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Adam Leonti started a movement--now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on ...
A modern twist on sweet and savoury sourdough baking from the founder of Margot Bakery for the new and growing generation of sourdough bakers.
Michelle ...
Infuse your baking with a sprinkle of glitter, a rainbow of colours and a menagerie of woodland creatures with the help of this unique baking ...
Osterberg Ice Cream produces some of the best ice creams and sorbets in Scandinavia. Founder and director of Osterberg Ice Cream, Cathrine Osterberg, wants to ...
'Whatever book Annie Bell writes is always sure to contain recipes I want to cook.' - Nigella Lawson
'Annie Bell is a bright light among Britain ...
Indulge in a collection of innovative, lip-smackingly brilliant recipes celebrating ice-cream and the desserts that accompany it. This beautiful cookbook starts with a chapter on ...
A beautiful step-by-step guide to cake decorating with edible flowers and herbs - one of the key trends in contemporary cookery. Learn how to perfect the ...
Flour Shop's rainbow explosion cakes have become an international sensation! And now, with The Power of Sprinkles, Flour Shop Founder Amirah Kassem reveals the ...
What happens when modern-day penchants align with artisanal tradition? Revival. Any dark-chocolate enthusiast will know that its enjoyment is akin to that of fine wine ...
Featuring more than 80 recipes, Margaret Fulton's Baking Classics will have even the beginner baker creating crisp brandy snaps, fudgy two-tone brownies, buttery wholemeal ...
Crazy, fun, colourful baking powered by positivity and strength - that's Sugar Rebels!
Sugar Rebels is the book that fans of The Scran Line have ...
nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.
A ...
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 ...
Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the ...
This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice ...
