And dessert, Bakeland reveals, is no exception. Written by Marit Hovland, the Norwegian graphic designer, baker, and photographer behind the popular Instagram account and blog Borrow My Eyes, this gorgeous recipe book is a remarkably innovative and delicious homage to the beauty of the world around us that will delight lovers of baking, crafting, nature, and all things Scandinavian.With 50 tempting dessert recipes and 140 stunning color photographs, Bakeland is as much a treat for the eyes as it is for the tastebuds. Focusing on purity, season, and quality, Hovland offers a sweeter, more playful approach to the New Nordic cuisine trend made popular by chefs like Magnus Nilsson. Her belief that “inspiration can be found everywhere” shines through in each of her culinary creations, which replicate the most striking aspects of the natural world. From chocolate sea shells to edible butterflies and pinecone-shaped gingersnaps, Bakeland takes readers on an artful, tasty trip through nature in Norway, season by season. But better yet, these clever confections taste as good as they look, and each recipe is detailed, precise, and easy to follow, with no special equipment required. With step-by-step, illustrated instructions and an emphasis on simplicity, Hovland’s approach to baking is as accessible as it is delectable.

    They even have a word for this kind of coziness that comes with spending quality time in hearth and home when the days are short: "hygge". Trine Hahnemann is the doyenne of Scandinavian cooking, and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.

    With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary Berry Britain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades. This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time. From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.

    Taken from Britains top-selling BBC Good Food magazine, these imaginitive and easy recipes are guaranteed to guide you to baking success.From such delicious classics as Authentic Yorkshire Parkin and Shortbread, and the imaginative combinations of Raspberry and Blueberry Lime Drizzle Cake or Cranberry and Poppy Seed Muffins, to spectacular cakes such as Seriously Rich Chocolate Cake, there's plenty to keep your family and friends happy.These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

    Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her  quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

    No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson.

    Here are all the foods that make us feel good for breakfast, lunch, dinner, and midnight snacks.

    Get on the road to your best selfA meal planner companion to the New York Times bestselling The Skinnytaste Cookbook, this 52-week journal will help you take an organized, proactive approach toward the lifestyle you want.   • PLAN MEALS: look ahead and decide to eat healthy all week; choose snacks to pack for each day    • TRACK CALORIES OR POINTS: count what you take in so that you know what you’re really eating; compare tallies to your goals in ordeer to make progress    • LOG EXERCISE: pick an activity to do each day; note the calories you burned  With 20 Skinnytaste recipes, plus inspirational quotes and tips about superfoods, The Skinnytaste Meal Planner can guide you to becoming your best self.

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Trine Hahnemann serves up a cornucopia of festive recipes for brunches, cocktail and tea parties, lunches, and dinners, all filled with traditional goodies and delicious modern dishes. Enjoy regional specialties such as spiced gløgg wine, Slow-Cooked Goose with Apples and Prunes, Kale Salad with Pomegranate, Caramel Potatoes, Meatballs with Pickled Beets, and Chocolate-Dipped Candied Oranges. Skol!

    After a lifetime of obesity, following this way of eating began as a desperate plan to lose weight and evolved into a journey to manage my health and not just my weight. While I enjoy eating the best foods of my life and losing weight, I also have come to appreciate that my overall health has improved. I no longer need any of the four medications that I was on before I started keto. I no longer wait in the car or at the hotel while my family hikes. Now I’m the one who suggests that we go for walk or go kayaking or play at the pool. My husband and I have been on a ketogenic diet since June 2013, yet one of our physicians still asks whether this “diet” is sustainable in spite of our having lost a combined 180 lbs! Moreover, my husband's blood pressure has gone from the verge of needing medication to being low normal. Still, the physician asks if we can sustain it long term. In fact, more than one medical professional has told me that this way of eating is “too difficult to follow” or “too restrictive”. One of the goals of this cookbook is to prove that notion wrong. This cookbook has the "everyday" recipes that my family and I have enjoyed on our very own journey to health. There are some low carb “treat”, but the majority of the recipes in this book are the simple recipes that have become part of our day to day lives. There are delicious, filling breakfasts that will keep your tummy happy when it’s tired of scrambled eggs and bacon and hearty sides that will never make you feel deprived. This is “diet” food that you will be proud to share at any potluck and your “carbivore” friends will expect you to share! I snuck in a few very low carb treats for birthdays, holidays, or special occasions because these are the foods with which we have also celebrated on our journey. It is my sincere wish that these recipes can help you sustain a very low carb diet as a delicious life style. You can learn more about my journey from my YouTube channel, Cooking Keto with Kristie at https://www.youtube.com/channel/UCFGt... . You can also follow my Facebook page, Simply Keto or my website at www.cookingketowithkristie.com

     An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Savory Breakfast Rolls, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

    Eccentric owners, strange treasures, obscure facts—it's all here. Whip up a Triple Chocolate Scone while you read about the mechanical elephants at Waddeston Manor, savor an Apple & Cinnamon Scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall, or marvel at a Ightham Mote's Grade 1 listed dog kennel while you savor a Cheese, Spring Onion and Bacon Scone. 50 of the best scones in history and 50 of the best places to read about—you’ll never need to leave the kitchen again. Includes dual measures.

    This friendly guide breaks it down for you, meaning you won’t need to calculate any complex measurement conversions. Just follow the tips and instructions and you’ll be whipping up smaller batches of cakes, brownies, breads, pies, and so much more.Exactly the right amount―Portioned for just 6 cupcakes or 12 cookies, these baking recipes make the perfect number for serving a small gathering or just yourself.Customizable recipe yields―All of the ingredients are measured by both weight and volume so it’s easy to double or triple a recipe if you need to make more.Simple kitchen equipment―These sweets can be made with standard bowls and pans, with no need for any specialty or mini bakeware.Create perfectly portioned treats anytime with the Small Batch Baking Cookbook.