Professional Baking

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

The Complete Idiot's Guide to Vegan Baking

The bible for vegan baking.

Once thought to be tasteless and heavy, vegan baked goods have exploded in popularity with the help of such expert bakers as Donna Diegel, who have created wonderfully light and flavorful breads and desserts. Here, Donna delivers more than 120 amazing recipes including breakfast cakes and muffins, yeast breads and dinner rolls, cakes, pies, cupcakes, cookies, brownies, and more.

? 120 delicious vegan recipes

? Detailed discussion about food substitutions

Scandinavian Classic Baking

From coffee breads and cakes to cookies and tarts, this gorgeous cookbook offers forty-three recipes, along with photographs, history, musings, and stories. These classic Scandinavian baking recipes are knockouts for the eye and the taste buds.

The Wedding Cake Book

The wedding market is a $32 billion business. Experts say that brides-to-be generally buy every book and magazine they can get their hands on when planning a wedding, and yet, remarkably, The Wedding Cake Book is the first cookbook of its kind -- a gorgeous idea book that really shows you how to bake a beautiful wedding cake. There are 30 complete recipes in all, with detailed, step-by-step instructions. A one-of-a-kind resource, with gorgeous photography throughout, The Wedding Cake Book is sure to become a classic cookbook among bakers, and makes the perfect shower gift.

Italian Baking Secrets

Italian Baking Secrets is Father Orsini’s sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the “retired” priest’s entertaining comments.  Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge.
The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through  charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them.
 But don’t let the author’s charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.

The Art and Soul of Baking

2009 IACP Cookbook Awards Winner!

Nominated for a 2009 James Beard Foundation Award.

Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information on over 100 ingredients and 50 baker's tools. A true pleasure for anyone who loves to bake.

Each selection of the Gourmet Cookbook Club is handpicked and road-tested by the editors of Gourmet magazine, so readers can cook with confidence, knowing the recipes really do deliver. Online at Gourmet Book Club you can find videos of the authors demonstrating recipes, share your thoughts on the cookbooks in the forums, and learn more about each book's topic.

BENEFITS:

* The ultimate book for bakers.

* Professional tips and tricks are made easy for the home baker.

* Step-by-step techniques of baking.

* 100 photographs, 250 foolproof recipes and variations, and information on over 100 popular baking ingredients and over 50 pieces of baking equipment.

Praise for The Art and Soul of Baking

"...when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking comes out, we're particularly impressed." --Gourmet magazine, October 2008, Cookbook Club selection

"If you buy just one new baking book this season, make it this one. ...covers everything from essential equipment...and pantry staples to chapters on savory breads, quick breads, tarts, pies, cookies and cakes.... The recipes are exceedingly detailed and include do-ahead tips, notes on equipment needed, advice on storing the finished treats and suggestions for variations." --Associated Press, September 2008

"Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries...and the causes of falling souffles will get novices up to speed.... Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to creme brulee and lemon bar construction, making this a great volume to learn and grow with." --Publishers Weekly, August 2008

"Many elements combine to make a great cookbook, all of which are in The Art and Soul of Baking. ...the book possesses the singular quality that lifts a cookbook above the rest, and that is the ability to inspire. The Art and Soul of Baking inspires." —inmamaskitchen.com

The Donut Book

The Atkins Diet? Phooey! The South Beach Diet? Feh! What Americans really want to eat is something deep-fried and sugar-packed . . . hence our undying love affair with the beloved donut.

And if anybody knows donuts, it's Sally Levitt Steinberg, America's Donut Princess. As a member of America's royal donut dynasty (her grandfather, Adolph Levitt, invented the donut-making machine), she knows more about this sweet indulgence than anyone else. The Donut Book is the product of Sally's personal charm and life-long, in-depth donut scholarship.

She covers high points in donut history: the arrival of the first donuts in America with the Dutch settlers in the 17th century, and the donut in World War I, when it became the favorite nosh of the boys in the trenches. She celebrates donut-loving celebrities, from Admiral Byrd to Bill Clinton, as well as some of the most gifted donut bakers on the planet. She visits the campus of Dunkin' Donuts University and reveals the secret that makes Krispy Kreme donuts irresistible. And she identifies the most popular donut in America (glazed) and the runner-up (chocolate).

Then there are the recipes: 29 mouth-watering, soul-satisfying ways to achieve the ultimate sugar rush, from New Orleans beignets to Portuguese malasadas, from Boston crèmes to Alain Ducasse's upscale Donut. And for donut lovers who are willing to hit the road to find their favorite confection, the book comes with an illustrated Donut Lover's Guide to bakeries that serve up the lightest, fluffiest, best dressed, and tastiest donuts.

Baking with Sourdough

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Baking Soda Bonanza, 2nd Edition

Learn how to soothe sunburns, dry-clean your dog, and perform other household miracles with baking soda

Want to relieve your stuffy nose? Make your musty old books smell better? Kill roaches without pesticide? You can do it all with baking soda, and this updated edition of Baking Soda Bonanza shows you how! Cheap, ecologically sound, and more effective than most household cleaners, baking soda can be used to fix all sorts of household problems, from baking the perfect muffins to soothing bee stings to clearing out clogged drains. With a history of baking soda and many popular recipes for baking included, this is a book every household should have.

Mud Book: How to Make Pies and Cakes

A cookbook for the truly imaginative cook and a good-natured satire of art, books, and creation in general.

Study Guide for On Baking: A Textbook of Baking and Pastry Fundamentals

The Birthday Cake Book

A compendium of recipes for 20 cakes created especially for special birthdays. With a cake to match the personality and circumstance of every birthday celebrant, this book contains recipes that will confirm for novice and expert baker alike the unique pleasure provided by a fresh, beautiful, homemade birthday cake. Full-color illustrations throughout.

Indulgence Petits Fours

"Enthused by the revival of the art of high tea and combined with the on-going trend for home cooks to lovingly produce hand-crafted gourmet items for sharing, Murdoch Books' specially selected team of pastry and dessert chefs have developed two decadent new titles in the Indulgence series featuring the most delicious recipes for slices and petit fours. With a jewellery box colour palate and bespoke design, inspired by exquisite, antique chocolate boxes, Parisienne patisseries, elegant chinaware and lavish fabrics, Indulgence Petits Fours contains more than 60 delicious and addictive recipes for fabulous sweet treats like black forest gateau petits fours or raspberry and coconut ice petits fours. Try stopping at one!"

Betty Crocker's Baking Classics

A celebration of one hundred years of baking success, here are more than 120 oven-warm, time-honored favorites, including Chocolate Brownie Pie, Sour Cream Chocolate Cake, and Peach-Almond Shortcake, plus fool-proof instructions on essential baking basics. 100 full-color photographs.

Professional Baking, Trade Version

Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

Parsons Bread Book: A Celebration of the Art of Baking Bread and the Great Bakers of New York City by Students at Parsons School of Design Who Made This Book

Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes

No more high altitude baking disasters! Awarded Best First Cookbook in the World, Baking , offers a variety of recipes and tips for successfully baking in higher elevations and avoiding results such as flat cookies, concave cakes, and dry muffins. These phenomenal recipes have been shared and passed down through generations so that all may share in the goodness of scrumptious tasting, homemade, attractive treats; including recipes and tips designed for those with special dietary needs.