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Bakewells, Bannocks, Cornish Fairings, Dingle Pies, Welsh Cakes, Yorkshire Parkin . . . you don't get better than a traditional British bake.
Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen--and, in his inimitable style, he'll apply his signature twist. Rich with beautiful recipe photography, maps and illustrations, here is the ultimate collection of British bakes from the nation's favourite artisan baker.
Frances McNaughton shows how to make 20 cute and funny sugar animals for cake decorating using sugarpaste and a few simple tools and techniques. First we learn about the simple shapes that are the basis for all the animals, and the few basic tools that are needed. Then it is staight on to making elephants, monkeys, pandas, lizards, dolphins, kangaroos and much more. The constituent parts of the animals are shown with the step by step instructions, and annotated for clarity, then each finished animal is pictured in all its splendour. Animal lovers will be thrilled to see any of these appealing creatures on top of a celebratory cake.
Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes.
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Have your cake-and stay keto too! With Everyday Keto Baking, there's no need to deprive yourself of the breads, muffins, and other treats you love. Instead, learn to make keto-friendly (low-carb, high-fat) versions of your favorite baked goods using real-food ingredients. This is the only keto baking book you'll ever need. Inside you'll find more than 80 recipes specifically geared to the keto diet. Most recipes rely on coconut flour and almond flour, two of the most popular alternative flours on the market. Coconut flour is an all-natural flour made only from coconut; contains no gluten and no grain; and is low in digestible carbs and high in fiber, making it a favorite among keto, gluten-free, grain-free, nut-free, and low-glycemic lifestyles. Its pure, slightly sweet taste is subtle enough that even coconut haters won't be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other "healthy" treats. Alongside other healthy ingredients like eggs and low-carbsweeteners, the recipes in this book have been carefully created to not only taste delicious, but also help you meet your macros (your target ratio of protein, fat, and carbs on keto). Enjoy all the special treats you once thought were off-limits, such as: Fluffy Pancakes Cheesy Bagels Garlic Cauliflower Breadsticks Chocolate Zucchini Bread Cinnamon Streusel Cake Strawberry Rhubarb Cobbler Chocolate Chip Cookies Red Velvet Cupcakes Cheesecake Brownies Spinach Feta Quiche Everyday Keto Baking gives you limitless options for enjoying baked goods without guilt. The only thing you need to worry about now is keeping them away from everyone else! [Publisher's Note: Everyday Keto Baking is a revised and adapted version of the original book The Healthy Coconut Flour Cookbook.]
#1 Amazon New Release! Cooking, Baking and Making DIY recipes and DIY ideas for all seasonsDIY Ideas DIY Recipes: From the creative mind of the Harried Housewife blog, comes a beautifully packaged one-stop-shop book bursting with DIY recipes and DIY ideas for the entire year! Cooking, Baking and Making - 100 Holiday Recipes and DIY Ideas for All Seasons and Reasons includes 60 DIY recipes with bonus designs and 40 DIY ideas that tie your home together for all 365 days. For example: Spring: Serve Herbed Cucumber Tea Sandwiches and a make a Spring Centerpiece Summer: Delight your guests with Fresh Berries and Cannoli Cream and make your own decorative coasters Autumn: Bake Dilled Beer and Cheddar Bread and make Autumn Harvest Potpourri Winter: Enjoy Creamy Eggnog Cupcakes and make Festive Votives Ideas and Recipes for all seasons and a simpler time: Cynthia O'Hara presents incredibly user-friendly projects and dishes that make replicating her flavors and designs as natural as the changing of the seasons. The Harried Housewife has written articles and developed a wide variety of recipes that reflect a simpler time and are ideal for budget-conscious families. The "Harried Housewife's Recipe Box" column is syndicated nationally in regional newspapers.
Over 60 delightful recipes for festive cookies, from traditional favourites to creative new ideas, all of which make perfect gifts. There is nothing as cosy as a day spent baking in the festive season - filling the house with the scent of warm, sweet dough and producing delicious treats that raise a smile even before a single bite is taken out of them! The book features tips on how to host a Christmas 'cookie swap', from clever ways to display your bakes to sending out invitations, plus packaging ideas for giving home-baked treats as gifts. Decoration hints and tips and basic recipes follow, providing information on all the tools you need to bake more than 60 different cookies, from Jolly Santas, Coconut Snowballs, Frosted Fir Cones and Hot Chocolate Cookie Cups to Reindeer Pretzel Cookies and Meringue Snowmen. A joyous collection of seasonal baking recipes for all the family to enjoy.
Expert cookie baker and entrepreneur Courtney Cowan knows cookies are special-occasion desserts. Since 2013, Milk Jar Cookies has been L.A. s favorite way to soothe a bad day, extend a great date, thank a helpful neighbor, or just grab a little sweet treat. Thousands of Instagram followers, regular placement on nationwide Best Cookie lists, and an exclusive partnership with Williams Sonoma make Milk Jar Cookies a trusted name in homemade comfort. The Bakebook s cookie recipes include all of Milk Jar s specialty flavors, plus gluten-free variations, as well as easy recipes for homey cakes and pies; satisfying breakfast goodies; and impressive no-bake treats. Courtney proves to be the home baker s new best friend in the kitchen, with indispensable pro tips on baking technique and specialty ingredients and custom QR codes embedded throughout the book that take the reader to Milk Jar s curated Spotify playlists for the perfect soundtrack to any sweet gathering.
The New York Times "Best Cookbooks of Fall 2019"
House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers―from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for―including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.
From the celebrated European patisserie Petit Gateaux, comes the recipe
book with one basic tart recipe and sixty variations. Once the ‘base’
recipe is perfected, you can experiment and make any tart you want!
A perennial best seller that's been in print for over 50 years, Alaska Sourdough-part valuable historical reference and part kitschy souvenir-now offers more than 95 recipes with even more interesting facts and Alaskan lore for sourdough fans. Written by one of Alaska's most foremost sourdough historians, Alaska Sourdough is a witty and useful primer for sourdough cookery. For decades Alaskans have ordered their lives around their sourdough pots, and Ruth Allman was no different. In this book she shares her own time-tested advice for home cooks and novice bakers, as well as little-known facts and history about sourdough. Sourdough was a staple in pioneer-era Alaska and without it, folks would not survive. Alaska's Sourdough features two types of starters and discusses the nuances of time on the starter that only a pioneer can know. The book then walks the reader through how to keep sourdough alive and the dozens of things that can be made from it-from hotcakes and waffles, to breads, rolls, muffins, and coffee cakes. But what was once utilitarian may seem peculiar today-sourdough baked Alaska? It was the only way to make such novelty desserts in pioneer time, and Ruth's writing offers a charming glimpse back to another era. You'll want to try some of her favorite recipes for such delights as sourdough cakes, doughnuts, cookies, and dumplings, along with accompanying sauces, syrups, and toppings. With an all-new foreword by writer and food journalist Addie Studebaker, this new edition transports you back into a nostalgic Alaskan world filled with comfort, love, fun, and, of course, sourdough.
The bestselling, hugely popular Hummingbird Bakery is back with a wonderful new collection of easy and delicious cupcakes, layer cakes, pies and cookies to suit all occasions in this beautiful book. The Hummingbird Bakery has brought their mouth-watering yet easy-to-make cupcakes to kitchens everywhere and this time they show readers how to bake delicious cakes and other sweet delights for those days of the year that are just meant for indulgence - such as birthdays, Easter, Valentine's and Christmas - as well as those times when you just deserve a little treat. This beautifully designed, lavishly photographed book takes you through the year to offer simple baking recipes suited to your favourite seasonal events or celebrations, plus inspired recipes that will encourage you into the kitchen even if there is no special occasion! 'Cake Days: Recipes to Make Everyday Special' not only includes the Hummingbird favourites that so many people have come to love, but many brand new ideas such as cocktail and fizzy pop cupcakes, flower-infused cupcakes and even coffee- and tea-flavoured cupcakes. Whether you fancy a classic Red Velvet, want to enjoy an Earl Grey cupcake with your cup of tea, or bake Lemonade cupcakes for a party, the Hummingbird Bakers will how you how easy it is to make fun and delicious cakes. In addition readers will find the Hummingbird's new whoopie pies, easy tray bakes, classic layer cakes, fruit pies and plenty of scrumptious cookies. With a photograph for every recipe, plus tips and friendly advice, The Hummingbird Bakery's new cookbook is an essential and enjoyable addition to every kitchen.
'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits 'because parfaits are for when you're in the shit'), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.
In a change from the ubiquitous cup cakes and traditional cake books, The Global Bakery has gathered together over 60 recipes of cakes from all around the world in one volume. The amateur baker is taken on a journey across continents to Cote d'Ivoire (Soft Cake with Pineapple and Coconut), Libya (Semolina and Date Cake), Finland (Sour Cream Cake), Hungary (Chocolate Mousse Cake), Cambodia (Persimmon Cake), USA (Red Velvet Cake) and Hawaii (Guava Chiffon Cake) to name just a few. The recipes have been tested in a domestic kitchen by a highly enthusiastic cake baker and are presented in one beautifully photographed book. Accessible by even the most inexperienced cooks, this book also gives the opportunity for experienced cake bakers to learn new techniques while adding to their repertoire. The emphasis is on creating delicious cakes that are prepared using different combinations of flavours and ingredients. It includes recipes that are gluten free, as well as recipes for vegan and dairy-free cakes. All tastes are catered for - from quick and easy cakes that children will have fun creating and eating, to the more challenging but ultimately impressive cakes for a centrepiece or special occasion.
The Tartine Way - Not all bread is created equal "...The most beautiful bread book yet published..." - The New York Times Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include: Baking Books Baking Recipe Books Baking Cook Books Bread Recipe Books
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