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Author: Leslie Weiner
Publisher: Macmillan
ISBN: 9780312015114
Category : Cooking
Languages : en
Pages : 148
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Book Description
Gourmet magazines and even the New York Times predict that America is on the verge of a "scone boom". The tender Scottish biscuits are appearing in bakeries and restaurants everywhere. This book features recipes for classic scones or dozens of sweet and savory varieties. Illustrated.
Author: Leslie Weiner
Publisher: Macmillan
ISBN: 9780312015114
Category : Cooking
Languages : en
Pages : 148
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Book Description
Gourmet magazines and even the New York Times predict that America is on the verge of a "scone boom". The tender Scottish biscuits are appearing in bakeries and restaurants everywhere. This book features recipes for classic scones or dozens of sweet and savory varieties. Illustrated.
Author: Paul Hollywood
Publisher: A&C Black
ISBN: 140881949X
Category : Cooking
Languages : en
Pages : 305
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Book Description
Opskrifter på brød, kager,kiks og tærter
Author: Kathleen Flinn
Publisher: Penguin
ISBN: 1101544511
Category : Cooking
Languages : en
Pages : 257
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Book Description
The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.
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: Emma Laperruque
Publisher: Ten Speed Press
ISBN: 0399581596
Category : Cooking
Languages : en
Pages : 177
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Book Description
Fewer ingredients, big-time flavors—that’s the magic of Big Little Recipes. Inspired by Food52’s award-winning column, this clever cookbook features 60 new recipes that’ll deliver wow-worthy results in five, four, three . . . or, yep, even two ingredients. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST Put down the long grocery lists. Food52’s Big Little Recipes is minimalism at its best. From pasta sauce you’ll want by the gallon to chewy-dreamy oatmeal cookies, this cookbook is packed with crowd pleasers and smart techniques—showing just how much you can accomplish with essentials you can count on one hand. Can long-winded classics, like chili or eggplant Parmesan, work for busy weeknights? Why, yes. Will chicken noodle soup taste even more chicken noodle-y with just three ingredients? Absolutely. Does subbing in olive oil for butter in lemon bars really make a difference? You bet. With Emma Laperruque by your side, you’ll learn how to make every step count and flavor sing. (She’ll even prove that water—yes, water—can be invaluable in everything from ultra-tender meatloaf to veggie burgers.) There’s no shortage of extras, too. You’ll find tons of need-to-know tips, mini-recipe spreads, and choose-your-own-adventure charts to give meal-planning a burst of energy: A fervent case for simpler homemade stock, a loving ode to canned tuna, a very good reason to always have bananas in your freezer, and more. This’ll be your new sidekick for every meal—fresh-as-heck salads, brothy comfort foods, brawny meats, briny fishes, and hearty vegetables that’ll take center stage. Big Little Recipes shows busy home cooks how to turn less into more.
Author: Kristin Hoffman
Publisher: Mango Media Inc.
ISBN: 1642506591
Category : Cooking
Languages : en
Pages : 394
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Book Description
Learn Pastry Recipes from Professional Cook Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence. Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence! In this baking book, learn more about: The science of baking from a professional cook Foundational baking techniques and mixing methods How to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!
Author: Sarah Merker
Publisher: National Trust
ISBN: 1911358324
Category : Cooking
Languages : en
Pages : 180
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Book Description
Sarah Merker brings you 50 scone recipes from the National Trust. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows. This book brings you the best of both. Scone obsessive Sarah Merker has gathered 50 – yes 50 – scone recipes from National Trust experts around the country. And she’s written a quirky guide to 50 National Trust places to delight and entertain you while you bake or eat those blissful treats. Eccentric owners, strange treasures, obscure facts – it's all here. Whip up a Triple Chocolate scone while you read about the mechanical elephants at Waddesdon Manor. Or savour an Apple & Cinnamon scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall. Marvel at a Ightham Mote's Grade 1 listed dog kennel while you savour a Cheese, Spring Onion and Bacon scone. 50 of the best scones in history. And 50 of the best places to read about. You’ll never need to leave the kitchen again.
Author: Rainbow Rowell
Publisher: St. Martin's Griffin
ISBN: 146685054X
Category : Young Adult Fiction
Languages : en
Pages : 529
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Book Description
#1 New York Times bestselling author! Booklist Editors’ Choice 2015 - Youth! Named a "Best Book of 2015" by Time Magazine, School Library Journal, Barnes & Noble, NPR, PopSugar, The Millions, and The News & Observer! Simon Snow is the worst Chosen One who's ever been chosen. That's what his roommate, Baz, says. And Baz might be evil and a vampire and a complete git, but he's probably right. Half the time, Simon can't even make his wand work, and the other half, he starts something on fire. His mentor's avoiding him, his girlfriend broke up with him, and there's a magic-eating monster running around, wearing Simon's face. Baz would be having a field day with all this, if he were here -- it's their last year at the Watford School of Magicks, and Simon's infuriating nemesis didn't even bother to show up. Carry On is a ghost story, a love story and a mystery. It has just as much kissing and talking as you'd expect from a Rainbow Rowell story - but far, far more monsters.
Author: Karon H. Grieve
Publisher:
ISBN: 9781909266032
Category : Cooking, Scottish
Languages : en
Pages :
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Book Description
Continental 'meze' comes to Scotland in a new book of tapas style recipes with a Scottish twist for the perfect dinner party nibbles, lunchtime light bites and super snacks! In this new publication, lifestyle author and foodie Karon Grieve transforms many well-known and much loved Scottish ingredients and dishes into super snacks0́4spoon-sized nibbles that are perfectly at home at a dinner party, picnic, in a lunchbox or even on a mid-week teatime table. Small food is gaining in popularity with European tapas and meze style dishes turning up in our supermarkets and in restaurants, and while Scottish cuisine might conjure up thoughts of big, hearty meals or high-end luxury dishes like smoked salmon and oysters, the whole spectrum of our national larder can be amply enjoyed simply by shrinking it down0́4by having a wee taste of everything. Featuring soups, fish and seafood, meat and chicken, vegetarian, sweets and even a few drinks, this recipe collection has something that everyone will enjoy. Classic recipes are reinvented as Balmoral Bites, Scotch Party Pies and Wee Crabbit Cakes, which are detailed alongside Karon's more unusual dishes like Skirlie Sacks, Frozen Drambuie Souffles and Burns Baubles. All the recipes are as simple as possible, quick to make and use ingredients that are easy to find in the shops, so anyone can have a go.
Author: Kitty Maynard
Publisher: Thomas Nelson
ISBN: 1418580457
Category : Cooking
Languages : en
Pages : 512
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Book Description
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking. More than a cookbook, Best Recipes from American Country Inns and Bed & Breakfasts is organized alphabetically - state-by-state. It is a reliable guide to the inns themselves, including addresses, phone numbers, and a listing of activities available at each inn. There are two extensive indexes. One allows you to find the inns by city and state, and the other allows the reader to find any recipe or type of recipe quickly and easily. Kitty and Lucian Maynard have written two similar books, The American Country Inn and Bed & Breakfast Cookbook, Vol. I and Vol. II. These have been selections of Book-of-the-Month Club, the Better Homes and Gardens Book Club, and Family Bookshelf. The first book was featured on the back of Just Right cereal boxes. Reviews rave about the excellent, tasty recipes: "Everything we tried was terrific!" - Brunswick (Maine) Times Record "Many of these dishes are unique creations of the inn chefs and are not to be found elsewhere." - The Midwest Book Review "Chock full of mouthwatering recipes . . . a grand selection of entrees." - Levittown (Pennsylvania) Courier-Times
