Bröd & kakor

A cookbook about one man, one small bakery and how a pastry can inspire the world

Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ?cleaner', and that present finer flavours and textures. Philip transforms the traditional building blocks of baking by only using natural, plant-based ingredients. Recipes are broken down into digestible steps, with explanations as to why steps are important

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.

WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns - as well as the only chocolate sauce you'll ever need and a tip sheet for pairing flavours."Once you've had one, you'll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.

'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.

An ode to Armenian food and culture, and the UNESCO-recognized bread of Armenia, Lavash.This cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares 60+ recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider''s look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West.Fans of cookbook best sellers like Yotam Ottolenghi''s Jerusalem and Ottolenghi will love exploring the Mediterranean, Middle Eastern, and Russian influences in Lavash.• For both armchair travelers and home cooks, this recipe book is as enticing in the reading as its recipes are to the palate• With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthy cookbooks and cooking.

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics-super chocolately chocolate and Tahitian vanilla-then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

The legendary Laduree macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron.

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!

60 SMASHING RECIPES TO CELEBRATE TERRY'S CHOCOLATE ORANGE

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.

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.

The only baking book you'll ever need to create the cutest Christmas cakes, cookies and treats

70 sweet treats, all baked in one 9 x 13in tin

The Australian cookbook author returns with a new look at how to master baking techniques and classic recipes.

A collection of indulgent recipes from The Hummingbird Bakery.

Learn how to use easy papercraft techniques on cakes with edible wafer paper to create stunning cake designs. Leading wafer paper cake instructor Stevie Auble demonstrates how to make a plethora of different wafer paper flowers, bows, wreaths and other decorations to transform your cake decorating skills with the minimum of effort!

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

The ultimate cookbook for amateur bakers

The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field's authentic recipes are a revelation for anyone seeking the true Italian experience. Here's a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker. Winner of the International Association of Culinary Professionals Award for best baking bookNamed to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time