We recently launched our new website and are facing a few teething issues. If you see any problems please contact us.
We recently launched our new website and are facing a few teething issues. If you see any problems please contact us.
Showing 37–43 of 43 resultsSorted by latest
From crave-worthy cakes and brownies to moreish muffins and loaves, simply pop your ingredients in a tin and let the oven (or for minimum-effort bakes, the fridge!) do the work. Keeping with her ethos of ‘minimum effort, maximum flavour’, Rukmini Iyer’s one-tin bakes are simple to prep, but still offer great-tasting results. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples.
A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australia’s best-regarded baker
At the moment her mother died, Olivia Potts was baking a cake, badly. She wanted to impress the man she was dating, a cooking enthusiast who would later become her husband. So she tucked into the cake, completely unaware that, 275 miles away, her mother was dying. Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, making sense of her life without her mum. She left the bar and enrolled on the Dipl̫me de P̢tisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards Рand a mind-boggling array of knives to boot.
At the moment her mother died, Olivia Potts was baking a cake, badly. She wanted to impress the man she was dating, a cooking enthusiast who would later become her husband. So she tucked into the cake, completely unaware that, 275 miles away, her mother was dying. Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, making sense of her life without her mum. She left the bar and enrolled on the Dipl̫me de P̢tisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards Рand a mind-boggling array of knives to boot.
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
No products in the basket.
Notifications