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Beyond the Bread Basket:
Master baker Eric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds or exotic Tandoori Chicken. Rounding off this collection are irresistible desserts that are pure treasures of sweetness, such as French Toast with Caramelized Apples, Chocolate Soup, and Toasted Brioche..-.
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Kids’ Baking
With a little help from Mom, Dad, and this mouthwatering collection, it’s amazing what kids can create in the kitchen! From Chunky Herb Focaccia to Triple Chocolate Brownies, these yummy recipes for sweet and savory treats will have junior chefs measuring, mixing, pouring, and of course, licking the spoon. Some are simple enough so that even a tiny toddler can join in the fun, while older kids can experiment with the more advanced ideas for cakes to impress—including a Very Berry Cheesecake. The equipment and ingredient lists will keep children organized and each step is clearly set out. Cheerful color photographs capture young cooks in action, as well as the final luscious-looking results..-.
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Mom’s Big Book of Baking:
Caramel Swirl Brownies, Pumpkin Spice Muffins, Lemon-Poppy Seed Pound Cake, Peanut Butter Blondies-all of the recipes that made the original Mom’s Big Book of Baking so well loved are back. It’s the packaging that’s had a makeover, and now these recipes are presented in the fun, full-color format of Mom’s Big Book of Cookies, complete with a lay-flat spiral binding that is sure to come in handy when baking Chattman’s irresistible goodies..-.
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Starting with Ingredients Baking:
Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient. More than 350 recipes explore each ingredient’s history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter’s notes reflect Chef Green’s many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico. Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios..-.
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Sweet!
Over the last five-plus years, food manufacturers and grocery retailers have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers than ever before. Now Sweet! introduces home cooks and bakers to dozens of traditional and cutting-edge sugars and sweeteners that also include jaggery, panela, molasses, cane syrup, and many others. Drawing upon his years of personal and professional experience cooking and baking with these sweeteners, Mani Niall shows home cooks how to take full advantage of the various tastes and textures they provide with more than 100 recipes for cookies and bars, cupcakes and cakes, quickbreads, custards, pies and tarts, candy, and many other treats that showcase each sweetener’s most distinctive qualities..-.
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Pillsbury Holiday Baking
Perk Up Your Holidays with These Great Recipes!October through December is the time to break out the mixing bowls, baking sheets and oven mitts and start whipping up festive treats and desserts. From playful Halloween “critters” and themed cookies for the Kwanzaa party to special Christmas breads and luscious New Year’s treats, Pillsbury makes it easier than ever to create delicious baked goods and liven up celebrations with your family and friends.Organized by holiday, Pillsbury Holiday Baking features 150 tasty recipes for both sweet and savory baked goods, including lots of “Extra Easy” recipes that take 30 minutes or less. Illustrated with 50 inspiring color photos and sprinkled with helpful kitchen tips and gift ideas, it delivers all you need to bake up a season’s worth of crowd-pleasing holiday treats.Open the book and find:16 Halloween recipes, including a Frankenstein Cake and Bugs in a Blanket29 Thanksgiving recipes, including Mystery Pecan Pie, Pumpkin Cheesecake and Cornmeal Sage Scones43 Christmas recipes, including Christmas Ornament Cookies, a Tree-Shaped Brownie Torte and a Spinach Dip Crescent Wreath22 Hanukkah recipes, including Hanukkah Rugelach and Cherry-Almond Torte20 Kwanzaa recipes, including Black Forest Tart and Fresh Pear-Date Bread20 New Year’s recipes, including Rich and Easy Tiramisu Dessert and Crescent-Crab Purses.-.
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The Brownie Lover’s Bible:
Who can deny the joys of a rich and gooey brownie? The brownie is a staple in every baker’s recipe collection. These new and revamped recipes for deep, dark and delicious treats are all related to basic brownies. With 100 variations on classic and new recipes, The Brownie Lover’s Bible provides the fudgiest recipes. There is a delectable collection of brownie-inspired cakes, cookies and puddings, as well as vegan, non-dairy and gluten-free variations that meet a variety of dietary requirements. A special chapter is devoted to ganache. Among the exquisite and easy-to-make fudgy treats that will delight the palate and impress guests are:
Gluten-free chestnut browniesChocolate date almond cakeCranberry chocolate pecan pieChocolate cherry pie with brownie crumbleBlack forest brownie trifle.
The Brownie Lover’s Bible includes all the brownie-baking basics as well as helpful tips and inspiring suggestions that make it an essential guidebook for brownie and chocolate-dessert baking..-.
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Baking for All Occasions:
Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it’s an impressive Dark Chocolate Custard Tart to wish someone a happy birthday, a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion, or an Old World Braided Coffee Cake to impress the bridge club, each recipe is custom-crafted to commemorate life’s special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to perfection, making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate.Heavenly Brownie-on-Shortbread Bars (edited for the web site format) Enjoy the best of both worlds with these change-of-pace bars. Baking the silky, intense chocolate topping on crunchy (firm) shortbread makes for neatly cut brownies that will lend panache to any dessert time.Shortbread
1 1/3 cups (6 1/4 ounces/175 grams) all-purpose flour
1/3 cup (2 1/4 ounces/65 grams) granulated sugar
1/4 teaspoon salt
4 ounces (1 stick/115 grams) cold unsalted butter, cut into 1/2-inch slices
1 teaspoon pure vanilla extractHeavenly Brownie
2/3 cup (3 ounces/85 grams) all-purpose flour
1/8 teaspoon salt
4 ounces (1 stick/115 grams) unsalted butter, cut into 1/2-inch slices
5 ounces (140 grams) bittersweet chocolate, coarsely chopped
1 cup firmly packed (7 ounces/200 grams) light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup packed (4 1/2 ounces/130 grams) hazelnuts, finely chopped to yield 1 cup
Center a rack in the oven and preheat the oven to 350 degrees F. Press a sheet of aluminum foil to cover the outside bottom and sides of a 9 x 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.Shortbread: In a food processor, combine the flour, sugar, and salt and process briefly to blend. Scatter the butter pieces over the top and process with 1-second bursts. Add the vanilla and continue with 1-second bursts until the ingredients form sma.-.
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Pillsbury Best of the Bake-Off Cookbook:
The Pillsbury Best of the Bake-Off® Cookbook is the flagship Bake-Off® cookbook, a collection of 410 delicious, easy-to-make recipes, a look back at the history of the beloved cooking contest, and profiles of contestants that have helped make the Bake-Off® an icon of American popular culture.This beautiful 4-color package features 410 of the most delicious, and most famous Bake-Off® recipes, including appetizer favorites like Ronna Sue Farley’s Ham and Cheese Crescent Snacks from 1975, and delectable desserts like Penelope Weiss’ Black & White Brownies from 1992.The completely revised design is fresh and contemporary, with 120 four-color photos throughout that showcase the winning creations. Each recipe includes information about its creator, and special features include profiles and photos of individual contestants. Discussion of cooking and baking trends throughout the years, Bake-Off® Contest history and memorable moments, and a special section of classic Hall of Fame Bake-Off® recipes and all six 1 million Grand Prize-winning recipes. Nutrition Information and High-Altitude directions included for every recipe..-.
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The Splenda World Of Sweetness
The Splenda® World of Sweetness cookbook is the first official book filled with recipes created with Splenda® Sweeteners. Sweet-tooth recipes have been carefully tested for taste, texture, volume, and tenderness to ensure fabulous results. This delightful cookbook has reduced-sugar sweets and drinks for every occasion, including Peach-Berry Muffins in the morning, Pecan Pie to welcome a new neighbor, Dulce de Leche Swirl Cheesecake for special occasions, and Chocolate Chip Cookies for a midnight snack. For a thirst-quenching treat, there is the refreshing Ruby Red Chiller, or warm-up with a hot mug of Mulled Cider. A special chapter includes original masterpieces by celebrity chefs, such as Food Network’s Sweet Dreams host Gale Grand and Park Avenue Café’s Richard Leach. The Splenda® World of Sweetness cookbook is the perfect way to have your cake, and eat it too. The maker of Splenda® Sweeteners partnered with a network of chefs and registered dietitians to make sure every recipe in this collection is delicious, is great for the whole family, and includes nutritional information..-.
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Old Farmer’s Almanac Best Home Baking
Best Home Baking, brought to you by the editors of the venerable Old Farmers Almanac, features prizewinning baked goods from Americas country fairs and food festivals, as well as bonus recipes carefully selected from the Almanacs own cooking contests. From Breads and Muffins to Cakes and Pies to Brownies, Bars, and Cookies, youll find many tasty treats here that are sure to please your family and friends for years to come. As a special add-on value, this fun and easy-to-use recipe book also includes valuable Blue Ribbon Tips, with inside hints and helps from Americas best amateur bakers. Makes a wonderful gift for anyone interested in baking or great foodincluding yourself!.-.
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Savory Baking from the Mediterranean:
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..-.
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Afternoon Tea
Whether it’s a tea party in the garden or a cosy gathering by the fire, afternoon tea is a treat at any time of year. Teatime should begin with Sandwiches and Savouries – delectable savoury morsels that range from traditional fare such as Finger Sandwiches to the more exotic flavours of Quick Blinis with Wasabi Cream and Caviar. Scones and Teacakes features some new takes on old classics. Try Blueberry and Lime Drop Scones or Orange and Walnut Scones with Mascarpone and Fig Preserve. For the ultimate tea-time indulgence, tuck into Fancies – sweet morsels such as Baby Eclairs with Coffee Creme Patissiere and Coffee Sauce or Orange Tuiles with Flaked Almonds. Finally, Cakes are the crowning glory of any tea party and there are a range of delicious flavours to choose from. Tried and tested recipes include Lemon Drizzle Cake, Coffee and Walnut Cake and Victoria Sandwich Filled with Cream and Strawberries. Afternoon Tea features delicate bite-size treats that are guaranteed to charm your guests. Bring out your best china, fill up the teapot and enjoy this wonderful tradition. An irresistible collection of sweet and savoury recipes, from little toasts to finger sandwiches and scones to baby pavlovas. Packed with information about preparing a tea-time feast, including how to make the perfect cup of tea..-.
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Baking With Kids
Kids love to cook and time spent with them in the kitchen can be huge fun. Weighing ingredients, stirring mixtures and rolling out dough are all absorbing tasks for any child. Linda Collister’s Baking with Kids is the ideal book for any parent who is keen to teach their kids all about food and interest them in cooking from an early age. Teatime Favourites are the perfect place for budding chefs to start. Help the kids master delicious Cherry Berry Buns or Three Chocolate Cookies. With Linda’s expert help and your supervision they can move on to the Big Bakes such as Fresh Raspberry Streusel or a Peanut Butter Cake. Breads is full of fantastic ideas for freshly-baked rolls and loaves. Help your children discover the pleasure of bread making with No-Knead Cheese Bread or Sun-dried Tomato Rolls. Savoury Snacks has a selection of tasty recipes – encourage the kids to make Giant Cheese Straws rather than snack on potato crisps. Puddings are a treat for the whole family so let the kids help out by making Ricotta Cheesecake or everyone’s favourite, Sticky Toffee Pudding. Linda’s clear, step-by-step recipes are written for children and the point at which an adult’s help is needed is clearly given. Baking with Kids will help you show your children how to cook good food, how to appreciate it and, above all, that baking is fun!.-.
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King Arthur Flour Whole Grain Baking
Hang on to your pie plate–King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains. Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming dark and dense alchemy of whole baking into lively, flavorful, sweet, savory treats of all types. King Arthur Flour Whole Grain Baking is a book that only the bakers at Arthur Flour could successfully complete, opening up the home baker’s repertoire new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, Come into the kitchen with me and let’s bake. Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Art Flour Whole Grain Baking–the next generation whole grain cookbook..-.
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Pillsbury Baking
The ultimate baking cookbook–with 175 of Pillsbury’s best recipes for breads, cookies, bars, cakes, pies, and desserts With 99 percent consumer awareness, the Pillsbury brand reaches 82 million households and is supported by a 340 million marketing budget each year. Now Pillsbury gives today’s home cooks the versatile, all-around baking book they need, filled with great recipes everyone will love. Beginners can start with basics like Dinner Rolls or Soft-and-Chewy Chocolate Chip Cookies. More experienced bakers can head for more challenging breads and desserts, like Herbed Oatmeal Pan Bread and Black Bottom Strawberry Cream Pie. Many of the recipes offer variations with new flavor twists and combinations. Eighty color photos include how-to shots for basic recipes like muffins, biscuits, and pie crust and showcase the tempting finished results. Readers will find great ideas for virtually every need, occasion, and lifestyle. For time-pressed cooks, an entire chapter of express baking recipes using refrigerated dough makes it easy to create delicious, fresh-baked goodness in a hurry. A Kids Bake chapter has child-friendly recipes that are easy to make and taste great–a low-stress way to make lasting kitchen memories for the whole family. Pillsbury Baking also has plenty of options for festive holiday treats to give as gifts or serve at home to family and friends, from String-o-Lights Almond Wafers to Hanukkah Rugelach and White Chocolate Bread Pudding with Red Berry Sauce. With information on baking equipment and techniques as well as advice on cutting and storing, this book truly is an enduring turn-to reference that will become a staple in any kitchen..-.
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Baking Basics And Beyond
With the demise of Home Economic classes, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. The book contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair’s years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time..-.
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Baking With Splenda
Splendid recipes with Splenda, the no-calorie sugar alternative for the healthiest baked goods. Grandma’s scrumptious baked goods-with all the sweetness you remember. From fresh-baked bread and biscuits to hot, finger-licking pies and sweet cobblers to heavenly coffeecakes, cheesecakes, and chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda No Calorie Sweetener. Whether it’s her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna’s more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat. This all-new collection also features: Recipes for sauces, glazes, and toppings Special section of recipes using Splenda® Sugar Blend for Baking Cooking and baking secrets and tips to get the most delicious results with the fewest calories and the least fat The best recipes for your bread machine.-.
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