bloomsbury publishing plc bath (9 results)

Paperback. Condition: new. Paperback. The Little Books of Tips series is a collection of books, each 50 tips in size, delivering wisdom and advice on a whole range of popular subjects covering food, gardening, craft, sports and hobbies. Over quarter of a million copies sold across the series.With tips on creating classic favourites such as Viennese whirls through to advice on cookies, macaroons and savoury bites too. Baking lowdowns on how to create the perfect gift for sweet-toothed friends. 50 tips on how to make your best-ever selections of biscuit and cookie treats. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan. Destined to become the classic introduction to the wonderful world of Japanese cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. As seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix.From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery.With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth. The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery. A runaway success, the "Momofuku" cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. " Momofuku Milk Bar" finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics--all essentially derived from ten mother recipes--along with the compelling narrative of the unlikely beginnings of this quirky bakery's success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped the restaurants earn praise from the "New York Times "and the "Michelin Guide "and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery's most beloved desserts--along with ones for savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese--and 100 color photographs, "Momofuku Milk Bar" makes baking irresistible off-beat treats at home both foolproof and fun. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condition: new. Paperback. The Little Books of Tips series is a collection of books, each 50 tips in size, delivering wisdom and advice on a whole range of popular subjects covering food, gardening, craft, sports and hobbies. Over quarter of a million copies sold across the series.With tips on creating classic favourites such as Viennese whirls through to advice on cookies, macaroons and savoury bites too. Baking lowdowns on how to create the perfect gift for sweet-toothed friends. 50 tips on how to make your best-ever selections of biscuit and cookie treats. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condition: new. Paperback. The Little Books of Tips series is a collection of books, each 50 tips in size, delivering wisdom and advice on a whole range of popular subjects covering food, gardening, craft, sports and hobbies. Over quarter of a million copies sold across the series.With tips on creating classic favourites such as Viennese whirls through to advice on cookies, macaroons and savoury bites too. Baking lowdowns on how to create the perfect gift for sweet-toothed friends. 50 tips on how to make your best-ever selections of biscuit and cookie treats. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. As seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix.From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery.With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth. The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery. A runaway success, the "Momofuku" cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. " Momofuku Milk Bar" finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics--all essentially derived from ten mother recipes--along with the compelling narrative of the unlikely beginnings of this quirky bakery's success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped the restaurants earn praise from the "New York Times "and the "Michelin Guide "and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery's most beloved desserts--along with ones for savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese--and 100 color photographs, "Momofuku Milk Bar" makes baking irresistible off-beat treats at home both foolproof and fun. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condition: new. Hardcover. Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan. Destined to become the classic introduction to the wonderful world of Japanese cooking. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. As seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix.From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery.With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth. The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery. A runaway success, the "Momofuku" cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. " Momofuku Milk Bar" finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics--all essentially derived from ten mother recipes--along with the compelling narrative of the unlikely beginnings of this quirky bakery's success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped the restaurants earn praise from the "New York Times "and the "Michelin Guide "and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery's most beloved desserts--along with ones for savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese--and 100 color photographs, "Momofuku Milk Bar" makes baking irresistible off-beat treats at home both foolproof and fun. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan. Destined to become the classic introduction to the wonderful world of Japanese cooking. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.