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Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 194870398X Category : Cooking Languages : en Pages : 369
Book Description
The ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and more Baking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo. Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including: Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile. Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats. Batter and stovetop “bakes”: Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese cōngyóubing or Korean kimchi jeon. Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread. Every recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 194870398X Category : Cooking Languages : en Pages : 369
Book Description
The ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and more Baking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo. Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including: Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile. Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats. Batter and stovetop “bakes”: Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese cōngyóubing or Korean kimchi jeon. Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread. Every recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more.
Author: Joy Wilson Publisher: Clarkson Potter ISBN: 0385345763 Category : Cooking Languages : en Pages : 258
Book Description
Here are 125 recipes to tackle any brunch craving—from juices and coffees, to breads, eggs, pancakes, sandwiches, salads, and definitely bacon.
Author: Claire Saffitz Publisher: Clarkson Potter ISBN: 1984826972 Category : Cooking Languages : en Pages : 369
Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Author: Anissa Helou Publisher: Harper Collins ISBN: 0060542195 Category : Cooking Languages : en Pages : 355
Book Description
The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.
Author: Ruth Mar Tam Publisher: Page Street Publishing ISBN: 164567195X Category : Cooking Languages : en Pages : 176
Book Description
Standout Baked Goods that Prove Variety Is the Spice of Life It’s never been easier to find the perfect recipe for every mood than with this outstanding collection of sweet and savory treats. Ruth Mar Tam shares 60 of her favorite recipes—each with a number of variations and flavor combinations, so you can tweak them to suit any craving. While each of her recipes is delicious in its original form, the variations she offers make it easy to mix up a recipe based on ingredients you happen to have on hand or simply cater to your own personal preferences. Once you’ve mastered Ruth’s mouthwatering Spiced Coffee Crumb Cake, give it a fruity twist with her Apple-Rye variation, or make it nutty with the addition of a Nut Streusel. Or maybe you love the Tomato and Ricotta Galette as a light lunch, but you need something a little sweeter to serve at the end of a meal—in that case, try out the Plum and Honey Frangipane variation for a crowd-pleasing dessert. With sweet treats like Rhubarb and Walnut Linzer Cookies, Earl Grey Bundt Cake and Strawberry Palmiers, and savory options like Smoked Paprika and Cheddar Gougères, Nearly Naked Sourdough Focaccia and Mushroom Diamond Pastries, Ruth’s recipes offer you all the options you need for unique, creative, and—most importantly—delicious baking.
Author: Joy Wilson Publisher: Hachette Books ISBN: 1401304192 Category : Cooking Languages : en Pages : 562
Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author: Charmian Christie Publisher: Rodale ISBN: 1623361877 Category : Cooking Languages : en Pages : 258
Book Description
Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks. Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks--pulled from pillar to post by jobs and errands--need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.
Author: Pippa James Publisher: Hardie Grant Books ISBN: 9781743796993 Category : Cooking Languages : en Pages : 224
Book Description
A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australia's best-regarded bakers.
Author: Kristin Hoffman Publisher: Mango Media Inc. ISBN: 1642506591 Category : Cooking Languages : en Pages : 394
Book Description
Learn Pastry Recipes from Professional Cook Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence. Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence! In this baking book, learn more about: The science of baking from a professional cook Foundational baking techniques and mixing methods How to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!
Author: Kristina Cho Publisher: Harper Celebrate ISBN: 0785239006 Category : Cooking Languages : en Pages : 305
Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: America's Test Kitchen
Author: America's Test Kitchen
Author: Joy Wilson
Author: Claire Saffitz
Author: Anissa Helou
Author: Ruth Mar Tam
Author: Joy Wilson
Author: Charmian Christie
Author: Pippa James
Author: Kristin Hoffman
Author: Kristina Cho