side pic 5

100 Desserts to Die For
270(Ht mm) 210(Wdt mm) 256

Sweet and creamy desserts are one of life's little pleasures and here are 100 glamorous, decadent, utterly delicious recipes to tempt you. The recipes are packed with tips, shortcuts and good advice and are guaranteed

Deseine, Trish

500 Ice Creams

Learn everything you ever needed to know about making ice creams, sorbets and iced desserts from an irresistible collection of recipes that includes: light and refreshing water ices and granitas, rich and creamy classics, decadent desserts and

Barker, Alex

A La Mere De Famille
Full colour throughout 280

Step back in time and rediscover the sweet delights of the renowned Parisian confectioner, A La Mere de Famille, established in 1761 and continuing to entice the world with its old-fashioned favourites and French regio

Merceron, Julien

Ample Hills Creamery
125 photographs, 125 illustrations 224

In late May 2011, owner and ice-cream maker Brian Smith was prepared with 130 gallons of homemade, artisanal concoctions for the opening of Ample Hills Creamery, Brooklyn. Four days later he had sold out. T

Smith, Brian, Cuscuna, Jackie, Kaelin, Lauren

Austrian Desserts
400 illustrations 448

For Austrians, dessert is the culmination of any meal; it is the crowning achievement that can make or break a culinary experience. In this beautifully photographed cookbook, Austrian pastry master Toni Morwald, and award-w

Morwald, Toni

Boutique Baking - Delectable Cakes, Cookies and Teatime Treats
150 colour photographs 192

Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design. Renowned for her exquisite craftsmanship combined with a love of baking, her passion is for creating delectable works of art

Porschen, Peggy

Cake Decorating Bible

It's no longer enough to produce a homemade cake for your mum's birthday or a pile of freshly baked biscuits for tea: bakers are getting more creative with their endeavours and now they want to make their offerings look as amazing as they ta

Sear, Juliet

150 colour photographs 176

Master Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate. As a young patisserie chef, Eric was taught how to make chocolate and he went on to tra

Lanlard, Eric

full colour throughout, includes photographs 256

This book explains how to temper and mould chocolate. It contains information on the fascinating history of chocolate, as well as where cacao is found today. You can never have too much chocolate,

Johansson, Elisabeth

Coolhaus Ice Cream Book
full colour throughout 240

Now the owners part with the recipes for their coolest creations, like the Buckmintster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring

Case, Natasha, Estreller, Freya, Squires, Kathleen

Decadent Shakes

Who would have thought that there could be so much more to making a shake or that a shake could evolve to a more decadent level?Right now there is a phenomena to create the freakiest, most decadent mega milkshakes. People are going mad for c

Aouad, Matthew, Aouad, Sarah, Aouad, Brendany

Full colour photography throughout 160

Whether it's a birthday or wedding, promotion or dinner party, there's no better way to celebrate than with a slice of glorious cake. In Decorated April Carter shows home bakers how to take their cakes to t

Carter, April


Desserts have been a lifelong passion for Michel Roux and he is widely regarded as a leading authority on the subject. Trained in the classic French style and an inveterate global traveller with a passion for different cuisines, Michel has b

Roux, Michel, Brigdale, Martin

Home Guide to Cake Decorating
illustrations 432

This compact, portable, user-friendly guide is the definitive reference book for all cake decorating enthusiasts. Cake decorating is a fabulous mixture of cookery and art, with a sprinkling of inspiration, precise care and reck

Price, Jane

Ice Creams, Sorbets and Gelati
full colour illustrations throughout 245

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 with the ultimate "Ice Cream, Gelato, and Sorbet" book.

Weir, Caroline, Weir, Robin


Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker,

Bermensolo, Nicole

Lamingtons & Lemon Tart
Full colour photography 264

Hailed as Australia's Willy Wonka, Darren Purchese is renowned for his stunning high-end dessert creations. Known as the chef with the tricks, with a scientific approach to food and ingredients, in Lamingtons & Lemon

Purchese, Darren

Perfecting Patisserie

Kinnaird, tim

Pierre Herme: Chocolate
215 colour illustrations 320

Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme returns to his first passion - chocolate.

Herme, Pierre, Coimbra, Sergio

Quivering Desserts and Other Puddings

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

Holm, Marie

Sun Bread and Sticky Toffee

Sticky. Sweet. Gooey. Eating a date is like biting into a caramel cloud, its sweet and soft flesh tinged with molasses and flavor. Dates are one of the oldest cultivated foods with over 600 varieties grown around the world today. From Califo


Sweet Envy
255(Ht mm) 200(Wdt mm) 256

An old fashioned sweet parlour, cake shop and bakehouse all rolled into one. Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and r

Wise, Alistair and Kearney-Wise, Teena

Totally Chocolate
80 colour photographs 128

In this beautiful book, master patissier Eric Lanlard shares more than 60 favourite recipes that use the ingredient he loves the most. Now you can share Eric's passion with his selection of chocolate-based recipes, from

Lanlard, Eric