Chocolate recipes

This Bread Is Bananas

This Bread Is Bananas

This Bread Is Bananas, Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers by Christine Tizzard. Photography by Reena Newman.

Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers

Cook More, Waste Less offers accessible solutions to a problem every home cook faces: waste. From grocery shopping tips to pantry storage ideas, this book is packed with strategies to get the most out of your food, whether it’s fresh or frozen, ingredients a little past their prime, or leftovers.

Written by food industry professional Christine Tizzard, who after seeing (and cringing at) the amount of wasted food during filming and photoshoots, and having many friends come to her with their own food waste woes, knew she had to share the everyday low waste hacks she uses in her own kitchen.

Inside there are over 100 adaptable recipes to enjoy, with plenty of flexibility for substitutions. Turn leftover broccoli and Swiss chard stems into a delicious au gratin. Use up your parmesan rinds in a soothing broth. Make a mouthwatering pot roast and turn the leftovers into a savoury pie or beefy black lentil stew. Leftover rice? Rice pudding. Is fruit going soft? Anything can be a marmalade. There are even ideas for face scrubs and dog treats.

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Ricotta fritters with coconut and makrut lime chocolate sauce

Ricotta fritters with coconut and makrut lime chocolate sauce

Ricotta fritters with coconut and makrut lime chocolate sauce, Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith. Photography by Sam A Harris.

Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith.

Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings.

Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organizing his recipes within six cleverly conceived flavor profiles: fresh and fragrant chili and heat tart and sour curried and spiced rich and savory; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and desserts.

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Chocolate Mousse and Meringue Cake

Chocolate Mousse and Meringue Cake

Chocolate Mousse and Meringue Cake, The Ultimate Book of Chocolate: Make your chocolate dreams become a reality by Melanie Dupuis. Photography by Pierre Javelle.

The Ultimate Book of Chocolate: Make your chocolate dreams become a reality

In The Ultimate Book of Chocolate trained pastry chef Melanie Dupuis will teach you how to make your chocolate dreams become a reality. Learn how to temper, mould and decorate like a pro with the complete guide to everything chocolate.

Starting with the basics, Melanie will take you through all the different varieties of chocolate you will be working as all the other basic ingredients required. She then explains in detail, accompanied with step-by-step pictures, all the various techniques in the book, from tempering to making ganache, chocolate mousse, creme anglaise, biscuit bases, meringue and more. The main recipes include every chocolate dessert you could ever imagine, plus more, from caramel bonbons and millionaire’s shortbread to Easter eggs, truffles, macarons, cakes, Swiss rolls, eclairs and more: this truly is a chocoaholic’s dream book!

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Tiramisu

Tiramisu

Tiramisu, The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients by Theo Randall. Photography by Lizzie Mayson.

The Italian Deli Cookbook

The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.

Theo Randall’s Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.

With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.

The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients is available at Amazon.com and Indigo.ca.   (more…)

One bowl chocolate chip banana bread

One bowl chocolate chip banana bread

One bowl chocolate chip banana bread excerpted from How to make anything gluten-free by Becky Excell. Photography by Hannah Hughes.

How to make anything gluten freeAre you avoiding gluten but yearn for fresh bread, all your favourite takeaways or naan bread with your curry? And for your sweet tooth do you crave jam doughnuts, bakery-style cookies and classic cakes?

How to Make Anything Gluten-Free is the first cookbook that shows you how to unlock all the food you truly miss eating—but nothing tastes or looks “gluten-free”.

Becky Excell has spent years developing delicious dishes and sharing them with her followers on Instagram. She is here to show you that a gluten-free life can be exciting and easy, without having to miss out on your favourite foods ever again.

Why restrict yourself to the obvious soups, salads and fruit? What you really want are the recipes that you think you can’t eat! From proper chicken chow mein to pad thai, doughnuts to lemon drizzle cake, cheesecake to profiteroles, French baguettes to pizza, plus dairy-free, vegan, veggie and low FODMAP options, Becky gives you all the recipes you’ll ever need with tips and advice on how to make absolutely anything gluten-free.

How to Make Anything Gluten-Free: Over 100 recipes for everything from home comforts to fakeaways, cakes to dessert, brunch to bread! is available at Amazon.com and Indigo.ca (more…)

Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse. Excerpted from THE MILK STREET COOKBOOK by Christopher Kimball with writing and editing by J. M. Hirsch and Michelle Locke. Recipes by Matthew Card, Diane Unger and the Cooks at Milk Street. Copyright © 2019 by CPK Media, LLC. Photographs by Connie Miller.

The Milk Street Cookbook 2017 to 2021

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring nearly 400 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes that deliver big flavours and textures fast, such as Stir-Fried Chicken with Snap Peas and Basil, Cacio e Pepe, No-Sear Lamb or Beef and Chickpea Stew, Somali Chicken Soup, Roasted Cauliflower with Miso Glaze, French Apple Cake, and Central Mexican Guacamole and Israeli Hummus—classics with a twist!

Organized by type of dish—from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts—this book is an indispensable reference that will introduce you to extraordinary new flavours and ingenious techniques.

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Raspberry Tart with Chocolate Crust and Ganache

Raspberry Tart with Chocolate Crust and Ganache

Raspberry Tart with Chocolate Crust and Ganache, The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm by Kelsey Siemens. Photography by Kelsey Siemens.

The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm

Bake along with Kelsey Siemens, creator of The Farmer’s Daughter blog and full-time apple farmer at her family’s orchard. In this inspiring collection, she shares the ins and outs of a year on the farm, along with new and heirloom recipes, plus gorgeous photography.

Layered with crumbles, fillings, creams and curds, these impressive treats bring out the best in every fruit. Whether you want to take your pies to the next level with a braided lattice crust and creative flavour pairings, or just need clever ways to use your farmers’ market haul or garden harvest, you’ll find a bounty of delicious ideas and easy techniques.

Welcome spring with Great-Grandma Enid’s Rhubarb-Pistachio Coffee Cake and capture the sweet taste of summer in Blueberry–Earl Grey Cream Roll Cake. Celebrate autumn’s return with favourite flavours in Apple Crisp Cheesecake with Salted Caramel and warm up your winter with preserves and spices in a festive Gingerbread Loaf with Chai-Spiced Poached Pears.

Straight from Kelsey’s cozy farmhouse kitchen, these recipes turn everyday produce into irresistible creations that will have you looking forward to every season.

The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm is available at Amazon.com and Indigo.ca (more…)

Glazed Bacon Chocolate Donuts

Glazed Bacon Chocolate Donuts

Glazed Bacon Chocolate Donuts, The Chocolate Addict’s Baking Book by Sabine Venier. Photography by Sabine Venier.

The Chocolate Addict's Baking Book by Sabine Venier

Calling all chocoholics— to come satisfy your sweet tooth, indulge in your all-time favourites and discover new ways to get your fix with 75 diverse chocolate-based desserts from Sabine Venier, the founder of Also The Crumbs Please.

Sabine shares standout takes on classic fudgy desserts as well as creative, interesting twists on treats that readers know and love, including Cherry Cheesecake Swirl Chocolate Brownies, Chocolate-Covered Tiramisu Truffles, Mind-Blowing Chocolate Fudge Birthday Layer Cake, Chile Chocolate Lava Cakes, Glazed Bacon Chocolate Donuts, The Ultimate Mississippi Chocolate Mud Pie, No-Bake White Chocolate– Mango Cheesecake, Earl Grey Chai–Poached Pears Dark Chocolate Cake, and Ultraflaky Chocolate Croissants (Pain au Chocolat).

Perfect for bakers looking for that next great chocolaty recipe or as a gift for the chocolate addict in your life, this book will satisfy every craving.

The Chocolate Addict’s Baking Book: Crave-worthy Cakes, Cookies, Brownies and Other Baked Goods for Chocolate Lovers Everywhere is available at Amazon.com and Indigo.ca. (more…)

Chocolate & Salted Caramel Peanut Slice

Chocolate & Salted Caramel Peanut Slice

Chocolate & Salted Caramel Peanut Slice, Surf-side Eating: Relaxed recipes inspired by coastal living. Photography copyright © Ryland Peters & Small 2020.

Surf-side Eating

From the reward of a nourishing post-surf brunch to the simple pleasure of sipping a sundowner by the shore, this collection of relaxed recipes will evoke memories of the salty air and the soothing effect of time spent by the ocean.

There’s food here to enjoy from sunrise to sunset. Recipes include perfect ways to start each day from smoothie bowls to Baked Egg Hopper Pancakes with Avocado.

Enjoy vibrant salads or zesty noodle bowls for lunch and then gather around the barbecue at dusk to cook delicious food to share, including Chile Lime Chicken Kebabs, fish fresh from the day’s catch such as Branzini in a Salt Crust, and desserts that celebrate fresh, ripe produce including a crowd-pleasing Grilled Rum-infused Pineapple with Coconut Ice Cream.

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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…)