Brød og kager

From traditional favourites to innovative recipes that reflect today's tastes, this ultimate collection provides 300 recipes for one of life's great pleasures: home-baked bread.

An inspiring collection of quick and delicious puddings made with simple and fresh ingredients from Nigel Slater, the master of the easily prepared dish. In four sections Summer, Autumn, Winter and Spring he offers ideas for a wide range of mouth-watering and irresistible desserts all of which can be prepared in under half an hour.

The hosts of the vegan cooking show "The Post Punk Kitchen" are back with a vengeance -- and this time, dessert. A companion volume to "Vegan with a Vengeance, Vegan Cupcakes Take Over the World" is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When "Vegan Cupcakes Take Over the World," no dessert lover can resist.

Over many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. With over 200 classic cake recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone. Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year.

Nigel Slater's classic guide to comfort food 'Real food means big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.'

The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.

Winner of the Gourmand World Cookbook Award, Best Bread Book

Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times BestsellerBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, youll find recipes for the beloved TKOs and Oh Ohs (Kellers takes on Oreos and Hostesss Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

”MADMUFFINS” indeholder 25 forskellige opskrifter på madmuffins.Der findes mange opskrifter på søde muffins – men det er sværere at finde opskrifter på madmuffins.Hvad kan man bruge madmuffins til?De er super gode som:• erstatning for madpakken• et supplement til madpakken• tilbehør til supper• frokostret serveret med en lækker salat• mellemmåltidEksempler på opskrifter:Madmuffins med gedeost og chorizopølseMadmuffins med pizzafyldMadmuffins med laks og ærterMadmuffins med kylling og karryMadmufffins med tre slags osteOm forfatteren:Annette Søby har udgivet flere kogebøger, der henvender sig til de kropbevidste med en sød tand, den yngre generation, som skal til at lære at lave mad selvstændigt, og dem der gerne vil have sund mad til billige penge.

Join B. Dylan Hollis, bestselling author of Baking Yesteryear, on a cross-country culinary journey with 100 uniquely American recipes.From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip to taste everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas.You’ll be hitting the pavement in vintage style as you journey with Dylan through the culture capitals of America to savor the very best bakes the nation has to offer. His retro recipes span the decades from the 1900s to the 2000s and feature famous (and forgotten) desserts from every state.With his signature wry humor, Dylan explores the US and uncovers the history of nostalgic local favorites, including Boston Cream Pie on the cobbled streets of Beantown, Beignets in the sultry heat of jazzy New Orleans, and Date Cream scooped up poolside in Palm Springs.Baking Across America is the highly anticipated successor to Baking Yesteryear and delivers 100 wild, wacky, and wonderful recipes from every star-spangled corner of the good ol’ US of A.

Dreamy recipes for baby cakes, slices, tarts and other small, sweet morsels from the creator of the international bestselling Plain Cake Appreciation Society.

Planet Friendly Baking combines a love for scrumptious recipes and a passion for our planet. With over 50 stunning bakes and insightful chapters on Food Impact and Food Waste, readers can stay conscious as they snack their way through the seasons.

Bake It Easy is a celebration of good, honest baking, with 50 seriously impressive one-pan bakes.   The boys behind The Exploding Bakery are back with a bang. This time, they’re here to show you that low-cost, low-effort baking doesn’t have to be boring. From no-weigh cakes to make-ahead bakes, through storecupboard heroes, and seasonal stars, Bake It Easy takes the humblest of ingredients and transforms them into extraordinary tastes and textures.   With clear instructions, minimal equipment and vegan, and gluten-free options, Bake It Easy contains unbeatable one-pan recipes – each accompanied by a photo – that can be made in ANY home kitchen, by any baker. Discover recipes for Treacle Pudding Loaf and Toffee Apple Cake, plus PB&J Blondies, Tiramisu and Maple and Pecan Friand Cake, and so much more. So: hail the glorious mess that is home baking and get your apron on!

Bea's Bakery has been a much-loved fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Originally opened in 1968 by Sol Litwak and his son Jules, it was named after Sol’s wife Beatrice, known affectionately as “Bea,” and run by the father and son for over fifty years.In 2023, Jules decided it was time to pass the family business on to the next generation. He had many offers but knew that selling it to dynamic husband and wife Lenny Rosenberg and Adaeze Nwanonyiri, was bashert—a Yiddish word for something that’s meant to be.When Lenny, the son of a Hungarian baker who’d survived the Holocaust, married Adaeze, a Nigerian designer from a noble African tribe, it was a marriage made in heaven. As hosts of It’s a Sweet World for Jewish Life Television, they also knew the power of food to bring people together and allow them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all.This, their first book, is a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds. If you love to bake—and enjoy discovering new favorites as well as timeless old standards—you’ll find yourself making the recipes again and again to enjoy in the comfort of your own home.

Simple, nostalgic recipes from a trusted guide in the world of baking, the world of queerness, and the world of queer baking.

From the creative minds behindthe worlds favorite gourmet marshmallow companyXO Marshmallowexplore the world of marshmallow-making with over 50 recipes and countless tips and tricks to make your life a bit sweeter.Nobody knows marshmallows better than Kat and Lindzi, the founders of XO Marshmallow, a company that specializes in delicious, flavored gourmet marshmallows. In their debut cookbook, they share some of the secrets to their success. Infused with recipes, stories, and advice, join Kat and Lindzi as they walk you through their journey of marshmallow-makingfrom start to smore. You'll find instructions on how to make homemade marshmallows, a variety of flavors (including fan favorites like Salted Caramel, Rainbow Sherbet, and Champagne), and more recipes incorporating marshmallows that are perfect for any gathering, including homemade rocky road ice cream, marshmallow fudge, and the perfect cup of hot cocoa.The beautifully illustrated and contemporary feel of the XO Marshmallow Cookbook makes it just as giftable as it is practicalso use it, display it, and get creative. If you aren't having fun and making a little bit of a mess while you are making marshmallows, are you even doing it right?

Becoming the baker of your dreams is easy—all it takes is a healthy appetite for learning and pinch of persistence!You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching—he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left—using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations—each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.

Bring the spicy, magical, whimsical world of romantasy right into your home with these delectable recipes inspired by the foods, moods, people, and places in the books. Food looms large in romantasy stories, from the hearty breakfasts that warriors eat before battle, to the sumptuous candlelit banquets of roast meats that are served on holidays like the autumn equinox, to the honeyed or sugared sweet treats that lovers share during a rendezvous. If you are a fan of these novels—or if you need the perfect gift for someone else who is—this imaginative and colorful volume is sure to delight. The Romantasy Cookbook includes:Breakfasts and brunches to start a fantasy-filled day, like Aelin’s Mushroom Onion Scramble and Winter Solstice Ginger-Orange PancakesAppetizers ideal for a romantasy-themed book-club night, birthday party, or wedding shower, such as the Fairy Charcuterie Board for GrazingFeast-worthy main courses, from a Steak and Wild Rice Werewolf Bowl to an Autumn Equinox Pot PieDrinks, punches, and other libations, such as Cranberry Sangria Punch and Faerie Wine SpritzerLoads of fun and tasty desserts and sweets, from Starlight Jam Linzer Cookies to Xaden’s Mint Chocolate Cupcakes and beyondAuthor Gabriela Leon has devoted the last several years to recreating, for the modern kitchen, the best foods that romantasy heroes and heroines enjoy during their adventure-packed lives. With lots of color photos and including inspiring food-related quotations from the stories themselves, this inventive book will serve up years of delicious enjoyment for any romantasy fan.

Learn how to make bread simply and deliciously with three easy-to-master doughs for FOCACCIA, SANDWICH BREAD and PIZZA from the queen of dough behind your favorite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_). Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.  * Focaccia dough can be baked into flavorful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad.  * Sandwich Bread chapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist.  * Pizza dough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts. Bonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavorful highlights. Lacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread.   Whether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!

The demand for more recipes for cakes that taste like cakes, but are actually packed with healthy nutrients like cauliflower, spinach, nuts, pumpkin seed protein and more, has resulted in "Blend & Bake 2". This book, like "Blend & Bake", is a collection of recipes that are all gluten-free, lactose-free, dairy-free, refined sugar-free and developed with organic ingredients. "Blend & Bake 2" is divided into sections with new recipes for easy nutritious Blend & Bake cakes, 5 minute cakes, an all vegan cake section, small cakes and slices and hot drinks.Don't let time stop you from baking healthier and delicious cakes: Pour all ingredients into a blender and blend until smooth, pour the batter into a baking pan and bake the cake: Blend & Bake.Author is Charlotte Nikoline Breindahl, Cand. Scient. in Sports Science, complementary hormone therapist with a great passion for baking and experimenting with exciting ingredients, and with an equally great interest in helping her clients and fellow human beings find balance in life.

Efterspørgslen på flere opskrifter til kager, der smager af kager, men som i virkeligheden er fyldt med sunde, nærende sager som blomkål, spinat, nødder, græskarkerne protein og meget mere, har resulteret i "Blend & Bake 2".Denne bog består ligesom "Blend & Bake" af opskrifter, der alle er glutenfri, laktosefri, mælkefri, fri for raffineret sukker og udviklet med økologiske ingredienser. "Blend & Bake 2" er opdelt i afsnit med nye opskrifter på nemme nærende Blend & Bake kager, 5 minutters kager, et helt vegansk kage afsnit, små kager og snitter samt varme drikke.Det skal ikke være tiden, der stopper dig fra at bage sundere og lækre kager: Hæld samtlige ingredienser i en blender og kør til en ensartet masse, hæld dejen i en bageform og bag kagen: Blend & Bake.Forfatter er Charlotte Nikoline Breindahl, Cand. Scient. i Sport Science, komplementær hormonterapeut med stor passion for at bage og eksperimentere med spændende råvarer, og med lige så stor interesse for at hjælpe sine klienter og medmennesker til at finde balance i tilværelsen.

Hannah Grant er tilbage! For to år siden udkom bestselleren The Cake Cookbook, der revolutionerede det at bage uden raffineret sukker og uden mælkeprodukter, og nu er Hannah klar med med opfølgeren.TV-kokken har i The Bake Cookbook bog udviklet nye, lækre opskrifter, baseret på dogmerne fra The Cake Cookbook. Så stadig ingen raffineret sukker, ingen mælkeprodukter og glutenfri muligheder i alle opskrifter. Med The Bake Cookbook får du blandt andet opskrifter på klassikere som jordbærtærte, fastelavnsboller, kardemommesnurrer, kanelkage, kransekage, pølsehorn, burgerboller og meget, meget mere. Lær herudover teorien bag glutenfri bagning, og bliv mester i det glutenfri bageunivers.

Sarah is all about perfection and is determined to make her bakes the best they can be! Her lifelong passion for baking and recipes passed down from her Grandma Nora and mum. Put on the kettle and follow Sarah on her adventure into brilliant bakes, delicious delights and scrumptious scones for you to enjoy making with the whole family!