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Martha Stewart's Baking Handbook
Martha Stewart
0307236722
Nov 2005
Hardcover
·
 
From Publishers Weekly
Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from...


Baking Illustrated
Cook's Illustrated Magazine Staff
0936184752
March 2004
Hardcover
·
 
Book Review
The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to...



I'm Just Here for More Food
Alton Brown
1584793414
Oct 2004
Hardcover
·
 
Book Review
Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your...


The Berrylicious Bake-Off
Monique Z. Stephens
0448431866
June 2003
Paperback
·
 
Book Description
Strawberry Shortcake and her friends want to bake a dessert, but no one can agree on what to make. Luckily, Angel Cake comes up with a berrylicious recipe that proves you really can have your cake and eat it, too! Features a yummy scratch-and-sniff scent on every spread.


The Bake Shop Ghost
Jacqueline K. Ogburn
0618445579
July 2005
Hardcover
·
 
From School Library Journal
PreSchool-Grade 3–The best cakes in town are made by Miss Cora Lee Merriweather, and when she dies, her ghost comes back to haunt the bake shop and harass any new owners until they leave. Years later, the establishment is bought by Annie Washington, the best baker ever to have worked on the Sea Star cruise ships. The ghost tries to scare this young woman into leaving as well, but to no avail. When Annie asks what she can do to be able to work in peace, Cora Lee asks for a cake so rich and so sweet, it will fill me up and bring tears to my eyes. A cake like one…no one ever made for me. Annie bakes one good cake after another but doesn't discover the right one until she does some research at the library. Finally, Annie produces a birthday cake, and her present to Cora Lee is to call the shop...


Cooking with Convection
Beatrice A. Ojakangas
0767915313
Mar 2005
Paperback
·
 
Review

“The solid advice in this indispensable book will help you go from convection novice to convection expert in record time–and fast results are what convection ovens are all about.” —Rick Rodgers, author of Thanksgiving 101, Christmas 101, and Celebrations 101.

Book Description
If you own a convection oven, but don’t really know how to use it, this book is for you.

Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:

*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the...



How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Nigella Lawson
0786867973
November 2001
Hardcover
·
 
Book Review's Best of 2001
While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.

"You know, I'm not...



The Big Book of Casseroles
Maryana Vollstedt
0811822605
Oct 1999
Paperback
·
 
Book Review
You will find no canned soups in Maryana Vollstedt's The Big Book of Casseroles. You will find 250 ways to simplify your weekly meal planning. The properly deployed casserole is economical of both time and money. Anyone living on a family budget--with a family--but eating according to a take-out lifestyle is going to love this book.

Jambalaya is a casserole. So is Coq au Vin. So is classic Hungarian Goulash. But let us not forget Turkey Tetrazzine. Or maybe we should forget. Maybe it's the Turkey Tetrazzines of the world made with leftover dried-out Thanksgiving turkey coming at us after the days of turkey soups and turkey sandwiches and turkey salads that have given the word casserole the kind of odor we look for behind the refrigerator. While Vollstedt's version of Turkey Tetrazzine doesn't ask for a can of cream of...



Baking with Julia: Sift, Knead, Flute, Flour and Savor the Joys of Baking with America's Best...
Julia Child
0688146570
November 1996
Hardcover
·
 
Book Review
Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening...


Small-Batch Baking
Debby Maugans Nakos
0761130357
Oct 2004
Paperback
·
 
From Publishers Weekly
Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party—not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy...


The King Arthur Flour Baker's Companion
King Arthur Flour
0881505811
Sept 2003
Hardcover
·
 
Book Review
The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker's Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties--from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack--not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too...


Betty Crocker's Bisquick Cookbook
Betty Crocker
0764561561
Jan 2000
Hardcover
·
 
Book Review
No kitchen cabinet is complete without a box of Bisquick. For nearly 70 years, the familiar yellow box has been a staple for biscuits, shortcakes, and quick dinners. Updated for the millennium, Betty Crocker's Bisquick Cookbook is filled with old favorites, such as Cinnamon Streusel Coffeecake and Oven-Fried Chicken, plus new recipes for the likes of Rhubarb Meringue Torte and Thai Chicken with Spicy Peanut Sauce.

The cookbook is divided into seven sections, including such standards as "Best-Ever Breakfasts," "Savory Snacks and Breads," "Family-Pleasing Dinners," and "Delicious Desserts." There's a whole chapter on Bisquick's famous Impossibly Easy pies, featuring savory items such as Taco Pie, Salmon-Asparagus Pie, and--a favorite with the kids--Mac 'n' Cheese Pie, in addition to Coconut Pie (the very first Impossible...



Williams-Sonoma Kids Baking
Williams-Sonoma Staff
0848727800
November 2003
Hardcover
·
 
Book Description
Kid's Baking teaches basic baking techniques through fun, delicious recipes that range from easy to challenging making this a cookbook they can use for many years. Kids are taught the importance of being organized, how to cream butter and sugar, how to whip egg whites, how to peel and core fruit, and how to tell when foods are done baking. Baking terms are defined in a glossary for easy reference.A visual glossary of basic baking equipment is also included. Kid's Baking encourages exploration in the kitchen and teaches kids skills they will never outgrow.


Baking Soda
Vicki Lansky
0916773418
Feb 2004
Paperback
·
 
Book Review
This is not simply a useful and informative book about the innumerable uses for good old baking soda, saving tons of money, and in the process not harming the environment. It is also entertaining and sometimes downright funny--it would be a great gift for anyone, including yourself. I expect that Vicki Lansky had a blast putting this book together, and her enthusiasm is evident in the text. --This text refers to an out of print or unavailable edition of this title.

From Booklist
You might wearily expect that a book with a title like this one is just another Hints from Heloise clone (which is not necessarily a bad thing), but in this case it's far better than that. For, besides an incredible accumulation of recipes and other uses for baking soda, this book contains an...


Pie in the Sky: Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-Tested for Baking at Sea Level, 3000, 5000, 7000, and 10,000 Feet (and Anywhere in Between)
Susan G. Purdy
0060522585
May 2005
Hardcover
·
 
Book Description

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.

Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated...



How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Nigella Lawson
0786886811
September 2005
Paperback
·
 
Gourmet
". . . it might be fun or even tempting to make time to cook again."

New York Times
"Ms. Lawson brings to life the sensual aspects of cooking . . ."

See all Editorial Reviews


The Cake Bible
Rose Levy Beranbaum
0688044026
Sept 1988
Hardcover
·
 
Book Review
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible...

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