Brød og kaker

A companion volume to the bestselling The Sourdough School focusing on sweet recipes that are not only delicious but also gut-friendly.

Over 100 easy, delicious, keto-friendly bread recipes to kick your carb cravings to the curb.

Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.

A guide to the craft of baking bread, featuring more than 60 recipes from the former head baker at San Francisco's Tartine and the founder of Copenhagen's Hart Bageri.

From former Great British Bake Off finalist and author of Brilliant Bread, James Morton, the no-nonsense guide to making and baking perfect sourdough bread

Acclaimed pastry chef Dominique Ansel, creator of the Cronut, shares his "building blocks" of baking for home cooks to master and mix as they please.

The second cookbook from Rosanna Pansino, creator of YouTube's most popular baking show, featuring more than eighty quirky and colourful themed recipes for every occasion: Christmas, Valentine's Day, Halloween and many more.

Pierre Herme 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.

'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics-super chocolately chocolate and Tahitian vanilla-then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. Mowie Kay shows how to create professional-looking macarons in your own kitchen with his sensational new book, from classic recipes such as vanilla and espresso to original ideas such as strawberry and balsamic, salted caramel, and macadamia and champagne.

The last word in baking from the nation's favourite expert

In her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shows us how to transform simple doughs into nourishing and beautiful snacks, meals and desserts.With inspiration from the traditional Turkish recipes that sparked her love of dough as a child, as well as recipes she discovered in her travels that have become international faovurites, Turkuaz Kitchen is a treasure trove of recipes for:Basic Doughs: such as bagels, pita, ciabatta, and pizza doughEnriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger bunsQuick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscottiUnleavened Doughs: such as pastas, noodles, and dumplingsDoughs from Turkey: such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's LavashWith warm, achievable, and inspiring recipes, Turkuaz Kitchen invites readers into the kitchen to immerse themselves in the mindful act of baking and create their own food memories with those they cherish most.

A fresh, new take on Italian-style baking

The ultimate expert guide to pastry, patisserie and baking, with more than 200 recipes and step-by-step techniques, from the creators of Larousse Gastronomique.

Little Tarts is a delightful book penned by the talented Meike Schaling. Published by HarperCollins Publishers in 2021, this book is a must-read for all the book lovers out there. The genre of the book is a blend of culinary art and storytelling, which makes it a unique addition to your bookshelf. The author, Meike Schaling, has beautifully woven the recipes of little tarts into the fabric of engaging narratives. The book was published in April 2021, and since then, it has been winning hearts with its refreshing content. HarperCollins Publishers, a renowned name in the publishing world, has added another gem to their collection with Little Tarts. The book is written in English, making it accessible to a wide range of readers. Dive into the world of Little Tarts and let the magic of Meike Schaling's words whisk you away to a world of culinary delights.

Making the classic French pastry at home is much easier with the help one of Europe's top pastry chefs and hundreds of step-by-step instructions and colour photographs.

Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ?cleaner', and that present finer flavours and textures. Philip transforms the traditional building blocks of baking by only using natural, plant-based ingredients. Recipes are broken down into digestible steps, with explanations as to why steps are important

You shouldn't have to compromise on flavour, texture and the look of your cake just because it's vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker.

The official book for series 12 of the hit Channel 4 show The Great British Bake Off

For as long as Ravneet Gill can remember sugar been her friend and constant companion, so it's little wonder that she grew up to become a pastry chef for some of London's most respected food institutions. Rav's first book, The Pastry Chef's Guide laid down the basics, but now she is back - serving more gems to help you build up your baking armory.

This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. This no-nonsense manual is designed to become THE baking reference book on any cookery shelf. Whether you want to make a lighter-than-air birthday cake or flaky breakfast pastries, Ravneet offers just the right advice to make it easy.

New York Times bestsellerThe pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designsIn a few short years, Lauren Ko made all hell bake loose, going from novice pie baker to internet star and creator of today’s most surprising and delightful pie and tart designs. Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece.