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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Piz...
by Ken Forkish

Price : $20 or less

Language

English

Pages

272

Publication Date

September 18, 2012

Product Description
Customer Reviews
<b>From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.</b><br /><br />In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.
Food52 Genius Desserts: 100 Recipes That Will Change the Way You ...
by Kristen Miglore

Price : $20 or less

Language

English

Pages

288

Publication Date

September 04, 2018

Product Description
Customer Reviews
<b>In this follow-up to the IACP award-winning, <i>New York Times</i> best-selling cookbook <i>Genius Recipes</i>, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot.</b><br />  <br /> Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. <br />  <br /> This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from <i>Lucky Peach</i>, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. <br />  <br /> The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like <i>Sunset</i>’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, <i>Genius Desserts</i> is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolit...
by Tony Gemignani

Price : $20 or less

Language

English

Pages

320

Publication Date

October 28, 2014

Product Description
Customer Reviews
<b>A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.<br /> <br /></b>Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? <i>The Pizza Bible</i> is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. <br /><br />With <i>The Pizza Bible</i>, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Essential Pepin Desserts: 160 All-Time Favorites from My Life in ...
by Jacques Pépin

Price : $20 or less

Language

English

Pages

704

Publication Date

November 06, 2012

Product Description
Customer Reviews
<DIV><B>Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef.</B><BR />  <BR /> For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking.<BR />  <BR /><I>Essential Pépin Desserts</I> is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.</DIV>
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia...
by , David Joachim

Price : $20 or less

Language

English

Pages

272

Publication Date

August 28, 2018

Product Description
Customer Reviews
<b><b>A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.</b></b><br /><br />Pizza remains America's favorite food, but one that many people hesitate to make at home. In <i>Mastering Pizza</i>, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, <i>Mastering Pizza</i> will help you make pizza as delicious as you find in Italy.
First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously In...
by Allison Kave

Price : $20 or less

Language

English

Pages

224

Publication Date

March 11, 2014

Product Description
Customer Reviews
<DIV><B>A year’s worth of seasonal, creative, and easy-to-make sweet and savory crusted treats from the award-winning owner of a renowned Brooklyn bakery and bar.</B><BR />  <BR /> When Allison Kave turned her love of pies from a hobby into a career, she unleashed a decadent array of flaky fancies unlike any the world had ever seen. From traditional dough crusts to crumb crusts, fruit fillings to cloudlike creams, Kave’s creations are the stuff pastry dreams are made of.<BR />  <BR /> Now, she shares her tips, tricks, and techniques in an all-new cookbook featuring pie recipes for every week of the year. Organized by month, this book has everything from irresistibly salty snacks like her Salty Dog Cheese Pie to inventive sweets such as Root Beer Float Pie and traditional favorites like Candy Apple Pie. Kave also demonstrates how to make your pies a picturesque success with step-by-step instructions on latticing, crimping, blind baking, and more.<BR />  <BR /> Whether you’re a baking beginner or an at-home pro, <I>First Prize Pies</I> will give you a year’s worth of delicious inspiration.</DIV>
Pizza Camp: Recipes from Pizzeria Beddia
by Joe Beddia

Price : $20 or less

Language

English

Pages

224

Publication Date

April 18, 2017

Product Description
Customer Reviews
<div><I>Pizza Camp</I> is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what <I>Bon Appetit </I>magazine calls “the best pizza in America.”<BR>  <BR> Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.<BR>  <BR> With more than fifty iconic and new recipes, <I>Pizza Camp</I> delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:<BR>  <BR> --Bintje Potato with Cream and Rosemary<BR> --Collard Greens with Bacon and Cream<BR> --Roasted Corn with Heirloom Cherry Tomato and Basil<BR> --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs<BR>  <BR> Designed by Walter Green, art director of <I>Lucky Peach</I>, and packed with drawings, neighborhood photos, and lots of humor, <I>Pizza Camp</I> is a novel approach to homemade pizza.<BR>  <BR>  </div>
The Artful Baker: Extraordinary Desserts From an Obsessive Home B...
by Cenk Sonmezsoy

Price : $20 or less

Language

English

Pages

384

Publication Date

October 17, 2017

Product Description
Customer Reviews
<div><B>A collection of more than 100 extraordinary desserts—all with photos and meticulous instructions—by Cenk Sönmezsoy, creator of the internationally acclaimed blog Cafe Fernando.</B><BR>  <BR> Written, styled, photographed, and designed by Cenk Sönmezsoy, <I>The Artful Baker </I>shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a thoughtful and emotional window into the life of this luminary artist.<BR>  <BR><I>The Artful Baker </I>is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, a recipe inspired by Chez Panisse’s 40th year anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake that graces the cover of the book.<BR>  <BR> Each chapter highlights a variety of indulgences, from cookies to cakes and tarts to ice creams, including recipes like Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux.<BR>  <BR> Every recipe in <I>The Artful Baker</I> has gone through a meticulous development phase, tested by an army of home bakers having varying levels of skill, equipment, and access to ingredients, and revised to ensure that they will work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams). Where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.<BR>  </div>
Biscuits: Sweet and Savory Southern Recipes for the All-American ...
by Jackie Garvin

Price : $20 or less

Language

English

Pages

240

Publication Date

May 05, 2015

Product Description
Customer Reviews
<div><B>From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture.</B><BR><BR>More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers, who had access to three necessary ingredients that would transform the difficult-to-bite and bland tasting hardtack into a soft, delicious biscuit: soft winter wheat, fat in the form of lard from pigs, and milk or buttermilk from cows.<BR><BR>Today’s version of biscuits barely resembles its predecessor. Our preference is for soft, billowy, flaky, and delicious biscuits that can be eaten alone, used as a vehicle for fillings and toppings, or incorporated as an ingredient in a recipe. While biscuits are wildly popular in our culture, they are known to intimidate home cooks. Jackie Garvin overcame her decades long biscuit-making failures by research and trial and error and has emerged to write a cookbook that simplifies and demystifies biscuit baking and highlights the prevalence of biscuits throughout the United States.<BR><BR>Rich in Southern history, as well as touching family memories, <I>Biscuits</I> presents a collection of more than seventy recipes including raspberry biscuit pudding with vanilla ice cream sauce, ham biscuits with honey mustard butter, loaded baked potato biscuits, and spicy pimento cheese bites. Also included are recipes for multiple gravies, toppings, and biscuit “neighbors” such as peach raspberry scones, chocolate toffee monkey bread, hush puppies, and chicken ’n’ dumplings.<BR><BR>Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <I>New York Times</I> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.</div>
Bianco: Pizza, Pasta, and Other Food I Like
by Chris Bianco

Price : $20 or less

Language

English

Pages

224

Publication Date

July 25, 2017

Product Description
Customer Reviews
<p>When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. </p><p>Now a James Beard Award–winning chef—the first <em>pizzaiolo</em> to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. </p><p><em>Bianco</em> celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, <em>Bianco</em> is an essential manual for anyone serious about pizza, pasta, and more.</p>

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