The Metropolitan Bakery Cookbook PDF Download
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Author: James Barrett
Publisher: Rodale
ISBN: 9781579547592
Category : Cooking
Languages : en
Pages : 288
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Book Description
Presents a selection of recipes for pastries, cookies, breads, muffins, and more, all coinciding with the award-winning bakery's tenth anniversary celebration in Philadelphia.
Author: James Barrett
Publisher: Rodale
ISBN: 9781579547592
Category : Cooking
Languages : en
Pages : 288
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Book Description
Presents a selection of recipes for pastries, cookies, breads, muffins, and more, all coinciding with the award-winning bakery's tenth anniversary celebration in Philadelphia.
Author: Kyra Bussanich
Publisher:
ISBN: 1607743604
Category : Cooking
Languages : en
Pages : 146
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Book Description
When Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. She used trial and error to recreate her favorite treats-- sans gluten. Her Portland bakery, Crave Bake Shop, proved that gluten-free can taste just as good as the original.
Author: Alison Pray
Publisher: Down East Books
ISBN: 1608932079
Category : Cooking
Languages : en
Pages : 207
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Book Description
Standard Baking Co. is Maine’s most well-known bakery. Located directly across from Portland’s harbor, the bakery is a daily hub for hundreds of people. From almond crossiants to butter cookies to a pear frangipane tart, more than sixty coveted recipes comprise this cookbook tailor written for the home baker. Never before has Standard Baking co. divulged its sweet secrets — this cookbook is sure to become a baking bible for Standard fans and newcomers alike.
Author: Barbara Caracciolo
Publisher: Cider Mill Press
ISBN: 1604337362
Category : Cooking
Languages : en
Pages : 848
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Book Description
Crusts has over 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies—foods that demand the perfect crunch! From loaves to pastries, pizza to pie, this cookbook covers it all! Between its elegantly designed covers, you'll discover: 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; The book also features an illustrated catalog of more than 100 grains from around the world and throughout time. Crusts is the ultimate resource for every level chef, and is a keystone addition to your cookbook library.
Author: Jessie Oleson Moore
Publisher:
ISBN: 9781570618536
Category : Baking
Languages : en
Pages : 0
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Book Description
Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.
Author: Holly Ricciardi
Publisher: Running Press Adult
ISBN: 0762454539
Category : Cooking
Languages : en
Pages : 258
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Book Description
Magpie Artisan Pie Boutique is a jewel in Philadelphia's food-town crown, and you can recreate it at home! Since 2012, the pocket-size shop on South Street in Philadelphia has been turning out flaky crusts and luscious fillings. Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like: Cranberry Curd Mini Meringue Pies Blueberry Rhuby Rose Pie Chocolate Blackout Pie And savories like: Summer Squash Pie Ham-Leek-Dijon Potpies Quiche Lorraine From crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.
Author: Shauna Sever
Publisher: Running Press Adult
ISBN: 0762464518
Category : Cooking
Languages : en
Pages : 569
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Book Description
A Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats: Rhubarb and Raspberry Swedish Flop Danish Kringle Secret-Ingredient Cherry Slab Pie German Lebkuchen Scotch-a-Roos Smoky Cheddar-Crusted Cornish Pasties . . . and more, which will make any kitchen feel like a Midwestern home.
Author: Uri Scheft
Publisher: Artisan
ISBN: 1579657281
Category : Cooking
Languages : en
Pages : 353
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Book Description
Named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.
Author: Nancy Silverton
Publisher: Knopf
ISBN: 1400044073
Category : Cooking
Languages : en
Pages : 273
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Book Description
Presents more than 130 easy-to-prepare recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, from salads and pasta to meats and desserts.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607748665
Category : Cooking
Languages : en
Pages : 336
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Book Description
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
