Brød og kaker

The essential reference to modern buttercream icing techniques, with step-by-step instructions and gorgeous photography, plus over 40 stunning cakes to make at home, from cupcakes to tiered wedding cakes. From the perfect buttercream recipe to creating textures, painting with buttercream, pattern transfers and stencilling with buttercream.

This box set is the essential kitchen companion for any cakes and bakes enthusiast. Featuring 600 inspirational recipes and projects, you'll find something for every occasion in these two tempting books.

Patisserie, the art of the ma tre p tissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and over 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs and other classic desserts. With Richard s expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons and mousses. With creations including lavender and orange eclairs, gateau Saint Honore, tarte tropizienne, Paris brest and cassis kir royal mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks.

Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. GAIL s Since opening the first GAIL s in 2005, the team behind London s most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL s take us through the day with inventive, fresh recipes. This abundant recipe book brings the spirit of GAIL s alive. It starts with the essential how-to s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. GAIL s will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. Simply divided into Baker s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL s Cookbook includes: White poppy seed bloomer French dark sourdough Wholemeal loaf Focaccia Brioche plum and ginger pudding Buckwheat pancakes with caramelised apples and salted butter honey Pizza Bianca with violet artichokes and burrata Truffle, raclette and roast shallot toastie Teatime sandwiches Savoury scones & fruit scones Red quinoa and smokey aubergine yoghurt salad Baked sardines with sourdough crumbs and heritage tomato salad Fregola and chicken salad Baked bread and chicken soup Tuna Nicoise on toast Sourdough lasagna Root vegetable and Fontina bake Leek and goat s cheese picnic loaf Brown sourdough ice cream with raspberry

Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

Over many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. With over 200 classic cake recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone. Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.

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.

Ice Cream Made Easy shows how to make luscious, creamy concoctions, light-and-airy yogurt mixtures and dairy-free ice creams, as well as refreshing fruit-filled sorbets, icy granitas and slushy drinks. And if that's not enough, there's a selection of dreamy toppings and sauces, plus some inspirational ideas for quick ice cream desserts.There are ices to suit any occasion (simple or stylish) at any time of the year from classic favourites like Vanilla or Chocolate to modern flavours like Strawberry Pavlova Ripple, Toasted Apple and Cinnamon, or Chunky Pecan and Maple.Don't worry if you haven't got an ice cream machine, as many of the recipes can be made by hand. Most are so easy to make and so scrumptious that you may not want to share them - you may want to indulge all by yourself!

Bake your way through the much-loved BBC1 series with this beautiful, fully photographic cookbook of 120 original recipes, including those from both the judges and the bakers. This book is for every baker whether you want to whip up a quick batch of easy biscuits at the very last minute or you want to spend your time making a breathtaking showstopper, there are recipes and decoration options for creating both. Using straightforward, easy-to-follow techniques there are reliable recipes for biscuits, traybakes, bread, large and small cakes, sweet pastry and patisserie, savoury pastry, puddings and desserts.Each chapter transports you on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show.There are step-by-step photographs to help guide you through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.

Packed with 150 of the world's tastiest chocolate experiences, from South America to Europe to Australia, this globetrotting guide features master chocolatiers and artisan producers, exotic cocoa plantations and must-visit shops, plus illustrated spreads on the history, production and science of chocolate making.

Promise & Fulfillment is about making good bread without gluten. The bread formulas range from easy yeast rolls to challenges like naturally fermented panettone, challah, brioche, and croissants.Promise & Fulfillment provides 58 original formulas for real bread made without gluten as well as 2 formulas for soda bread following the same methods. Bread formulas are grouped into sections for: basic bread, baguettes, flatbread, seeded bread, fruit bread, rolls, crispbreads, soda bread, enriched bread, and viennoiserie.As well as the original bread formulas over 45 pages of guidance for preparing bread without gluten, including sections about: the bread-making process, preparing sourdough starters with only flour and water, techniques for preparing and using an original and innovative gluten-free form of lievito madre to make panettone, challah, brioche, pizza and croissants, preparing malt flours and powders, and milling gluten-free seeds for 'wholegrain' flours.Additional resources include: a Free-From chart to assist in identifying possible allergens, as well as allergy friendly bread formulas, a Key Ingredients Summary to assist in finding bread formulas based on particular flours, and troubleshooting guides.Promise & Fulfillment will gently guide those with no baking experience and the novice gluten-free baker, as well as challenging and extending the experienced baker.

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.

Sqirl began with jams--organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet--the kind of jam you eat with a spoon. Sqirl Away collects Jessica Koslow's signature jellies, preserves, and jams into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating.

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.

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.

40 classic desserts are upgraded with an extra focus on decoration and presentation, including step-by-step photography.

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'.