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Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sables, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pate brisee, pate sucree, sable breton, dacquoise, pate a choux, feuilletee rapide, and creme patissiere. It is then divided into chapters of increasing complexity, with a final chapter on funny cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
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.
Readers fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she's focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won't set, create beautiful layered pies and perfectly thicken your fruit filling. Once you have the foundations down, it's time to mix and match crusts, fillings and toppings. The dozen "master" recipes-from flaky to tender to cookie crumb crusts and fruit to cream to chiffon pies-will become part of every pie maker's repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana. Plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous colour photography by Andrew Scrivani brings Pie Camp to vivid life.
THE BRAND-NEW OFFICIAL BAKE OFF BOOK! THE ULTIMATE CAKE-BAKING BIBLE The Big Book of Amazing Cakes brings the magic of The Great British Bake Off to your kitchen with easy-to-follow recipes for every shape, size and delicious flavour of cake you can imagine. Featuring the very best cakes from inside the Bake Off tent, alongside much-loved family favourites, stunning showstoppers and classic bakes, the book is packed with expert advice and helpful tips for decorating. From simple sponges to spectacular celebration cakes, aspiring star bakers will have everything they need to create the perfect bake for any occasion. Includes exclusive recipes by the series 10 bakers, and favourite bakes from contestants across all ten series.
There's a new kind of cake that is causing a sensation - cakes that don't make gravitational sense, and which people won't believe are real. Awe-inspiring and often amusing, they are a fantastic way to create a show-stopping conversation piece, as well as of course offering something delicious you can share and eat! Here you will find surprises such as a suspended tap over a bubbling bathtub full of yellow ducks, or a watering can being poured over pretty cake flowerpots, and a giftwrapped box being ribbon-tied by a bluebird. And of course there are fun cakes for children (of all ages), from an impossibly stacked set of blocks to cascading sweeties.
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.
Tartine Book No. 3 is the only book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads.
Learn to bake healthy, wholesome loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants. Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while unique, is informed by the author's knowledge of both bulk fermentation and sourdough bread baking, resulting in an innovative process and delicious, nutritious results. To bake naturally fermented bread-fruit, vegetables, plants, or flowers are submerged in water and left for a few days to a few weeks to ferment. Yeasts living in this newly fermented water, or botanical water, will, like a sourdough starter, raise the dough more slowly than commercial fresh or dried yeast resulting in a more flavorful and gut-friendly bread. You can use this technique to make traditional long-fermented loaves and also a range of sweet fermented buns that showcase the subtle and surprising flavors of your own botanical starters. Recipes include: Tomato and Basil Pizza Dough Cucumber Burger Buns Chocolate Orange Brioche And much more! Naturally Fermented Bread is the first and most authoritative introduction to this innovative baking technique-a must for any baker's library.
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut (R), the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream. This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
“These are my wonderful brand-new recipes - timeless classics, simple British dishes and delicious, modern favourites to tempt family and friends. With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary Berry
Britain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades.
This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.
Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time.
From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.
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.
While "bread" once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers' markets, organic grocery stores, specialty shopsa? even the Internet. "Baking Artisan Bread" will show that finding these specialty breads is as easy as looking in your own kitchen
"Baking Artisan Bread" provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different productsa how's that for streamlined?"
Combining comforting recipes, local ingredients and a bit of baking magic, Mat Follas presents an irresistible collection of scrumptious tea time treats. Let yourself be transported to a table adorned with crisp linen, fine china and a cup of your favourite tea for the ultimate afternoon tea experience with BBC MasterChef UK winner Mat Follas. In this enticing collection of recipes for the finest bakes and most irresistible pastries Mat has honed his unique experience as a chef and indulged his passion for home baking. In the first chapter, Cakes & Scones, you will find Mat's perfect recipes for Lemon Drizzle Cake and a Classic Victoria. Slices & Tarts include the magical combination of rhubarb and custard in Mat's take on a classic custard slice. Failsafe Biscuits & Cookies will keep in your pantry for days, ready to whip out for guests for an impromptu afternoon tea. For a more refined occasion try one of the delights from the Dainties & Patisserie chapter; individual Sherry Trifle Verrines or pretty Raspberry Meringue Kisses are the ultimate treat. With ideas for savouries and sandwiches along with recipes for refreshing homemade cordials, memorable jams and jellies and reviving gins and sparkling cocktails you have all the ingredients you need to host the perfect afternoon tea.
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.
Two Chefs. 70+ Pastries. Unlimited Flavor. Take everything you know about pastry and throw it out the window. Vinesh Johny and Andres Lara, two brilliant pastry chefs, educators and friends, come together to show you pastry like you've never tasted before. With years of experience teaching in renowned pastry schools around the world, this creative duo will show you how to build exquisite treats from the ground up, using delightfully unexpected flavor combinations and carefully layered textures. Whether you're looking to level up your home baking skills or you're a pastry pro looking for some inspiration, this collection of in-depth step-by-step recipes will amaze your dinner guests and leave you feeling like a pastry magician. Inspired by the amazing treats Vinesh and Andres tasted while traveling the globe, these recipes are an exciting mash-up of all the delicious sweets the world has to offer. Give French classics a delicious makeover with recipes like Saffron Milk Brioche, Rocky Chocolate Financier and Cinnamon Roll Creme Brulee. Learn to incorporate key spices for a burst of unexpected flavor in the Szechuan Peppercorn Hazelnut Tart, play with your vegetables in the Carrot Confit Pumpkin Pie and celebrate texture with the Crunchy Potato Chip Tart. Detailed directions walk you through every recipe, while special tips on timing and assembly help you to perfect your creations. With this collection, you'll master essential techniques with ease and discover the imaginative, contemporary tricks that Vinesh and Andres use to make the art of pastry their own.
Bestselling cake decorating author and world-renown sugarcraft teacher, Lindy Smith shows you how to make a wedding cake with the minimum of fuss but with maximum effect! Today's brides are looking for simple wedding cakes that look modern and stylish but also want unique wedding cakes that don't cost the earth. This step-by-step guide will show you how to create a wide range of styles for modern simple wedding cakes, using the latest trends in cake decorating and wedding design, for a DIY wedding cake book like no other! Lindy Smith is one of the world's best-selling cake decorators, and has sold over half a million books worldwide. The simple wedding cakes in this book feature on-trend designs that break with tradition, using styles, colours and shapes that today's brides are looking for. With achievable wedding cake designs and accessible cake decorating techniques, this book covers the whole process of making a wedding cake - from conception to construction to decoration and even demolition!
Lager your loaves, beer your brioche, pale ale your pretzels, dunkel your dough... just pour a pint to bake something extra special. The brew will add a unique depth of flavor to baked goods from bread to biscuits. Here are 75 fun recipes that use a variety of beers-golden ales to Belgian blondes, chocolate porters to juicy IPAs-and take baking to the next luscious level: Cream Ale Irish Soda Bread, Honey Whole Wheat Blonde Bread, and Cheese and Herb Pale Ale Bread. Each recipe includes multiple suggestions for beers, with information on how different types will taste once baked. It's also not all about the yeast; in addition to loaves and rolls that need to rise, there are easy quick breads, muffins, biscuits and scones. Featuring beautiful photography Beer Bread is the must-have book for anyone who "kneads" beer to live.
In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle's heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you'll want to make again and again. 'Michelle Eshkeri's book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time.' Dan Lepard, author of Short and Sweet
This book is a must have for anyone from professional wedding cake decorators to amateur bakers tasked with making their own wedding cake, or that of a close relative or friend. Packed full of ideas, inspiration and instructions for making the traditional bride and groom that adorns the top of the cake, there are over 10 grooms and their matching brides to choose from, in a range of styles (including a more 'mature' couple!). A list of materials and tools is provided alongside clear instructions showing you how to personalise hair styles, dress styles, colour and much more to match the happy couple!
Become a cupcake superstar with this fantastic new recipe book, packed with hints, tips and easy-to-follow steps. From creating cakes with a cloud-like consistency, to decorating with frosting and sprinkles, this book has something to tantalize the taste buds of both beginners and experts.
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.
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