Bröd & kakor

A taste of pie in half the time and a quarter of the effort!

Refreshing and easy, these 1950s chilled desserts are awesome

Whilst making your own wedding cake can seem daunting, it's actually easy when you've been shown the right materials and techniques. In this gorgeous and essential book, Natasha Collins reveals how a complete novice can create something stunning and inspirational for an unforgettable day.

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! 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 cake design.

If you love homemade desserts but don't have time to bake, this book is for you.

From the winners of The Fortnum & Mason Cookery Book of the Year 2014 comes Honey & Co: The Baking Book.

200 cupcake recipes from the bestselling Hamlyn All Colour series

Borealis Breads spreads the gospel of good bread. Jim Amaral has worked with area farmers to grow custom grainsand become a vibrant part of MaineΓÇÖs foodscape. This collaboration is a book about the renaissance of MaineGrains, the art and science of sourdough, recipes from the bakeryΓÇÖs 23 years, how we made it to this point inMaineΓÇÖs agricultural life, and where the farmers, millers, and bakers will take us in the future. Recipes will includeRosemary Hazelnut Bread, Lemon Fig Loaves, Maine Seaweed Focaccia with Garlic, White Wine Mussels, CapreseBaguette Paninis, and many more.

Sweet temptations for every occasion, from rich puddings to fruity ices, with 1500 gorgeous photographs.

International cake decorating guru Zoe Clark presents superb designs for lace cakes using a range of step-by-step sugarcraft techniques. Zoe explores innovative new cake lace products as well as techniques for embossing, fondant applique, piping, brushwork and embellishments. Designs include wedding whites and pastels to Burlesque bolds.

Julie Duff runs an award-winning cake business, which supplies wonderful fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, which was first published to huge critical acclaim in 2003, has been revised and updated.

A tempting array of the cutest mini cakes that look adorable and taste sensational.

Doughnuts, those deep-fried pieces of dough, have powerful associations with nostalgia, irreverence and playfulness. Doughnut: A Global History takes the reader on a fast-paced journey through the story of this iconic food, from prehistory, ancient Egypt and Rome to medieval Europe and the Renaissance to Krispy Kremes and today's artisan creations.

Make your own confectionery with over 90 classic recipes

All the essential cake-making and cake-decorating techniques with recipes for all the classic cakes.

From marbled brownies and chocolate drops to warm lemon syrup cake, this comprehensive cookbook is guaranteed to inspire every baker.

Offer recipes that range from classic vanilla, chocolate, coffee, and strawberry to innovative creations like blackberry cobbler, toasted coconut, lemon curd, brown sugar and cinnamon, fresh ginger, salted caramel, maple bacon, matcha, chocolate hazelnut, and goat cheese and honey.

Three beautiful cookbooks in a gift set - fudges, toffees and caramels; boiled sweets and hard candy; and home-made chocolates and truffles.

A masterclass in making and decorating mini cakes, Lindy Smith's Mini Cakes Academy provides readers with 30 exciting projects and inspiration to create stunning small bakes for every occasion.

All the joys of traditional home baking, without the fat: 200 guilt-free cakes, muffins, cookies, desserts and breads in one collection.

This little book is full of deliciously original ideas for the hugely popular whoopie pie - try mocha, pavlova raspberry crunch, mississippi mud pie and chai latte! - all in failsafe step-by-step stages.

Contains over 150 recipes for cookies, biscuits, bars and brownies from all over the world. Whether you feel like indulging yourself with Cappuccino Swirls, or you want to treat your children with Gingerbread House Cookies, this title includes a chapter on essential techniques that covers all the basics, such as preparation, baking and decorating.

There is something undeniably special about freshly baked bread. Why does it smell so good? This guide provides the answers, combining close-up photographs with essential information and delicious recipes. Organized by country, it includes over 100 breads from every corner of the globe - from France and Italy to the West Coast of America.

Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential-what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods-and all will come away thrilled by bread's new frontier.*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¿ cups plus 1 tablespoon, not 3 ¿ cups.

Satisfy your sweet tooth with complex carbohydrates.