![The Franklin Barbecue Collection [special Edition- Two-Book Boxed Set]](https://cdn.kingstone.com.tw/english/images/product/8924/9781984858924.webp "The Franklin Barbecue Collection [special Edition- Two-Book Boxed Set]")
Big Bites: Time to Eat!
NEW YORK TIMES BESTSELLER - A collection of 100 quick and easy but still nourishing recipes that don't sacrifice on flavor and will be on the table in under an hour, from the author of the New York Times bestselling cookbook Big Bites. "Playing small is out. Living big is in. Kat brings us flavorful, satisfying meals to fuel full days and bold goals."--Melissa Urban, co-founder and CEO of Whole 30 "I'm so excited to cook again with Kat!"--Katie Couric Kat Ashmore's mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After the success of Kat's first cookbook, Big Bites, Kat noticed that the recipes home cooks were making most all had one thing in common: they didn't take long to cook. For her next book she decided to focus on even more great-tasting recipes that don't require strenuous prep work or hours in the oven, recipes you could make as easily on a hectic Tuesday night as you could on a lazy Sunday afternoon. Time to Eat is about simple, comforting recipes that feel familiar yet unique and envision "healthy food" in a whole new way. Think Chicken Pepperoncini Piccata as a new Friday family dinner go-to, Roasted Mushroom Meatballs that will have your kids asking for second helpings of mushrooms, the Miso Sesame Kale Salad you meal prep on Sunday to provide lunches all week, and the Glazed Cinnamon Company Cake you bake all winter long for friends and family. It's food that is abundant in colors, textures, nourishment, and flavor. Big bites of big food that are salty, chewy, crunchy, sweet, creamy, and full of personality. And best of all? These meals are on the table in under an hour.
Brunch Season
From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year. &&&★ "Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion."--Publishers Weekly, Starred Review "The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's Brunch Season, an inviting cookbook."--Foreword Reviews Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients. All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.
Masalamandi
The book you are holding is a unique cookbook about Indian spices, specifically focusing on the intricateworld of spice blends. What is fascinating about spice blends, you ask? Well, a garam masala maycontain anywhere between four and fifteen varied spices; a pickle masala may have a different recipein Andhra Pradesh than it does in Delhi; a chai masala may have a distinctive recipe in the winterthan it does in the summer. In Masalamandi, the author sets out on a quest to unravel how a single dish can be prepared withmultiple spice blends, all created from the same whole spices yet resulting in distinct flavours! Whilesharing his own experiences and interactions with these spice blends, he also offers a comprehensiveexploration of the history, mythology and cultural significance that surrounds each of them. This is a spice trail like no other.
Backyard BBQ with Fire and Spice
If you're tired of the same old recipes for the smoker and grill, consider this your invite to a whole new world of flavors. Tony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you've seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive "Dynamite Lumpia." No matter what you tried, chances are you agreed with his signature phrase: "That's Money." In this book, Tony brings you into his own backyard for an insider's guide to how he crafts his hits. You'll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include: Filipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite LumpiaCajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil PacksWings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo WingsParty Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalape簽o Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder Smoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat-Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri SandwichWith robust exploration of techniques (five ways to make wings!) in addition to the recipes, this is a book that ups your BBQ game with every cook. Welcome to the party!
Ice Cream Under the Influence
A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.Features: Small Batch Conversion RecipesAlcohol-Free OptionsGarnish Suggestions
Ice Cream Under the Influence
A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.Features: Small Batch Conversion RecipesAlcohol-Free OptionsGarnish Suggestions
Southern Culture on the Fizz
From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially in the southern United States, where the hotter climate and agricultural tradition of the region helped foster the use of fermentation as a means of preserving foods. With Southern Culture on the Fizz, Brett Taubman offers an easy-to-use and fun fermentation guide, complete with fermentations that focus on southern ingredients. Each section provides in-depth coverage of the history of these ferments, the science behind the ferments, an overview of the current landscape of fermented products in the South, and a look to their future.Filled with dozens of recipes, expert guidance on the process, and safety considerations, as well as the necessary equipment, this guide ensures readers have the information they need to start fermenting or take their fermentation game to the next level. This book also provides readers--novice and experienced fermenters alike--with the historical context and relevant scientific information lacking in other books and keeps them engaged from beginning to end.
By Heart
NEW YORK TIMES BESTSELLER - Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano "Ms. Catalano has a laser-eyed clarity on flavor and a knack for deploying a short list of ingredients to great effect. . . . By Heart [is] not just a trove of delicious ideas but also a reminder of how fun (and personal) cooking can be." --Adina Steiman, The New York Times Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home. In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Fris矇e), simple sweets (Malted Milk Butter Cookies), and so much more. Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.
Peckish
A celebration of mindful snacking with more than 75 recipes well worth nibbling on, whether you're eating for one or entertaining a group of friends--from the author of Graze. "Suzanne does 'girl dinner' one better with Peckish, a charming collection of not-quite-meals that perfectly satisfy the way we want to eat today."--Giada De Laurentiis "My favorite food experiences are very often over the kitchen counter or standing midway between the sink and the stove, so caught up in the chat at hand that simmering pots are neglected and salad dressings are left half-made. What's come to me at last is that many of the most compelling discussions and deepest fits of laughter happen in between the making and the meal itself. These moments are perfect because they have all the features one hopes for in the feast without the organization, orchestration, and, yes, exhaustion. So why not liberate ourselves and embrace the truth? So often it's the snacks, the tastes in between, that make our hearts race." Mindful snacking (and home cooking) is the philosophy that food stylist and author Suzanne Lenzer nurtures in her own life and shares here with us. Who doesn't love standing in front of a full fridge wondering what to pull out for a covert snack? Eating is simply more fun when we have a few choices and are free to eat how we like, not simply how we've been conditioned. But don't fret, thoughtful snacking is not complicated nor does it require long days spent at the stove. And while it does require a modicum of planning, the benefits exponentially outweigh the effort. Thoughtful snacking is also about moving beyond boards and platters when we entertain, by adding dimension to the table, both in what we serve and how we serve it. Peckish is divided into charming chapters sorted by vessel--such as On Toast, In Jars, Skewers and Sticks, In Bowls, Napkins Only, and more--so that the home cook can plan their snacking night with ease.
Barbecue
The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globeJoin pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter - Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts - the book's wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as 'Snags.'Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinn's barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world's best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.
Lunch Well
Lunches to Look Forward To! 85 recipes for quick, easy-to-prep, and healthy lunches--perfect for taking to work. Ready to revolutionize your lunch? Ditch boring, soggy, desk-side meals and inject some much-needed joy into your midday break. Instead of sidelining this important meal, use lunch as an opportunity for self-care and a chance to refuel for a productive afternoon. With 85 energizing recipes, Lunch Well offers a road map to revitalizing lunch: make-ahead meals that take 15 minutes or less, nutritious dishes requiring only five ingredients, and budget-friendly meal prep ideas. It's packed with tips on how to build your pantry for quicker packed lunches, prep while making your morning coffee, and incorporate quick ferments for better gut health. With a focus on reusing ingredients, making clever use of leftovers, and packing meals to avoid spills and sogginess, this is a practical guide to reshaping your relationship with the midday meal.
Good Things
A timeless celebration of seasonal, locally sourced ingredients, Jane Grigson's classic recipes champion fresh, sustainable food.This is one of Jane Grigson's greatest collections of recipes for delicious things to eat from the freshest and finest ingredients. This new hardback edition is being reissued because it is Jane Grigson's celebration of the seasons and the foods they bring, and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, "...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales. This is good food...The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness."How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words over half a century ago! The book is divided into sections covering Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables - asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit - apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.
The Hoosier Mama Book of Breakfast Bakes
The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites.In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination, widely regarded as one of the top pie shops in the country. But not everyone wants pie for breakfast, and after opening an Evanston location that opened at 6:30 a.m., Haney and her team began to dream up new sweet and savory bakes for the perfect morning. With the same focus on local produce and fresh, seasonal ingredients that made her pies a Chicago institution, and the same warmth and easygoing style of The Hoosier Mama Book of Pie, Haney again invites home bakers into her kitchen--this time with a collection of budget-friendly recipes that largely go from idea to eating in under an hour. This book is meant to be kept on the kitchen counter with a dusting of flour between its pages. It's a working manual with practical tips and techniques along with base recipes that can handle endless variations, encouraging readers to discover their own favorite combinations.Whether it's browned butter banana-Nutella quick bread, scones packed with maple and bacon or strawberries and basil, tender Danishes with cream cheese and fruit, or biscuit sandwiches with all the fixings, these delicious, approachable recipes will make everyday breakfast feel like a special occasion--all before the coffee's even brewed.
Backyard BBQ
When it comes to BBQ there is no better teacher than Marcus Bawdon. Learn how to cook amazing food over charcoal and flame in your own backyard from the very best. Catering for meat-eaters, vegetarians, and vegans alike this will be your go-to cookbook all summer long. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand--from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and just how flavorsome it can be. Now the doors of Marcus' celebrated BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and honing your skills.
Crave
Crave brings 70+ recipes for all things sweet from the founders of the Prairies' famous bakery.Growing up on the family farm near High River, Alberta, sisters Carolyne McIntyre Jackson and Jodi Willoughby were surrounded by talented bakers, including their mother, grandmothers, and aunts. In the twenty years since the pair launched their business, Crave has become famous across the Prairies and beyond for its delicious, beautifully decorated cakes, cupcakes, and cookies, and the pale blue Crave box itself synonymous with special events. To celebrate the bakery's twentieth year in business, Carolyne and Jodi share over 70 of their favourite sweet recipes with home cooks.The book features stunning recipe photography and anecdotes about the bakery's beginnings, its loyal staff and customers, and the milestones as its grown to six locations. With detailed how-tos on filling and decorating, stocking a desserts-ready pantry, and key kitchen tools, Crave includes chapters dedicated to cupcakes and cakes, cookies and bars, pies (including the ultimate pie pastry), loaves, and recipes lovingly adapted for gluten-free and vegan diets. You'll find recipes forHomestyle Banana CupcakesPumpkin Spice Latte CupcakesSalted Chocolate Chunk CookiesRaspberry Sour Cream PieZucchini Pecan LoafFarmer's Butter SauceCoconut Custardand Crave's famous buttercream icing in all its mouth-watering variations!
Dip in
A fun, giftable cookbook that showcases the versatility of dips with options for every occasion and mood, including snacking, entertaining, 'picky bits' picnics and much more Need an easy contribution for a potluck/picnic? Dip it. Stunning small plates to feed friends when entertaining? Dip it. Or even a quick, delicious snack to tide you over until dinner? Dip it. Dip it good. There is no mood that can't be improved by dips, and this book shows the versatility of this amazing dish. Often using affordable ingredients and store-cupboard staples, dips are a great way to use up things you already have at home, such as beets languishing at the bottom of the fridge or the sumac hidden at the back of your spice rack that you bought once for a tagine and never used again. They're also the simplest way to jazz up food and provide an extra flavor boost to lackluster meals. The 80 recipes are divided into six chapters that include Dips in a Dash (made in 15 mins), Dips for Grazing (sides and snacks), Dips for Dinner, Dips for Feasting, Dips to Impress (showstoppers that require a bit more effort) and Dips for Dessert. With creative takes on the dish and lighter options for side snacking to more substantial recipes for full feasting - and everything in between - whatever the occasion, go on... Dip In.
Delicious Air Fryer by Mob
THE INSTANT SUNDAY TIMES BESTSELLER THE FOODIE AIR FRYER REVOLUTION HAS BEGUN - and this book is the place to start. Air fryer food doesn't have to be beige and the team at Mob, the hugely popular cooking community who want you to enjoy great tasting food, are here to prove it. Say goodbye to expensive meal kits and discover 100 delicious and fresh recipes that are cheap, quick, and make the most of your ingredients - perfect for your everyday midweek meals. Revitalize your home cooking with: ✔ Chicken Lemongrass Meatballs with Peanut Sauce ✔ Curried-Stuffed Aubergine with Lime Pickle Yogurt ✔ Halloumi Latkes with Poached Egg and Sauerkraut ✔ Korma Paneer with Golden Rice ✔ Char Siu Glazed Pork Bowl ✔ Miso Cod with Cucumber and Seaweed Salad ✔ Sticky Sumac Lamb Kofte With beautiful finished-dish photos throughout and easy chapter headings to help you find your starting ingredient for every meal, dinner is about to get a LOT more delicious. The best bit? Box up your leftovers, take them to work tomorrow and that's lunch transformed too! No waste packaging, no big bills from convenience food, and a major flavour punch in every recipe. This is air fryer cooking, made delicious, by Mob. 'Packed with some of my favourite healthy, speedy midweek meals, all cooked in the air fryer with a Mob "twist". These easy, tasty recipes prove you don't need hours in the kitchen to eat well. Whether you're juggling a busy schedule or just can't be bothered with loads of washing up (same), this book has got you. Colourful, fresh, minimal faff and very delicious! ' - Jodie Nixon, Mob recipe creator.
Hungry Girl Sheet Pan Cookbook
One-Pan Wonders Under 400 Calories! Get sheet smart with this essential recipe collection centered around a kitchen MVP-- a simple baking sheet! With an emphasis on wholesome ingredients like fresh produce and lean proteins, these delicious, easy meals and more make healthy eating a breeze. Get ready for . . . The Best Breakfasts: Protein-packed "Flattatas," make-ahead pancake bars, and beyond.Lunches & Dinners: Meatloaves, chicken entr矇es, low-carb pizzas & more!Savory Snacks & Sides: Everything from party foods (bell pepper nachos and pepperoni pizza bites) to flavorful roasted veggies for every meal.Sweet Desserts: Cool & creamy frozen yogurt bark, decadent yet light brownie crisps . . . even sheet pan apple pie! Featuring . . . 5-ingredient recipes, 30-minute meals, vegetarian recipes, and loads of gluten-free options! Bonus! Sheet pan basics, time-saving tips, shopping tricks, ideas for leftovers . . . What can't this book do for you? Grab a sheet pan and your appetite-- these tasty recipes make eating smart astonishingly easy!
Nutrition during chronic pancreatitis
di-book - nutritional counseling after syndromes - Diet recommendations, recipes and food supplements for supporting the school medicine therapy. The recipes help you to cook tasty dishes. All recipes with cooking instructions, calorie indications and description of the effect. The foods are shown in categories recommended, yes, little and no and help you to orientate if your own recipes should be cooked.
Easy Weeknight Dinners Cookbook
Welcome to Easy Weeknight Dinners Cookbook! We understand that preparing meals during busy weekdays can be challenging. That's why we've created this collection of recipes specifically tailored for quick, effortless, and delicious family dinners. Each dish is thoughtfully crafted to save you time in the kitchen while delivering great taste and nutritional balance. Our goal is to help you enjoy cooking again and bring joy back to your weeknight dinners.Easy Weeknight Dinners Cookbook includes quick & simple 30-minute recipes suitable for every taste, from savory one-pot wonders and nutritious sheet-pan dinners to convenient slow-cooker meals. Whether you're craving comforting pasta, vibrant stir-fries, hearty chili, or flavorful seafood dishes, you'll find recipes your entire family will love.With clear step-by-step instructions and easy cooking methods, dinner preparation becomes effortless and enjoyable. Nutritional information, shopping lists, cooking times, serving sizes, and average daily nutritional values are provided for each recipe. Make weeknight dinners your favorite part of the day, filled with flavor, ease, and nutritious choices!. Make weeknight dinners simple and satisfying-so you can spend less time in the kitchen and more time enjoying delicious meals together!
The Scone Queen Bakes
A collection of one hundred easy and delicious recipes for scones, muffins, cookies, and more--including the top secret recipe for the famous scones that earned her the title the "Scone Queen"-- from baker extraordinaire and founder of The Hungry Gnome, Danielle Sepsy "Danielle understands better than most the extraordinary things that can happen with just the right combination of flour, sugar, and butter. Her mastery of baking is a thing of beauty, and tasting her magical creations has proven to be one of the great pleasures I've experienced in the last few years. It's incredibly exciting that so many will get to learn from her through this book." --Will Guidara, Restaurateur and Author of Unreasonable Hospitality When Danielle Sepsy started baking scones for friends, she had no idea that one day she would have her own successful whole-sale and online bakery, The Hungry Gnome--or that her scones would be sold in hundreds of coffee shops all over the tristate area and celebrated on a hit television show. Here, in her long-awaited first cookbook, The Scone Queen Bakes, Sepsy gives us over 100 delightful recipes for scones, muffins, cookies, bars, breads, snacking cakes and other sweet treats, such as: *Twelve different kinds of Sepsy's famous scones (a scone for every month of the year!), including Funfetti Scones and THE Chocolate Chip Scone (the one that started it all)*Muffins, such as Blueberry Crumb, Double Chocolate, Pumpkin Spice, Raspberry Ricotta and more*Cookies! Soft & Chewy Chocolate Chip Cookies, One Toff Cookies, Vegan Cookie Butter Chip Cookies, Strawberries & Cream Cookies, Italian Rainbow Cookies, and more*Three kinds of brownies, Lemon Icebox Bars, S'Mores Blondies, and more*Chocolate Date Tahini Buns, Cinnamon Raisin Bread, and French Toast Monkey Bread*Breads and Cakes such as Banana Nutella Snacking Cake, Cookie Butter Swirled Pumpkin Bread, and a Spumoni Loaf, to name just a few "I didn't even think I liked scones until I ate one of Danielle's, warm from the oven and studded with molten chocolate chips. Her pastries surprised me over and over again, from the fluffy cinnamon rolls to the perfect pucker of her lemon muffins. Thanks to her cookbook, now I can re-create all her goodies in my own kitchen (when I'm not ordering a big batch from her shop, The Hungry Gnome)." --Sohla El-Waylly, author of Start Here
Bake It Off
Calling all Swifties: experience The Eras in your very own kitchen with these Fan-Tay-stic recipes to celebrate every occasion, from birthday parties to glittering karaoke nights and from hen dos/bachelorettes to sleepovers. Breakfast Bakes: Guilty as Cinnamon Swirls, Breakfast at Midnight Flapjacks (Oh my god, look at those) Cakes: Maroon Velvet Cake, evermoorish lemon cake Savory Snacks: Call it What You Wontons, You Belong with Brie Little Treats: The Tortured Possets Department, Long Story Shortbread, Wildest Creams Party Showstoppers: Bejeweled Cookies, I Knew You Were Truffles Seasonal Specials: Pumpkin Patch Cupcakes, Christmas Tree Farm Cake These enchanting bakes will be your culinary End Game. Are you ready for it? Includes metric measurements. UNOFFICIAL & UNAUTHORIZED
The Chef of Kings, the King of Chefs
The narrow streets of Paris were cloaked in darkness, the only light coming from the flickering glow of lanterns and the faint gleam of moonlight reflecting off cobblestones. Th e scent of freshly baked bread wafted through the cool night air, mingling with the distant murmur of the Seine. The city, though quiet, was alive in its own way, its heartbeat steady even as everything and everyone slumbered. Inside a small bakery tucked between stone buildings, a boy sat at a wooden table, his fingers smudged with flour and ink. By the dim light of a single candle, he sketched furiously, his hand moving across the paper as if guided by something greater than himself. The drawing took shape: towering arches of spun sugar, delicate columns of caramel, and intricate details that seemed impossible to create yet felt destined to exist. This boy was Antoine Car礙me, an orphan who had found refuge in the warmth of ovens and the rhythm of dough. To others, he was merely an apprentice, a helper who swept floors and fetched water. But to himself, he was something more. He was a dreamer, an artist, and, above all, a believer in the transformative power of beauty. The bakery door creaked open, and the chill of the night spilled in as the baker, Monsieur Bailly, entered. He paused when he saw Antoine hunched over his sketches, his brow furrowed in concentration. "Still awake, boy?" Bailly's voice was gruff but not unkind. Antoine looked up, startled, and quickly tried to hide his drawings. But Bailly waved a hand, stepping closer to the table. "Let me see," the baker said, his tone softer now. Reluctantly, Antoine slid the paper toward him. Bailly studied the sketches for a long moment, his expression unreadable. Then, with a small nod, he set the paper back down. "You've got an eye for detail," Bailly said. "And ambition, too. But too much can burn as hot as an oven. Keep it stoked, boy, but don't let it consume you." Antoine's cheeks flushed, but he met the baker's gaze with unwavering determination. "I want to create something that lasts, Monsieur. Something that people will remember long after the taste has faded." Bailly's lips twitched into a faint smile. "Then you'll need more than skill. You'll need discipline, patience, and the courage to stand tall when society tries to tear you down." The weight of the baker's words settled over him. Voiceover (Older Antoine): " at night, in the dim glow of Bailly's bakery, I made a silent vow. I would carve my name into history-not with ink, but with sugar and fire." As the candles flicker lower, Antoine returned to his sketches, his hand steady despite the late hour. Each line he drew felt like a step toward a future he could almost grasp. Somewhere beyond the darkness of those Parisian streets lay grandeur, and Antoine Car礙me was determined to claim his place within it. Antoine Car礙me's vision took shape long before he touched his first piece of sugar. As he looked at the crude sketches in his hands, he whispered to himself, "One day, they will stand as tall as kings
Kitchen Table
Simple things made well. 'We want this book to be a well-thumbed friend that feels safe and comforting and from which you know you can always make something delicious that feels like home. Our love of food and cooking began at our kitchen tables and we want to share this passion with you, to bring to yours.'This beautiful book weaves together recipes and stories - inspired by Emily and Rachel's cookery journey, relationships with producers and communities, and their love of food since they were small. The recipes lovingly compiled in this book are all truly accessible for the home cook, inspiring the reader to learn new skills if they wish, or simply return to comforting classics, always ensuring quality ingredients and delicious results that you'll want to share!With over 90 sweet and savoury recipes, the book is built around the kitchen table - for creating, feasting, coming together, having quiet moments and joyous celebrations. Structured around key ingredients and techniques, the chapters cover: Butter, Milk and Cream, Bread, Fruit, Olive Oil, Chocolate, Nuts, Spices, Herbs & Coffee, Eggs, Salt & Vinegar.With recipes including: Brown Butter Apple Buns, Dauphinoise pie, Focaccia, Whey Brined Roast Chicken, Honey Tart with Apricot Jam, Kimchi, Tiramisu, Cocoa Roasted Squash, Pickles, Burnt Honey Custard, Salsa Verde, Fresh Peas, Broad Beans, Almonds & ricotta, Coffee & Cardamom loaf cake and many more.'Simple things made well' will always come back to the best possible ingredients you can get your hands on, then with a little time and care, creating food that isn't showy, but tastes incredible.
The Ultimate Cheesecake Cookbook
"'A sumptuous ode to, let's face it, the world's best dessert. Whether you like your cheesecake sharp or sweet (or savoury!), burned on no-bake, you'll find something irresistible in these pages." - Rachel Myerson in The NosherSimple to make and delicious, cheesecakes are among the oldest desserts in the world. Discover 66 irresistible recipes from around the globe with this unique collection by some of the best-known chefs and cookery writers, as well as tried and tested family recipes.Highlights include classics such as Mary Berry's chocolate truffle cheesecake, Ravneet Gill's Basque cheesecake and Mark Hix's borset blueberry, ricotta and cobnut cheesecake. The book also features a foreword by acclaimed food writer Giles Coren, and a brief history of cheesecakes and insights into the important role cheese has played in Jewish culture through the centuries.Illustrated with stunning photography, this is the perfect book for cheesecake fans, or anyone who enjoys trying new and unusual flavours. Whether you prefer your cheesecake baked or unbaked, rich and chocolatey or tangy and fruity, sweet or savoury, simple and refined or with toppings piled high, there's something here for everyone.The Essential Cheesecake Cookbook is published in conjunction with the British Jewish charity Chai Cancer Care, and 100% of royalties will support their work
Bake It Easy
Bake It Easy is a celebration of good, honest baking, with 50 seriously impressive one-pan bakes. The boys behind The Exploding Bakery are back with a bang. This time, they're here to show you that low-cost, low-effort baking doesn't have to be boring. From no-weigh cakes to make-ahead bakes, through storecupboard heroes, and seasonal stars, Bake It Easy takes the humblest of ingredients and transforms them into extraordinary tastes and textures. With clear instructions, minimal equipment and vegan, and gluten-free options, Bake It Easy contains unbeatable one-pan recipes - each accompanied by a photo - that can be made in ANY home kitchen, by any baker. Discover recipes for Treacle Pudding Loaf and Toffee Apple Cake, plus PB&J Blondies, Tiramisu and Maple and Pecan Friand Cake, and so much more. So: hail the glorious mess that is home baking and get your apron on!
The Brunch Club
Ditch the dull eggs and overpriced caf矇 menus - The Brunch Club is your guide to reimagining brunch at home. Packed with over 75 inventive recipes inspired by cuisines from around the world, this book turns your weekend meal into a mini celebration, whether you're hosting a crowd or indulging in a cosy Sunday treat. The Brunch Club proves that brunch doesn't have to be boring. From Masala Beans on Toast to Gochujang Fried Chicken & Waffles, each dish delivers bold flavours and fresh twists on classics. Need hosting inspiration? You'll also find vibrant photography, drink pairings, meal plans, tablescaping ideas and expert tips to create a brunch experience that wows. Whether you're after an effortless sharing spread or a showstopping centerpiece, this book has a dish for every occasion. It's the perfect gift for any social home cook!
