does, only better.” - Amazon Book Review “There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” - Marthastewart.com “When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. . . . Modernist Bread is here to change the way you think about cooking and eating bread.” - Huffpost.com “In many ways, the book exceeds expectations.” - Eater.com “This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!” - Eric Kayser “This unparalleled collection explores bread and dough from every angle, upending long-held beliefs and inspiring with a cauldron of science, history, recipes, and cutting-edge photography. A must-have resource for every serious baker.” - Maria Speck “The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. The five-volume series provides inspiration, insight, and useful practices for professionals and amateurs alike. I highly recommend Modernist Bread.” - Jim Lahey “These books, they are really the first and last word on bread and baking. I am amazed about how much research Francisco, Nathan, and their team have done, and the amount of outreach to bakers throughout the industry to incorporate the very best ideas . . . this is an incredible collaborative effort that will forever be one of the most important books for bakers.” - José Andrés “This book will awake your curiosity and bring so much knowledge to your life….. The ultimate encyclopedia.” - Dominique Crenn “Whether you are an avid baker, or just toying with bread making at home, this is a remarkable resource and beautiful addition to any bookshelf. Nathan and his team approach cooking and cookbooks in a way unlike anything I’ve ever seen before and I can’t recommend their work enough.” - Daniel Humm “An unparalleled deep dive.” - David Chang

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Book SynopsisBring your kitchen to life with the smell of tantalising ingredients like cardamom, rose, orange blossom, and pistachios. In this exciting cookbook, Lamees AttarBashi highlights the recipes she grew up on, as well as her own spins on the classics. With everything from kunafa and baklawa to halwa and manakeesh, each recipe will open new doors for your baking, or remind you of home. You’ll be instantly transported to an Arabian bakery with treats such as: Kunafa Cheesecake - Pistachio Cardamom Rolls - Baklawa Bites - Cheese Manakeesh Flatbread - Churak - Khaliat Al Nahl - Dates and Walnuts with Salted Caramel Cake - Maamoul - Whether you’re looking to make something simple or want to impress with an elaborate dessert, there’s something for every occasion, so jump in and discover a whole new world of standout delights.

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Book SynopsisDebut cookbook from Michael Platt, a teen baker, social entrepreneur, and food-justice advocate. Featuring 45+ dessert recipes for cupcakes, cookies, snacks and more, served up with valuable life lessons—Michaels Desserts goes beyond baking and triumphs amidst autobiographies and other inspirational books for black teen boys. Combining a fun cookbook with Michael’s mission to bring awareness to food and poverty, Sweets for a Cause will quickly become a favorite teen baking book that builds skills in the kitchen, celebrates history, and inspires activism. The desserts recipes collection includes Michael’s signature Freedom Fighter Cupcakes themed around figures from the history of civil rights and activism—Martin Luther King Jr., Grandpa Kitchen, José Andrés, Maya Angelou, Malala Yousafzai, Rubin "Hurricane" Carter, Harriet Tubman, and more—as well as chapters on pies, tarts, cakes, snacks, and breads. Each dessert features stunning photography, a list of ingredients, easy-to-do step-by-step instructions, and insightful tips from Michael that will make baking tons of fun.Truly a cookbook for all ages, whether baking with kids or wanting to support Michael’s incredible mission, adding Michael’s Desserts: Sweets for a Cause to your collection will bring hope to heart and tasty treats to your table. For teaching your teenager to bake—or for those whose kids cook already—Michael serves up sweet recipes for desserts and a drive towards social activism! Paperback; 128 pages; 7.5 in W by 9.5 in H.Trade Review“Platt offers a primer explaining necessary tools that may not be readily available in every kitchen and includes insight on recipes where extra adult help may be needed (frying beignets) or where beginners are likely to have better luck starting (jam tarts). But the real prize in this gem is Platt's narrative. He shares personal connections to recipes that have been passed down in his family and provides background on the themes of his signature Freedom Fighter Cupcakes. His own story of determination and social consciousness puts the icing on this cake.” —Shelf Awareness

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Book SynopsisBake Your Way Through the ''80sYour average everyday cupcake gets a full 1980s makeover and becomes something truly extraordinary with Courtney Carey's incredible series of cupcake recipes, all inspired by this iconic decade! Served up with a side of sweet nostalgia and fabulous flair, these delicious desserts are guaranteed to brighten your day and turn you into a cupcake-making aficionado.Created for bakers of all levels, Courtney's cupcakes will take you back in time to this unforgettable era of big hair, mixtapes and Saturday morning cartoons with classics such as Cowabunga Confetti or Black to the Forest. Turn your favorite desserts into a delightful treat with Bueller, Bueller Boston Cream Pie or Bananarama Split. Beloved childhood snacks make a much-needed comeback with Snap, Crackle, Pop Crispy Rice Treats or Hostess with the Mostest. What makes them even better? Each recipe is paired with a classic '80s song to play in the background as you whip up th

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Book SynopsisTable of ContentsRecipes ix Acknowledgements, Changes To The Third Edition and Random Thoughts xi Preface xiii Part One Ingredients and Techniques 1 1 The Bread-Making Process From Mixing Through Baking 5 2 Ingredients and Their Function 27 3 Hand Techniques 49 Part Two Formulas and Decorative Breads 77 4 Breads Made With Yeasted Pre-Ferments 83 5 Levain Breads 141 Inserts C-1 6 Sourdough Rye Breads 209 7 Straight Doughs 279 8 Miscellaneous Breads 313 9 Braiding Techniques 401 10 Decorative and Display Projects 429 Appendix A-1 Developing and Perpetuating A Sourdough Culture A-1 Three Important Milling Tests A-14 Flour Additives A-16 Baker’s Percentage A-18 Desired Dough Temperature A-20 Yeast Conversions, Fresh To Dry A-22 Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22 Glossary G-1 Bibliography B-1 Epilogue E-1 Index I-1 About The Author AA-1

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Book SynopsisCupcake books are a dime a dozen, but Paris Cutler's version sets a new standard, appealing to both aspiring sugarcrafters and cake decorators as well as general home cooks who are ready to tackle something more challenging than standard icing and frosting.

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Book SynopsisA Globe and Mail Best Cookbook of the YearThis primer on bread from Babette Frances Kourelos is for new bakers and pros alike. Town and Country MagazineFrom crusty baguettes to bubbly focaccias and robust sourdoughs, Babette's Bread is a comprehensive and unpretentious guide to bread-making, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules. For Babette Kourelos, the happenstance baking of a humble cottage loaf completely changed the trajectory of her life, leading her away from a career in law to answer a different calling: bread. Before long she'd begun to fill orders from friends and neighbours. Seeking more comprehensive training, she undertook an apprenticeship with renowned French master baker Gerard Rubaud in the woods of Vermont. Bringing her newfound skills back to her native South Africa she opened a wildly successful bakery in Johannesburg's Maboneng Precinct, which she operated until moving to Canada in 2020. Babette's Bread i

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Book SynopsisSalt Rising Bread is a hidden treasure of the Appalachian Mountains -- a newly rediscovered, authentic American "slow food" born from the culinary ingenuity of early pioneer women.Are you a home baker? Have you ever heard of salt rising bread? Are you looking for a new culinary adventure that you can turn into a family activity? In the universe of breads, salt rising bread stands alone.There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first "mountain-to-table" bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition. For Salt Rising Bread, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the bread's "wild microbes," unique fermentation and memorable taste. Their search took them from the parlors of Appalachian bread-making elders to the laboratory of a renowned pathologist, the pages of rare cookbooks, bread museums and pioneer diaries. Salt Rising Bread is a richly illustrated, recipe-filled treasure of American culinary lore.Trade Review"Authors Genevieve Bardwell and Susan Ray Brown posit in their excellent, small-but-jam packed book that salt rising bread has its roots in the hills and hollers of that storied mountain region. The book combines oral history from longtime salt rising bread bakers — indeed, Bardwell's Rising Creek Bakery in Mount Morris, Pa., specializes in salt rising bread — with tips for success and recipes for both the bread and dishes prepared with it." ~Robin Mather, Artisan baker bringing back salt rising bread

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Book SynopsisA collection of recipes that you can easily make at home. It includes recipes for banana-chocolate lollipops, homemade tootsie rolls. It also shows you how easy it is to make Wurther-like caramels with Bruce's recipe.

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