| Author | : King Arthur Flour (Firm) |
| Publisher | : N.A |
| Release Date | : 2012 |
| ISBN 10 | : 9781581571783 |
| Pages | : 620 pages |
Provides a reference and resource guide to baking pastries, breads, cakes, popovers, cookies, pasta, and other goods, and includes easy-to-follow instructions, nutritional information, and additional food tips.
| Author | : King Arthur Flour |
| Publisher | : Countryman Press |
| Release Date | : 2013 |
| ISBN 10 | : 9781581572209 |
| Pages | : 528 pages |
Offers a variety of traditional cookie recipes including chocolate chip, oatmeal, biscotti, and sugar with variations to bring new life to these old favorites and includes tips on ingredients and techniques.
| Author | : King Arthur Flour |
| Publisher | : The Countryman Press |
| Release Date | : 2019-01-29 |
| ISBN 10 | : 168268475X |
| Pages | : 656 pages |
The trusted companion of scores of home bakers is finally available in paperback! Originally Published ten years ago - and shortly thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The Baker's Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don't and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leaveners, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four.
| Author | : King Arthur Flour |
| Publisher | : Countryman Press |
| Release Date | : 2021-03-02 |
| ISBN 10 | : 9781682686171 |
| Pages | : 640 pages |
Trusted recipes, revised and updated for a new generation of home bakers.
| Author | : Brinna B. Sands,King Arthur Flour |
| Publisher | : King Arthur Flour Cookbooks |
| Release Date | : 1992 |
| ISBN 10 | : 9780881502473 |
| Pages | : 616 pages |
A comprehensive guide to the art of baking includes both traditional and new recipes for breads, pastries, pastas, and desserts using King Arthur flour
| Author | : N.A |
| Publisher | : N.A |
| Release Date | : 2006 |
| ISBN 10 | : 9780881507195 |
| Pages | : 612 pages |
A guide to whole grain baking explains how to use a variety of whole grains to create flavorful, sweet, and savory breads, cakes, cookies, pastries, and other baked goods, and features more than four hundred foolproof recipes.
| Author | : King Arthur Baking Company |
| Publisher | : The Countryman Press |
| Release Date | : 2021-03-02 |
| ISBN 10 | : 1682686183 |
| Pages | : 592 pages |
Trusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.
| Author | : King Arthur Flour |
| Publisher | : N.A |
| Release Date | : 2004 |
| ISBN 10 | : 9780881506594 |
| Pages | : 509 pages |
Offers a variety of traditional cookie recipes including chocolate chip, oatmeal, , biscotti, and sugar with variations to bring new life to these old favorites and includes tips on ingredients and techniques.
| Author | : Glenn Rinsky,Laura Halpin Rinsky |
| Publisher | : John Wiley & Sons |
| Release Date | : 2008-02-28 |
| ISBN 10 | : 0470009551 |
| Pages | : 384 pages |
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
| Author | : Carol Field |
| Publisher | : Ten Speed Press |
| Release Date | : 2011-11-01 |
| ISBN 10 | : 1607741075 |
| Pages | : 432 pages |
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
| Author | : Rose Levy Beranbaum |
| Publisher | : Houghton Mifflin Harcourt |
| Release Date | : 2016-09-06 |
| ISBN 10 | : 0544859561 |
| Pages | : 560 pages |
Now available for the first time as an e-book, the classic cake-baking reference from award-winning author Rose Levy Beranbaum
| Author | : Martin Philip |
| Publisher | : HarperCollins |
| Release Date | : 2017-10-31 |
| ISBN 10 | : 0062447939 |
| Pages | : 400 pages |
"I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour. Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul. Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life. Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.