Baking Books

Book SynopsisFor 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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Book SynopsisFollowing up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, knishes, and kolaches. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow's well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step techniques makes turning out a free-form pie practically foolproof.WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Chicken and Hot Honey Hand Pies, Bitter Greens and Gruyère Strudel, Old-Fashioned Apple Turnovers, Jam-Filled Kolaches, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms.

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Book SynopsisNew York Times best sellerSouthern Independent Booksellers Alliance Cookbook of the Year Fire up your oven with recipes Food & Wine calls “down-home and fabulous . . . classics with a little something extra.” Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.” To celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.Trade Review“Down-home and fabulous, the recipes . . . are classics with a little something extra.” —Food Wine“A delightful marriage of the sweet and savory . . . Cheryl and Griff honor these time-tested classics even as they infuse them with vibrant, unpredictable layers of flavor.” —Savannah Magazine“Beautifully photographed and charmingly conversational, and full of recipes I’m dying to try.” —Minneapolis Star Tribune “Old-fashioned American treats with a healthy dose of Southern flair. . . . A well-rounded baking book suitable for home cooks of all levels.” —Library Journal“Impressive yet decidedly unfussy baked goods.” —Booklist “Their recipes are easy, but irresistible.” —Toronto Globe and Mail

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Book SynopsisThe James Beard Award–winning gluten-free cookbook, now in paperback! Baking with flavor flours—oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut—adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour, each one highlighting the best recipes that flour can be used for—be it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how it’s best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.

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Book SynopsisNothing makes a statement like a celebration cake, especially when you bake it from scratch. Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah’s must-visit Back in the Day Bakery, touch all the high points of American cake magic—coconut, red velvet, carrot with cream cheese frosting, chocolate (both traditional and flourless), spice, angel food, and the essential pineapple upside-down— with 36 truly decadent, showstopping creations. This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015).

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Book SynopsisMake the happiest meal of the day even happier with 33 recipes for baked deliciousness from Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah’s must-visit Back in the Day Bakery. Whether you’re hosting a brunch or feeding the family, try these irresistible recipes for authentic Old-Fashioned Buttermilk Biscuits; inspired muffins, coffee cakes, and quick breads; one beautiful Farmers’-Market Quiche; and so much more. This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015).

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Book SynopsisChewy versus pillow-soft. Crispy edges versus golden brown. Gooey oatmeal versus rich molasses. How can anyone choose? Gwen Steege takes you through her impressive backlog of creative, easy-to-follow chocolate chip cookie recipes, from the classic sugar dough to crazy mocha pinto chippers and everything in between. Everyone has a different idea of what makes a chocolate chip cookie truly perfect, but with 101 recipes, you are sure to find a favorite . . . or two, or three!

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Book SynopsisNothing beats chocolate chip cookies still warm from the oven, freshly baked shortcake, or a perfect apple pie cooling on the windowsill. 250 Treasured Country Desserts is packed with tried-and-true recipes for the homey treats you’ve loved all your life, with practical tips on how to make gingery ginger snaps, clean-cut brownies, dreamily frosted layer cakes, and much more. You’ll turn to this reliable guide again and again for sweet, satisfying dessert classics.

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Book SynopsisBeautifully decorated cookies are within reach for every home baker, thanks to the easy and practical methods developed by cookie-crafting enthusiasts Valerie Peterson and Janice Fryer. From rolling and cutting to flooding and piping, you’ll find dozens of techniques to turn plain cookies into fun treats for your next special occasion. With instructions for making stand-up cookies, tips on creating icing color palettes, and advice on freezing and shipping, the cookie fun never stops!

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Book SynopsisThe 40 recipes in this delicious collection use a foolproof formula that requires just one bowl, minimal baking equipment, and no previous experience! You’ll find your tried-and-true favorites here — from Chewy Chocolate Chip to Oatmeal Raisin, Shortbread, Ginger Molasses, and Snickerdoodles — plus many more that are sure to become new must-haves, such as Lemon Ginger, Chocolate Peanut Butter, Rum Raisin, Pecan Delight, and Vanilla Walnut Pear. Warm, crave-worthy cookies are just minutes away!

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Book SynopsisLet them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

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Book Synopsis“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.

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Book SynopsisI'm Eloise, known online as Fitwaffle, and welcome to my first book! I've collected 100 of my most-loved and brand-new recipes for amazing cakes, cookies, traybakes, small bites, mug cakes, sweet breakfasts and indulgent desserts made easy!One of the most popular bakers on Instagram and TikTok, Eloise Head (AKA @Fitwaffle), presents 100 new and favorite recipes for simple, decadent desserts. With 50 three-ingredient recipes including Cookies and Cream Fudge and a Chocolate Hazelnut Mug Cake, four- and five- ingredient recipes such as Peanut Butter Blondies and a Cinnamon Roll in a Mug, plus special-occasion treats that pull out all the stops, Eloise makes baking a cinch for novice and expert home bakers alike. 100 RECIPES: Create mouthwatering treats for every occasion including cakes, cookies, bars, sweet breakfasts and show-stopping desserts in minutes QUICK AND EASY RECIPES: Whip up mouthwatering recipes such as Tangy Lemon Bars, Popcorn Balls, and Stuffed Cookie Cups with just a handful of ingredients. More than 50 recipes have only three ingredients! SOCIAL MEDIA SENSATION:  Eloise Head (AKA Fitwaffle) has one of the most popular baking accounts on Instagram and TikTok. Her innovative recipes have been featured in The Today Show, Daily Mail, Insider, and HuffPost INSPIRING IMAGES: Filled with beautiful food photography to help inspire and ensure success GREAT GIFT FOR BEGINNING BAKERS: With easy-to-follow instructions, cooking tips, and short ingredient lists, cooks of every skill level can make delicious sweets and desserts at home 

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Book SynopsisThe perfect treat for the warmer months fridge cakes are simple to make, adaptable to whatever is in the cupboard, and no oven (thus cooking skill) is required. Just mix up your favourite ingredients and place in the fridge to chill.Fridge Cakes shares over 30 ingenious recipes that are simple to make but taste amazing. There's a zesty chocolate orange, a decadent choco-fudge, and a summery mango and passionfruit. For a boozy dinner party, you can't look past the Limoncello and nougat: the perfect happy ending. And what about a little festive number, Christmas gingerbread with citrus and spices, for when you're all-cooked-out over the festive period?

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Book SynopsisTake one tent. Fill with 12 amateur bakers. Garnish with one venerable cookery writer, one blue-eyed bread-maker, and two comedy queens with a love of innuendo. And there you have the recipe for the most popular show of our times. When The Great British Bake Off made its debut in August 2010, it had the makings of a modest hit. But nobody – not the programme-makers and certainly not those first contestants – could have predicted what was to come. Here was a show in which the biggest weekly drama was whether or not a sponge cake would sink in the middle. And oh, how we loved it. Here is the ultimate Bake Off fan book: from bread lion to bin-gate; heart throbs to Twitter trolls; soggy bottoms to sticky buns. This is the celebration of Britain's most popular cookery contest.Trade ReviewFrom soggy bottoms to "bin-gate", this biography of our beloved Bake Off is sure to satisfy even the pickiest of giftees * Red magazine *Singh charts their rise and rise with warmth and humour... as colourful and sparkling as the show itself' * Daily Express *

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Book SynopsisKim-Joy's baked creations have charmed fans since she was in the final of the Great British Bake Off 2018. Following on from her bestselling debut book, Baking with Kim-Joy, she's turning to everyone's favourite time of year – Christmas!Sharing her simple decorating techniques and her delicious flavour combinations, Kim-Joy delights novice and seasoned bakers with – amongst many others – her melted snowman cake pops, white chocolate igloos with marshmallow seals, penguin bao buns and incredible inspiration for designing your own magical gingerbread village.Whether you're after ideas for edible Christmas gifts or bigger bakes to feed friends and family, you'll find a treasure trove of adorable recipes here that will melt everyone's heart.Make Christmas the sweetest holiday of the year with Kim-Joy!Trade ReviewThis baking book from everyone's favourite kooky GBBO finalist is a celebration of festive cuteness, and it's out in time for you to practise your piping skills. * Prima Magazine *From edible Christmas gifts to bigger bakes, you'll find a treasure trove of adorable recipes here that will melt everyone's heart. * East Anglian Daily Times *If you want cool and creative bakes, with a burst of colour, you must get this book! You'll have cookies, cakes, macarons, and more to discover, with gorgeous imagery and easy instructions. * Cake Masters *

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Book SynopsisCreate a summery atmosphere with these fail-safe, deliciously fruity pastries for all occasions. On a summer’s day, there is perhaps nothing more appealing and indulgent than a bite-size fruit pastry or tart. Whether you’re tucking into a zingy lemon tartlet or a classic strawberry cream puff, these recipes provide perfectly delectable offerings that celebrate all manor of fresh and seasonal summer fruits. Recipes include everything from small treats to pair with an iced tea or chilled glass of lemonade to larger bakes to share with friends at a BBQ or garden party. Choose from elegant treats such as Fresh Fruit Eclairs and Blueberry and Summer Berry Mini Galettes, or impress with larger offerings, such as Hazelnut and Apple Frangipane Tart and Raspberry Choux Ring. Wherever your sweet tooth sends, these bakes are the perfect way to satisfy your craving for indulgence in the warmer months of the year.

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Book SynopsisGenerations of New Zealanders responded to pioneering broadcaster Aunt Daisy''s nine o''clock radio catchcry, ''Good morning, everybody''. While her nationwide broadcasts ended more than 40 years ago, her legacy lives on and now you can enjoy over 100 of Aunt Daisy''s tried-and-true baking recipes in The Aunt Daisy Baking Book. Nostalgic, reliable and delicious, these recipes are now presented with metric measurements and in a modern, easy-to-follow format for today''s cooks. Includes 32 colour photographs.

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Book SynopsisA treatise on the Art of Bread-Making is England''s first complete book on the subject. Published in London in 1805, it was the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resume of current laws relating to the sale of bread and an appendix containing the witness statements to a parliamentary committee on baking in 1804. This is a modern transcription of the original, now exceptionally rare and costing more than $1,500 in the antiquarian book trade. There is a short introduction, but otherwise no editorial matter. An earlier version of this transcript was published by Prospect Books in 1993, but the edition is long since exhausted and the clamor for a reprint from enthusiasts of break-making has been loud. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practiced by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed "secrets" and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth century. After Edlin, the next person to tackle the subject was a trained baker in 1828; the value, therefore of this first book is especially great, as no others exist.

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Book SynopsisFeaturing a foreword by Gary Rhodes, this is a book full of delicious, simple cake recipes that are much kinder to teeth!Free from regular sugar, the cakes are made with xylitol, also known as birch sugar. Xylitol is a natural substance made from birch bark which has a cariostatic effect that actively inhibits tooth decay. Written in consultation with a qualified dentist, this book is ideal for those baking for (and with) young children; and for anyone who loves cakes and baking but is concerned about caring for their teeth. Light-hearted and fun, yet extremely practical, this little volume is packed full of recipes. They range from expected old favourites such as Fairy Cakes and Butterfly Cakes to the more unusual Marigold Buns, Scented Geranium Cakes, and Courgette Cakes. There are also plenty of tips from the Tooth Fairy on tooth care and even an 'Ask the Tooth Fairy' section which covers intriguing questions such as 'what do the fairies do with all those teeth?'Contents: Acknowledgements; Foreword by Gary Rhodes; Introduction by Murray Hawkins; What is Xylitol?; Oven Temperature Conversions; Useful-sized Baking Tins and Other Handy Bits and Pieces; Baking with Xylitol; 1. Fairy Special Selection; 2. Fruit Fairies; 3. The Fairies' Vegetable Plot Section; 4. Flower Fairies' Selection; 5. Traditional Cake Selection; 6. Plain Scones; Sandwhiches and Cheesy Savoury Favourites; Index.Trade Review'I love the mix of fruity flavours and not forgetting the many British classics, which all help to inspire the mixing, whisking, baking, and of course the best bit, the eating.' Gary Rhodes. 'So far we (my nephews and nieces and I) have made banana cake, banana muffins, fairy cakes and cheese scones which all turned out well (and my partner really enjoyed the wicked cheese and chilli muffins!)' 'A great recipe book for recipes alone and with added bonus of encouraging your kids to understand and look after their teeth without the pain of a 'boring lession'. Members of the www.thebabywebsite.com. 'My favourite recipe is for sweet courgette muffins with lemon and vanilla. Absolutely gorgeous.' www.theschoolrun.com.Table of ContentsAcknowledgements; Foreword by Gary Rhodes; Introduction by Murray Hawkins; What is Xylitol?; Oven Temperature Conversions; Useful-sized Baking Tins and Other Handy Bits and Pieces; Baking with Xylitol; 1. Fairy Special Selection; 2. Fruit Fairies; 3. The Fairies' Vegetable Plot Section; 4. Flower Fairies' Selection; 5. Traditional Cake Selection; 6. Plain Scones; Sandwhiches and Cheesy Savoury Favourites; Index.

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Book Synopsis A history of the waterways of Britain and how grain was moved by barge to the mills along the banks of the Thames. Di Murrell worked on her barge for many years, bringing up her two sons on the water with her husband. A history of watermen, lightermen and dockers, and recipe book for bread, from parched grain and flatbreads to Ezekiel bread, and bread we eat today, this is a book for the boating enthusiast, and the home baker. Winner of the Sophie Coe Prize for food history, Di Murrell writes for French travel magazines, and Petits Propos Culinaires.

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Book SynopsisFrom the splendid Eccles cakes of London's St John Bakery to the delicate pasteis de nata at Manteigaria in Lisbon, Europe's Best Bakeries has baked goods for every taste. This overview of bakeries in the UK, Scandinavia, Eastern Europe, Spain, Greece, Italy, Germany and France is a fascinating, mouth-watering and unique introduction to Europe's long and impressive baking tradition.

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Book SynopsisJulie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the countrys premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family which was first published to huge critical acclaim in 2003 has now been revised and updated. She says in her introduction my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. This remains one of the most comprehensive collections of cake recipes published in one mammoth volume. Cakes Regional & Traditional encompasses all the traditional, historical and regional cakes from the British Isles. With the combined circulation of cake making magazines exceeding 50,000 per issue the market for this book is assured as other cake making books specialize in either wedding cakes or childrens novelty cakes and there is no one source for the hundreds of cakes which are such an integral part of British cooking.Trade ReviewSHORLISTED FOR THE 2004 GLENFIDDICH BOOK OF THE YEAR

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Book SynopsisThe comprehensive guide to amazing cake decoration now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett.Table of ContentsAcknowledgments v Introduction viii History of Cake Decorating x Lesson 1 getting started 1 Equipment Covering A Cake Board Working With Color The Art of Icing A Cake Assembling A Layered Cake Crumb-Coating and Icing A Cake Spackling A Cake Icing Around Cake With Rolled Fondant Icing A Square Cake With Rolled Fondant Covering A Cake With Ganache Royal Icing A Marzipan Cake Stacking Cake Tiers Tiers With Columns or Pillars Lesson 2 basic piping skills 35 Paper Cones (Cornets) Icing Preparation Warm-Up Exercises Practicing Border Skills Star Flower Small Classic Shells Large Shells Ballooning Rosettes Zigzag Reverse Shells Fleur-De-Lis Garlands Rope Leaves Lesson 3 floral piping skills 53 Skills Check Icing Rosebud Half-Rose Full-Blown Roses (Traditional Technique) Full-Blown Roses (Nontraditional Technique) Lesson 4 intermediate piping skills 63 Icing Components Grape Clusters Sweet Pea Clusters E Shells Curved Shells With Shell Accents Shells With Flutes Ruffles Swags Bows Basket Weave Lesson 5 advanced piping skills 77 Part I: Advanced Overpiped Top and Bottom Border Designs Top Border—Overpiped Scallops Bottom Border—Overpiped Garlands (Crescents) With Scallops Top Border—Short Overpiped Scallops Bottom Border—Ruffles With Overpiped Scallops Top Border—Single Swags With Overpiped Scallops Bottom Border—Double Swags With Overpiped Scallops Top Border—Reverse Overpiped Scallops Bottom Border—Overpiped Garland (Crescent) With Ruffles and Reverse Scallops Part II: Advanced Top and Bottom Border Designs Top Border—Reverse Shells With Scalloped Strings Bottom Border—Zigzags With Large Shells and Scallops Top Border—Large Shells With Overpiped S Scrolls Bottom Border—Shells With Scallops Top Border—Garlands With Double Strings and Drop Strings Top Border—Fleur-De-Lis With Overpiping And Drop Strings Bottom Border—Rosettes With Drop Strings Lesson 6 the art of writing and painting 107 Alphabet Practice Writing On An Iced Cake Writing On A Sugar Plaque Alphabet Writing Workshop Writing Styles—Simple Block Lettering Writing Styles—Elegant Lettering Hand Painting Food Color Painting Lesson 7 royal icing piped flowers 121 Orange, Apple, Cherry, And Peach Blossoms, and Forget-Me-Nots Primroses Violets Pansies Sweet Peas Daisies Pussy Willows Lesson 8 royal icing design skills 133 Design Transfers Design Transfer—The Pinprick Method Design Transfer—The Carbon Copy Method Embroidery Techniques Brush Embroidery Freehand Embroidery Cornelli Lace and Sotas Satin-Stitch Embroidery Swiss Dots Eyelet Embroidery Lesson 9 hand modeling skills 147 Orange Lemon Bosc Pear Granny Smith Apple Peach Apricot Strawberry Raspberries Pumpkin Mango Jalapeno Pepper Carrot Banana Heirloom Tomato Lesson 10 marzipan and chocolate modeling 167 Marzipan Modeling The Bridal Couple Baby Mouse Father Penguin Bear Chef Kiddy Bear Chocolate Modeling Modeling Chocolate Rose Chocolate Bow and Streamers Lesson 11 advanced royal icing piping and design skills 191 Runouts or Flooding Bridge and Extension Work and Hailspotting Simple Lace Designs Filigree Lace Designs Ring Design With Trelliswork Lattice Cushion Lattice Floating Collar Lesson 12 rolled icing design skills 215 Ruffling Classical Drapery Freehand Drapery Appliqué Braiding Smocking Ribbon Bouquet Tassels Crimping Lesson 13 pastillage construction 231 Pastillage Figures Lesson 14 gumpaste flowers 237 Plunger Flowers Pulled Blossoms and Buds Basic Five-Petal Blossom With Bud Four-Petal Blossom With Bud Forget-Me-Not Hyacinth Mimosa Cherry Blossom Foliage Freehand Leaves Cutter Leaves Floral Corsage Corsage Lesson 15 advanced gumpaste flowers 257 Classic Rose Full-Blown or Open Rose Carnation Azalea Arum or Calla Lily Anthurium Lily Closed Tulip With Bud Hibiscus Tiger Lily Cymbidium Orchid Arranging A Round Spray Lesson 16 miniature cakes and decorated cookies 283 Petits Fours Decorated Cookies Lesson 17 cake and confectionery gallery 293 Lesson 18 recipes 329 Appendix 1 Patterns and Cake Cutting Guides 368 Appendix 2 Measurements 386 Bibliography 395 Index 396

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Book SynopsisThere's nothing like the smell and taste of fresh homemade bread. But who has the time to make it anymore? You do with a little help from your automatic bread machine. All bread machines can make good bread; they just need a little help from you to turn out a good loaf.Table of ContentsRecipes at a Glance. Introduction. PART I: HOMEMADE BREAD FROM THE BREAD MACHINE. Chapter 1. Why an Automatic Bread Machine? Chapter 2. Breads for a Healthy Diet. PART II: GETTING THE BEST RESULTS FROM YOUR BREAD MACHINE. Chapter 3. Flours for Breads. Chapter 4. The Miracle of Yeast. Chapter 5. Liquids: The Ingredients That Make It All Come Together. Chapter 6. Sugar 'n' Spice and All Things Nice. Chapter 7. Measuring 101. Chapter 8. Working with Dough. Chapter 9. The Rest of the Story. PART III: BREAD AUTOMATICALLY WITH THE PUSH OF A BUTTON. Chapter 10. Basic Breads. Chapter 11. Hearty and Whole-Grain Breads. Chapter 12. Super Fast Cycles. Chapter 13. Celebrate the Seasons. Chapter 14. Breads Extraordinaire. Chapter 15. Bread Bowls, Bread Sticks, Pizzas, and Other Special Treats. Chapter 16. Quick Breads. chapter 17. Betty's Quick Breads. Chapter 18. Breads for Alternative Diets. PART IV: THE PART OF TENS. Chapter 19. Ten Tips for Troubleshooting a Bread Machine. Chapter 20. Ten Ways to Solve Bread Problems. Index. Book Registration Information.

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Book SynopsisTable of ContentsIntroduction. How to Use This Book. Conventions Used in This Book. Foolish Assumptions. How This Book Is Organized. Part I: Ready, Set, Let's Bake Cookies. Part II: Popular Types of Cookies. Part III: Stylish Cookies. Part IV: Shaping Up Your Cookies. Part V: Cookies of Distinction. Part VI: Dressing Up Your Cookies. Part VII: The Part of Tens. Appendixes. Web Site. Icons Used in This Book. Part I: Ready, Set, Let's Bake Cookies. Chapter 1: How to Get Started as a Great Cookie Baker. Chapter 2: The Cookie Baker's Toolbox. Chapter 3: Ingredients for the Cookie Cupboard. Chapter 4: Foolproof Techniques for Outstanding Cookies. Part II: Popular Types of Cookies. Chapter 5: Drop Cookies. Chapter 6: Rolled Cookies. Chapter 7: Refrigerator Cookies. Part III: Stylish Cookies. Chapter 8: Bar Cookies. Chapter 9: Sandwich Cookies. Chapter 10: Filled Cookies. Part IV: Shaping Up Your Cookies. Chapter 11: Pressed Cookies. Chapter 12: Hand-Formed Cookies. Chapter 13: Molded Cookies. Part V: Cookies of Distinction. Chapter 14: International Specialties. Chapter 15: Cookies to Celebrate the Holidays. Chapter 16: Chocolate Indulgences. Chapter 17: Big Cookies. Chapter 18: Cookies Are for Kids. Chapter 19: Slender Cookies. Part VI: Dressing Up Your Cookies. Chapter 20: Chocolate Embellishments. Chapter 21: Decoration Sensations. Part VII: The Part of Tens. Chapter 22: Ten Troubleshooting Tips. Chapter 23: Ten Tips for Storing and Transporting Your Cookies. Appendix A: Glossary. Appendix B: Sources for Ingredients and Equipment. Appendix C: Metric Conversion Guide. Index. Book Registration Information.

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Book SynopsisEllis 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.

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Book SynopsisEighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.Trade Review"A great book to get a baker into the holiday spirit."—Publishers Weekly"The Cookie Book begins to answer the question, showing how the chassis of flour, butter, sugar and eggs can be customized in innumerable ways."—Shepherd Express"Whether you’re a fan of drop cookies and cutouts, refrigerator cookies and bars, Swedish shortbread, Viennese wafers or chai crescents and taffy treats, they are all represented in this book that recalls memories of holidays past and inspires the promise of happy gatherings to come."—Hutchinson Leader"It’s a wonderful, complete collection and makes a perfect holiday gift. Each page presents a colored photo that might send you running to the kitchen to get to work."—Post-BulletinTable of ContentsIntroductionCookie MemoriesCookie Wisdom—Tips for Great CookiesDrop CookiesCandy Cane Sugar CookiesChocolate Decadence CookiesChocolate-Dipped Triple Coconut HaystacksChocolate Toffee CookiesDevil’s Delight CookiesDouble-Chocolate Espresso Cherry DropsFrosted Cashew CookiesOrange KissesPeanut Stars Sandwich CookiesPumpkin CookiesRed Velvet Whoopie PiesRicotta Cheese CookiesSnowball ClippersSwedish Almond Chocolate MacaroonsCutout CookiesAlfajoresAlmond SandwichesApple Cardamom Pecan Star CookiesCherry Almond TurnoversCherry PinwheelsClare-oesCranberry Filled CookiesGrandma Eva’s Ginger Cream CookiesKolachesLemon–Lime Christmas TreesOrange Chocolate CookiesSwedish Shortbread CookiesViennese Wafers with LemonZazvornikyRefrigerator CookiesAlmond PalmiersCappuccino FlatsCinnamon Bun CookiesCranberry Pecan SwirlsKorova CookiesNancy’s Anise–Pecan CookiesPistachio Pine ConesTart and Sassy Cranberry Lemon DropsRolled CookiesAcorn CookiesBacon Cornmeal VenetosBrandy Cherry CookiesCardamom CookiesCardamom CrescentsCardamom Orange Zest Sugar CookiesCashew Lemon ShortbreadChai CrescentsChocolate Peppermint CookiesCranberry Cat KissesEspresso–Hazelnut Truffle CookiesFrench–Swiss Butter CookiesHot Cocoa CookiesHot and Sassy Peanut Butter BudsItalian Almond CookiesLime CoolersLimoncello KissesMocha Cappuccino CookiesNut Goodie ThumbprintsOrange–Almond Melting MomentsOrange Ginger DropsPersian Molasses CrinklesPistachio Orange CookiesSambuca Chocolate CrinklesStrawberry Margarita GemsSwiss Chocolate ButtersweetsTaffy TreatsBar CookiesAlmond Ricotta BarsAlmond TrianglesCardamom Shortbread CookiesKit Kat Christmas BarsKossuth KifliOther CookiesAlmond SpoonsChocolate-Drizzled ChurrosCranberry Cornmeal Shortbread CookiesCranberry Pumpkin-Seed BiscottiGerman Sour Cream TwistsMacadamia Nut TartsNutmeg SticksRaspberry Truffle TartletsRoyal Sweets with Chocolate–Balsamic SauceAcknowledgmentsCookies by CategoryCookies A–ZCookies by Contest Year

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Book SynopsisMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!Trade Review"Will banish the Campbell’s from your cupboard forever."—The Splendid Table"Perfect for traditional holiday recipes or impromptu get-togethers, every ingredient contains only in-season vegetables or fruits. Ojakangas’s creative and flavorful recipes are a soulful reminder of the ‘pleasure of soup and bread.’"—Publishers Weekly"Perfectly paired soup and bread recipes . . . The Soup and Bread Cookbook is just the latest in a great career’s worth of notable work."—Lake Superior Magazine"There’s so much more to sip from your spoon on a chilly day—think ginger-carrot soup, Dutch cheese soup, or a root vegetable chowder. And there’s no one better to teach us how to make it than Beatrice Ojakangas."—Lee Svitak Dean, Star Tribune"Packed with helpful baking tips (and a few key recipes for basic breads, stocks, and broths), The Soup and Bread Cookbook lives up to its name: a treasure trove of flavorful recipes for the days when nothing but a steaming, savory bowl of soup and a warm loaf of bread will do."—Shelf Awareness"I tend to view bread as a vehicle for sopping up the last drips from the bottom of the bowl, but in Ojakangas’s hands, it’s obvious that the relationship has much more potential . . . Ojakangas gets really inventive with her breads."—Kitchn.comTable of ContentsContentsAcknowledgmentsIntroductionBasics: Stocks, Broths, and BreadsBasic Chicken StockTwo-for-One Chicken StockTwo-for-One Beef StockBasic Vegetable BrothA Glossary of Bread-Baking BasicsFresh BaguetteA Basic Vegetable SoupBasic Home-Baked BreadSpringNew Potato Spring Pea Soup with Chive-Dill Batter BreadAsparagus Soup and Turkey with Tomato Open-Faced SandwichesRoasted Red Pepper Soup with Herbed Biscuit MuffinsSpring Tonic Soup with Croutons with Cardamom Almond SconesHerb Vegetable Soup with Wheat Germ Batter BreadRoot Vegetable Soup with Caraway Rye PretzelsSausage and Vegetable Minestra with Rosemary FocacciaMay Day Celebration Soup with Scottish Currant BannockSpicy Mango Melon Soup with Lemon Poppy Seed MuffinsFresh Nettle Soup with Three-Grain Almond HardtackAsparagus Sipping Soup with Sesame Sunflower BreadsticksAsian Lemon-Ginger Soup with Rice BunsItalian Turkey Meatball Soup with Monkey BreadSpring Greens Soup with Dill with Cracker BreadCold Minted Pea Soup with Quick-and-Easy BreadsticksFrench Spring Vegetable Soup with Garlic Toast RoundsChunky Vegetable Soup with Cheddar Cheese Onion SconesSpring Chicken Soup with Flowerpot RollsNew Potato and Chive Soup with Onion-Dill BunsHam and Green Bean Soup with Southern BiscuitsFresh Pea Soup with Egg Salad SandwichesPolish Easter Soup with Polish Sourdough Rye BreadCream of Spring Mushroom and Asparagus Soup with Wheat Biscuits with Sage ButterSpringtime Minestrone with Grilled Turkey PaninisDanish Meatball and Dumpling Soup with Danish Butter BunsWalleye Chowder with Parmesan Garlic BreadSuper-Simple Salmon Chowder with Sour Rye BunsSummerCream of Summer Vegetable Soup with Whole Wheat Buttermilk BiscuitsFresh Tomato and Cilantro Soup with Toasted Baguette Slices with TapenadeSpicy Revitalizer with Carrot BreadsticksAvgolemono Soup with Pita BreadSummer Day Herb-Scented Soup with Whole-Grain Oatmeal BreadLemon, Corn, and Shrimp Soup with Asian-Style FlatbreadChilled Carrot and Orange Soup with Old-Fashioned Cream SconesChilled Melon Soup with Blueberry Banana BreadSpanish Gazpacho with Skillet-Toasted Parmesan FlatbreadChilled Avocado-Potato Soup with Bacon Parmesan CrackersThai Fresh Pea Soup with Red Curry and Coconut BreadParsnip and Tahini Soup with Pita CrispsSpiced Zucchini Soup with Sun-Dried Tomato and Pesto BreadZucchini and Macaroni Soup with Herbed Toasts10-Minute Chickpea-Tomato Soup with Parmesan-Basil Baguette ToastsSummer Vegetable Soup with Easy Refrigerator RollsSmooth Spiced Broccoli Soup with No-Knead FocacciaQuick Summer Squash Soup with Pesto and Kale CrostiniRoma Tomato Soup with Basil and Mexican-Style CornbreadBrown Rivel Soup with Easy Amish White BreadCranberry Bean and Pasta Soup with Crusty Tuscan BreadRed Kidney Bean Soup with Cheese PupusasSouthwestern Chicken Tortilla Soup with Cowboy Beer and Cheddar BreadAutumnStone Soup with Country Hearth BreadAutumn Root Vegetable Chowder with Chive Batter BreadColombian Chicken and Potato Soup with Corn and Almojábanas (Colombian Cheese Rolls)Curried Chicken Wild Rice Soup with Oatmeal Batter BreadChicken and Dumpling Soup with Dutch Raisin BreadGreen Cabbage and Hamburger Soup with Honey Whole Wheat Cranberry-Nut BreadMaine Corn Chowder with Whole Wheat Raisin MuffinsBrie and Apple Soup with FougasseSpiced Parsnip and Carrot Soup with LavashCream of Fresh Mushroom Soup with Avocado-Tomato WrapsEasy Cream of Tomato Soup with Old-Fashioned Grilled Cheese, Apple, and Basil SandwichesButternut Squash Soup with Pecan Cream and Quick Yeast BunsMoroccan Vegetable Soup with Couscous and Olive FlatbreadFrench Onion Soup with Crunchy BreadsticksLeek, Sweet Onion, and Potato Soup with Spinach and Stir-It-Up-and-Bake-It Many-Seed BreadAcorn Squash Soup with Granola LoafBroccoli and Cauliflower Cheddar Soup with Soft Rye PretzelsYam and Sweet Onion Soup with Buttermilk Corn MuffinsFinnish Chanterelle Soup with Rye and Barley BreadGinger-Carrot Shooters with Mini SconesPotato-Leek Soup with Rosemary BaguetteSweet Corn-Onion Shooters with Pine Nut and Anise Seed BreadsticksCurried Pumpkin Soup with Peppered Cheese BreadMushroom-Barley Soup with Cinnamon Raisin Walnut Wheat BreadWild Rice and Mushroom Soup with No-Knead Whole Wheat BreadRoasted Parsnip Root Vegetable Soup with Whole-Grain CrackersWinterSpicy Black Bean Soup with High-Protein Health BreadDutch Cheese Soup with Oatmeal RusksSwedish Christmas Eve Soup with Rye Dipping BreadOyster Soup with Brown Bread MuffinsNew Year’s Good Luck Lentil Soup with Ezekiel BreadSouthern Prosperity Soup with JohnnycakeHerbed White Bean and Sausage Soup with Beer BiscuitsCumin and Coriander Bean Soup with Black Pepper Cracker BreadBlack Bean Soup with Cheese QuesadillasItalian Bean and Swiss Chard Soup with Easy Italian LoafSenate Bean Soup with Molasses Wheat LoafGerman Lentil Soup with Caraway PopoversPea Soup and Spareribs with Rustic Rye BreadSwedish Yellow Pea Soup with Pork and Swedish PancakesBloody Mary Sippy Soup with Overnight Mini CroissantBorscht with Russian Black BreadCabbage and Apple Soup with Cheese and Olive BreadOnion Barley Soup with Mushrooms and Honey Bran MuffinsGerman Potato Soup with Pumpernickel Soup BowlsHam and Fingerling Potato Soup with PopoversLamb Meatball and Root Vegetable Soup with Bazlama (Turkish Flatbread)Beet and Red Cabbage Soup with Ground Beef PastiesQuinoa Vegetable Soup with Savory Cheese Mini LoavesMulligan Stew with Irish Brown Soda BreadRoasted Potato Cheddar Soup with Alfalfa Sprout FlatbreadSunchoke and Golden Potato Soup with Wild Rice Pecan BreadFeijoada with French Twist BreadScandinavian Fruit Soup with Orange ToastsIndex

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Book SynopsisThe mug cake is a warm, sweet little confection for one. And so quick and easy to make: A few spoonfuls of flour, sugar, butter, maybe some cocoa or fruit, sometimes egg and in less than two minutes in the microwave, there’s a delicious cake. Here are the best of the best recipes, for cakes from decadent to healthy(ish), including Raspberry Cobbler Mug Cake, Apple Spice Mug Cake, Nutella Mug Cake and Coffee Crumb Mug Cake.

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Book SynopsisDessert recipes typically serve eight to ten people. Finding the willpower to resist leftovers is hard. In Dessert for Two cakes and pies are baked in small pans, ramekins or muffin cups, and biscuit recipes are scaled down to make one dozen or fewer. Favourite bars are baked in a bread loaf pan which happily serves two when cut down the middle.

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