Food Network Magazine Baking For Fun: 75 Great Cookies, Cakes, Pies & More

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Synopsis
Whip up 75 extra-fun, zero-stress recipes for cookies, bars, cakes, cupcakes, and pies in this family-friendly baking book featuring 150 photographs and a convenient spiral binding!If baking makes you happy, you need this cookbook from Food Network Magazine! Inside there are dozens of recipes for people like you, who whip up cookies for no reason at all (you know someone will eat them!) and who keep extra butter and sugar on hand just in case the mood strikes to make a sheet cake. Whether you&’re a beginner or a pro, you&’ll find great new recipes—all with a full-page photo—for any time you&’re in the mood to bake. Inside you&’ll find: Simple snackable sweets like Chocolate-Covered Shortbread and Lemon Meringue CupcakesNew twists on favorite treats like Coffee-Toffee Chocolate Chip Cookies and Air-Fryer Pecan Brownies, Cinnamon Bun Apple Pie, Piña Colada Cheesecake Bars and more amazing recipes Over-the-top, wow-worthy creations like Tiramisu Layer Cake and Mile-High S&’mores Pie Dozens of helpful tips from the chefs in the Food Network Kitchen (like did you know a ½-teaspoon measuring spoon makes the perfect indent for thumbprint cookies!)A visual recipe index so you can pick your next fun project at a glanceHidden spiral binding so the book lays flat on your counter or table when you&’re baking Whether you&’re looking for an easy recipe to bake with kids or just want to do some stress-baking to escape from the world, there&’s tons of easy, foolproof recipes to satisfy you (and your sweet tooth!).
Copyright:
2024

Book Details

Book Quality:
Publisher Quality
Book Size:
176 Pages
ISBN-13:
9781958395066
Related ISBNs:
9781958395226
Publisher:
Hearst Home Books
Date of Addition:
Copyrighted By:
Food Network Magazine, LLC.
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Cooking, Food and Wine
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Food Network Magazine
Foreword by:
Maile Carpenter
Foreword by:
Liz Sgroi

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