• Ample Hills Creamery: Secrets from Brooklyn's Favorite Ice Cream Shop
    Ample Hills Creamery: Secrets from Brooklyn's Favorite Ice Cream Shop
    ISBN: 9781617690761
    Title: Ample Hills Creamery: Secrets from Brooklyn's Favorite Ice Cream Shop

    Ample Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights, Brooklyn. Lines wind around the block, spurred on by the chance to try one of their unforget­table flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery. Featuring recipes for the most sought-after flavors--including Salted Crack Caramel, Ooey Gooey, and the Munchies--the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy's Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide to making exceptionally delicious ice cream at home.

    Format: Hardback
    Price: $40.00
  • Art of Making Gelato : 50 Flavors to Make at Home
    Art of Making Gelato : 50 Flavors to Make at Home
    ISBN: 9781937994440
    Title: Art of Making Gelato : 50 Flavors to Make at Home

    Forget ice cream. Impress your dinner guests with unique flavors, and indulge in fabulous recipes and luxurious desserts that you can make at home with "The Art of Making Gelato." Discover where this incredible frozen dessert originated, and the techniques and tools that you need to make this delicious treat at home.

    Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture.

    Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, vanilla and strawberry to Torta della Mimosa, Bombolone, Biscoff, and Aceero - even Avocado gelato

    Format: Hardback
    Price: $37.00

  • Artisan Marshmallow
    Artisan Marshmallow
    ISBN: 9781742704524
    Title: Artisan Marshmallow

    Marshmallows those favourite treats from childhood have experienced a ressurgence of interest in recent times, finding themselves on the dessert menus of some very serious restaurants. This once humble confectionery can now also be found in the finest cake and patisserie stores across the globe. The Artisan Marshmallow pays high respect to these sweet delights which can be so much more than pink or white puffs. As well as a helpful introduction covering the basics, including making vegetarian variations, creating floss and infusing flavour, The Artisan Marshmallow includes 40 marshmallow recipes such as Toasted Coconut, Cinnamon and Lemon, as well as some more creative flavours, including Sweet Potato and Spice, Champagne, ChocolateuChilli and Mocha. Marshmallow is the central ingredient in other included recipes, such as Baked Alaska, S'mores and Chocolate Snowballs.

    Format: Hardback
    Price: $20.00
  • Atelier Confectionery Bonbons Marshmallows Toffees Lollipops Licorice
    Atelier Confectionery Bonbons Marshmallows Toffees Lollipops Licorice
    ISBN: 9781742708683
    Title: Atelier Confectionery Bonbons Marshmallows Toffees Lollipops Licorice

    The ultimate book for sweet tooths, with comprehensive instructions on how to make chocolates, caramels, toffee, fudge, marshmallows, licorice, and just about everything in between. Calling all sweet tooths: this book was made for you. Whether you're mad about macarons, crazy about caramel, charmed by chocolate, or just sweet about sweets, Atelier: Confectionery gives you everything you need to know to master the art of confectionery. It is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties, and gifts--or to keep all to yourself. Beautiful, appetizing photography will set your sweet tooth on edge, and with simple, illustrated instructions for key techniques, Atelier: Confectionery will have you churning out confectionery worthy of a Parisian confiserie in no time at all.

    Format: Hardback
    Price: $45.00
  • Babycakes Covers the Classics: Gluten Free Vegan Recipes
    Babycakes Covers the Classics: Gluten Free Vegan Recipes
    ISBN: 9780307718303
    Title: Babycakes Covers the Classics: Gluten Free Vegan Recipes
    Author: MCKENNA ERIN

    For those with food sensitivities, these desserts have remained a distant dream-until now. Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites-all created without gluten, dairy, eggs, or refined sugar. In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin's insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include: Thin Mints Madeleines Chocolate Chip Waffles Snickerdoodles S'mores Hamentaschen Square-Pan Tomato Pizza Six-Layer Chocolate Cake with Raspberry Preserves Banana Royale Five variations of BabyCakes NYC's famous donuts and many more . . . BabyCakes Covers the Classics is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.

    Format: Hardback
    Price: $55.00
  • Baklava to Tarte Tatin: a World Tour in 110 Dessert Recipes
    Baklava to Tarte Tatin: a World Tour in 110 Dessert Recipes
    ISBN: 9782080202154
    Title: Baklava to Tarte Tatin: a World Tour in 110 Dessert Recipes

    Bernard Laurance's passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world's great culinary traditions.& & S ample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world's favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions--that he has tested and retested until he achieved perfection--are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.

    Format: Hardback
    Price: $50.00
  • Big Gay Ice Cream
    Big Gay Ice Cream
    ISBN: 9780385345606
    Title: Big Gay Ice Cream

    Welcome to Big Gay Ice Cream's" "debut cookbook, " "a yearbook of ice cream accomplishments--all the recipes you need to create delicious frozen treats.
    - New to making ice cream at home? Never fear--freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.
    - Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.
    - Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream's top-selling treats, including, of course, the Salty Pimp.
    - In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.
    Along the way, you can enjoy Bryan and Doug's stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

    Format: Hardback
    Price: $55.00
  • Cakes from Around the World
    Cakes from Around the World
    ISBN: 9781906502447
    Title: Cakes from Around the World
    Author: DUFF JULIE

    Julie Duff follows her highly praised 'Cakes Regional and Traditional' by gathering together cake recipes from around the world - Europe, Scandinavia, the Middle and Far East, USA, Caribbean, South Africa, Iceland, and more.

    Format: Paperback
    Price: $45.00
  • Candy Cookbook
    Candy Cookbook
    ISBN: 9781843915331
    Title: Candy Cookbook

    For a book first published in 1917, 'The Candy Cookbook' is a ground-breaking work, featuring as it does mouth-watering recipes for fudge, meringues, fondants and all kinds of other sweets - perhaps more importantly though, it was the first ever recipe book to contain recipes for cooking with chocolate.

    Format: Paperback
    Price: $25.00
  • Chocolate at Home
    Chocolate at Home
    ISBN: 9781849755733
    Title: Chocolate at Home
    Author: TORRENT WILL

    Master patissier Will Torrent is back to show you the art of working with chocolate at home. Covering the history and provenance of chocolate, the varieties available, and the techniques needed to turn it into beautiful and mouthwatering creations, this book will inspire you to try all sorts of recipes."

    Format: Hardback
    Price: $40.00
  • Chocolate Run
    Chocolate Run
    ISBN: 9780751539684
    Title: Chocolate Run

    A scrumptiously funny and moving tale of love, lust and confectionery. Who

    Format: Paperback
    Price: $29.00
  • Dark A Guide to Artisan Chocolatiers
    Dark A Guide to Artisan Chocolatiers
    ISBN: 9781864708066
    Title: Dark A Guide to Artisan Chocolatiers
    Author: HUYTON STEVE

    - Presents over 40 chocolate makers from across the globe - Features beautiful photography throughout by gastronomic producer and food stylist Tari Azevedo - Offers insight into the philosophies and processes behind each chocolate maker's method - Provides comprehensive tasting notes for selected products - Includes award-winning chocolate makers Chocolat Madagascar; popular brand Bahen & Co (who has featured in Vogue, Gourmet Traveller, and Country Style); and United States-based Goodknow Farms (who has featured in USA Today) What happens when modern-day penchants align with artisanal tradition? Revival. Any dark-chocolate enthusiast will know that its enjoyment is akin to that of fine wine, consumed with contemplation and appreciation for the process and ingredients. Laden throughout with beautiful photographs by gastronomic producer and food stylist Tari Azevedo, Dark is a thoughtfully curated book featuring over 40 chocolate makers from across the globe, each with philosophies underpinned by fair-trade practices, ingenious flavor combinations, the highest quality ingredients, and an utmost commitment to the craft of bean-to-bar chocolate making. From 100% purist Madagascar origin bars to heavenly rose salt and lemon infusions, as well as medicinal mushroom matched with vanilla, this comprehensive guide is a valuable resource for all dark-chocolate connoisseurs.

    Format: Hardback
    Price: $50.00
  • Desserts
    ISBN: 9781920989972
    Title: Desserts

    Saving yourself for dessert? Well, Belinda Jeffery has plenty of desserts worth waiting for . . .Drawing her inspiration from across the globe, she has created an irresistible collection of recipes for desserts and sweet treats, arranged around her favourite flavours; the subtle notes of coffee and tea; the intensity of caramel, honey and maple syrup; the refreshing tang of berries and summers fruits; the sharpness of citrus - and, of course, the complexity of chocolate.Imagine yourself in Paris with pine nut, almond and sour cherry tart, travel to the Middle East with sweet saffron and cardamom-scented yoghurt, take a trip to Sicily with lemon cassata semifreddo, or simply enjoy the bounty of an Australian summer with mango, passionfruit and mascarpone trifle.On grey days, seek solace in pear and maple syrup crumble or rhubarb and white chocolate tartlets. And let's face it, no excuse is ever needed to indulge in a slice of black velvet chocolate tart or a pistachio meringue with green tea cream.With Belinda's Desserts in your kitchen, you'll always have the perfect ending to any meal.

    Format: Paperback
    Price: $60.00
  • Dulce De Leche: Recipes, Stories & Sweet Traditions
    Dulce De Leche: Recipes, Stories & Sweet Traditions
    ISBN: 9780997211320
    Title: Dulce De Leche: Recipes, Stories & Sweet Traditions

    "Dulce de leche is the happy essence of Argentina, the aura of every childhood. This book is its romantic flag." --Francis Mallmann

    No matter where you come from, there will always be one food that is a part of your life--the flavor of comfort, where just a taste represents home. Without question, the humble boiled milk and sugar jam known as dulce de leche is just such a cultural phenomenon in many countries, from Argentina and Chile to Mexico and Brazil.

    In Dulce de Leche, you'll discover the sweet soul of real dulce de leche, learning how to make the traditional recipe as well as several variations. The taste is pure ambrosia--far superior to most store-bought brands, with a light yet creamy texture.Then cook your way through the day with your dulce de leche, from breakfast muffins, medialunas, and panqueques to cocktail-hour picadas and dinner entrees to pies, alfajores, and show-stopping layer cakes. Creamy and gently sweet, you'll see how just a couple spoonfuls of dulce de leche enhances the flavor of a variety of foods: grains, fruits, vegetables, cheese, and even poultry. In fact, you might find it becomes a new family tradition.

    Format: Hardback
    Price: $33.00
  • Encyclopedia of Chocolate Essential Recipes & Techniques
    Encyclopedia of Chocolate Essential Recipes & Techniques
    ISBN: 9782080203663
    Title: Encyclopedia of Chocolate Essential Recipes & Techniques
    Author: BAU FREDERIC

    The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate.
    & &
    One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker's secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.
    Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate.

    Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.

    Format: Hardback
    Price: $50.00
  • Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake
    Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake
    ISBN: 9781524758981
    Title: Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake

    In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)--in a collection that will make you a local legend, and a smarter baker to boot.

    Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers--and collect them all in one indispensable guide.

    This led her to iconic desserts spanning the last century: Maida Heatter's East 62nd Street Lemon Cake, Fran ois Payard's Flourless Chocolate-Walnut Cookies, and Nancy Silverton's Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.

    The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it's how to use unconventional ingredients (like Sunset's whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan's three-ingredient cookies). With photographer James Ransom's riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time--for all the dinner parties, potlucks, bake sales, and late-night snacks in between.

    Format: Hardback
    Price: $65.00

  • For the Love of Chocolate
    For the Love of Chocolate
    ISBN: 9781869537708
    Title: For the Love of Chocolate
    Author: EVERETT S

    New Zealanders have had a love affair with chocolate for generations. High-profile author Stephanie Everitt shares that love in this beautiful little book. It includes a brief history of chocolate, how became established in New Zealand and the rise of boutique and artisan chocolate makers here over the last couple of decades. But how does that odd little cocoa bean become the chocolate that we all love? Stephanie explains all this and more, including caring for chocolate, tasting notes and, believe it or not, the health benefits in eating chocolate. Also has selected chocolate recipes, from sweet through to savoury, including tips on decorating with chocolate.

    Format: Paperback
    Price: $25.00
  • Gu Chocolate Cookbook
    Gu Chocolate Cookbook
    ISBN: 9780007462933
    Title: Gu Chocolate Cookbook
    Author: GU

    Chocolate lovers everywhere can give in to happiness with Gu's irresistible collection of decadently delightful and joyfully simple desserts, puds, cakes, savoury meals and nibbles.

    Format: Hardback
    Price: $43.00
  • Ice Creams, Sorbets & Gelati: The Definitive Guide
    Ice Creams, Sorbets & Gelati: The Definitive Guide
    ISBN: 9781910690468
    Title: Ice Creams, Sorbets & Gelati: The Definitive Guide

    Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.

    This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.

    There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.

    Format: Paperback
    Price: $50.00
  • Ice Kitchen
    Ice Kitchen
    ISBN: 9781849494663
    Title: Ice Kitchen
    Author: RODEN NADIA

    Ice Kitchen explains the simple techniques required for successful ice lollies, as well as exciting ways to serve and present them for all sorts of occasions - from weddings and dinner parties to children's parties.

    Format: Hardback
    Price: $30.00
  • Ice-cream Sandwiches
    Ice-cream Sandwiches
    ISBN: 9780143568223
    Title: Ice-cream Sandwiches

    Enjoy the delicious contrast of rich biscuit and velvety ice-cream in a perfectly poised dessert.& Ice-cream& -& just hearing the word puts a smile on your face and brings back childhood memories of tasting this dairy treat for the first time.And there are few better ways of enjoying it than the delicious contrast of crunchy biscuits in an ice-cream sandwich.Ice-cream can be dated back as far as 400 BC, when the Persians mixed snow with saffron and rosewater, while in China, around 200 BC, they mixed ice with milk and rice to create a frozen dessert. Ancient Roman emperors instructed slaves to scale mountains to collect snow that the emperors would then have served with fruit.The dessert as we recognise it today was developed in eighteenth-century England. Soon afterwards it was introduced to the United States, where, by the mid-nineteenth century, the invention of a hand-cranked ice-cream maker made it possible for anyone to churn their own ice-cream. It is thought that the ice-cream sandwich first appeared in New York around 1900.This book shows you simple techniques and recipes for ice-cream making and biscuit baking, with a whole host of flavour combinations to make ice-cream sandwiches, either as a sweet snack or a decadent dessert for friends and family.And once you master the basics you can experiment with your own ideas to create more wonderfully sweet memories.

    Format: Paperback
    Price: $30.00
  • Icecreamists
    ISBN: 9781845339371
    Title: Icecreamists
    Author: O'CONNOR MATT

    Infamous creators of the Sex Bomb and Baby Googoo - The Icecreamists are passionate about ice cream and the business of sin. Drawn to the mix of childhood fantasy and adult indulgence, The Icecreamists achieved instant notoriety with their breast milk ice-cream in 2009.

    With a rich variety of both summer and winter treats, The Icecreamists are famous for their cutting-edge flavours and creations. This is where ice cream meets cocktails, with concoctions including the vodka-infused Miss

    Whiplash and the Molotoffee Cocktail, as well as the devilish Toast Mortem.

    The Icecreamists' closely-guarded recipes are revealed here for the first time in simple, easily lickable recipe formats so you can recreate the authentic experience at home.

    Format: Paperback
    Price: $30.00
  • Icecreamists: Boutique Ice Creams & Other Guilty Pleasures to Make & Enjoy at Home
    Icecreamists: Boutique Ice Creams & Other Guilty Pleasures to Make & Enjoy at Home
    ISBN: 9781845337063
    Title: Icecreamists: Boutique Ice Creams & Other Guilty Pleasures to Make & Enjoy at Home
    Author: OCONNOR MATT

    Format: Hardback
    Price: $38.00
  • Jelly With Bompas & Parr
    Jelly With Bompas & Parr
    ISBN: 9781862058798
    Title: Jelly With Bompas & Parr

    Format: Hardback
    Price: $41.00
  • Jeni's Splendid Ice Cream Desserts
    Jeni's Splendid Ice Cream Desserts
    ISBN: 9781579655921
    Title: Jeni's Splendid Ice Cream Desserts

    In Jeni s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni s crunchy gravels (crumbly sundae toppings) such as Salty Graham Gravel and Everything Bagel Gravel are unlike toppings anyone has ever seen before.Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection."

    Format: Hardback
    Price: $50.00

  • Last Course: The Desserts of Gramercy Tavern
    Last Course: The Desserts of Gramercy Tavern
    ISBN: 9780375504297
    Title: Last Course: The Desserts of Gramercy Tavern

    A beautiful new edition of "the greatest dessert book in the history of the world" (Bon App tit), featuring 175 timeless recipes from Gramercy Tavern's James Beard Award-winning pastry chef.

    Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City's Gramercy Tavern with her James Beard Award-winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home.

    Fleming's desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result--placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity.

    The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines.

    Recipes include Raspberry-Lemon Verbena Meringue Cake, Blueberry-Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Souffl s with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gel e, Warm Chocolate Ganache Cakes, and more.

    Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.

    Praise for The Last Course

    "While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia's inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day."--Daniel Boulud

    "The Goddess of New American Pastry."--Elle

    Format: Hardback
    Price: $78.00

  • Lomelino's Ice Cream
    Lomelino's Ice Cream
    ISBN: 9781611801750
    Title: Lomelino's Ice Cream

    A vibrant, delectable cookbook that elevates making ice cream at home to an art form--with 75 original recipes. "Lomelino's Ice Cream" is a new resource for all things sweet, creamy, icy, indulgent, and homemade. Linda Lomelino, the stylist blogger at the helm of "Call Me Cupcake ," is a kitchen wizard who crafts ice cream so beautiful and delicious you can almost taste it melting on your tongue as you read. In this, her second cookbook, you'll learn how easy it is to make dozens of sinfully smooth ice creams, cool sorbets, and chunky-nutty-chocolaty frozen treats. Also included are recipes for ice-cream cakes, floats, sauces, meringues, and crumbles to "top off" the offerings.

    Format: Hardback
    Price: $40.00
  • Macarons
    ISBN: 9781910690123
    Title: Macarons
    Author: HERME PIERRE

    Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them.Like Pierre Hermé's famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.

    Format: Paperback
    Price: $50.00
  • Meringue Girls
    Meringue Girls
    ISBN: 9780224096003
    Title: Meringue Girls
    Author: HOFFLER ALEX

    Cupcakes, cake pops and macarons have had their day, now is the age of the meringue! With rainbow colours and Willy Wonka flavours, the Meringue Girls put a new twist on a classic. Their simple, gluten free, melt-in-the-mouth meringue recipes are perfect for gifts, kids and indulgent dinner parties.

    Chapters include:

    - gorgeous colourful meringue recipes

    - summery desserts like pavlova

    - wintery puddings like meringue crumble

    - gift, wedding and kids ideas

    - Using your yolks

    - tips and techinques

    This is the first cookbook to use Augmented Reality to unlock interactive video content. Simply follow the intructions in the book to access informative and fun demo videos by the girls on your smartphone.

    Format: Hardback
    Price: $40.00
  • Mexican Ice Cream Beloved Recipes & Stories
    Mexican Ice Cream Beloved Recipes & Stories
    ISBN: 9781607747772
    Title: Mexican Ice Cream Beloved Recipes & Stories
    Author: GERSON FANY

    A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.
    This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream,
    Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.

    Format: Hardback
    Price: $48.00
  • Modern Art Desserts
    Modern Art Desserts
    ISBN: 9781607743903
    Title: Modern Art Desserts

    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 Mondrians well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelees, 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 arts 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 curators 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.

    Format: Hardback
    Price: $50.00
  • Modern Classics Bk 2 Sweets
    Modern Classics Bk 2 Sweets
    ISBN: 9780732275358
    Title: Modern Classics Bk 2 Sweets
    Author: HAY DONNA

    Format: Trade paperback
    Price: $41.00
  • Mountain Berries & Desert Spice
    Mountain Berries & Desert Spice
    ISBN: 9780711238527
    Title: Mountain Berries & Desert Spice

    Sweet Inspiration from the Hunza Valley to the Arabian Sea
    In this eagerly awaited follow up to Pakistani cookbook Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries and Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country s culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south, where saffron- and cardamom-laced sweet recipes are a favourite. From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour."

    Format: Hardback
    Price: $45.00
  • Organic & Chic Cakes Cookies & Other Desserts Taste as Good as They Look
    Organic & Chic Cakes Cookies & Other Desserts Taste as Good as They Look
    ISBN: 9780061673580
    Title: Organic & Chic Cakes Cookies & Other Desserts Taste as Good as They Look
    Author: MAGID SARAH

    Stylish New York City baker Magid offers 60 organic cake, cookie, and dessertrecipes that are as exquisite to look at as they are healthful and delicious.272 pp.

    Format: Hardback
    Price: $52.00
  • Peoples Pops
    Peoples Pops
    ISBN: 9781607742111
    Title: Peoples Pops

    Format: Hardback
    Price: $33.00
  • Power Hungry the Ultimate Energy Bar Cookbook
    Power Hungry the Ultimate Energy Bar Cookbook
    ISBN: 9781891105548
    Title: Power Hungry the Ultimate Energy Bar Cookbook

    Power Hungry has a simple premise: do-it-yourself power bar recipes that maximize taste and nutrition, minimize cost, and eliminate junky additives. Jam-packed with the best good-for-you ingredients (think whole grains, fruits, nuts) and all-natural, high-quality proteins, these recipes cover protein bars, endurance training bars and gels, granola bars, raw bars, and more. Whether you're training for a triathlon, packing a lunchbox, or just need an afternoon pick-me-up, you'll find recipes you'll love--and nutritional info to boot. Skipping gluten, soy, or dairy products? No problem. These recipes are 100% soy-free and completely adaptable to glutenfree and vegan diets--no more scouring a label's fine print. Power Hungry bars are incredibly easy to make and are endlessly customizable. There's even a "knock-off" chapter for all of your favorite name-brand bars--minus the high prices.Still need convincing? How do these sound: Salty-Sweet Trail Bars, Morning Maple Bars, Flax Your Muscles Bars, Quinoa Chia Apricot Bars, Black Bean Protein Brownies, Green Tea & Ginger Bars, Greek Yogurt Muesli Bars, 5-Minute Protein Truffles, Carrot Cake Action Bars, and Sticky Sesame Energy Bars with Raw Chocolate Drizzle.What are you waiting for? Power up!

    Format: Paperback
    Price: $35.00
  • Real Fast Puddings
    Real Fast Puddings
    ISBN: 9780141029511
    Title: Real Fast Puddings
    Author: SLATER NIGEL

    Got a sweet tooth but don't want to spend hours in the kitchen? Nigel Slater's collection of puddings can ALL be ready in less than half an hour.

    An inspiring collection of quick and delicious puddings made with simple and fresh ingredients from Nigel Slater, the master of the easily prepared dish. In four sections - Summer, Autumn, Winter and Spring - he offers ideas for a wide range of mouth-watering and irresistible desserts all of which can be prepared in under half an hour.

    Praise for Nigel Slater's Real Fast Puddings:

    'Delectable ... Slater is an unashamed spoon-licker' Daily Telegraph

    'Nigel Slater's infectious enthusiasm is nicely countered by attention to modern practicalities ... corners are unashamedly cut, quality is never compromised' Evening Standard

    'I hardly ever cook puddings ... but I could be converted by Nigel Slater's unpretentious and appetizing Real Fast Puddings' Sunday Times

    'I love this man: his wit and greed make him irresistible' Nigella Lawson

    Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include Real Food, Appetite and The Kitchen Diaries.

    Format: Paperback
    Price: $31.00
  • Rococo: Mastering the Art of Chocolate
    Rococo: Mastering the Art of Chocolate
    ISBN: 9780297865193
    Title: Rococo: Mastering the Art of Chocolate

    Rococo has been the pioneering hub of the noveau chocolat revolution for over 20 years. With its very own chocolate school, Rococo is renowned for exploring new boundaries in chocolate creative.In this beautifully bound and illustrated book, Chantal and Laurent will share their expertise with the home cook - from how to create the perfect ganache to a delicious creme Anglaise, Rococo will teach everyone from the chocolate novice through to the sweet-tooth connoisseur all there is to know about gastronomy's finest ingredient- chocolate.

    Format: Hardback
    Price: $70.00
  • Ruby Violet's Ice Cream Dreams: Ice Cream, Sorbets, Bombes, Peanut Brittle & More
    Ruby Violet's Ice Cream Dreams: Ice Cream, Sorbets, Bombes, Peanut Brittle & More
    ISBN: 9781742705934
    Title: Ruby Violet's Ice Cream Dreams: Ice Cream, Sorbets, Bombes, Peanut Brittle & More
    Author: FISHER JULIE

    Ruby Violet's Ice Cream Dreams is the book that ice cream lovers have been waiting for. Filled with over 50 brain-freezingly good ice cream recipes, there's an addiction waiting to happen for even the most lacklustre ice cream fan. Rediscover childhood favourites such as classic vanilla and raspberry ripple, experiment with the more exotic cardamom and lemon or honey and pistachio, and delight in the grown-up boozy elderflower and Prosecco or mulled wine ice cream. Once you have mastered the simple ice cream recipes, Julie teaches you how to turn them into stunning bombes, arctic rolls and cakes, making ice cream your show-stopping dinner party dessert of choice. Master a killer selection of fruity sorbets like spicy lime and pink grapefruit, and learn to make meringues with your leftover egg whites, almond nut brittle, wafers and an extremely addictive caramel sauce.

    Format: Hardback
    Price: $40.00
  • Secrets of Eclairs
    Secrets of Eclairs
    ISBN: 9781743361511
    Title: Secrets of Eclairs

    Looking through the patisserie window, the éclair can make anyone swoon - it is quite simply perfect! With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make. This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics - coffee and chocolate eclairs - then throw yourself into eclairs with more unusual fillings (lime, chestnut, passionfruit...) and icings to die for (salted-butter caramel, mille-feuille style stripes...).

    Format: Hardback
    Price: $20.00
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