An award-winning pastry chef's foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."-Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail-Peter's version of the famed pain à l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
A cookbook about one man, one small bakery and how a pastry can inspire the world
'Every page is a masterclass in better baking' ¿ Nigel Slater'Simply extraordinary recipes' ¿ Helen GohNicola Lamb is the go-to person for all your baking questions and cravings. In this essential new baking bible, SIFT: The Elements of Great Baking, she takes the fear out of failure and will inspire you with a stunning collection of over 100 delicious bakes.In the first half of the book, Nicola breaks down the science of key elements and techniques with infectious enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence ¿ you'll never again wonder why your custard has curdled, that sponge didn't rise or why your panna cotta didn't set.Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel MandarinsBake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted GrapesBake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux
"A carefully curated collection of 75 recipes for luscious cookies, cakes, tarts, pastry, rye bread, and sm²rrebr²d at the heart of Scandinavian baking traditions"--
An accessible introduction to French baking that aims to prove that everyone can make authentic French treats in their own home.
THE NUMBER 1 BESTSELLING COOKBOOK - THE ONLY BAKING BOOK YOU'LL EVER NEEDIn BAKE Paul Hollywood shares his best ever recipes for classic bakes.Cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts: this book has it all. From classic cakes like the Victoria Sandwich and Chocolate Fudge Cake, through brilliant breads like his foolproof Sourdough, to savoury and sweet pastries like Sausage Rolls and Danish Pastries, these are the only recipes you'll need to create perfectly delicious bakes time and time again. With more years as a professional baker than he'd care to remember and over 10 years judging the best baking show on TV, Paul has created, tested and tasted a huge number of bakes. He has also travelled widely and learnt so much about the craft he loves. For Paul, one of the most joyful things about baking is how it evolves as we discover new techniques, ingredients and influences. As our knowledge improves, so do our recipes. Paul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.
'Holly has a special ability to create mouth-watering vegan bakes that capture your imagination and attention - and being self-taught she is able to explain everything in a clear and easy-to-understand way.' - Kim-Joy, Great British Bake Off finalist'Holly has a gift for creating the most delicious baked goods.
Mooncakes and Milk Bread takes you on a culinary adventure through the world of Chinese bakeries, as architect-turned-food blogger Kristina Cho introduces everyone to her unique twists on traditional Chinese baked goods.
The only baking book you'll ever need to create the cutest Christmas cakes, cookies and treats
A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australia's best-regarded baker
'Gennaro is an incredible baker - bread has always been central to everything he does. This is a great book - incredible food and full of Gennaro-style passion' - Jamie OliverMaking bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter. There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make.This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages.
Easy sweet recipes that don't require an oven.I'm Eloise, known online as Fitwaffle, and I've created 100 delicious recipes that don't need an oven. This means cheesecakes, truffles, ice cream and frozen desserts, as well as recipes made in a microwave, on your hob and even a chapter of air fryer recipes.All these recipes are super simple - lots have fewer than 5 ingredients, such as my Peanut Butter Cookie Lasagne, and many can be made in one tin, including my Speculoos Cheesecake Bars. I've made sure there are plenty of recipes using the most popular ingredients and flavours online - my Cinnamon Roll Mini Cheesecakes will become your new favourite dessert.Enjoy!
The legendary Laduree macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron.
Give them easy, delicious and energy-saving recipes this Christmas with The Ultimate Air-Fryer Cookbook - the MUST-HAVE kitchen companion to save you time and money'From simple midweek meals to whole joints of meat and even desserts, you'll discover how to bring the magic of air-frying to every culinary occasion' SUNDAY EXPRESS'The air fryer guru . . . Packed with tasty and accessible recipes and invaluable advice' OK! MAGAZINE'A real must-have for the kitchen. Delicious recipes' CHAT SPECIAL'Speedy, healthy family meals that are bang on budget and delicious to boot' HELLO!__________The last thing anyone needs right now is to worry about the cost of cooking their dinner. And with air fryers proven to be quicker, healthier and up to 80% cheaper than a traditional oven, we don't need to . . .This is the ultimate guide to cooking easy and delicious meals using the most valuable kitchen item. From simple midweek meals to whole joints of meat, hearty breakfasts to desserts and cakes, The Ultimate Air-Fryer Cookbook will teach you how to bring the magic of air-frying into every meal.Featuring over 80 delicious recipes that will show you that the air fryer is for so much more than chips, including:· Celeriac Rösti served with the perfect air-fried poached egg· Turkey Meatballs with Air-Fried Tomato Sauce to· Butternut Squash Sliders and· Choc Chip Cookies. . . there really is no end to what you can make with you air fryer!As well as these mouth-watering recipes, you will also find expert guidance on making the most of your air fryer, metric measurements for UK kitchens, and practical advice on cleaning and maintenance, making this the must-have air fryer cookbook.__________Why use an air fryer? . . .· They use 80% less energy and cooking meals up to twice as fast, air fryers offer the perfect low-energy alternative to traditional ovens.· Crisp and delicious food that is low in fat. Air fryers use substantially less fat than other methods of frying.· Not just for chips! Includes over 80 recipes covering everything from meat and vegetables to desserts and cakes· Invaluable advice talks you through the different types of air fryer, as well as how to use and maintain them.Sunday Times bestseller, March 2024Featured on Channel 5 Airfryers: Do You Know What You're Missing, February 2024
Star baker Fitwaffle (10 million followers) brings you 100 easy cakes and bakes that can all be made in the same tin.I'm Eloise - known online as Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm square tin. I've included the most popular bakes and no-bakes from my social media, as well as brand-new ones that I know you'll love.There are lots of recipes with less than 5 ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family, including Unicorn Fudge and my epic Chocolate-Stuffed Brookies. I've also created some seasonal bakes for special occasions - but you'll want to make my Gooey Easter Egg Brownies all year round!
THE TIMES - BEST FOOD BOOKS of 2022'If you had told me at 14 when I couldn't even get out of bed with depression and anxiety that three years later I would have written a book I would never have believed you. But here it is - the story of the Orange Bakery. How I went from bed to bread and how my Dad went from being a teacher to a baker. You reading it means everything to me' Kitty TaitBreadsong tells the story of Kitty Tait who was a chatty, bouncy and full-of-life 14 year old until she was overwhelmed by an ever-thickening cloud of depression and anxiety and she withdrew from the world. Her desperate family tried everything to help her but she slipped further away from them.One day her dad Alex, a teacher, baked a loaf of bread with her and that small moment changed everything. One loaf quickly escalated into an obsession and Kitty started to find her way out of the terrible place she was in. Baking bread was the one thing that made any sense to her and before long she was making loaves for half her village. After a few whirlwind months, she and her dad opened the Orange Bakery, where queues now regularly snake down the street.Breadsong is also a cookbook full of Kitty's favourite recipes, including:- the Comfort loaf made with Marmite, and with a crust that tastes like Twiglets- bitesize queue nibbles, doughnuts with an ever-changing filling to keep the bakery queue happy- sticky fika buns with mix-and-match fillings such as cardamom and orange- Happy Bread covered with salted caramel- cheese straws made with easy homemade ruff puff pastry- the ultimate brown butter and choc chip cookies with the perfect combination of gooey centre and crispy edges.
Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion
A foolproof guide for people who think they don't have the time to make sourdough.
70 sweet treats, all baked in one 9 x 13in tin
Geary's definitive book on cheesecake offers 200 recipes designed for the home cook for all types of cheesecake including no-bake and savory ones, a chapter devoted to sauces, and extensive tips and techniques.
Epicurious' "New Fall 2019 Cookbooks We Can't Wait to Cook From"Food & Wine 18 Essential New Cookbooks for Fall Amazon's pick for Biggest Cookbooks of FallChowhound's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 "In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." -Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread's "extraordinary quality." Martha Stewart says the P in Poilâne stands for "perfect." For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery's exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker's day, blending narrative, recipes, and Apollonia's philosophy of bread.
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