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Author: Abigail Johnson Dodge Publisher: Taunton Press ISBN: 9781621138105 Category : Cooking Languages : en Pages : 0
Book Description
"The Everyday Baker is the ultimate resource for anyone who likes, loves, or lives to bake. This definitive collection serves as a delicious roadmap through a baker's sweet and savory kitchen and includes over 176 foolproof, innovative recipes all featuring must-know tips and techniques, comprehensive instructions, 80 stunning photographs of the finished dishes, and almost 1,000 step-by-step photographs designed to revolutionize the home baking experience to help bakers of all skill levels bake with confidence and authority. So go ahead and roll up your sleeves, pull out the flour, heat up the oven, and get ready to wow your family, friends, or even customers with the best dessserts and baked goods of your life. Because when it comes to this particular brand of sweet success, it's all in the techniques, it's all in the flavors, it's all in the passion...and it's all in The Everyday Baker!,"--Amazon.com.
Author: Abigail Johnson Dodge Publisher: Taunton Press ISBN: 9781621138105 Category : Cooking Languages : en Pages : 0
Book Description
"The Everyday Baker is the ultimate resource for anyone who likes, loves, or lives to bake. This definitive collection serves as a delicious roadmap through a baker's sweet and savory kitchen and includes over 176 foolproof, innovative recipes all featuring must-know tips and techniques, comprehensive instructions, 80 stunning photographs of the finished dishes, and almost 1,000 step-by-step photographs designed to revolutionize the home baking experience to help bakers of all skill levels bake with confidence and authority. So go ahead and roll up your sleeves, pull out the flour, heat up the oven, and get ready to wow your family, friends, or even customers with the best dessserts and baked goods of your life. Because when it comes to this particular brand of sweet success, it's all in the techniques, it's all in the flavors, it's all in the passion...and it's all in The Everyday Baker!,"--Amazon.com.
Author: Alison Pray Publisher: Down East Books ISBN: 1608932079 Category : Cooking Languages : en Pages : 207
Book Description
Standard Baking Co. is Maine’s most well-known bakery. Located directly across from Portland’s harbor, the bakery is a daily hub for hundreds of people. From almond crossiants to butter cookies to a pear frangipane tart, more than sixty coveted recipes comprise this cookbook tailor written for the home baker. Never before has Standard Baking co. divulged its sweet secrets — this cookbook is sure to become a baking bible for Standard fans and newcomers alike.
Author: Peter Reinhart Publisher: Ten Speed Press ISBN: 1607741326 Category : Cooking Languages : en Pages : 352
Book Description
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
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: Barbara Elisi Caracciolo Publisher: Cider Mill Press ISBN: 1604337362 Category : Cooking Languages : en Pages : 848
Book Description
More than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies—Foods that demand the perfect crunch! From loaves to pastries, pizza to pie, Crusts covers it all! Between its elegantly designed covers, you'll discover: 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time...and so much more! This cookbook is the ultimate resource for every level chef, and is a keystone addition to your cookbook library. Bakers and Chefs Barbara Elisi Caracciolo — owner of Spigamadre bakery in Sweden and blogger behind Bread and Companatico. Stephany Buswell — Certified Master Baker, pastry chef-instructor at the International Culinary Center. Bakeries 158 Pickett Street Café - South Portland, ME 400 Gradi - East Brunswick, VIC, Australia Amy’s Bread – New York, NY Barton Springs Mills – Dripping Springs, TX Bellegarde - New Orleans, LA Boulangerie - Kennebunkport, ME Boulted Bread - Raleigh, NC Community Grains – Oakland, CA Dante’s Pizzeria Napoletana – Takapuna, AK, New Zealand Deux Bakery - Santa Barbara, CA Flour Bakery and Café – Boston, MA Grain Craft – Chattanooga, TN Kaufman’s Bakery & Delicatessen – Skokie, IL King Arthur Flour Baking School – Norwich, VT La Svolta Pizzeria - Hampton, VIC, Australia Lindley Mills – Graham, NC Maine Grains – Skowhegan, ME Metropolitan Bakery - Philadelphia, PA Oliveto – Oakland, CA OTTO Pizza – Portland, ME Pizza Pilgrims – London, England Pizzaly – Preston, VIC, Australia Polestar Hearth Bread – Guelph, ON, Canada Scoozi – Ascot Vale, VIC, Australia Settebello Pizzeria Napoletana – New Lynn, AK, New Zealand Seven Stars Bakery - Providence, RI St-Viateur Bagel – Montreal, QC, Canada Sugar Bakeshop - Charleston, SC Sugar Pie Bakery - Charleston, WV Sugaree's - New Albany, MS Sweet Life Patisserie - Eugene, OR Sweetery - Anderson, SC Swiss Bakery - Vancouver, BC, Canada Tano’s Pizzeria – Chicago, IL Theo & Co. Pizzeria – Perth, WA, Australia Winslow’s Home – St. Louis, MO Zingerman’s - Ann Arbor, MI
Author: George Greenstein Publisher: Ten Speed Press ISBN: 0307834468 Category : Cooking Languages : en Pages : 338
Book Description
In this James Beard Award-winning cookbook, George Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. For more than twenty years, Greenstein owned and operated a Long Island bakery that produced a wide variety of baked goods, from many different ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. Now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection not only teaches bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the recipes for all to enjoy. With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.
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: America's Test Kitchen Publisher: ISBN: 9781933615226 Category : Baking Languages : en Pages : 0
Book Description
Every single recipe in the book has been tested not once, not twice, but often as many as 20 or 30 times. Recipes that work... the first time and every time.
Author: Lisa Weiss Publisher: Little, Brown ISBN: 0316125741 Category : Cooking Languages : en Pages : 434
Book Description
What could be more satisfying than presenting friends and family with a perfectly crafted homemade dessert, fresh out of the oven? Yet for many, the idea of baking is intimidating; rolling out pie dough or making a cake from scratch is akin to climbing Mount Everest. The Fearless Baker is a beginner's baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes. Renowned pastry chef Emily Luchetti guides novice bakers through her amazing recipes to troubleshoot their most common pitfalls. Charming color illustrations and photographs of real-life beginning bakers in action complete the instruction, turning even the most tentative baker into a fearless one.
Author: Tara Jensen Publisher: St. Martin's Griffin ISBN: 1250127386 Category : Biography & Autobiography Languages : en Pages : 209
Book Description
"A Baker's Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays"--Amazon.com.
Author: Abigail Johnson Dodge
Author: Abigail Johnson Dodge
Author: Alison Pray
Author: Peter Reinhart
Author: Kristin Hoffman
Author: Barbara Elisi Caracciolo
Author: George Greenstein
Author: Charmian Christie
Author: America's Test Kitchen
Author: Lisa Weiss
Author: Tara Jensen