Baking recipes

Raspberry Charlotte

Raspberry Charlotte

Raspberry Charlotte, French Pastry at the Ritz Paris by François Perret. Photography by Bernhard Winkelmann.

French Pastry at the Ritz Paris

Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome.

Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie).

The book concludes with Perret’s favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.

French Pastry at the Ritz Paris is available at Amazon.com and Indigo.ca.

(more…)

Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Crazy-Fluffy Buttermilk Sheet Pan Pancakes, Southern Vegan by Lauren Hartmann. Photography by Julie Grace and Lauren Hartmann.

Southern Vegan

Eating vegan doesn’t mean sacrificing satisfying homestyle flavours with this impressive array of southern-inspired plant-based dishes. This is southern cooking for a new generation. Rediscover the region’s most beloved dishes and unearth new favourites with this collection of 60 plant-based recipes by vegan blogger Lauren Hartmann.

Whether you’re from the South or just long for its flavours, you’ll be reaching for seconds of dishes like:

· Blackened Tofu Coleslaw Sandwiches
· Nashville Hot Cauliflower
· Cajun Brussels Sprouts with Cheesy Grits
· Jalapeno Hushpuppies with Sweet Butter
· Mississippi Mud Cheesecake

(more…)

Classic cheesecake with homemade strawberry sauce

Classic cheesecake with homemade strawberry sauce

Back to the Fure Dessert: McFly Cheesecake – Classic cheesecake with homemade strawberry sauce, reprinted with permission from GASTRONOGEEK © 2020 by Thibaud Villanova and Maxime Léonard, Running Press.

Presenting pop culture delicacies for both casual and devoted fans, this cookbook includes forty-two recipes to conjure up unbelievable three-course menus influenced by fifteen fandoms from science fiction, fantasy, manga, horror, and comics. Become a gourmet geek with this mouthwatering menu:

-A delicate “Impossible Soufflé” from Doctor Who
-“Sanji’s Special Pork Steaks” from One Piece
-The aptly named “Transylvanian Beef” from Dracula with roast beef, onions, and saffron potatoes
-A hearty “Vegetables of Yesteryear Pie” from The Lord of the Rings
-Specialty sweets and desserts: “Martha Kent’s Apricot and Almond Tart,” “McFly Cheesecake,” or the “Eye of Sauron Sabayon”, and more!

From comfort food to culinary classics, pop culture chef Thibaud Villanova’s imaginative recipes are sure to amaze and delight everyone gathered around the table.

 

Gastronogeek: 42 Recipes from Your Favorite Imaginary Worlds is available at Amazon.com and Indigo.ca.

(more…)

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.

(more…)

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.

(more…)

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…)

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.

(more…)

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.

(more…)

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…)

No-Bake Brownies

No-Bake Brownies

No-Bake Brownies, Quicker Thank Quick by Pamela Salzman, photography by Amy Neunsinger.

Quick Than Quick

Pamela Salzman, beloved Los Angeles-based cooking instructor and author of Kitchen Matters, is back with a collection of quick, delicious meals that don’t compromise on flavour or nutrition. In Quicker Than Quick, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner. These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients.

Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality. With recipes customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free), as well as suggestions for how to repurpose almost every recipe in the book and general ideas for using up leftovers, Quicker Than Quick will make your cooking like a snap — and your local fast food delivery obsolete.

Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less is available at Amazon.com and Indigo.ca. (more…)