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Baker's Royale: 75 Twists on All Your Favorite Sweets
by Naomi RobinsonBaker's Royale turns basic desserts upside-down with addictive flavors and gorgeous presentations: the only sweets book you'll need this year!Baker's Royale is a dessert cookbook that revisits-and revamps-classic recipes for the modern baker. Naomi Robinson thinks outside the cake mix box in her kitchen and on her site, BakersRoyale.com, mixing and matching for mash-ups that wow. Her exciting flavor combinations and eye for the easiest show-stoppers struck a chord, and readers clamored for more of her inventive sweets.The book includes 75 classic recipes with a twist: Burnt Caramel Custard Pie French Silk Crunch Cake Cannoli Cakelets Raspberry Almond Opera Cake Apple Pie Marshmallows Shortcuts like premade cookie dough and candy garnishes make these desserts as practical as they are fanciful. Stunning photography throughout showcases Naomi's unique style, which is as delicious as it looks.
A Baker's Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery
by Tara JensenA year in the life of Instagram bread-baking sensation Tara Jensen as she teaches readers how to bake bread and pies, build the perfect fire to cook with, and live a simple, satisfying life.Why do so many people make pilgrimages to Tara Jensen’s North Carolina Smoke Signals Bakery? Why do over a 100,000 people follow her Instagram feed @bakerhands? It’s because Tara bakes the most exquisite bread in the US, using a wood-fired oven that she tends with her own two hands. It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.
Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques
by Lakshmi JagarlamudiThis book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
The Bakery Dragon
by Devin Elle KurtzThe heroic tale of a tiny dragon with a heart of gold and a taste for treats! A scrumptious picture book for fans of funny fairytales and fantastic beasts.Ember has always been different from the other dragons. His fearsome roar sounds more like a polite sneeze, and when he breathes fire, the villagers just pat his head and say awwww.Ember fears he&’ll never collect a respectable hoard of gold until a chance encounter with a baker causes his fortunes to turn (and his stomach to grumble). As the little dragon soon discovers, the gold you make is way better than the gold you steal—and gold that is shared? That&’s best of all.Magic shimmers on every page of Devin Elle Kurtz's feel-good picture book that celebrates baked goods, dragons, and generosity in equal measure. Filled with adorable illustrations, this is a perfect read aloud for bedtime or brunchtime!
Bakes That Break The Internet: All The Trending Bakes from Faultline Cakes to Freakshakes!
by Kat BuckleyTikTok Made Me Bake It!Packed with the internet's most-loved recipes including Anti-gravity Cake, Rainbow Cupcakes, Bronuts and Cookie Pies, Bakes That Break The Internet is your guide to recreating the decadent and indulgent snacks from your For You Page at home.From nostalgic treats like Jammie Dodger Ice Cream and School Dinner Cake to jaw-dropping desserts like Nutella Freakshakes and Faultline Cake, @TheBakingExplorer shows us the simple recipes and techniques to impress your friends and satisfy your sweet tooth.
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. CorriherThe James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science.Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous &“At-a-Glance&” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature &“What This Recipe Shows&” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—&“better baking through chemistry.&” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable &“little nuns&” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
Baking: Recipes for Cookies, Cupcakes & More (American Girl)
by American GirlThe IBPA Awards winner that’s packed with more than forty delicious, easy-to-follow recipes fit for any occasion—and perfect for every baker-in-progress.It’s easy to understand why baking is so much fun. There’s nothing quite as satisfying as measuring and mixing ingredients, putting dough or batter into a hot oven, watching—and smelling!—the transformation during baking, and finally removing delicious sweets from the oven. But the best part is sharing the treats you made with love with your friends and family. American Girl Baking provides decadent and delightfully simple recipes that everyone will love.Cookies: From cookie flower pops and cinnamon-sugar snickerdoodles to pinwheel icebox cookies to ice cream sandwiches—find something for every craving.Cupcakes: With kid-favorites flavors like PB & J, s’mores and snowball, and more adult flavors like carrot cake, red velvet, and white chocolate and raspberry, there’s something for every family member. Madeleines: Honey or orange, chocolate or vanilla, no matter what flavor they are—madeleines are a delicious and dainty treat!Baking: A wide range of sweets as diverse as chocolate truffles, rocky road fudge, fruity turnovers, caramel-glazed blondies, and everything in between. Whether you follow each recipe step-by-step or add your own unique twist, baking is a great opportunity to let your personality shine and to create mouthwatering goodies.The American Girl Baking book goes with the exclusive line of bakeware products from Williams-Sonoma and American Girl, but these delicious recipes can be made with the utensils you already have in your home.
Baking: The Ultimate Cookbook (Ultimate Cookbooks)
by Robert Gonzalez Dan CreanWith over 300 recipes, Baking: The Ultimate Cookbook provides you with everything you need to know to master the craft of baking!Baking is a rewarding craft. It is also a demanding one that requires precision and flawless technique. Baking: The Ultimate Cookbook provides everything you need to become a master, featuring over 300 recipes tested and authored by professional pastry chefs, insightful breakdowns of essential techniques and key ingredients, and stunning original photography.Inside this book, you will find:300+ recipes tested by award-winning professionals, bringing the very best baked goods from the world&’s cuisines into your homeHundreds of cookies, cakes, pies, and pastries that can satisfy any sweet cravingTips on purchasing and working with ingredients and much moreWhether you&’re trying to perfect a sourdough starter or just eager to soothe a craving for something sweet, Baking: The Ultimate Cookbook ensures you&’re always positioned to succeed.
Baking
by Dorie Greenspan<P>Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.") <P>In Baking: From My Home to Yours, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch. <P>Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "wow" occasion. Pierre Hermé's extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. <P>And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.
Baking: Cuisson - Livre De Patisserie
by Bruno Laval Rupard BensonFANTASTIQUE RECETTES DE PATISSERIE Cuire vos mets favoris dés aujourd'hui Lorsque vous lisez de la pâtisserie: Le guide ultime de la pâtisserie - Des recettes de pâtisseries - Livre de cuisine - Notions de pâtisserie, vous entrerez dans un nouveau monde délicieux de goût et de plaisir. Vous obtiendrez des informations essentielles sur la pâtisserie, des recettes cuites au four, et des techniques de pâtisserie. Ce livre explique ce qu'est la pâtisserie, et les différents ingrédients et techniques que vous utiliserez! La pâtisserie est différente de toute autre chose! Car les recettes de bonnes pâtisseries baignent dans leurs propres huiles, de sorte que vous n'avez pas à ajouter beaucoup d'huiles à vos recettes.
Baking
by James PetersonThe learn-to-bake master class in a book.The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake. Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:Pound Cake * Crème Anglaise * Chiffon Cake * Cheesecake * Classic Puff Pastry * Cherry Pie * Lemon Meringue Pie * Miniature Raw Fruit Tarts * Linzertorte * Cream Puffs * Chocolate Croissants * Cheese Danish * Basic Butter Cookies * Lemon Bars * Biscotti * Challah * Rye Bread * Focaccia * Blueberry Muffins * Scones * Flourless Chocolate Cake * Cheese Souffles * Miniature Cake Petits Fours * Apple Strudel * Napoleons * Rolled Fondant * Bûche de Noël * Éclairs * Mushroom JalousieCopious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:Troubleshooting Tarts and Pies * Baking "Blind" * Making Liquid Fondant * Coating a Cake with Hot Icing * Assembling a Layer Cake without Using a Cake Stand * Decorating a Cake with a Caramel Cage * Coloring Marzipan * Making a Rolled Cake * Decorating Cookies with Colored Sugar * Filling and Using a Pastry Bag * Kneading Wet Dough in a Food Processor * Scoring Dough * Shaping a Fougasse * Repairing Chocolate Mixtures that Have Seized * Cooking Sugar Syrup to the Soft Ball StageThorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
Baking: El recetario definitivo de la Repostería
by Roberto Reffray V. Rupard Benson¡Hornea tus placeres favoritos hoy! Lee este libro en tu PC, Mac, smartphone, tablet, etc. Cuando leas El libro de la Repostería: El recetario definitivo de la Repostería - Recetas de repostería - Recetarios de repostería - Fundamentos de la repostería, entrarás en un mundo nuevo y delicioso de sabor y disfrute. Ganarás conocimiento esencial sobre repostería, horneado y técnicas de repostería. Este libro explica lo que es la repostería y la variedad de ingredientes y técnicas que usarás. Este libro es unico en su clase. Ya que el horneado se hace en sus propios aceites, no tendrás que adicionar más aceite a tus recetas.
Baking (Idiot's Guides)
by Alexandra ZohnGeared for the baking beginner, Idiot's Guides: Baking offers a step-by-step, full-color tutorial on cooking basics, conversion information, substitution options (including gluten-free), and dozens of delicious recipes for cookies and cakes, pies and bread, and more. Readers will also learn how make the perfect meringue and how to decorate a cake.
Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker
by Sarah PhillipsBaking is a science. But who wants to spend hours in the kitchen experimenting? Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them.The perfect companion to every baker's cookbook collection, this nuts and bolts guide to baking is the only one-stop turn-to source for bakers—novice and experienced alike—providing all the simple tips for achieving flaky crusts, chewy cookies, moist cakes and more, every time.
Baking Across America: A Vintage Recipe Road Trip
by B. Dylan HollisJoin B. Dylan Hollis, #1 New York Times bestselling author of Baking Yesteryear, on a cross-country culinary journey with 100 uniquely American recipes.From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip to taste everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas.You&’ll be hitting the pavement in vintage style as you journey with Dylan through the culture capitals of America to savor the very best bakes the nation has to offer. His retro recipes span the decades from the 1900s to the 2000s and feature famous (and forgotten) desserts from every state.With his signature wry humor, Dylan explores the US and uncovers the history of nostalgic local favorites, including Boston Cream Pie on the cobbled streets of Beantown, Beignets in the sultry heat of jazzy New Orleans, and Date Cream scooped up poolside in Palm Springs.Baking Across America is the highly anticipated successor to Baking Yesteryear and delivers 100 wild, wacky, and wonderful recipes from every star-spangled corner of the good ol&’ US of A.
Baking All Year Round: Holidays & Special Occasions
by Rosanna PansinoRosanna Pansino, award-winning YouTube star, baker, entrepreneur, author, and proud dog mom returns with Baking All Year Round, the highly anticipated follow-up to her New York Times bestseller The Nerdy Nummies Cookbook.Baking All Year Round is filled with creative and delicious recipes for celebrating with friends and family throughout the year. There are eighty-six recipes covering holidays and special occasions such as Valentine’s Day, Mother’s Day, Father’s Day, Halloween, Christmas, birthdays, weddings, and more. Recipes include sweet treats like Blackberry Cobbler, Donut Cake, Confetti Pancakes, and BBQ Grill Brownie Cupcakes to savory dishes such as Heart Shaped Ravioli, Baseball Pizza, and cheesy garlic Breadstick Bones. Included in this book are several vegan, gluten free, or dairy free options. It’s the perfect cookbook for families to make fun food together and create lasting memories. Whether you’re celebrating at home or going to a party, Rosanna’s innovative ideas are sure to delight and entertain.
Baking All Year Round: From the author of The Nerdy Nummies Cookbook
by Rosanna PansinoBaking All Year Round is the second cookbook from Rosanna Pansino, the creator and star of YouTube's most popular baking show, Nerdy Nummies.This cookbook is dedicated to foods for all occasions, from Valentine's Day to Christmas and New Year's Eve. It is fully illustrated with recipes for colourful and creative baked goods, including autumn leaf cookies, red velvet Santa brownies, XOXO churros and many more. Get in the festive mood by creating themed desserts for holidays and special occasion, with family and friends. Whether you're headed to a last minute party or have plenty of time to prepare, this book has everything you'll need to make a lasting impression. There are also several recipes that are either gluten-free, dairy free, or vegan, so there's something for everyone to enjoy and celebrate all year round!Other recipes include: Wine gummy bears (Mother's Day)Mustache Donuts (Father's Day) Reindeer cake (Christmas) Breadstick bones (Halloween)Champagne cupcakes (New Year's) Pumpkin pie cookies (Thanksgiving) Heart-shaped ravioli (Valentine's Day)
Baking and Pastry Mastering the Art and Craft,2nd edition
by The Culinary Institute of AmericaThe most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Chapters include: Yeast Doughs; Yeast-Raised Breads and Rolls; Pastry Doughs; Quick Breads and Cakes; Cookies; Custards, Creams, Mousses, and Souffles; Icings, Glazes, and Sauces; Frozen Desserts; Pies, Tarts, and Fruit Desserts; Filled and Assembled Cakes and Tortes; Individual Pastries; Plated Desserts; Chocolates and Confections; Decor; and Wedding and Specialty Cakes. The book includes a total of 720 recipes - 150 all-new - ranging from "basic" to "advanced" in difficulty. In addition, appendices include useful conversion and equivalency charts, elemental recipes, templates, reading and resource information, and a glossary of terms.
The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask (Solutions To Every Problem You'll Ever Face; Answers To Every Question You'll Ever Ask)
by Lauren ChattmanMaster flaky pie crusts, watch your biscuits rise to new heights, and present golden-brown cookies every time. Filled with hundreds of insights and techniques, The Baking Answer Book has you covered. Pastry chef Lauren Chattman provides answers to all of your baking questions and creative ways out of every sticky mess you might find yourself in. Her tips, tricks, and secrets will take your baking to the next level.
Baking Artisan Bread with Natural Starters
by Mark FriendThe expert baker behind Kansas City’s Farm to Market Bread Co. shares his natural starter secrets in this complete guide to baking artisanal bread.There’s nothing quite like the pure, simple pleasure of freshly baked bread. And few bakers know bread like Mark Friend, founder of Kansas City’s Farm to Market Bread Company. For more than twenty-five years, Kansas Citians have enjoyed Mark’s fresh-baked creations. Now he teaches you how to bake their own artisanal sourdough, levain, rye, and biga at home.The key to achieving the full-bodied flavor of great bread is using a healthy, naturally fermented starter. Using four core recipes, Mark guides you from pre-fermented starter to warm, aromatic finish. He then offers variations to each recipe, allowing you to expand your baking repertoire.
Baking at Home Recipe Perfection
by Ellen ArgyriouBaking at Home Recipe Perfection contains simple, delicious recipes that anyone can make. From spinach and ricotta bake to date puddings with sticky toffee sauce, this collection covers a multitude of pastries, cakes, pies and muffins. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Baking at République: Masterful Techniques and Recipes
by Margarita ManzkeA stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.
Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake
by Michelle Polzine&“Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.&” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020&“This book . . . just keeps on giving. An absolute joy for bakers.&” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Transporting readers straight to the grand cafés of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco&’s best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats—many of them gluten-free—are smart, interesting, and foolproof, and deliver big flavor. Polzine&’s coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecake—even pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzine&’s quirky, relatable &“you can do this&” enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, with Baking at the 20th Century Cafe, Polzine offers a new entry into the essential baking cookbook canon.
Baking Bad
by Walter WheatWhat do you do when the greatest TV show ever has come to an end and you no longer have ground-breaking, meth-related drama to get you through the long winter nights? Answer: you create a cookbook full of baked delights, each made in loving reference to the story of our favorite chemistry teacher-turned drug-baron. Baking Bad is a recipe book full of real, edible recipes created in homage to the TV series that we STILL can't stop talking about. From "Ricin Krispie Squares" to Walt's signature"Buried Barrel Dessert," each of these recipes is 98% pure and 100% edible and delicious. (No gasmask required.) Baking Bad will make the perfect gift for any fan, or a self-purchase for people who just can't resist one more, tasty, hit. After all, who could turn down "Tighty Whitey Bites," "Box-Cutter Donuts", or "Heisen(Batten) Burg Cake" (complete with black hat). Stylishly designed and illustrated throughout with full-color photos - each page is loaded with visual and textual references that fans will love and offers easy to follow guides to create real, delicious, and inspired treats. As Jesse would say: 'Let's Cook. B****."
Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro
by Pat Sinclair&“This baking bible is the perfect mix of solid techniques, good advice, and tried-and-true recipes . . . one of the best possible places to begin.&” —Gale Gand, James Beard Award–winning pastry chef With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair&’s years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time. This new edition of this basic, down-to-earth, reader-friendly baking guide is updated with beautiful full color photos throughout. &“Offers help for rookie bakers with tips and suggestions following almost all recipes . . . The book offers good reminders for all home bakers.&” —Chicago Tribune &“Sinclair knows what she&’s talking about. In her easy-going, uncomplicated manner, she leads beginning bakers through step-by-step instructions for everything from scones, biscuits, and cookies to pies, custards, and cheesecakes.&” —OneForTheTable.com