Baking recipes

Super Moist Banana Bread 

Super Moist Banana Bread

Super Moist Banana Bread, All the Love by Jennifer Tylee Lee and Anisha Patel, MD, MSPH (Workman). Copyright © 2019. Photographs by Erin Scott.

Half the Sugar, All the Love

Would you feed your child a candy bar for breakfast? Of course not. And yet today our children routinely consume three times the recommended daily allowance of added sugar, which puts them at an unprecedented risk for type 2 diabetes, high blood pressure, high cholesterol, excess weight, and even nonalcoholic fatty liver disease.

Half the Sugar, All the Love is here to help, with 100 doctor-approved recipes that cut the sugar (by half—or more!) without sacrificing the flavours our families love. It’s an eye-opening education, a program of healthy eating, and a cookbook chock-full of easy, delicious recipes all in one. Pass the breakfast bars!

Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day is available at Amazon.com an Indigo.ca.

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Pretzel-wrapped Little Smoked Sausages

Pretzel-wrapped Little Smoked Sausages

Pretzel-wrapped Little Smoked Sausages, Ready, Set, Dough!: Beginner Breads for All Occasions, Photography by Rebecca Lindamood.

Rebecca Lindamood, author of Not Your Mama’s Canning Book, is here to teach you how to make fluffy, golden, perfectly-crusted breads with beginner-friendly doughs that ease you into the wonderful world of baking. With recipes that cut down on prep and carefully guide you through proofing, rolling, and rising techniques, you don’t need to be a professional―or even an amateur―to dive in and quickly start wowing everyone with your loaves, rolls, twists, and more!

Ready, Set, Dough!

Learn to perfect classic dough recipes such as one-hour whole wheat bread, buttery soft pretzels, or delicious bagels. Indulge in fun flavours with Sun-Dried Tomato Pesto Pinwheel Rolls, Pretzel-wrapped Little Smoked Sausages, Jalapeño Cheddar Cornbread, or Detroit-Style Pizza. With nine easy, foundational dough recipes and 75+ tasty variations to try from there, Ready, Set, Dough! will transform you into a bread-baking master.

Ready, Set, Dough!: Beginner Breads for All Occasions is available at Amazon.com an Amazon.ca.

 

 

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Fresh Fruit Christmas Log

Fresh Fruit Christmas Log

Fresh Fruit Christmas Log, Le Cordon Bleu Chocolate Bible, Photography by Le Cordon Bleu

Discover a world where chocolate is king, where this most versatile of ingredients are transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations. (more…)

Raspberry Swirl Meringues

Raspberry Swirl Meringues

Raspberry Swirl Meringues, Pastry Love: A Baker’s Journal of Favorite Recipes by Joanne Chang, Photography by Kristin Teig.

When I received this book, I hugged it. I owe an extraordinary debt of gratitude to Joanne Chang. Her books have guided me through multiple baking exploits.

Joanne Chang Pastry LoveTo uninformed first-timers, she is a James Beard award-winning baker best known for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet.

It includes 125 dessert recipes for many things she could never serve in the setting of a bakery—for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake.

Joanne Chang is a gifted raconteuse. She revels in the details. Her books are disciplined and have a necessary efficiency. She is unashamed in her pursuit of baking excellence.

Pastry Love includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike. (more…)

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Peanut Butter Banana Bread, The New Way to Cake by Benjamina Ebuehi, Photography by Holly Wulff Petersen.

Unlock a whole new world of flavour with Benjamina Ebuehi’s signature cakes. Inspired by her journey to The Great British Bake Off and beyond, Benjamina’s groundbreaking recipes put flavour at the forefront by letting the star ingredients—toasted nuts, fragrant spices, bold herbs and ripe fruit—do all the work. Creations like Plum & Black Pepper Cake, Masala-Chai Carrot Cake and Peanut Butter Banana Bread are as impressive as they are simple. Beautiful, minimal finishing touches make a big impact, highlighting the exciting ingredients within.

These irresistible treats will amaze your friends and family as easily as they will spice up your week. Full of beautiful, of-the-moment cakes with unforgettable flavours, The New Way to Cake brings out the best baker in everyone.

The New Way to Cake: Simple Recipes with Exceptional Flavor is available at Amazon.com and Indigo. (more…)

The Chocolate Cake

Chocolate Cake, Canal Hosue Cook Something, Photography by Christopher Hirsheimer

Canal House’s Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they’ve edited their experience down to the essentials: 300 simple recipes that reveal the building blocks of all good cooking guaranteed to make you a better cook. (more…)

Casa Cacao Churros

Casa Cacao Churros

Casa Cacao Churros, Photography by Joan Pujol-Creus

El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine.

Casa CacaoRoca is currently one of the world’s most advanced chocolatiers and was proclaimed the best pastry chef in the world in the 2014, 50 Best Awards.

This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so-called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.

With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. (more…)

Croissants

Croissants, Poilâne

Croissants, Poilâne, Photography by Philippe Vaurès Santamaria

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at Poilânehome, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.

Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

Pollonia Poilâne, the 35-year-old CEO of Poilâne, began life cradled in a crib made from a bread basket. She has expanded the business internationally, and Poilâne now ships to more than 5,000 loaves to forty countries. Poilâne has six bakehouses in Paris, London, and Antwerp.

Poilâne: The Secrets of the World-Famous Bread Bakery is available at Amazon.com and Indigo. (more…)

Raspberry Ripple Cake

Raspberry Ripple Cake

Raspberry Ripple Cake, Excerpted from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui. Photography by Clare Winfield.

When sisters Annabel and Emily were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together—and that is how Cutter & Squidge was born! (more…)

Chocolate Fudge and Sea Salt Pie

Chocolate Fudge and Sea Salt Pie, Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, Photography by Felicia Perry Trujillo

Chocolate Fudge and Sea Salt Pie, Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, Photography by Felicia Perry Trujillo

For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.

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