Rosie Madaschi found happiness by baking elaborate cakes and baked goods, and now she’s spreading the joy in Baking Happiness.
Alongside the basic five essentials; salt, pepper, soy sauce, sugar and oil, you can make a feast of easy dishes using the bare minimum in Chinese Takeaway in Five.
We Can All Eat That serves up creative, delicious and informed ideas and recipes for introducing allergens to children.
The international dining scene is vast but there’s help: Today’s Special showcases emerging chefs from around the world with a variety of food styles to boot.
Slow Victories removes the angst from the dinner rut with creative ways to use slow cookers for surprising results.
With his stunning cookbook, Sumac, Anas Atassi hopes to build a bridge between Syrian culture and the rest of the world using food as a common denominator.
It is that time of year when eating chocolate and buttery buns for breakfast is not only acceptable, but expected. So we are jumping on board the chocolate bandwagon and have rustled up six fabulous chocolatey cookbooks that will definitely give you a much needed sugar hit this easter. So pop the kettle on, make yourself a tasty cup of tea and why not heat up an eastery bun while you’re at it.
The Ultimate Book of Chocolate by Melanie Dupuis
In The Ultimate Book of Chocolate trained pastry chef Melanie Dupuis will teach you how to make your chocolate dreams become a reality. Learn how to temper, mould and decorate like a pro with the complete guide to everything chocolate. Melanie guides the reader with step-by-step pictures and detailed instructions on all the essential techniques, from tempering to making ganache, chocolate mousse, creme anglaise, biscuit bases, meringue and more. The main recipes include every chocolate dessert you could ever imagine, from caramel bonbons to shortbread to Easter eggs, truffles, macarons, cakes, swiss rolls, eclairs and more. This is a masterclass in making chocolate desserts from an expert pastry chef, and is truly a chocoaholic’s dream book!
Chocolat by Pierre Marcolini
Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy an idea born from the realisation that just as the finest wines reflect the terroir in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savoury dishes and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
Lonely Planet’s Global Chocolate Tour by Lonely Planet
Chock-full of the world’s tastiest chocolate experiences, the latest book in the Lonely Planet Global Tour series is sure to satisfy the sweet tooth of cocoa lovers near and far. From South America to Europe to Australia, Lonely Planet’s Global Chocolate Tour includes master chocolatiers and artisan producers, exotic cocoa plantations, and must-visit shops, plus illustrated spreads on the history, production, and science of chocolate making. Features 150 chocolate experiences from around the world with full-colour photos guaranteed to make mouths water.
Chocolate by Ferrandi Paris
This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the “Harvard of gastronomy” by Le Monde newspaper. This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as molten chocolate cake. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step-from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition.
Cocoa : An Exploration of Chocolate by Sue Quinn
Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts. This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.
The Chocolate Addict’s Baking Book by Sabine Venier
Sabine Venier, founder of Also the Crumbs Please, shares her favourite chocolate recipes, including Dark Chocolate Almond Truffles, Caramel Pretzel Chocolate Skillet Cookie, S’mores Chocolate Cheesecake Bars, Chocolate Fudge Birthday Cake, Black Forest Cupcakes and Fudge Brownie Chocolate Ice Cream. Sabine’s rich, creative treats go beyond the basic cake and brownies to help readers discover new ways to get their chocolate fix and incorporate it into their baking. Perfect for bakers looking for that next deliciously chocolaty recipe or as a gift for the chocoholic in your life, this book is the ultimate guide to all things chocolate.
My Indian Kitchen goes beyond the well-known restaurant favourites of butter chicken, chicken tandoori and dal to combine Indian flavours with classical French techniques.
It’s an olde but a goodie…this Ted Talk with Jamie Oliver is one of our favs as it really challenges the world’s ignorance surrounding food.
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging prose.