Baking - Confectionery
What to Bake & How to Bake It
Hardcover ISBN: 0714868655
A quintessential baking cookbook – with 500 step‐by‐step photographs – for both beginners and seasoned bakers, by Jane Hornby, author of the popular What to Cook and How to Cook It. What to Bake and How to Bake It is destined to be the new favorite cookbook of novice bakers, while offering plenty of inspiration for more experienced home cooks. With ten photos per recipe, the steps are easy to follow for fifty go‐to desserts, including classic cookies, family‐friendly cakes, elegant pastries, and much more. From Salted Caramel Shortbread Bites to Malted Milk Chocolate Birthday Cake, Skinny Blueberry Muffins to One Crust Apple and Blackberry Pie, and Sticky Pear and Pecan Toffee Cake to Vanilla Fruit Scones, there is a homemade treat here for everyone. Hailed as a "Gen Y Nigella Lawson" by Glamour, Hornby has a down‐to‐earth style that makes the impossible possible, and her new collection of foolproof, repeatedly tested, delicious recipes will ensure you’re confident in the kitchen.
Marbled, Swirled, and Layered
150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More
Hardcover ISBN: 0544453735
An award-winning photographer and the founder of the nationally recognized blog, Eat the Love, offers 150 recipes, along with baking and decorating tips, to help readers make gorgeous, tasty desserts including cinnamon spiral icebox cookies, pistachio-swirl brownies and triple-chocolate pie. 20,000 first printing.
Beautiful, Nutritious and Indulgent Raw Desserts, Treats, Smoothies and Elixirs
Hardcover ISBN: 1250117569
The two owners of The Hardihood, a raw superfood confectionary company, show home cooks how to make beautiful, raw desserts that use key healthy ingredients and powered super foods that will appeal to everyone and provide 100 recipes for such decadent delights as Chocolate Orange Cake and Banoffee Pie, nutritional breakdowns and food-styling techniques.
Mountain Berries & Desert Spice
Sweet Inspiration from the Hunza Valley to the Arabian Sea
Hardcover ISBN: 0711238529
In this eagerly awaited follow up to the Gourmand Debut Cookbook Award winning Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries & Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country’s culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south (where saffron- and cardamom-laced sweet recipes are a favourite). From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.
Classic American Desserts Reinvented
Hardcover ISBN: 1584798505
Matt Lewis and Renato Poliafito’s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location. Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.
Dump Cakes from Scratch
Nearly 100 Recipes to Dump, Bake, and Devour
Paperback ISBN: 1631062557
A collection of recipes for quick desserts made with inexpensive homemade cake mixes includes such offerings as pumpkin apple spice cake, cocoa berry crumble, and coconut macaroon bars.
Flour Water Salt Yeast
The Fundamentals of Artisan Bread and Pizza
1st Edition Hardcover ISBN: 160774273x
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.
Hardcover ISBN: 1620870991
Cake is the centerpiece of every birthday, every wedding,and every celebration. It can also bring enjoyment to an ordinary day, as awell-earned slice of delicious indulgence. Here are fifty-eight spectacularcakes from master confectioner and baker Jan Hedh, whose truly artistic touchwith desserts is a pleasure to behold. He takes you into his kitchen and showsyou the secrets behind his spectacular creations: the different types ofbatters and frosting, the best techniques for constructing layer cakes, andhow to make professional-looking decorations. Some of the tempting desserts featured here include: - Strawberry and Rhubarb Charlotte - Truffle Cake - Raspberry and Almond Layer Cake - Apple Meringue Cake - Marbled Chocolate Mousse Cake - Champagne Cake with Raspberry Jam Also featured are full-color photographs by CharlotteGawell, which not only display the cakes in all their mouthwatering glory, butalso illustrate every step of the baking and decorating techniques, making eventhe most detailed and delicate processes easy to understand. This is abeautiful collection of ornate cakes that every baker will want to master!
How to Bake Everything
Simple Recipes for the Best Baking
Hardcover ISBN: 0470526882
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.
The Nordic Baking Book
Hardcover ISBN: 0714876844
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US. From the publisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.