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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Cream...
by David Lebovitz

Language

English

Pages

272

Publication Date

March 27, 2018

Product Description
Customer Reviews
<b><b>A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from </b><b><i>New York Times</i></b><b> best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.</b></b><br /><br />David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
Keto Fat Bombs, Sweets & Treats: Over 100 Recipes and Ideas for L...
by Urvashi Pitre

Language

English

Pages

248

Publication Date

March 05, 2019

Product Description
Customer Reviews
<DIV><P><B>From the bestselling author of <I>The Keto Instant Pot Cookbook</I>, <I>Indian Instant Pot Cookbook</I>, and <I>Instant Pot Fast & Easy</I></B></P><P><B>Delicious low-carb desserts, baked goods, and other treats for people following the incredibly popular keto diet</B><BR /><BR /> The ketogenic diet has taken America by storm, and bestselling author Urvashi Pitre can attest to its effectiveness firsthand. Following this high-fat, low-carb way of eating helped her lose (and keep off) 80 pounds. Best known for the high-quality and impeccably tested recipes on her blog, TwoSleevers.com, Urvashi here turns her expertise to the snacks and treats that people miss most when they're eating the keto way—quick breads, muffins, pancakes, cookies, cakes, pies, ice cream, and more. Urvashi offers recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you're trying to lose weight. Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound—how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs? She also includes recipes for tasty smoothies, savory dressings, and sauces to round out the collection.</P></DIV>
One Pan & Done: Hassle-Free Meals from the Oven to Your Table
by Molly Gilbert

Language

English

Pages

258

Publication Date

February 07, 2017

Product Description
Customer Reviews
<b>The author of the runaway hit <i>Sheet Pan Suppers</i> expands her repertoire with easy and delicious recipes for dutch ovens, skillets, casserole baking dishes, and more. </b><br /><br />In <i>One Pan & Done</i>, Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly’s simple, hands-off recipes, you’ll have time to savor your meal and enjoy your company. Whether you’re an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that’s big on flavor, but simple on steps. <br /><br />With Molly’s recipes, you get in the kitchen, and you get out. Kick the oven door shut as you walk away—your meal is <i>One Pan & Done</i>.
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.
The Bread Bible: 300 Favorite Recipes
by Beth Hensperger

Language

English

Pages

496

Publication Date

December 03, 2013

Product Description
Customer Reviews
<em>The Bread Bible</em> is the one book on the subject no kitchen should be without. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns—the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, <em>The Bread Bible</em> is a keeper for anyone who likes to bake or plans to get started.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinar...
by Peter Reinhart

Language

English

Pages

320

Publication Date

May 18, 2011

Product Description
Customer Reviews
<b>In this follow-up to his award-winning book <i>The Bread Baker’s Apprentice</i>, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.</b><br /><br />We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?<br /><br />Yes, says beloved baking instructor Peter Reinhart, but only if they are very, <i>very</i> good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. <br /><br />And because his approach is also simpler and less labor intensive than conventional techniques, you’ll <i>choose</i> to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.<br /><br />Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
Dough: Simple Contemporary Bread
by Richard Bertinet

Language

English

Pages

Publication Date

March 11, 2019

Product Description
Customer Reviews
<p><b>Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award</b></p><p><b>'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' <i>Sunday Telegraph</i></b></p><p><b>'Once you've mastered the technique, it's child's play' Tony Turnbull, <i>The Times</i></b></p><p><b>'An essential tome' Tom Parker Bowles</b><br /><b></b><br />Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and <i>Dough</i> is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. </p><p>Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.</p>
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan C...
by Jessie Sheehan

Language

English

Pages

160

Publication Date

May 15, 2018

Product Description
Customer Reviews
This cookbook features fetching retro patterns and illustrations, alongside luscious photography, and an e-booklet at the end rendered in a vintage-style. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this ebook. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware, this is a gem.
Crust
by Richard Bertinet

Language

English

Pages

284

Publication Date

March 11, 2019

Product Description
Customer Reviews
<p><b>Richard's first book <i>Dough, </i>was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.</b></p><p><b>'The master of French breadmaking.' <i>Sainsbury's magazine</i></b></p><p><b>'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' <i>Food & Travel</i></b></p><p><b>'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' <i>Independent Magazine</i></b></p><p>Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.</p>
The Elements of Pizza: Unlocking the Secrets to World-Class Pies ...
by Ken Forkish

Language

English

Pages

256

Publication Date

April 19, 2016

Product Description
Customer Reviews
<b>In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of <i>Flour Water Salt Yeast</i>; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. </b><br /><br /><i>The Elements of Pizza </i>breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. <br /><br />His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

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