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Author: Rick Bailey
Publisher: U of Nebraska Press
ISBN: 1496225511
Category : Biography & Autobiography
Languages : en
Pages : 228
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Book Description
Part memoir, part travelogue, Get Thee to a Bakery explores both humorous and harrowing aspects of growing older and making sense of social, technological, and environmental change.
Author: Rick Bailey
Publisher: U of Nebraska Press
ISBN: 1496225511
Category : Biography & Autobiography
Languages : en
Pages : 228
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Book Description
Part memoir, part travelogue, Get Thee to a Bakery explores both humorous and harrowing aspects of growing older and making sense of social, technological, and environmental change.
Author: Bonnie Ohara
Publisher: Rockridge Press
ISBN: 9781638788058
Category : Cooking
Languages : en
Pages : 176
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Book Description
"Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues."--Amazon.com
Author: Zoë François
Publisher: Ten Speed Press
ISBN: 1984857371
Category : Cooking
Languages : en
Pages : 274
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Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author: Joy Wilson
Publisher: Hachette Books
ISBN: 1401304192
Category : Cooking
Languages : en
Pages : 562
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Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author: A. R. Capetta
Publisher: Candlewick Press
ISBN: 1536222372
Category : Young Adult Fiction
Languages : en
Pages : 353
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Book Description
Teenage baker Syd sends ripples of heartbreak through Austin’s queer community when a batch of post-being-dumped brownies turns out to be magical—and makes everyone who eats them break up. “What’s done is done.” Unless, of course, it was done by my brownies. Then it’s getting undone. Syd (no pronouns, please) has always dealt with big, hard-to-talk-about things by baking. Being dumped is no different, except now Syd is baking at the Proud Muffin, a queer bakery and community space in Austin. And everyone who eats Syd’s breakup brownies . . . breaks up. Even Vin and Alec, who own the Proud Muffin. And their breakup might take the bakery down with it. Being dumped is one thing; causing ripples of queer heartbreak through the community is another. But the cute bike delivery person, Harley (he or they, check the pronoun pin, it’s probably on the messenger bag), believes Syd about the magic baking. And Harley believes Syd’s magical baking can fix things, too—one recipe at a time.
Author: Francisco J. Migoya
Publisher: John Wiley & Sons
ISBN: 047089198X
Category : Cooking
Languages : en
Pages : 544
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Book Description
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493780
Category : Cooking
Languages : en
Pages : 2639
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Book Description
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, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. 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. 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. 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.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Category : Cooking
Languages : en
Pages : 531
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Book Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author: Pauley Perrette
Publisher: Simon and Schuster
ISBN: 147677112X
Category : Biography & Autobiography
Languages : en
Pages : 192
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Book Description
"Nestled in the heart of midtown New York is a little shop with a big story. An all-natural bake shop that specializes in Southern baked goods, Donna Bell's is owned by Pauley Perrette, the actress who plays 'Abby Scuito' on CBS's NCIS, and her two best friends, Darren Greenblatt and Matthew Sandusky ... With recipes for favorites like buttermilk biscuits, chocolate chip-almond scones, and peach streusel muffins; [and] personal photographs from Pauley, Darren, Matthew, and Donna Bell herself, this is the story how one ... bake shop brings warmth and happiness--one treat at a time--to the urban jungle that is New York City"--
