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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
For fifteen years, food writer Belinda Ellis traveled around the
country for the White Lily (R) flour company, teaching people to
make biscuits and listening to their stories. "I learned that deep
in the soul of a biscuit, there's more than the flour, fat, and
milk. A hot biscuit embodies a memory of place and family," she
writes. Ellis's heartfelt tribute to the biscuit celebrates the
many possible flavors and uses for this classic southern bread. The
first recipe in the book is a master recipe with step-by-step
photographs showing how to make the perfect biscuit. In an
evocative and enlightening introduction, Ellis delights readers
with biscuit history and its intimate connections with southern
culture and foodways. The book's 55 recipes range from traditional
to inventive offering a biscuit for every occasion: Flaky Butter
Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and
Olive Oil Biscuits; and The Southern Reuben.
This foundational book of cookies covers tips and tricks for
making, storing, and gifting cookies of all kinds. With chapters
organised by baking circumstances, bakers can quickly find a cookie
recipe right for them - whether it's No-Bake Peanut Butter Kiss
Cookies when it's too hot to turn on the oven, the Caramel-Filled
Snickerdoodle Blondies that are easy to take on the go, or the
Festive White Velvet Star Stacks that will light up any
celebration. Features expand the cookie repertoire: baking with
kids, hosting a cookie exchange, cookie dips, cookie garnishes, and
clever ways of using cookie cutters. Icons throughout note recipes
that start with a mix for the short-on-time baker, as well as
recipes that make a big batch, for those baking for a crowd or
cookie exchange.
A collection of more than 100 extraordinary desserts all with
photos and meticulous instructions by Cenk Soenmezsoy, creator of
the internationally acclaimed blog Cafe Fernando. Written, styled,
photographed, and designed by Cenk Soenmezsoy, The Artful Baker
shares the inspiring story of a passionate home baker, beginning
with his years after graduate school in San Francisco and
showcasing the fruits of a baking obsession he cultivated after
returning home to Istanbul. Soenmezsoy's stories and uniquely
styled images, together with his original creations and fresh take
on traditional recipes, offer a thoughtful and emotional window
into the life of this luminary artist. The Artful Baker is
comprised of almost entirely new content, with a few updated
versions of readers' favorites from his blog, such as Brownie Wears
Lace, his signature brownies topped with blond chocolate ganache
and bittersweet chocolate lace (originally commissioned by Dolce
& Gabbana and awarded "Best Original Baking and Desserts
Recipe" by Saveur magazine); Raspberry Jewel Pluot Galette, a
recipe inspired by Chez Panisse's 40th year anniversary
celebrations; and Devil Wears Chocolate, his magnificent devil's
food cake that graces the cover of the book. Each chapter
highlights a variety of indulgences, from cookies to cakes and
tarts to ice creams, including recipes like Pistachio and Matcha
Sables; Tahini and Leblebi (double-roasted chickpeas) Swirl
Brownies; Sakura Madeleines; Sourdough Simit, the beloved
ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape
and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart
named after the Golden Girl Blanche Devereaux. Every recipe in The
Artful Baker has gone through a meticulous development phase,
tested by an army of home bakers having varying levels of skill,
equipment, and access to ingredients, and revised to ensure that
they will work flawlessly in any kitchen. Measurements of
ingredients are provided in both volume and weight (grams). Where a
volume measurement isn't useful, weight measurements are provided
in both ounces and grams.
Recognised as one of the world's best bakers, Global Baker Dean
Brettschneider defines his baking style as New World bakinga mix of
tradition and innovation. In New World Baking: My Time in Shanghai
Dean Brettschneider shares his best recipes for breads, pastries
and cakes that delight the cosmopolitan crowds in Shanghai day
after day.Categorised by the dining experiencebreakfast, lunch and
dinneryou can now plan your baking around mealtimes and serve up a
Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a
Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin
Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an
Aniseed and Black Sesame Seed Petite Baguette for dinner.
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