Related to: 'Cox Cookies & Cake'

Mitchell Beazley

Chocolat

Eric Lanlard
Authors:
Eric Lanlard

'The dark stuff is the heart of the matter in Erica Lanlard's latest - and, dare we say, greatest - cookery book, Chocolat. It's a beautiful collection of recipes, but they're far more than just eye candy: they're deceptively easy to make and they really work.' -- Sweet ThingsMaster Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate. As a young patisserie chef, Eric was taught how to make chocolate and he went on to train as an apprentice chocolatier. He has since been fascinated with this ingredient, making it his mission to master the techniques of moulding, blending, shaping and baking with chocolate.Now you can share Eric's passion as he reveals his tried-and-tested techniques with this new selection of chocolate-based recipes, from quick bakes, cakes and simple sauces to show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate-lovers everywhere.From the Bakery features everyday treats such as Devilish Chocolate Brownies, Pain au Chocolat as well as a few classics inspired by Eric s travels including Chocolate Kouglof and Chocolate and Pistachio Biscotti.Desserts & Puddings is where Eric showcases his trademark glamour in his baking, with Gateau Opera and Chocolate Millefeuille as well as family favourites including Proper Chocolate Mousse, Hot Chocolate Soufflé and Chocolate and Banana Tart.Truffles & Treats include sweet treats from Old-fashioned Truffles to Chocolate Toffee, before Drinks, Sauces & Spreads where you can make your own homemade Hazelnut Chocolate Spread, as well as indulge in a selection of chocolate-based drinks and cocktails.

Mitchell Beazley

Eric Lanlard's Afternoon Tea

Eric Lanlard
Authors:
Eric Lanlard
Mitchell Beazley

Home Bake

Eric Lanlard
Authors:
Eric Lanlard
Mitchell Beazley

Totally Chocolate

Eric Lanlard
Authors:
Eric Lanlard
Mitchell Beazley

Couture Cupcakes

Eric Lanlard
Authors:
Eric Lanlard

Under the guidance of master patissier Eric Lanlard and fashion designer Patrick Cox, the cupcake receives a seductive makeover in this creative and innovative book. It features more than 60 ravishing recipes for fabulous cupcakes with recipes including Key Lime Cupcakes, Fat-free Jasmine & Violet Cupcakes and of course Bling Cupcakes. Edgy design and striking graphic photography make this a completely delicious new take on the world's most popular cake.

Mitchell Beazley

Tart it Up!

Eric Lanlard
Authors:
Eric Lanlard

Pies and tarts are the ultimate comfort food. Whether sweet or savoury, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book Eric Lanlard, AKA Cake Boy, demonstrates how to make the best pastry and shares his favourite recipes for sweet and savoury tarts and pies. His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavour combinations. In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - shortcrust (sweet and savoury), puff, almond, chocolate and brioche. There is a wealth of helpful baking hints to ensure a great bake every time.Savoury Tarts & Pies features such classics as a 'Proper' Quiche Lorraine and a Cider and Pork Pie plus attention-grabbing treats including Fig, Lardon and Dolce Latté Tart and Lamb and Moroccan Spice Pie. The chapter ends with a selection of quick bakes using ready-roll pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes.Sweet Tarts & Pies will bring some of Eric's trademark glamour to the dessert course - including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an Old-fashioned Apple Pie, Ginger Pear Frangipane Pie and a Classic Blueberry Pie. Once again there is a selection of quick bakes for desserts in a dash and a choice of accompaniments, including flavoured creams, spiced fruits and the perfect Crème Anglais.With foolproof recipes for tarts and pies that look and taste great, this wonderful book is a great way to bring some of Eric's culinary magic into your kitchen every time you bake.

Brian Dilg

Brian Dilg is a photographer, filmmaker, writer, and educator. Founding chair of the Photography department of New York Film Academy, he has also served as a spokesperson for Canon, for whom he created a series of photography tutorials.He has been involved in photography since childhood, growing up in the darkroom under the tutelage of his father and grandfather, both avid amateur photographers. His work has since been exhibited and collected worldwide, and published in the New York Times, Time Out, the Village Voice, and on book covers for Simon and Schuster, Hyperion, Doubleday, and others.

Catherine Gray

Catherine Gray is an award-winning writer and editor. Her work has appeared Cosmopolitan, GLAMOUR, the Sun's Fabulous supplement, Stylist, Marie Claire, YOU, Women's Health, Grazia, the Guardian, Shortlist, The Pool, BBC Earth, Emerald Street, Heat and the Daily Mail.When she's not writing, Catherine can generally be found trying to do crow pose in yoga and failing, watching low-brow TV meant for American teens, chatting up cute dogs in the park, or spending money on holidays when she should be saving it.Find out more about Catherine Gray on Twitter and Instagram @unexpectedjoyof.

Danielle Marchant

Danielle Marchant has a long work history as a successful executive coach in the corporate industry, working with top-level executives at companies such as HSBC, McKinsey Unilever and SAP. She has more than 13 years experience working with leaders in 20 different countries; and spent 3 years living and working in Asia, where she set up a pioneering coaching company and an award winning change management consultancy. After learning that goals and ambitions could be just as happily and successfully achieved when simply allowing the body and mind to pause, she adapted her coaching style with both personal and corporate clients to flow rather than fight against the ups and downs of life.Find out more about Danielle at www.lifebydanielle.com

Diana Henry

Diana Henry is one of our best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite and Simple. Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood

Dr Ross Bayton

Dr Ross Bayton gained a Bachelor's degree in tropical ecology, and later a Masters and a PhD, both in taxonomy. He is the co-author of RHS Genealogy for Gardeners and RHS Gardening School (both Mitchell Beazley), and worked for three years at BBC Gardeners' World Magazine.

Eric Zandona

Eric Zandona is Director of Spirits Information at the American Distilling Institute, and a writer for Distiller Magazine. He also runs the website EZdrinking.com and is an author/editor for the ADI's publishing arm, White Mule Press. He lives in Mexico.Twitter: @EZdrinking

Gizzi Erskine

After 7 years as a professional body piercer in Camden, Gizzi Erskine decided to pursue her life-long dream of being a chef. In 2003 Gizzi started training at the prestigious Leith's School of Food and Wine. She graduated the top of her year and went on to win a placement at BBC Good Food magazine, where she started to establish herself as an award-winning food writer and stylist. A career in TV started with the popular C4 primetime show, Cook Yourself Thin, and she has since appeared on dozens of shows from Iron Chef to Sky 1's Ones to Watch and Jamie Oliver's Food Tube network.Always at the forefront of any trend, Gizzi was one of the first to back the pop-up restaurant scene, and her food events and festival appearances are legendary for those in the know. She has been designated one of the London Evening Standard's 1000 Most Influential People six times.Gizzi has been a columnist for The Sunday Times Magazine, Contributing Editor for InStyle and has written for a wide variety of other magazines and newspapers such as Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and the Evening Standard. Her books include Cook Yourself Thin, Gizzi's Kitchen Magic, Skinny Weeks & Weekend Feasts and Gizzi's Season's Eatings.Find out more about Gizzi: Instagram @gizzierskine | Twitter @GizziErskine

Harriet Quick

Harriet Quick is an award-winning journalist, editor and author. She is a Contributing Editor to British Vogue and previously Fashion Features Director (2000-12) and Editor of Frank magazine (1998-2000) Harriet has worked in the fashion and design arena for 20 years. She won the prestigious Vogue Writing Talent Award and the Guardian/Jackie Moore Award and now contributes to a wealth of global titles including Vogue in the UK and China, Modern Weekly, WSJ Magazine, Love, Modern Weekly, the Financial Times and Wallpaper*. Harriet is the author of Catwalking: A History of the Fashion Model (Hamlyn 1996), Richard Prince (Sadie Coles Gallery 2003) and contributed to Sample (Phaidon 2006) and London Uprising (Phaidon 2017). Harriet works as editor-at-large for Lane Crawford and copywriter for brands including Chanel, Holland & Holland, Ochre and Manhattan Loft Corporation.

Heather Couper

Heather Couper is a past President of both the British Astronomical Association and the Society for Popular Astronomy. She is a Fellow of the Royal Astronomical Society and the Institute of Physics, and a former Millennium Commissioner, for which she was awarded the CBE in 2007.

Jake Spicer

Jake Spicer is an artist and drawing tutor based in Brighton, England. He is head tutor at the independent drawing school Draw, a co-director of the Drawing Circus and regularly runs portrait and figure drawing courses for the Camden Arts Centre and National Portrait Gallery.www.jakespicerart.co.uk@BrightonDrawing

Joe Tracz

Joe Tracz spent years investigating the unfortunate world of Lemony Snicket before becoming a writer and producer on all three seasons of Netflix's A Series of Unfortunate Events. An LA-based screenwriter and playwright, his work includes the Drama Desk-nominated adaptation of the first Percy Jackson novel, The Lightning Thief, and the cult musical Be More Chill.

John Williams

Executive Chef, John Williams has overseen The Ritz restaurant since 2004. The son of a Tyneside fisherman, today he is one of the most respected chefs in Britain. He is a humble man who, as a teenage chef, came from England's north-east to London, propelled by an ambition to cook for 'very special people'. That dream has long been realised: John's food is relished by royalty, and savoured by presidents and prime ministers. His career includes seventeen years in the kitchens of Claridge's.John has received numerous honours during his time at The Ritz, including a Michelin star (in 2016), an MBE and a Chevalier de l'Ordre du Merite Agricol (the first British chef to receive such an honour).

Kathryn Bruton

Kathryn Bruton has spent over ten years working in the food industry, from restaurant kitchens and private catering to working on Masterchef. She has also worked on a host of best selling cookbooks, as well as appearing frequently on Irish television. The Skinny Series (including Skinny Soups and Skinny Salads) reflects her ambition to create enticing and unusual recipes that are high in nutrition and low in calories.

Kati Gálusz

Kati Gálusz combined her love of amigurumi and her need for creativity with her three main interests: animals, great books, and movies.