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Best Baking Recipes $13.96 Best Baking Recipes |
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Best Recipes For Baking $17.44 Best Recipes For Baking |
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Baking Style: Art, Craft, Recipes $45 Baking & Pastry : Baking Style: Art, Craft, Recipes |
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The 100 Best Vegan Baking Recipes: $9.06 The 100 Best Vegan Baking Recipes |
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Baking With Love Over 200 Sweet And Savory Recipes, $15.71 From lunch ideas and light bites to cream puffs and fruit pies, and everything in between–here are 320 pages packed with illustration-rich information devoted to every aspect of baking. Opening your front door to the aroma of baking is one of the most pleasant homecomings imaginable. The sights, tastes, and smells of baking are truly comforting, and the process of baking itself is satisfying and rewarding. This beautifully illustrated book–with over 250 mouthwatering photographs–is jam-packed with 220 different kinds of baked items, including light bites and lunch ideas, classic cakes, muffins and cookies, fruit desserts, breads, and pizza, plus chapters devoted to baked goods for special occasions and holidays. Each recipe has a stunning photo of the finished baked good and clear, step-by-step instructions that will help you achieve great results and inspire the baker in you. Recipes range from family favorites like Pizza with Four Cheeses, Minced Meat Roll, Apple Pie, Coffee Cake, and Peanut Butter Cookies to out-of-the-ordinary recipes from around the world including Pork and Herb Pasties, Black Forest Cherry Cake, and Vienna Apple Strudel. And many recipes include ways to boost nutritional power by substituting ingredients that will trim the fat and calories without skimping on flavor, including some gluten-free recipes–considerate of the waistline and kinder to the arteries. Each recipe has at-a-glance information about the number of servings, preparation time and cooking times, with dual measurements and many tasty variations. All the recipes have been tested to ensure success. Throughout the book there are helpful hints, such as a question-and-answer section that gives practical and troubleshooting advice that guarantees the best results, plus a detailed glossary covering baking terminology. So open Baking with Love, roll up your sleeves, gather the ingredients, and create a cake, pie, cookie, or some other treat that will give pleasure to those who have the good fortune to sample the items. |
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Kids Wonderful Baking Recipes And More $26.5 Kids Wonderful Baking Recipes And More |
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Baking Recipes of Our Founding Fathers $16.68 Baking Recipes of Our Founding Fathers |
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100 Best Vegan Baking Recipes $12.54 100 Best Vegan Baking Recipes |
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Mocha Cookies 7 Ounces (200 Grams) Box – 10 Cookies $9.95 Bite into a frothy mocha! Dark chocolate chips infused with our own pure, 100% gourmet coffee, give these artisan cookies a flavor all their own. Inspired by home baking, they contain no chemical addi |
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A Passion For Baking $17.97 Master baker, teacher and award-winning food writer Marcy Goldman has spent a lifetime perfecting her simple steps to baking success, and she’s ready to share her secrets with you! You’ll find incredible recipes for everything from brownies to breads…cookies to cakes…pizzas to pies. Plus, you’ll learn how to test the freshness of baking powder, the “spritz” trick that turns your home oven into a commercial bread oven, and more. With to-die-for recipes like Chocolate Chip Cookie Dough Cheesecake, Oh-so-Coconutty Cupcakes, and Italian Plum-Cream Cheese Coffee Cake, A Passion for Baking is quite possibly the most delicious cookbook ever published! Featuring: Over 200 incredible, original recipes 160 mouthwatering, full-color photos to inspire you Step-by-step instructions for every recipe Expert guidance from baking pro Marcy Goldman Plenty of tips, tricks and shortcuts to success And so much more! |
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Baking Illustrated: $21 Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America’s Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? An authoritative and one-of-a-kind reference, Baking Illustrated pulls back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions. The recipes here range from quick breads and yeast breads to pizza, cookies, cakes, pastries, crisps, and cobblers to all manners of pies and tarts. And they include Americam home classics that have delighted families for generations (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee Cake) as well as more contemporary favorites (such as Rosemary Foccacia, Orange-Almond Biscotti, and Chocolate Truffle Tart). Also included are recipes for timeless European baked goods such as croissants, Black Forest Cake, and baguettes. Every recipe has been exhaustively researched and tested with hundreds of ingredients and techniques to bring you the absolute best recipe along with detailed and precise explanations for everything from why you should use unsalted butter to what is the best oven temperature and why either one matters. Also tested are every kind of baking equipment available, from mixers and food processors to the humblest spatualas and loaf pans, and the results of the experiments are described throughout so you can benefit from their trial and error. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without every losing sight of your ultimate goal: making those family favorites that will taste better than you ever imagined. |
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Baking $23.75 This compendium offers an irresistible spread of recipes for baked goods… |
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300 Chocolate & Coffee Recipes: $12.91 300 Chocolate & Coffee Recipes |
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60 Easy Low Fat Baking Recipes: $11.45 Everyone loves freshly baked cakes, bread and cookies, but the most tempting and delicious foods, such as chocolate cake, a biscuit with tea or coffee, freshly-baked bread and muffins warm from the oven are usually the most fattening. However, with this cookbook, your favorite foods need no longer be forbidden. With a detailed guide to alternative ingredients and carefully formulated recipes, this book transforms cakes, biscuits and breads into low-fat, low-guilt delights. Even if you could resist these mouth-watering recipes, you wouldn’t need to, so enjoy a little healthy indulgence with Banana and Apricot Chelsea Buns, Date and Apple Muffins, and Angel Food Cake. Practical recipes for Saffron Focaccia and many more ensure you can keep your lunches low in fat and a pleasure for your palate, while a section on cakes suggests guilt-free treats for special occasions, such as a light and tangy Lemon Chiffon Cake, or an Apricot and Orange Roulade. Not only are they low in fat, the recipes are packed with nuts, grains, fruit and low fat dairy products so they provide lots of the vitamins, minerals and fibre that you need for good health. A full nutritional breakdown means you can keep track of your calories, while clear instructions, handy tips and easy to follow step-by-step photographs guarantee a perfect result every time. This is the perfect cookbook for anyone who wants to watch their weight but doesn’t want to relinquish the little pleasures of life. Try the recipes today and enjoy your favorite foods again. |
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Baking: $26.25 2007 Beard Award Winner! Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, You write recipes just the way I do. Her recipe writing has won widespread praise for its literate curiosity and patient but exuberant style. (One hard-boiled critic called it a joy forever.) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a bakers torch. Even the most homey of the recipes are very special. Dories favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a wow occasion. Pierre Hermés extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating mini book, A Dessert makers Glossary, with more than 100 entries, from why using ones fingers is often best, to how to buy the finest butter, to how the bundt pan got its name. Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the Tools of the Trade column. |
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250 Best American Bread Machine Baking Recipes $13.96 250 Best American Bread Machine Baking Recipes |
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Baking Recipes Of Civil War Heroes & Heroines $16.83 Baking Recipes Of Civil War Heroes & Heroines |
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The 100 Best Vegan Baking Recipes – Kris Holechek – Paperback $11.21 The 100 Best Vegan Baking Recipes |
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300 Best Bread Machine Recipes $16.08 “The ultimate bread machine recipes.” Because bread machines are more popular than ever, we have revised our best-selling bread machine book with 50 new recipes. From traditional favorites to innovative recipes that reflect today’s tastes, this ultimate collection provides 300 recipes for one of life’s great pleasures: home-baked bread. Here are just a few of the delicious new recipes: Cracked wheat Classic French Cinnamon raisin Flaxseed Coffee raisin Olive rosemary Currant bran Salsa bread Bacon cheddar loaf Barley date Four-cheese pizzetta Maple oat Each recipe accommodates 1 1/2-pound and 2-pound machines, and there are recipes for other foods that can be made in a bread machine, such as pasta, cakes and cookies. Well-developed and tested recipes along with handy glossaries of baking terms and tons of tips and techniques enable the home chef to make perfect bread every time. |
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A Treasury of Jewish Holiday Baking $114.07 Here at last is the first lovingly assembled, comprehensive collection of delicious, fail-proof baked goods–for the Jewish holidays and throughout the year–compiled and interpreted by Marcy Goldman, a professional baker who is also a professional writer on food. Even if we don’t have time to bake on a regular basis, holidays are something different–special occasions that encourage us to pull out the cake pans and present our family and friends with a gift of homemade love. And this is particularly true of the Jewish holidays, which are so centrally focused on special foods–and, of course, special desserts. From the round raisin challah that symbolizes the sweetness and continuity of life for Rosh Hashanah, the Jewish New Year, to triangular, jam-filled hamantaschen for Purim, to a Chanukah dreidel cake, to the best flourless Passover cakes in the world, Marcy Goldman offers recipes that are traditional as well as those with an innovative flair. Jewish or European-style baked goods–coffee cakes, strudels, cheesecakes, rugelach–are so universally popular that they have become as American as apple pie, and now, with A Treasury of Jewish Holiday Baking, every home baker will have access to the secrets of how to make them. As if she were a mother passing down techniques to her own children, Marcy Goldman’s voice is warm, encouraging, and inviting, as well as authoritative, clear, and knowledgeable. She provides not only detailed instructions that yield delicious baked goods every time, but also a wealth of information on holiday customs and history. Here is, indeed, a treasury to be welcomed by those who grew up with such recipes, those who are seeking to reestablishtraditional holiday celebrations in their own home, and those who simply want to know the secrets for producing a wide range of delicious cakes, pastries, and pies. From the Hardcover edition. |
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Advanced Professional Pastry Chef $70 Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef’s culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef’s unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world’s best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today’s generation of pastry professionals.A companion to Master Chef Bo Friberg’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: Opera CakePetite Chocolate and Brandied Cherry PastriesMilk Chocolate Marquise with Finger Banana Center and Red Currant SauceCinnamon Semifreddo Venizio with Coffee Bean CrispsDate-Stuffed Saffron-Poached Pears with |
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Advanced Professional Pastry Chef $70 Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef’s culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef’s unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world’s best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today’s generation of pastry professionals.A companion to Master Chef Bo Friberg’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: Opera CakePetite Chocolate and Brandied Cherry PastriesMilk Chocolate Marquise with Finger Banana Center and Red Currant SauceCinnamon Semifreddo Venizio with Coffee Bean CrispsDate-Stuffed Saffron-Poached Pears with |
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Artisan Breads at Home $18.93 There are few joys in life as simple yet profound as taking that first bite from a lovingly baked loaf of bread, the crust crackling between your teeth. Maybe you’ve dreamed of baking a boule, a baguette, or a brioche yourself, but assumed it would be too difficult. Well, fear not. You do not need to be a baking expert to make fine artisan breads at home. All it takes is the knowledge of ingredients, equipment, and techniques found inside this book.Backed by The Culinary Institute of America’s expertise, Certified Master Baker Eric Kastel takes you by the hand and gently guides you through the mysteries of bread baking. Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough’s rise. From there, he outlines the twelve steps of bread baking, describing each one in detail. With these steps in mind, you’ll be set to mix, shape, and bake anything from ciabatta to rye bread, challah to pizza dough. And once you’ve mastered these basic breads and are inspired to try something more complex, Chef Kastel will demonstrate advanced techniques such as how to build a sourdough starter from scratch, which you can then use to create more than a dozen varieties of sourdough.Packed with tips, troubleshooting advice, and step-by-step photographs, the chapters include:Basic breads and rolls: Using little more than flour, water, yeast, and salt, you can bake Kaiser Rolls, Rustic Rye Bread, Whole Wheat Bread, and the most deliciously simple White Bread you’ll ever taste.Enriched breads and rolls: Made with butter, eggs, sugar, or other additions for a softer crust and a more tender crumb, these recipes include Ham & Provolone Rolls, Cinnamon Raisin Swirl Bread, Cottage Dill Buns, and even several coffee cakes.Flatbreads: Lightly leavened with yeast, puffed up with steam, or rolled as thin as parchment, these |
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Baking Recipes of Our Founding Fathers $20.95 A unique collection of recipes covering everything from biscuits and rolls to coffee cakes and pies as they were enjoyed by every Signer of the Declaration of Independence and the United States Constitution. |
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Baking for All Occasions $35 Baking expert Braker rises to the occasion with more than 200 celebration-worthy recipes. Whether it”s an impressive Dark Chocolate Custard Tart or an Old World Braided Coffee Cake, each recipe is custom-crafted to commemorate life”s special events. Color photos throughout. |
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Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations $23.07 Baking expert Braker rises to the occasion with more than 200 celebration-worthy recipes. Whether it’s an impressive Dark Chocolate Custard Tart or an Old World Braided Coffee Cake, each recipe is custom-crafted to commemorate life’s special events. Color photos throughout. |
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Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful By Barbara Fairchild $40 <b>Includes a subscription (or renewal) to <I>Bon Appetit Magazine</i></b><P>For more than 50 years, <I>Bon Appetit</i> magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, <I>Bon Appetit</i> showcases meticulously tested recipes that turn out perfectly–every time. Now, culled from <I>Bon Appetit</i>’s extensive archives and including never-before-published recipes, <I>Bon Appetit Desserts</i> promises to be the comprehensive guide to all things sweet and wonderful.<P>Authored by <I>Bon Appetit</i> editor-in-chief Barbara Fairchild, <I>Bon Appetit Desserts</i> features more than 600 recipes–from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.<P><I>Bon Appetit Desserts</i> is destined to be the definitive, comprehensive, invaluable dessert resource.<P>”This is a gorgeous book that makes me want to make everything–no, taste everything–inside! This is a must-have for every baker, cook, and sweet freak in your life.” –Elizabeth Falkner, chef and owner of Citizen Cake and Orson<P>”At last, a collection of Bon Appetit’s most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You’ll reach for this book each time sweets are on your menu, but you’ll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.<P>It’s truly a one-stop book for all of us who love baking.” –Dorie Greenspan, author of <I>Baking: From My Home to Yours and Around My French Table</i><P>”<I>Bon App |
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Breakfast Book $24 288 irresistible recipes devoted to "the most important meal of the day" from the author of The Fanny Farmer Baking Book. Prepare favorites like sticky buns, puffy omelets, perfect eggs, coffee cake, & airy pancakes called Heavenly Hots. B&W illus. |
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Cake Book $39.95 Cakes are the edible symbol of life’s celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art & Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.The Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time—or ambition—you have. You’ll find recipes for traditional favorites, like Deeply Dark Devil’s Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.Complete with decorating tips and techniques, a troubleshooting table, and a comprehensive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you’ll always turn to, whether you’re new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. From simple cakes for everyday get-togethers to layered creations befitting special occasions, The Cake Book will help you bake the perfect cake every time. |
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Cake Mix Creations: 216 Easy Favorite That Start with a Mix $15.95 Save time, money, and your sanity with the 216 easy-to-make recipes that taste as good as baked goods made from scratch-just ask the folks who submitted the recipes and the home economists at Taste of Home magazine. Each recipe includes a full-color photo so your dessert selection will be easy-as-pie as you see just how impressive a no-fuss dessert can be. In addition to effortless cakes, there are incredible cookies, easy scones, simple biscotti, and yummy coffee cakes- each starting with a store-bought mix, but end up with a professional bakery look with a homemade taste.Try this sweet-tooth-pleasing baking book and amaze your family with: A Cookies-and-Cream Cake made with everyone’s favorite Oreo cookies A fruity Apricot Layer Cake that will surprise everyone when they learn that it starts with a white cake mix Butterscotch Pecan Cookies that will be ready in just 30 minutes Sweet Jack-o’-Lanterns cupcakes for Halloween Plus, Lighter than air Angle Food Cakes, classic Bundt Cakes, old-fashioned Rhubarb Custard Cake, Raspberry Lemon Torte, trifles, cobblers, and ice specialties, and more.Whipping up a luscious dessert will be snap for anyone with little or no baking skills when you start with a boxed cake mix. This creative cookbook will add a wealth of ideas for even the most experienced baker, and will turn your kitchen into a first class bakery. |
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Cake Mix Doctor $15.95 The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras–a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake–even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops–from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America.Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix’s strengths—convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking.In addition to the recipes are the Cake Mix Doctor’s Q&A’s, extensive “Doctor Says” tips, lists–15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale–and more, all illustrated in a full-color photographic insert. |
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Chef’s Custom Printed Recipe Cards – 3×5 $9.95 From master chef recipes to family secrets passed down, record your culinary sensations on our unique Chef du Jour© Personalized Recipe Cards! Personalize each recipe card with any name or title to appear at the top and bottom of the card. We’ve cooked up 2 designs to choose from – either burgundy coffee cups or black utensils. Set of twenty-four. Choose from 3" x 5" and 4" x 6" recipe cards. Full color design printed on the front 80 lb |
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Chef’s Custom Printed Recipe Cards – 4×6 $12.95 From master chef recipes to family secrets passed down, record your culinary sensations on our unique Chef du Jour© Personalized Recipe Cards! Personalize each recipe card with any name or title to appear at the top and bottom of the card. We’ve cooked up 2 designs to choose from – either burgundy coffee cups or black utensils. Set of twenty-four. Choose from 3" x 5" and 4" x 6" recipe cards. Full color design printed on the front 80 lb |
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Chocolate Chocolate $9.6 This coffee table book celebrating chocolate leaves no pleasure untouched. In chapters with titles like “Back-to-Basics Chocolate Cakes” and “Mudslide,” Baking by Flavor author Lisa Yockelson parcels out over 200 recipes and oodles of chocolate lore and science. She exhibits a surehanded command of the technical aspects of making good chocolate, and her chart of the relative strengths and uses of 180 chocolates is endlessly interesting; but we must admit that it was the 150 luscious color photographs that captivated us most. |
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Coffee Cakes $18.95 Trust the author of Biscotti (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen! Traditional coffee cakes, delicious new flavors, quick recipes, and more elaborate yeast breadsthey”re all here, and they”re all perfect for breakfast, brunch, picnics, and desserts. From sweet morning surprises such as Strawberry Coffee Cakes or Sticky Caramel Pinwheels to savories such as Ruby Grape Focaccia or Gruyre Cheese Brioche Braid and treats such as Dark Chocolate-Almond Cake, here are more than 50 simply-can”t-go-wrong pleasers. Tips for baking techniques including preferred ingredients, how to manage dough, and how to store and serve coffee cakes are included in this gorgeously photographed collection. Bringing comfort to the table is made easyall it takes is Coffee Cakes ! |
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Coffee Cakes: Simple, Sweet, and Savory $7.74 Trust the author of Biscotti (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen! Traditional coffee cakes, delicious new flavors, quick recipes, and more elaborate yeast breadsthey’re all here, and they’re all perfect for breakfast, brunch, picnics, and desserts. From sweet morning surprises such as Strawberry Coffee Cakes or Sticky Caramel Pinwheels to savories such as Ruby Grape Focaccia or Gruyre Cheese Brioche Braid and treats such as Dark Chocolate-Almond Cake, here are more than 50 simply-can’t-go-wrong pleasers. Tips for baking techniques including preferred ingredients, how to manage dough, and how to store and serve coffee cakes are included in this gorgeously photographed collection. Bringing comfort to the table is made easyall it takes is Coffee Cakes! |
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Coffee Cakes: Simple, Sweet, and Savory $14.99 Trust the author of Biscotti (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen! Traditional coffee cakes, delicious new flavors, quick recipes, and more elaborate yeast breadsthey’re all here, and they’re all perfect for breakfast, brunch, picnics, and desserts. From sweet morning surprises such as Strawberry Coffee Cakes or Sticky Caramel Pinwheels to savories such as Ruby Grape Focaccia or Gruyre Cheese Brioche Braid and treats such as Dark Chocolate-Almond Cake, here are more than 50 simply-can’t-go-wrong pleasers. Tips for baking techniques including preferred ingredients, how to manage dough, and how to store and serve coffee cakes are included in this gorgeously photographed collection. Bringing comfort to the table is made easyall it takes is Coffee Cakes! |
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Coffee Cakes: Simple, Sweet, and Savory $13.64 Trust the author of “Biscotti” (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen! Traditional coffee cakes, delicious new flavors, quick recipes, and more elaborate yeast breadsthey’re all here, and they’re all perfect for breakfast, brunch, picnics, and desserts. From sweet morning surprises such as Strawberry Coffee Cakes or Sticky Caramel Pinwheels to savories such as Ruby Grape Focaccia or Gruyre Cheese Brioche Braid and treats such as Dark Chocolate-Almond Cake, here are more than 50 simply-can’t-go-wrong pleasers. Tips for baking techniques including preferred ingredients, how to manage dough, and how to store and serve coffee cakes are included in this gorgeously photographed collection. Bringing comfort to the table is made easyall it takes is “Coffee Cakes”! |
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Cookie Swap! $0.99 Cookie swaps are joyful. Cookie swaps are social. Cookie swaps are hip yet old-school, trendy yet traditional. Cookie swaps are creative, inexpensive, DIY, and a great way to entertain. Cookie swaps are baking meets Stitch ’n Bitch, with newspapers, magazines, and websites—including The New York Times, The Washington Post, Better Homes and Gardens, Real Simple, Family Fun, Southern Living, Kraft.com, and Ed Levine’s Serious Eats—all writing about the trend. Cookie Swap! captures all of this and more in an idea-packed, slightly sassy guide. On the one hand, it’s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers—or just at your next book club meeting). And how to swap—with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake. On the other hand, it’s all about the cookies. Lauren Chattman is a former professional pastry chef and baking writer who’s put together a knockout collection of more than 60 delectable, easy-to-make, simple-to-sophisticated recipes covering every kind of cookie—from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake Brownies to unexpected treats like Flaky Cardamom Palmiers and Green Tea Sandwich Cookies with Almond Cream. Finally, the book ends with a chapter of drink recipes—such as Iced Irish Coffee, Mini Strawberry Milk Shakes and Juicy Sangria—because not every cookie wants milk. |
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Cookie Swap! $14.95 Cookie swaps are joyful. Cookie swaps are social. Cookie swaps are hip yet old-school, trendy yet traditional. Cookie swaps are creative, inexpensive, DIY, and a great way to entertain. Cookie swaps are baking meets Stitch ’n Bitch, with newspapers, magazines, and websites—including The New York Times, The Washington Post, Better Homes and Gardens, Real Simple, Family Fun, Southern Living, Kraft.com, and Ed Levine’s Serious Eats—all writing about the trend. Cookie Swap! captures all of this and more in an idea-packed, slightly sassy guide. On the one hand, it’s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers—or just at your next book club meeting). And how to swap—with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake. On the other hand, it’s all about the cookies. Lauren Chattman is a former professional pastry chef and baking writer who’s put together a knockout collection of more than 60 delectable, easy-to-make, simple-to-sophisticated recipes covering every kind of cookie—from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake Brownies to unexpected treats like Flaky Cardamom Palmiers and Green Tea Sandwich Cookies with Almond Cream. Finally, the book ends with a chapter of drink recipes—such as Iced Irish Coffee, Mini Strawberry Milk Shakes and Juicy Sangria—because not every cookie wants milk. |
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Elizabeth Alston’s Best Baking: 80 Recipes for Angel Food Cakes, Chiffon Cakes, Coffee Cakes, Pound Cakes, Tea Breads, and Their Accompaniments $0.95 Indulge your sweet tooth with eighty of Elizabeth Alston’s most beloved and delicious baking recipes. A compilation of her popular Tea Breads and Coffeecakes and Simply Cakes, Best Baking features such delectable delights as Brown Sugar—Brown Butter—Hazelnut Pound Cake, Tennessee Whiskey Cake, Plum-Walnut Kuchen, and Chocolate Orange Crumb Cake, as well as tempting toppings and sauces to accompany these treats. Alston’s helpful tips will guide every baker, from the novice to the professional, and make home baking fun and easy. You’ll be getting rave reviews in no time! So whether it’s for breakfast, afternoon tea, dessert, or a midnight snack, you’ll find the perfect recipe in Elizabeth Alston’s Best Baking.Author Biography: Elizabeth Alston is the food editor of Women’s Day magazine and the author of Tea Breads and Coffeecakes, Muffins, and Biscuits and Scones. |
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Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients $40 “Carole Bloom’s quintessential handbook of indispensable baking fundamentals will make you the best baker you can be.”—Flo Braker author of The Simple Art of Perfect Baking and Sweet MiniaturesCarole Bloom fell in love with baking as a child and has devoted her professional life to perfecting her baking skills. This cookbook is the culmination of all she has learned as a pastry chef in Europe and the United States—a bountiful collection of her favorite recipes along with comprehensive guidance on home baking.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 Crème Brûlée. 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, |
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German Style Recipes $7.95 A handy, stocking-stuffer-sized version of our German-American Life Recipes and Traditions, is packed full of more than 100 recipes, plus tidbits about German culture. Try iced coffee, ham and cheese toast, vegetable broth with dumplings, German-style potato salad, pretzels, German rye bread, Sauerbraten, cod in herbed sauce, apple streusel pie, honey cookies, and more.Venison Cutlets with Mushrooms8 venison cutlets1/4 cup vegetable oil1/2 cup red wine4 bacon slices, diced3 tablespoons flour1 large onion, finely chopped1/2 pound sliced mushrooms, preferably Pfifferlinge* or chanterelles1/2 cup cream1/2 teaspoon thyme, or to taste4 to 6 juniper berries, crushedsalt and pepper to tastePound venison lightly with meat mallet, then brush both sides with oil and arrange cutlets in shallow baking dish. Pour wine over venison. Cover and refrigerate overnight. Sauté bacon in large skillet; remove and keep warm. Drain venison, reserving marinade. Coat cutlets with flour and fry quickly over high heat in bacon fat. Add extra oil if needed and turn once. Do not overcook. Remove meat from skillet and set aside on warm plate.Sauté onion in remaining fat and cooking juices until light golden brown. Add mushrooms, cream, thyme, juniper berries, and a little reserved marinade. Simmer sauce 4 to 5 minutes. Season with salt and pepper. Return cutlets to sauce and heat through. Garnish with bacon. Serves 6 to 8.Note: Serve with lingonberry preserves, currant jelly, or cranberries on the side. goes well with potatoes or dumpliings, and with red cabbage or Brussels sprouts.*Available in food specialty stores. |
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