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The Italian Baker, Revised: The Classic Tastes of the Italian Cou...
by Carol Field

Language

English

Pages

434

Publication Date

November 01, 2011

Product Description
Customer Reviews
<b>The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and <i>cornetti</i> to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. </b><br /><br />Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. <br />  <br /> Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden <i>Altamura</i> bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.<br /><br />One of the most revered baking books of all time, <i>The Italian Baker</i> is a landmark work that continues to be a must-have for every serious baker.<br /> <i> </i><br /><b>Winner of the International Association of Culinary Professionals Award for best baking book</b><br /><b>Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time</b>
Instant Pot Cookbook: Easy-to-Remember Quick-to-Make 550 Recipes ...
by Bev Jenkins

Language

English

Pages

207

Publication Date

November 02, 2018

Product Description
Customer Reviews
<h2><strong>Conquer the Instant Pot with 550 Quick and Easy Recipes!<br /></strong>NOW YOU ARE IN CHARGE OF YOUR KITCHEN!<br /><br />This <strong>Complete 550 Instant Pot Recipe Cookbook</strong> includes<strong> </strong>effortless and delicious to make recipes, for unforgettable experience and yummy meals!</h2><p><br /></p><p>Cooking at home, reducing significantly what you spend on eating out and getting the family around the table has <strong>never been easier?</strong> Or perhaps you don't have time and energy to cook after a long exhausting day? It's happened to me as well. And the kid are always hungry. That's why I'm here to help, because I know how it feels. Yes, you heard me right! You just came to the right place! Let's regain the good old home cooking!</p><p><strong>What this book is all about:</strong></p><ul><li><strong>550 Effortless and Yummy Recipes for your Instant Pot Pressure Cooker</strong></li><li><strong>Nutritional Facts</strong> on all recipes which makes it easier to follow your macros</li><li><strong>Common and Tasty Ingredients</strong> for no-fuss meals</li><li><strong>Big variety of recipes for any taste </strong>to surprise your friends and guests</li><li><strong>Easy-to-follow steps </strong>to make cooking sound like a child's play - funny and carefree</li></ul><p><strong>Making great cooking choices has never been easier! Get a copy</strong> of this <strong>Complete Instant Pot cookbook with 550 selected recipes for smart and busy people!</strong></p>
The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Bro...
by America's Test Kitchen

Language

English

Pages

448

Publication Date

August 29, 2017

Product Description
Customer Reviews
America's Test Kitchen aggregates many years of cookie baking knowledge, breaking down key steps and recipe techniques in this comprehensive cookbook that features recipes for any cookie you can dream up--from favorite cookie jar classics to new and unique cookies, brownies, bars, and candies for any occasion.
The Pie and Pastry Bible
by Rose Levy Beranbaum

Language

English

Pages

740

Publication Date

December 01, 2009

Product Description
Customer Reviews
<i>The Pie and Pastry Bible</i> is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.<BR><BR>-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries<BR> <BR> -Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles<BR> <BR> -All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge<BR> <BR> -A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts<BR> <BR> -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep<BR> <BR> -How to make a tender <i>and</i> flaky pie crust in under three minutes<BR> <BR> -How to make the best brownie ever into a crustless tart with puddles of ganache<BR> <BR> -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche<BR> <BR> -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more<BR> <BR> -Detailed information on ingredients and equipment, previously available only to professionals<BR> <BR> -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart<BR> <BR> -Pointers for Success follow the recipes, guaranteeing perfect results every time
How to Bake Everything: Simple Recipes for the Best Baking
by Mark Bittman

Language

English

Pages

704

Publication Date

October 04, 2016

Product Description
Customer Reviews
<DIV>In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.</DIV>
Cook's Illustrated Baking Book
by America's Test Kitchen

Language

English

Pages

518

Publication Date

July 17, 2018

Product Description
Customer Reviews
<b>Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.</b><br /><br /><b>The <i>Cook’s Illustrated Baking Book</i></b> has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better <b>Blueberry Scones</b>, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible <b>Cheese Bread</b>, how we found three ways to squeeze more lemon flavor into our <b>Lemon Bundt Cake</b>, and how to keep the best <b>Buttermilk Waffles</b> your family will ever taste warm and crispy. <br /><br />An illustrated <i>Baking Basics</i> chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands.   The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
Tartine Bread
by Chad Robertson

Language

English

Pages

306

Publication Date

October 29, 2013

Product Description
Customer Reviews
<h3><strong>The Tartine Way — Not all bread is created equal</strong></h3><p><strong>The Bread Book</strong> "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010</p><p><strong>Tartine — A bread bible for the home or professional bread-maker, this is the book!</strong> It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.</p><p><strong>Only a handful of bakers have learned the techniques Chad Robertson has developed:</strong> To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.</p><p><strong>Bread making the Tartine Way:</strong> Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.</p><p><strong>If you liked <em>Tartine All Day</em> by Elisabeth Prueitt and <em>Flour Water Salt Yeast</em> by Ken Forkish, you'll love <em>Tartine Bread</em>!</strong></p>
A New Way to Bake: Classic Recipes Updated with Better-for-You In...
by Editors of Martha Stewart...

Language

English

Pages

322

Publication Date

March 28, 2017

Product Description
Customer Reviews
<p><b>A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients.<br /><br /></b>Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at <i>Martha Stewart Living </i>have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results.<br /><br /><i>A New Way to Bake </i>has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. <br /><br />With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, <i>A New Way to Bake </i>is the next-generation home-baking bible. <br /><i> </i></p>
Zingerman's Bakehouse
by , Frank Carollo

Language

English

Pages

240

Publication Date

October 03, 2017

Product Description
Customer Reviews
This is <em>the</em> must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.
Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, a...
by Kate McDermott

Language

English

Pages

352

Publication Date

October 04, 2016

Product Description
Customer Reviews
<p><strong>One of 2016’s <strong>BEST COOKBOOKS</strong>*, <strong>THE Pie-Baking Bible</strong>**, an <strong>INSTANT CLASSIC</strong>***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more</strong></p><br /><p>“A new baking bible.” (*Wall Street Journal)<br /><br />“If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine)<br /><br />“The next best thing to taking one of her classes.”(*The Washington Post)<br /><br />“Gorgeous…a dream of a cookbook.” (*Eat Your Books)<br /><br />“Heartwarming and funny…an instructive debut.” (*Library Journal)<br /><br />“Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl)<br /><br />“Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution)  <br /><br />"Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan)<br /><br />“One of the best books written on the topic.” (Publishers Weekly)</p><br /><p>Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.</p>

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