Baking - Cooking Books - 1

In this sub-category you will find - Baking - Cooking books. There are 5 books in it.

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Baking by Flavor
	'An astonishing compilation of confectionery information, inspiration, and delectation.' —Marcel Desaulniers, Chef and Owner of The Trellis, Williamsburg, Virginia, and Author, Death by Chocolate 'A must have for anyone who loves to bake. Lisa Yockelson celebrates all of my favorite flavors ... I’m in baker’s heaven!' —David Lebovitz, Author, Room for Dessert 'Lisa Yockelson is an artist, transforming old-fashioned favorites to reach new levels of taste intensity.' —Susan Purdy, Author, Have Your Cake and Eat It, Too, The Perfect Cake, and The Perfect Pie 'Baking by Flavor takes us in a new direction by spotlighting not only the ingredient itself, but the essence of that ingredient. It is destined to be a classic.' —Flo Braker, Author, The Simple Art of Perfect Baking and Sweet Miniatures 'A must for your culinary library. Lisa Yockelson’s recipes hit just the right buttons–they are creative, appetizing, and approachable.' —Carole Walter, Author, Great Cakes and Great Pies and Tarts *almond *apricot *banana *blueberry *butter *buttercrunch *caramel and butterscotch *chocolate *cinnamon *coconut *coffee and mocha *ginger *lemon *peanut and peanut butter *rum *spice *sweet cheese *vanilla Baking by Flavor
Sweet Seasons: Fabulous Restaurant Desserts Made Simple
	'Richard Leach has translated his unmistakable style and intriguing artistry into accessible recipes for the home kitchen. Distinctive and daring, his creations truly bring plated desserts to a new level.'–Charlie Trotter, Chef and author 'I have long admired Richard Leach and his excellent desserts. We are all fortunate that he is now sharing these wonderful recipes with everyone.'–Nick Malgieri, Author of Chocolate and Cookies Unlimited 'Sweet Seasons has everything you need to produce gasp-worthy restaurant desserts.'–Tom Colicchio, Chef/Owner of Craft and Gramercy Tavern 'The discipline of pastry and a whole world of great flavors merge triumphantly in Richard Leach’s fantastic new book!'–Andrew MacLauchlan, Author of New Classic Desserts and The Making of a Pastry Chef 'Richard Leach is one of the great pastry chefs in America. In this wonderful book, Richard lets home cooks in on the sweet secrets of his success.'–Alfred Portale, Executive chef/owner of gotham bar and grill Sweet Seasons: Fabulous Restaurant Desserts Made Simple
The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques
	More than ten years ago, cookbook author and teacher Marion Cunningham and professional baker Amy Pressman met occasionally to talk about the wonders and mysteries of baking. They chatted, exchanged ideas, offered suggestions, and ended up solving some of their difficult baking problems. Slowly a concept took shape. Suppose groups of like-minded bakers were to meet to exchange ideas and solve baking problems?At the first meeting of The Baker's Dozen, forty people showed up with forty lemon meringue pies. The topic of the meeting was weeping and shrinking meringues and how to prevent them from happening. (The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.)The word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another.Now you can share the collective experiences and favorite recip The Baker's Dozen Cookbook: Become a Better Baker With 125 Foolproof Recipes and Tried-And-True Techniques
The Portable Baker: Baking on Boat and Trail
	The Spangenbergs offer 120 recipes for yeast and quick-breaddelectables, including breads, biscuits, scones, coffee cakes, and sweet breads. Recipes include quantities for both fresh and dry ingredients, as well as substitution lists and nutritional guidelines. The Portable Baker: Baking on Boat and Trail
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
	The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most com The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

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