Cookery dishes and courses: desserts Books

Book SynopsisChoose from classics such as profiteroles, lemon meringue pie and apple crumble ot experiment with more exotic international dishes like tiramisu or brandy-soaked borracho cake from Spain.

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Book SynopsisThis book is every dessert-lover's dream. It contains fabulous recipes for every dessert imaginable and can be used on any occasion.

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Book SynopsisOver 100 recipes for anything you could possibly want to bake Baking For Dummies is your go-to source for basic instructions and easy-to-follow recipes. Learn to make delicious and impressive cookies, cakes, breads, cupcakes, frostings, pies, muffins, cobblers, quiches, and beyond. Elevate your next get together by crafting a dessert charcuterie board or serving decadent individual quiches, savory scones, and homemade rollsit's a step up from store bought cookies and cakes, for sure. In this low-key Dummies guide, you'll find lists of basic ingredients and essential equipment, plus explanations of baking techniques and definitions of baking terms and techniques you'll need to know. This book also covers basic kitchen prep, time-saving tricks, kid-friendly baking recipes, allergy and dietary modificationsthis book has it all. Learn to bake impressive desserts and wonderful breads, even if you're a first timer Start at the beginning with clear explanTable of ContentsIntroduction 1 Part 1: Baking Essentials 5 Chapter 1: Bake, For Goodness’ Sake! 7 Chapter 2: Stocking Up 11 Chapter 3: Going Over the Gear 39 Part 2: Basic Training for Baking 63 Chapter 4: Familiarizing Yourself with Your Oven 65 Chapter 5: Focusing on Basic Techniques 71 Chapter 6: Considering Allergies and Insensitivities When Baking 87 Chapter 7: Getting Ready to Bake 93 Part 3: Ready, Set, Bake! 107 Chapter 8: Understanding the Ins and Outs of Baking Cookies 109 Chapter 9: Baking Moist Cakes 149 Chapter 10: Fixing Fabulous Frostings 183 Chapter 11: Preparing Perfect Pies and Tarts 205 Chapter 12: Creating Crisps, Cobblers, and Other Delights 237 Chapter 13: Making Quick Breads, Muffins, and Biscuits 247 Chapter 14: Rising with Yeast Breads 269 Chapter 15: Going Savory with Baked Goods 295 Chapter 16: Baking with Mixes and Premade Doughs 309 Part 4: Dealing with Other Important Stuff 319 Chapter 17: Storing Your Creations 321 Chapter 18: Making the Ordinary Extraordinary 333 Part 5: The Part of Tens 341 Chapter 19: Ten Ways to Boost Nutrition When Baking 343 Chapter 20: Ten Ways to Get Kids Baking 347 Appendix A: Glossary of Baking Terms 351 Appendix B: Metric Conversion Guide 357 Index 361

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Book SynopsisNamed a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, Thrillist, and moreLong-Listed for The Art of Eating Prize for Best Food Book of 2021“Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020“This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This AutumnAdmit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves. Many recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course.Trade Review“A party waiting to happen. . . . [B]aked goods from across the former Austro-Hungarian Empire, rendered in Northern California flavors. . . . Recipes in Baking at the 20th Century Cafe range from Ashkenazi Jewish cookies to Californian puddings, preserves, savory and sweet tarts and enough varieties of whipped cream to wear out a whisk. The instructions are descriptive and exact, heavy on butter and cornball jokes.”—Wall Street Journal “Richly gratifying desserts . . . make the book worth owning. So does the indomitable life force of its author, whose mischievous spirit shines as brightly in her sentences as it does at her restaurant.”—Los Angeles Times “Polzine’s knowledgeable explanations, humorous anecdotes and Hungarian and Austrian tales make this a book that’s also exceptionally fun to read, even if all the baking you’ll ever do is warming up a frozen English muffin.—San Francisco Chronicle “Dazzling. . . . [Polzine] brings a fresh approach and singular panache to some fairly staid classics of Central European baking. While most of these recipes aren’t for beginners, her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes, and, with practice, sweet and savory strudels rolled with gossamer dough.”—New York Times “Satisfying and splendid. . . . For the baker who wants a challenge with great results, this is your book.”—NPR’s “Here and Now” “Gorgeous.”—Epicurious “I love [this] book.”—David Lebovitz via Instagram “Michelle Polzine is one of the most gifted pastry chefs in America. . . . This book, as you flick through it, just keeps on giving. An absolute joy for bakers and pudding lovers.”—The Telegraph (U.K.) “For passionate bakers, this book offers a path to one of the world’s greatest dessert regions without leaving your home kitchen.”—Heated “It’s an advanced baking book, from a professional pastry chef, assiduously detailing methods for assembling ten-layer tortes and stretching strudel. But for cake diehards, it’s a rare treat, digging into the details of sachertorte, dobos torta, and of course, honey cake. . . . [F]or the more ambitious home baker, they’re a serious treat.”—Eater SF “To taste Michelle Polzine’s desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision.”—Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat “Michelle Polzine is a master of dessert flavor and technique. Her recipes are the real deal. As a historian, she respectfully pays homage to a period of sweet cuisine mostly overshadowed by other parts of the world. Her deep creativity adds her own twists and adaptations.”—Emily Luchetti, pastry chef “One might say that Michelle’s gorgeous book is worth having simply for the honey cake recipe, or just to see her outfits and aprons, or for the quietly spectacular photos. But passionate pastry people will want it for the flavors, details, and ideas—beloved pastries from the Austro-Hungarian Empire are honored and perfected, to be sure, but they are also made new and fresh by a gifted chef with an inspired palate. Recipes are carefully crafted with enough detail (and humor) to make it happen in your kitchen.”—Alice Medrich, pastry chef and author of Flavor Flours “Every recipe in Baking at the 20th Century Cafe is a treasure to be uncovered. Michelle’s lifelong practice and discovery of pastry technique is demystified here for everyone. She gifts us with in-depth process photography, taking the guesswork out of how she creates her beautiful desserts.”—Nicole Krasinski, pastry chef and co-owner, State Bird Provisions and The Progress “The luscious desserts in this book are very much like their fashionable creator—beautifully styled, with attention to detail and an innate sense of the final impression on the beholder. Michelle is inspired by Middle European sweets and gives each one her unique touch. In this, her first book, you get sure-to-impress recipes from not just San Francisco’s beloved 20th Century Cafe but also some of the best bakeries in the old Austro-Hungarian Empire, as seen through Michelle’s informed lens.”—Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

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Book SynopsisBe prepared to think beyond boring ol’ chocolate chip with this ultimate guide for baking the perfect cookie! Amanda Powell’s clear and practical approach to baking yields extraordinary results and is ideal for beginners looking to learn the basics as well as more experienced bakers looking to elevate their skills. The recipes are presented in a grade-level format, with freshman recipes for beginners (think simple drop cookies) and advancing to the senior level for when readers become bonafide cookie experts, capable of piping an impeccable macaron! Amanda fully embraces baking as a science yet presents the information to readers in a way that removes any intimidation. She also establishes the fun that can be had when baking and shares helpful tips for troubleshooting techniques. Her expertise translates to inspiration for readers to put their own spin on these recipes and make them their own. Bakers will be delighted with the endless creative options they have to choose from, which includes Brown Butter Coconut Chocolate Chip Cookies, Better than Pie Apple Pie Cookies, Mocha Cookies for Coffee Lovers, and Light as a Cloud Meringue Cookies. This incredible collection of recipes will satisfy every cookie craving imaginable.

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

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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 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 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 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 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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Book SynopsisThe masters of home baking, Australian Women''s Weekly, bring you delightful bakes for every occasion!Enjoy classic bakes for any occasion alongside exciting and original variations - a host of sweet and savoury recipes, from delicious snacks and satisfying desserts, to wholesome lunches and comforting dinners. Add a creative twist to take your banana bread to the next level, shake things up with four easy ways to transform a classic quiche, and enjoy a real treat with six ways to elevate the humble chocolate chip cookie.This home baking book is perfect for anyone looking for all-new tried-and-tested, fuss-free recipes! It includes:- More than 100 recipes and exciting variations, all photographed, covering both sweet and savoury bakes for snacks, meals, desserts, and treats- No baking recipe is repeated from one book to another- Ingredients are recognisable and readily available in all markets- Each book covers a range of cuis

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Book SynopsisThe Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year.

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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 Synopsis This is a collection of innovative, lip-smackingly brilliant recipes celebrating ice cream and the desserts that accompany it. This beautifully photographed book includes a introductory chapter on how to make classic and more unusual ice-cream flavors as well as sorbets and vegan options (from Roasted Strawberry and Buttermilk, Nochurn Flat White Coffee to Vegan Malted Banana Ice Cream). Then ice-cream desserts and celebration recipes take center stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with Figs and Cinnamon to Children''s Ice Cream Cupcakes). Decadent desserts that are the perfect companion to ice cream, like Cocoa and Date Brownies and Granny Dorsey''s Giant Meringues, add a baking element, while sundaes, shakes and cocktails give inspiration for allhours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle on offer so

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Book Synopsis If you think that Julie Jones''s beautiful creations are beyond you, think again.Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It''s worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring. - Diana Henry A masterclass in the art and craft of baking and decoration. Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavor and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes.A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcr

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Book SynopsisAccessible, easy baking for everyoneHow to make a vegan cake in a microwave, in less than 10 minutes, using simple ingredients you don’t even have to weigh out, with no waste, no leftovers and little washing up.Conventional cake making can be tricky as there is an exact science behind them. Failure to follow the recipe can have dramatic consequences. Mug cakes on the other hand are fun, quick fixes that you can enjoy as soon as you decide you want one. They’re also perfect for one. Normally, they are made using an egg, which means they are unsuitable for vegans, but the 40 plant-based recipes here will range from classics such as gooey chocolate brownie mug cake, to a delicious peanut butter and lemon and blueberry mug cakes, all made using vegan-friendly ingredients. 

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Book SynopsisLearn how to create your own dream dessert board!From kid-friendly movie night to romantic date night for two, there is a delicious dessert board out there for everyone. Sweet Spreads offers a decadent variety of fifty dessert boards to inspire and impress.This step-by-step guide is sure to satisfy any sweet tooth with simply made recipes for beloved guilty pleasures: chocolate hummus, chocolate cheesecake dip, s’mores snack mix, and so much more! Find your favorite today with these satisfyingly sweet spreads: Holiday cheer dessert board Chocolate tasting dessert board Campfire cones dessert board Ice cream sundaes dessert board Valentine’s day dessert board Waffle brunch board Coffee lover’s dessert board Aloha dessert board And many, many more Bring some extra sweetness into your life with Sweet Spreads.

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Book SynopsisA scrumdiddlyumptious selection of treats inspired by Willy Wonka & The Chocolate Factory You’ve got the golden ticket! Enter here and you’ll find a world of fanciful treats, delectable chocolates, and candied confections as colourful as their creator. From the moment Mr. Wonka first somersaulted onto the red carpet in 1971, the magical, maniacal chocolatier has captivated audiences across the globe. Relive every incredible invention and memorable minute from the movies that brought him to life while you whip up his most delicious creations in the comfort of your own decidedly less hazardous kitchen. Let your imagination run wild with 75 whimsical and wonderful desserts and drinks inspired by these spectacular movies, including: Lightning in a Chocolate Bar Salty Chocolate Peanut Clusters Cayenne Crinkles with a Kick Extra Juicy Blueberry Pie Almost Everlasting Cake Pops Drool-Worthy German Chocolate Cake Snozberry-Lemonade Fizzy Lifting Drink With decadent recipes and delightful tidbits from the fantastical story fans have loved for more than 50 years, The Unofficial Willy Wonka Cookbook will turn your dreams into realities and your realities into dreams! Trade ReviewPraise for An Unofficial Cookbook for Fans of Willy Wonka: “A plethora of mouthwatering recipes waiting to be enjoyed. Each delightful creation will have you remembering to always leave room for dessert.” —Deanna Huey, author of The Witch’s Cookbook

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Book Synopsis“Ice cream perfection in a word: Jeni’s.” –Washington PostJames Beard Award Winner: Best Baking and Dessert Book of 2011!At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.How cool is that?Trade Review“Ice cream perfection in a word: Jeni’s.” —Washington Post “[An] ingenious homemade-ice-cream bible.” —Wall Street Journal “Achieves some of the creamiest, most saturated-in-flavor ice cream that I’ve ever tasted. . . . Her basic formula is foolproof, and applies to all flavors, from nutty praline to good old-fashioned chocolate. No matter what kind of ice cream maker you use, it turns out smooth, rich results.” —Saveur “Try not to lick the pages. . . . A charming confection of dairy and sorbet desserts.” —More “Ice cream perfection in a word: Jeni’s.” —Washington Post “[An] ingenious homemade-ice-cream bible.” —Wall Street Journal “Achieves some of the creamiest, most saturated-in-flavor ice cream that I’ve ever tasted. . . . Her basic formula is foolproof, and applies to all flavors, from nutty praline to good old-fashioned chocolate. No matter what kind of ice cream maker you use, it turns out smooth, rich results.” —Saveur “Try not to lick the pages. . . . A charming confection of dairy and sorbet desserts.” —More “Ice cream perfection in a word: Jeni’s.”–Washington Post —Washington Post“Ice cream perfection in a word: Jeni’s.”–Washington Post -- Washington Post

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Book SynopsisHealthy eaters have long tried to find ways to satisfy a sweet tooth but many Paleo-style desserts are complicated and include hard-to-find ingredients. Arman Lew discovered a way to have his cake and eat it too—in creations that indulge the appetite and are full of nutrients. From breakfast reinvented to no-bake treats, there is no tapioca flour, coconut nectar or xanthan gum to be found here.

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

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Book Synopsis50 recipes for the deliciously fun and colorful Taiwanese tea drink that everyone''s talking about!Bubble tea, also known as boba milk tea, is a Taiwanese drink that has been become hugely popular around the globe. The first bubble tea shop opened in Taichung, Taiwan, in 1988 and sold milk teas with chewy boba. Since then, bubble tea fever has spread all over Asia, Australia, and beyond. In 2009 bubble tea shops began opening in North America and Europe and in the past few years the trend is growing at an exponential rate. Bubble tea is a drink made from tea and milk, and includes other ingredients such as tapioca balls, popping boba, fruit jelly, or nata de coco (coconut gel). It is often also finished with a whipped crown topping made from cream cheese. The name bubble tea comes from the balls or boba that are added to the drink and float in the transparent cup when the drink is shaken. These are sucked up from the drinks through special oversized bubble tea st

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Book SynopsisKids love it, adults love it – is it any wonder that ice cream is the world's most popular dessert? Whatever the season and whatever the occasion, this cold and creamy treat is simple, refreshing and tastes so good!Of course, there's a lot more to ice cream than vanilla, strawberry or chocolate.Walk into any ice cream parlour today, and you'll be confronted by a plethora of unique and unexpected flavours. The Little Book About Ice Cream is a joyful celebration of this frozen dessert in all its glory. Alongside fascinating facts about the origins of ice cream and how it's manufactured, this little book serves up fabulous scoops of entertaining trivia, amusing quotes and a sprinkling of wisdom. It all adds up to a mouth-watering delight.SAMPLE QUOTE: 'When I'm no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.' - Snoop DoggSAMPLE FACT: Continental Europe was introduced to ice cream in the late 13th century when Marco Polo returned to Italy from China.Table of ContentsInside Scoop - The history of ice cream, including facts, numbers, sayings and quotes • Ice Ice Baby - How different types of ice cream have been made throughout the years and how popular they are today • Cream of the Crop - A general celebration of all things icy and creamy • The Milky Way - Ice cream is adored - and devoured - all over the world in all sorts of ways. This chapter looks at just a few of the global customs related to ice cream eating • Churn Baby Churn - You may like it out of the tub, covered in sprinkles, half-melted or smothered in hot sauce - perhaps even all four. Here we salute favourite ways of ingesting • Cherry on Top - Ice cream isn't just a desert, it's a way of life. Let's honour the ice and celebrate the cream!

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

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Book SynopsisAll Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

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Book SynopsisWith an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwaks English Puddings is now being reissued as part of Grub Streets classic range, to adorn bookshelves alongside the highly acclaimed cookery writers, Elizabeth David and Jane Grigson. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.

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Book SynopsisFeaturing 75 refreshing recipes, this book is the ultimate gift for ice cream fans.In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets.La Grotta Ices is the culmination of Kitty's obsessive exploration and research into 75 ice cream, sorbet and granita recipes. Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration: nature. La Grotta celebrates ripe seasonal fruits and the true artistry of real ice cream through inventive flavours and pure, natural ingredients. 'Kitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound' Anna JonesTrade ReviewKitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound. * Anna Jones *The ice cream queen. This wonderful book will have you knocking up batches of amazing ice cream in no time. * Justin Gellatly *Bellissimo. A joyous, imaginative book filled with stories of chasing flavours ... A bit like being let in on a secret, a bit magic * Rachel Roddy *A gorgeous book ... I love her quirky yet spot on flavour combinations * Skye Gyngell *This is the foundation text both for those who just want to ice their cream, as well as seekers of freezer cabinet ecstasy * Strong Words *

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Book SynopsisMaking and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life? Chef Tal Spiegel book - This is not a recipe book - takes you through creativity and culinary exploration, into a finalized creation. With over 15 years of experience in design and patisserie, Spiegel will give you a glimpse into how his brain works, and how simple ideas are developed into concepts and creations. "I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process" - Tal Spiegel In his works, Spiegel combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition. Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches masterclasses around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate. Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design & patisserie. He moved to Paris to complete his patisserie studies and become a "pastry chef designer".

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Book SynopsisIn Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes – both sweet and savoury – that are inspired by some of the most famous and delicious home-grown produce from England’s ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again. Trade ReviewA timeless cookbook that celebrates the beauty of seasonal food. * Countryside magazine *

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Book SynopsisSuperstar blogger Dorothy Kern’s Crazy for Cookies, Brownies, and Bars serves up 85 scrumptiously new and wonderfully creative recipes—each with its own photo.Trade Review“Best Desserts Cookbook of 2022” * Esquire magazine *Table of ContentsIntroduction: Let’s Get Crazy About Cookies Know Your Key Ingredients Tools for Successful Baking Storing and Freezing Tips The Seven Rules for Successful Cookie BakingChapter 1 Cookie Jar Favorites Seriously the Best Chocolate Chip Cookies Banana Nut Cookies Toffee Chippers Coconut Cornflake Cookies Peanut Butter Oatmeal Chocolate Chip Cookies Nana’s Drop Sugar Cookies Trail Mix Oatmeal Cookies Mel’s Peanut Butter Lovers’ Cookies Peanut Butter Chip Chocolate Cookies Sprinkle Cookies The Great Pumpkin Cookie Recipe Chocolate Chip Snowball Cookies Almond Joy Macaroons Molasses Cookies Tuxedo CookiesChapter 2 Brownies Fudgiest Brownies Ever Vanilla Lovers’ White Chocolate Brownies Oreo Truffle Brownies Mint Chip Brownies Peanut Butter Stuffed Brownies Death by Chocolate Brownies Bacon and Caramel Brownies Mocha Brownies Macadamia Nut Brownies Nutella Brownies Zucchini BrowniesChapter 3 Blondies and Bars Brown Butter Pecan Blondies Cinnamon Blondies Bake Sale Blondies White Chocolate Lemonies Triple Decker Cookie Bars Peanut Butter Patty Bars Peanut Butter Magic Bars Caramel Oatmeal Cookie Bars Margarita Bars Chocolate Chip Cookie Gooey Bars Chocolate Chip Shortbread Bars Blueberry Lemon Bars Apple Shortbread BarsChapter 4 Cookie Cakes, Skillet Bakes, and Cups—Oh My! Birthday Cookie Cake Three-Layer Cookie Cake Sugar Cookie Cake Fruit Tart Cookie Cups Chocolate Lovers’ Cookie Cups Piñata Cookie Cups Strawberry Shortcake Cups Skillet Brownie for Two Brookie SkilletChapter 5 Crazy Cookies Dark Chocolate Espresso Cookies Orange Dream Cookies Chocolate Peanut Butter Potato Chip Cookies Ice Cream Cookies Mochadoodles Salted Butterscotch Cookies Cookies ’n’ Cream Red Velvet Cookies Giant M&M Cookie Lime in the Coconut Cookies Chocolate Candy Cane Cookies Raspberry Almond Spirals Pumpkin Spice Snickerdoodles Slice and Bake Cranberry Pistachio Shortbread Churro Cookies Fruity Pebble CookiesChapter 6 Stuffed and Sandwiched Chocolate Marshmallow Sandwich Cookies Chocolate Caramel Pecan Cookies Giant Stuffed Nutella Cookie Lemon Poppyseed Thumbprints Salted Caramel Ginger Sandwiches Cookies2 Peanut Butter Thumbprints PB&J Sandwich Cookies Stuffed Carrot Cake Cookies Birthday Cake Sandwich CookiesChapter 7 No Oven, No Problem: No-Bake Cookies and Bars Haystack Cookies Chocolate Chip Cookie Dough Bars Ultimate Peanut Butter Bars Biscoff Oatmeal No-Bakes Caramel Crunch Bars Sugar Cookie Bites Cookies ’n’ Cream Mud Bars Amaretto Bites Nutty Slice and No-Bake CookiesChapter 8 For Man’s Best Friend: Dog Cookies for Your BFF Ginger’s Gingerbread Cookies Abby’s Favorite Vanilla Cookies Pumpkin Dog Cookies Acknowledgments About the Author Index

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Book Synopsis

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Book Synopsis'Bloody great baking book. Has Xmas all over it.'​ Jamie Oliver'Julie bakes with love. It's her secret ingredient.' Pierre KoffmannWhether you're making pies or cakes, bread or brunch, this stunning book is full of recipes that will feed your soul as well as your stomach. Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf. From lemon madeleines to muddle cake; trampoline bread to chocolate ganache; banana, pecan and chocolate muffins to fluffy pancakes – this incredible baking book has all the recipes you need to create something beautiful, imaginative and impressive. You’ll find chapters on: Fruit Tarts and Pies: containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats: with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough: with trampoline bread and grissini Chocolate: including a stunning triple chocolate celebration cake and chocolate ganache Desserts: with delizia di limone and a meringue sharing nest wreath Weekend Breakfast and Brunch: with banana, pecan, and chocolate muffins and fluffy pancakes Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie's secret ingredient – love.Trade Review'Bloody great baking book. Has Xmas all over it.' -- Jamie Oliver

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Book SynopsisYou're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other! From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.Photography by Alex Ho / Sky Pond Photo and Video - Estes Park, ColoradoTrade Review"Fun book! This book will delight cocktail enthusiasts who want to create drinks that taste like desserts."—Kevin R. Kosar, AlcoholReviews.comTable of ContentsIntroduction1. North America2. South America3. Europe4. Africa5. Australia6. Asia7. Antarctica

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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 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 SynopsisThe best part of baking cookies has always been sneaking a swipe of dough straight from the mixing bowl. Kristen Toman, founder of DO Cookie Dough Confections, has turned everyone's guilty pleasure into the next big dessert craze: safe-to-eat raw cookie dough. Every day DO serves up more than one ton of cookie dough in its New York City shop alone, from classic chocolate chip and sugar cookie, to festive flavors like birthday cake, salted caramel, and s'mores. Now, Tomlan brings the magic of DO to home bakers (and anyone with a sweet tooth) with more than 100 recipes for cookie doughs and treats to eat, bake, and share with friends and family. COOKIE DOUGH ALL DAY shares the secrets to making easy, safe doughs at home as well as recipe pro-tips and tricks that will make each dough, cookie, bar or cupcake THE must-try dessert at your next party, bake sale, book club, family holiday. Whether your sharing with friends or just sneaking a midweek treat, anytime is the right time for cookie dough!

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