Where Cookies Come From! PDF Download

Author: Douglas J Alford
Publisher: Mfg Application Konsulting Engr
ISBN:
Category : Cooking
Languages : en
Pages : 38

View

Book Description
We like to eat them, but just where do chocolate chip cookies come from? This book shows you how the parts come together to make the whole sweet. Now that is one smart - about to be eaten - cookie.

Author: Douglas J Alford
Publisher: Mfg Application Konsulting Engr
ISBN:
Category : Cooking
Languages : en
Pages : 38

View

Book Description
We like to eat them, but just where do chocolate chip cookies come from? This book shows you how the parts come together to make the whole sweet. Now that is one smart - about to be eaten - cookie.

Author: Stella Parks
Publisher: W. W. Norton & Company
ISBN: 0393634272
Category : Cooking
Languages : en
Pages : 645

View

Book Description
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Author: Edd Kimber
Publisher:
ISBN: 9780857830456
Category : Cake
Languages : en
Pages : 176

View

Book Description
This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.

Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556

View

Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Author: Carole Bloom
Publisher: John Wiley & Sons
ISBN: 111806965X
Category : Cooking
Languages : en
Pages : 374

View

Book Description
Have you ever opened a box of store-bought cookies and after the first dry bite, wished you were eating a warm, fresh baked one instead? Even store-bought cookies that claim to taste homemade really can’t compare to the real thing. Well, cookie lovers, thanks to baker Carole Bloom, you can have the real thing—any time and any day of the week. With Cookies For Dummies, you’ll be whipping up platefuls of the most scrumptious cookies imaginable in absolutely no time. Think Very Rich Cakelike Brownies. Or Almond Butter Cookies. Or Chocolate Biscotti. And not only will the book’s nearly 200 recipes awaken the baker within, you’ll get foolproof tips on making any type of creation in cookiedom—from simple drop, rolled, and refrigerator cookies to the more challenging bar, sandwich, and filled cookies, and finally, the pressed, hand-formed, and molded cookies that’ll let you style eye-catching cookies that bear your unique signature. With help on every page, the book cues you in on: Baking basics—such as choosing the right kitchen equipment and stocking up on essentials Foolproof techniques for outstanding cookies, plus tips on troubleshooting baking mishaps Decorating with chocolate (with tips on piping, painting, and stenciling) Creating "slender’" versions of old favorites, while maintaining texture and boosting flavor Discovering cookies from other cultures Baking for the holidays and making baking fun for kids With a summary cheat sheet of baking essentials, helpful how-to illustrations, and humorous cartoons along the way, Cookies For Dummies will help you bake awe-inspiring homemade cookies that will have even the fanatical cookie lovers in your family clamoring for more.

Author: Ellen Brown
Publisher: Simon and Schuster
ISBN: 1604334002
Category : Cooking
Languages : en
Pages : 128

View

Book Description
Who knew gluten free could be so yummy? Whether you’re one of the 3 million Americans with celiac disease or just looking for more healthful food choices during the holidays, Gluten Free Christmas Cookies fits the bill! Along with 125 delicious recipes, including chocolate chip, butter cookies, classic peanut butter, this book gives information on gluten-free basics, creating a gluten-free kitchen, information on gluten-free flours, and more. Celiac disease, which occurs when sufferers eat products containing wheat, rye, or barley, is one of the most common chronic health disorders in western countries. In most cases, treatment with a gluten-free diet leads to a full recovery from celiac disease. The recipes are simple, quick, and made with readily available ingredients found in all grocery stores.

Author: Jane Dunn
Publisher: Random House
ISBN: 1473590841
Category : Cooking
Languages : en
Pages : 335

View

Book Description
The fastest selling baking book of all time, from social media sensation Jane's Patisserie 'This will be the most-loved baking book in your stash!' - Zoë Sugg 'The Mary Berry of the Instagram age' - The Times Life is what you bake it - so bake it sweet! Discover how to make life sweet with 100 delicious bakes, cakes and treats from baking blogger, Jane. Jane's recipes are loved for being easy, customisable, and packed with your favourite flavours. Covering everything from gooey cookies and celebration cakes with a dreamy drip finish, to fluffy cupcakes and creamy no-bake cheesecakes, Jane' Patisserie is easy baking for everyone. Whether you're looking for a salted caramel fix, or a spicy biscoff bake, this book has everything you need to create iconic bakes and become a star baker. Includes new and exclusive recipes requested by her followers and the most popular classics from her blog - NYC Cookies, No-Bake Biscoff Cheesecake, Salted Caramel Drip Cake and more!

Author:
Publisher: Sember Resources
ISBN: 0984502696
Category :
Languages : en
Pages : 345

View

Book Description
Everyone loves cookies. Cookie: A Love Story: Fun Facts, Delicious Stories, Fascinating History, Tasty Recipes, and More About Our Most Beloved Treat is a glorious celebration of America’s favorite treat, a gleeful look at its history, impact, meaning, and deliciousness, filled with mouth-watering anecdotes and stories that will satisfy in a way no other book can. Special recipes, anecdotes, and everything you ever wanted to know about cookies are in its pages. Learn about the most popular cookie, the woman who invented the chocolate chip cookie, why we eat cookies at Christmas, when cookies were invented, how cookies impact elections, why Girl Scouts sell cookies and more. This romp through the cookie’s past and its place in our lives today is a delicious sampler of the delights the cookie has given us.

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645

View

Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.