START HAVING FUN!
"How To Bake Everything". Whenever, Wherever ... You are FREE to Read and Download any Book. Click the button below and Create a FREE account. Don't waste your time, continue to see developments from around the world through BOOK.
How To Bake Everything by Mark Bittman
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.
How To Bake Everything by Mark Bittman
The one book everyone needs for a lifetime of great baking and the only truly comprehensive book on the topic. Classic meets creative in a world-spanning collection of over 2000 recipes and variations that are as simple and straightforward as can be, yet more varied and customizable than ever before.
Baking Gold by Jami Curl
A smarter, easier, and more fun way to bake: Turn just three doughs, two batters, and one magic mix into more than seventy-five different cookies, cakes, buns, brownies, and tarts! From award-winning author and pastry chef Jami Curl, Baking Gold is an ingenious collection of recipes and preparation methods that streamline baking while producing top-notch results, making sure every recipe comes together easily and works perfectly every time. At its core, Baking Gold features recipes for three doughs, two batters, and one cookie/brownie magic baking mix that can be repurposed and reinvented in order to create more than 75 unique and special treats. Ranging from mainstays such as Ginger-Molasses Cookies, Peanut Butter Brownies, and breakfast goodies like Caramel Sticky Buns to showstoppers such as the quintessential Vanilla Celebration Cake or Curl's signature Chocolate-Honey-Almond Butter Poufs, Baking Gold is perfect for bakers of all ages and skills.
The Book On Pie by Erin Jeanne McDowell
Look no further than The Book on Pie for the only book on pie you'll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.
How To Bake by Nick Malgieri
"How to Bake makes me want to head for the kitchen and bake something new right now! Nick is a generous teacher. Sweet or savory, his recipes are enticing, smartly written, and accessible. Practical, no-nonsense tips and advice are confidence inspiring — the book is a gift to new and seasoned bakers alike." — Alice Medrich, IACP and James Beard Award-winning author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies and Gluten Free Flavor Flour One of America's preeminent bakers and baking teachers reveals the secrets behind creating professional-quality confections. Nick Malgieri shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire. "Everything you want to know about baking is in this comprehensive, and classic, book by Nick Malgieri. With never-fail recipes and masterful instructions, How to Bake has always had a prominent place on my bookshelf — and in my kitchen. From scones to pizza, and quiche to cookies, everything you want to bake is in this book!" — David Lebovitz, author of My Paris Kitchen and The Perfect Scoop "You are in the best hands with Nick Malgieri. Nick is the greatest baking teacher I know and How to Bake is one of my most treasured baking resources. Brimming with expert advice, foolproof recipes, and Nick's charming voice, this truly iconic book will help you master any baking project you set your mind to." — Cenk Sönmezsoy, author of The Artful Baker "This comprehensive baking book is a must for all bakers, amateur and professional. It’s well written with easy to follow recipes. I love that Nick explores American as well as European classics. You will want to make his Viennese “Saddle of Venison" cake as soon as humanly possible and have it with an afternoon cup of tea, as I have done.” — Miro Uskokovic, Pastry Chef "What a wonderful gift, to have Nick Malgieri's landmark cookbook on the counter and the bookshelf in this handsome new form. In How To Bake, Nick shares his encyclopedic knowledge of the world of baking, from techniques and ingredients to utensils and traditions. A world-class professional pastry chef with the heart of a teacher, Nick has written the definitive work on baking, essential for both beginning bakers and highly accomplished cooks. I keep it near the oven and learn from Nick all year long." — Nancie McDermott, author of Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you'll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
How To Cook Everything The Basics by Mark Bittman
The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
Basic Baking by Lora Brody
Provides information on baking ingredients, techniques, preparation, equipment, and cooking terms, and collects over one hundred recipes for pies, muffins, scones, breads, and cobblers.
How To Cook Everything Vegetarian by Mark Bittman
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
How To Cook Everything Fast by Mark Bittman
Demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in fifteen to forty-five minutes.