The Food Almanac II is an annual, seasonal collection of recipes and stories celebrating the joy of food - a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists.
A work of meringue-sandwiched brilliance The Parisian Macaron (or Macaroon) is the stylishly light French confection tipped to be the new cupcake and finally hitting the glossies outside France.
'A joy to immerse oneself in' Andi Oliver'In the field of food history, Annie Gray leads the pack' Jay RaynerFor many people Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter.
One-Tier Party Cakes features 12 elaborate, single-layer cakes for a variety of occasions from birthdays to baby showers, friendship celebrations to Christmas festivities.
In the Kew Book of Sugar Flowers, sugarcraft specialist Cassie Brown teaches you how to craft stunning, authentic-looking flowers and foliage using flower paste (gum paste).
Sugarcraft expert Frances McNaughton has designed twenty wonderful sugar birds that you will want to make using simple techniques and readily available ingredients.
Sugarcraft expert Frances McNaughton has designed 20 wonderful sugar animals that you will want to make using simple techniques and readily available ingredients.
Cake decorating is a richly rewarding skill that anyone can master with a little help, and this fact-packed volume answers all the basic questions that beginners frequently ask: How do I level off a domed cake?
'This is a moving memoir about how recipes are formed by migration, love and loss, even within a single family' - Bee Wilson, author of The Secret of Cooking 'A fascinating book.
The first and only cookbook exclusively dedicated to hot, hot, hot recipes featuring Frank'sIn 1964, the world of snacking changed forever when Frank's RedHot Cayenne Pepper Sauce was used to spice a batch of chicken wings in Buffalo, New York.
Complete Step-by-Step Guide to Cake Decorating provides all the know-how needed to make and decorate 40 cakes that are incredibly simple, yet absolutely stunning.
Designed to cover all the skills presented in a trade school course, this photo-illustrated self-teaching guide can help the reader land an entry-level cake-decorating job or start an independent business.
The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW***From critically acclaimed, multi-award-winning author, Diana Henry, a new edition of the hidden gem at the heart of her cookbook repertoire.
