Baking
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World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins
World Class Cakes
250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins
Hardcover      ISBN: 1937994163

Every country in the world has a cake that is truly a classic--one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you'll find the recipe in this book. Includes scrumptious recipes like:

-Japanese green tea pound cake

-French flourless chocolate cake

-Russian lemon and poppy seed cake

-Tres leche cake from Central America

-American red velvet cake and hundreds more...

Accompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn't speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.

The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
The Joy of Gluten-Free, Sugar-Free Baking
80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
1st Edition    Hardcover      ISBN: 1607741164
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.
Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions--and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
- Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia
- Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
- Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles
- Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
- Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
- Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie

With Reinhart and Wallace's careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone's craving for warm bread or decadent cake.

A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World
A Baker's Tour
Nick Malgieri's Favorite Baking Recipes from Around the World
Hardcover      ISBN: 0060582634

Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries.

Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas -- you don't even have to go to country-specific cookbooks.

The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with gorgeous full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere.

Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made With Puff Pastry
Puff
50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made With Puff Pastry
Paperback      ISBN: 0811859525

Puff pastry is the flaky, crispy secret to savory appetizers, elegant entres, and decadent desserts. And with quality pre-made puff pastry available at local supermarkets, it's a breeze to make the dozens of impressive recipes in this cookbook. Instructions for making puff pastry from scratch will ensure French boulangerie results. The author gives sage advice on techniques for getting the most out of the dough, plus which ingredients and equipment should be stocked in the pantry. With treats like Ham, Gruyre, and Dijon Palmiers and Roasted Tomato Tarts, Puff is a breath of fresh air in the kitchen.

Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens
Bundt Cake Bliss
Delicious Desserts from Midwest Kitchens
1st Edition    Paperback      ISBN: 0873515854

How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss.

From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest's own since the handy pan burst into the baking scene in the 1960s. And don't forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory.

Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community.

Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (Baking Cookbook, Dessert Cookbook, Savory Recipe Bo
Flour, Too
Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (Baking Cookbook, Dessert Cookbook, Savory Recipe Bo
Hardcover      ISBN: 1452106142

The ideal companion to Flour--Joanne Chang's beloved first cookbook--Flour, too includes the most-requested savory fare to have made her four caf s Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy caf s; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
How to Be a Domestic Goddess
Baking and the Art of Comfort Cooking
Paperback      ISBN: 0786886811

Nigella Lawson's How to Be a Domestic Goddess is about not only baking, but the enjoyment of being in the kitchen, taking sensuous pleasure in the entire process, and relishing the outcome. Nigella's deliciously reassuring and mouthwatering cookbook demonstrates that it's not terribly difficult to bake a batch of muffins or a layer cake, but the appreciation and satisfaction they bring are disproportionately high. At last, a book that understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, breads, and biscuits back into our own kitchens.

Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
Vintage Cakes
Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
Hardcover      ISBN: 1607741024
A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts.

Make every occasion--the annual bake sale, a birthday party, or even a simple Sunday supper--a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.

With precise and careful guidance, Richardson guides home bakers--whether total beginners or seasoned cooks--toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
Baking Boot Camp: Five Days at Basic Training at the Culinary Institute of America
Baking Boot Camp
Five Days at Basic Training at the Culinary Institute of America
Hardcover      ISBN: 0764572792

In this follow-up to 'Culinary Boot Camp', Gastronimica editor Darra Goldstein shares the secrets of The Culinary Institute of America's popular Baking and Pastry Boot Camp programs - five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results.

Flatbreads and Flavors: A Baker's Atlas
Flatbreads and Flavors
A Baker's Atlas
1st Edition    Hardcover      ISBN: 0688114113

"Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico -- Adford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes.

In Flatbreads and Flavors they share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. As well within the eight regional chapters of the book, they provide 150 exuberant recipes for traditional accompaniments to the breads. These include chutneys and curries, salsas and stews, rich samplings of the Mediterranean mezze table and the Scandinavian smorgasbord, and such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti.

Oven-baked, grilled, fried, skillet-baked, steamed, or even baked beneath the desert sand, flatbreads are a fascinating, satisfying, and simple form that brings wholesome grains into our diet. They can be made from every grain imaginable: wheat, rye, corn, oats, millet, sorghum, teff, rice, buckwheat. They can be unleavened or leavened. They can be made so thin that they become transparent, or they can be two inches thick and sliceable.

But Flatbreads and Flavors is not only a book about the original life-sustaining food served around the world since time began, it is also a book about people and places, with vivid images and shared experiences captured in brief prose essays and in Alford and Duguid's own acclaimed photographs. Redolent with the tastes and aromas of the world's hearths, it maps a course through cultures old and intriguing. With clear and patient recipes and special sections defining techniques, ingredients, and equipment, Flatbreads and Flavors makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.

Flatbreads and Flavors has 8 maps and 16 pages of full-color photographs of breads and their accompaniments. It is a Main Selection of HomeStyle Books a division of Book-of-the-Month Club.