{"title":"Baking \u0026 Sweets","description":"","products":[{"product_id":"panes-con-oficio-true-bread-a-professional-guide-to-breads-and-enriched-doughs-by-joaquin-llarias","title":"True Bread - Panes Con Oficio, 2nd Edition (Joaquin Llaras)","description":"\u003cp\u003e\u003cstrong\u003eREPRINT: New cover, same content.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA varied and comprehensive repertoire book begins with a broad introduction where the main ingredients of bread and basic stages of development are reviewed, with particular attention to the different body types and natural ferments mothers. Chapter bread is the most ambitious and displays a wide range of working with stepper ranging from classics such as Galician bread, baguette or peasant bread, to buns new especially healthy generation such as biological, buckwheat , Tritordeum or Kamut. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Italian dishes have a special role in the book and are the result of the author's own experience in that country. La Focaccia, ciabatta bolognese, the all'oglio panettone bread or even have a large number of pages, with step by step photos to reveal the essence that defines them. masses enriched as croissant, brioche Ensaimadas or complete the range of recipes, reaching a total of over 40 different elaborations (25 and 15 enriched breads masses). The book also has an educational section to make bread without professional equipment. Finally, the work is complemented by a series of videos that serve to gain a better idea of forming techniques, marking and cutting breads contained within its pages.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vilbo","offers":[{"title":"Default Title","offer_id":18003483623542,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/61CdpCZSyUL._SL1500.jpg?v=1697487540"},{"product_id":"free-author-talk-thurs-mar-14-david-lebovitz-the-perfect-scoop-revised-and-updated-200-recipes-for-ice-creams-sorbets-gelatos-granitas-and-sweet-accompaniments-6-30-7-30-p-m","title":"The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments (David Lebovitz) *Signed*","description":"\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv id=\":279\" class=\"ii gt\"\u003e\n\u003cdiv id=\":277\" class=\"a3s aXjCH\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eDavid's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). 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Combinations that continue being a sample of the versatility and potential of a complement called to have a much more relevant role in ice cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eMás\u003c\/em\u003e is the starting point of many other alliances between ice cream and toppings, as long as they have a common denominator, a criterion in their application and a prior study of their inclusion in the conditions in which they are exhibited and preserved.The book is structured in four major chapters that go over Solid Chocolate (stracciatella) and Comtessa; fruit and its possibilities (from the classic tutti-frutti to nitrogen); Marbling; and, finally, Chunks. Pastry components as universal as ganache and gianduja, contemporary gelling agents, lyophilized fruit, liquid nitrogen, common workshop tools such as silicone molds, guitar sheets, oven trays, and polyethylene frames, open a new playground for ice cream making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMario Masiá was captain of the Spanish Team which was the runner-up at the 2016 Ice Cream World Cup and Spain’s Ice Cream Champion in 2011. 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And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?\u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":32810460217484,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/61NlG6XhBML.jpg?v=1584820245"},{"product_id":"rosetta-costantino-southern-italian-desserts-rediscovering-the-sweet-traditions-of-calabria-campania-basilicata-puglia-and-sicily","title":"Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily (Rosetta Costantino)","description":"An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. \u003cbr\u003e\u003cbr\u003eAs a follow-up to her acclaimed \u003ci\u003eMy Calabria\u003c\/i\u003e, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with \u003ci\u003egrispelle\u003c\/i\u003e (warm fritters drizzled with local honey) and \u003ci\u003epitta 'mpigliata\u003c\/i\u003e (pastries filled with walnuts, raisins, and cinnamon). For the feast of \u003ci\u003eCarnevale\u003c\/i\u003e, Southern Italians celebrate with \u003ci\u003ebugie \u003c\/i\u003e(\"liars\"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar.\u003cbr\u003e\u003cbr\u003eWith fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.","brand":"Random House","offers":[{"title":"Default Title","offer_id":32970612998284,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91DYOOFG9aL.jpg?v=1585424963"},{"product_id":"chad-robertson-tartine-bread","title":"Tartine Bread (Chad Robertson) *Signed*","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eSigned bookplate mounted inside!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":32970665197708,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/61l3RgbS_qL.jpg?v=1585425156"},{"product_id":"stanley-ginsberg-the-rye-baker-classic-breads-from-europe-and-america","title":"The Rye Baker: Classic Breads from Europe and America (Stanley Ginsberg)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e“A must-have for all serious bread bakers; an instant classic.”―Peter Reinhart, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBread Revolution\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrue rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Rye Baker\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eintroduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epains de seigle\u003c\/em\u003e, the earthy ryes of Alpine Austria and upper Italy, the crackly\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eknäckebröds\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eof Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule\u003c\/p\u003e\n\u003cp\u003eRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Rye Baker\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis the definitive resource for home bakers and professionals alike.\u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":32970699374732,"sku":"","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91iOQcQYtsL.jpg?v=1585425281"},{"product_id":"alanna-taylor-tobin-alternative-baker-reinventing-dessert-with-gluten-free-grains-and-flours","title":"Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours (Alanna Taylor-Tobin)","description":"\u003cp\u003e100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours\u003c\/p\u003e\n\u003cp\u003eHave you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level.\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":33015265067148,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91IdGPXz1wL.jpg?v=1585598346"},{"product_id":"alice-medrich-gluten-free-flavor-flours-a-new-way-to-bake-with-non-wheat-flours-including-rice-nut-coconut-teff-buckwheat-and-sorghum-flours","title":"Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (Alice Medrich)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe James Beard Award–winning gluten-free cookbook, now in paperback!\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBaking with flavor flours—oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut—adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour, each one highlighting the best recipes that flour can be used for—be it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how it’s best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":33015326474380,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51Q9ntFE3dL.jpg?v=1585598598"},{"product_id":"pie-emily-elsen-melissa-elsen-the-four-twenty-blackbirds-pie-book-uncommon-recipes-from-the-celebrated-brooklyn-pie-shop","title":"The Four \u0026 Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop (Emily Elsen, Melissa Elsen)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the proprietors of the renowned Brooklyn shop and cafe comes the ultimate\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003epie-baking book for a new generation of bakers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMelissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four \u0026amp; Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.\u003c\/span\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":33171404947596,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91w59wX0eBL.jpg?v=1586230637"},{"product_id":"pre-order-bryan-ford-new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More (Bryan Ford)","description":"\u003cp\u003e\u003cem\u003eNew World Sourdough\u003c\/em\u003e is your go-to guide to baking delicious, inventive sourdough breads at home.\u003c\/p\u003e\n\u003cp\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.\u003c\/p\u003e","brand":"Quayside","offers":[{"title":"Default Title","offer_id":33171510526092,"sku":"","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91YZF6nelQL.jpg?v=1586231154"},{"product_id":"sarah-owens-sourdough-recipes-for-rustic-fermented-breads-sweets-savories-and-more","title":"Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More (Sarah Owens)","description":"101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food\u003cbr\u003e\u003cbr\u003eSarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.\u003cbr\u003e    \u003cbr\u003eSourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In \u003ci\u003eSourdough\u003c\/i\u003e, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, \u003ci\u003eSourdough\u003c\/i\u003e celebrates seasonal abundance alongside the timeless craft of artisan baking.","brand":"Random House","offers":[{"title":"Default Title","offer_id":33206354051212,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A1tObieHuuL.jpg?v=1586385353"},{"product_id":"erin-jeanne-mcdowell-the-fearless-baker-simple-secrets-for-baking-like-a-pro","title":"The Fearless Baker: Simple Secrets for Baking Like a Pro (Erin Jeanne McDowell)","description":"\u003cp\u003e\u003cspan\u003eWhen people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though performed culinary magic. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.\u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":33400020107404,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51RqonjO2FL.jpg?v=1587496180"},{"product_id":"mary-berry-mary-berrys-baking-bible-over-250-classic-recipes","title":"Mary Berry's Baking Bible: Revised and Updated: With Over 250 New and Classic Recipes (Mary Berry)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eBaking legend Mary Berry, longtime judge of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\" data-mce-fragment=\"1\"\u003eThe Great British Baking Show\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e, presents this revised and updated edition of her seminal baking book, featuring 250 recipes, including 20 all-new bakes, updated photography, and Americanized measurements.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eMary Berry’s Baking Bible\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e• Cakes:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eCookies and Bars:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMelting Moments; Orange and Chocolate Shortbread; Bakewell Slices\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eTraybakes:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eTarts and Pastries:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e French Apple Tart; Chocolate Eclairs; Profiteroles \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eBreads:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCrunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003ePuddings and Pies:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eSticky Apricot Pudding; Classic Apple Pie; Crème Brûlée\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e•\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eCheesecakes:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eReaders will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today’s home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!\u003c\/span\u003e\u003cbr\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":33447215038604,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81JDw8NbUzL.jpg?v=1683150251"},{"product_id":"regula-ysewijn-pride-pudding-the-history-of-british-puddings-savoury-and-sweet-2","title":"Pride \u0026 Pudding: The History of British Puddings, Savoury and Sweet (Regula Ysewijn)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eLet Regula Ysewijn’s \u003c\/span\u003e\u003ci\u003ePride and Pudding\u003c\/i\u003e\u003cspan\u003e take you to the heart of Britishness in this beautiful part-recipe, part-fascinating culinary history book of the British pudding that Heston Blumenthal would be proud of.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003ePride \u0026amp; Pudding\u003c\/i\u003e\u003cspan\u003e, food photographer and writer Regula Ysewijn takes you on a journey through the fascinating culinary history of Great Britain. 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