Pies PDF Download

Author: Zoë François
Publisher: Ten Speed Press
ISBN: 1984857371
Category : Cooking
Languages : en
Pages : 274

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Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.

Author: Nadiya Hussain
Publisher: Clarkson Potter
ISBN: 0593233549
Category : Cooking
Languages : en
Pages : 256

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Book Description
From the host of the beloved Netflix series Time to Eat and winner of The Great British Baking Show come over 100 time-smart recipes to tackle family mealtime. Nadiya Hussain knows that feeding a family and juggling a full work load can be challenging. Time to Eat solves mealtime on weeknights and busy days with quick and easy recipes that the whole family will love. Nadiya shares all her tips and tricks for making meal prep as simple as possible, including ideas for repurposing leftovers and components of dishes into new recipes, creating second meals to keep in the freezer, and using shortcuts--like frozen foods--to cut your prep time significantly. In Time to Eat, Nadiya teaches you to make recipes from her hit Netflix show, including Peanut Butter & Jelly Traybake, Instant Noodles, Egg Rolls, and zesty Marmalade Haddock. Each recipe also notes exactly how long it will take to prepare and cook, making planning easy. Helpful icons identify which recipes can be made ahead, which ones are freezer-friendly, and which ones can be easily doubled.

Author: Caroline Bretherton
Publisher: Penguin
ISBN: 1465412433
Category : Cooking
Languages : en
Pages : 354

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Book Description
Sweet or savory, hot or cold, pie is one of the most universally loved foods, and the subject of DK's new cooking bible, Pies. Filled with recipes for every skill level, Pies is sure to be the go-to book for anyone looking to cook with a crust. This beautiful, practical and authoritative book provides recipes for virtually every type of pie, including family-friendly "meal in one crust" varieties, elegant tarts for formal dining, pop-in-your-mouth pies, pies for picnics and get-togethers, wholesome, savory pies for chilly nights, and light, fresh vegetable quiches for long summer evenings. Whether you want to produce an inexpensive, potato-topped fish pie for the whole family, a rustic rabbit and corn feast for Sunday lunch, or a fabulously decadent sour cherry tart to crown a romantic meal for two, Pies has everything you need to produce the results you want with ease.

Author: Alexis deBoschnek
Publisher: Simon and Schuster
ISBN: 1982151439
Category : Cooking
Languages : en
Pages : 272

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Book Description
Named one of the season's most anticipated cookbooks by TIME, Thrillist, Book Riot, and more! “What a rich concept...this book is one of the sexiest, most beautiful guides I've ever seen.” —Drew Barrymore Learn to cook resourcefully, efficiently, and, of course, deliciously, by using all of your ingredients—down to the rind, stem, and bone—with these 100 creative recipes from the star of BuzzFeed Tasty’s Chef Out of Water. Cutting back on food waste continues to be one of the most effective ways we can combat climate change. But when recipes only call for a small portion of an ingredient, what do we do with the remainder? Alexis deBoschnek has the answer. Growing up, Alexis spent hours tending to her mother’s garden in the Catskill Mountains, coming back to the kitchen with apples, zucchinis, peas, and every herb under the sun. From slowly cooking tomatoes for sauce, drying fresh herbs, or infusing oil with the garden’s aromatics, to pickling cucumbers by the dozen, Alexis learned how to make every ingredient last. With To the Last Bite, she shares her lifetime of knowledge to ensure nothing goes to waste. Buy a whole chicken for Alexis’s juicy, delicious Spatchcock Paprika Chicken with Carrots and save the bones for a stock, which you can add to braised leeks with white wine and thyme. Her Greens Skillet Pie uses any herbs you haven’t gotten around to in the crisper drawer. All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste. Packed with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously.

Author: Dynise Balcavage
Publisher:
ISBN: 1592538460
Category : Cooking
Languages : en
Pages : 163

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Book Description
"Here is your complete guide to homemade vegan pie! First, you'll master your crust, be it flaky, nutty, cookie-based, vegetable-based, or gluten-free. You'll learn to make and roll the dough. Then, you'll craft your filling, finish your pie, decorate it, and make a homemade topping. (Vegan whipped cream, anyone?) Whether you're looking for a filling meal--such as Mushroom-Polenta Pie or Cornish Pasties--or a dessert pie beyond compare--such as Pumpkin Pie or Butterscotch Pudding Pie--Pies and Tarts With Heart has a lovingly crafted pie for you. And with gluten-free and raw options, you'll be sure to find the perfect pie for your family's needs"--

Author: Carole Bloom, CCP
Publisher: John Wiley & Sons
ISBN: 0764576453
Category : Cooking
Languages : en
Pages : 675

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Book Description
If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills. The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking. Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar favorites - Cherry Pie, Carrot Cake with Cream Cheese Frosting, and Double Peanut Butter Cookies - as well as intriguing variations and extravagant indulgences, including Coconut Biscotti, Lemon Verbena and Walnut Tea Cake, and Dark Chocolate Creme Brulee. Her meticulous recipes specify essential gear, offer tips on streamlining the recipe and storing the finished dish, and provide advice on varying ingredients and adding panache. With in-depth guidance on techniques and ingredients, 225 standout recipes, variations and embellishments for almost every dish, and 32 pages of striking full-color photographs, The Essential Baker is truly the only baking book you'll ever need.

Author: Dean Brettschneider
Publisher: White Lion Publishing
ISBN: 1909342181
Category : Cooking
Languages : en
Pages : 226

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Book Description
Join award winning Global Baker and pâtissier Dean Brettschneider as he demonstrates the secrets to making truly melt-in-your-mouth pies. There is nothing more satisfying than tucking into a piping-hot, freshly baked pie, tart or quiche that has just come out of the oven. Whether you prefer savoury or sweet, humble or refined, small or family-sized, this book contains a wide selection of recipes for them all. More than eighty of the most irresistible pastry classics and creations from around the world make this a global baking bible.

Author: Caroline Bretherton
Publisher: Penguin
ISBN: 0756689414
Category : Cooking
Languages : en
Pages : 546

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Book Description
Whether you want to produce the perfect tart, bake a cake fit for a king, or serve up a soufflé that won't sink, Illustrated Step-by-Step Baking guides you through 350 baking recipes for every occasion. Classic recipes are illustrated with step-by-step instructions to ensure you're always on the right track, and variations help you add a modern twist. Clear instructions, essential information on ingredients and advice on equipment and storage will help you bake with confidence and have your friends and family begging for more. From sweet to savory, Illustrated Step-by-Step Baking is the one baking bible that you shouldn't be without.

Author: Kate DeVivo
Publisher: Agate Publishing
ISBN: 1572846860
Category : Cooking
Languages : en
Pages : 161

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Book Description
An everything-you-need-to-know guide to vegan cooking featuring 101 plant-based, dairy-free recipes, all of which have been thoroughly kitchen-tested. Vegan 101 starts with a detailed introduction that covers the basics of vegan cooking and discusses helpful how-tos, insider tips, and keys to best results. This book—like all the books in the 101 series—features a simple, contemporary-looking design that’s as clear-cut as it is elegant, with measures calculated using both traditional and metric quantities. Perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons, Vegan 101’s breadth of recipes are drawn from a wide range of culinary traditions. Among the delicious recipes, you’ll find . . . Black Bean and Okra Gumbo Sesame Pasta Salad with Summer Vegetables Vietnamese Curried Coconut Soup Orzo with Sun-Dried Tomatoes and Mushrooms Quinoa with Roasted Eggplant and Squash Cranberry-Apple Tart Pasta Santa Fe Vegan 101 will be an essential addition to the ranks of vegan cookbooks, and the 101 series it premiers is positioned to become a popular resource for contemporary home cooks. Praise for the 101 Series “A good resource to find creative recipes for any beginning vegan or for someone who’s been following that lifestyle for some time.” —WLS-ABC Chicago “Gluten-Free 101, Diabetes 101, Vegan 101, and Vegetarian 101 are all aimed at providing 101 delicious, healthful recipes that are easy to prepare and don’t scrimp on flavor and taste.” —Power Player Lifestyle

Author:
Publisher: Oxford University Press
ISBN: 0199313628
Category : Cooking
Languages : en
Pages : 947

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Book Description
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.