Jim Fobel, a protege of James Beard and frequent contributor to Food & Wine and other magazines, recreates for this book the best of many hundreds of baking recipes perfected by his grandmother, his mother and his aunts. The recipes have been adjusted for contemporary tastes - cutting down the amount of sugar called for, without sacrificing their delectable goodness. And every recipe has clear, easy to follow instructions that can be handled by bakers of every level of expertise.
You only get one birthday each year, and in this book Dede Wilson has created 75 recipes for special cakes that will make your celebration a memorable one. The book begins with a set of master batter and frosting recipes that can be mixed and matched and used as the basis for fun, inspired cakes like Confetti 'n' Sprinkles Cake, Teeny-Tiny Chocolate-Orange Birthday Cake, Grand Golden 50th Birthday Cake, and the Banana Split Cake. With this book, anyone can bake and decorate cakes like a pro at home!
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
From fresh-baked bread and biscuits hot from the oven, finger-licking pies and decadently sweet cobblers to heavenly coffeecakes, sinful cheesecakes, and gooey chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda® No Calorie Sweetener. Whether it's her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna's more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat.
This all-new collection also features:
Features new ideas, different variations, and creative combinations of classic desserts and other baked goods.
Title: The Craft of Baking
Author: Demasco, Karen/ Fox, Mindy/ Silverman, Ellen (PHT)
Publisher: Random House Inc
Publication Date: 2009/10/27
Number of Pages: 256
Binding Type: HARDCOVER
Library of Congress: 2010278700
When the class tries to bake a cake for Ms. Frizzle's birthday, they wind up inside it and have some delicious fun learning all about mixtures and reactions that occur when ingredients are combined. TV tie-in.
The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.
