{"title":"Cooking - Courses \u0026 Dishes - Pastry","description":"\u003cp\u003eDive into the best food course cook book, courses cook book, bakery recipe book, cookbook bakery, and pastry chef cookbook. Shop top cooking books, food books, and vegan recipe books at our online bookstore!\u003c\/p\u003e","products":[{"product_id":"dessert-course-lessons-in-the-whys-and-hows-of-baking-9780744095647","title":"Dessert Course: Lessons in the Whys and Hows of Baking","description":"\u003cb\u003eBecoming the baker of your dreams is easy--all it takes is a healthy appetite for learning and pinch of persistence!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eYou don't need a pantry full of specialty ingredients and equipment to become a great baker. You'll quickly learn in \u003ci\u003eDessert Course\u003c\/i\u003e that mastering a few foundational skills and understanding the whys and hows of baking science is all you need. \u003cp\u003e\u003c\/p\u003eBenjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching--he's committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable. \u003cp\u003e\u003c\/p\u003eFirst, you'll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let's say you want to make chocolate chip cookies but you only have a few tablespoons of flour left--using Ben's Baker's Percentages technique, you'll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations--each one includes a flow chart so you can bake your own adventure. You'll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. \u003cp\u003e\u003c\/p\u003eAbove all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Benjamin Delwiche\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/01\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.16h x 8.28w x 1.27d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780744095647\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBenjamin Delwiche\u003c\/b\u003e is a content creator, baker, and math teacher based in Los Angeles, CA. 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Whether he's creating instructional content or exploring new baking techniques, Ben loves sharing the joy of baking with his audience.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Benjamin Delwiche \/ Hardcover \/ English","offer_id":47278635647133,"sku":"9780744095647","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7ba18bc2-f312-4ae3-b2a8-388695db47b9.jpg?v=1759855867"},{"product_id":"turkuaz-kitchen-traditional-and-modern-dough-recipes-for-sweet-and-savory-bakes-a-baking-book-9781984862228","title":"Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - In her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shares 85 recipes for sweet and savory doughs and the dishes to make with them.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eBetül Tunç's love affair with dough began when she was just eight years old in Erzurum, a city nestled in northeastern Turkey known for its long and snowy winters. 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I've been waiting years for all of Sarah's cookie wisdom to transfer from her brain to my kitchen, and here it is! Sarah's recipes are reliable, approachable, and just plain crave-able. This world has reached peak cookie deliciousness thanks to Sarah.\"--Molly Yeh, star of \u003ci\u003eGirl Meets Farm\u003c\/i\u003e, author of \u003ci\u003eMolly on the Range\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e Chocolatey, fruity, crispy, chewy, classic, inventive--there's a foolproof recipe for the perfect treat for everyone in this cookie cookbook, including: \u003cul\u003e\n\u003cli\u003e Marshmallow Peanut Butter Brownies \u003c\/li\u003e\n\u003cli\u003e Olive Oil Sugar Cookies with Blood Orange Glaze \u003c\/li\u003e\n\u003cli\u003e Red Wine Cherry Cheesecake Swirl Bars \u003c\/li\u003e\n\u003cli\u003e Pan-Banging Ginger Molasses \u003c\/li\u003e\n\u003cli\u003e S'mores Cookies \u003c\/li\u003e\n\u003cli\u003e Snickerdoodles \u003c\/li\u003e\n\u003cli\u003e and many more! \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Organized into seven chapters and introducing innovative baking techniques, \u003ci\u003e100 Cookies\u003c\/i\u003e features dessert recipes ranging from the Classic Chocolate Chip made three different ways to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. With gorgeous full-color photographs throughout, this is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs. \u003cp\u003e\u003c\/p\u003eACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e, past winner of \u003ci\u003eSaveur\u003c\/i\u003e Reader's Choice Best Baking \u0026amp; Desserts Blog. She is \"the one who broke the Internet with her pan-banging cookies, large, chocolate-rich, and rippled like sandbars. And this book offers plenty of bangers, with a whole chapter of crinkly treats for those who like to make some noise on the way to dessert. Baking them all could be your winter challenge.\"--\u003ci\u003eThe Boston Globe\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e DELICIOUS SUCCESS: With more than 150,000 copies sold, \u003ci\u003e100 Cookies\u003c\/i\u003e is a resounding success, and the seasonal follow-up, \u003ci\u003eBaking for the Holidays\u003c\/i\u003e, is beloved by bakers nationwide. \u003cp\u003e\u003c\/p\u003e GREAT GIFT: With anyone-can-do-it recipes, this is a perfect anytime gift (birthday, holiday, Valentine's Day, housewarming, etc.) alongside a cute apron or baking product. Package this book together with \u003ci\u003eBaking for the Holidays\u003c\/i\u003e to create an adorable set for a lucky baker in your life. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Home bakers of all levels \u003c\/li\u003e\n\u003cli\u003e Fans of Sarah Kieffer's blog, Instagram, and cookbooks \u003c\/li\u003e\n\u003cli\u003e Owners of \u003ci\u003eDorie's Cookies\u003c\/i\u003e, \u003ci\u003eDessert Person\u003c\/i\u003e, \u003ci\u003eSnacking Cakes\u003c\/i\u003e, or \u003ci\u003ePastry Love\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Shoppers looking for a hostess or housewarming gift for bakers and cookie lovers \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sarah Kieffer\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/25\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.50w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452180731\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2020 pg. 94\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSarah Kieffer is the self-taught baker, photographer, and blogger behind \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e. She lives in Minnesota.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sarah Kieffer \/ Hardcover \/ English","offer_id":47280866033821,"sku":"9781452180731","price":47.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_82412fd4-075f-4550-88cc-3e1959812ad5.jpg?v=1759923432"},{"product_id":"ghost-food-75-spooky-fun-and-frightening-halloween-inspired-sweet-treats-9781510782617","title":"Ghost Food: 75 Spooky, Fun, and Frightening Halloween-Inspired Sweet Treats","description":"\u003cb\u003eAre you brave enough . . . \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e . . . to bake? \u003cp\u003e\u003c\/p\u003e Sneak into a haunted house to hunt for Marshmallow Ghosts and cast some spells to create a S'mores Marshmallow Ghost Tart. Stop by the Pumpkin Patch for some Pumpkin Spice Hot Chocolate while on the way to the Creepy Carnival to win a Zombie Candy Apple and Monster Fudge. 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With an audience of more than 300,000 followers across her social media platforms and more than 300 million views on Facebook, she strives to bring amusement and creativity to dinner tables all over the world. She was named one of Canada's next up- and- coming YouTube stars in 2016, and also sells pankobunny-themed treats on her Etsy shop.","brand":"booksdeli.com","offers":[{"title":"Cayla Gallagher \/ Hardcover \/ English","offer_id":47281471881373,"sku":"9781510782617","price":39.97,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_62bc0ee3-5ad4-496a-81dd-a40018d5fa8c.jpg?v=1759932305"},{"product_id":"scandinavian-from-scratch-a-love-letter-to-the-baking-of-denmark-norway-and-sweden-a-baking-book-9781984861948","title":"Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book]","description":"\u003cb\u003eIACP AWARD WINNER - Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA \u003ci\u003eSAN FRANCISCO CHRONICLE \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom chef Nichole Accettola, \u003ci\u003eScandinavian from Scratch\u003c\/i\u003e brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. 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She leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Nichole Accettola \/ Hardcover \/ English","offer_id":47281570611357,"sku":"9781984861948","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_625cfd1f-c455-4e2a-8b05-02ffc28a3928.jpg?v=1759934663"},{"product_id":"pan-y-dulce-the-latin-american-baking-book-pastries-desserts-rustic-breads-savory-baking-and-more-9780316293259","title":"Pan Y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)","description":"\u003cb\u003eFrom star baker Bryan Ford, a \"vast and vibrant\" baker's guide to Latin America (Maurizio Leo, author of \u003ci\u003eThe Perfect Loaf)\u003c\/i\u003e, sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. \u003cbr\u003e \u003c\/b\u003e \u003cbr\u003e Bryan Ford, the acclaimed author of \u003ci\u003eNew World Sourdough \u003c\/i\u003eand judge on Netflix's \u003ci\u003eBlue Ribbon Baking Championship\u003c\/i\u003e, is changing how the world bakes with recipes that are \"full of deep expertise\" yet \"unusually warm [and] friendly\" (\u003ci\u003eNew York Times\u003c\/i\u003e). 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She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. 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Favorites from the original recipe book are revamped to speak to our tastes today and to include whole-grain and\/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. \u003cp\u003e\u003c\/p\u003eTHE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, \u003ci\u003eTartine Bread\u003c\/i\u003e is the bread baking book they relied on. 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He enjoys writing on subjects that will truly be helpful to thousands of people. Ace has been very successful throughout his life in competitive situations, such as in sales, track and field, games, strength training, running businesses and anything else that he is currently focusing his attention on. Ace has led many teams to victory over the years and during that time has acquired a powerful set of motivational and leadership skills. Ace Attributes his success to his ability to focus his time, energy and strategic thinking skills to a particular goal in a relentless manner until it has been accomplished. Ace makes a strong effort every day to expand his knowledge so that he can bring you world class content each and every time. 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Along with almost 150 recipes, all beautifully photographed, Bobbie shares hundreds of tips, tricks, techniques, and must-have tools for successful baking. \u003c\/p\u003e\u003cp\u003eInside you'll find everything you need to make the classic desserts of Magnolia Bakery at home. 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Base recipes for doughs, fillings, and classic \u003ci\u003eviennoiserie\u003c\/i\u003e provide fundamental building blocks. \u003cp\u003e\u003c\/p\u003eOrganized into four categories--traditional breads, specialty breads, \u003ci\u003eviennoiserie\u003c\/i\u003e, and sandwiches--the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks--from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and \u003ci\u003eviennoiserie\u003c\/i\u003e making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ferrandi Paris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Flammarion-Pere Castor\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/06\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.30h x 8.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9782080433336\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFerrandi Paris\u003c\/b\u003e opened in 1920 to train culinary and hospitality professionals. 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In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for an English afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in \"Pride and Prejudice\"; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in \"Emma\"; and Jumbles, inspired by the cookies enjoyed by Fanny in \"Mansfield Park\". From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns \"Tea with Jane Austen\" has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as dried yeast, and electric mixers all the more!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pen Vogler\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Cico\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/11\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 64\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.40h x 4.90w x 0.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781782493426\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003ePen Vogler has written about food history for the press and edited Penguin's Great Food series. She has recreated recipes from the past for BBC television, and writes about them on her blog, Pen's Great Food Club (greatfoodclub.tumblr.com). Pen is the author of 'Dinner with Mr Darcy', also published by CICO Books. She lives in Hertfordshire, UK.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Pen Vogler \/ Hardcover \/ English","offer_id":47286241951901,"sku":"9781782493426","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_bac59bc2-4970-4efb-b266-2846283f50b8.jpg?v=1760017603"},{"product_id":"a-slow-rise-favorite-recipes-from-four-decades-of-baking-with-heart-9780593421581","title":"A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart","description":"\u003cb\u003eThe James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eDecades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. \u003ci\u003eA Slow Rise \u003c\/i\u003echarts its legendary history and showcases its most beloved recipes. \u003cp\u003e\u003c\/p\u003eThe heart of Dan's baking philosophy is his embrace of soft-skill baking--seeing, feeling, smelling, and even listening to your dough--over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill. \u003cp\u003e\u003c\/p\u003eHere, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns. \u003cp\u003e\u003c\/p\u003eA celebration of baking with heart and soul, \u003ci\u003eA Slow Rise\u003c\/i\u003e is a must-have for serious and novice home bakers alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Daniel Leader\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/15\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593421581\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDaniel Leader \u003c\/b\u003estudied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. His groundbreaking books \u003ci\u003eBread Alone\u003c\/i\u003e and \u003ci\u003eLocal Breads\u003c\/i\u003e are both IACP Award winners. 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In \u003ci\u003eMastering Bread\u003c\/i\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \u003cp\u003e\u003c\/p\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMastering Bread\u003c\/i\u003e is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marc Vetri,Claire Kopp McWilliams,David Joachim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/27\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.50h x 8.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984856982\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 11\/01\/2020 pg. 103\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, \u003cb\u003eMarc Vetri \u003c\/b\u003eis the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \u003ci\u003eGourmet, Bon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eMastering Pizza, Il Viaggio di Vetri, \u003c\/i\u003e and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e developed and implemented the fresh milling program for Vetri Cucina. 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And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. \u003ci\u003eSweet \u003c\/i\u003eis entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, \u003ci\u003eSweet \u003c\/i\u003efeatures simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Finalist for the 2018 James Beard Foundation Book Awards for \"Baking and Desserts\" and \"Photography\" categories\u003cbr\u003e\u003cb\u003e- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Baking\" category\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yotam Ottolenghi,Helen Goh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/03\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.30lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.80h x 7.90w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607749141\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/03\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 07\/01\/2017 pg. 99\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/28\/2017\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. 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Along the way he's discovered that behind every dessert, there's not just a recipe, but a story to share. From marriage proposals over a cup of hot chocolate, to the many first dates in the line outside his bakery, Ansel has come to realize that when there is pastry, there is a special moment behind it.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eLife's Sweetest Moments\u003c\/em\u003e, you'll find 42 heartwarming and uplifting stories of Chef Dominique's loved ones and regulars, paired with simple, achievable, but no less indulgent recipes for desserts and baked goods perfect for home bakers of all levels, including: \u003c\/p\u003e\u003cul\u003eCrème BrûléeHazelnut CakeEarl Grey French Toast with Orange Blossom Maple SyrupThe Ultimate CookieCinnamon Rolls with Maple Mascarpone IcingTiramisuHot Chocolate with Pink Champagne MarshmallowsVanilla Bean Birthday Cake with Homemade Sprinkles\u003c\/ul\u003e\u003cp\u003eIn this charming and beautiful book, the most accessible of Ansel's to date, you'll discover moving stories--like that of the two regulars, one an older woman who visited the bakery to buy a financier for her husband every morning, and the other an older man who every evening purchased after-dinner dessert tarts for his wife. It took years for Chef Dominique to realize they were, in fact, married to each other. When they requested a special dessert to celebrate their wedding anniversary, Chef Dominique combined their regular orders and created a Strawberry \u0026amp; Financier Fruit Tart.\u003c\/p\u003e\u003cp\u003eEven when there's no grand occasion or a specific holiday--you can sprinkle in a little bit of love to the day with \u003cem\u003eLife's Sweetest Moments\u003c\/em\u003e, just because.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dominique Ansel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/08\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.19lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.22h x 8.29w x 0.83d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063308091\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/01\/2024 pg. 93\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eAnsel, Dominique:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eIn 2011, James Beard Award-winning pastry chef \u003cstrong\u003eDominique Ansel \u003c\/strong\u003eopened his first shop, the eponymous Dominique Ansel Bakery in NYC's Soho neighborhood, with just four employees, and has since shaken up the pastry world with innovation and creativity at the heart of his work. He's been responsible for creating some of the most fêted pastries in the world, including: the Cronut(R) (named one of \u003cem\u003eTIME\u003c\/em\u003e Magazine's \"25 Best inventions of 2013\"), Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and more. For his prolific creativity, he was named the World's Best Pastry Chef in 2017 by the World's 50 Best Restaurants awards. \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e has called him a \"Culinary Van Gogh\" while the \u003cem\u003eNew York Post\u003c\/em\u003e coined him \"the Willy Wonka of New York.\" He has also been bestowed the prestigious l'Ordre du Mérite Agricole, France's second highest honor. 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With brand new recipes for cakes, cookies, desserts, breads and more, it's the kitchen essential for every kitten-cuddler. Kim-Joy is an expert in creating gorgeous animal-themed bakes, and her adorable feline characters have a purrsonality all of their own. Catering for a range of skills levels, whether you fancy baking Tiger Buns, Meow Bao, Kit-tea Scones or a Happy Purrrrthday Cake, bring joy to your cooking and a smile to every cat-owner's face with \u003ci\u003eBake Me a Cat\u003c\/i\u003e!.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kim-Joy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/25\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 7.10w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781787139411\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/21\/2023 pg. 1\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eKim-Joy\u003c\/b\u003e made it to the final of the Great British Baking Show 2018 with her unique, intricate baked creations that captured the hearts of the nation as well as Prue and Paul. Her beautifully decorated cakes - along with her calmness and vibrant positivity - put a smile on everyone's face and Kim-Joy has since earned a legion of baking fans around the world. Having previously worked in mental health, she now devotes her time to creating cakes and treats that bring a little Kim-Joy to as many people as possible. Her books Baking with Kim-Joy, Christmas with Kim-Joy and Celebrate with Kim-Joy have been huge hits around the world.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Kim-Joy \/ Hardcover \/ English","offer_id":47287401119901,"sku":"9781787139411","price":46.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b980de36-2731-4081-81ae-b0d615395739.jpg?v=1760041208"},{"product_id":"savory-baking-recipes-for-breakfast-dinner-and-everything-in-between-9780358671404","title":"Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFood \u0026amp; Wine's \u003c\/em\u003e28 Cookbooks and Food Books to Add to Your Shelf This Fall\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eBon Appétit\u003c\/em\u003e's 27 Best Cookbooks of 2022\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eThe Book on Pie\u003c\/em\u003e and \u003cem\u003eThe Fearless Baker\u003c\/em\u003e, a savory baking book for delicious baked goods at any time of day.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eSavory Baking \u003c\/em\u003eis the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.\u003c\/p\u003e\u003cp\u003eTake her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes--Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or...\u003c\/p\u003e\u003cp\u003eChapters span all day (and night) for freshly baked goods whenever the mood strikes: \u003c\/p\u003e\u003cul\u003eEasy and Essential BakesStovetop SavoriesYeasted DoughsPizzas, Flatbreads, and Stuffed BreadsPastriesSnacks, Bites, and AppsPies and Tarts \u003c\/ul\u003e\u003cp\u003eAnd for those who can't shake the sugar, there are \"sweet tooth breaks\" throughout. With Erin's can-do encouragement, expert tips, and \"Prep School\" features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erin Jeanne McDowell\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/11\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 384\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.04lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.00w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780358671404\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2022 pg. 20\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMcDowell, Erin Jeanne:\u003c\/i\u003e\u003c\/b\u003e - ERIN JEANNE MCDOWELL is an author, recipe developer, and award-winning food stylist with specialized focus in baking. Her first book, \u003cem\u003eThe Fearless Baker\u003c\/em\u003e, was named one of the Best Baking Books of 2017 by \u003cem\u003eThe New York Times.\u003c\/em\u003e She's a regular contributor to \u003cem\u003eNew York Times Cooking\u003c\/em\u003e, \u003cem\u003eFood52 \u003c\/em\u003e(where she also serves as Baking Consultant at Large)\u003cem\u003e, \u003c\/em\u003eand \u003cem\u003ePureWow\u003c\/em\u003e\u003cem\u003e. \u003c\/em\u003eShe hosts weekly baking classes on \u003cem\u003eFood Network Kitchen \u003c\/em\u003eand the series \"Bake It Up a Notch\" for \u003cem\u003eFood52\u003c\/em\u003e. Erin has been featured in \u003cem\u003eThe New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. \u003c\/em\u003eHer work has appeared in \u003cem\u003eThe New York Times, \u003c\/em\u003e\u003cem\u003e The Washington Post, \u003c\/em\u003e\u003cem\u003eBetter Homes and \u003c\/em\u003e\u003cem\u003eGardens Magazine, \u003c\/em\u003e\u003cem\u003eFine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. \u003c\/em\u003eShe lives and works in North Bergen, New Jersey.\u003cem\u003e \u003c\/em\u003e","brand":"booksdeli.com","offers":[{"title":"Erin Jeanne McDowell \/ Hardcover \/ English","offer_id":47287666442397,"sku":"9780358671404","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_1aeac7cd-0876-4b1d-a265-8531ac05d9ba.jpg?v=1760045106"},{"product_id":"the-art-of-lamination-xl-advanced-technical-laminated-pastry-production-2020-xl-edition-9781068650802","title":"The Art of Lamination XL: Advanced Technical Laminated Pastry Production 2020 XL Edition","description":"\u003cp\u003eJimmy Griffin a, is a sixth-generation master baker from Galway Ireland. He has forty years of experience in the bakery industry, growing up in the family business. He is a specialist in Viennoiserie, sourdough, bread and cake production. He is a lecturer at the School of Culinary Arts and Food Technology at TU Dublin, Ireland. He holds a Masters Degree in Food Product Development and Culinary Innovation. He is also a regular visitor to The School of Artisan Food at Welbeck in the UK and the Deutsches Baker Akademie in Weinheim, Germany, where he teaches laminated and non-laminated Viennoiserie. Jimmy regularly teaches and judges globally and, in recent times, has demonstrated and given classes in Brazil, Japan, Taipei, Iceland, Spain, France, Germany, Belgium, Poland, Croatia, Italy, USA and Russia, to name but a few. He also works as an advisor and consultant to industry. Jimmy grew up being competitive and, as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times, winning bronze at the Coupe D' Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master's competitions, the bakery Olympics of the industry. In 2016, Jimmy was appointed as President of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In 2015, he was also honoured by his Russian colleagues and awarded an Honorary Professorship from Stavropol University in Russia. In May 2019, he came out of competitive retirement to compete in the Coupe du Monde Chocolatine in Toulouse, France, winning the world silver medal for his creations in hand-laminated pastry at the event. He is very active on social media platforms and regularly updates his pages with exciting recipes, procedures, and products. Married to his wife Bogna, Jimmy has three children: Dillon (24), Janice (23) and Sophie (15) (2021). In addition to his test-baking passion, Jimmy is a licenced fixed-wing pilot, an aerobatic pilot, a seaplane pilot, a judo blackbelt instructor, a divemaster and a former marathon runner. He is currently studying to become a flight instructor. He enjoys writing, and his honours degree dissertation titled \"An investigative study into the beneficial use of seaweed in bread and the broader food industry\" has been viewed and downloaded over 6000 times. He has published 5 books on bakery recipes and methods in the last 15 months. He is the former President of the Alliance for Bakery Students and Trainees ABST and has been a jury member at the annual student competitions for over seven years. Jimmy is committed to the education of the youth as he sees the future of the industry in the hands of the youth and enjoys passing on and sharing his knowledge with them all. The Art of Lamination is not only a book, it is supported, complemented and updated with an array of social media platforms. Jimmy's YouTube channel http: \/\/www.youtube.com\/c\/JimmyGriffinbaking has videos of many of the aspects of the book. Jimmy's website, http: \/\/jimmyg.ie, has a wealth of information on baking and lamination, and his vibrant personal FaceBook page is updated daily. https: \/\/www.facebook.com\/jimmy.griffin.378. In addition, he has Instagram accounts @jimmyg51, @theartoflamination and a FaceBook page https: \/\/www.facebook.com\/theartoflamination\/ dedicated to the books.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jimmy Griffin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Barnacaf Enterprises Ltd\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/12\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 188\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.36lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.00h x 8.50w x 0.49d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781068650802\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eGriffin, Jimmy:\u003c\/i\u003e\u003c\/b\u003e - Jimmy Griffin a, is a sixth-generation master baker from Galway Ireland. He has forty years of experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He is a lecturer at the School of Culinary Arts and Food Technology at TU Dublin, Ireland. He holds a Masters Degree in Food Product Development and Culinary Innovation. He is also a regular visitor to The School of Artisan Food at Welbeck in the UK and the Deutsches Baker Akademie in Weinheim, Germany, where he teaches laminated and non-laminated Viennoiserie. Jimmy regularly teaches and judges globally and, in recent times, has demonstrated and given classes in Brazil, Japan, Taipei, Iceland, Spain, France, Germany, Belgium, Poland, Croatia, Italy, USA and Russia, to name but a few. He also works as an advisor and consultant to industry. Jimmy grew up being competitive and, as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times, winning bronze at the Coupe D' Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master's competitions, the bakery Olympics of the industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In 2015, he was also honoured by his Russian colleagues and awarded an Honorary Professorship from Stavropol University in Russia. In May 2019, he came out of competitive retirement to compete in the Coupe du Monde Chocolatine in Toulouse, France, winning the world silver medal for his creations in hand-laminated pastry at the event. He is very active on social media platforms and regularly updates his pages with exciting recipes, procedures, and products. Married to his wife Bogna, Jimmy has three children: Dillon (24), Janice (23) and Sophie (15) (2021). In addition to his test-baking passion, Jimmy is a licenced fixed-wing pilot, an aerobatic pilot, a seaplane pilot, a judo blackbelt instructor, a divemaster and a former marathon runner. He is also a qualified flight instructor. He enjoys writing, and his honours degree dissertation titled \"An investigative study into the beneficial use of seaweed in bread and the broader food industry\" has been viewed and downloaded over 6000 times. He has published 5 books on bakery recipes and methods in the last 15 months. He is the former President of the Alliance for Bakery Students and Trainees ABST and has been a jury member at the annual student competitions for over seven years. Jimmy is committed to the education of the youth as he sees the future of the industry in the hands of the youth and enjoys passing on and sharing his knowledge with them all. The Art of Lamination is not only a book, it is supported, complemented and updated with an array of social media platforms. Jimmy's YouTube channel http: \/\/www.youtube.com\/c\/JimmyGriffinbaking has videos of many of the aspects of the book. Jimmy's website, http: \/\/jimmyg.ie, has a wealth of information on baking and lamination, and his vibrant personal FaceBook page is updated daily. https: \/\/www.facebook.com\/jimmy.griffin.378. In addition, he has Instagram accounts @jimmyg51, @theartoflamination and a FaceBook page https: \/\/www.facebook.com\/theartoflamination\/ dedicated to the books.","brand":"booksdeli.com","offers":[{"title":"Jimmy Griffin \/ Paperback \/ English","offer_id":47287689478301,"sku":"9781068650802","price":78.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_aa0e7066-0f4c-4465-8853-7577eb923c1f.jpg?v=1760045694"},{"product_id":"wild-sweetness-recipes-inspired-by-nature-9780062958426","title":"Wild Sweetness: Recipes Inspired by Nature","description":"\u003cp\u003e\u003cstrong\u003eFrom the creator of the award-winning food blog, \u003cem\u003eButter and Brioche\u003c\/em\u003e, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn \u003cem\u003eWild Sweetness, \u003c\/em\u003e Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.\u003c\/p\u003e\u003cp\u003eIn more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer--a world of sweet escapism, using flavor to heighten our experience of food. 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Her work has been featured in numerous print and online media outlets such as \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eThe Wall Street Journal\u003c\/em\u003e, \u003cem\u003eThe Washington Post\u003c\/em\u003e, \u003cem\u003eThe Guardian\u003c\/em\u003e, and more. Thalia has collaborated creatively with an array of international brands, including Valrhona and Gucci, and has done work for radio, television, podcasts, and film. 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He enjoys writing on subjects that will truly be helpful to thousands of people. Ace has been very successful throughout his life in competitive situations, such as in sales, track and field, games, strength training, running businesses and anything else that he is currently focusing his attention on. Ace has led many teams to victory over the years and during that time has acquired a powerful set of motivational and leadership skills. Ace Attributes his success to his ability to focus his time, energy and strategic thinking skills to a particular goal in a relentless manner until it has been accomplished. Ace makes a strong effort every day to expand his knowledge so that he can bring you world class content each and every time. 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Lucie's creations are less sweet than American-style baked goods, allowing her subtle and unique flavor combinations to shine. Indulge in a moist \u003cb\u003eZucchini Honey Mascarpone Cake \u003c\/b\u003ethat highlights the tastes of summer, or a layered \u003cb\u003eChamomile Cake with Whipped Cream and Strawberry Sumac Jam \u003c\/b\u003ethat beautifully melds citrus and herbal notes. For an effortless bake, try \u003cb\u003eLucie's Blueberry Fennel Loaf\u003c\/b\u003e, or if you're feeling more adventurous, turn to her \u003cb\u003eBlood Orange Olive Oil Princess Cake\u003c\/b\u003e. 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She founded her bakery From Lucie as a love story to the French countryside, where she was born and raised. When she opened her little yellow cake shop in the heart of the East Village, it instantly drew lines of customers, earned rave reviews, and became a must-visit destination for dessert lovers.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Lucie Franc de Ferriere \/ Hardcover \/ English","offer_id":47858782011549,"sku":"9780593799758","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_1c963b11-1d94-4d3b-9dbe-b57580ad2fe5.jpg?v=1776860057"},{"product_id":"puff-pastry-cookbook-top-50-most-delicious-puff-pastry-recipes-9781523801725","title":"Puff Pastry Cookbook: Top 50 Most Delicious Puff Pastry Recipes","description":"Puff pastry is the definition of elegant simplicity. With decadent buttery layers of light, flaky dough, along with incredible versatility, puff pastry is an essential component of effortless yet sophisticated baking. Puff pastry is a classic staple that can serve as a base to many types of dishes. As you will find in this recipe book, puff pastry can be used to create a delicious breakfast, tasty snacks, amazing desserts and even dinner dishes. These puff pastry recipes are so good, you will surely be overwhelmed by their amazing taste. Easy to follow steps!Each of the recipes has easy to follow steps allowing anyone to make them in no time at all. Tried, Tested and SO GOOD!These recipes have all been tried out by us and we LOVE each and every one of them. 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