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  • 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
    Price: $19.99
  • 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: $164.99
  • 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: $115.99
  • 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
    Price: $57.99
  • Bake Like A French Pastry Chef
    Bake Like A French Pastry Chef
    ISBN: 9781682681947
    Publication date: 01/11/2018

    Bake Like a French Pastry Chef addresses the secrets of French pastry including how croissants get their flaky layers, the difference between pastry cream and Bavarian cream, what a Genoise cake is and whether mille-feuilles can be made at home.

    Created by the Parisian masters Michel et Augustin, this comprehensive guide starts from the batters, doughs and creams that form the building blocks of French pastry and includes complete recipes from brioche to mousse-filled cakes. Step-by-step instructions and tips give readers the confidence to achieve pastry perfection. For Francophiles and pastry lovers, this charming manual covers the techniques taught in pastry schools worldwide.

    Pages: 224
    Dimension: 279mm X 218mm
    Price: $49.99
  • 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

    Price: $183.95
  • Book of Pie Over 100 Recipes, from Savory Fillings to Flaky Crusts
    Book of Pie Over 100 Recipes, from Savory Fillings to Flaky Crusts
    ISBN: 9781646430239
    Publication date: 01/12/2020

    Get a crash-course in the history of one of the most popular dishes of all time with The Book of Pie. Get a crash-course in the history of one of the most popular dishes of all time with The Book of Pie. Follow the timeline of pie, from the first pies to those of the present, with eye-catching illustrations and mouth-watering recipes sure to please. From making a delicious crust to crafting a delectably sweet or mouthwateringly savory filling, you'll be a pie master in no time with this handy cookbook. Each recipe is easy-to-follow, and with gluten-free options to choose from, you can enjoy pie (almost) guilt-free. This is the perfect gift for any pie lovers in your life.

    Pages: 240
    Dimension: 254mm X 203mm
    Price: $49.99
  • 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: $79.99
  • 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: $39.99
  • Donuts
    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
    Price: $29.99
    ISBN: 9781784881467
    Publication date: 01/04/2018

    Whether they're studded with sprinkles, covered in chocolate, glazed with salted caramel or filled with layers of creme patisserie... who can resist a donut? Vicky Graham has given this classic pastry a much needed makeover, with exciting recipes suitable for parties, celebrations or an indulgent Friday night treat! Featuring recipes for cake donuts, savoury donuts and fauxnuts - the free-from and vegan alternative - the variations are endless. Make letter donuts to spell out messages for a birthday surprise or use decorative icing to make cute characters and designs. Because you can never get enough dessert, try the cheesecake and creme brulee donuts, or savour a s'mores donut. Packed with over 50 imaginative recipes, including variations on jams, fillings, custards and sauces, as well as helpful hints and insider tips these are eye-catching, versatile donut recipes, perfect for any occasion.

    Pages: 160
    Dimension: 190mm X 190mm
    Author: GRAHAM, VICKY
    Price: $19.99
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