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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.
How to Roast Everything: A Game-Changing Guide to Building Flavor...
by America's Test Kitchen

Price : $20 or less

Language

English

Pages

416

Publication Date

February 06, 2018

Product Description
Customer Reviews
<b>With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.</b><br /><br />Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In <i>How to Roast Everything</i>, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. <br /><br />Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for...
by America's Test Kitchen

Price : $20 or less

Language

English

Pages

327

Publication Date

December 04, 2018

Product Description
Customer Reviews
<b>A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals.</b><br /><br />Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor ...
by Alexandra Stafford

Price : $20 or less

Language

English

Pages

256

Publication Date

April 04, 2017

Product Description
Customer Reviews
<b>With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. </b><br /><br />Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. <br />  <br />After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. <br /><br /><i>Bread, Toast, Crumbs </i>is a 2018 nominee for The IACP Julia Child First Book Award, and <i>Alexandra's Kitchen </i>was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
The New Pie: Modern Techniques for the Classic American Dessert
by , Paul Arguin

Price : $20 or less

Language

English

Pages

266

Publication Date

March 12, 2019

Product Description
Customer Reviews
<b><b>Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. </b></b><br /><br />Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In <i>The New Pie</i>, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.
The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whi...
by America's Test Kitchen

Price : $20 or less

Language

English

Pages

432

Publication Date

March 27, 2018

Product Description
Customer Reviews
<b>Featured by QVC, Hallmark Home & Family, Tasting Table, and the Washington Post.</b><br /><br />Cakes are the all-occasion dessert--the center of attention at birthdays, holiday celebrations, and dinner parties, and the most welcome brunch, after-school, or teatime snack. America's Test Kitchen's first all-cake book is the definitive guide to any cake you crave from Classic Pound Cake to enjoy anytime to a stunning and impressive Blueberry Jam Cake with brilliant jam stripes and ombré frosting. <br /><br />In addition to foolproof recipes are features that make towering 24-layer Hazelnut- Chocolate Crêpe Cake as approachable as Applesauce Snack Cake. Sidebars include step-by-step photography for cakes with more advanced techniques like piping the ribbons of frosting that help give beautiful Rhubarb Ribbon Cake its name. Our years of test kitchen knowledge on the art and science of baking cakes provide all the tips and tricks you need for executing perfect cakes every time.
Keto Fat Bombs, Sweets & Treats: Over 100 Recipes and Ideas for L...
by Urvashi Pitre

Price : $20 or less

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>
Tartine Bread
by Chad Robertson

Price : $20 or less

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>
Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Mea...
by Amy Fazio

Price : $20 or less

Language

English

Pages

240

Publication Date

November 04, 2014

Product Description
Customer Reviews
Amy Fazio’s debut book, <I>Do You Know the Muffin Pan</I>, is a collection of creative, easy-to-make recipes using that tried-and-true kitchen staple: the muffin pan. No longer just for muffins and cupcakes, the muffin pan is great for creating crowd-pleasing appetizers, delicious side dishes, and even perfectly portion-controlled dinners.<BR><BR>Some fan favorite recipes include:<BR><BR>• Eggs Benedict casserole cups<BR>• Salami boats with antipasto salad<BR>• Mini fish tacos with creamy jalapeño sauce<BR>• Chicken enchilada stacks<BR>• Strawberry pretzel cheesecake bites<BR><BR>This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters.<BR><BR>Whether you already love your muffin pan or plan on dusting off an old one, <I>Do You Know the Muffin Pan</I> is sure to become a family favorite.<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.
Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissant...
by Elisabeth Prueitt

Price : $20 or less

Language

English

Pages

224

Publication Date

October 29, 2013

Product Description
Customer Reviews
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

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