The ultimate guide to sugarcrafting. Clear instructions for 18 spectacular centerpiece cakes. Recipes, techniques, and equipment for stunning and impressive cakes. Cakes to celebrate every occasion, including: anniversaries, birthdays, retirement, weddings, and holidays. Celebrate deliciously and beautifully! Master sugarcraft sculptor Alan Dunn shows how to create festive cakes decorated with cascading, lifelike floral arrangements built from sugarpaste. Make your cakes the centerpiece of any celebration with romantic flowers, lush foliage, brightly colored fruits, and fantasy butterflies. Alan’s easy-to-follow directions, accompanied by stunning, mouthwatering photographs, cover 35 floral varieties and 18 charming cake designs for weddings, anniversaries, birthdays, christenings, holidays, and more. If you're looking for the ultimate guide to sugarcrafting, this book won't fail to impress.

Bind: paperback

Pages: 144

Dimensions: 223 x 260 mm

Publication Date: 07-02-2017

Hospofrofta is a colloquial, autobiographical dialogue centred around the Auckland cafe scene. It dishes dirt, offers conclusions and revels in indignation. It contains checklists for cafe buyers and sellers, a selection of cafe reviews, a rundown on some important figures in the scene and even a political manifesto. There is, of course, the obligatory recipe pages – although presented in a slightly irreverent fashion. Anyone who’s ran a small business, drank coffee or made coffee should find themselves in a literary fugue of empathy when reading Hospofrofta. ABOUT THE AUTHOR: Hayden Hyams has co-owned five cafes in Auckland over fifteen years and worked in countless others. He has experienced the trials, tribulations and fleeting moments of satisfaction that come with being a small business owner.

Bind: paperback

Pages: 80

Dimensions: 110 x 180 mm

Publication Date: 10-10-2016

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes. After the introduction which lists what ingredients you need to make chocolate, it explains how chocolate is produced and processed correctly. Then follow the recipes where you will find cookies, cupcakes, and brownies, and a separate chapter on cakes, pies and cheesecakes including chocolate spreads and vegan Nutella (heavenly). There is also a great chapter for chocoholics with marzipan chocolate bars and a chocolate foccacia with rosemary and sea salt. For each recipe there are icons that tell at a glance whether the recipe it is gluten-free, sugar-free or soy free. This is very useful for quick reference, especially when you have guests who have allergies and intolerances. They also have information on the level of difficulty and time required to facilitate painless planning. The recipes use tasty and inexpensive ingredients which can be found in almost any supermarket and are very easy to prepare!

Bind: hardback

Pages: 128

Dimensions: 189 x 246 mm

Publication Date: 10-10-2016

Cooking Like Mummyji was first published to great acclaim and garnered thousands of loyal fans in 2003 but has been unavailable for almost 10 years. It won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards and was short-listed for Best Book at the Glenfiddich Awards. Now back in a fully revised, redesigned edition with newly commissioned photography the author reveals in over 100 recipes the secrets of British Asian food. These are the recipes from her family and friends; Indian cooking but adapted using British ingredients. Vicky says ‘our home food is much simpler than the food you find in Indian restaurants. We use very few spices. The same ingredients are generally used for everything but, like musical notes, can be combined in many different ways to creat beautiful melodies.’ Many of the names of her dishes will be familiar to afficiandos of high-street Indian restaurants but Vicky’s versions are healthier, with fresher, more vivid flavours.

Bind: hardback

Pages: 224

Dimensions: 189 x 246 mm

Publication Date: 12-09-2016

It’s well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals. Now, sixty of those recipes are gathered in this elegantly produced book brimming with the colors and flavors of Giverny, France. Each chapter features recipes that were served in Monet’s famed yellow dining room, eaten al fresco in the gardens at Giverny, or at several of the fine restaurants along the Seine in Normandy. Beautiful reproductions of Monet’s art compliment the recipes, along with photographs of the artist enjoying these dishes with his family, friends, and fellow artists. The recipes themselves, selected for their rustic appeal and use of only the freshest ingredients, range from simple galettes and hearty casseroles to fine soufflés, seafood dishes, and delicious tarts, cakes, and other pastries. A fitting tribute to the painter and his legendary aesthetic, this cookbook is the next best thing to sitting at Monet’s table.

Bind: hardback

Pages: 240

Dimensions: 210 x 270 mm

Publication Date: 30-09-2016

Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward – a quivering cream artwork that makes children quiver and adults sigh.

Bind: hardback

Pages: 160

Dimensions: 170 x 240 mm

Publication Date: 30-08-2016

Publication Date: 01-12-2011

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.

Dimensions: 210 x 270 mm

Publication Date: 19-09-2011

In this affectionate and informative account of Spain's food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions and its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings. The author's enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture and history behind them and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. With a love of vibrant flavours and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients - olives, almonds, saffron, garlic, paprika - together with magnificent fish, shellfish and charcuterie.\nFirst published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture and its food. It's a wonderful read and is regarded by many as one of the best books on the subject. Nicholas Butcher was born and brought up in England and ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s.

Pages: 320

Dimensions: 189 x 236 mm

Publication Date: 01-09-2011

Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.\nThis collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.

Pages: 384

Dimensions: 170 x 240 mm

Publication Date: 01-05-2012