We found 373 results for “
indigoBooksFood and DrinkBaking and Desserts


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The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes,…

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PRAISE FOR AUTHOR CECILE CANNONE’S MACARONS: “Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.” — The New York Times “Rival those in Paris.” — Zagat “Addictive.” — Time…

Best Holiday Sweets & Treats

by Daniella Malfitano

|This title releases November 1, 2016

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The holidays can be stressful, but baking a batch of cookies, fudge, or bars for your family doesn’t have to be. With classic ingredients and easy-to-follow instructions, Best Holiday Sweets & Treats has something for even the busiest holiday baker.…

Cake Decorating

by Dk

|This title releases November 1, 2016

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Cake Decorating shows you how to build, pipe, model, and airbrush birthday cakes, wedding cakes, and more, so you can create an edible masterpiece for any occasion. Photographic step-by-step tutorials showcase more than 70 techniques and 18 showstopping cake…

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A sumptous book of delicious tried-and-tested recipes that are ideal for afternoon tea.

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Chocolate captivates the imagination like no other ingredient. And no matter what you’re craving – something gooey, creamy, crunchy, chewy, melty, crumbly, chilly or cakey – chocolate satisfies your tastebuds and your soul like nothing else can.…

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Witty, one-of-a-kind, imaginative cupcake designs using candies from the local convenience store, no baking skills or fancy pastry equipment required. Spotting the familiar items in the hundreds of brilliant photos is at least half the fun. America's favorite…

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The New York Times bestselling authors of Hello, Cupcake! take geniusity to the next level, with bigger, bolder, better creations for every occasion Those cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder…

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Sourdough: The Gold Standard of Bread   More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take…

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What's the point of using a bread machine if you still have to prep the dough, make the filling, and watch it bake? Making bread should be simple. and now it is. Put down the dough and pick up this book. The No-Fuss Bread Machine Cookbook is the first and only…

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When you blend melted chocolate with corn syrup the result is a thick, pliable paste known as modeling chocolate. With a consistency similar to clay, modeling chocolate can be stretched, colored, rolled, molded, and sculpted into anything the creative baker can…