Baking
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Duncan Hines Complete Cake Mix Magic: 300 Easy Desserts Good as Homemade
Duncan Hines Complete Cake Mix Magic
300 Easy Desserts Good as Homemade
Paperback      ISBN: 0778804224

Enjoy cake baking the easy and delicious way

Anyone who bakes from scratch knows that baking cakes can be time-consuming and it can produce disappointing results. A cake mix is the perfect shortcut solution, because beginning with the best always gets you off to a great start. All you need to add is the rich and flavorful ingredients, such as eggs, sour cream, butter, chocolate or fruit -- the distinctive "homemade" taste no bakery cake can match.

This tempting selection of cake recipes will carry you through every occasion and you'll discover how to easily transform a basic cake mix into a mouthwatering dessert. The more than 300 recipes provide results that really do taste homemade -- in less than half the time it would take to bake from scratch.

Choose from more than 300 delectable recipes, including:

  • Single Layer Cakes
  • Multi-Layer Cakes
  • Tube and Bundt Cakes
  • Angel Food Cakes
  • Cheesecakes
  • Coffee Cakes
  • Loaves and Muffins
  • Cookies
  • Bars and Squares
  • Special-Occasion Desserts.

Along with wonderful recipes, you'll find tips and techniques for perfect cake baking every time -- and a wealth of baking knowledge. Complete Cake Mix Magic includes practical equipment information making it perfect for beginner bakers and a great refresher for the experienced. Simple recipes, basic ingredients and no experience required -- you'll find all the elements necessary for outstanding results.

Favorite Bread Machines Recipes
Favorite Bread Machines Recipes
Paperback      ISBN: 0806905409

100 brand-new bread machine recipes--all based on old family favorites--fun and easy to prepare, tasty to eat, and superbly nutritious. Every loaf contains only natural ingredients, and each recipe lists calories, protein, carbohydrates, fat, cholesterol, sodium, and fiber. Enjoy a whole range of tasty, healthy breads for holidays and celebrations from around the world. Find out how to convert favorite traditional recipes to specific bread machines, and how to invent original recipes. 128 pages, 6 x 9.

Healthy Bread in Five: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Healthy Bread in Five
100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
1st Edition    Hardcover      ISBN: 0312545525

The authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day presents a cookbook filled with quick and easy recipes for healthy bread that's a perfect gift for beginning bakers.

Their first book was called stupendous, genius, and the holy grail of bread making. Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zo Fran ois have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.

The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain.

Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have.

Jeff Hertzberg and Zo Fran ois met while taking care of their toddlers at a kids' music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.
Bread for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking
Bread for All Seasons
Delicious and Distinctive Recipes for Year-Round Baking
Paperback      ISBN: 0811805824

In the best-selling tradition of Beth Hensperger's earlier titles, this engaging collection of 80 mouthwatering recipes is inspired by international traditions and enhanced by a cornucopia of fresh, seasonal ingredients. Accompanied by a selection of special holiday breads, this gorgeously illustrated cookbook is sure to become an integral part of any bread lover's repertoire all year round.

Baking
Baking
1st Edition    Hardcover      ISBN: 0848731387
My Bread: The Revolutionary No-Work, No-Knead Method
My Bread
The Revolutionary No-Work, No-Knead Method
Hardcover      ISBN: 0393066304

When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

The Gluten-Free Baking Book
The Gluten-Free Baking Book
Paperback      ISBN: 0778802744

Where variety and manageable batches mix deliciously.

These outstanding recipes run the gamut of exactly the type of baked goods those managing gluten intolerance crave -- with a small twist. Based on extensive feedback, we've learned that gluten-free home bakers prefer small batches and yields from their efforts.

The reasons vary from space constraints (since people managing gluten intolerance typically require more products, which take up valuable cupboard, refrigerator and freezer space) to the sheer cost of the ingredients. The high cost of these ingredients often means that the baked goods tend to be enjoyed only by those actually suffering from the intolerance as opposed to other family members, friends and the like. And we've heard time and time again how much people crave variety and the ability to bake something that is quick, is easy to clean up and doesn't require hours of baking in the kitchen.

You'd never know that dazzling baked goods like these were gluten-free:

  • Muffins, loaves and mixes, including banana oatmeal muffins, date cashew loaf
  • Cookies and bars, such as crunch mocha cookies, almond macaroons, citrus squares
  • Cupcakes, including sour cream fudge cupcakes, mini carrot cakes, amaretto cheesecake
  • Crisps, crumbles, puddings and cobblers, such as baked pear pudding for two, strawberry rhubarb crisp, cr me caramel, peach cobbler
  • No-knead yeast breads, including lemon millet bread, pumpernickel
  • Tarts and pastry, including basic pastry, lemon meringue tarts, pumpkin tarts
  • Holiday baking, including sticky date pudding, Scottish shortbread, classic crepes

The authors also include handy and specially created glossaries for those managing gluten intolerance, including information on equipment, ingredients and techniques.

Pastry Paris: In Paris, Everything Looks Like Dessert
Pastry Paris
In Paris, Everything Looks Like Dessert
1st Edition    Hardcover      ISBN: 1892145944
Pastry Paris is a collection of photographs of the world's most enticing pastries set against the background of one of the world's most iconic cities. The confections are taken out of their display cases and photographed "on location" at Paris' best-known sights and everyday streetscapes, illuminating the visual and cultural connections between the city, its architecture, its culture, and its wildly beautiful desserts. Each entry is captioned, and the back of the book serves as a guide to the p tisseries where each of the pastries is created, with addresses, phone numbers, and m tro stops. The quirky, often humorous pairings of desserts and their hometown is a vicarious trip to that delicious city, where art and beauty can be found in everything from doorknobs to petit fours, a city that takes its desserts as seriously as its music, sculpture, and painting.
I'm Just Here for More Food: Food X Mixing + Heat = Baking
I'm Just Here for More Food
Food X Mixing + Heat = Baking
Hardcover      ISBN: 1584793414

Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.

Cake Mix Doctor Bakes Gluten-Free: Classic Cakes, Cookies, Brownies, Bundts, and Bars
Cake Mix Doctor Bakes Gluten-Free
Classic Cakes, Cookies, Brownies, Bundts, and Bars
Paperback      ISBN: 0761160981

Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten--a protein found in wheat, rye, and barley--has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well--832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili's, Ruby Tuesday, Outback Steakhouse, and others.

Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that's made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more--naturally, all gluten-free ingredients--and voil Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.