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Author: Connie Weis
Publisher: Andrews McMeel Publishing
ISBN: 1449458564
Category : Cooking
Languages : en
Pages : 312
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Book Description
Extreme Brownies is a collection of 50 wildly creative, extensively tested recipes from pastry chef and restaurant consultant Connie Weis, owner of brownie business Brownies & S'more in Virginia Beach, VA. Connie believes that brownies can't just look great, they have to taste great and have the right texture, making them above all, calorie-worthy. Pastry chef techniques and flavors are incorporated into detailed easy-to-follow recipes, elevating brownies and blondies into baked goods that could easily be morphed into high-end restaurant desserts, as she has done many times. Because Connie is such a precise and careful baker, the recipes in this scrumptious book make it possible for home bakers to reproduce without difficulty brownies such as her best-selling Caramel-Stuffed Sea Salt Brownies, her signature "PMS" Brownies, and many others, including Spotted Cow Brownies, Black Walnut Fudge Frosted Brownies, Espresso Cacao Nib Coffee Marshmallow Brownies, Holy Heavenly Hash Brownies, S'more Galore Brownies, Harlequin Truffle Brownies, Raspberry Ripple Cheesecake Brownies, Triple Blueberry White Chocolate Blondies, Lemon Mascarpone Blondies, and many others. Also included is TODAY show host Hoda Kotb's favorite Peanut Butter Cup Brownies. These are the most extreme brownies you've ever seen and like none you've ever tasted before!
Author: Connie Weis
Publisher: Andrews McMeel Publishing
ISBN: 1449458564
Category : Cooking
Languages : en
Pages : 312
Get Book Here
Book Description
Extreme Brownies is a collection of 50 wildly creative, extensively tested recipes from pastry chef and restaurant consultant Connie Weis, owner of brownie business Brownies & S'more in Virginia Beach, VA. Connie believes that brownies can't just look great, they have to taste great and have the right texture, making them above all, calorie-worthy. Pastry chef techniques and flavors are incorporated into detailed easy-to-follow recipes, elevating brownies and blondies into baked goods that could easily be morphed into high-end restaurant desserts, as she has done many times. Because Connie is such a precise and careful baker, the recipes in this scrumptious book make it possible for home bakers to reproduce without difficulty brownies such as her best-selling Caramel-Stuffed Sea Salt Brownies, her signature "PMS" Brownies, and many others, including Spotted Cow Brownies, Black Walnut Fudge Frosted Brownies, Espresso Cacao Nib Coffee Marshmallow Brownies, Holy Heavenly Hash Brownies, S'more Galore Brownies, Harlequin Truffle Brownies, Raspberry Ripple Cheesecake Brownies, Triple Blueberry White Chocolate Blondies, Lemon Mascarpone Blondies, and many others. Also included is TODAY show host Hoda Kotb's favorite Peanut Butter Cup Brownies. These are the most extreme brownies you've ever seen and like none you've ever tasted before!
Author: Michelle Lopez
Publisher: Simon and Schuster
ISBN: 1501189883
Category : Cooking
Languages : en
Pages : 304
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Book Description
Michelle Lopez—the wildly popular and critically acclaimed blogger behind Hummingbird High—teaches busy people how to make cookies, pies, cakes, and other treats, without spending hours in the kitchen. If anyone knows how to balance a baking obsession with a demanding schedule, it’s Michelle Lopez. Over the past several years that she’s been running her blog Hummingbird High, Lopez has kept a crucial aspect of her life hidden from her readers: she has a full-time, extremely demanding job in the tech world. But she’s figured out how to have her cake and eat it too. In Weeknight Baking, Lopez shares recipes for drool-worthy confections, along with charming stories and time-saving tips and tricks. From everyday favorites like “Almost No Mess Shortbread” and “Better-Than-Supernatural Fudge Brownies” to showstoppers like “a Modern Red Velvet Cake” and “Peanut Butter Pretzel Pie” (it’s vegan!), she reveals the secrets to baking on a schedule. With rigorously tested recipes, productivity hacks, and gorgeous photographs, this book is destined to become a busy baker’s go-to. Finally, dessert can be a part of every everyday meal!
Author: Sheila Lukins
Publisher: Workman Publishing
ISBN: 9780761145974
Category : Cooking
Languages : en
Pages : 468
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Book Description
Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.
Author: Stella Parks
Publisher: W. W. Norton & Company
ISBN: 0393634272
Category : Cooking
Languages : en
Pages : 645
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Book Description
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
Author: Tara Theoharis
Publisher: Simon and Schuster
ISBN: 151073970X
Category : Juvenile Nonfiction
Languages : en
Pages : 274
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Book Description
The Minecrafter's Cookbook brings the Overworld to life with over 40 fantastic, Minecraft-themed recipes that kids and parents can make together. From main courses that will fill your hunger bar; to enchanted snacks that Alex and Steve couldn’t survive without; to party-friendly, game-themed desserts and potion drinks, there is plenty in this book to enchant young gamers and their families. Kids will love the accompanying illustrations of their favorite characters and scenes, while parents will appreciate the simple, step-by-step directions to guide them as they craft. The Minecrafter's Cookbook makes cooking an irresistible adventure: Includes photos of each finished item, plus colorful illustrations of popular Minecrafting scenes and characters for maximum fun. Features over 40 kid-friendly meals, drinks, and desserts including Beetroot Stew, Golden Apples, Grass Block Brownies, and Creeper Crispies! Encourages young gamers to power down and enjoy family time in the kitchen The delicious recipes in this book are sure to make spending time together a whole lot more fun!
Author:
Publisher: Ryland Peters & Small
ISBN: 9781849757652
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of gloriously gooey brownies, sumptuously sweet blondies and a wide range of tasty traybakes that are easy to make and even easier to eat. Ranging from much-loved vintage classics to modern and fancy creations, you’ll find a perfect bite for everyone here. A collection of gloriously gooey brownies, sumptuously sweet blondies and a wide range of tasty traybakes that are easy to make and even easier to eat. Ranging from much-loved vintage classics to modern and fancy creations, you’ll find a perfect bite for everyone here. The quest for the elusive BEST EVER brownie is one that never ends, it can be sprung upon you at any moment—whether eaten in the corner of a cosy café, accompanying coffee at a friend’s house, or attending an unassuming bake sale, a truly fabulous brownie is something you will find yourself lusting after for years to come. Likewise, blondies, the trendy younger sister of the brownie and the extended family of traybakes, are just as well-loved, and this genre of straightforward baking ensures goodies to suit every occasion and every day of the week. In the Sweet and Simple chapter find a warming Parkin Traybake to get you through Monday and a Fabulously Fruity Cherry Bakewell Slice to lift a dull Tuesday. In Healthier and Wholesome find a Muesli-Flapjack to power through Wednesday and a fun Rocky Road Brownie will see Little Kids and Big Kids into Thursday. An Absolutely Nuts Hazelnut Brownie is the perfect highlight on a Friday and plump for a Deliciously Decadent Butterscotch Blondie as a weekend treat. The epitome of easy but delicious, throw-together bakes, brownies, blondies and traybakes are firm favorites for cooks and consumers alike. Ranging from simple classics with few ingredients to more decadent creations adorned with extra glitz, here the most delicious treats are made accessible for bakers of all levels. All you really need is a mixing bowl, a rectangular pan and a hot oven to create amazing cakes that will endear you to friends, colleagues, family, and anyone else you might happen to feed!
Author: Alice B. Toklas
Publisher: HarperCollins
ISBN: 0063050897
Category : Cooking
Languages : en
Pages : 390
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Book Description
“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas—penned by Gertrude Stein—adds vivid detail to Alice’s life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude’s lives together. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso’s peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.” With a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.
Author: Nancy Baggett
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395915370
Category : Cookery, American
Languages : en
Pages : 454
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Book Description
"The perfect book for every cookie-loving American" (Dorie Greenspan, author of "Baking with Julia"), this exciting and definitive collection of the nation's best cookies covers every cookie imaginable--from Key Lime Frosties to Pennsylvania Dutch Soft Sugar Cookies. Full color.
Author: Matt Lewis
Publisher: Abrams
ISBN: 1613120567
Category : Cooking
Languages : en
Pages : 610
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Book Description
The acclaimed bakers and authors of Baked return with an inventive array of treats to make any celebration even sweeter. Celebrating a year in desserts, BAKED’s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. You’ll discover creative treats like Rum-infused Hair of the Dog Cake for New Year’s Day and Peanut Butter Sheet Cake for Texas Independence Day. Plus you won’t want to miss Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and twelve Days of Cookies for Christmastime. With sixty-five gorgeous photographs and seventy-five unique recipes, you’ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round./
Author: Katy Lyons
Publisher: Katy Lyons
ISBN:
Category : Cooking
Languages : en
Pages : 84
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Book Description
Brownies, a scrumptious dessert, are a delightful treat made with ingredients such as chocolate, eggs, butter, sugar, flour, salt, and vanilla extract. While these are the conventional components, the possibilities for variations are boundless. According to the legend, brownies originated in 1893 when Bertha Palmer, a prominent socialite from Chicago and owner of the Palmer House Hotel, requested a pastry chef to create a dessert that could be included in boxed lunches for the ladies attending the Chicago World's Columbian Exposition. Although the ingredients used in brownies are similar to those found in chocolate cakes, the resulting texture is denser and heavier, setting them apart from cakes. Today, brownies have evolved beyond their traditional chocolate-brown form. They can be crafted in various flavors such as vanilla, marshmallow, caramel, or even lemon. This cookbook not only features recipes for classic brownies but also offers a plethora of delightful variations to indulge in.
