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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
'Emma Zimmerman truly understands what it means to engage food as
the means of healing our bodies, our communities, and our earth.
These pages open a door to follow in her footsteps. A true
education for the senses - beautiful, thoughtful, flavorful, and
meaningful.' - Alice Waters, founder of Chez Panisse & The
Edible Schoolyard Project The Miller's Daughter is a cookbook at
the forefront of America's heritage grain movement with 80 glorious
recipes and beautiful, candid stories that celebrate community,
agriculture, sustainability, and the place of grains at every
table. Emma Zimmerman with her father, Jeff, is a rebel and a
dreamer on the outskirts of rural Phoenix. In a country overrun by
corporate, homogenised grain farming, the daughter-father team are
champions of rare and near-extinct varieties of ancient grains. The
rejuvenation of their business, Arizona's Hayden Flour Mills, is an
unlikely tale of an underdog rising from the Wild West. In The
Miller's Daughter, Emma shares her stories of entrepreneurship and
personal growth alongside stunning documentary photography. Her
insights show readers how grains can and should be used to elevate
our meals every day. Organised by grain (from farro to white sonora
to red fife to corn, barley, durum and rye), Emma's collection of
recipes covers breakfast, sweet, savoury and mains within each
chapter. Think recipes for chickpea cookies, pink polenta with
crispy pancetta, sprouted barley salad, farro crust tart, white
sonora berry salad - and much more. This is the true and
captivating story of a mill restarted, of near-extinct grains
rescued, and a whole host of nourishing dishes created and enjoyed
along the way.
Who can say no to something called cookie butter ? Especially
when it s baked into such treats as Caramel Biscoff Brownies,
Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The
taste is similar to a sophisticated peanut butter, but this
delicious spread is made from cookies, not nuts. It was born in
Belgium on a reality television show and became wildly popular
almost overnight. Soon, recipes for sweets made with Biscoff cookie
spread went viral and Americans everywhere were clamoring for the
stuff. Lotus Bakeries obliged, and the spread is now available
nationwide.
Home chefs everywhere have embraced the spread and the cookies
as go-to ingredients for cakes, mousses, candies, and more. Blogger
Katrina Bahl helped spark the trend. Here she offers more than 70
simple yet unique recipes starring Biscoff spread and cookies, as
well as the gorgeous photographs her readers have grown to
expect."
Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow. Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum. If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.
'The Joy of Baking is a wonderful book: warm, engaging, non
judgemental and completely accessible' - Ruby Tandoh --- Discover
the therapeutic power of baking in this warm and uplifting book,
and embrace a world of floury calm with 20 mouth-watering recipes.
This book encourages you to become absorbed in the everyday magic
of transforming a few simple ingredients into something utterly
delicious. From the focus of baking sourdough to the quick-win of a
cheesy biscuit, gut-friendly muffins to crowd-pleasing carrot cake,
there is a recipe for every mood and every occasion. Steph
Blackwell took her own baking journey to the final of The Great
British Bake Off, and having experienced the wellbeing benefits of
baking first-hand, she is on a mission to share her passion with
others and sprinkle a little baking joy in the world.
Baking bread is an ancient craft; kneading the dough to produce a
loaf is a fulfilling experience. But in industrial production, and
even in the modern kitchen, one important ingredient is often left
out of bread making - time. As the experienced bakers from the Real
Bread Campaign will tell you, long and slow is far more satisfying
than a quick finish. A long-proved loaf has more time to develop
flavour, has a better texture and, in the case of genuine
sourdough, might actually have health benefits. Slow Dough: Real
Bread shares with you secrets from the experts on how to make a
huge array of slow-rise breads at home - from basic brown, white
and rye breads, to impressive loaves such as fig and fennel
sourdough or goat's cheese and honey maslin, to a range tea breads,
pizza doughs and classic international breads. You'll learn how to
make different starters for different breads, as well as the
fundamental processes: fermenting, kneading, proving, and baking.
Treating Real Bread with the respect it deserves, there are also
recipes - such as gingery treacle tart, breadcrumb pakoras and
panzanella - for using up any that you may have left over, so you
don't waste a crumb. In a world of mass-production and unnecessary
artificial additives, this book about real craftsmanship is like a
breath of fresh air.
Who can resist bruschetta rubbed with garlic and drizzled with
olive oil, almond-studded biscotti dipped in coffee or wine, and,
of course, a thin-crusted pizza with fresh, sweet tomatoes and
tangy mozzarella? These Italian classics that Americans know and
love are just the beginning; there are a wealth of other equally
delicious breads and sweets waiting to be discovered.
In this groundbreaking classic--now thoroughly updated for today's
modern kitchen--Carol Field introduces artisanal doughs and
techniques used by generations of Italian bakers. Every city and
hill town has its own unique baking traditions, and Field spent
more than two years traversing Italy to capture the regional and
local specialties, adapting them through rigorous testing in her
own kitchen.
Field's authentic recipes are a revelation for anyone seeking the
true Italian experience. Here's a chance to make golden "Altamura"
bread from Puglia, chewy porous loaves from Como, rosemary bread
sprinkled with coarse sea salt, dark ryes from the north, simple
breads studded with toasted walnuts, succulent fig bread, and
Sicilian loaves topped with sesame seeds.
" "
"The Italian Baker" is the only comprehensive book, in English or
Italian, to cover the entire range of Italian baking, from
breadsticks and "cornetti" to focaccia, tarts, cakes, and pastries.
There is even a chapter on using leftover bread--with recipes
ranging from hearty Tuscan bread soup to a cinnamon and
lemon-scented bread pudding.
Winner of the International Association of Culinary Professionals
Award for best baking book, "The Italian Baker" was also named to
the James Beard Baker's Dozen list of thirteen indispensable baking
books of all time. It has inspired countless professionals and home
cooks alike. This latest edition, updated for a new generation of
home bakers, has added four-color photography throughout, plus new
recipes, ingredients and equipment sections, source guides, and
weights. One of the most revered baking books of all time, "The
Italian Baker" is a landmark work that continues to be a must for
every serious baker.
When people see Erin McDowell frost a perfect layer cake, weave a
lattice pie crust, or pull a rich loaf of brioche from the oven,
they often act as though she's performed culinary magic. "I'm not a
baker," they tell her. But in fact, expert baking is not at all
unattainable, nor is it as inflexible as most people assume. The
key to freedom is to understand the principles behind how
ingredients interact and how classic methods work. Once these
concepts are mastered, favorite recipes can be altered and
personalized almost endlessly. With the assurance born out of years
of experience, McDowell shares insider tips and techniques that
make desserts taste as good as they look. With recipes from
flourless cocoa cookies and strawberry-filled popovers (easy),
through apple cider pie and black-bottom creme brulee (medium), to
a statuesque layer cake crowned with caramelized popcorn
(difficult), and "Why It Works," "Pro Tip," and make-ahead sidebars
with each recipe, this exciting, carefully curated collection will
appeal to beginning and experienced bakers alike.
This book is a tribute to French Patisserie. It is also a manual to
learn how to successfully and easily make traditional French
desserts at home. It's written for all people who love to bake and
want to do it like the professionals do. From beginners to more
advanced, everyone can do it. The author is a professional French
pastry chef who wants to share her passion and talent for baking.
In this book you will discover: An easy way to make traditional
French Patisserie at home. Richly illustrated and simplified step
by step recipes and techniques. All the secrets you've always
wanted to know about French baking. Professional tips that make
baking easier. The classic recipes of French Patisserie. How to
impress your friends with your skills at baking traditional French
food.
Twelve new amateur bakers are ready to rise to the "Great British
Bake Off" challenge. While they don their aprons, adjust to their
new ovens, and get used to baking in a tent, this book takes you
through the challenges from the series and shows you how to achieve
baking perfection. Throughout the book, Mary and Paul are on hand
with expert advice and practical tips to help you create perfect
cakes, biscuits, breads, pastries, pies, and teatime treats every
time. Each chapter begins with a specific baking skill, which, once
mastered, allows you to tackle Mary and Paul's technical
challenges, as seen on the show, with confidence. There are over
120 recipes in this book, including traditional British bakes and
imaginative twists using classic ingredients, as well as the best
contestant recipes from the series. There is plenty to challenge
keen bakers here, from brandy snaps to elaborate pastries, pavlovas
to iced celebration cakes, and with a sensuous and yet practical
design and full-color, step-by-step photography, this really will
become the baking book that you will turn to for years to come.
Includes metric measures and conversion chart.
Invite your young baker into the kitchen and let them discover the
joys of baking bread! From the humble loaf and classic baguette to
fancy focaccia and perfect pretzels, learn how to master the basics
of breadmaking! With 20 sensational bread recipes from around the
world, you'll be ready to impress your friends and family with your
new skill. See the story of bread come to life in this baking book
for children. Inside, you'll find: - Step-by-step recipes for more
than 20 types of bread from around the world combined with
technical spreads - Suitable baking recipes for children aged 5-9
years, assisted by parents/carers - Recipes are enhanced by spreads
about the science of breadmaking - educational STEM content - Fun
facts about the history of bread and how it is made, including an
insight into the flour milling process - Beautifully illustrated,
with a mixture of explanatory photography and diagrams - Written by
flour experts, Lizzie and Emily Munsey, part of a family that has
been milling for over 100 years in Oxfordshire Nutritious,
delicious and great fun to bake together! Whether you're in the
mood for scrumptious scones, simple sourdough or luscious cinnamon
rolls, The Best Ever Bread Book shows you how to bake brilliant
bread for every occasion. Each recipe is tried and tested and comes
with illustrated, step-by-step instructions, and lots of helpful
tips to ensure the perfect bake every time. Jump into the craze of
making bread from scratch, this beautiful recipe book will take you
on a fascinating journey of discovery. Find out how flour is farmed
and milled, discover the different grain flours and pulse flours,
as well as the spectacular science behind the springy loaf. It's
the perfect gift for children aged 5 to 9 who are interested in
cooking and baking or keen to learn how to bake. Let the bake-off
begin!
Bread & Butter is a nostalgic tribute to the simplicities of
home-baking. The recipes reflect an Irish food heritage, with basic
local ingredients and fresh produce. Celebrating the skill to make
a lot from a little, the story of our ancestors is told through the
food they created to nourish their families and the many visitors
associated with life on the farm, conjuring a romantic insight into
a loving home, with the stove at its heartbeat. The recipes are
split into the four seasons, as this seasonal rhythm dictated the
produce available for the kitchen. A seemingly harsh country
lifestyle is illustrated through romantic aromas of hearty bread
and mouthfuls of sweet, sticky cakes.
The year was 1982, and Martha Stewart published her first book,
Entertaining. This immediate best-seller, based on Martha's
experience as a professional caterer, introduced readers to a new
style of entertaining and a new style of cookbook - one that was
gloriously photographed and filled with a wealth of information on
the art of hospitality. In the years following, Martha wrote eight
more books on food and entertaining, continuing to inspire a
growing legion of fans with beautiful food, simply but elegantly
presented. This book is the culmination of those years of
publishing. More than 1,600 recipes and variations - all the
recipes from Entertaining, Quick Cook, Pies & Tarts, Hors
d'Oeuvres, Quick Cook Menus, Gardening, Weddings, Christmas, and
Menus for Entertaining - are gathered together in a single volume.
Thoroughly revised and updated, The Martha Stewart Cookbook
includes a new introduction by Martha, new step-by-step
illustrations, new menus, and sidebars and tips on subjects as
varied as freezing pastry, selecting the best fruit, and setting
the table.
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