Beatrice Ojakangas’ Great Holiday Baking Book
No holiday would be complete without the wonderful baked goods that make every occasion special. Now Beatrice Ojakangas, one of America's best-loved bakers, presents more than 250 recipes in this comprehensive soon-to-be classic. Beatrice Ojakangas' Great Holiday Baking Book takes you from spring to winter with 21 cherished holidays and the favorite baked treats that make them memorable. For Valentine's Day, say "I love you" with a heart-shaped coffee cake and a plate of Lemon Hearts. Celebrate the Fourth of July with all-American Blueberry Bars and seasonal Peach Cream Pie. For Halloween, treat your friends to Peanut Butter Monsters. Thanksgiving offerings include such autumn favorites as Cinnamon — Wild Rice Pudding, Raisin — Sweet...
more infoThe Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
This is the reference of choice for thousands of pastry chefs and home cooks. A favorite of pastry lovers and serious chefs worldwide, "The Professional Pastry Chef" presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better and easier to use than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering...
more infoRosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book
They're full of butter, cream, eggs, sugar, and sometimes the chocolate doesn't quit. But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding,...
more infoThe Baking Book
Hardback book. 1981. No markings, no tears, no highlights. Spine is tight and clean. Has dust jacket that shows shelf wear and only minor nicks on the dust jacket. Culinary Arts Institute. Lloyd Moxon, a microbiologist, a specialist on yeast biochemistry. This author thinks he has a better way of baking. He has written this book to show aspiring bakers how to save money on the use of yeast, how to take shortcuts that do not result in inferior bread and how to make bread rise properly instead of sagging. 255 pages total. Contents include: tools and equipment, the ingredients used in baking breads;the shaping of breads and rolls; basic breads bake with active...
more infoThe Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free!
There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more! Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet for untried ingredients with names you can't pronounce. In this book you'll find more than 200 easy-to-follow recipes — from moist and hearty breads and muffins to sweet-tooth-satisfying cookies, cakes, and pies — that friends and family will devour....
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