Make it Now, Bake it Later! The Next Generation PDF Download
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Author: Ann Goodfellow
Publisher: Harry N. Abrams
ISBN: 9781584793519
Category : Cooking
Languages : en
Pages : 0
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Book Description
In 1958, homemaker Barbara Goodfellow self-published her first Make it Now, Bake it Later cookbook in an effort to raise money for Cystic Fibrosis. With today's emphasis on convenient food preparation, this completely updated edition pursues a tradition of delightfully satisfying entertaining, with 200 easy and delicious recipes.
Author: Ann Goodfellow
Publisher: Harry N. Abrams
ISBN: 9781584793519
Category : Cooking
Languages : en
Pages : 0
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Book Description
In 1958, homemaker Barbara Goodfellow self-published her first Make it Now, Bake it Later cookbook in an effort to raise money for Cystic Fibrosis. With today's emphasis on convenient food preparation, this completely updated edition pursues a tradition of delightfully satisfying entertaining, with 200 easy and delicious recipes.
Author: Barbara Goodfellow
Publisher:
ISBN: 9780448168562
Category : Cooking
Languages : en
Pages : 84
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Book Description
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
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Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 896
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Book Description
Author: Barbara Goodfellow
Publisher:
ISBN:
Category : Casserole cookery
Languages : en
Pages : 78
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Book Description
Author: Paul Hollywood
Publisher: Bloomsbury Publishing
ISBN: 1408841223
Category : Cooking
Languages : en
Pages : 231
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Book Description
Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!
Author: Alexandra Stafford
Publisher: Clarkson Potter
ISBN: 0553459848
Category : Cooking
Languages : en
Pages : 256
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Book Description
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
Author: Library of Congress. National Library Service for the Blind and Physically Handicapped
Publisher:
ISBN:
Category : Blind
Languages : en
Pages : 232
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Book Description
Author: Luisa Weiss
Publisher: Ten Speed Press
ISBN: 1607748258
Category : Cooking
Languages : en
Pages : 290
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Book Description
From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.
Author: Paul Arguin
Publisher: The Countryman Press
ISBN: 1682686604
Category : Cooking
Languages : en
Pages : 588
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Book Description
With bolder-than-ever flavors and spectacularly scientific techniques, cookies have truly never been more fabulous. One of NPR's "Books We Love" 2022 "Do we need another cookie book? As far as I’m concerned, the answer is always “yes.” Here we have the classic cookie food groups (bar, drop, rolled, slice-and-bake, etc.), but they’ve been wickedly turbocharged with unique flavor hacks. Why wouldn’t you insinuate a layer of ganache into your black-bottom lemon squares? Why wouldn’t you powder freeze-dried raspberries for your sugar cookies? And for heaven’s sake, why wouldn’t you add milk powder to your browned butter for the world’s most insanely malty chocolate chip cookies? Prepare your secret-stash cookie jar, folks – you’re gonna need it." - T. Susan Chang for NPR "Delicious and dazzling...for cookie fanatics, this one is sure to be a hit!" - Publisher's Weekly, starred review Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert—the cookie—they offer 100 reliable and exciting recipes that are sure to impress. From Pumpkin Snickercrinkles to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies. Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Taylor and Arguin apply new methods and modern ingredient pairings to develop novel base recipes with innovative techniques. In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or infinitely adapt, these outside-the-box recipes are the very definition of fabulous.
