Discover cookbooks by celebrity chefs, food writers and culinary experts.
Expressions: Art in Pastry by Julie Jones
By Julie Jones
The Modern Pie Maker by Calum Franklin
By Calum Franklin
The Sourdough Bible by Elaine Boddy
By Elaine Boddy
Foolproof Traybakes by Katie Marshall
By Katie Marshall
Pastry Temple by Christina Wood
By Christina Wood
The Encyclopedia of Desserts by The Coastal Kitchen
By The Coastal Kitchen
Ice Cream Made Easy by Annette Yates
By Annette Yates
Dolci Italiani by Ursula Ferrigno
By Ursula Ferrigno
Laduree Macarons by Vincent Lemains
By Vincent Lemains
French Boulangerie by FERRANDI Paris
By FERRANDI Paris
The National Trust Book of Afternoon Tea by Laura Mason
By Laura Mason
Lazy Baking by Jessica E Dennison
By Jessica E Dennison
In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind. From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cosy autumn nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days. Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer.
By Sofia Nordgren
Japanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with more than 80 sweet and savory recipes for shokupan, buns, sandwiches, and French–Japanese pastries, such as a black sesame croissant, brioche noir and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan. Inside, Satoshi Narusawa explains how to make yudane (roux) – which forms the foundation of all shokupans – along with techniques for mastering jams, creams and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process. Whether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered. Author Satoshi Narusawa became a pastry chef in Tokyo where he spent several years learning his craft. Upon moving to Australia, he started to make shokupan where his bread became so in demand among bakeries and restaurants that he opened his own bakery, Little Cardigan, in Melbourne, Australia in 2018.
By Satoshi Narusawa
