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Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he takes a fresh new ...
Macarons, the stuff of bakers' candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor ...
"Ice cream perfection in a word: Jeni's." -Washington Post
James Beard Award Winner: Best Baking and Dessert Book of 2011!
At last, addictive flavors ...
12 years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return ...
Collection of cakes, cookies and pastries that represent the intricacy of French-style baking, and the delicate simplicity of Japanese flavours A collection of newly created ...
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information ...
This title includes more than 350 irresistibly sweet temptations for after-dinner indulgence. It provides easy-to-follow chapters that feature every variety of dessert: Hot Desserts; Cold ...
The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began in September 2012 with The Square: The Cookbook Volume 1: Savoury ...
Whether bubbling with delicious juice, fragrant with warm spices or encased in crisp buttery pastry, warm fruit desserts are comfort food at it's very ...
Mastering the Basics: Desserts will guide both the amateur and skilled sweet-tooth through a comprehensive range of rich sauces, light cakes, fresh fruit and comforting ...
This book contains classic recipes from around the world and is divided into chapters covering ice cream and iced desserts; cold desserts; pies, tarts and ...
In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the ...