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In this beautiful book, master patissier Eric Lanlard shares more than 60 favourite recipes that use the ingredient he loves the most. Now you can share Eric's passion with his selection of chocolate-based recipes, from quick cakes, bakes and simple sauces to glamorous desserts, show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate lovers ev...

Irresistible classic baked goods with a unique twist   Allyson Bobbitt and Sarah Bell have been sharing their delectable creations with adoring patrons since the first Bobbette & Belle pastry shop opened its doors in 2010. Visitors come from near and far to enjoy a wide selection of cakes, cupcakes, tarts and their beloved French macarons and decadent hot chocolate. Beautifully packaged caramel corn, homemade marshmallows in soft shades of pastel and cookies are among a few of the favourite tak...

This title features 30 light and fluffy gourmet treats. It is an irresistible practical guide to making versatile and utterly delicious artisan sweets. It includes classic marshmallows such as Vanilla and Peppermint as well as more inventive ingredient ideas like Blueberry and Maple Syrup, Apricot and Amaretti Biscuit, Salted Caramel, and Japanese Matcha Green Tea Marshmallows. It also features recipes for wonderfully gooey nougat delights including French Nougat with Candied Fruit, Cocoa Nougat...

The home candy maker's guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment info...

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized...

All Things Marshmallow offers a fabulous selection of over 80 recipes for flavoured mallows, more decadent layered and flavoured treats as well as desserts, cakes and biscuits and drinks, that all use marshmallow in a star or supporting role. Simple and complex marshmallow recipes will show you that marshmallow is the perfect vehicle for traditional flavour pairings and more exotic combinations. Think Spiced Gingerbread Mallows for a festive treat or Vibrant Lemon and Blueberry Layered Marshmall...

You don't have to be a connoisseur to love chocolate, and even if you're not, you'll love this book! What more needs to be said about a book that guides chocoholics through the wonders and joys of the world's best chocolates? Filled with mouth-watering images of the best chocolates from the best chocolate makers around the world, The Chocolate Companion is an invaluable guide to those who want to learn all they can about the world's favorite treat! Go beyond dark or milk chocolate to discover th...

Add a professional touch to your cakes with this essential sugar flower book! If you have always wanted to make exquisite sugar flowers for cakes but have been daunted by the complexity of the shapes and techniques involved, then this is the cake decorating book for you. Here, Alison Procter, an expert in sugarcraft demonstrates how to create an array of beautiful lifelike flowers using simplified techniques and the minimum of cutters, so that even beginners can achieve superb results right fro...

In this jolly little gem of a cookery book, Miss Hope and Mr Greenwood offer 50 of their most delectable sweet recipes - delights such as toffee and fudge, coconut ice, gums, jellies, nougat and, of course, perfect hand-made chocolates. Like the confectionery they sell in their shops, everything in the book will recommend the use of the best ingredients, including fresh cream, butter and natural vanilla, and never use artificial flavours. You will also be treated to a delicious array of sweet st...

Sugarcraft expert Frances McNaughton has created twenty different designs for decorating cup cakes, with fun alternatives. There are easy recipes for the cakes themselves and simple instructions for creating the decorations using readily available ingredients. Full of fun and inspiration, this book will show you how to make cup cakes for all occasions.

Lifelike flowers and foliage are yours to make with this great book from Lisa Slatter. Twenty projects cover a variety of sugar flowers including incredibly lifelike roses, lilies and orchids. Experienced cake decorator and author Lisa Slatter shows you how to make these wonderful flowers from first principles and simple shapes. This book will appeal to everyone from beginners to flower experts with a mix of fantastic and true-to-life flowers and foliage.

Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner's podium on Top Chef: Just Desserts . His sugar showcase is Tout Sweet Patisserie, his ptisserie and dessert laboratory on San Francisco's Union Square. Now, in Sweet Alchemy , Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and,...

A gorgeous professional-level guide to the most challenging form of the confectioner's artA showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. "The Art of the Confectioner" is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained f...

IACP AWARD WINNER • 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. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar.   Drawing from...

Chef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!

Enter the decadent world of Paris's oldest confectioners, A la M?re de Famille. Founded in 1761 as a family-run store, A la M?re de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. A la M?re de Famille thecookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles....

We might love our eggs mini, but there’s nothing small about our new cookbook. We know the importance of a tasty treat and thought it was time that some old favourites were given a yummy Mini Eggs twist! We’ve popped on our aprons and have spent a lot of time getting messy in the kitchen to bring you this book of 60 favourites. So whether you’re after a scrummy pud, a mouth-watering breakfast or some crumbly cookies that will wow your friends at the ne...