Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cakeboi PDF full book. Access full book title Cakeboi by Reece Hignell. Download full books in PDF and EPUB format.
Author: Reece Hignell Publisher: Page Street Publishing ISBN: 1645675777 Category : Cooking Languages : en Pages : 399
Book Description
Experience the Magic of Classic Aussie Bakes with MasterChef Australia Favorite Reece Hignell Reece Hignell, MasterChef Australia veteran and owner of the Cakeboi bakery, created this exceptional collection of classic Australian bakes so that anyone can become a baking pro. Inspired by his nan’s traditional desserts, this book is full of iconic cakes like his Spiced Rum Baba that made Katy Perry exclaim, “You’re the tits, Reece!” and his long-coveted Signature Lemon Tart. With chapters that lead you through everything from the basics of baking to creating your own sensational scones, sponge cakes and more, you’ll find all the inspiration and instruction you need to make a masterpiece in the kitchen.
Author: Reece Hignell Publisher: Page Street Publishing ISBN: 1645675777 Category : Cooking Languages : en Pages : 399
Book Description
Experience the Magic of Classic Aussie Bakes with MasterChef Australia Favorite Reece Hignell Reece Hignell, MasterChef Australia veteran and owner of the Cakeboi bakery, created this exceptional collection of classic Australian bakes so that anyone can become a baking pro. Inspired by his nan’s traditional desserts, this book is full of iconic cakes like his Spiced Rum Baba that made Katy Perry exclaim, “You’re the tits, Reece!” and his long-coveted Signature Lemon Tart. With chapters that lead you through everything from the basics of baking to creating your own sensational scones, sponge cakes and more, you’ll find all the inspiration and instruction you need to make a masterpiece in the kitchen.
Author: Reece Hignell Publisher: Page Street Publishing ISBN: Category : Cooking Languages : en Pages : 352
Book Description
No One Should Compromise When It Comes to Dessert Whip up the fluffiest sponges, the creamiest cheesecakes and the flakiest tarts using exclusively plant-based ingredients—without sacrificing flavor or texture! Reece Hignell, legendary MasterChef Australia alum and founder of Cakeboi bakery, has perfected vegan baking, and he’s ready to share how to satisfy your most intense sweet cravings. His delicious recipes will breathe new life into the nostalgic bakes you know and love with innovative techniques and thoughtful ingredients. Bake melt-in-your-mouth comfort desserts just like Nan used to make with the Dutch Apple Tart, Seriously Fudgy Chocolate Brownie, Wholesome Cherry Pie and Cinnamon Scrolls. Or indulge in traditional bakery-style classics with Red Velvet Cake with Cream Cheese Icing, No-Bake Key Lime Pie, The OMG Biscoff Cheesecake or Toasted Coconut, Chocolate and Raspberry Cake. With this complete guide to baking your favorite vegan treats, you’ll never compromise on dessert again.
Author: Eric Lanlard Publisher: Mitchell Beazley ISBN: 9781845336059 Category : Cooking Languages : en Pages : 0
Book Description
There are a few simple secrets to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, cookies or puddings, you will discover in Cake Boy how to make them the best. Cake Boy's simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Soufflè. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart.
Author: Ann Warren Publisher: Broadway ISBN: 9780385483391 Category : Baked products Languages : en Pages : 0
Book Description
A uniquely idiosyncratic New York establishment, The Cupcake Cafe is a cozy mecca for lovers of all kinds of delicious homemade baked goods, including muffins, scones, coffee cakes, waffles, pies, sticky buns, and doughnuts. But it is best known for its fanciful cakes and cupcakes, elaborately decorated with homemade butter cream frosting. From many-tiered wedding cakes to tiny cupcakes covered in fresh fields of flowers, to sheet cakes embellished in vivid colors with virtually any scene you can describe or imagine, The Cupcake Cafe's baked goods are renowned for tasting even better than they look. In "The Cupcake Cafe Cookbook, Ann Warren shares all her secrets, teaching the home cook not only how to bake all of the Cafe's ambrosial products, but also how to decorate with butter cream in her own wildly fanciful style. Photographs in color and black-and-white, as well as detailed instructions for mixing colors, shaping flowers, and creating balance, bring even the most elaborate decorating techniques well within the ability of any home baker. Writing not only with incomparable expertise, but also with the irreverence and wit that characterize everything she does, Ann Warren has re-created the entire unique Cupcake Cafe experience in book form.
Author: Edd Kimber Publisher: ISBN: 9780857830456 Category : Cake Languages : en Pages : 176
Book Description
This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.
Author: Jacob Tobia Publisher: Penguin ISBN: 0735218838 Category : Biography & Autobiography Languages : en Pages : 338
Book Description
THE NATIONAL BESTSELLER "Transformative ... If Tobia aspires to the ranks of comic memoirists like David Sedaris and Mindy Kaling, Sissy succeeds." --The New York Times Book Review A heart-wrenching, eye-opening, and giggle-inducing memoir about what it's like to grow up not sure if you're (a) a boy, (b) a girl, (c) something in between, or (d) all of the above. "A beautiful book . . . honest and funny."--Trevor Noah, The Daily Show "Sensational."--Tyler Oakley "Jacob Tobia is a force." --Good Morning America "A trans Nora Ephron . . . both honest and didactic." --OUT Magazine "A rallying cry for anyone who's ever felt like they don't belong." --Woman's Day As a young child in North Carolina, Jacob Tobia wasn't the wrong gender, they just had too much of the stuff. Barbies? Yes. Playing with bugs? Absolutely. Getting muddy? Please. Princess dresses? You betcha. Jacob wanted it all, but because they were "a boy," they were told they could only have the masculine half. Acting feminine labelled them "a sissy" and brought social isolation. It took Jacob years to discover that being "a sissy" isn't something to be ashamed of. It's a source of pride. Following Jacob through bullying and beauty contests, from Duke University to the United Nations to the podiums of the Methodist church--not to mention the parlors of the White House--this unforgettable memoir contains multitudes. A deeply personal story of trauma and healing, a powerful reflection on gender and self-acceptance, and a hilarious guidebook for wearing tacky clip-on earrings in today's world, Sissy guarantees you'll never think about gender--both other people's and your own--the same way again.
Author: Allyson Bobbitt Publisher: Penguin ISBN: 0143198335 Category : Cooking Languages : en Pages : 386
Book Description
Irresistible classic baked goods with a unique twist Allyson Bobbitt and Sarah Bell have been sharing their delectable creations with adoring patrons since the first Bobbette & Belle pastry shop opened its doors in 2010. Visitors come from near and far to enjoy a wide selection of cakes, cupcakes, tarts and their beloved French macarons and decadent hot chocolate. Beautifully packaged caramel corn, homemade marshmallows in soft shades of pastel and cookies are among a few of the favourite take-home treats. In Bobbette & Belle, Allyson and Sarah share their most loved recipes that fill their French-inspired pastry shops, from Soft and Chewy Ginger Cookies and Dark Chocolate Brownie Fudge Cake to Caramelized Almond Torte and Mile-High Lemon Meringue Pie. Over 100 recipes and variations including classic cookies and bars; cupcakes and layer cakes; loaves, scones, bundts and tortes; crumbles, tarts and pies; French macarons; confections and more to create your own magical world of sweets at home. Stunningly designed with gorgeous photography, this book is just as enchanting as the Bobbette & Belle treats themselves.
Author: Justin Gellatly Publisher: Penguin UK ISBN: 0241978785 Category : Cooking Languages : en Pages : 497
Book Description
Master bread and pastry at home - from sourdough to pizza, croissants to doughnuts Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more. Now, using this book, you can too, from the comfort of your own home. Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb. Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread. ____________________________ PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING: 'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian 'This book is as good for slavering over as it is to cook from' Nigella Lawson 'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent
Author: Frank Adrian Barron Publisher: HarperCollins ISBN: 0063040247 Category : Cooking Languages : en Pages : 429
Book Description
A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering. Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris’s different arrondissements, he would sample the assortment of patisseries on offer in each—Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies. But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he’d enjoyed growing up in Southern California—childhood favorites like his mom’s signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l’heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 59 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including: Spring—Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake Summer—Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries Fall—Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau Opera Winter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai’s gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.
Author: Reece Hignell
Author: Reece Hignell
Author: Reece Hignell
Author: Eric Lanlard
Author: Ann Warren
Author: Edd Kimber
Author: Jacob Tobia
Author: Allyson Bobbitt
Author: Justin Gellatly
Author: Frank Adrian Barron
Author: Robert Mapplethorpe