Baking Books

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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Book SynopsisWe need to eat more whole grains. A diet centered on white flour and refined carbohydrates is not good for our bodies or our waistlines. Even better than whole grains are the healthiest "ancient" grains, which include teff, buckwheat and quinoa. These grains are free from gluten and additives, but can be used to make delicious desserts. With recipes made from both ancient grains and more familiar 100 percent whole grains, Erin Dooner has created a must-have cookbook for anyone who wants to eat healthy but is "blessed" with a sweet tooth. Unlike previous efforts at whole grain dessert baking, this book relies on 100 percent whole and ancient grains and incorporates natural sugars wherever possible—all without compromising on results.Trade Review"This must-have cookbook presents a delectable selection of desserts that rely on ancient grains..." -- Natural Health

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Book SynopsisAlison Riede marries the European concept of ending a meal with something savoury with the American tradition of ending with something sweet. She starts with the flavours and winds up with something that defies expectation. Hers are recipes for salty, nutty, spicy, savoury, tart, fruity and chocolaty deserts, making this a truly original winner of a cookbook.Trade Review"This is a wonderful book for those looking to try something new—and very tasty." -- Cake Masters

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Book SynopsisKate McDermott has taught thousands of people how to make pies at her Pie Camps. Here she gives detailed instructions for making, rolling and baking crusts, and she does not neglect a detail when describing her ingredients, methods and tricks for making the filling and finishing off the pie. McDermott’s rules extend beyond pie baking: keep everything chilled, respect the boundaries and remember to vent. This is a book to keep close at hand.Trade Review"McDermott, a self-taught baker whose workshops have taught hundreds how to make a proper pie, shares that knowledge in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed-basic instructions take up a third of the book-but readers interested in the hows and whys of pie-making will find McDermott's tutelage invaluable...McDermott excels, giving readers an informative guide they will be referring to for years to come." -- Publisher's Weekly, *STARRED REVIEW* "Kate McDermott will not only teach you how to make a pie-and a damn fine pie at that-she'll show you how the homey and grounding craft of baking contains important life lessons. Her expertise, creativity, and generosity abound in these pages. The Art of the Pie is destined to be one of those fruit-stained, dog-earred, spine-snapped books you'll cherish for years." -- David Leite - LeitesCulinaria.com

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Book SynopsisYou'll be amazed at what you can do with five minutes and a box of cake mix, a can of sweetened condensed milk, a bag of chocolate chips and any number of ready-to-use ingredients you may already have in your kitchen cupboard. These recipes are fast to pull together, and the results are far more than the sum of their parts. From gooey chocolate treats to nutty surprises, the sweets you'll make will please everyone. (And no one has to know just how easy it was). These recipes are sure to become family favourites.

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Book SynopsisPie School is now in session!Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies—including two new chapters, one on savory meat or vegetable pies and one on “difficult” (lesser-known) fruit pies—plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.Recipes include Brandied Apple and Cracked Cardamom Pie White Peach and Raspberry Galette Rosemary Rhubarb and Vanilla Chevre Galette Winter Luxury Pumpkin Pie Huckleberry Pie Marionberry Pie with Hazelnut Crumble Lamb, Pumpkin, and Quince Pie Chicken Pot PieTrade ReviewWIRED Best Cookbooks of 2023 (So far)"Freshly revised from the 2014 original with new and updated recipes, it offers soothing lessons in technique and taste. When your hands are coated with sticky dough, [Lebo's] voice is a balm, and clear photos keep you from worrying.—WIRED.com“I love Kate Lebo’s Pie School so much. It’s reassuringly detailed for new cooks yet full of nuance that make veteran cooks like me say, “Oh wow, right!” The recipe lineup feels fresh and personal, with inventive recipes so solid they seem like classics."—Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato “With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo’s Pie School is a definite keeper for any pie-maker’s bookshelf.” —Kate McDermott, James Beard Award-nominated author of Art of the Pie “Kate Lebo’s prose is rich and spiky, her voice spiced with wit and undergirded with tenderness; her work is pithy, well-researched, and always profoundly knowledgeable. Sure, she writes about food, but she’s really writing about humanity, her own and all of ours. To call this ‘a book about pie’ is like calling Moby-Dick ‘a book about a whale.’” —Kate Christensen, PEN/Faulkner Award-winning author of The Great Man and Blue Plate Special “Kate Lebo’s Pie School will delight you with its word play and train you to be the most capable baker in your neighborhood." —Katie Quinn, author of Cheese, Wine, and Bread “It’s hard to imagine Kate Lebo’s improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it’s possible, essential than the first.” —Charlotte Druckman, author of Women on Food “As with our most revered teachers, Kate Lebo, [in Pie School,] inspires us with her infectious passion for her subject—deciphering a daunting topic with the gentlest of hands and unwaveringly cheering us on to be the best cooks and people we can be. This is school you’ll never want to graduate from.” —Peter Hoffman, chef and author of What’s Good: A Memoir in Fourteen Ingredients "If actual school was as fun as Pie School, no one would ever play hooky. Kate Lebo has written a wonderful book celebrating the craft of baking fruit pies."—Becky Selengut, author of Good Fish"Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life."—Langdon Cook, author of The Mushroom HuntersTable of ContentsNew recipes include:Pie for Dinner • Fennel Sausage, Cabbage, Beets & Apple Pie • Lamb, Pumpkin, and Quince Pie • Chanterelle, Goat Cheese, Delicata, and Tomato PieSam’s Veggie Pie The Life of Chicken Pot Pie: a recipe cycle • Roast Chicken • Chicken Stock • Gravy • Schmaltz-Roasted Potatoes with Garlic and Herbs • Schmaltz-Roasted Vegetables • Roasted Vegetable Pie • Chicken Pot Pie Difficult Fruits • Gooseberry and Elderflower Pie • Black Currant Custard • Elderberry Pie • Black Chokeberry Pie • Sarviceberry Pie

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Book SynopsisChristina Lane has taken her favourite desserts and scaled them down to size. Among the nearly 100 mouth-watering new recipes, you’ll find: Gooey Butter Cake Cookies, Three-ingredient Flourless Chocolate Cake, Salted Butterscotch Tart, Greek Yogurt Cheesecake Ramekins, Baked Rice Pudding with Caramel, along with some light and skinny options.

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Book SynopsisBake Like a French Pastry Chef addresses the secrets of French pastry including how croissants get their flaky layers, the difference between pastry cream and Bavarian cream, what a Genoise cake is and whether mille-feuilles can be made at home. Created by the Parisian masters Michel et Augustin, this comprehensive guide starts from the batters, doughs and creams that form the building blocks of French pastry and includes complete recipes from brioche to mousse-filled cakes. Step-by-step instructions and tips give readers the confidence to achieve pastry perfection. For Francophiles and pastry lovers, this charming manual covers the techniques taught in pastry schools worldwide.

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Book SynopsisBy starting with cake or brownie mixes, ready-made dough and crusts, and other make-it-simple head starts, Hayley Parker makes holiday baking a breeze. She transforms everyday ingredients into one-of-a-kind desserts and puts new twists on flavors like spicy gingerbread, cool peppermint, and comforting hot cocoa. Here are candies, cookies, cakes, cupcakes, pies, bars, and more, including: White Chocolate Peppermint Cupcakes Homemade Chocolate Hazelnut Truffles Eggnog Pie Red Velvet Whoopie Pies From the blogger who makes “even novice bakers feel like pros” (POPSUGAR), these sweet treats are perfect for holiday gift-giving, parties, and unexpected guests—even Santa will be impressed!

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Book SynopsisReaders fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana. Plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous colour photography by Andrew Scrivani brings Pie Camp to vivid life.

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Book SynopsisMost recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking. From hearty eats and apres snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.

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Book SynopsisThis title is packed with step-by-step colour photography & a comprehensive techniques section. Impress your friends and loved ones with your cake decoration skills - whatever the occasion. Ann Pickard sets out 25 fun and fabulous cakes that are ideal for that special celebration, including an enchanting fairy castle, a delightful Jack-in-the-box, mouth-watering chocolate ruffles, a Halloween Pumpkin, baby's cradle and a figgy pudding. No prior knowledge is needed - Ann has simplified the process in an ingenious way, so even beginners will be amazed by the fantastic results they can achieve following her fully illustrated step-by-step instructions. Making royal icing, covering the cake, creating a range of cake characters and piping hair and grass are just some of the basic techniques carried through the 25 projects that are suitable for the beginner to the more advanced cake maker. Whatever the occasion, the personal touch will mean so much more and the guest of honour will be delighted to receive a cake that has been custom-made just for them.

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Book SynopsisReaders will learn how to make 35 unique celebration cakes and mini cakes, with expert, easy-to-follow instruction from Lindy Smith, author of the bestselling Contemporary Cake Decorating Bible. Lavish colour photos display a unique variety of traditional and contemporary styles, from florals and frills to stripes and beadwork.Table of ContentsStep by step, combine and decorate basic shapes for results as simple or sensational as you desire Achieve effortlessly eye-catching effects through clever colour choices and bold embellishment Ensure your cake is party-perfect with expert tips and techniques, easy shortcuts and extra design ideas Make exquisite coordinating mini-cakes to be enjoyed at celebrations as delightfully sweet gifts

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Book SynopsisRecetas mágicas de temporada para nutrir el cuerpo y el almaLa cocina de la bruja es una maravillosa guía para aportar un poco más de magia, extravagancia y gratitud a la repostería casera, al tiempo que descubres deliciosas recetas y rituales de mindfulness. Gail Bussi, una bruja de la cocina confesa, explora formas de respetar el arte de la repostería, apreciar cada uno de los ingredientes que utilizamos y transformar nuestras recetas favoritas en hechizos para beneficiar a nuestra mente, cuerpo y alma. Aprende a preparar pasteles con intención y con la ayuda de los elementos -Tierra, Fuego, Agua y Aire - para crear platos mágicos como la Tarta de canela con glaseado de almendras, las Galletas de cardamomo y miel los Buñuelos de salvia y camembert. Entre una receta y otra, encontrarás rituales de magia cotidiana, ideas y sugerencias, así como la posibilidad de escribir tus pro-pias reflexiones en un grimorio (en el mismo libro).El libro que tienes entre las manos es mucho m

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Book SynopsisTrade Review"I met Martin Philip years ago, when-at my son's voice lesson-he handed me a steaming, fragrant loaf of bread to take home. Years later, when I was doing research for a novel and needed to learn about making bread, I turned to him for a private tutorial. But in addition to being an excellent baker, Martin is also an excellent writer. Breaking Bread is truly a feast -a history of bread itself, cleverly hidden within the story of a man who fell in love with baking. With verbal descriptions that burst on the tongue and recipes that your hands itch to try, this beautiful book is food for the soul." -- Jodi Picoult, New York Times bestselling author of Small Great Things

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Book SynopsisTable of ContentsGetting Started 1 Customizing Your Workspace 2 HTML Basics 2b HTML Basics Bonus (online) 3 CSS Basics 3b CSS Basics Bonus (online) 4 Web Design Basics 4b Creating Web Assets Using Photoshop Generator Bonus (online) 5 Creating A Page Layout 6 Working with Templates 7 Working with Text, Lists, and Tables 8 Working with Images 9 Working with Navigation 10 Adding Interactivity 11 Publishing to the Web 12 Working with Code 13 Designing for Mobile Devices Appendix: Tiny URLs Bonus Content Online 14 Working with a Web Framework 15 Adapting Content to Responsive Design 16 Working with Web Animation and Video

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Book SynopsisThis unique and appealing cookbook from Amish food writer and pie expert Sherry Gore offers both traditional Amish pie recipes passed down through generations and modern recipes with surprise twists, as well as stories that highlight the beauty and simplicity of modern Amish life.

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Book SynopsisAfter the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.   In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.   • NEW TWISTS ON OLD FAVORITES: Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie,

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Book SynopsisThere is a perfect cookie for every occasion and Betty Crocker Cookies has them all.

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Book SynopsisTrade ReviewSavory Baking is chock-full of deliciousness and information for a novice baker up to a seasoned one. The addition of variations and alternative inclusions makes for a welcome multiplier of recipes! I learned so much from reading it; now I’m ready to attempt phyllo! — Carla Hall, chef/author/TV personality Erin effortlessly crosses over from the sweet side in her fabulous ode to the savory side of baking, featuring flatbreads, pizzas, tarts, breads, and more! Savory Baking truly is one of the most exciting baking books I’ve seen. From breakfast scones, buckwheat crepes, and waffles with fried chicken to cheese-stuffed pretzels, crispy baby baguettes and ‘bakery-level treats’ like ham and cheese croissants, chile-crunch gougères, and bánh patê sô filled with mushrooms and garlic, Erin’s got you covered with easy-to-follow instructions and spot-on tips to ensure success . . . for treats you’ll love any time of the day! — David Lebovitz, author of My Paris Kitchen and Drinking French I don’t know how anyone could thumb through Savory Baking and not wind up taking it home—every page radiates such warmth and charm. If you fancy yourself more of a cook than a baker, the recipes here will play to those strengths while helping you flex some pastry muscle. At the same time, Erin encourages seasoned bakers to build up a new arsenal of techniques—and mindsets. The art of baking covers such vast territory beyond those familiar powdered sugar snowcaps. — Stella Parks, author of BraveTart “Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining—no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” — Dorie Greenspan, award-winning author of Everyday Dorie and Dorie’s Cookies, on The Book on Pie “With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” — Kristen Migliore, creative director of Genius Food52 and author of Genius Recipes “I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie—every recipe looks delicious. She’s gifted me bravado—every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” — Dana Cowin, host of the Speaking Broadly podcast and former editor of Food & Wine, on The Book on Pie “Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.” — Molly Yeh on The Fearless Baker “It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.” — Rose Levy Beranbaum on The Fearless Baker

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Book SynopsisFrom homemade cookies to marshmallow hearts, flavored oils and spirits to panforte and spice kits, each of the more than 100 gift ideas has an easy-to-follow recipe along with inspirational ideas for presentation. Whether you're baking for a friend's birthday or bringing a thank-you gift, this book is your guide to creating elegant and tasty treats for any celebration.      Handmade Gifts from the Kitchen is a delightful gift in itself, as well as providing a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family. In a world where mass-produced is the norm, homemade carries a certain potency of care and thought, and indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly homemade biscuits are easy to make, affordable, and meaningful gifts. They are perfect for Christmas, Easter, or Thanksgiving, or for everyday giving.      And it's not just the making,

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Book Synopsis* Provides readers with a springboard to infinite ideas of what can be achieved in the advanced art of cake decorating! * A perfect blend of inspiration and instruction, with stunning photos of finished cakes as well as step-by-step photos and detailed instruction on advanced decorating techniques.Table of ContentsAcknowledgments Preface Introduction to Cake Artistry The Essentials The Cake Designs Anniversary Cakes Birthday Cakes Grooms' Cakes Wedding Cakes Seasonal Cakes Small Bites: Decorated Cookies and Cupcakes Recipes Appendix Index

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