Australia's only exclusive wholesaler and retailer of cookery books - Sourcing cookbooks for 32 years and counting!

       
 
  • 150 Best Donut Recipes Fried or Baked
    150 Best Donut Recipes Fried or Baked
    ISBN: 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.

    Pages: 248
    Author: GEARY, GEORGE
    Price: $29.99
  • A La Mode
    A La Mode
    ISBN: 9781250072139
    Publication date: 01/07/2016

    Are you ready to take your baking over the top? Here are sixty decadent and delightful ice creams and the sixty desserts that are their vehicles. A la Mode offers not just solid dessert recipes, from raspberry oat bars to bear claws, from chocolate pecan pie to a white chocolate pavlova, but also gives you the unforgettable pairings that make these desserts smash hits: apple cranberry pie with Camembert ice cream, chocolate sheet cake with salt caramel frozen custard, and espresso cream jelly roll with mascarpone ice cream. Let's face it: vanilla can sometimes be so...vanilla. A great a-la-mode pairing should be as decadent as finding the perfect wine to go with your cheese plate. With Ala Mode, IACP winners and cookbook dynamos Bruce Weinstein and Mark Scarborough show you how to create innovative delights such as creamy hazelnut gelato atop coffee- poaohed pears, or maple frozen custard with a mouth-watering cinnamon roll cake, alongside simpler classics like confetti ice cream with layered vanilla birthday cake. You haven't lived until you've had peanut brittle pie with popcorn ice cream, a Cracker Jack fantasy! Because what's a warm pie without ice cream? With A la Mode, you'll never have to answer that question.

    Pages: 224
    Author: SCARBROUGH, MARK
    Price: $34.99
  • Advanced Bread and Pastry
    Advanced Bread and Pastry
    ISBN: 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, MICHEL
    Price: $144.99
  • Advanced Professional Pastry Chef
    Advanced Professional Pastry Chef
    ISBN: 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.


    Pages: 864
    Dimension: 285mm X 223mm
    Author: FRIBERG, BO
    Price: $99.99
  • Art of the Pie
    Art of the Pie
    ISBN: 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

    Pages: 352
    Dimension: 262mm X 213mm
    Author: MCDERMOTT, KATE
    Price: $49.99
  • AWW PASTRIES AND PUFFS (OPS)
    AWW PASTRIES AND PUFFS (OPS)
    ISBN: 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: AWW
    Price: $32.99
  • Baking and Pastry Mastering the Art and Craft 3rd Edition
    Baking and Pastry Mastering the Art and Craft 3rd Edition
    ISBN: 9780470928653
    Publication date: 01/02/2016


    Author: CULINARY INSTITUTE OF AMERICA (CIA)
    Price: $106.99
  • Choux Chic and Delicious French Pastries
    Choux Chic and Delicious French Pastries
    ISBN: 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.


    Pages: 64
    Dimension: 190mm X 190mm
    Author: MILES, HANNAH
    Price: $24.99
  • Cooks Book Patisserie Showpieces
    Cooks Book Patisserie Showpieces
    ISBN: 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.


    Pages: 400
    Author: HILL, BRENAN
    Price: $73.99
  • Creative Eclairs
    Creative Eclairs
    ISBN: 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.

    Pages: 128
    Author: CLEMENS, RUTH
    Price: $29.99
  • Donuts 50 Sticky-Hot Donut Recipes to Make At Home
    Donuts 50 Sticky-Hot Donut Recipes to Make At Home
    ISBN: 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.


    Pages: 144
    Author: MEHARG,TRACEY
    Price: $29.99
  • DoughNotes
    DoughNotes
    ISBN: 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: MISC
    Price: $19.99
Page: 1 2 3 4 5 .. 7