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Author: Heidi Swanson
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Category : Cooking
Languages : en
Pages : 241
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Book Description
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Author: Heidi Swanson
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Category : Cooking
Languages : en
Pages : 241
Get Book Here
Book Description
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Author: Food Network Magazine
Publisher: Hearst Home & Hearst Home Kids
ISBN: 1950785335
Category : Juvenile Nonfiction
Languages : en
Pages : 194
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Book Description
NEW YORK TIMES BESTSELLER! America’s #1 food magazine shares over 110 crumb-believable dessert recipes and hands-on activities in this kids baking book for ages 8 to 12. Keep calm and bake on, young chefs! Take your baking skills to the next level—and enjoy knead-to know food trivia, crafts, and games for extra fun in the kitchen. This collection is packed with tons of recipes for easy sweets and treats, designed with young cooks in mind and triple tested by the chefs in Food Network Kitchen. Kids will get all the info they need to make their favorite desserts! Inside you'll find: 110+ easy to follow recipes with pro tips to help beginner chefs get started A visual recipe index with photos of every recipe Choose-your-own adventure recipes (design your own Whoopie Pies and Banana Bread) Crowd-pleasers like Red Velvet Brownies, Pumpkin Spice Chocolate Chip Cookies, Chocolate Candy Bar Layer Cake, and more! Amazing fake-out cakes including cakes that look like spaghetti and meatballs, a taco, and a pineapple Fun food trivia Food crafts such as decorating donuts and using candy melts Bonus food-themed activity pages with word scrambles, spot-the-difference photo games, and more Lay-flat binding and a heavy paper stock that will stand up to frequent use This bestselling cookbook makes baking for beginners exciting—and it’s the perfect summer activity book for kids. Dye your own sprinkles! Turn dough into an edible jigsaw puzzle! You’ll come for the cookie-baking recipes. You’ll stay for the extra helpings of FUN!
Author: Miriam Pascal
Publisher:
ISBN: 9781422616154
Category : Baking
Languages : en
Pages : 208
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Book Description
"As the creator of the immensely popular food blog overtimecook.com, Miriam Pascal shares her innovative, exciting, and delicious recipes with literally hundreds of thousands of eager home cooks. She now presents close to 100 brand-new, never-seen recipes plus a number of her readers' favorite treats...Miriam is a master at taking familiar kosher ingredients and combining them into creative treats that look beautiful, taste amazing, and aren't hard to create."--Dust jacket.
Author: Matt Lewis
Publisher: ABRAMS
ISBN: 1613120494
Category : Cooking
Languages : en
Pages : 454
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Book Description
Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries. In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats. From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie. They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.
Author: Deeba Rajpal
Publisher: Ebury Press
ISBN: 9780143449928
Category : Cooking
Languages : en
Pages : 192
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Book Description
A home baker for over 20 years, food stylist and photographer Deeba Rajpal put her passion to the test when she decided to blog about her adventures in the kitchen. Soon, her simple yet delectable dessert recipes accompanied by beautiful, evocative imagery struck a chord with people across the globe, turning her blog, Passionate about Baking, into one of the most popular blogs in the country. Inspired by her blog, this book is a collection of some of her most loved chocolate dessert recipes for every kind of indulgence. With healthy, tasty yet easy-to-make chocolate delights -- from tarts, tea cakes and cupcakes to cookies, traybakes and cakes for special occasions -- and simple tips and tricks, Deeba shows you how working with chocolate can be oh so fun!
Author: Martha White
Publisher:
ISBN: 9781558530355
Category : Cooking
Languages : en
Pages : 222
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Book Description
Gathers recipes for biscuits, cornbread, yeast breads, grits, main dishes, side dishes, pies, cobblers, cakes, cookies, and party foods
Author: Rose Levy Beranbaum
Publisher: Harvest
ISBN: 0544816226
Category : Cooking
Languages : en
Pages : 409
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Book Description
100 easy and essential recipes for cookies, pies and pastry, cakes, breads, and more, with photographic step-by-step how-to instruction, plus tips, variations, and other information
Author: Rose Levy Beranbaum
Publisher: Houghton Mifflin Harcourt
ISBN: 1118338618
Category : Cooking
Languages : en
Pages : 581
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Book Description
Offers baking tips and techniques, with recipes for cakes, tarts, pies, cookies, and breads.
Author: Lisa Yockelson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544177509
Category : Cooking
Languages : en
Pages : 530
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Book Description
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
Author: Ellen King
Publisher: Chronicle Books
ISBN: 1452168326
Category : Cooking
Languages : en
Pages : 227
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Book Description
“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains
