Cakes

Stollen Pound Cake
Stollen Pound Cake

Stollen Pound Cake excerpted from Nature’s Candy by Camilla Wynne. Copyright © 2024 Camilla Wynne. Photographs by Mickaël A. Bandassak.

Nature’s Candy by Camilla Wynne. Copyright © 2024 Camilla Wynne. Photographs by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

In Nature’s Candy, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit—the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection—and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure–style masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camilla’s classic and contemporary baking recipes will you select to let it shine? Will it be the Stollen Pound Cake or maybe the Ginger Cashew Caramel Corn? Or perhaps the Banana Split Blondies?

As Camilla’s previous cookbook, Jam Bake, was for baking with jam, Nature’s Candy is a game-changing cookbook for baking with candied fruit, thanks to its:

  • Foundational Candying Methods: With nine streamlined techniques to candy your fruit—and a handy chart to guide you on which candied methods are best for each type of fruit—you will create artisanal, jewel-like confections in no time.
  • Decadent Recipes for Bakers of All Levels: Level up your baking and confection-making by using candied fruit (and its syrup) in accessible recipes for cakes, cookies, pies, and even more fruity desserts. Enjoy Red Currant Cupcakes, Fruitcake Cookies, Candied Fig & Walnut Baklava, and many more.
  • Helpful Tips, Simplifications & More: Thanks to Camilla’s FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you don’t feel like candying, don’t let that stop you baking—just follow Camilla’s helpful advice on using store-bought candied fruit instead.

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Pumpkin and Ginger Teacake with Bourbon Maple Glaze
Pumpkin and Ginger Teacake with Bourbon Maple Glaze

Pumpkin and Ginger Teacake with Bourbon Maple Glaze excerpted from Crust by Tom Moore with Rebecca Wellman. Copyright © 2024 Tom Moore and Rebecca Wellman. Photographs by Peter Bagi and Rebecca Wellman.

Crust by Tom Moore with Rebecca Wellman. Copyright © 2024 Tom Moore and Rebecca Wellman. Photographs by Peter Bagi and Rebecca Wellman. Photo on page xiii by Dominic Hall. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.From the go-to boutique bakery in Victoria, BC, this cookbook—with over 85 recipes—satisfies every sweet, savoury, and in-between craving you might have, all while making you a better baker.

Every morning, for over a decade, locals and visitors alike have lined up outside Crust Bakery, eager to taste their delicious, rustic baking. It’s the kind of baking you dream of filling your home with. And now, you can! Within the pages of this debut cookbook, Crust founding chef Tom Moore shares recipes for the bakery’s most popular menu items, breaking them down into manageable steps and peppering in hints and tips to help you achieve success at home. You’ll have no trouble making the perfect baked good, whether you’re craving:

  • Pies and Tarts: Impress with Crust’s famous Lemon Passion Fruit Slice, the genius Vanilla Crème Brûlée Tarts to go, or the breakfast/lunch barrier-breaking Bacon, Tomato, and Smoked Cheddar Quiche.
  • Muffins, Scones, and Squares: Explore Tom’s Australian-inspired Banana and Macadamia Muffins, or the simple yet scrumptious treat from his daughter: Abby’s Favorite Chocolate Rice Krispie Squares.
  • Cakes: Indulge in the multi-season celebration of Zucchini Marmalade Cake or the multi-tiered decadence of Mr. Rich Birthday Cake.
  • Cookies: Share Tom’s cheeky take on a Down Under favorite with Tom Tams or the “little black dress of cookies,” the Pecan and Dark Chocolate Chunk Cookies.
  • Breads: Nurture a surefire Sourdough Starter day by day (to use for a number of recipes) or enjoy Cinnamon Brioche Scrolls and Aussie Crunch Rolls.

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Strawberry Summer Layer Cake
The ScandiKitchen Cookbook: Recipes for good food with love from Scandinavia by Bronte Aurell

Strawberry Summer Layer Cake excerpted from The ScandiKitchen Cookbook: Recipes for good food with love from Scandinavia by Bronte Aurell. Photography by Peter Cassidy.

The ScandiKitchen Cookbook: Recipes for good food with love from Scandinavia by Bronte AurellThis entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Bronte Aurell, owner of the popular ScandiKitchen Cafe in London’s West End.

There’s so much more to Nordic food than pickled herring and meatballs. Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple. Natives call it ‘husmanskost’ (farmer’s fare). It’s natural and honest. When you work with the very best produce, there’s no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavoursome, simple to make and beautiful to look at.

This book features recipes for all occasions and times of the day, ranging from morning buns, lunchtime savories, hearty dinners and indulgent desserts, to bakes and other foods for special celebrations. Enjoy fresh and simple open sandwiches, healthy Nordic salads, delicious traditional hot dishes and indulgent cakes. Discover new flavours and textures from mustard pickled herring and gravlax to sticky Kladdkaka cake. (more…)

Pistachio-date nut bread
Pistachio-date nut bread

Pistachio-date nut bread excerpted from Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant. Photography by Robert Holmes.

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant 

Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavour of this jewellike, delectable nut. With over 60 recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin.

Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Pistachio-Date Nut Bread, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. (more…)

Blender Orange Olive Oil Bundt Cake
Blender Orange Olive Oil Bundt Cake

Blender Orange Olive Oil Bundt Cake excerpted from Yalla, Let’s Eat! by Maha Kailani. Page Street Publishing Co. 2023. Photography by Saleme Fayad.

Yalla, Let’s Eat! by Maha Kailani. Page Street Publishing Co. 2023. Photo credit: Saleme Fayad.

Making your favourite Arab dishes is easier than ever with this contemporary guide to effortless Middle Eastern cooking from Maha Kailani, creator of Make Delicious Happen. These showstopping recipes honour all the vibrant flavours of traditional Arab cuisine but use quick shortcuts and helpful appliances like the Instant Pot® and Air Fryer to cut down on prep and cook time. Breeze through incredible yet simplified recipes such as:

  • Flavour Bomb One-Pot Chicken Kabseh
  • Skillet Beef Shawarma
  • Dawood Basha (Syrian- Style Kofta Meatballs and Pomegranate Potato Casserole)
  • Quick Palestinian Msakhan Rolls
  • Traditional Tangy Tabbouleh
  • Classic Lebanese Fattoush
  • Cheat Baba Ghanouj
  • Deconstructed Makdoos on Flatbread
  • Labneh Toast with Za’atar, Mint and Honey
  • Blender Orange Olive Oil Bundt Cake
  • 30-Minute Knafeh Skillet (more…)

Christmas Cake
Christmas Cake

Christmas Cake excerpted from A Very Vegan Christmas: Plant-based recipes for celebrating in style by Sam Dixon.

A Very Vegan Christmas: Plant-based recipes for celebrating in style by Sam Dixon

For many readers, Christmas is a feast of meat, cheese and chocolate, but with more people turning to a plant-based diet, there is a gap in the market for a festive vegan cookbook. Use the fabulous recipes included in this book to make sure everyone can sit at the table and enjoy some fantastic Christmas cooking.

Christmas is a time for everyone to come together,  where no one is left out, and where delicious food is shared amongst loved ones. This book is the perfect Secret Santa gift for your plant-based friends and family. Enjoy plant-based twists on all the iconic Christmas dishes and discover some new favourites. With easy-to-cook, fuss-free recipes packed with flavour and variety, A Very Vegan Christmas is the perfect holiday gift.

A Very Vegan Christmas: Plant-based recipes for celebrating in style by Sam Dixon is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Christmas Cake

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Italian Christmas chocolate cake with chestnuts, hazelnuts and walnuts
Italian Christmas chocolate cake with chestnuts, hazelnuts and walnuts

Italian Christmas chocolate cake with chestnuts, hazelnuts and walnuts excerpted from Roast Figs, Sugar Snow: Food to warm the soul by Diana Henry. Photography by Jason Lowe.

Roast Figs, Sugar Snow: Food to warm the soul by Diana Henry

Diana Henry’s classic cookbook, Roast Figs, Sugar Snow, is now revisited, revised, and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes.

Full of comforting delights from cold-weather climates, it features recipes gathered from Diana’s travels to Scandinavia, the French and Italian Alps, Scotland, Ireland, and New England. This is irresistible food you’ll cook over and over again.

Choose Alpine dishes of melted cheese; autumnal pies and substantial winter salads; pastries from Viennese coffee houses; festive snow biscuits and – closer to home – Diana’s definitive recipe for warming Irish stew. Of course, there is also a recipe for Sugar-on-Snow as well.

These recipes will bring warmth to your heart as well as your home. And Diana’s evocative writing about both place and food make this a book well worth reading, as well as cooking from. (more…)

Espresso Coffee Cake
Espresso Coffee Cake

Espresso Coffee Cake excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited.

BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking Hardcover by Ed Tatton

Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many years—including a wide array of boules, baguettes, loaves, flatbreads, buns, and pizza. As required, he uses plant-based alternatives in some savoury and sweet sourdoughs that would traditionally include dairy (butter, milk, or buttermilk) including panettone buns, hot cross buns, sticky buns, cinnamon buns, English muffins, brioche, and babka.

Inside BReD, you’ll find these perfected recipes to start your journey in bread-making; along with a detailed sourdough starter guide with step-by-step visuals on making and maintaining a sourdough starter, levain, mixing, shaping, and baking methods.

BReD is a complete plant-based book for bakers that goes beyond just making bread. Experienced bakers and novices alike can take their baking to the next level with gorgeous vegan baked goods from cakes, muffins, and scones to biscuits, cookies, and tarts. Passionate about a vegan lifestyle for the benefit of all people and the planet, the book also includes gluten-free recipes (bread and other baked goods), discard starter recipes to further zero-waste efforts, and an offering of dips, spreads, and accompaniments to complement the breads. (more…)

Pistachio Cake with Strawberry Swiss Meringue Buttercream
Pistachio Cake with Strawberry Swiss Meringue Buttercream

Pistachio Cake with Strawberry Swiss Meringue Buttercream excerpted from Plantcakes by Lyndsay Sung. Copyright © 2023 Lyndsay Sung. Photographs by Lyndsay Sung. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

Excerpted from Plantcakes by Lyndsay Sung. Copyright © 2023 Lyndsay Sung. Photographs by Lyndsay Sung. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

Plant-based baking like you’ve never seen, or tasted, before—bursting with color, flavour, and fun! Plantcakes is a boldly beautiful baking book for everyone who loves cake!

Whether you’re all in on the plant-based lifestyle or you’re just a bit plant-curious, you’ll find the vegan cakes of your dreams in Plantcakes. Inside are recipes for cakes of all shapes and sizes, to fill any craving or occasion—from a rainy Wednesday slice of emotional eating to a spectacular sheet cake for a crowd. You’ll never be short of options with chapters on:

  • Snacking Cakes: When you need to snack and need to snack now, whip up the Orange Citrus Cake or Blueberry Sour Cream Streusel Cake
  • Two-Layer Cakes: Keep it casual cool with the Dark Chocolate Cake, Supermarket Bakery–Style Cake, or Vanilla Almond Raspberry Cake
  • Three-Layer Cakes: When you feel like getting fancy, there’s the Coffee Milk Cake, Passion Fruit Vanilla Bean Ombré Cake, or the PB+J Chocolate Cake with Peanut Butter Cup Crunch
  • Party Time (or Everyday) Cupcakes: When cupcakes are called for, try the Garden Party Vanilla Lemon Cupcakes or the “They Don’t Know They’re Healthy” Banana Chocolate Chip Cupcakes
  • Wildcard Cakes: And to really take the cake, turn to the Abstract Buttercream Painted Blackberry Cake or Mocha Dacquoise Cake

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Chocolate Hazelnut Banana Torte
Chocolate Hazelnut Banana Torte

Chocolate Hazelnut Banana Torte excerpted from The Vegan Bridge: Expanding Plant-Based Cuisine by Romain Avril and Richelle Tablang. Photography by Igor M. Aldomar.

The Vegan Bridge: Expanding Plant-Based Cuisine by Romain Avril and Richelle Tablang.

For the meat-eater looking to incorporate vegetarian options into their repertoire; for the novice chef trying to develop new techniques; for the home cook who wants to dazzle with recipes that are bold, flavourful, and totally unique – French-trained chefs Romain Avril and Richelle Tablang want to introduce you to the Vegan Bridge.

From simple snacks and sides that add a vegan twist to a flexible meal, to show-stopping vegan mains that will captivate vegetarians and omnivores alike, Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without sacrificing taste or presentation.

Everyday staples like Vegetable Chips, Garlic Roasted Chickpeas, and an array of dips, smoothies, and salads provide the perfect entry-point for cooks of all skill levels, while impressive entrées like Chive Gnocchi with Wild Mushrooms Florentine, Deep-Fried Tomatillo Tacos, and Cauliflower Tikka Masala bridge the gap between a garden-variety meal and plant-based perfection. (more…)