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Author : King Arthur Flour (Firm)
Publisher : Unknown
Page : 0 pages
File Size : 53,6 Mb
Release : 2012
Category : Baked products
ISBN : 158157178X
The trusted companion of scores of home bakers is finally available in paperback!
Author : King Arthur Baking Company
Publisher : The Countryman Press
Page : 815 pages
File Size : 47,9 Mb
Release : 2021-11-23
Category : Cooking
ISBN : 9781682687178
Newly revised and updated—The must-have cookie cookbook for bakers of all levels with over 400 recipes from America's most trusted baking resource. From the perfect chocolate chip cookie (whether you prefer it chewy, crisp, or in-between) to simple sugar cookies ranging in flavor from lemon to cinnamon to vanilla, from brownies and blondies to shortbread, graham crackers, macaroons, chocolate biscotti—you’ll discover more than 400 delightful cookies in these pages. From classic flavors to modern techniques, these recipes will inspire and satisfy cookie lovers and bakers at every skill level. King Arthur Baking Company’s talented and trusted test kitchen experts provide an overview of essential cookie ingredients—updated and revised—along with step-by-step instructions and illustrations that result in visually impressive and incredible-tasting cookies. Recipes are enhanced with sidebars full of hints, shortcuts, troubleshooting advice, and recipe lore. With tips on substitutions and variations; information about gluten-free flours; details on measuring and weighing ingredients; instructions for making icings, fillings, and dips; and even advice on high-altitude baking, this truly is the ultimate cookie cookbook.
Author : Samuel Fromartz
Publisher : Penguin
Page : 320 pages
File Size : 42,5 Mb
Release : 2014-09-04
Category : Biography & Autobiography
ISBN : 9780698170254
"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
Author : King Arthur Baking Company
Publisher : The Countryman Press
Page : 1066 pages
File Size : 46,8 Mb
Release : 2021-03-02
Category : Cooking
ISBN : 9781682686188
Trusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. The experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book which includes more than 350 recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. Now fully revised and updated,The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.
Author : the bakers of Hodgson Mill
Publisher : Fair Winds Press
Page : 480 pages
File Size : 44,9 Mb
Release : 2007-06-15
Category : Cooking
ISBN : 9781616734268
A comprehensive guide to baking with whole grains from one of America's leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes! If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format. Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding. All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.
Author : Anonim
Publisher : Unknown
Page : 612 pages
File Size : 44,5 Mb
Release : 2006
Category : Cooking
ISBN : 0881507199
A guide to whole grain baking explains how to use a variety of whole grains to create flavorful, sweet, and savory breads, cakes, cookies, pastries, and other baked goods, and features more than four hundred foolproof recipes.
Author : Joy Wilson
Publisher : Hachette Books
Page : 562 pages
File Size : 48,7 Mb
Release : 2012-02-28
Category : Cooking
ISBN : 9781401304195
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author : King Arthur Flour King Arthur Flour
Publisher : National Geographic Books
Page : 0 pages
File Size : 42,5 Mb
Release : 2014-10-07
Category : Cooking
ISBN : 9781581572629
Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains. King Arthur Flour Whole Grain Baking will open up the home baker's repertoires to new flours, new flavors, and new categories of whole grain baked goods. Includes helpful tips, how-to illustrations, sidebars on history and lore, and more than 400 delicious, inviting, and foolproof recipes.
Author : Kim Boyce,Amy Scattergood
Publisher : Abrams
Page : 688 pages
File Size : 46,5 Mb
Release : 2011-11-23
Category : Cooking
ISBN : 9781613121290
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
Author : Sally McKenney
Publisher : Race Point Publishing
Page : 192 pages
File Size : 43,9 Mb
Release : 2016-10-11
Category : Cooking
ISBN : 9780760353738
Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth—featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes. It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge. Find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes Healthier Choices With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! Hungry for more? Learn to create even more irresistible sweets with Sally’s Candy Addiction and Sally’s Cookie Addiction.
Author : Mark Bittman,Kerri Conan
Publisher : Mariner Books
Page : 265 pages
File Size : 45,9 Mb
Release : 2021
Category : Cooking
ISBN : 9780358539339
A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.
Author : Jeff Hertzberg, M.D., M.D.,Zoë François
Publisher : Macmillan
Page : 400 pages
File Size : 45,7 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781250018298
The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Author : John Ettinger
Publisher : Running Press Adult
Page : 508 pages
File Size : 44,5 Mb
Release : 2006-11-07
Category : Cooking
ISBN : 0762427442
From the nation's leading miller of natural whole grain foods comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating.
Author : Jeff Hertzberg, M.D.,Zoë François
Publisher : Macmillan
Page : 336 pages
File Size : 40,7 Mb
Release : 2010-02-01
Category : Cooking
ISBN : 1429938285
From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids' music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.
Author : Chad Robertson
Publisher : Chronicle Books
Page : 307 pages
File Size : 49,5 Mb
Release : 2013-10-29
Category : Cooking
ISBN : 9781452100289
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!