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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
Following the success of her first book, Creative Baking: Chiffon
Cakes, creative baker, Susanne Ng, shares even more exciting
recipes in this second book, Creative Baking: Deco Chiffon Cakes.
Using the light, fluffy and moist chiffon cake as a base, Susanne
shows how you can turn out all sorts of lovely and creative cake
designs that children and adults alike will love. This book
includes a range of fun and attractive patterns, a greater variety
of shapes and sizes, and tantalizing flavors to tickle your taste
buds. Complete with a comprehensive section on basic recipes and
baking techniques, a detailed troubleshooting guide, and fully
illustrated step-by-step recipes, Creative Baking: Deco Chiffon
Cakes promises that these amazing chiffon cakes are well within
reach of any home baker.
Gus Flesor came to the United States from Greece in 1901. His
journey led him to Tuscola, Illinois, where he learned the
confectioner's trade and opened a business that still stands on
Main Street. Sweet Greeks sets the story of Gus Flesor's life as an
immigrant in a small town within the larger history of Greek
migration to the Midwest. Ann Flesor Beck's charming personal
account recreates the atmosphere of her grandfather's candy kitchen
with its odors of chocolate and popcorn and the comings-and-goings
of family members. "The Store" represented success while anchoring
the business district of Gus's chosen home. It also embodied the
Midwest emigre experience of chain migration, immigrant networking,
resistance and outright threats by local townspeople, food-related
entrepreneurship, and tensions over whether later generations would
take over the business. An engaging blend of family memoir and
Midwest history, Sweet Greeks tells how Greeks became candy makers
to the nation, one shop at a time.
With their delicate meringue-based shells and variety of decadent
fillings, macarons are the perfect treat to share with family and
friends. Now you can take them to the next level with creative
baker, Tan Phay Shing. Her first book, Creative Baking: Macarons,
took the baking world by storm with a collection of macarons in the
shape of animals, vehicles and things around the house. In this
book, she shares all the basic techniques she uses to make her
adorable macarons. With printable templates, video links and
illustrated step-by-step instructions on how to whip up the perfect
batter, pipe various shapes and designs, and even assemble macaron
structures, this book will enable bakers of any skill level to
create macarons of their dreams!
Holiday Cookies provides dozens of foolproof recipes for cookies,
bars, and savories of all textures, from simple holiday classics
like Vanilla Bean Tuiles and Great Grahams to the more decadent
Caramel Cheesecake Bars and Chunky Hazelnut Meringues. There are
even some delicious savories that can double as hors d'oeuvres at
the holiday buffet like Crunchy Seed Cookies and Salted Peanut
Toffee Cookies. Holiday Cookies, Holiday Cocktails, and Party Food,
three new titles in the Artisanal Kitchen series, provide an
indispensable arsenal of recipes that cover all the bases fora
delicious holiday season.
For those of you who aren't up on your Pinterest food trends, slab
pie is just like regular pie-only better (and bigger)! Instead of
crimping and meticulously rolling out a round crust, slab pies are
an unfussy twist that are perfect for a potluck or dinner party or
just a family dinner. Baked on sheet pans, slab pies can easily
serve a crowd of people dinner or dessert. PIE SQUARED includes
seventy-five foolproof recipes, along with inventive decoration
tips that will appeal to baking nerds and occasional bakers alike.
And this fresh, uncomplicated take on pie will surely pique the
interest of those who have previously been reluctant to take out
their rolling pin. Barrow didn't invent slab pie, but she
definitely thinks outside of the crust. In addition to traditional
pie dough, she offers more than a dozen crust recipes-from cracker
crusts and cornbread crusts to cookie crusts and cheddar cheese
crusts. Using these as a base, Barrow then entices readers with
both savory and sweet slab pie creations, with recipes like
Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab
Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino
Slab Pie. The first book of its kind, this will appeal to lovers of
easy food trends like sheet pan suppers and dump cakes. Don't be
surprised when you start spying slab pies at your next potluck!
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