Presents over three hundred recipes featuring chocolate along with step-by-step instructions and color photographs of the finished dish.

Luxurious and deliciously decadent! With more than 300 luscious recipes – for cookies, bars, brownies, muffins, cupcakes, pastries, desserts, puddings, ice cream, cakes, candy, drinks and savoury dishes – this is the only chocolate cookbook you will ever need. Read the opening chapter for an entertaining introduction to the exotic story of chocolate, from its origins in ancient Mexico to the present day. This beautifully illustrated and easy-to-follow guide to creating scrumptious chocolate treats will delight every time and for every type of social occasion. Carla Bardi is the author numerous books on cooking including Italian Ice Cream (Apple Press, 2007). She has travelled extensively throughout Africa and many parts of Europe, and now runs a small vineyard and summertime restaurant on the shores of Lake Bolsena in central Italy. Claire Pietersen trained at Westeminster College, London, as a chef and has 16 years experience in pastry cooking across the world. She has settled down in Sydney, Australia.

The Golden Book of Pasta is your one-stop pasta cookbook. It features more than 100 delicious sauces to serve with quick and easy store-bought pasta, such as spaghetti, penne, and dried tagliatelle. You'll also find detailed visual-techniques pages that show you how to make exquisite fresh, filled, and baked pasta classics, including ravioli, tortellini, and lasagna. The final chapter focuses on noodles, presenting more than 60 recipes with ideas for serving an array of delicious oriental pasta dishes. "Buon appetito!" --Publisher description.

Presents over three hundred recipes for a variety of baked desserts, covering such categories as cakes, pies, tarts, cookies, and brownies, with advice on ingredients, equipment, and cooking methods.

Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian caponata. There are also delicious naturally gluten-free and vegan recipes to cater to a variety of dietary requirements. Each recipe helps provide an insight into the important role chocolate has played in Jewish communities across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today’s generation. Babka, Boulou & Blintzes is a unique collection published in conjunction with the British Jewish charity Chai Cancer Care.