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Books
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Ultra-Processed People : Why Do We All Eat Stuff That Isn't Food and Why Can't We Stop? (Paperback)€20.99
An eye-opening investigation into the science, economics, history and production of ultra-processed food.
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Baking Masterclass: the Ultimate Collection of Cakes, Biscuits & Slices€23.99
The Taste Top 100 Baking Masterclass cookbook is a sweet-filled tome that is the ultimate baker's delight. With hand-picked bakes that includes updated classics and seasonal favourites including lemon meringue pie, rich chocolate mud cake and the ultimate pavlova.
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Sourdough Breads from the Bread Machine€23.99
100 Surefire Recipes for Everyday Loaves, Artisan Breads, Baguettes, Bagels, Rolls, and More. Now you can enjoy the soul-warming aromas and beguiling flavors of homemade sourdough with much less fuss and with a whole lot less time in the kitchen.
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NOSH Everyday Gluten-Free : delicious, go-to-recipes for every day of the week.€10.50
Take the hard work out of gluten-free cooking Cook hassle-free, everyday recipes
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Cakes: Quick and Easy Proven RecipesSpecial Price €7.99 Regular Price €11.99
Cakes contains a host of delicious recipes for a wide range of buns, everyday cakes such as simple fruit cake, luxuriously indulgent gateaux, as well as cheesecakes and other pudding cakes.
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Sugar Brides & Grooms (Twenty to Make)€6.99
The book will be aimed at anyone from professional wedding cake decorators to amateur bakers tasked with making their own wedding cake, or that of a close relative or friend.
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Jamie's Food Tube: The Cake Book€10.99
Jamie Oliver's Food Tube presents The Cake Book, a collection of 50 deliciously inventive and exciting cake and cupcake recipes from Food Tube's own Cupcake Jemma.
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Essential bakingSpecial Price €12.99 Regular Price €19.99
This cookbook belongs in every kitchen because baking goes to the heart of cooking. International bestseller. 4 million copies sold worldwide.
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Crust : From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche.€23.99
With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy follow up to Richard's first book Dough, winner of the Guild of Food Writers' Award