Kategoria BISAC: Cooking >> Courses & Dishes - Pastry

There is nothing quite like the smell of a scrumptious steak and ale pie cooking in the oven. There perhaps isn't anything better than the first taste of a caramel and coffee eclair. From Britain's favourite expert baker comes a mouth-watering new book about two of our nation's obsessions: pies and puddings.

Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for meat and potato pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. He will show you how to create...

AN IACP AWARD-WINNING COOKBOOK

100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours

Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed

Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based...

Making eclairs has never been easier with this step-by-step book from one of Europe's top pastry chefs.

Eclairs are having a moment -- and making them is much easier than you think. Award-winning pastry chef Christophe Adam, owner of L'eclair de genie boutiques, has perfected the art of the eclair and turned it into a gourmet delight that marries unconventional and imaginative fruits, flavors, colors and textures.

This comprehensive and straightforward book features 35 recipes, step-by-step photographs and easy-to-follow instructions to guide you through mastering eclairs....

Growing up in a family of eleven children, sisters Elizabeth Beekley and Ceceila Korn understood early on that learning to cook equaled survival. Learning to bake, on the other hand, provided one with the valuable "favored sibling" status within the ranks. One could escape a whole lot of hairy family situations with a fresh batch of cookies on hand. It made perfect sense, then, that the sisters not only survived their youth by honing their baking skills, but later went on to support themselves with their flour, sugar, and butter-fueled obsession.

In 2007, the sisters opened Two...