'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... read more

Jude's Blereau's Wholefood Baking includes more than 120 tried and true recipes for cakes, scones, biscuits and pastries as well as delectable creams, icings and jams, many of which are gluten-, nut- and dairy-free and use whole and semi-refi... read more

Is it possible for naughty tasting cakes and desserts to be good for you? Well, it is now. The Power of Flour is the new must have book for anyone wanting to experience the deliciousness of cake while maintaining a gluten, wheat and yeast free diet and lifestyle. The product ingre... read more

In Annabel Crabb's accidental second career as the host of political cooking show Kitchen Cabinet, she negotiates her way into the homes of Australian politicians, bringing dessert--the internationally recognized culinary code for "I come in peace." <... read more

"Now a worldwide symbol of sweet indulgence, macarons seduce the senses with their delicate crunch and velvet filling. In this book French chef Jose Marechal discloses the secrets of macarons, including the tips and techniques required to make these little treats. This book equips the reader with the ... read more

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... read more

The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image... read more

A luscious celebration of baking for life, love and happiness Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ing... read more

"Measure twice, cut once" is the philosophy of a great carpenter. Cinnamon Square's ethos is that measurement of weight, temperature and time will not only facilitate products of consistent quality but will also create a more confident and knowledgeable home baker too.There are... read more

Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats.  ... read more

The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and profe... read more

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five contine... read more