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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread "A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections She starts with the basics explaining types of chocolate, ingredients and tools, then goes into the details of various tempering methods. With these basics behind you, you then progress into chocolate confections including medallions, caramel pecan patties, truffles, dipped strawberries, peanut butter meltaways and butter pecan toffee - of course, all include ample amounts of chocolate. The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime With over 250 recipes to choose from, Boyle makes the task much easier with mouth-watering introductions that describe in detail the appearance, texture, and taste of every cookie. The chapters are organized by technique, but the recipes are reorganized in an ingenious index by occasion or use: Ship Well, For Grown-Ups, Over-the-Top Chocolate, Bake Sale Bonanza, and the like. You'll find favorites such as Russian Tea Cakes, Lattice-Topped Linzer Bars, and Hermits, and crowd pleasers like Citrus Sandwiches and Blueberry Crumble Bars. Contributions from others include Chocolate Cranberry Spice Cookies, Ginger Fortune Cookies, and Midnight Brownies (made with Midnight Milky Way bars!). But what makes The Good Cookie priceless are the gems such as the crispy, chewy Tangerine Kumquat Rounds, explosive with citrus flavor, and Boyle's clear, detailed instructions that ensure their success. --Leora Y. Bloom Ben & Jerry's Homemade Ice Cream & Dessert Book offers fans more than 90 recipes that are easy to make with even an unsophisticated ice-cream maker. The book is spiced with bright, quirky illustrations in full color.
How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods. The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition There’s something for everyone in this updated edition of Bo Friberg’s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie Ken Haedrich's Apple Pie Perfect celebrates America's most treasured dessert with 100 definitive recipes--everything from a traditional lattice-topped version and Haedrich's parents' brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author's favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there's even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand the book's usefulness. With a section on "handpies"--apple pie for the fingers, like Apple "Calzone" Pie--and recipes like No-Bake Apple Ice Cream Pie that appeal particularly to kids, the book is a sure best-stop for producing a true American food icon. 5 Ingredient 15 Minute Cookbook: Cooking Light The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market In the first chapter of The Joy of Pickling, Linda Ziedrich demystifies the pickling process. She explains the difference between fresh pickles made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her detailed explanation of canning methods, including low-temperature pasteurization, shows how to avoid risky problems Williams-Sonoma Collection Salad offers more than 40 wonderful salad recipes, grouped by season to emphasize the importance of using ingredients as they reach their natural peak of ripeness. Whether you have a bumper crop of cherry tomatoes in your backyard or a handful of wine-colored beets from the farmers' market, there's a recipe here that offers a delicious way to prepare them. A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads -- from Cobb salad to celery rémoulade
This is a good choice for cooking collections that need definitions only. The Cook's Dictionary and Culinary Reference (Contemporary Books, 1996) and Food Lover's Companion (2d ed., Barron's, 1995) contain derivations as well as definitions but have far fewer entries Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today The Ultimate Smoothie Book: 101 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More 30-Minute Meals Pillsbury Appetizers Cookbook: Small Bites Packed With Big Flavors from America's Most Trusted Kitchens The California Pizza Kitchen Cookbook
Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill Country Beans - 2nd Edition Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the answer. Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200 exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome. Among these are authoritative stock-making suggestions, keys to choosing tender stew meat, and recommendations that yield a superior crust for onion soup. Readers also learn why blender jars with interior flutes produce the best purées, which brand of matzo meal to choose, and how best to crush tomatoes and slice flank steak. The book also covers accompaniments such as baguettes, mashed potatoes, rice, and cornbread. With ingredient profiles, "Science" sidebars (How Starches Work, is one), plus step-by-step how-to illustrations, Soups & Stews will help all cooks achieve mastery of these beloved dishes Real American Breakfast: The Best Meal of the Day, Any Time of the Day Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production Here is a terrific collection of easy recipes that will appeal to both busy vegetarians and meat-eaters who enjoy making vegetarian dishes because they are quick, tasty, and nutritious. This book, previously published as The 15-Minute Vegetarian Gourmet and updated for this series, proves that tasty, satisfying, and healthful meatless meals can be ready in a jiffy. Recipes include: Italian Garden Frittata, Potato Salad with Light Pesto Vinaigrette, Moroccan Chick Pea Soup, and Herbed Macaroni Parmesan.
 
 
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