Dessert recipes

Chilled Marbled Raspberry Cheesecake

Chilled Marbled Raspberry Cheesecake

Chilled Marbled Raspberry Cheesecake recipe excerpted from Entertaining with Mary Berry. Photography by Georgia Glynn Smith.

Entertaining with Mary BerryIn this extra-special updated edition of Mary Berry’s popular entertaining cookbook, Mary makes cooking for gatherings of family and friends easy, with over 160 recipes that work well for both small and large parties.

Lavish new photography and bonus festive recipes make this edition a precious self-purchase or an ideal gift for any Mary fan. You’ll discover how Mary cooks for her family and friends during the Christmas party season, and for other occasions and celebrations throughout the year. Timeless guidance and expert tips will help you cater successfully on a small scale for dinners and lunches around a table, or on a larger scale for drinks parties, buffets and teatime.

Adapting quantities is made easy. Recipes provide two sets of ingredients for serving either 6 or 12 guests, plus there is new advice on how to scale up recipes for any number.

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Beeswax, Peaches and Elderflower

Beeswax, Peaches and Elderflower

Beeswax, Peaches and Elderflower, Sun and Rain by Ana Roš. Photography by Suzan Gabrijan.

Ana Roš, considered one of the world’s best chefs, is the chef and owner of Hiša Franko in the Slovenian countryside.

Hiša Franko, one of the world’s most celebrated restaurants, is situated in Slovenia’s lush and remote Soca Valley, resting between the foothills of the mountains and a stunning turquoise river. One of the most influential and inspiring talents, Roš took the helm at the restaurant in 2002, from her in-laws, without any culinary training. She now runs the restaurant with her husband, Valter, who is the in-house sommelier and cheese-monger.

Roš’s rebellious spirit and idiosyncratic style of cooking has contributed to putting her, the restaurant, and Slovenia on the map. In 2016 she appeared in an episode of the Netflix series Chef’s Table, in 2017 she was named the World’s Best Female Chef, and Hiša Franko is currently ranked #38 on the World’s 50 Best Restaurants list. Nearly all the restaurant diners travel from abroad to taste Roš’s cooking and experience the beautiful Slovenian landscape.

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St. Clement’s Cake

St. Clement's Cake

St. Clement’s Cake, excerpted from Artisan Home Baking by Julian Day, with recipes from Meg Rivers. Photography by Steve Painter

Artisan Home Baking by Julian Day, with recipes from Meg Rivers.A light Victoria Sponge, gooey Chocolate Fudge Brownies, and a sweet Treacle Tart are all delicious treats that do so much more than satisfy your appetite. They bring together loved ones, help celebrate occasions, and, most of all, evoke pleasant memories of when these sumptuous treats first passed your lips. In this delightful collection of bakes, you’ll find classic recipes that are at the heart of home baking; this is the essence of the Meg Rivers bakery, to create traditional cakes, cookies, tarts, and puddings to cherish and enjoy.

Nestled in the English countryside, the bakery started its life when Meg wanted to make cakes for her family that not only tasted good but were also fresh and wholesome. Soon—after her popularity grew at home and abroad—the bakery was born and, now, its mail-order treats travel all around the world for everyone to savour.

If you’ve been searching for the comforting, traditional bakes that are guaranteed to put a smile on your face, look no further than these marvellous recipes.

Artisan Home Baking: Wholesome and delicious recipes for cakes and other bakes is available at Amazon.com an Indigo.ca. (more…)

Macaron Cake

Macaron Cake

Macaron Cake, excerpted from Naked Cakes by Hannah Miles. Photography by Steve Painter © Ryland Peters & Small. Used with permission from the publisher.

Naked Cakes by Hannah Miles, published by Ryland Peters & SmallHere you will find recipes and decoration ideas for exquisitely beautiful cakes. While in previous years the fashion had been for cakes to be encased in fondant and decorated in a fancy style, there is now an established trend for stripping cakes back, and decorating them more simply with edible flowers and vibrant berries or using different shades of batter to make the cake itself the star attraction.

Whether you want to create Vintage Elegance, Rustic Style, Romantic Charm, Chic Simplicity or Dramatic Effect, or make something to represent the Changing Seasons, you’ll find the perfect recipe and design here. Choose from floral cakes such as Rose Petal Cake, zingy citrus bakes such as Clementine Cakes and luxurious berry fruit offerings including Blueberry and Lemon Drizzle Cakes.

There are plenty of ideas to tempt the sophisticated nut-lover and chocoholic, such as Chocolate Chestnut Cake, Hazelnut Harvest Cake, and Pistachio Layer Cake. These cakes are not for every day—they are special treats and perfect for birthdays, weddings and other celebrations all year round. (more…)

The Incredible Lemon Pie

The Incredible Lemon Pie

The Incredible Lemon Pie, Big Mamma Cucina Popolare

Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.

Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love

The one thing that unites them all is that everything enjoys a fresh and modern twist—making this the perfect collection of recipes for a new generation of food lovers and Italophiles.

Big Mamma Cucina Popolare: Contemporary Italian Recipes is available at Amazon.com an Indigo.ca. (more…)

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…)