- 150 Best Donut Recipes Fried or BakedISBN: 9780778804116
Publication date: 01/12/2012
Topped with a chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are impossible to resist. Whatever your preference - the fluffy yeast style or the denser cake variety - delicious, donutshop confections are fun and surprisingly easy to make at home. The freshness and quality of ingredients that comes from scratch donut making simply can't be beat! This delicious collection of donut recipes features a wide variety of choices. You'll find recipes for raised donuts (featuring yeast), cake based donuts, baked donuts (yes, donuts don't need to be fried to be fantastic), holiday donuts, one-bite donuts and dozens of recipes for toppings, icing, glazes, sugars and fresh fillings. From the classic Maple Glaze to Blood Orange Filling. Whatever your mood or the occasion - there's a perfect donut recipe. - Raised Donuts: Cinnamon Honey Donuts, Key Lime Donuts, Mocha Raised Donuts. - Cake Based Donuts: Buttermilk Donuts, Dark Devil's Food Donuts, Rum Raisin Donuts. - Baked Donuts: Coconut Marshmallow Donuts, Strawberry Donuts, Lemon Cream Donuts. - Holiday Donuts: Christmas Swirl Donuts, Father's Day Tie Donuts, Fresh Cherry Donuts. - One-Bite Donuts: Green Tea Bites, Baked Maple Mini-Donuts, Donut Holes. - Special Donuts: Caramel Apple Fritters, Cinnamon Roll Donuts, Maple Bacon Bars. To make it even easier to replicate the donut shop experience at home, step-by-step colour photographs show you simply and easily how to cut the dough, and recommended frying & baking equipment, filling techniques and icing ideas. Everything you need to make gourmet donuts can be found in these pages.
Author: GEARY, GEORGEPrice: $29.99
- Advanced Bread and PastryISBN: 9781418011697
Publication date: 01/04/2008
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.
Chapter 1: The History of Baking and Pastry Chapter 2: Bakery Equipment and Baking Tools Chapter 3: Bakers Percentages Chapter 4: Flour and Milling Process Chapter 5: Water Chapter 6: Salt Chapter 7: Yeast Chapter 8: Baking Process: Basic Steps and Procedures Chapter 9: Mixing and Mixing Techniques Chapter 10: Mixing Log Chapter 11: Calculating Water Temperature Chapter 12: Fermentation Chapter 13: Enzyme Charts, Scoring, and Baking Chapter 14: Pre-Ferments Chapter 15: Retarding and Temperature Charts Chapter 16: Basic Doughs Chapter 17: Yeast Breads Chapter 18: Rolls, and Breakfast Breads Chapter 19: Cookies Chapter 20: Pies Chapter 21: Quick Breads: Muffins and Others Chapter 22: CakesBases Chapter 23: Cake Decorating Chapter 24: Pastries and Plating Chapter 25: Frozen Desserts Chapter 26: Chocolate Chapter 27: Sugar and Marzipan
Author: SUAS, MICHELPrice: $139.99
- Advanced Professional Pastry ChefISBN: 9780471359265
Publication date: 24/02/2003
Contains nearly 500 recipes, which emphasize the techniques and presentations offered in restaurants and bakeshops. This book includes topics such as decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations.
Dimension: 285mm X 223mm
Author: FRIBERG, BOPrice: $99.99
- Art of the Pie a Practical Guide to Homemade Crusts Fillings and LifeISBN: 9781581573275
Publication date: 01/10/2016
Making pie can be as easy as pie, with recipes and lessons from a renowned teacher of the craft
“I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With a pioneer spirit, she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you.” –Ruth Reichl
Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won’t hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Recipes include:
Blackberry Pie for Julia Child
The Best Peach Pie in the World
Old-Fashioned Rhubarb Pie
Art of the Pie is more than a cookbook. Kate’s rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent. This is a book to keep close at hand.
75 color photographs
Dimension: 262mm X 213mm
Author: MCDERMOTT, KATEPrice: $49.99
- AWW Pastries and PuffsISBN: 9781742452531
Publication date: 01/04/2012
Irresistible recipes for puffs and little cakes.
A beautiful little hardback book all about puffs, pastries and little cakes. There are irresistible cream puffs, eclairs and mini croquembouche with step by step photographs to show you how to make them. And there are recipes for little tarts, meringues, macaroons, whoopee pies (little cakes gaining in popularity in the UK and US) and some wonderful small cakes and cupcakes.
Dimension: 227mm X 211mm
Author: AWWPrice: $32.99
- Baking and Pastry Mastering the Art and Craft 2nd EditionISBN: 9780470055915
Publication date: 30/04/2009
"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." Gunther Heiland "WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." Biagio Settepani "The Culinary Institute of America has outdone itself with this book.
Dimension: 281mm X 224mm
Author: CULINARY INSTITUTE OF AMERICAPrice: $99.99
- Choux Chic and Delicious French PastriesISBN: 9781849754958
Publication date: 01/04/2014
From the quintessential Chocolate Eclair to the impressive gateaux St. Honore, this light-as-air buttery pastry offers so many options. This gorgeous new book from Hannah Miles explores the endless possibilities of choux pastry, and you'll quickly find that these feather-light dainties are absolutely irresistible.
Dimension: 190mm X 190mm
Author: MILES, HANNAHPrice: $24.99
- Cooks Book Patisserie ShowpiecesISBN: 9780864584588
Written by one of Australia’s most talented culinary artists, The Cook’s Book – Patisserie Showpieces is an essential reference for all those wishing to produce specialised desserts and showpieces.
Brendan Hill provides comprehensive explanations of the products, methods and tools required in the specialist area of patisserie, as well as demonstrating the latest techniques for working with them. Understanding and working with chocolate and sugar are given special attention.
This fundamental grounding will give you a head start towards creating fabulous and original results. Producing stunning sweet buffet showpieces, traditional and modern petit fours, and modelling and moulding marzipan are all made achievable with the help of the many recipes and practical, step-by-step illustrations and photographs.
Author: HILL, BRENANPrice: $73.99
- Creative Eclairs Over 30 Fabulous Flavours and Easy Cake-decorating Ideas for Choux Pastry CreationsISBN: 9781446303870
Publication date: 01/06/2014
A beginner-friendly collection of 30 eclairs and choux pastry baking projects, featuring tasty filling combinations and recipes ideas from bestselling author Ruth Clemens. Plus learn to decorate your bakes with a variety of simple yet effective cake-decorating techniques - from piping with royal icing to making sugar flowers.
Author: CLEMENS, RUTHPrice: $29.99
- Donuts 50 Sticky-Hot Donut Recipes to Make At HomeISBN: 9781743363072
Publication date: 01/12/2014
Publication Date: December 2014
The humble donut has developed a bit of attitude lately. It's not just Mexican churros and Italian zeppole that are turning up on the cafe tables and menus of some of the world's premier establishments. Croissant- donuts, lemon meringue donuts and those almost-good-for-you, paleo baked donuts are taking the world by storm. These hot, sticky delicacies are not hard to recreate at home when you know how (no, you don't need a deep-fryer!). Featuring baked or fried, fancy or the basic cinnamon-rolled delights of your youth, this book of donuts offers the very best of tried-and-tested recipes with 50 mouth-watering variations. Get them while they're hot!
Tracey Meharg is a freelance food editor, food stylist and recipe writer, and has formerly worked in the Murdoch Books Test Kitchen. Her blog is dedicated to providing easy recipes for a wholesome life.
Author: MEHARG,TRACEYPrice: $29.99
- DoughNotesISBN: 9781452136301
Publication date: 01/11/2014
The perfect paper confection for any occasion. This bakery box of notecards includes a dozen doughnut designs, address labels and glassine envelopes to keep messages fresh.
Author: MISCPrice: $19.99
- Doughnut A Global HistoryISBN: 9781780234984
Publication date: 01/12/2015
Doughnuts, those deep-fried pieces of dough, have powerful associations with nostalgia, irreverence and playfulness. Treasured around the world, they are known by many names including loukoumades, ponchiki, beignets and oliebollen. Doughnut: A Global History takes the reader on a fast-paced journey through the story of this iconic food, from prehistory, ancient Egypt and Rome to medieval Europe and the Renaissance to Krispy Kremes and today's artisan creations. Heather Hunwick's meticulously researched and highly entertaining study explores doughnuts' impact on arts and culture, including the many fads, fashions and controversies they have endured.
Dimension: 197mm X 120mm
Author: DELANCEY HUNWICK, HEATHERPrice: $24.99