14 best dk cookbooks

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Breakfast

Soups and salads

Light bites

Main meals

Desserts

Cakes and muffins

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Equipment

Baking Techniques

Icing

Colorful Cakes

Bake It is chock full of beautiful photographs of amazing baked items that will engage aspiring young chefs. You'll also find advice on colors and decorations that complement and finish off signature bakes.

Triple-Layer Chocolate Cake

If you are a chocolate lover, you will adore this cake. The rich sponge is topped with mouthwatering icing and delicious chocolate curls.

Tomato and Onion Tarts

When cooked, puff pastry rises and leaves air pockets inside, making it light and fluffy. Although light, these tarts are surprisingly filling.

Mini Red Velvets

These lovely little red cakes are made up of a light sponge and yummy cream cheese icing. Topped with fresh raspberries, they are perfect to show off at any special occasion.

Gingerbread House

This beautiful gingerbread house is the perfect wintry centerpiece. Trace the templates from the end of this book to get the shapes just right.

Apples and Oranges

Looking for>Bake It contains more than 150 mouth-watering recipes to try including cakes, pastries, cookies, meringues, bread, tarts, pies, cheesecakes, as well as a handful of "no bake" recipes.

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Authentic recipes from the world's greatest beer festival

Celebrate traditional Bavarian cooking. With more than 60 recipes featuring authentic Oktoberfest flavors, Oktoberfest Cookbook covers everything from popular classics—such as roast suckling pig, hearty goulash, and red-cabbage sauerkraut—to candy apples, personalized gingerbread hearts, and other sweet treats.

Mixed salad with deep-fried Camembert

In this dish, fresh, crunchy lettuce leaves and crisp fried cheese come together on a plate—a real treat from Oktoberfest heaven. It is no wonder that this simple dish has so many fans.

Crispy duck with apple and onion stuffing

On the fairgrounds, ducks are roasted on the spit like chickens. At home, in the meantime, it's better to roast the duck slowly in the oven—that way, you get a lovely gravy, too.

Candied almonds & mixed nuts

Dry-roast the nuts in a large pan over low heat. Sprinkle a third of the sugar over the nuts and caramelize. Repeat with the other two portions of sugar. Finally, stir in the cinnamon. Remove from heat. Leave to cool briefly and serve while still warm.

Pork schnitzel cordon bleu

Wiener schnitzel yet again? No, today for a change let's have a crisp pork schnitzel prepared cordon bleu style—filled with ham and cheese.

Dessert dumplings with a sweet honey crust

When their mouth-watering, sweet smell wafts over the fairgrounds or through the house, resistance is futile. These divine dumplings are best served with vanilla custard, ideally homemade.

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How Can I tell if Meat is Good Quality?

We tend to believe that the freshest, most flavorful red meat is bright cherry-red, but is this always the case? Ask your butcher for their tastiest cut, and you might be shown one with a darker hue that has been aged over time to create a deeper flavor and more tender texture.

The Process of Sous Vide

Heat from the water bath penetrates the food's surface from all directions. The airless bag stops moisture entering or leaving and the core of the food gradually reaches the same temperature as the edges, so there's no temperature gradient.

Is it Better to Eat Vegetables Raw?

Cooking has a mixed effect on nutrients, destroying vitamins and antioxidants in some foods, while increasing them in others. To optimize health, it's important to eat a variety of cooked and raw vegetables.

An Essential Guide to Pots and Pans

The type of metal you choose for your cookware affects how food cooks, but more important is a pan's thickness: the thicker the base, the more evenly the heat from the burner spreads across it.

How do I Chop an Onion without Crying?

Damage to onion cells results in their releasing an irritating gas called the lachrymatory factor, intended to ward off animals and insects. Once this gas reaches the surface of your eyes, it reacts with water on your eyeballs and turns into sulfuric acid, among other irritating chemicals.

The Three Stages of Cake Baking

A cake goes through three stages of baking. The first stage is the rising phase, when the sweet batter inflates. In the second stage, the cake solidifies, fixing in place the hollows, or bubbles, that have formed in the batter. A bake ends with the third, 'browning' stage.

Pectin in Fruit Cells

Accounting for less than 1 percent of the fruit, pectin is concentrated in the core, seeds, and skin. It degrades as fruits age, so overly ripe fruit makes poor-quality jam. Fruits such as blackberries are high in pectin, Some, such as cherries and pears, have lower levels, so extra needs to be added during the jam-making process.