The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream. Mike Russell started Baker Bleu with a bread obsession, three recipes, his life savings and a hard-won belief there is more to life than a soulless desk job. Here, in frank and glorious detail, he shares the secrets to his bakeries' cult following. Make one of the classic core recipes, from the country loaf to the everything bagels and challah, and discover at least three more ways to use that same dough - from seeded and fruit loaves to pizza, focaccia, empanadas and more. Bless your bread with the best sandwiches and tapas from Mike's favourite collaborators. Nail the Almost Croissant recipe (the home cheat's version!) and find yourself conjuring Lazy Mince Tarts, flaky danishes, and the famous Vegemite Twists. Make a project of the beloved Easter Cherry and Chocolate Bread. Conquer shortcrust pastry and serve up the greatest Salted Caramel Apple Pie. And when you've got loaves coming out of everywhere, for maximum enjoyment, explore the many excellent ways to repurpose and rejoice in yesterday's bread.

In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert - swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

Gentles and lady men, are you sick and tired of making the same baking recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear. Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humour, you'll be baking everything from chocolate potato cake from the 1910s to avocado bread from the 1970s. Having baked thousands of retro recipes from all kinds of antique cookbooks, Dylan's selected the best of the best for this bake book, sharing the shining stars from each decade. And since not every recipe Dylan bakes on his wildly popular social media channels turn out delicious, we've thrown in a few of the most disastrously strange recipes for you to try if you want to prank your friends, or if you're simply a glutton for punishment.

"Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--

This "book is written by Dr. Nicole Apelian, an herbalist with over 20 years of experience working with plants, and Claude Davis, a wild west expert passionate about the lost remedies and wild edibles that kept previous generations alive. The Lost Book of Herbal Remedies has color pictures of over 181 healing plants, lichens, and mushrooms of North America (2-4 pictures/plant for easy identification). Inside, you'll also discover 550 powerful natural remedies made from them for every one of your daily needs. Many of these remedies had been used by our forefathers for hundreds of years, while others come from Dr. Nicole's extensive natural practice. This book was made for people with no prior plant knowledge who are looking for alternative ways to help themselves or their families. This lost knowledge goes against the grain of mainstream medicine and avoids just dealing with symptoms. Instead, it targets the underlying root cause and strengthens your body's natural ability to repair itself. With the medicinal herbal reference guide included, it's very easy to look up your own condition and see exactly which herbs and remedies can help"--Amazon.com.

"Front and Back Stage of Tourism Performance situates our travel imaginaries, those dream destinations on our travel bucket lists, as co-constructed by the tourist industry, state development policies, and community negotiations, and as framed by modernity's new global cultural economy. As more people travel for pleasure than ever before, host communities and intermediaries are presented with tourism opportunities that all too often become flashpoints for local contestation and mechanisms for displacement. The ethnographically-grounded chapters describe tourist encounters shaped by geopolitics, complicated by war, and troubled by and enacted within the economic inequities of neocolonialism. The points of contact afford a unique vantage from which to view cultural identity, entrepreneurial strategizing, and natural resource management as global politics and relations of difference. They also illustrate the power of social networks, cultural display, and artistic performance as collective presentation, management apparatus, and structural critique. Drawing on a range of international case studies, this book will appeal to those interested in tourism, anthropology, global studies, environmental issues, microeconomics, and identity studies"--

This book embraces the unparalleled joys of baking seasonally and creatively. It invites you to choose your own adventure with unique features that inspire you to mix-and-match and create magic out of even the worst baking fails and to celebrate indulgence, slowing down and being in the (sweetest) moment. Nat Paull's recipes are inspired by classics the world over, but they are irreverent too, and in this book she delights in showing readers that once they get the foundations right the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket ). The pages are filled with authentic photography that works as a stunning visual endorsement of Natalie's favorite treats. The recipes are divided across ten chapters: Crusts, Doughs, Pastries & Crusts; Tarts, Pies, A Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches. Peppered throughout are infographics, offering readers a visual (pie chart) guide to following their baking hearts.

The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.

This is the story of a woman who was not a royal, not rich, not famous, simply someone who worked hard and enjoyed her life. Beginning in 1882, she ranged through life in the country, life in the town, life in her own house, and in that of others. She travelled, married, had children and a highly successful career. For while Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid, and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central, not only as a pleasure by itself, but as a diplomatic tool in a time when the world was embroiled in a worldwide war. Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. Through one eager eater, and one skilled cook, Annie Gray contextualises twentieth century food through two figures who were both intimately involved with it. Recipes include Georgina's German Kougelhof, Curried Brains, macaroons, Boodles Orange, Mousse de Maple and 'Chocolat Cake Good'.

A poignant and transporting cross-cultural love story set against the lush backdrop of the Sicilian countryside, where one woman discovers the healing powers of food, family, and unexpected grace in her darkest hour.

Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetiser (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes 60 recipes of various levels of difficulty.