This cookbook includes over 200 recipes for breads, cakes, biscuits, pastries, pies and puddings. Clear, easy-to-follow instructions and full-colour photographs help to ensure perfect results.

The Complete Bread and Baking Book

Cookbooks, Food & Wine

Anthony Blake

linda-collister

Baking

Bounty Books

Linda Collister's easy-to-follow recipes include ideas for quick breakfasts, leisurely brunches, and mid-morning treats. She includes muffins, breads, loaf cakes, and yeast breads.

Muffins and Other Morning Bakes

Philip Webb

Barnes&Noble

Great British Bake Off - Perfect Cakes & Bakes To Make At Home: Official tie-in to the 2016 series

Hodder&Stoughton

Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it. The word is organic and the era of the mass produced sliced white loaf is dwindling. Bread is now often baked in wood-fired ovens, using traditional methods to ensure a natural, country taste. Country Bread follows the same pattern as its predecessor, looking at natural, country breads all over the world with accompanying recipes that have been adapted for contemporary kitchens.

Country Bread

Conran Octopus

For too long sauces have been associated with complicated French cooking but, with today's emphasis on simplicity and flavour, many new and easy ideas are enlivening the food we eat. The Souce Book is a truly comprehensive guide to traditional and contemporary sauces, dressings, dips and marinades from around the world. It brings together 300 recipes for sweet and savoury sauces for every occasion, including many which are quick, some which are low-fat and others that are wickedly indulgent. Throughout the book, Patrice de Villiers' mouth watering photographs elegantly reflects the appeal of the dishes and provides exciting, as well as practical ideas for presentation. Step-by step instructions on basic techniques and advice on what to do if things go wrong combine to make this book essential for the modern cook.

The Sauce Book

Conran Octopus Ltd.

Bread: from sourdough to rye is a delicious journey around the great breads of the world, from Linda Collister, the author of several of the best books on bread and baking. Chapters include: The Americas are richly endowed with wonderful breads, from the original tortilla to dozens of variations on sourdough, excellent Jewish breads like challah and bagels, marvelous cornbreads, and rye. France, Italy, and Spain are the source of some of the great breads of the world-try baquette, pain de campagne, ciabatta, focaccia, pizza, and more. Northern and Eastern Europe have contributed German Beer Bread, Polish Poppy Seed Roll, Swedish Saffron Bread, and the Grant Loaf-easy, foolproof, and delicious, made with just one rising and no kneading at all. South Asia includes countless regional variations on the bread theme, from the well-known wheat based breads of North India and Pakistan, such as naan and chapatti, to the delicious South Indian breads, poori and dosa, made of rice and lentil flour. Australian and New Zealand breads are typical of the many immigrant groups in the region-from Irish potato bread to splendid French baquettes produced by Vietnamese bakers. They are made with excellent produce, such as good flour, high quality dried fruit, and native ingredients such as macadamia nuta. Linda's introduction gives basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixed, and how to make a basic loaf-the basis of many of the breads in the book. A directory of specialist flour millers and suppliers, together with stores selling bakeware and utensils for the serious baker-names, addresses, websites, and more-makes this book required reading for all home bakers, whatever their level of experience.

Bread: From Sourdough to Rye

RYLAND, PETERS & SMALL

Chocolate

Desserts

"Cooking with Kids" will have your children helping in the kitchen from an early age--from buttering toast and making sandwiches to baking a birthday cake for a friend. All the way, in fact, to cooking dinner. Snacks are easy for children to make. Try Cheese Melts, Spicy French Toast, and Frozen Treats. With Linda Collister's help, you and your children can also make simple suppers like Spanish Omelet, Pea and Parmesan Risotto, and Homemade Pizza. Every kid's baking favourites include Gingerbread People and Chocolate Chip Muffins. Try some of the favourite recipes made by Linda's own children, such as Salmon Packages and Thai Meatballs. Dinner wouldn't be the same without dessert--among the delights on offer are Fruit Crisp, Apple Strudel, and Brownies and Ice Cream. Then there are lunchbox foods such as Crunchy Oat Bars and Gramma's Rapberry Buns. *This book is for grade school children--each recipe is clearly explained, and the point at which an adult's help is need is marked. *More than 50,000 copies sold in hardcover. *Lively photography by Vanessa Davies.

Cooking With Kids

Cooking Methods

Flavoured Breads features recipes for baking your own breads with ingredients such as spices and herbs, vegetables and cheese and fruits and nuts.

Flavoured Breads

Let Linda Collister, the doyenne of baking, indulge your passion for chocolate with this delicious collection of recipes. Cakes and Cookies are extra special when you add chocolate; try Cupcakes with Fudge Icing or Double Chocolate Macaroons. Take your Desserts to another level with Very Rich Chocolate Brulee. Ice Cream is always a welcome treat: try Pistachio and Chocolate or White Chocolate at any time of day. -"Chocolate Indulgences" is simply the perfect gift for  chocolate lovers everywhere. -Linda Collister brings you this irresistible collection of  recipes, from Truffles and Tarts to Cookies and Cheesecake. -Sweet Treats includes great ideas such as Chocolate  Truffles or Tiny Florentines, which you can make as edible  gifts for chocolate-loving friends.

Chocolate Indulgences

RYLAND PETERS & SMAL

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