Zeigt Titel in Backen & Desserts

*THE JAPANESE BESTSELLER, TRANSLATED BY SHANNA TAN, TRANSLATOR OF THE BESTSELLING SENSATION WELCOME TO THE HYUNAM-DONG BOOKSHOP* 'Cooking can't be measured in hours or minutes. The ingredients are in front of you, but you need to carefully consider how to use them, how they complement each other...

Amelia Rose is burned-out from years of maintaining her public image as pop princess Rae Rose. Inspired by her favourite Audrey Hepburn film, Roman Holiday, she drives off in the middle of the night for a break in Rome...Rome, Kentucky, that is. Running the pie shop his grandmother left him, Noah Walker is busy enough as it is. After finding Amelia on his front lawn in her broken-down car, he decides to let her temporarily stay in his guest room. As they grow closer, Noah starts to see a new side to Amelia—kind-hearted and goofy, yet lonely from years in the public eye.

Die große Bonbon-Saga geht weiter: Schokolade und Karamell erobern die Herzen im Sturm Werther in Westfalen, 1933: Josephine, die jüngste Tochter von Anton und Anna Leyen, hat die Liebe zu Süßigkeiten geerbt und arbeitet in der Zuckerwarenfabrik ihrer Familie. Als sie den jungen Manfred...

Man nehme: Zucker, Sahne und eine Prise Liebe Werther in Westfalen, 1909: Anton Leyen ist am Rande der Verzweiflung. Seine Zuckerwarenfabrik läuft hervorragend, aber es fehlt ihm an Mitarbeitern. Ein Glücksfall, als Zuckerbäcker Fritz und seine Schwester Anna ihre Hilfe anbieten. Anton Leyen...

Brot backen und dabei abzunehmen, das war das letzte, was Autorin Tanja Ludwig auf der Rechnung hatte. Jahrelang kaufte die Bäckerstochter und selbsternannte "Weltmeisterin der gescheiterten Diäten" nur in der Abteilung für Übergrößen ein. Ein Vortrag einer Ärztin öffnete ihr jedoch die Augen: Sie erkannte, dass Brot und sogar Kuchen keinesfalls dick machen müssen, wenn beim Backen die richtigen Zutaten verwendet werden.

Chocolate is one of the most popular food items around the world. While most of us today consume it in the form of candy, desserts, and sugary drinks, chocolate has taken many forms as it traveled from its ancient Mesoamerican roots to the 21st century. In the eight lectures of The History of Chocolate, you’ll join author and food historian Sam Bilton to trace the long and winding journey of a food that is so much more than just a sweet treat.

Glutenfrei Brot backen, die Verdauung fördern und gleichzeitig protein - und vitaminreich ernähren? Möglich macht’s das Superfood Brot! Die meisten der im Laden zu kaufenden Brote enthalten mehr oder weniger viel Weizenmehl. Wer unter einer Glutenunverträglichkeit leidet, meidet das Weizenmehl ohnehin. Doch auch für jeden anderen Menschen ist ein hoher Weizenmehl-Konsum problematisch, enthält es doch kaum Nährstoffe und Vitamine und ist ballaststoffarm und somit ungünstig für unsere Verdauung.

Bloomsbury presents Breadsong by Kitty and Al Tait, read by Kitty Tait and Al Tait. *WINNER* – FORTNUM & MASON DEBUT FOOD BOOK AWARD 2023 SHORTLISTED FOR THE ANDRÉ SIMON BEST COOKBOOK AWARD 2023 _______________ THE TIMES – BEST FOOD BOOKS of 2022 THE WEEK – BEST FOOD BOOKS OF 2022...

Learn the basics of wild yeast bread baking in a mini master class from Chad Robertson, world-renowned inventor of Tartine bread, and Tartine head baker Jennifer Latham If you’ve always been intrigued by the idea of baking beautiful, post-worthy loaves of bread from your own sourdough...

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques. Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a...

From breakfasts, picnic lunches and dinners, to coronations and state banquets, Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons and occasions. Sophisticated creations feature alongside dishes of surprising simplicity, combining historical insights with modern tastes.

Transform intimidating kitchen science into everyday culinary magic by mastering the microscopic world of fermentation. Whether you are commuting to work or prepping for a relaxing weekend of baking, this accessible audio guide demystifies the living organisms powering your favorite meals. Say...

This charming book recounts the remarkable journey of the bagel from the tables of 17th-century Poland to the freezers of middle America today. The story is one of surprising connections between an unassuming ring-shaped roll and centuries of Polish, Jewish, and American history.

Sind Sie es leid, immer wieder in schlechte Essgewohnheiten zu verfallen? Wollen Sie sich in Ihrem Körper wieder wohlfühlen? Erfahren Sie in Low Carb Kuchen, wie Sie trotz Naschens nichts bereuen müssen.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

‘A delightful odyssey through the history, nostalgia, fascination and British love of cake. Quirky, charming, and fun.’ PRUE LEITH The British take cakes seriously. We hold strong opinions about how to bake a brownie with the perfect squidge, the correct proportions of icing to sponge, and...

Escape to the country this Christmas in this delightful festive read from bestselling author Veronica Henry. 'As fruity as a mince pie' SUNDAY EXPRESS Christmas is coming to Honeycote House and Lucy Liddiard is busy whipping up a feast of festive treats (all with an extra dash of brandy!) for...

"An amazing book." – Dan Lepard "The rich and fascinating story of bread." – Lily Vanilli "A brilliant, timely and important book full of compassion." – Olia Hercules "A fascinating exploration of our universal love of bread. David traces the past, present, and future of bread through his...

In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm...

How do you cheer up a woman who has spent hours cleaning prison toilets with a broken mop? The secret is in a tres leches cake. In Iran’s prisons, women endure horrors: they are beaten, interrogated, and humiliated in a thousand ways. Even a whisper to a fellow inmate can be punished. Yet—in spite of anything and everything—they resist: they bake. They console each other, cry together, dance together. The Evin Prison Bakers’ Club is a call to stand up for women, life, and freedom by a woman still fighting for a free Iran.