Bread & Cakes

Learn the skills for making sugar flowers in this exquisite new collection from acclaimed sugar artist and bestselling author Jacqueline Butler. Building on foundations established in Modern Sugar Flowers, this second volume introduces 20 new flowers and 6 cake designs, lavishly illustrated with hundreds of step photographs.

Edible Australiana cookbook from a cake and style queen with a gigantic fanbase.

Stylish, modern baking recipes set against the backdrop of some stunning Scottish countryside

Learn how to perfect the prettiest trend in cake decorating - using edible flowers and herbs to decorate your cakes and bakes - with over 30 beautiful cakes from celebrity baker Juliet Sear.

The latest book in the hugely popular Leon Happy series: the team behind award-winning restaurant Leon provide more than 100 sweet and savoury baking recipes.

75 sweet treats from Tasty to inspire, delight, and satisfy any level of home baker Ready to rise from baking newbie to MVP? Tasty Dessert gives you the lowdown on baking basics, from building a fuss-free pantry to mastering easy-as-pie twists on old favorites. You'll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Soufflé, No-Bake 16-Layer S'mores Cake, and Sour Cherry Fritters don't float your boat (are you feeling ok?), here are 75 recipes for any hankering, mood, or occasion, whether you're jonesing for a sugar adventure with friends or having a late-night dessert emergency. Just don't forget to save a piece of it for yourself.

Enjoy the taste sensations of Magnolia Kitchen at home. Bernadette 'Bets' Gee shares her delicious recipes, clever tips and decorating inspiration.

A guide for baking and decorating impressive desserts at home, emphasising the potential of icing work, pastry technique and other artisanal touches for a show-stopping finish to any dinner party.

Learn how to make exquisite, lifelike sugarcraft floral displays for showstopper cakes that are perfect for special occasions.

A fun and outrageous take on the rainbow-bright unicorn food trend, bursting with fantastic goodness.

Fans of Nadiya''s easy and delicious recipes will love this cookbook, jam-packed with over 100 family-friendly recipes. ''A national treasure. This, the official companion to the BBC series of the same name, features crowd-pleasing dishes that the whole family really will want to eat'' Independent, Twenty Best Cookbooks of 2018 __________________ Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we all love, from days out with friends to big get-togethers and lazy weekends at home, as well as simple and satisfying solutions for busy weeknights and speedy showstoppers for impromptu guests.Nadiya''s new book features delicious recipes such as. . . ·HALLOUMI CURRY served with coconut sambal. This fusion curry is simple but packed full of flavour. ·AVOCADO PASTA with peas and mint, a fresh and healthy recipe with a no-cook sauce, this makes a perfect midweek meal. ·STICKY LAMB RIBS, tender ribs covered in a sweet and sticky sauce. ·PEANUT HONEYCOMB BANANA CAKE. A real showstopper which combines banana bread, peanut butter icing and homemade honeycomb.This is the cookbook you''ll reach for time and time again for those memorable moments. You''ll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends. Let Nadiya''s recipes fill your home with memories, just as they do hers.''She baked her way into our hearts and hasn''t stopped since'' Prima*SHORTLISTED FOR A NATIONAL BOOK AWARD*

'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi'Astonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook 'by heart'- and that's where the fun really begins.

Paul Hollywood is the charismatic face of Britain's most popular food show, wowing foodies with his consummate bakery skills and setting hearts aflutter with undeniable screen presence. This biography will give fans the inside story on the man himself.

From Saveur Award-winning Finnish author Virpi Mikkonen and Tuulia Talvio, a gorgeous book of decadent, easy--and healthy!--vegan ice cream recipesJust in time to beat the summer heat, N'ice Cream offers 80 decadent and healthy ice cream recipes made from all-natural, wholesome vegan ingredients like fruits, berries, and plant-based milks and nuts--as the authors say, "no weird stuff." Get ready to have your ice cream and eat it too.Award-winning Finnish author Virpi and coauthor Tuulia show that making your own ice cream can be easy and good for you at the same time. These recipes can be made with or without an ice cream maker, and include foolproof instant ice creams that can be savored right away. As Tuulia and Virpi say, people deserve to eat goodies without feeling crappy afterwards, and now they can; all the recipes are dairy-free, gluten-free, and refined-sugar-free, and many are nut-free and raw as well.These delicious recipes include creamy ice creams, soft serves, and milkshakes; fresh sorbets and popsicles; party fare like ice cream cakes, sauces, and more. Enjoy light, summery treats like Coconut Water Coolers and Apple Avocado Mint Popsicles, or relish more decadent fare like the Dreamy Chocolate Sundae and Mint Chocolate Ice Cream Sandwiches. The book itself is gorgeously designed with mouth-watering photographs.Perfect for those who want to devour summer treats without guilt, N'ice Cream is about to make your summer a whole lot more delicious.

The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment.

A follow-up to the successful 'The ScandiKitchen' (published September 2015), this new book from Bronte Aurell features over 60 recipes for cakes, bakes and treats from all over Scandinavia. From indulgent cream confections to homely and comforting fruit cakes and traditional breads, sweet buns and pastries.

The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.

The Welsh Cake Cookbook features a selection of recipes celebrating one of Wales'' best loved dishes - the Welsh cake. These little cakes are peculiar to Wales; the Irish are famous for their potato cakes, the Scots their oatcakes and the Bretons their crepes, but none make a sweet scone-like delicacy with quite the same appeal as the...

2016 James Beard Award Winner (Baking & Desserts)101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.      Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Enjoy a cup of tea and a slice of cake with Britain's favourite novelist

No time to bake but fancy a sweet treat? Perfect single-sized indulgence in minutes!

Helps you to learn the foolproof methods for rolling, baking, piping, flooding, and other key techniques - everything you need to know to make show-stopping creations. This book offers the design templates, four master cookie recipes (sugar, chocolate, nutty, and gingerbread), advice on freezing and shipping, and inspirational photos, and more.

Take instant baking to a whole new level with recipes for individual cakes you can make in a mug, in the microwave, in a matter of minutes!

I want to show you how baking works. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here's to baking that just works.

An irresistible practical guide to making these mouthwatering sweets, whether light-as-air vanilla and peppermint or wonderfully gooey salted caramel.

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian's well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.Taking cues from modern art's most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator's perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

In the eighth of the River Cottage Handbook series, PamCorbin offers an appealing guide to baking perfectcakes

Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.

The hosts of the vegan cooking show "The Post Punk Kitchen" are back with a vengeance -- and this time, dessert. A companion volume to "Vegan with a Vengeance, Vegan Cupcakes Take Over the World" is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When "Vegan Cupcakes Take Over the World," no dessert lover can resist.