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From the bestselling author of "The New Complete Book of Breads"
comes the thirtieth anniversary edition of this classic baking
book, now in trade paperback. In this exhaustive volume, you'll
find recipes for every imaginable type of bread, from white and rye
to cheese, herb, French, and Italian breads. Croissants, brioches,
flat breads, and crackers are covered in depth as well. Home bakers
will find an extraordinary range of variety, nearly enough to
supply a new bread a day for a year. There are wheat breads --
Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads;
breads flavored with herbs or spices or enriched with cheese or
fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's
Southern Biscuits, English Muffins, and Popovers, to name a few.
For the baker who observes the holidays with a fresh loaf there are
Challah and Italian Panettone.
Feast your eyes and fill your stomach with these 60 over-the-top cupcake recipes! These delicious creations will kick your cupcake game up a notch, for inspired treats that taste as good on the inside as they look on the outside. Each cupcake features a surprise center of delicious filling, from the usual suspects of jam and custard, to a seasonal apple crisp or rich chocolate-pumpkin spice filling. New takes on old cupcake staples, as well as incredible cupcake innovations, are sure to have you winning over the dessert crowd at every occasion. The delightfully autumnal Apple Crisp Cupcakes with gooey apple crisp filling are perfect for a cool October night after a weekend at the apple orchard. And if you've been on the lookout for the perfect breakfast cupcake, you're in luck! Start your day off the decadent way with Cinnamon Roll Cupcakes with Cinnamon Cream Cheese Frosting and a surprise cinnamon glaze center. Feeling more in the mood for a complete chocolate overload? The Chocolate Mousse Cupcake with Molten Chocolate Filling is the go-to cupcake for all your chocolate needs. With a range of recipes designed for all skill levels, you'll be a (filled) cupcake pro before you know it. This book will have 60 recipes and 60 photographs.
The ultimate guide to classic bakes and modern favourites that doesn't just tell you what to do - it shows you. What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Complete Baking comes in. Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations. If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savoury recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Complete Baking.
This book shows you the easy way to make classic French pastries with no fuss. By the author of the bestselling 'Mad About Macarons' and a busy mother herself, Jill's expertise shows you time saving, easy ways to make eclairs, tartlets, millefeuilles, and macarons. Share in Jill's enthusiasm and skills learned from the French over her 22 years in Paris to help you master patisserie easily at home. With 50 typical teatime recipes, enjoy tips, stories and a walks section that shows where to taste many of the best pastries in Paris.Lavishly photographed, Jill starts with simple and mouthwatering French teacakes, hot chocolate, crepes and ice cream then continues with clear step-by-step instructions for each chapter: choux (eclair) pastry; tartlets; millefeuilles; and gluten-free macarons. The final chapter culminates in a French tea party, mixing and matching the recipes to produce temptations such as Chocolate-Earl Grey Tartlets with Orange-Liqueur Crumble Puffs, a Paris-Brest with a twist and a Saint-Honore, plus many more treats that you'll be inspired to create yourself.This book will help the learner baker build confidence.Complete with tea-pairing suggestions, add your own Parisian touch to 4 o'clock teatime in no time.
Goldenrod Pastries is a community bakery with an ambitious and talented baker at the helm. Angela Garbacz learned at her mother's and grandmothers' elbows, and her training continued in New York before she returned home and opened her dream shop. Garbacz's pastries come out of the oven perfectly golden and regularly sell out. At her bakery, she creates delicious treats without dairy or gluten but every recipe in this book can be made with butter and flour just as easily as any alternative. With her positive attitude and confident voice, Garbacz makes it easy and fun to bake a perfect dessert that everyone can eat.
Whole-grain sourdough is a wonderful way of making delicious, nutritious bread at home, but there are a lot of different methods and advice out there. How do you know what will give you the best results? This booklet aims to keep it simple and give you the essential information you need to create your own rye starter, with no added commercial yeast, and bake a great whole-grain loaf with it. There are also recipes for other baked goods using the same starter, including English muffins, pizza dough, pancakes, muffins and crackers. This book will demystify the process of making sourdough and help you to be able to say with confidence, 'Sourdough is simple!'.
'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
For 25 years, the Burdon family have managed Jervaulx Abbey, one of the largest privately owned Cistercian abbeys in the UK. This book celebrates the wonderful cakes, bakes and chutneys they have become famous for in that time, all sold from the neighbouring Jervaulx Abbey Tearoom. From classic bakes such as their fruity tea bread to cakes with a modern twist such as their legendary red velvet cake, the loaves, tarts and tray bakes to emerge from the oven at Jervaulx have kept guests heartily fed for 25 years. Alongside these, they have also become famous for their range of relishes, jams and chutneys, which include a sumptuous Wensleydale beer and apple chutney, while their raspberry and almond cake was named Best Free-From Product at the Deliciously Yorkshire Awards in 2017. The tearoom is run by Ian Burdon and his wife Carol, and their two daughters Gayle and Anna, but it was Ian's father, Major Burdon, who bought the land and what remained of the twelfth century abbey as a place to return to his Yorkshire roots in 1971. The abbey's significant restoration project was managed by his sons, Rae and Ian, before in 1993, Ian and Carol repurchased part of the estate and converted a couple of greenhouses into the Jervaulx Abbey Tearoom, with daughters Gayle and Anna joining the business 15 years later. By making and selling a range of freshly made food since then, using ingredients sourced locally from producers around Yorkshire, the Burdons have not only bought a great deal of joy to their customers over the years but they have also followed in the footsteps of the monks who originally lived and worked within the abbey's walls. This book is a must-have not only for fans of the abbey and its tearoom, but for cake aficionados everywhere.
This pocket-sized baking book is awash in charm, color, and smart puns for bakers: you can have your cake and eat it too! Thirty recipes range from chocolate brownies, shortbread caramel slice, and chocolate chip cookies to layered berry pavlova and chocolate ganache bundt. Its compact size makes it unintimidating and also a perfect gift, even if it's just for yourself. In Charlotte's own words, You'd butter believe this is the only baking book you'll need.
#witchesofinstagram - here is the perfect book for your haunted kitchen! Give your baking a wicked twist with eerily clever ideas for all manner of cakes, cookies, pastries, breads, desserts and even drinks to spook up your cooking repertoire and make Halloween an occasion to remember. Whether you're a curious witch, a Halloween fiend or you just want to add a creepy touch to your baking, Helena Garcia will give you all the inspiration you need. Try her mummified eclairs, some cinnamon buns that look shockingly like brains, a batch of cookie bats, or a scarily impressive haunted tree cake and before you know it, every day will seem like Halloween. Helena wowed the Great British Bake Off judges and audience with her surprisingly ghoulish interpretations of the baking challenges and now, with her amazingly inventive recipes, you too can become the ghostess with the mostest.
Designed for those with busy lives and exacting standards in the kitchen, the budget cookery books in this series make no compromise, offering variety of choice, delicious and proven recipes with serving suggestions and brilliant design and photography.
The highly anticipated complement to the "New York Times"
bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the
recipes for the innovative, addictive cookies, pies, cakes, ice
creams, and more from the wildly popular bakery.
The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.
50+ recipes, short essays, interviews, and quotes from some of the best bakers, activists, and outspoken women in our country today The 2016 election. The January 6th insurrection. Impeachment, twice. For many women, baking now has a new meaning. It's an outlet for expressing our feelings about the current state of American politics and culture. It's a way to deal with our stress and anxiety, and, yes, rage and fury. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes-with beautiful photography by Jerelle Guy-to help relieve these emotions. And it goes further. Inside you'll also find inspirational essays, reflections, and interviews with well-known bakers and impassioned feminists and activists alike to help motivate you to take action and organize in your communities. Be inspired with recipes, such as: -Oatmeal Cookies from Ruth Reichl -Lemon Bars from Vallery Lomas -Swedish Visiting Cake from Dorie Greenspan -Rum Raisin Brownies from Julia Turshen -Root Beer Cake with Chocolate-Root Beer Glaze from Carla Hall -Classic Southern Pecan Pie from Cecile Richards -Almond and Chocolate Leche Cake from Pati Jinich -Chocolate Cherry Biscotti from Grace Young -And essays, interviews, and poetry by Ani DiFranco, Jennifer Finey Boylan, Elle Simone, Hali Bey Ramdene, and Von Diaz, among others. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Rage Baking brings women together with humor and passion as a way to defend, resist, and protest. PROCEEDS OF THIS BOOK GO TO EMILY'S LIST TO SUPPORT WOMEN CANDIDATES
Over 100 easy, delicious, keto-friendly bread recipes to kick your carb cravings to the curb. Following a keto diet is easier than ever, knowing that you no longer have to completely give up the foods that you love. With some simple modifications, you can still eat all of your favorite foods while remaining in ketosis. Keto Bread is the must-have cookbook for anyone searching for keto-friendly bread recipes to indulge in their cravings for carbs. Instead of turning to options that might prevent ketosis, this book ensures that your body will continue to burn fats instead of carbs while still enjoying your favorite foods. Learn how to make everything from sweet, pull-apart caramel monkey bread to a savory 3-cheese white pizza or satisfying blueberry pop tarts to a basic, delicious loaf of bread. Keto Bread will help you stay on top of your keto diet but allows you to enjoy a unique spin on the many different and delicious versions of bread out there. These bread substitutes replace ingredients like white flour with other keto-friendly options, such as almond flour, ensuring success in your keto diet endeavors.
Perfectly packaged to make a great gift-Includes keepsake book and novelty components-Covers exciting and fun new cookery topics-Christmas Cookies is a festive feast for the eyes with scrumptious bakes that will look and taste great.
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