Full of mouth-watering flavours, sunshine and escapist adventure, The Heavenly Italian Ice Cream Shop will delight readers who enjoy Carole Matthews and Jenny Colgan. Anna and her partner Matteo are ready to embark a delicious Italian adventure. After a year and a half running their ice cream shop on Brighton beach and raising their baby Isabella, Matteo is starting to miss Italy. A shared passion for ices means it's easy to settle on a new business idea - they'll open a shop in Sorrento's cobbled square, a short walk from the sparkling blue sea. For a while, life is sweet; but then Matteo's overbearing family get involved … Anna's younger sister Imogen feels like things are finally coming together - she's living with boyfriend Finn in a beach house in Brighton, and her photography is taking off. Then her career stalls, and the lure of Capri - and a man from her past - prove difficult to resist. 'Kept me thoroughly entertained until the very last page' Novelicious 'Sweet, light and romantic' Closer 'A brilliantly written tale of sisterhood, family ties and love' I Heart Chick Lit 'Written very well ... I couldn't put it down!' Handbag.com 'A lovely read which left me smiling long after finishing it' Bookworm Ink

Full of mouth-watering flavours, sunshine and escapist adventure, Sorbets in Sorrento will delight fans of Vivien's Heavenly Ice Cream Shop as well as drawing in new readers with a taste for sweet treats and romance. Anna and her husband Matteo are preparing to embark on a delicious Italian adventure. After a year and a half running their ice cream shop on Brighton beach and raising their baby Isabella, Matteo is starting to miss Italy. A shared passion for ices means it's easy to settle on a new business idea - they'll open a sorbet shop on the town's cobbled square, a short walk from the sparkling blue sea. For a while, life is sweet; but then Matteo's overbearing family get involved...Anna's younger sister Imogen has settled in Brighton running Vivien's Ice Cream Shop with boyfriend Finn, and for the first time in her life, she's enjoying putting down some roots. But then, late in the summer, things start to change and her willpower is put to the test...

When Imogen and Anna unexpectedly inherit their grandmother Vivien's ice cream parlor, it turns both their lives upside-down. The Brighton shop is a seafront institution, but while it's big on charm it's critically low on customers. If the sisters don't turn things around quickly, their grandmother's legacy will disappear forever. With summer looming, Imogen and Anna devise a plan to return Vivien's to its former glory. Rather than sell up, they will train up, and make the parlor the newest destination on the South Coast foodie map. While Imogen watches the shop, her sister flies to Italy to attend a gourmet ice cream-making course. But as she works shoulder-to-shoulder with some of the best chefs in the industry, Anna finds that romance can bloom in the most unexpected of places.

A collection of over 200 recipes from the familiar to the exotic including sorbets, gelatos, parfaits, spooms and ice-creams. Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. The recipes cater for both adult and children's tastes. All are suitable for making with or without an ice-cream making machine.

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup;and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

**Gorgeous and romantic festive fiction from the author of The Heavenly Italian Ice Cream Shop** Hazel plans perfect weddings. But life is full of surprises... Hazel never set out to be a wedding planner – she was just helping her stressed sister Lila with cakes and décor for her big day. But when Lila and Ollie's summer ceremony is a runaway success, with guests raving about the food and styling at the pretty venue, word about Hazel's expertise soon spreads. Turning her talent into a new career, Hazel takes on new clients who expect the very best. She's promised lawyers Gemma and Eliot a snow-covered castle in the Scottish Highlands, and laidback couple Josh and Sarah a bohemian beach wedding in a Caribbean paradise. As weather, in-laws and wilful brides conspire against her, can Hazel get two very different couples to walk up two very different aisles to say 'I do'? And will she find her own happy ending along the way? Praise for Abby Clements ‘A warm and charming winter treat, sparkling with wit and the feel-good factor’ Miranda Dickinson ‘Sweet, light and romantic’Closer ‘Pure delight from start to finish’ Victoria Fox ‘Kept me thoroughly entertained until the very last page’ Novelicious 'Funny, inspiring and light hearted... The perfect Christmas read' Inspire 'Delicious and delightful' Woman's World

A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!