Month: May 2020

Chamomile Panna Cotta Tart 

Chamomile Panna Cotta Tart

Chamomile Panna Cotta Tart, The Pastry School by Julie Jones. Photography by Peter Cassidy.

The Pastry School

Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes.

 

A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key.

 

Chapters include Fruit, Cream & Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb, featuring more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices.

 

Dive in and be inspired by Julie’s delicate decorations and full-on flavours—these bakes are fun and achievable, with swaps and creativity encouraged.

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Genoise Cake with Raspberry and Cream

Genoise Cake with Raspberry and Cream

Genoise Cake with Raspberry and Cream from Illustrated Step-by-Step Baking by Caroline Bretherton.

What’s the difference between beating and folding? What should “soft peaks” look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That’s where Illustrated Step-by-Step Baking comes in.

Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead the dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you’ve learned and experiment with your own baking creations.

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White Chocolate and Raspberry Macarons

White Chocolate and Raspberry Macarons

White Chocolate and Raspberry Macarons, Macarons: 65 recipes for chic and delicious treats by Annie Rigg and Loretta Liu. Photographs © Ryland, Peters & Small.

Macarons: 65 recipes for chic and delicious treats by Annie Rigg and Loretta LiuStylish, picture-perfect and delicious, macarons are the ultimate in pretty sweet treats.

Adaptable to any colour scheme or flavouring, these delicate little fancies make the perfect gift or centrepiece for a smart afternoon tea. This gorgeous book gives you step-by-step instructions on how to master the basic macaron recipe so that you always get a crisp exterior, chewy cookie, and flavoursome filling.

Flavours to enjoy include salted caramel, pistachio, lemon, cappuccino, cherry and chocolate, malted milk chocolate, and raspberry and passion fruit.

Once mastered, you can try your hand at the beautifully decorated macarons, from pandas to flowers, caterpillars to Chinese lanterns, bumblebees to tennis balls, these stunning and playful designs will delight and thrill at any occasion.

Macarons: 65 recipes for chic and delicious treats is available at Amazon.com and Indigo.ca. (more…)

Berry Smoothie Bowl

Berry Smoothie Bowl

Berry Smoothie Bowl, The Brain-Boosting Diet: Feed Your Memory by Norene Gilletz and Edward Wein. Photography by Abraham Wornovitzky and Jasmine Deboer.

The Brain-Boosting Diet: Feed Your Memory

Packed with over 150 recipes provided by well-respected cookbook author Norene Gilletz, each of which receives a solid commentary from Dr. Edward Wein, The Brain-Boosting Diet provides both health and nutritional advice.

Our human hunter-gatherer ancestors of 10,000 years ago had better nutrition than our farming ancestors until a couple of hundred years ago. This was because the former ate a variety of foods they could find, rather than trying to exist on one or a few farmed crops which offered limited nutrition.

Of the thousands of substances involved in human metabolism, about 50 need to be supplied by diet. The other compounds can be supplied by the metabolic processes of the body.

The recipes in The Brain-Boosting Diet cookbook are delicious, ranging from appetizers to main courses, from soups, to fish, to desserts.

The Brain-Boosting Diet: Feed Your Memory is available at Amazon.com and Indigo.ca. (more…)

Fried Ravioli with Cheese and Honey

Fried Ravioli with Cheese and Honey

Fried Ravioli with Cheese and Honey from Bitter Honey: Recipes and Stories from Sardinia by Letitia Clark. Photography by Matt Russell.

Bitter Honey In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea—Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them—one which invites you to slow down, and nourish yourself with fresh food, friends and family. 

The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted eggplants with honey, mint, garlic and burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato.

Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full-colour illustrations and joyful anecdotes throughout, Bitter Honey is a vacation, a cookbook and a window onto a covetable lifestyle in the sun—all rolled into one. 

Bitter Honey: Recipes and Stories from Sardinia is available at Amazon.com and Indigo.ca. (more…)

Chicken Mole Amarillo

Chicken Mole Amarillo

Chicken Mole Amarillo from Taste of Tuscon by Jackie Alpers.

Taste of Tucson

A cookbook dedicated to the foods inspired by the region’s beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona’s incredible cuisine.

Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favourite restaurants’ dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there.

Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora’s most unique savouries and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.

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Veggie Halloumi Souvlaki with Harissa

Veggie Halloumi Souvlaki with Harissa

Veggie Halloumi Souvlaki with Harissa excerpted from Share: Delicious Sharing Boards for Social Dining. Photography by Mowie Kay.

Share by Theo A. MichaelsCreate a brand new dining experience in your own home with 75 recipes from MasterChef UK’s Theo Michaels, presented as themed menus on stunning sharing boards.

Here you will discover delicious food, presented with maximum visual appeal and designed to be shared by a group of people. Theo has been presenting his creative cooking this way at events of all sizes and styles for some time, his aim to create an interactive and relaxed dining experience that brings people together. Now he brings his unique vision to your home.

Downsized to feed six to eight people and easily achievable, these exciting sharing menus are perfect for modern, communal eating. The book opens with a sharing board comprised of bought-in deli-style foods to get you started, with expert pointers on how to create a visually stunning presentation.

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Strawberry Pavlova

Strawberry Pavlova

Strawberry Pavlova,(c)2020 by Laurie Pfalzer. Excerpted from Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting by permission of Sasquatch Books.

Simple Fruit

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour—whether it’s lightly sautéed, poached, baked, braised, or roasted—is the key, and this cookbook for home cooks shows you how.

Simple Fruit inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of the fruit. Simple Fruit is a fresh way to approach fruit.

The 50 recipes in this book are organized seasonally and by type of fruit, with a focus on bringing out the best flavour in the fruit. Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavours of cooked fruits, and gives them options to create a variety of seasonal desserts.

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Lemon Curd Cream Crepe Cake

Lemon Curd Cream Crepe Cake

Lemon Curd Cream Crepe Cake c/o of Beatrix Bakes by Natalie Paull. Photography by Emily Weaving.

Beatrix BakesFor Natalie Paull, baking is a gift. It’s also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking’s sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own—whether it’s a lemon curd cream crepe cake or pecan maple cinnamon scrolls.

Sparkling with Natalie’s distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes ‘Adaptrix’ suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream to crumb, to fruity bits.

The recipes are divided across eight chapters: Doughs, Pastries & Crusts; Tarts, Pies, a Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches.

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Chocolate Mocha Swiss Rolls

Chocolate Mocha Swiss Rolls

Chocolate Mocha Swiss Rolls courtesy of Baking with Bruno by Chef Bruno Feldeisen. Photography by Henry M. Wu.

Baking with Bruno by Chef Bruno FeldeisenWhen Bruno Feldeisen left his native France he embarked on a journey to discover new culinary horizons, open spaces and exciting new flavours. This journey landed him in New York where his culinary love affair with North America began. In this new world, he cooked alongside chefs from every walk of life, in cities as vibrant as his curiosity. He discovered that food in North America was exciting, culturally rich and that the desserts were absolutely delicious. He also learned that this too was a land of baking, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a special place of endless possibilities.

This exciting new book is Bruno’s ode to this journey-where a French baker from a world of very defined culinary rules explores a new land where the food possibilities, techniques and tastes are boundless.

Come share Chef Bruno’s journey where the sweet smells of baking create long-lasting memories!

Baking with Bruno: A French Baker’s North American Love Story is available at Amazon.com and Indigo.ca. (more…)