Author: Anne Byrn
Publisher: Workman Publishing Company
ISBN: 0761159487
Category : Cooking
Languages : en
Pages : 513
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Book Description
What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn's The Cake Mix Doctor began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new Cake Mix Doctor Returns! From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes—that’s right, 160 amazing cake mix recipes—for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more. And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake—cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community. The Cake Mix Doctor is back—just say ahhhhh!
Author: Anne Byrn
Publisher: Rodale
ISBN: 9781579546922
Category : Cooking
Languages : en
Pages : 528
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Book Description
The cake mix doctor...doctors cake mixes to create more than 200 luscious desserts with from-scratch taste.
Author: Anne Byrn
Publisher: Workman Publishing
ISBN: 9780761125389
Category : Cooking
Languages : en
Pages : 512
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Book Description
Offers 150 recipes that use packaged cake mixes enhanced with additional ingredients to create special desserts with the ease and dependability of commercial cake mixes.
Author: Anne Byrn
Publisher: Workman Publishing Company
ISBN: 0761164065
Category : Cooking
Languages : en
Pages : 329
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Book Description
Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well—832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others. Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.
Author: Anne Byrn
Publisher: Clarkson Potter
ISBN: 0593233603
Category : Cooking
Languages : en
Pages : 385
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Book Description
Turn a cake mix into a cake masterpiece! Discover 175 decadent and quick modern recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor. Anne Byrn is known for her cake mix magic, and A New Take onCake makes baking from a boxed mix as inspiring as it is easy—everything from vegan tortes to gluten-free cakes, doughnuts to cake pops, and whoopie pies to a wedding cake. All for snacking, celebrating, and everything in between! With 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you’ll find your calling—and won’t have to spend all day making it.
Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360
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Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.
Author: Anne Byrn
Publisher: Workman Publishing
ISBN: 9780761146407
Category : Cooking
Languages : en
Pages : 552
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Book Description
A collection of recipes for dishes that are perfect for potluck suppers, family get-togethers, school picnics, and other occasions, plus tips on preparation, kitchen-sharing etiquette, and the best ways to transport the dish.
Author: Anne Byrn
Publisher: Rodale
ISBN: 9781594860928
Category : Cooking
Languages : en
Pages : 600
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Book Description
A marriage of the fast and fantastic, The Dinner Doctor proves that it's possible to cook meals for your family that taste great -- and require little time, preparation, or hassle.
Author: Anne Byrn
Publisher: Rodale Books
ISBN: 1623365465
Category : Cooking
Languages : en
Pages : 338
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Book Description
A delicious tour of America’s favorite treats, cookies, and candies from the beloved author of the bestselling Cake Mix Doctor series and American Cake IACP AWARD FINALIST • “Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Cookies Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
Author: Ross Gay
Publisher: Algonquin Books
ISBN: 1643755471
Category : Literary Collections
Languages : en
Pages : 250
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Book Description
From bestselling author of The Book of Delights and award-winning poet, a book of lyrical mini-essays celebrating the everyday that will inspire readers to rediscover the joys in the world around us. In Ross Gay’s new collection of small, daily wonders, again written over the course of a year, one of America’s most original voices continues his ongoing investigation of delight. For Gay, what delights us is what connects us, what gives us meaning, from the joy of hearing a nostalgic song blasting from a passing car to the pleasure of refusing the “nefarious” scannable QR code menus, from the tiny dog he fell hard for to his mother baking a dozen kinds of cookies for her grandchildren. As always, Gay revels in the natural world—sweet potatoes being harvested, a hummingbird carousing in the beebalm, a sunflower growing out of a wall around the cemetery, the shared bounty from a neighbor’s fig tree—and the trillion mysterious ways this glorious earth delights us. The Book of (More) Delights is a volume to savor and share.
