How Baking Works: And What to Do When It Doesn’t

$39.95 - $31.44

(as of Nov 19,2018 19:29:27 UTC – Details)



Baking explained: foolproof recipes and perfect cakes and bakes every single time.
     I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything’s split up into wee, simple steps. There’s no faff and you don’t need any expensive equipment. You don’t even need a sieve. And for baking veterans, this book tells you why you’re doing what you’ve been doing all these years. Here’s to baking that just works.Ebury Press



World’s Easiest Paleo Baking: Beloved Treats Made Gluten-Free, Grain-Free, Dairy-Free, and with No Refined Sugars

$19.95 - $13.56

(as of Nov 06,2018 21:35:09 UTC – Details)



Treat yourself―you deserve it.

Whether you avoid grains and dairy because you have an allergy, are looking to lose weight, or on a special diet, sometimes you need a simple indulgence. Cakes, cookies, pies, doughnuts, breads, and all of the treats that were once off limits are now at your fingertips with this collection of easy recipes made without grains, dairy, and refined sugar.

Elizabeth Barbone, trusted author of hit gluten-free cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, delves into grain-free and dairy-free baking and delivers recipes for beloved, classic baked goods for that occasional “treat yourself” moment. This is a paleo-friendly cookbook with no surprises, meaning: no rice flour, no potato starch, no gums, and with only small amounts of natural sugar.

Paleo baking has never been easier. No more laundry list of hard-to-find ingredients; Barbone keeps her recipes easy, minimal, and most of all, delicious. With beautiful color photographs; well-explained ingredients, substitutions, and sources; and chock full of helpful notes and explanations, this essential collection allows you to give in to a craving, but in a better, healthier way.

A life without baked goods, no more. Easy, accessible, and with Barbone’s signature perfected recipes that taste “just like the real thing,” this is your all-in-one guide full of go-to recipes for birthdays, holidays, and sweet indulgences that will please the whole family. No one will feel left out ever again with recipes such as: Gingerbread Pancakes, Lazy Morning Waffles, Vermont Maple Doughnuts, Bagels, Pizza, Baguettes, Chocolate Chip Cookie Bars, The World’s Easiest Grain-Free and Egg-Free Cookies, Celebration Chocolate Cake, Maple Bacon Cupcakes, Easy Peasy Shortcakes, Thanksgiving Pumpkin Pie, and more.
NBN TRADESELECT



The Great British Bake Off: Get Baking for Friends and Family

$28.99 - $25.27

(as of Oct 30,2018 03:16:03 UTC – Details)



THE BRAND-NEW OFFICIAL GBBO BOOK, FEATURING RECIPES FROM THE NEW SERIES

From children’s birthdays and charity bake sales to celebrating with a loved one or simply enjoying sweet treat over a cup of tea and a catch-up with a dear friend, Get Baking for Friends & Family is a celebration of all those shared moments: both in the joy of making and in the simple pleasure of indulging in something really delicious.

The Great British Bake Off: Get Baking for Friends & Family will encourage and empower amateur bakers of all abilities to have a go at home, taking inspiration from The Great British Bake Off’s most ambitious bakes but with simplified recipes and straightforward instructions that will enable even complete beginners to impress their nearest and dearest.

Featuring more than 100 beautifully photographed sweet and savory bakes, with recipes from Paul Hollywood, Prue Leith and the series 8 and 9 bakers.



Little Flower Baking

$35.00 - $23.79

(as of Oct 29,2018 09:39:04 UTC – Details)


“When you eat Christine Moore’s food, you feel happy and well served by life.”
— Jonathan Gold, Pulitzer Prize–winning food writer,
Los Angeles Times

One of California’s most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore’s down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more. Little Flower Baking is beautifully packaged, and every recipe has its own gorgeous photo—a rarity in cookbooks, and a great boon for the home baker.

Prospect Park Books



BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

$45.00 - $26.99

(as of Oct 28,2018 15:44:12 UTC – Details)



Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it’s all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.

With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won’t find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won’t leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC’s Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.

Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.

For years, food editors and writers have kept CookWise, Shirley’s previous book, right by their computers. Now that spot they’ve been holding for BakeWise can be filled.

BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley’s daughter-inlaw’s mother. Shirley also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun’s habit.

Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners’ sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley’s popovers are huge.



Baked: New Frontiers in Baking

$32.50 - $20.06

(as of Oct 27,2018 22:01:30 UTC – Details)



As featured on The Martha Stewart Show and The Today Show and in People Magazine!
 

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

 

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

 

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

ISBN13: 9781584797210
Condition: New
Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!



New York cupcakes: 30 recipes

00.00

(as of Oct 27,2018 03:52:36 UTC – Details)



New York cupcakes: 30 recipes

Cherry’s cupcakes
Orange poppy seed cupcakes
Allspice cupcakes
Toblerone® cupcakes
Peanut cupcakes
Currant and vanilla cupcakes
Marshmallow cupcakes
Candied chestnut cupcakes
Blueberry meringue cupcakes
TAGADA® cupcakes
Banana caramel cupcakes
Mushroom cupcakes
Choco-pistachio cupcakes
Lemon meringue cupcakes
Lemon coconut cupcakes
Crispy soft cupcakes
Crumble cupcakes
Breakfast cupcakes
Belle-Hélène iced pear cupcakes
Marble cupcakes
Praline cupcakes
Springtime cupcakes
St. Valentine’s cupcakes
Star cupcakes
Super soft double chocolate cupcakes
Very girly cupcakes
Vanilla cupcakes
Mini cupcakes
Pink cupcakes
Strawberry cupcakes



The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

$29.95 - $27.90

(as of Oct 26,2018 09:40:21 UTC – Details)


The trusted companion of scores of home bakers is finally available in paperback!

Originally Published ten years ago – and shortly thereafter honored as the James Beard Foundation’s Cookbook of the Year (2003) – this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.

For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They’ve done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The Baker’s Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don’t and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen.

You’ll get a complete overview of ingredients in chapters on flours, sweeteners, leaveners, fats, and more. You’ll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four.

Two 8 Page Color Inserts. Illustrations throughout



Holiday Baking Cookbook: Best Christmas Cookie, Pie, Bar, Cake, Candy, Bark, Fudge, and Chocolate Recipes

00.00

(as of Oct 25,2018 15:49:19 UTC – Details)


Holiday baking has never been so easy with kitchen-tested, good to the last bite recipes your family and friends will love!
Download FREE with Kindle Unlimited!

Christmas treats are irresistible and a justifiable decadence part of our holidays’ traditions. It doesn’t matter if you are new to the art of holiday baking, or if you have been treating those around you for years and you are looking for a few new recipes to add to your collection, this book of Christmas delights is sure to please.

Inside, you’ll find:
•Tips for baking holiday sweets and sharing the love!
•Over 90 recipes including cookies, cupcakes, squares, bars, cakes, candies, barks, chocolates, fudge, poached fruits, and pies.
•Cookie recipes such as the Snow Ball Cookies, the Fruitcake Cookies, the Chocolate Spice Rum Balls, the Cherry Almond Festive Cookies, or the Cinnamon Stars
•Cupcake, square, bar and cake pops recipes like the Red Currant Madeleines, the Snow Cap cupcakes, the Santa’s Hat Cake Pops, the Old Sout Pecan Pie Bars, the Peppermint Bars, or the Old-Fashioned Mincemeat Bars
•Candy, Chocolate, and fudge recipes like the Christmas Hard Candy, the Chai Infused Caramels, the Easy Cherry Pistachio Coconut Fudge, the Easy Chocolate Truffles, the Honey White Nougat, and the White Chocolate Candy Cane Bark
•Cake recipes such as the Christmas Pavlova, the Date Nut Cake, and the Traditional Christmas Log Cake
•Pie recipes such as the Pumpkin Pie Squares, the No-Bake Chocolate Eggnog Pie and the Quick and Easy Chocolate Pecan Coconut Pies
•Lighter desserts such as the Chai Poached Pears
•And much more!

All these recipes of homemade baked sweets make the perfect holiday DIY gifts for the office, your friends, and your family! Step-by-step instructions and images are included!

Read on your favorite devices such as Kindle, IPhone, IPad, Android cellular phone, tablet, laptop, or computer with Amazon’s free reading Kindle App.

Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!



The Advanced Art of Baking & Pastry

$90.90

(as of Oct 24,2018 21:46:36 UTC – Details)



The main goal of  Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional.  This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures.  This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.