The Best Bread Ever
Great Homemade Bread Using Your Food Processor
1st Edition Hardcover ISBN: 0767900324
The former owner of an award-winning French bistro reveals the secrets of his innovative, amazingly simple techniques for making delicious bread, from choosing the flour to converting a home oven into a bakery hearth, and offers seventy-five recipes.
The Best Quick Breads
150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More
Paperback ISBN: 1558321713
Collects such quick and easy recipes as Santa Fe scones, vanilla Belgian waffles, and pumpkin gingerbread, and includes instructions for syrups, jams, and variations.
300 Tried-And-True Recipes for Delicious Homemade Pie
Paperback ISBN: 155832254x
Presenting three hundred delicious recipes, the most comprehensive book ever written on American pie focuses on how to make this classic dessert at home, paying attention to ingredients, cooking utensils, oven temperatures, and of course, crust. Simultaneous.
Hardcover ISBN: 0517224909
The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops. PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen. More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones. PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.
The Bread Bible
1st Edition Hardcover ISBN: 0393057941
A collection of 150 baked bread recipes includes such options as yeast starters, flatbreads, sourdoughs, bagels, biscuits, and pizza dough, outlining key techniques in accessible language while offering complementary information on ingredients, equipment, and baking chemistry. 70,000 first printing.
The Baking Answer Book
Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask
Paperback ISBN: 1603424393
Every baker has pondered the wisdom of substituting one ingredient for another ("I don't have any cake flour. Can I use all-purpose flour?"), using a square baking dish instead of the rectangular pan the recipe requires, or constructing a fancy dessert with frozen puff pastry rather than homemade. Baking recipes require precision and attention — exact measurements, correct ingredients, and a confident hand — to mix, cream, froth, and whip. But surely there is some leeway? And if there really is no room for error or substitution, then the curious baker wants to know why. Answering every question about common and specialty ingredients, finicky ovens, the best equipment for every recipe, the science behind the magic of baking, and the unique properties, quirks, and flavors of every kind of baked good, author Lauren Chattman reassures readers with commonsense solutions, foolproof, substitutions, and fun-to-know facts about the history and evolution of favorite baked goods. She even includes recipes that allow readers to practice new techniques and experiment with unfamiliar ingredients. Spelt Brownies, anyone? Portable, browseable, and easy to use, The Baking Answer Book earns a place beside the recipe collections in bakers' libraries, explaining the techniques that don't make sense and solving the mysteries of soggy zucchini bread and cracked cheesecakes.
The Gluten-Free Gourmet Bakes Bread
More Than 200 Wheat-Free Recipes
Paperback ISBN: 0805060782
Dozens of recipes for gluten-free breads covers muffins, rolls, buns, breakfast breads, and crackers, advice on where to buy gluten-free baking supplies, and much more. Reprint. 15,000 first printing.
Baking With Julia
Based on the Pbs Series Hosted by Julia Child
1st Edition Hardcover ISBN: 0688146570
A companion volume to the PBS series hosted by Julia Child presents more than 250 recipes for baked goods including simple white breads, muffins, pastry, chocolate creations, and a wedding cake
The Buttercup Bake Shop Cookbook
More Than 80 Recipes for Irresistible, Old-Fashioned Treats
Hardcover ISBN: 0743205790
The owner of the Buttercup Bake Shop follows up The Magnolia Bakery Cookbook with this collection of more than eighty lip-smacking old-fashioned desserts, including Oatmeal Butterscotch Cookies, Oreo Brownies, Cherry Pudding, German Chocolate Pie, and Apple Butter Apple Pie.
Hardcover ISBN: 0811870413
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.