This international case study book provides 27 expertly curated case studies on the topic of events management, each with detailed implementation instructions for the instructor.

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.

Natural Cakes teaches novice and experienced bakers alike to make their favourite baked goods with plant-based food dyes, natural sweeteners, and whole grains.

Minimise food waste and save time and money with recipes from zero-waste chef Rosie Sykes.

When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella's becoming the custodian of a collection of heirloom recipes that form the core of this book. You'll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You'll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.