Cookery dishes and courses: desserts Books

Book SynopsisLa Vita è Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark.Featuring over 80 Italian desserts, La Vita è Dolce showcases Letitia's favourite puddings inspired by her time living in Sardinia.Whether you’re looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake.Complete with anecdotes and beautiful location photography throughout, each recipe is authentic in taste but with a delicious, contemporary twist. From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.Trade ReviewA beautiful book with a perfect balance: warm, engaging and playful, evoking the purest essence of Italian desserts whilst also bringing exciting new ideas and flavours to the table. * Ruby Tandoh *La Vita è Dolce is a peach of a book, which makes you feel that life is sweet, at least when you have a gelato in your hand. Letitia Clark, whose first book Bitter Honey, celebrated the food of Sardinia, has an extraordinary feeling both for the food of Italy and for sweet foods, from biscotti to panna cotta, from fruit tarts to green lemon posset. The recipes and photographs have a sunny kind of magic to them. Reading it put me in an instantly better mood. * Bee Wilson *The Italians know their sweet stuff and Clark has extracted all the goodness for us. * Star (Sheffield) *

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

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Book SynopsisTarts Anon: Sweet and savoury tart brilliance is your guide to baking a stunning tart, every time, from acclaimed pastry chef Gareth Whitton. Featuring 50 different recipes: from beloved classics such as Plain Old Lemon and Vanilla Custard to more out-of-the-box offerings like Black Forest Tart; savoury crowd-pleasers like Mushroom and Parmesan, and truly celebratory tarts like the Saint Honoré, this book contains all the knowledge and inspiration you need to become a tart master. Also included are an in-depth shortcrust pastry recipe and helpful breakouts that guide you through fixing pastry pitfalls with dulce de leche, pouring praise-inducing glazes and perfectly portioning your finished tarts. Simple, elegant and versatile, tarts are both the perfect end to a meal and a meal in their own right – with this book at your fingertips, a world of showstopping circular bakes awaits.

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Book SynopsisSarah Merker brings you 50 scone recipes from the National Trust. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows. This book brings you the best of both. Scone obsessive Sarah Merker has gathered 50 – yes 50 – scone recipes from National Trust experts around the country. And she’s written a quirky guide to 50 National Trust places to delight and entertain you while you bake or eat those blissful treats. Eccentric owners, strange treasures, obscure facts – it's all here. Whip up a Triple Chocolate scone while you read about the mechanical elephants at Waddesdon Manor. Or savour an Apple & Cinnamon scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall. Marvel at a Ightham Mote's Grade 1 listed dog kennel while you savour a Cheese, Spring Onion and Bacon scone. 50 of the best scones in history. And 50 of the best places to read about. You’ll never need to leave the kitchen again.

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Book SynopsisThe easiest way to make healthy—and delicious—frozen pops at homeIf you like smoothies, you’ll love Glow Pops. Blogger Liz Moody takes your favorite treat to the next level with 55 nutrient-filled recipes that will make you glow from the inside out. They’re fast, flexible, and packed with superfoods to boost your brain power, clear your skin, rev your metabolism, and much more. Whether you like the classics—think Chocolate Fudge, Cookie Dough, and Neopolitan—or prefer more adventurous combinations like Turmeric Golden Milk, Avocado Chile Lime, and Strawberry Cardamom Rose Lassi, Glow Pops has a pop for every palate. It’s as easy as a whiz in the blender and a pour into molds. The hardest part is waiting for the pops to freeze!

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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 SynopsisNEW YORK TIMES BESTSELLERCasual, effortless, chic: these are not words you’d use to describe most desserts. But before Alison made recipes so perfect that they go by one name – The Cookie, The Pasta, The Lemon Cake – she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert – swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

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Book SynopsisLaura Mason brings you over 50 crumble recipes from the National Trust. Following on from the hugely successful 'National Trust Book of Scones', this is a salute to Britain's ultimate comfort food - crumbles. With over 50 crumble recipes – plus some cobblers too – you'll have the perfect recipe to cosy up with, every time. From classic recipes like apple and blackberry or rhubarb crumble to exciting new variations like crumble cheesecakes and microwavable mug crumbles for the time-challenged, this is everything you need. Plus there is a section on how to make classic accompaniments such as jam and custard, and interesting historical cooking trivia is sprinkled throughout to help you pass the time while your crumbles are in the oven.Trade Review‘This just screams autumn… so beautiful’ -- Zoella

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Book SynopsisUpdated with a brand-new selection of desserts and treats, the fully illustrated Sally’s Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth. It’s no secret that Sally McKenney loves to bake. Her popular blog, Sally’s Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally’s famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S’mores Fudge. Featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes, find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! Hungry for more? Learn to create even more irresistible sweets with Sally’s Cookie Addiction and Sally’s Candy Addiction.

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

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Book SynopsisMake iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shopThe Little Book of Ladurée: Patisserie brings together Ladurée’s 30 most beloved recipes written by the company’s head pastry chef, Julien Alvarez. From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution’s iconic recipes made right at home                 This irresistible gift book features a removable sticker sheet, ribbon marker, and gold foil accents throughout the interior of the book.  

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Book SynopsisA brand-new baking collection from Bake Off's Chetna Makan, with over 80 deliciously-tempting recipes that combine her love of simple home cooking with creative flavor twists.Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavors with a love of simple Indian home cooking.In this new collection, Chetna showcases delicious sweet and savory bakes which have easy-to-find ingredients and simple-to-follow methods, but a special flavor twist to make your bakes sing and shine. That could be a spice you might not expect, such as star anise in a tarte Tatin, a fusion of global incidences such as Masala Focaccia, or a twist on a classic, such as a drizzle cake dazzling with mango and ginger. Proving once again that simple baking methods are the best, Chetna's inspirationa

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Book Synopsis'Natalie's latest book is a winner once more! Whether you're a novice venturing into the baking world or a seasoned pro looking for inspiration, this book is a gem – a treasure trove. It's a delicious blend of approachability and artistry destined to earn its place on every kitchen shelf.' – Ravneet GillSweet-toothed superstar and bestselling baker Natalie Paull returns with Beatrix Bakes: Another Slice, an all-new compilation of colourful, creative recipes to delight fans and newcomers alike. These are the cakes and desserts Nat has loved to eat since closing her cult cafe and bakery in inner Melbourne in 2022. By popular demand, the book includes legendary bakes that were not in the hit original Beatrix Bakes (hello lemon cream tart and chocolate sour cream layer cake). Discover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking pro

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Book SynopsisThis comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! All-in-One Guide to Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step colour photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast and even experienced cake decorators will find inspirational new ideas.Trade Review""A 'must have' for anyone with the slightest interest in cake decorating"" - Publishers Weekly" --A 'must have' for anyone with the slightest interest in cake decorating-- - Publishers Weekly-

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Book SynopsisClassic desserts - such as the dame blanche, or the well-loved flan caramel - are already delicious. But you can make them irresistible by elevating the skills involved in their preparation. In this book, pastry chef Bart Ardijns uses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. This way the big classics get a playful upgrade. Boasts step-by-step photography, with extra focus on processing, presentation and decoration techniques; and in-depth how-to guides for desserts that are gluten-free, lactose-free and/or sugar-free.

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Book SynopsisPut Flavor First with 60 Easy, Stylish Cakes Unlock a whole new world of flavor with Benjamina Ebuehi's signature cakes. Inspired by her journey to The Great British Bake Off and beyond, Benjamina's groundbreaking recipes put flavor at the forefront by letting the star ingredients--toasted nuts, fragrant spices, bold herbs and ripe fruit--do all the work. Creations like Plum & Black Pepper Cake, Masala-Chai Carrot Cake and Caramelized Plantain Upside-Down Cake are as impressive as they are simple. Beautiful, minimal finishing touches make a big impact, highlighting the exciting ingredients within. These irresistible treats will amaze your friends and family as easily as they will spice up your week. Full of beautiful, of-the-moment cakes with unforgettable flavors, The New Way to Cake brings out the best baker in everyone.Trade Review"Benjamina's approach to cake is fresh and wildly exciting, yet so approachable that you'll feel as if you've known these cakes forever." -- Molly Yeh, blogger, author of Molly on the Range and host of Food Network's Girl Meets Farm "Reading the recipes for all these delicious cakes and sweet treats has my mouth watering. The difficult decision will be deciding what to bake first." -- Rachel Khoo, food writer, TV host and author of The Little Paris Kitchen

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Book Synopsis60 mouthwatering recipes made from the World famous spread.Table of ContentsIntroduction A short history of NUTELLA® A tasty touch to spread and bake!Down to basics Sponge cake Choux pastry Shortcrust pastry Shortbread pastry Puff pastry Macaron shells Basic techniques Indispensable pastry utensilsThe great classics Poached pears with NUTELLA® centres Apple and NUTELLA® crumble Vanilla and NUTELLA® flan Hazelnut and NUTELLA® marble cake Orange and NUTELLA® cake NUTELLA® banana bread Chocolate and NUTELLA® fondants Hazelnut and NUTELLA® moelleux cakes Coffee and NUTELLA® moelleux cakes NUTELLA® tiramisu Chocolate and NUTELLA® mousse Mini doughnuts with NUTELLA® centres NUTELLA® babka Banana and NUTELLA® pie NUTELLA® tropezienne NUTELLA® bourdaloue pie NUTELLA® Tarte Tatin Pear and NUTELLA® charlotte White chocolate and NUTELLA® mini charlottes NUTELLA® banoffee pieCookies and small cakes Orange financiers with NUTELLA® centres Sesame financiers with NUTELLA® centres Red berry and NUTELLA® muffins NUTELLA® marble madeleines Madeleines with NUTELLA® centres NUTELLA® Breton shortbread Vanilla and NUTELLA® waffles Hazelnut and NUTELLA® waffles NUTELLA® pastry boats Chocolate and NUTELLA® cereal bars NUTELLA® smile cookies Cannelés with NUTELLA® centres NUTELLA® truffles Coffee and NUTELLA® macarons Hazelnut praline and NUTELLA® macarons Chocolate and NUTELLA® macarons Passion fruit and NUTELLA® macaronsChoux pastry Hazelnut and NUTELLA® religieuses Chocolate, tonka bean and NUTELLA® choux NUTELLA® profiteroles NUTELLA® Paris-Brest choux Mango-passion fruit and NUTELLA® éclairs Vanilla praline and NUTELLA® éclairs NUTELLA® Saint-Honoré French wedding cake choux with NUTELLA® centresDesserts for guests NUTELLA® Yule log Vanilla and NUTELLA® roll Apricot and NUTELLA® roll NUTELLA® Twelfth Night pie NUTELLA® parfaits NUTELLA® millefeuille NUTELLA® Mocha cake NUTELLA® Opéra cake NUTELLA® soufflés NUTELLA® praline succès cake NUTELLA® Mont-Blanc NUTELLA® vacherins Pavlova with red berries and NUTELLA® NUTELLA® Black Forest Gateau NUTELLA® diplomat Glossary Recipe Index Ingredient Index Acknowledgements

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Book SynopsisDelicious Animal-Shaped Treats for AllBring the animal kingdom to your kitchen with these unique, charming bakes that are just as fun to make as they are to eat. This wonderful collection of simple desserts is designed for bakers of all ages and levels-along with ways to customize each and every creation! Wade into ocean waters with Jellyfish Cupcakes and Axolotl Cookies, or take a hike through the forest with woodland critters like Hedgehog Chocolate Truffles and Gingerbread Squirrels. Look inside to find helpful tips and tricks to make decorating your creations both easy and fun, along with foolproof recipes for buttercream frosting, edible eyes and chocolate buttons.Sure to be a hit at birthday parties, holidays and family gatherings, these fantastic recipes are perfect for families looking to create special, imaginative desserts.

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Book SynopsisOver many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. With over 200 classic cake recipes, Mary Berry''s Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone. Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary''s easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.Table of ContentsCake-making ingredients; cake-making equipment; cake-making methods; glorious chocolate cakes; meringues; traybakes; celebration cakes; cheesecakes; scones and teabreads; biscuits and shortbread; continental cakes; family cakes; little cakes, rock cakes and yeasted buns; bazaars and fetes; no-bake cakes and cakes for children to make; cakes and biscuits for presents; healthy cakes and biscuits.

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Book SynopsisMore than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas—all made with fresh, natural, minimally processed ingredients One of The New York Times’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.”—Alice Waters Craft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. Kitty Travers, the creator of the beloved London-based brand La Grotta Ices, is changing our expectations when it comes to these cravable cold treats. The ice creams, sorbets, and granitas featured in La Grotta are fruit-focused—the best produce goes into the ice cream and sorbet bases

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Book SynopsisTells the story of Ben & Jerry's ice cream company, and shares recipes for chocolate, fruit, and other flavors of ice cream, sorbets, sundaes, and sauces.

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Book SynopsisLook no further than The Book on Pie for the only book on pie you'll ever want or need.Trade Review“Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining—no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” —DORIE GREENSPAN, award-winning author of Everyday Dorie and Dorie’s Cookies “I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie—every recipe looks delicious. She’s gifted me bravado—every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” —DANA COWIN, host of the Speaking Broadly podcast, and former editor-in-chief of Food & Wine “Erin Jeanne McDowell’s Book on Pie is a masterpiece, and so much more than just a cookbook. It’s full of informative recipes in Erin’s signature friendly style and gorgeous photos that take the guesswork out of how to make everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I’ve ever seen. This book has something for everyone, from a beginning pie maker looking to learn the basics to a seasoned one looking to take their pies to the next level. I know I’ll be baking from it for years to come!” —YOSSY AREFI, author of Sweeter off the Vine and Snacking Cakes “With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” —KRISTEN MIGLORE, creative director of Genius Food52 and author of Genius Recipes “With this tome, destined to become the pie-baking bible for many generations to come, Erin Jeanne McDowell takes us on the magnificent journey that made her fall in love with pie. Erin adeptly interweaves the love of home baking with the precision of professional pastry, all the while empowering the reader to be a better baker, without a hint of intimidation. By the end of making your first recipe, you won’t be able to decide what you love more: your newly acquired pie skills or Erin herself. For me, it’s a tie.” —UMBER AHMAD, founder of Mah-Ze-Dahr Bakery McDowell, baking columnist for Food52, hits the mark in this expert guide to pie making, both sweet and savory. Beginning with a chapter on doughs and crusts, MacDowell lays a foundation with recipes for pie doughs including whole-wheat, gluten-free, and cornmeal, as well as hot-water, puff pastry, and a variety of press-in cookie crusts. Pie recipes are divided into chapters by type, including fruit, custard, and “Cream, Chiffon & Cold Set Pies.” The savory section includes an avocado galette, croque monsieur pielets, a “Forager’s Mushroom Pie,” and a red onion tarte tatin. Must-bake highlights include a stunning blood orange brûlée pie and a free-form domed white chocolate-peppermint pie generously topped with fluffy meringue, and a shrimp boil pie, consisting of potatoes, shrimp, sausage, and corn atop puff pastry. The author’s informati —

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Book SynopsisWith Natural Baking you can now have your cake and eat it too!Described by Jamie Oliver as his ''favourite cooking book of the year'', this is your new baking bible for healthy baking recipes to create an awe-inspiring array of stunning cakes and sweet treats, whilst cutting down on the sugar too!Discover all of your favourite cake recipes and baked goodies, from carrot cake to hot cross buns, all redefined in a healthy and imaginative way by use of natural ingredients. Dive straight in to discover: -Over 70 delicious low-sugar and sugar-free recipes of all your favourite cakes-Featuring 120 photos of the finished product to accompany each riveting recipe -Many recipes are gluten and dairy free -Includes a seasonal calendar to guide you through how to bake using fresh and seasonal produceEach delicious recipe contains little or no processed sugar, and instead relies on easy-to-source sugar substitutes and natural sugTrade ReviewWith recipes for different experience levels along with easy to follow instructions, this beautifully illustrated book uses delicious natural ingredients in its recipes. * Cake Masters *If you enjoy baking, but not the calories that go with eating the goodies you've produced,then this is the book for you. * The Sun *

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Book SynopsisAs seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix. From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.Trade ReviewTop 20 food and drink books of 2012 * The Observer Food Monthly *

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Book SynopsisThe new Great British Bake Off Book - KITCHEN CLASSICS - is available now!Tuck into your all-time favourite flavours and a good sprinkling of Bake Off magic with our easy-to-follow recipes. A feast for both the eyes and the taste buds, these flavourful bakes will leave you inspired to mix and match different combinations, or to indulge yourself with some classic tastes and textures.Whether you''re looking for a tart blackcurrant millefeuille, a fresh passion fruit trifle, a sticky ginger treacle tart or a rich chocolate and speculoos cake - Paul, Prue, the Bake Off team and the 2022 bakers are here to show you how to get the perfect result. From earthy to spicy, and from tangy to creamy, this book showcases how to bring out the very best flavours in whatever you create.Featuring recipes from the 2022 contestants: Abdul Rehman Sharif, Carole Edwards, Dawn Hollyoak, James Dewar, Janusz Domgala, Kevin Flynn, Maisam Algirgeet, Maxy Maligis

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Book SynopsisThe ultimate guide to baking the world’s best-loved pastry.This special, limited edition of the debut cookbook from Lune, the world-renowned croissant bakery in Australia, comprises a luxurious slipcase, featuring holographic foil and ribbon, and contains a 272-page cookbook and an exclusive 48-page anniversary lookbook celebrating the first 10 years of Lune. Both hardback volumes feature holographic foil and stunning colour photography throughout. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as ‘the best croissant in the world’ since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

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Book SynopsisGet ready to take your desserts up a notch with Taryn Camp's collection of incredible bakes! Designed for the amateur baker, bakers on a budget or for lovers all of things sweet, these simple recipes-many of which start with a box mix-take your treats to the next level with fun toppings and delightfully delicious flavor combinations. Beginning with a base of cake, brownies, bars or cookies, these wonderful baking creations are brightened with crushed candy, fresh fruit, and of course, sprinkles! Recipes include:- Coconut Raspberry Cake Jars- Maple Cinnamon Roll Casserole- Snickerdoodle Latte Frosted Cookies - Frosted Animal Cookie Blondies- Cookie Butter Apple Pie Biscuits- Chocolate Chunk Sea Salt Cookie CakeDon't wait for a special occasion to treat yourself to a beautiful and delicious treat. These vibrant desserts are the perfect way to add a little extra fun to your day.

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Book SynopsisThis inspiring book of 50 fabulous desserts by chef Roger van Damme and his team is the result of 25 years of hard work at the apex of the culinary world. With a passion for innovation that goes beyond the traditional definition of a pastry chef, van Damme transforms seasonal products into new and original confections, and creates inspired combinations. With an international flair, this book takes us from Belgium to Barcelona, Paris, and beyond.

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Book SynopsisThe creative flavor geniuses at Salt & Straw, the wildly successful small-batch ice cream brand, bring you the absolute best versions of classic American flavors . . . and zillions of ways to riff, twist, and spin them into outrageous new scoops.Known for his wildly inventive flavors, Tyler Malek, Salt & Straw?s cofounder, takes us on a deep dive into what makes ten iconic flavors such beloved classics?including vanilla, strawberry, chocolate, and more. Using their signature, supersimple base recipes, he presents perfected, ultimate recipes for America?s favorite flavors. But since creativity is still at his core, Malek shares 75 more recipes riffing off those classics, like Smoked-Cherry Vanilla, Chili Crisp Chocolate Peanut Butter Cup, and Coffee Toffee Banoffee.

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Book Synopsis ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES ''The sort of book that becomes a true friend in the kitchen.'' Nigella Lawson One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier. Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd Kimber''s previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have to hand and whoever you''re baking for. You only need minimal skill to whip up something sensational - with ideas for bakes made in one-bowl or with 5-ingredients, as well as popular options for vegan, gluten-free and no-bake treats. One Tin Bakes Easy is full of versatile, achievable and indulgent recipes to wow your friends and family, that you

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Book SynopsisJapanese desserts from Mochi to Matcha, Manju, Yokan, Anpan, Castella, Wagashi, Dorayaki, Daifuku—and everything in between!Traditional recipes for mochi, wagashi, manju, dorayaki, anpan, melon pan and many others meet the classic Japanese cookies, cakes, tarts, ice creams and custards that are now popular worldwide. Japanese flavors infuse and transform your favorite desserts and create newfound indulgences you can easily prepare at home!Featuring easily accessible ingredients and recipes that are adapted with the Western baker and home cook in mind, Sweet and Easy Japanese Desserts offers 42 delicious recipes grouped into four tempting chapters: Traditional Japanese Desserts like Dorayaki Red Bean Pancakes, Cherry Blossom Mochi and Castella Honey Sponge Cake Western-style Japanese Desserts like Strawberry Matcha and Apricot Mochi Ice Cream and Black Sesame Panna Cotta Popular Matcha-based Desserts featuring Matcha Cake, Matcha Tiramisu, Matcha Lemon Tarts and more Asian Desserts like Hong Kong Style Egg Tarts, Korean Crepes and Strawberry Wontons For a dessert course like no other, the tempting treats in Sweet and Easy Japanese Desserts will surprise and delight you!

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Book SynopsisCoconut, chocolate, vanilla, berry, caramel, cream—whatever you’re craving, The Encyclopedia of Desserts has it with 400 irresistible recipes for every sweet tooth.Sometimes you just want a sugar cookie, and other times you absolutely need a torte. Whether you want to whip up a quick treat or dazzle everyone at your holiday party, these simple recipes and tried-and-true techniques guarantee that you’ll rise to the occasion. This clean and uncluttered format is organized from A to Z, so you can quickly find any recipe when your sweet tooth strikes. Easily make these scrumptious goodies from scratch with minimal equipment. With a wide range of internationally inspired delights, you can enjoy a world of treats in one book.Inside you’ll find: 400 sweet and savory recipes for cakes, pies, cookies, bars, pastries, puddings, custards, candies, drinks, and more Gluten-free, keto, and vegan dessert options Helpful tips and techniques to ensure every batch is perfection Ditch the box mixes and ready-made cookies at the supermarket. From decadent desserts to everyday treats, with this cookbook at your side, baking is a piece of cake. Delight your friends and family as they go back for seconds (and thirds) with The Encyclopedia of Desserts.

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Book SynopsisThe ultimate book of mochi. Learn how to perfect the beloved Asian dessert at home with Mochi. This delicious, colourful book features 22 mochi recipes, from chocolate, passionfruit and sesame to lemon myrtle, matcha-coconut and red bean paste. With a comprehensive, step-by-step guide to making and shaping your own pillowy-soft mochi dough, easy-to-follow recipes for all the fillings imaginable, plus all the basics, this book will leave you never wanting store-bought mochi again!

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Book SynopsisThe ultimate guide to making, baking and decorating jaw-dropping cakes from Instagram and Youtube sensation Georgia's Cakes. If you're looking to take your cake decorating skills to the next level then look no further. No other book guides you through every step of cake decorating with as much detail and explanation as this one, while keeping it as simple and accessible as possible. Georgia's expertise, knowledge and teaching skills will transform the way you understand and approach modern day cake decorating.From baking a perfect sponge and explaining how the ingredients work, to mastering the palette knife; this is more than a baking book, this is a masterclass in cake artistry. Cake decorating has advanced and modernised over the last few years buttercream has trumped fondant, cake layers are taller and designs have become more contemporary. We're even throwing all sorts of decorations into the mix (who knew that popcorn took the top of a cake to new dimensions?!).Cordon Bleu train

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Book SynopsisSweets master and TikTok sensation Amy Chao shares the secrets for recreating her most beloved designs in this utterly charming collection that packs in the happiness. Learn all the essential tips and tricks behind her signature meringue “floaties,” colorful marshmallows and mouthwatering macarons - featuring a variety of lip-smacking fillings to choose from! - with recipes like: Cutest Corgi Butts Marshmallows Fun Fluffy Sheep Meringue Cookies Sleepy Pandas Macarons Cat Paw Marshmallows Stunning Seashells Macarons with Edible Pearls Adorable Elephant Meringue Cookies . . . and more! With 50 recipes that are as fun to make as they are to eat, there are options to brighten up any occasion. Each design includes step-by-step illustrations that take the intimidation out of these treats, letting you focus on the fun. Meanwhile, comprehensive troubleshooting sections, plus easy-to-trace templates for perfectly piped macarons, make it simple to whip up these specialty sweets in the comfort of your own home. A confection lover’s dream, this is the perfect uplifting addition to expand your baking repertoire.

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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 SynopsisNEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle).A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you&r

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Book Synopsis

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Book SynopsisLearn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999.Table of ContentsIntroduction 1 Recommended Equipment 4 Ingredients 8 Plating For Points 20 Plated Dessert Flavor Pairing Guide 26 The Recipes 35 Basic Garnish Recipes 308 Sources 310 Acknowledgments 313 Index 314

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Book SynopsisBritain's million-copy bestselling, hugely popular bakery is back with over 100 new tried-and-triple-tested recipes that celebrate home baking.This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers' all-time favourite home baking recipes and brand new, inspirational ideas.Our love of baking has been handed down from generation to generation and this collection of gorgeous Hummingbird bakes includes delicious cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries all with the unique Hummingbird twist.Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S'more Brownies or Pinwheels for a delicious pick-me-up; Red Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for something a bit sp

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Book SynopsisChoose a batter, flavor with syrup, add a frosting—it’s magic! Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed! This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.  Trade Review"One of the most user-friendly baking books out there. Here's why: each of the 8 basic cakes starts with the same Cake Magic! Cake Mix (there's a gluten-free version, too)." —MyRecipes.com “I don’t think I’ve ever seen a cake book that is so inventive, so easy and written by a chef that understands the needs of us home bakers” —David Venable, QVC

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Book SynopsisIt can be difficult to find truly indulgent vegan desserts -- especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she''s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it''s like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.Trade Review"Fran's infectious passion for chocolate radiates from these voluptuous yet amazingly approachable recipes. From breakfast smoothies to show-stopping desserts and even nightcaps, Fran finds a way to sneak a little chocolate bliss into every corner of your day. Warning: these hedonistic recipes aren't for the faint of heart! (I admit it. I actually licked page 92.)" --Dynise Balcavage, author of Pies and Tarts with Heart and The Urban Vegan "I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts." --Ron Ben-Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius "Fran Costigan's Vegan Chocolate is the holy grail of sweet, plant-based treats! This cookbook is destined to be a treasured baking classic for all kitchens." --Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen "Regarded as the authority on cruelty-free chocolate anything and everything, Costigan's baking book (bible?), with its myriad tips and tricks, is not to be missed." --The Daily Meal "Delve in, and Vegan Chocolate becomes a kind of cake itself, prepared to perfection and dense with flavor. Packed with vibrant photos by Kate Lewis, the book itself appeals sensually in addition to its valuable info. Costigan has finally gotten the top-of-the-line packaging her work has always deserved... This new, sumptuous book is an appropriate summation of more than a decade of sweet-tooth expertise." --Philadelphia Daily News "When those of us of the grains, beans, and veggies persuasion want to indulge in a sweet treat, it has to be something spectacular--and preferably chocolate! There's no better guide to the world of delectable chocolate desserts than Fran Costigan; that they happen to be egg- and dairy-free is icing on the vegan cake. A feast for all the senses, Vegan Chocolate sets the bar at a new level for home cooks as well as chefs." --Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen "A treasure... Chef Fran Costigan raises the vegan chocolate bar to such great heights that everyone will be shown a luscious path to confectionary nirvana. Chef Fran's talent and wizardry are gifts to be shared. We cherish and savor all her decadent creations." --Bart Potenza and Joy Pierson, owners of Candle Cafe, Candle 79, and Candle West "Fran Costigan's stunning new book is a game changer. Vegan Chocolate is a delicious book, filled with clearly written user-friendly recipes, inventive techniques, and practical information. Nothing is missing from these sumptuous chocolate desserts except the dairy, eggs, refined sugar, and cholesterol. With an Opera Cake and a Buche de Noel, truffles, ice creams, simple cookies, and more, transitioning over to vegan eating has never been more tempting. This book has earned a permanent place in my kitchen!" --Tal Ronnen, New York Times Bestselling author of The Conscious Kitchen "Fran Costigan absolutely delights with her book Vegan Chocolate. This expansive cookbook--filled with drop dead gorgeous photos and decadent recipes--will inspire chocolate lovers everywhere to get into the kitchen and create something extra-special." --Allyson Kramer, author of Great Gluten-Free Vegan Eats "As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. These are recipes based on skill and passion for good chocolate desserts, the best combination possible." --Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone "Anyone who loves chocolate desserts, whether they follow a vegan diet or just want to try something new and different, will be thrilled with the results of Fran Costigan's recipes. Fran is a natural baker in many senses and her desserts sing out real flavor and quality with every bite. And I love the fact that some recipes are gluten free too -- now everyone can enjoy chocolate cakes, pies, tarts, ices, and confections!" --Nick Malgieri, author of Bake and Nick Malgieri's Bread "Fran is a pioneer of the vegan baking world. Her recipes have been extensively tested to perfection. As a fellow chocoholic, I am thrilled that Fran is sharing her extensive collection of decadent chocolaty creations with the world. Any vegan will feel like a kid in a candy store flipping through the mouthwatering pages of this book. Bravo Fran!" --Chloe Coscarelli, cookbook author and winner of Food Network's Cupcakes Wars "I'm still drooling thinking about the chocolate 'plant-strong' wedding cake Fran made for our wedding." --Rip Esselstyn, best-selling author, My Beef with Meat; The Engine 2 Diet "Are you swooning yet? You will be when you dig in to the luscious recipes in this book: they're downright delectable and simply the best chocolate treats you'll ever experience. The most astounding thing is that not one of these recipes has eggs or dairy in them, so they're not only crazy-delicious, but they're good for the soul!" --Kathy Freston, New York Times bestselling author of The Lean and Veganist

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Book Synopsis''This book is borne out of my long love affair with Italy - one that started as a heady teen romance and has weathered the ensuing years intact.'' Discover the ultimate cookbook to transport you this winter.Nigellissima is a celebration of fresh, tasty and unpretentious cooking, inspired by Nigella''s experiences of living, working and learning to cook in Italy.In 120 quick and easy recipes, Nigella shows you why Italian food has conquered the world, from sunny pasta dishes to rich lasagne and meats, with indulgent ice cream, cakes and puddings and perfect party food.With warm and witty food writing, mouthwatering photography and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Pasta - delicious new twists on spaghetti, risotto, lasagne and other favouritesFlesh, fish and fowl - easy meat dishes, chicken recipes and sucTrade ReviewAt her best once again... With dozens of colourful images and easy-to-follow recipes, this book is a fantastic starting point for anybody who wants to try their hand at Italian cuisine * Italia! *In this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist * Mrs D-Daily (Blog) *We love Nigella for her infectious enthusiasm and her pure unadulterated joy in cooking and eating. This book made us ravenously hungry -- Jocelyn Doyle * Easy Food *Taking the fuss out of Italian cooking * Look *I wouldn’t eat if it weren’t for Nigella Lawson and Yotam Ottolenghi, so thank God they both put out books this year * Observer *

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