Other books that might interest you

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  A Zombie Ate My Cupcake - 25...

  Lily Vanilli

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  Cupcakes have been iced up in pink and glitter for far too long...and now they are getting their revenge! Lily Vanilli shows how you can take inspiration from the macabre and grotesque to create some really evil-looking cakes that taste divine. Using natural ingredients and edible decorating materials, such as edible lustre dusts, gum paste and glazes, Lily shows you how to turn basic cupcakes into amazingly realistic and delicious sculptures, from Eerie Eyeballs to Ghastly Ghouls. For really gory desserts, why not make Dracula's Bite red velvet cupcakes, or some Bleeding Hearts, which are moulded with deep red fondant into human hearts and covered with a cherry blood sauce? You can also go for heavenly Fallen Angel Cakes, made with a divine honey-flavoured icing, or indulgent, truly dark chocolate Devil's Food Cupcakes, with ganache icing and chocolate devil's horns. With 25 brilliant recipes and tips and tricks throughout, this is the perfect introduction into the world of alternative cake decoration.Since she started out selling her cakes at a market in East London, Lily Jones (aka Vanilli) has gone on to become one of Britain's best-loved artisan bakers. With a star-studded client list and a thriving bakery on Columbia Road, Lily's bakes are famous for their unique flavour combinations, spectacular design and exquisite taste. www.lilyvanilli.com

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  Perfectly Dressed Salads

  Louise Pickford

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  Find fresh inspiration with these delicious recipes for perfect dressings and use them to add new depth of flavour and pizzazz to your salads.

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  Cooking Apicius

  Apicius

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  Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.

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  Bronte at Home: Baking from the...

  Bronte Aurell

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  Brontë Aurell shares her love of home baking and welcomes you to experience the warmth of her kitchen with this comforting collection of bakes and treats from Scandinavia.
  From a batch of buns to a show-stopping Othello layer cake, Brontë's recipes inspire the feelings of pure delight that baking at home can bring. Try Brontë's Daim Cookies – wonderfully gooey and filled with pieces of chocolate-coated almond toffee. The Trays and Rolls chapter includes super-soft Rye Flat Rolls and Lemon and Blueberry cake. Try one of the Everyday Cakes such as Mamma Lena's Apple Pie or Tosca cake, a love story between almonds and buttery caramel. Brontë introduces Fancy Fika and Celebration Cakes including a truly delicious Rye Layer Cake with Cherries or the indulgent Mini Liquorice Pavlovas, Cremelinser and Éclair with Marzipan. There are recipes for buns, breads and crispbreads, as well as a host of treats sure to fill you with all the joy of home baking.
  Bronte at Home is a compilation of previously published favourites plus a host of new recipes.

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  Egg - A Dozen Ovatures

  Lizzie Stark

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  An unconventional history of the world’s largest cellular workhorse, from chickens to penguins, from art to crime, and more. 
  The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. 
  From Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich. 
  It has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky―the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother. 
  Filled with colorful characters and fascinating morsels, Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

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  Ice Cream Recipes - The Top 73...

  Nancy Ross

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  WANT TO LEARN THE TOP 73 MOST DELICIOUS ICE CREAM RECIPES? Whether you want to learn classic ice cream recipes or more unique ice cream recipes this book will help!!! Here Is A Preview Of The Type Of Ice Cream Recipes You'll Learn...Chocolate and Caramel Ice CreamFruit Ice CreamUnique Ice Cream RecipesHerbal Ice CreamsFancy Sorbets for Your HomeItalian GelatoFat Free Ice CreamMuch, Much, More!Here Is A Preview Of Some Of The Actual Recipes You'll Learn...Original ChocolateRocky RoadSalted CaramelStrawberry CoconutPeachRaspberry CheesecakeCoffeeKahlua Almond FudgeFrench VanillaOreo MintPeppermintMuch, Much, More!

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