Le Cordon Bleu Pastry School by LE CORDON BLEU
$90.00 NZD
Category: Baking, Bread, Desserts | Series: Le\Cordon Bleu Ser.
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is ...Show more
Hotel Chocolat: A New Way of Cooking with Chocolate by Hotel Chocolat
$55.00 NZD
Category: Baking, Bread, Desserts
Chocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, c ...Show more
Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri; Patricia Niven (By (photographer))
$50.00 NZD
Category: Baking, Bread, Desserts | Reading Level: very good
In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local b ...Show more
Italian Cooking School - Desserts by The Silver Spoon Kitchen
$24.99 NZD
Category: Baking, Bread, Desserts
75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series. Affordable and compact, it offers easy everyday recipes for busy people, on all budgets. Readers develop their cooking repertoire by learning how to make cookies and cakes, then advancing ...Show more
Gloriously Gluten Free: Sweet Treats, Cakes, Tarts and Desserts by JULES, FREDERIQUE
$40.00 NZD
Category: Baking, Bread, Desserts | Series: Sweet Treats, Cakes, Tarts & Desserts
80 easy, gluten-free recipes for sweet treats and celebration cakes - gluten-free patisserie that's a feast for the eyes as well as the tastebuds!
Magnolia Kitchen: Inspired Baking with Personality by Bernadette Gee
$45.00 NZD
Category: Baking, Bread, Desserts
Enjoy the taste sensations of Magnolia Kitchen at home. Bernadette 'Bets' Gee shares her delicious recipes, clever tips and decorating inspiration. Well known for her artistic cake designs, Bets of Magnolia Kitchen is a force to be reckoned with. From humble beginnings, she now runs a sweet cafe, wholes ...Show more
Making Dough: Recipes and Ratios for Perfect Pastries by Russell Van Kraayenburg
$50.00 NZD
Category: Baking, Bread, Desserts
Pastry baking is one half creativity, one half science, and one half old-fashioned know-how. If that seems confusing, don't worry: Making Dough makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes, and step-by-step instr ...Show more
Sourdough by Casper Andre Lugg, Martin Ivar Hveem Fjeld
$33.00 NZD
Category: Baking, Bread, Desserts
Sourdough is a traditional style of bread that is both healthy and delicious, making it a favourite with artisan bakers. The unique tastes and texture of sourdough takes patience, forethought and love to create, and its rise in popularity is indicative of a greater shift towards a more mindful, consider ...Show more
Sweet by Yotam Ottolenghi, Helen Goh
$65.00 NZD
Category: Baking, Bread, Desserts
The Sunday Times and New York Times Bestseller. There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy. In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collabo ...Show more
Sourdough: 108 Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens
$65.00 NZD
Category: Baking, Bread, Desserts
101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingred ...Show more