The Nordic Bakery Cookbook by Miisa Mink
$34.99 AUD
Category: Baking
Launched in 2007, the Nordic Bakery is a peaceful haven in the heart of London. Their products reflect the wholesome but comforting style of baking in Scandinavia. The emphasis is on fresh, seasonal produce and healthier baking ingredients, such as rye flour, oats and barley, and the rustic but modern m ...Show more
Traditional Jewish Baking by Carine Goren
$34.99 AUD
Category: Baking
Celebrate Beloved Keepsake Recipes with Modern TechniquesLearn the best of Grandma’s baking secrets, and make them approachable with new and simple techniques. Thanks to Carine Goren, a baking phenomenon on Israeli TV, you can learn how to make deliciously nostalgic treats straight from the homeland lik ...Show more
Crumb by Richard Bertinet
$39.99 AUD
Category: Baking | Reading Level: 5 Cooking
'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann 'Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new ...Show more
Food52 Genius Desserts - 100 Recipes That Will Change the Way You Bake by Kristen Miglore
$59.99 AUD
Category: Baking | Series: Food52 Works
In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)--in a collection that will make you a local legend, and a smarter ba ...Show more
Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques by Peter Reinhart
$49.99 AUD
Category: Baking | Reading Level: General Adult
An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Re ...Show more