Dessert

Lemon Cheesecake on a Ginger Crust
Lemon Cheesecake on a Ginger Crust, Cooking with Mary Berry. All images © Dorling Kindersley Limited.

Lemon Cheesecake on a Ginger Crust, Cooking with Mary Berry. All images © Dorling Kindersley Limited.

Cooking with Mary Berry covers a broad selection of recipes—brunch ideas, soups, salads, appetizers, mains, sides, and desserts—drawing on Mary’s more than 60 years in the kitchen. Many, like her French Onion Soup, Lemon Cheesecake, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary’s prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain’s favourite chef easy, and full-colour photographs of finished dishes provide inspiration along the way.

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Fruity Puffed Pancake
Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, Johnny Cakes, puffed pancakes, cassava and mutton plus a host of other traditional Bahamian specialties.

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Salted Caramel Walnut Tart
Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond , Salted Caramel Walnut Tart, Photography by Audrey Le Goff and Karly Schaefer.

Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond , Salted Caramel Walnut Tart, Photography by Audrey Le Goff and Karly Schaefer.

This collection of 60 unbelievably easy, delicious recipes represents the best of essential French home cooking, with an amazing variety of dishes from traditional regional cuisines.

Leave haute cuisine to fussy French restaurants, and dive into simple, comforting classics. Audrey Le Goff, founder of the blog Pardon Your French, dispels the myth that real French cooking is tricky and complicated. Home cooks interested in the popular French approach to cooking for health and happiness, will delight in these authentic, approachable recipes, while devoted French cooking fans will discover delicious staples rarely tasted outside of the French family kitchen.

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Pumpkin Crème Brûlée Cheesecake Bars

Pumpkin Crème Brûlée Cheesecake Bars, Delish Insane Sweets cookbook

The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand’s second cookbook features 100 recipes: new classics and reader favourites that have been shared hundreds of thousands of times.

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Hazelnut & Strawberry Mousse Cake
Hazelnut & Strawberry Mousse Cake, Excerpted from Brontë at Home: Baking from the ScandiKitchen by Brontë Aurell,Photography by Peter Cassidy © Ryland Peters & Small.

Hazelnut & Strawberry Mousse Cake, Excerpted from Brontë at Home: Baking from the ScandiKitchen by Brontë Aurell, Photography by Peter Cassidy © Ryland Peters & Small.

From a batch of buns to a show-stopping Othello layer cake, Brontë’s recipes inspire the feelings of pure delight that baking at home can bring.

Try Brontë’s Daim Cookies—wonderfully gooey and filled with pieces of chocolate-coated almond toffee. The Trays and Rolls chapter includes super-soft Rye Flat Rolls and Lemon and Blueberry cake. Try one of the Everyday Cakes such as Mamma Lena’s Apple Pie or Tosca cake, a love story between almonds and buttery caramel. (more…)

Chocolate Hazelnut Brownies
Chocolate Hazelnut Brownies, The 3-ingredient Baking Book by Charmian Christie, Photography by copyright © 2019 Lauren Miller

Chocolate Hazelnut Brownies, The 3-ingredient Baking Book by Charmian Christie, Photography by copyright © 2019 Lauren Miller

Would you believe that you can make high-quality, no-stress sweets using just three ingredients? What if those recipes can be made with ingredients you already have on hand or can buy in a single trip to just one grocery store? Does it sound too good to be true? Charmian Christie, creator of the blog The Messy Baker, promises that it’s not!

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Jelly Donuts
Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung.

Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung

Jewish cuisine exists all over the world. Shaped by the diaspora, Jewish food has inherently adapted and evolved to reflect the changing geographies and ingredients of its cooks, while also maintaining and honouring important customs and narratives.

Featuring over 400 dishes from Jewish communities around the world, The Jewish Cookbook is the most comprehensive collection of contemporary and traditional recipes for home cooks. Presenting food for everyday meals, celebrations, and special holidays, the book includes 11 chapters organized by occasion and dish.

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White Chocolate Pudding
White Chocolate Pudding from LAUREL © 2019 by Nicholas Elmi and Adam Erace, Photography by Neal Santos

White Chocolate Pudding from LAUREL © 2019 by Nicholas Elmi and Adam Erace, Photography by Neal Santos

Laurel, the first book from restaurateur and Top Chef winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly.

Elmi’s French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right. (more…)

Strawberry & Blueberry Cobbler
Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Leon Happy Baking contains sweet and savoury recipes for everyone, from the novice cook to the baking expert. Following the Leon principle that what tastes good can also do you good, many of the recipes are sugar, dairy, wheat or gluten-free—so there’s plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.

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Pear and Ginger Galette
Pear and Ginger Galette

Pear and Ginger Galette, David Wood, Cooking for Friends, Photography by Gillean Proctor.

In the 30 years since David Wood first published his classic David Wood Food Book, he has continued his reputation as one of Canada’s great culinary artisans. Former owner of the prestigious David Wood Food Shop in Toronto, David has spent over two decades on the West Coast cultivating acclaim for his cheese-making as well as for his unique understanding of the elemental role food plays in daily life.

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