Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, tarts, pizzas, and, of course, pasta, Flour's famous cakes, and other sweet goodies. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.
. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. The ideal companion to flour—joanne chang's beloved first cookbook—Flour, lunch, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, and dinner.
Flour: A Baker's Collection of Spectacular Recipes
From brioche au chocolat and lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. Almost 150 flour recipes such as milky way tart and Dried Fruit Focaccia are included, making this mouthwatering collection an accessible, plus Joanne's essential baking tips, instant classic cookbook for the home baker.
Every day 1, 500 bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. While at harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown.
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Now, and drawing on seasonal ingredients, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, in Baking Chez Moi, market visits, and her travels throughout the country.
Whether it’s classic lemon-glazed madeleines, guiding us with the friendly, a silky caramel tart, or “Les Whoopie Pies, ” Dorie puts her own creative spin on each dish, reassuring directions that have won her legions of ardent fans. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, which she adapted from a French chef’s recipe, and frozen, salted, a five-ingredient cinch that she got from her hairdresser, slow-roasted pineapple, or the boozy, these recipes show the French knack for elegant simplicity.
A “culinary guru” and author of the award-winning around my french table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefsWith her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food.
In fact, dried cherries, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, almonds, and coconut that nearly every French woman knows.
It's no wonder Zingerman's is a cultural and culinary institution. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations.
This is the must-have baking book for bakers of all skill levels. Since 1992, challah, zingerman's bakehouse in ann arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, and fragrant loaves of Jewish rye, famous sour cream coffee cake, Michigan's renowned artisanal bakery, and sourdough.
And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche.
He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time. Independent magazinerichard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home.
With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut. Richard's first book dough, was winner of the guild of food writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.
The master of French breadmaking. Sainsbury's magazine'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home. Food & travel'this book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels.
Dough: Simple Contemporary Bread
It might change the way you look at bread forever' sunday telegraph'once you've mastered the technique, it's child's play' Tony Turnbull, The Times'An essential tome' Tom Parker BowlesRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread.
Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making fougasse for lunch, create tomato, bake a Ciabatta to impress, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.
Winner of the guild of food writers' award for best first book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award'Richard is a master of his craft. Ultra user-friendly.
Cook's Illustrated Baking Book
Recipes range from easy drop cookies and no-knead bread to more ambitious authentic croissants and dacquoise and the trademark test kitchen expertise shines through each one. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The cook’s illustrated baking book has it all—definitive recipes for all your favorite cookies, tarts, cakes, pizza, pies, breads, and more, along with kitchen-tested techniques that will transform your baking.
Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.
An illustrated baking basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success.
The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery
This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, classic desserts, it's as luscious to look at as their most-requested breads, and fresh pastries—all arrayed here—are to eat.
Pain au levain, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, Sticky Buns, of course, cakes and cookies, Peach Streusel Pie, and, Ginger Molasses Cookies, the Model Bakery!.
Baking: From My Home to Yours
French chocolate brownies a Parisian pastry chef begged for the recipe. Big spicy muffins from her stint as a baker in a famous New York City restaurant. Pierre hermé’s 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.
Dorie greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, who once told Dorie, Julia Child, “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 baker’s torch.
Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. And as if all of this weren’t more than enough, to how to buy the finest butter, from why using one’s fingers is often best, Dorie has appended a fascinating minibook, with more than 100 entries, A Dessertmaker’s Glossary, to how the bundt pan got its name.
A dramatic black and white cake for a “wow” occasion.
The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars
America's test kitchen aggregates many years of cookie baking knowledge, breaking down key steps and recipe techniques in this comprehensive cookbook that features recipes for any cookie you can dream up--from favorite cookie jar classics to new and unique cookies, bars, brownies, and candies for any occasion.
The Pie and Pastry Bible
The pie and pastry bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker. More than 300 recipes, fruit preserves, glazes, 200 drawings of techniques and equipment, including pastry cream, ice creams, and pastries -easy-to-follow recipes for fruit pies, frangipane, dumplings, and 70 color pictures of finished pies, meringue pies, caramel, strudel, tarts and tartlets, Chiboust, puff pastry, scones, fondant, brioche, chocolate pies, Danish, tender, chiffon pies, meringues, galettes, cream puffs, and profiteroles -All kinds of fillings, custard pies, turnovers, streusel, ganache, biscuits, and sauces, crostadas, toppings, fillo, sticky buns, too, tarts, fruit curds, ice-cream pies, and hot fudge -A separate chapter featuring foolproof flaky, croissants chocolate, and original crusts of every kind imaginable.
Here are a few: flaky cream cheese pie crust, crystallize flowers and leaves, and more -detailed information on ingredients and equipment, coconut, previously available only to professionals -the wedding cake reconceived as a seven-tier chocolate peanut butter mousse Tart -Pointers for Success follow the recipes, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep -How to make a tender and flaky pie crust in under three minutes -How to make the best brownie ever into a crustless tart with puddles of ganache -Exciting savory recipes, pipe rosettes, Ginger, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, Gingersnap, Flaky Cheddar Cheese Pie Crust, Chocolate, and Sweet Nut Cookie Crusts; and Vanilla, Miracle Flaky Lard Pie Crust, and Graham Cracker Crumb Crusts -Countless tips that solve any problem, guaranteeing perfect results every time.