Crave : cupcakes, cakes, cookies, and more from an iconic bakery / Mcintyre Jackson, Carolyne

Baking
Cake
Cookbooks
Cupcakes
Desserts
Recipes

The Italian summer kitchen : timeless recipes for la dolce vita / Lewis, Kate

"For a culinary tour of Italy, or a master class in creating the nation's many regional gems in your home kitchen, you couldn't ask for a better tour guide than Cathy Whims. Cathy brings together dishes from Italy's many and varied regions, united by her masterful interpretation of cucina povera--literally 'food of the poor', which means fresh produce, local meats, handmade pasta and pizza and simple cooking methods. These recipes for drinks, appetisers, pasta, pizza, risottos, meat and fish and desserts are united not by region but by feeling: everything is authentically Italian yet easy for the home cook to create no matter where they live"--

K-quick : Korean food in 30 minutes or less / Joo, Judy
Korean food in thirty minutes or less
Chef, restaurateur, writer, and connoisseur of Korean fried chicken, Judy Joo has gained widespread acclaim for her vibrant approach to Korean cuisine. Now, she presents her latest collection of fresh, exciting recipes in K-Quick. Korean culture is everywhere, and luckily for us, so is its cuisine. With interest in K-Food at an all-time high, there has never been a better time to explore the incredible, diverse flavours of East Asia. K-Quick focuses on quick and easy recipes that blend creative flair with accessibility, ensuring every mealtime is a success. Showcasing a variety of quick-to-prepare dishes alongside a selection of traditional recipes, K-Quick offers a solution for the adventurous foodie who's strapped for time, ensuring that there's truly a dish for every mood. Each recipe features clear, time-specific instructions, and Judy will guide you through the process as you create delicious Korean treats in under 30 minutes. With K-Quick, it's never been this easy to bring the essence of Korean cuisine into your home.

Mostly French : recipes from a kitchen in Provence / Lee, Emma

Mostly French is a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child's home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavours. But just as deliciously, Mostly French is Makenna's story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honours her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. What makes this book special is Makenna's classic French staples--Roasted Tomato "Jam," Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L'Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.

Our American dream cookbook : favorite recipes & the inspiring journeys of 80 culinary trailblazers from Samuel Adams Brewing the American Dream / Koch, James

"Featuring 100+ must-try favorites from top food and beverage entrepreneurs who have realized their dreams of business ownership by serving up success in every bite. Each chef is part of Brewing the American Dream, the philanthropic arm of Samuel Adams/Boston Beer Company, created to help food and beverage entrepreneurs grow. Together, these masters serve up recipes that include plant-forward and vegan fare, to distinctive favorites with a twist-each easy to follow and paired with the perfect pint. Their creations and entrepreneurial spirit bring selections perfect for either a cozy night in or an event with friends and family. They also help celebrate the 40th anniversary of Jim Koch's launch of the Boston Beer Company and the 15th anniversary of Brewing the American Dream"--

Snacking dinners : 50+ recipes for low-lift, high-reward dinners that delight / Cyd, Leela
Fifty plus recipes for low-lift, high-reward dinners that delight
"These meals are the secret weapon of busy people. They are endlessly versatile, can accommodate any food preferences, and are easily scaled up or down, making them perfect for when you might be sharing your meal with family or friends. They are magical in their simplicity and promise, something every cook should have in their repertoire. Treat yourself to a snacking dinner tonight."--

Umai : recipes from a Japanese home kitchen / Mayson, Lizzie

With over 80 delicious dishes that evoke the country's rich heritage, Umai covers easy lunches, family favourites and classics designed for sharing, as well as simple and sweet desserts. Woven between the recipes are passages that will transport you to the enticing eateries of Japan. Venture to a traditional izakaya for classic small plates and recreate this at home, warm your soul at a no-frills hole-in-the-wall teishokuya or delve into unmissable delicacies at a local Japanese bakery - there's plenty to guide you through what to expect on your journey. Take this as your invitation to enter the Japanese home kitchen and gain a local's perspective on a cuisine that is known and loved around the world.

Vegan soulicious : plant-based island cooking / Williams, Clay

"Charlise Rookwood, vegan chef and host of The Black Vegan Cooking Show, is bringing plant-based cooking to a place we haven't seen it before. In her debut cookbook, vegan soulicious, Rookwood shares her favorite vegan dishes, as well as recipes that showcase African and Caribbean flavors that will make your taste buds sing, and in the process, she proves that plant-based food can be boldly flavorful, vibrantly beautiful, easy to make, and a reflection of cultural roots. Inspi red by her Jamaican and Mauritian heritage, Rookwood wants to help readers fall in love with their favorite childhood dishes all over again with a new, healthy approach, and spice up everyone's cooking with exciting flavor profiles and new techniques. Rookwood incorporates tropical and African influences in every recipe, from Ackee and Dumplings to Green Banana Porridge, Jamaican Bread Pudding, and Coconut Chutney, while telling stories about her family, growing up in London, working in the music industry, and traveling to visit her loved ones in Jamaica and Mauritius. The recipes in vegan soulicious span Jamaican comfort food, essential and outrageously delicious Mauritian condiments, and plant-based twists on familiar soul food favorites from the American South. Her cooking focuses on dishes that are naturally satisfying without meat and dairy, due to both the way they have always traditionally been enjoyed and thanks to clever innovations Rookwood has developed"--

Mangia : how to eat your way through Italy / Pasquale, Maria

"Travelling Italy isn't just about the sights, it's also about the food. For centuries, Italy has cultivated some of the world's finest produce, from plump tomatoes to nutty parmesan and velvety bottles of wine. It's a country that revolves around mealtimes, and no visit is complete without experiencing these culinary traditions. Mangia guides us through Italy's 20 regions, sharing the cuisine that defines each. Learn about their food histories and produce, discover what dishes to try (along with what drinks to pair them with), and learn about culinary festivals and experiences. You don't have to travel to the boot to try its food, though: Every chapter includes a recipe for readers to experience a bite of Italy in their own kitchens, written by chefs who run some of the world's best kitchens. In Italy, it's all about la dolce vita, and there's nothing that captures that better than a full table full of food"--

Well fed : how modern diets are failing us (and what we can do about it) / Collier, James

Stop and consider how you eat, beyond just for your health, but for the planet and all that populates it, too. Our excess of food choices is leading to a shocking amount of food waste annually, despite many still experiencing persistent undernutrition in many regions. The industrialization of eating has driven us to produce food that endangers biodiversity, is less nutritious than intended, causes unnecessary suffering and irreversibly harms the environment. Our environment is being destroyed, animals are increasingly exploited and metabolic diseases of excess prevail. This book takes a deep dive into how what's at stake goes beyond just our own health but that of our planet and the people and animals that populate it. James Collier gets to the bottom of critically important concerns that relate to poor nutrition and its impact on physical and mental health, the environment and animal welfare.