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Bake Yourself Happy: Cheering Food For the Soul
by Summersdale PublishersWe all know that baked treats can warm our hearts as well as our stomachs, and that everything tastes better when you’ve made it yourself. This collection of delicious recipes is peppered with thoughtful quotes and fail-safe pick-me-ups, from piping-hot pies to sinful chocolate muffins. Bake these recipes and be down in the dumplings no more!
Baked: New Frontiers in Baking
by Matt Lewis Renato PoliafitoThe acclaimed bakers and authors of Baked return with an inventive array of treats to make any celebration even sweeter. Celebrating a year in desserts, BAKED&’s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. You&’ll discover creative treats like Rum-infused Hair of the Dog Cake for New Year&’s Day and Peanut Butter Sheet Cake for Texas Independence Day. Plus you won&’t want to miss Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and twelve Days of Cookies for Christmastime. With sixty-five gorgeous photographs and seventy-five unique recipes, you&’ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.
Baked
by Yzabetta SativaFew marijuana cookbooks acknowledge that cannabis is a spicy, harsh-tasting plant that's difficult to cook due to its flavor, consistency, and inability to dissolve in water. Baked addresses these issues head on by providing clear visual and textual instructions on how to make marijuana foods that look and taste great. These 60+ recipes counteract the problematic flavor, texture, and solubility of cannabis, producing delicious edibles that patients and recreational users alike actually enjoy eating. Author and chef Yzabetta Sativah specializes in producing healthy baked goods for medical marijuana users, including those with special dietary requirements. This book includes such gourmet delights as Marshmallow Meltdown, Dreamy Raspberry Bars, Lavender Love Bites, Aloha Hawaiian Bread, Baked Fudge, and Coco Nutty Lime Cookies, all certified classics at medical marijuana dispensaries across the country. More than just a cookbook, Baked offers a way to explore a healthier way of life by expanding culinary horizons.
Baked Elements: Our Ten Favorite Ingredients
by Matt Lewis Renato PoliafitoFrom the creators of the famous Baked bakeries: Seventy-two inventive new recipes featuring ten irresistible ingredients. In Baked Elements, the dynamic owners of Baked NYC and Baked Charleston, Matt Lewis and Renato Poliafito, put their favorite flavors to the test with seventy-two all-new recipes featuring ten essential ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana. From outrageous cakes, such as Lacy Panty Cakes with Whiskey Sauce, to unbelievable cookies, such as Lime Tarragon, to bars, milkshakes, pies, brownies, tarts, and more, these sweets are delicious enough to satisfy everyday cravings and special enough to spice up any celebration. Praised by Deb Perelman, creator of Smitten Kitchen, as &“full of the stuff of American bakery-case dreams&” and hailed by Serious Eats as &“drool-worthy,&” this essential tome is filled with infographics, quirky facts, and helpful notes that make baking show-stopping desserts as easy as pie.
Baked Explorations: Classic American Desserts Reinvented
by Matt Lewis Renato PoliafitoTraditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries. In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America&’s most famous sweet treats. From Mississippi Mud Pie to New York&’s Black & White Cookie and the classic Devil&’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito&’s signature tongue-in-cheek style—just like Baked&’s most in-demand item, also included here, the Sweet and Salty Brownie. They may not be your grandma&’s treats, but these new renditions of old favorites will have everyone begging for more.
Baked in America: The generous art of brownies, cupcakes, whoopies, muffins and more
by David Lesniak David MunizWhen it comes to baking, Americans clearly know a thing or two. Whether it's gooey chocolate brownies, perfectly iced cupcakes or chunky chocolate chip cookies, American baking is everywhere, and we love it. Baked in America is a bumper-sized celebration of American baking. From their London bakery, Outsider Tart, Americans David Muniz and David Lesniak are spearheading a welcome revival of the humble home-baked American cake (and brownie, and muffin and cookie!) and introducing us to a whole load of newcomers along the way. Their irresistible cookbook contains over 120 American recipes ranging from classic favourites such as juicy blueberry muffins, chocolate and walnut brownies and peanut butter cookies to a strawberry meringue torte, white chocolate and raspberry cupcakes, red velvet cheesecake and an outstanding array of whoopie pies. With full colour photography throughout and a stunning design this cookery book will be every baker's dream. Resistance will be futile.
Baked Italian
by Yzabetta SativaThe latest release in the Baked series of high-end marijuana cookbooks is Baked Italian which features over 50 savory gourmet meals for chefs with discerning palates. This is the marijuana cookbook for the Jamie Oliver generation, featuring easy-to-follow directions that enable even the most timid of cooks to create delectable meals of all kinds - including delicious seven-course repasts and wholesome recipes for a healthier and more mature variety of Mediterranean-inspired cannabis cuisine.Baked Italian was written for people who want to eat their high without sacrificing good taste and a well-rounded diet. Few marijuana cookbooks address the fact that Cannabis is a spicy, harsh-tasting plant that often doesn't cook particularly well due to its flavor, consistency and inability to dissolve in water. In addition, marijuana cookbooks often only provide recipes for a variety of unhealthy snack foods which is actually counterproductive for medical patients. Baked Italian addresses these issues head on by providing stunningly accurate visual and textual instructions on how to make genuinely nutritious and well-balanced marijuana meals that look and taste great. Most cannabis cookbooks simply instruct readers to make cannabis butter, and then add that butter to a variety of pre-existing, non-cannabis recipes. The results are a variety of meals that taste harsh, grainy, and difficult to swallow. The recipes in Baked Italian are designed to counteract the problematic flavor, texture and solubility of Cannabis in order to produce delicious meals that patients and recreational users alike will actually enjoy eating and looking at! Yzabetta Sativa goes even further and offers readers not one, but six, methods of extracting the THC from marijuana and using it to infuse her amazing array of seven course Italian meals.Chef Yzabetta Sativa, herself a medical marijuana user and supplier to high end Compassion Clubs throughout the 15 States where medical marijuana is legal, specializes in producing healthy cannabis-infused meals for medical marijuana users, including those with special dietary requirements. Her delicious recipes are tried-and-true and provide accurate information about regulating dosage and counteracting the harsh flavor of marijuana so that the food looks and tastes great.Whether you make these treats for recreational or medicinal reasons, you will enjoy the amazing range of tasty recipes served up in Baked Italian. The book includes such savory meals as marijuana-infused Lamb Carpaccio, Spaghetti Marinara, Fennel with Prosciutto, Layered Vegetable Casserole, Carthusian Cabbage, and of course Tiramisu, all certified classics with medical marijuana patients across the country.Baked Italian is the indispensable cookbook for today's gourmet marijuana chef. The book includes more than 50 road-tested recipes, with full sections on all aspects of Italian meals: Aperitivo, Antipasto, Primo, Secondo, Contorno, Dolce, and of course Caffee and Digestivo - something that no other marijuana cookbook has ever showcased. Gone are the days of pot brownies - they aren't healthy for medical patients, and they simply won't cut it for today's recreational users. Modern cannabis foodies have an educated palate and they are anxiously awaiting a genuine marijuana cookbook with healthy, full course meals and never-before-seen recipes like those featured in Baked ItalianMany cannabis cookbooks are cheap, black and white books containing no instructional photographs or directions, but Baked Italian is a full color masterpiece containing hundreds of beautiful photographs detailing the culinary process step by step and truly teaching budding marijuana chefs not just how to make treats, but also how to make healthy, wholesome meals infused with marijuana.More than just a cookbook - Baked Italian offers a way to explore a healthier way of life by expanding your culinary horizons with beautiful and delicious cannabis meals!
Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
by Matt Lewis Renato PoliafitoA dessert cookbook from a New York bakery with holiday recipes that are “personal and approachable, even for those who don’t consider themselves bakers.” (Giada De Laurentiis, chef and New York Times bestselling author of Everyday Italian)Celebrating a year in desserts from their beloved Brooklyn bakery, Baked, Matt Lewis and Renato Poliafito offer recipes for cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. Rum-infused Hair of the Dog Cake for New Year’s Day and Peanut Butter Sheet Cake for Texas Independence Day join Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and 12 Days of Cookies for Christmastime. With 65 gorgeous photographs and 75 unique recipes, you’ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.“Honey, don't open this book unless you are prepared to drop to your knees and, in my case, beg somebody to make you every one of these recipes! If you do cook, be prepared to run home, get out the pans, the measuring cups, and the ingredients and start baking January through December, all in a day or two—in this case, send me some!” —Whoopi Goldberg“I have all of the BAKED cookbooks because the recipes are inventive, delicious and always turn out perfectly.” —Zooey Deschanel
Baked With Love: Over 100 Allergy-friendly Vegan Desserts
by Brittany BerlinWere you under the impression that leading a healthy lifestyle means swearing off sweets forever or suffering through dry, tasteless cardboard disguised as cookies? Well, Baked with Love is here to dispel that myth. This book serves up wholesome recipes for a wide range of dietary preferences that taste so delicious they’ll have you and your loved ones coming back for seconds (and thirds, let’s be honest), proving once and for all that you can have your cake and eat it, too. Brittany Berlin, the food blogger behind The Banana Diaries, dishes up a yummy batch of simple and fun vegan twists on classic treats, a feat that has consistently surprised and delighted her readers. Need to whip up an allergy-friendly birthday cake for your child’s party that they and their friends will truly love? (We won’t tell them it’s refined-sugar-free if you don’t!) Want to prepare a gluten-free pumpkin pie that will satisfy even the pickiest of uncles at Thanksgiving dinner? How about grain-free, vegan chocolate chip cookies that remind you of Grandma’s beloved specialty? Baked with Love has you covered. With easy-to-follow recipes illustrated with rich photography, along with handy tips and tricks for healthy baking, Britt provides all the how-tos. All you need to do is bake with love. Brittany flawlessly brings together the healthiest and most delicious aspects of many popular dietary choices. Baked with Love features only the highest-quality ingredients and offers many gluten-free, grain-free, nut-free, and allergy-friendly options. All of the recipes are vegan, which means that they are free of dairy and eggs. Sample Recipes Include: S'mores Brownies Caramel Stuffed Chocolate Chip Cookies Red Velvet Cupcakes Chocolate Hazelnut Cake Brownie "Cheesecake"
Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, And More No-bake Desserts
by Faith Durand The Kitchn Stacy NewgentTreats you can make without putting on the oven—also includes many gluten-free desserts! With plenty of puddings—chocolate, pistachio, butterscotch, maple bourbon,rice pudding with lemon—plus Nutella fluff, Thai sticky rice with mango, wholesome “jello” made with fruit juice, no-bake cookies, icebox cakes with whipped cream and graham crackers, you’ll find tons of special, delicious desserts here—and lots of them are gluten-free too. Bakeless Sweets is the first cookbook to give you all of these beloved no-bake desserts in one big collection. “The fact that most of the recipes in Bakeless Sweets are naturally gluten-free makes it a boon for anyone who still wants decadent desserts without baking. Also, there’s root beer and cream soda terrine. Need I say more?” —Shauna James Ahern, author of Gluten-Free Girl and the Chef
Bakemoji: Emoji Cupcakes, Cakes, and Baking Sure To Put a Smile on Any Occasion
by Marion BeilinThey have invaded the internet, our text messages, and our emails, and now they are storming the kitchen! Emoticon cakes (or "emojicakes") are one of the latest trends in baking, pervading their way into the food world with their cute and charming expressions. Bakemoji is a pioneer in this trend, providing readers with instructions on how to make emoji cakes, as well as emoji cupcakes, biscuits, macarons, and pizza, featuring classic emoticons like the kissy face, the thumbs up, the snowman, the ghost, and even the infamous poop emoji. Accompany each recipe are beautiful full-color photographs displaying the finished products. A little sugar, chocolate, icing, or cheese and tomato sauce become a smile, a wink, or a corner kiss right inside your oven, cakes, biscuits, macaroons, pizzas, or tortillas created specifically to fit your mood! Share your joys and your emotions thanks to these beautiful, funny cakes and baked goods.
Baker Bettie’s Better Baking Book: Classic Baking Techniques and Recipes for Building Baking Confidence
by Kristin HoffmanLearn Pastry Recipes from Professional Cook Baker Bettie“I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking#1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and CookiesDo you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence.Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence!In this baking book, learn more about:The science of baking from a professional cookFoundational baking techniques and mixing methodsHow to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes!If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!
The Baker Chocolate Company: A Sweet History
by Anthony M. SammarcoDiscover the true story behind America&’s first chocolate company, formed in pre-Revolutionary New England. In 1765, the story goes, Dr. James Baker of Dorchester, Massachusetts, stumbled upon a penniless Irish immigrant named John Hannon, who was crying on the banks of the mighty Neponset River. Hannon possessed the rare skills required to create chocolate—a delicacy exclusive to Europe—but had no way of putting this knowledge to use. Baker, with pockets bursting, wished to make a name for himself—and the two men would become America&’s first manufacturers of this rich treat, using a mill powered by the same river upon which they met. Local historian Anthony Sammarco details the delicious saga of Massachusetts&’s Baker Chocolate Company, from Hannon&’s mysterious disappearance and the famed La Belle Chocolatiere advertising campaign to cacao bean smuggling sparked by Revolutionary War blockades. Both bitter and sweet, this tale is sure to tickle your taste buds.
The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest
by Adeena Sussman Jere And GettleTired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook.With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen.Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits.Some of the recipes you'll love . . .Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie
Baker Makers
by Kim SmithWith a focus on overcoming fails and pivoting to new ideas, this hilarious story stars a young boy who dreams of baking extraordinary cakes but struggles with perfectionism in the midst of competition from fellow Baker Makers. Naveen loves to bake. In fact, he’s sure he’s practically a master baker. So, he is thrilled when his class is assigned to tackle creative cake-making at Baker Makers Lab.Naveen is positive his cake will be the most astonishing and extraordinary one of all. But the mismatch between his fertile imagination and his actual skills leads to disaster.Will he find a way to embrace the unexpected? Find out in this delicious and delightful STEAM-centred picture book about letting go of perfection from New York Times–bestselling author-illustrator Kim Smith, creator of Boxitects.
Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker
by Rachel ConnersAmazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar–free desserts from the popular Bakerita blog Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.
The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes
by Jessica ReedThe ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies--with variations that combine to make dozens of desserts.
A Baker's Field Guide to Chocolate Chip Cookies
by Dede WilsonAmerica's favorite cookie gets the star treatment with 75 recipes ranging from kid-friendly to all grown up, using every variety imaginable of chocolate chips and chunks. Each cookie is photographed in full color, and the fun field guide format gives the details of each cookie "species" with entries on Type, Description, Field Notes, Lifespan, and Related Species. Special graphic icons show which cookies are good to make with kids, which freeze well, which are quick to make, and more. It's a must-have for chocolate lovers!
Baker's Field Guide to Christmas Cookies
by Dede WilsonMore than 75 favorite Christmas cookies from around the world will keep you making memories through many happy holiday seasons. This special field guide format gives you quick reference to the details of each cookie "species," including its Habitat (country of origin), Field Notes (helpful information), Lifespan (how long it will keep), and Related Species (recipe variations). You will also see at a glance which cookies are especially fun to make with kids and which are quick to prepare, which freeze well and ship well, and much more. And there are even creative tips on hosting a Christmas cookie decorating party or a cookie swap!
Baker's Field Guide to Cupcakes
by Dede WilsonWho wants cupcakes? Long a staple dessert of birthdays and holidays, cupcakes are more popular than ever kids of all ages. In A Baker's Field Guide to Cupcakes, you'll find 15 master recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively decorated cupcakes for holidays, special occasions, or anytime you need a treat! Adults will enjoy ringing in the New Year with "Champagne" Cupcakes or presenting someone special with a plateful of Heartfelt Cupcakes. On Mother's Day, kids can help bake Mom a batch of Breakfast-in-Bed Cupcakes, and they'll be delighted to dig into Dirt and Worms Cupcakes at a birthday party. With a color photograph of every recipe, A Baker's Field Guide to Cupcakes gives you everything you need to make scrumptious, fun, and irresistible cupcakes at any time of the year!
A Baker's Field Guide to Doughnuts
by Dede WilsonFor those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Baker's Field Guide to Doughnuts is the newest addition to the best-selling series from baking expert, Dede Wilson. In this whimsical collection, Wilson convinces us that homemade is the only way to enjoy the best-quality doughnuts, and moreover, doughnuts are no more difficult to make than a birthday cake or a batch of cookies. Where home bakers had once been daunted by the challenges of frying, flipping, and frosting, Wilson breaks down each doughnut with step-by-step instructions that are simple enough to guide anyone through creating doughnuts that look as beautiful as the photographs throughout the book. In over 60 different recipes, she includes all the essentials like cider doughnuts, old-fashioned buttermilk doughnuts, and French crullers, but adds a healthy dose of creativity as well. In the first part of the book she provides "The Master Recipes," a variety of basic doughnuts, frostings, fillings, and glazes. The second part contains "The Field Guide," where she puts together the master recipes in decadent combinations like chocolate caramel-bourbon-pecan doughnuts, crème brulée doughnuts, and German chocolate cake doughnuts. Innumerable in their variations and just plain irresistible, doughnuts are a baking delight won't go out of style. Wilson both celebrates and reinvigorates the doughnut-baking tradition in this guide, essential to any baker's cookbook collection.
A Baker's Field Guide to Holiday Candy & Confections: Sweet Treats All Year Long (Baker's Field Guide)
by Dede WilsonCelebrate the holidays (or any day!) with this “well-illustrated, carefully written compilation of candy recipes that aims straight for sweet-tooth heaven” (Baltimore Sun).Give your Valentine a special sweet, like Chocolate Hazelnut Italian Kisses, or scare up some frightfully delicious delights for Halloween, such as Spider Webs and Easy Marbled Candy Corn Bark. Featuring full-color photographs for each recipe, this cookbook’s fun field-guide format provides quick reference to each type of candy and confection “species” —including its Habitat (country of origin), Field Notes (helpful information), and Lifespan (how long it will keep). You’ll find classic candies, new twists on old favorites, and utterly original creations in this newest, sweetest offering in the Baker’s Field Guide Series from PBS cooking-show host Dede Wilson.“Organized by major and minor holidays (with a scattered ringer like National Licorice Day), each recipe is well positioned for the novice or experienced baker.” —Booklist
The Baker's Manual: 150 Master Formulas for Baking
by Joseph Amendola Nicole ReesIn addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic—formulas—or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
The Bakers of Paris and the Bread Question: 1700-1775
by Steven Laurence KaplanIn preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's The Bakers of Paris and the Bread Question, 1700-1775 focuses on the production and distribution of France's most important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. Kaplan shows how the relentless demand for bread constructed the pattern of daily life in Paris as decisively and subtly as elaborate protocol governed the social life at Versailles. Despite the overpowering salience of bread in public and private life, Kaplan's is the first inquiry into the ways bread exercised its vast and significant empire. Bread framed dreams as well as nightmares. It was the staff of life, the medium of communion, a topic of common discourse, and a mark of tradition as well as transcendence. In his exploration of bread's materiality and cultural meaning, Kaplan looks at bread's fashioning of identity and examines the conditions of supply and demand in the marketplace. He also sets forth a complete history of the bakers and their guild, and unmasks the methods used by the authorities in their efforts to regulate trade. Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. Long-awaited by French history scholars, The Bakers of Paris and the Bread Question, 1700-1775 is a landmark in eighteenth-century historiography, a book that deeply contextualizes, and thus enriches our understanding of one of the most important eras in European history.
Bakers on Board
by Sheryl Berk Carrie BerkIt's "anchors away!" for the Cupcake Club! Jenna's stepdad Leo is taking his family on a Caribbean cruise. Unfortunately, Jenna's younger siblings get the chicken pox, leaving Leo with four extra tickets. Enter Peace, Love, and Cupcakes! Leo says Jenna's four besties can come-in exchange for baking twelve thousand cupcakes for his company's pirate-themed event. Shiver me timbers, that's a lot of icing! Now veterans in the cupcake-baking game, the PLC takes on the challenge. But when a freak rainstorm flares up on the night of the big event, will it be rough seas for the girls?Sheryl Berk, New York Times bestselling coauthor of Soul Surfer, and her daughter Carrie, a cupcake connoisseur who has reviewed confections from around the world in her Carrie's Cupcakes Critiques newsletter, have cooked up a delightful series sure to be a treat.