{"title":"Baking Books","description":"","products":[{"product_id":"baking-in-the-american-south-200-recipes-and-their-untold-stories-a-definitive-cookbook-guide-to-southern-baking-the-perfect-cozy-gift-for-bakers-1","title":"Baking in the American South: 200 Recipes and Their Untold Stories (a Definitive Cookbook Guide to Southern Baking) - The Perfect Cozy Gift for Bakers","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Byrn provides an encyclopedia of Southern baked goods in this masterful and extensive collection encompassing the region's sweet and savory offerings--This is a treasure trove.'--Publishers Weekly (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Byrn's wise, winning, and wonderful doorstop dive into the recipes and stories that make up the heart and soul of Southern baking is essential.'--Library Journal (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'[A] pleasurable mix of craveable delights and culinary storytelling-- While baking in the American South was founded on a turbulent and often unsavory history, the individuals--enslaved Africans and their descendants, Creole peoples, Moravians, Jews, and immigrants--and fertile land gave rise to the towering culinary culture Byrn captures here with anecdotes, engaging prose, and passion readers will feel.'--BOOKLIST (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This ... dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and ... photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products, and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'definitive--The encyclopedic range--from hoecakes to chiffon, from humble to highfalutin--is part of what gives 'Baking' its flour-dusted charm. The other part is Byrn's sussing out of what sets Southern baking apart.'--Garden \u0026amp; Gun\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Home chefs will treasure this cookbook and appreciate Byrn's entertaining stories while their delicious regional fare bakes.'--Shelf Awareness (starred review)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t'Anne Byrn really turned in an extraordinary book, great recipes, interesting, fun, well-researched. She's a pro and this book is an absolute keeper.'--Chris Kimball, Milk Street Radio\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy mouthwatering Southern baking recipes, from biscuits and cornbread to cakes and rolls, that will warm your kitchen and your heart.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare yourself to savor the South through the baking that made it famous. In \u003cem\u003eBaking in the American South\u003c\/em\u003e, bestselling author Anne Byrn brings one of the world's richest culinary traditions to life with 200 recipes from 14 states. Get ready to bake like a Southerner, even if you aren't one!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBaking in the American South\u003c\/em\u003e is the definitive cookbook guide to the South's deep baking legacy that beautifully weaves together the recipes and stories from the past and present. Before you know it, you will be baking up favorites like cracklin' cornbread, buttermilk biscuits, yeast rolls, banana pudding, lemon icebox pie, lace cookies, and caramel cake.\u003c\/p\u003e\n\u003cp\u003eGet ready to enjoy from-scratch, Southern classic recipes, including: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThomasville Cheese Biscuits\u003c\/li\u003e\n\u003cli\u003eOuita Michel's Sweet Potato Streusel Muffins\u003c\/li\u003e\n\u003cli\u003eNina Cain's Batty Cakes with Lacy Edges\u003c\/li\u003e\n\u003cli\u003eThe Best Lemon Meringue Pie\u003c\/li\u003e\n\u003cli\u003eGeorgia Gilmore's Pound Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis cookbook is the perfect gift for cake connoisseurs, pie aficionados, biscuit enthusiasts, bakers, foodies, chefs, and anyone who can't pass up a delicious baked good.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBaking in the American South\u003c\/em\u003e will give you a window into the people, stories, and history behind the South's rich culinary traditions as you bake up your favorite Southern treats.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e**Included in the Best of List for Cookbooks by the Reference and User Services Association of the American Library Association**\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e**Named a 2025 Tennessee Book Award Finalist in the Non-Fiction Category by Humanities Tennessee**\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2024 pg. 120 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 07\/01\/2024 pg. 10 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/19\/2024 (EAN 9780785291336, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 09\/04\/2024 (EAN 9780785291336, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eByrn, Anne\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eANNE BYRN is a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling food writer and author. She writes the weekly newsletter \u003cem\u003eBetween the Layers\u003c\/em\u003e, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are \u003cem\u003eA New Take on Cake\u003c\/em\u003e and \u003cem\u003eSkillet Love\u003c\/em\u003e, the latter exploring the history and modern uses for the cast-iron skillet. They followed \u003cem\u003eAmerican Cookie\u003c\/em\u003e and \u003cem\u003eAmerican Cake\u003c\/em\u003e, which NPR named one of the best cookbooks of 2016. \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e and sequels have more than 4 million copies in print, and \u003cem\u003eUSA Today\u003c\/em\u003e called \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e the bestselling cookbook the year it debuted.\u003c\/p\u003e\n\u003cp\u003eByrn's career began as a food writer for \u003cem\u003eThe Atlanta Journal\u003c\/em\u003e. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, \u003cem\u003eBon Appétit\u003c\/em\u003e, and the Bitter Southerner.\u003c\/p\u003e\n\u003cp\u003eByrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for \u003cem\u003eThe Tennessean\u003c\/em\u003e. Byrn has been featured in \u003cem\u003ePeople\u003c\/em\u003e magazine, \u003cem\u003eThe Washington Post\u003c\/em\u003e, the \u003cem\u003eNew York Times\u003c\/em\u003e, the \u003cem\u003eNew York Times Magazine\u003c\/em\u003e, \u003cem\u003eLos Angeles Times\u003c\/em\u003e, \u003cem\u003eChicago Tribune\u003c\/em\u003e, \u003cem\u003eSouthern Living\u003c\/em\u003e, \u003cem\u003ePublishers Weekly\u003c\/em\u003e, and many other publications. She has appeared on \u003cem\u003eGood Morning America\u003c\/em\u003e, \u003cem\u003eLater Today\u003c\/em\u003e, CNN, The Food Network, and QVC and has taught cooking classes across the country.\u003c\/p\u003e\n\u003cp\u003eShe and her husband live in Nashville.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAllen, Rinne\u003cbr\u003e\n\u003cp\u003eRinne Allen spends most of her days collaborating with chefs, farmers, artisans, designers, and researchers to document their work and the process that goes into making it, with the hopes that those who view her pictures will learn something from them. Rinne's work has been published in over 15 books and in national and international magazines, as well as shown in galleries and educational institutions. She also has a regular column about harvests with the New York Times' T magazine that focuses on the southern region that she calls home. She has a background in fine art photography, with a BFA in photography from Sewanee, in Tennessee, and now works out of her studio in an old house in her hometown of Athens, Georgia. You can interact with her photography at www.rinneallen.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Byrn, Anne\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Celebrate\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|History|Photography|Subjects \u0026amp; Themes|Food|History|United States|State \u0026amp; Local - South (AL,AR,FL,GA,KY,LA,MS,NC,SC,TN,VA,WV)|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Comfort Food|Cooking|Specific Ingredients|Chocolate\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Southern States|Cooking, American|Southern style|Food habits|Social life and customs|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.05 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780785291336\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780785291336\u003c\/p\u003e","brand":"Harper Celebrate","offers":[{"title":"Default Title","offer_id":51085836058902,"sku":"SP-9780785291336","price":56.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780785291336_spiral_211a906c-5eb7-4a30-89df-2dbdef97ab07.png?v=1774948198"},{"product_id":"baking-with-dorie-sweet-salty-simple","title":"Baking with Dorie: Sweet, Salty \u0026 Simple","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tInducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN is the author of \n\u003ci\u003eAround My French Table\u003c\/i\u003e, a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller that was named Cookbook of the Year by the IACP, and \n\u003ci\u003eBaking: From My Home to Yours\u003c\/i\u003e, a James Beard Award-winner. She lives in Westbrook, CT, New York City, and Paris.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Five-time James Beard Award winner Greenspan ( \n\u003cem\u003eDorie's Cookies\u003c\/em\u003e) offers in this superlative volume \n\u003cstrong\u003e a tantalizing medley of bakes, ranging from familiar favorites to inventive twists on classics\u003c\/strong\u003e. . . The author marks her favorites with hearts, but there is much more to love in here that reflects Greenspan's extensive travels.. .\" - \n\u003cb\u003e\u003ci\u003ePublishers Weekly, STARRED review\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 ... recipes\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA NEW YORK TIMES BESTSELLER\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEater's Best Cookbooks of Fall 2021\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBon Appetit's Cookbook Gift Guide: 2021 Edition\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFood \u0026amp; Wine's 23 Fall Cookbooks We're Reading (and Cooking from) This Season\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFrom James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eSay \"Dorie Greenspan\" and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection of essential baking recipes that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy--beginners can ace every technique in this book--and accessible, made with everyday ingredients. Are there surprises? Of course! You'll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s'mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. This dessert cookbook is filled with simple yet sophisticated baking. The chapters are classic: Breakfast Stuff - Cakes - Cookies - Pies, Tarts, Cobblers and Crisps - Two Perfect Little Pastries - Salty Side Up. The recipes are unexpected. And there are \"Sweethearts\" throughout, mini collections of Dorie's all-time favorites. Don't miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie's recipes, they lend themselves to being remade, refashioned, and riffed on.\u003c\/p\u003e\n\u003cp\u003eFind your next baking obsession with Dorie's collection of sweet and savory treasures: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBaking for Beginners: \u003c\/b\u003e Clear, easy-to-follow instructions that guarantee success for bakers of all levels, using everyday ingredients you already have.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweet and Savory Baking: \u003c\/b\u003e Go beyond dessert with recipes for everything from breakfast treats to savory delights like footlong cheese sticks made with cream puff dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative Twists on Classics: \u003c\/b\u003e Discover ingenious flavor combinations like an apple pie spiced with mulled cider and a stunning s'mores ice cream cake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCakes, Cookies, and Pies: \u003c\/b\u003e Master every essential with chapters dedicated to showstoppers like the Double-Decker Caramel Cake and Dorie's all-time favorite \"Sweethearts\".\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal Prepub Alert\u003c\/span\u003e 05\/01\/2021 pg. 30 (EAN 9780358223580, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2021 pg. 88 (EAN 9780358223580, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/04\/2021 (EAN 9780358223580, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2021 pg. 14 (EAN 9780358223580, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGreenspan, Dorie\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eInducted into the James Beard Foundation's Who's Who of Food and Beverage in America, \u003cstrong\u003eDorie Greenspan \u003c\/strong\u003eis the \u003cem\u003eNew York Times \u003c\/em\u003ebestselling and IACP award and James Beard Award winning author of fifteen cookbooks, including \u003cem\u003eBaking with Dorie, Dorie's Cookies\u003c\/em\u003e, \u003cem\u003eAround My French Table\u003c\/em\u003e, \u003cem\u003eBaking Chez Moi\u003c\/em\u003e, and \u003cem\u003eBaking: From My Home to Yours\u003c\/em\u003e, and a Substack with a hugely devoted following, xoxoDorie Newsletter. She lives and bakes in New York City, Westbrook, Connecticut, and Paris.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Greenspan, Dorie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-10-19\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Comfort Food|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Courses \u0026amp; Dishes|Pies|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780358223580\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780358223580\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51085837795606,"sku":"SP-9780358223580","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780358223580_spiral.png?v=1774948229"},{"product_id":"king-arthur-baking-companys-book-of-pizza-recipes-for-every-pizza-maker","title":"King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eKing Arthur Baking Company is the premier baking authority in the English language. Through their website, newsletter, schools, stores, YouTube channel, and catalogues, they reach more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790 and are available nationwide. They are headquartered in Norwich, Vermont, and at KingArthurBaking.com.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\"As definitive as pizza itself.\u003ci\u003e\"\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n-Dan Richer, author of the New York Times bestselling cookbook \u003ci\u003eThe Joy of Pizza\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"I want to make every pizza in this comprehensive and deliciously inspiring book! I love that it is filled with fundamental knowledge on every style of pizza, and thoughtful and creative toppings that pair with each type of crust. \u003cb\u003eIt is the perfect book to dive into as a beginner or to expand your repertoire to become the pizza maker of your dreams\u003c\/b\u003e.\"\n\u003cp\u003e \u003c\/p\u003e\n-Melissa Weller, author of \u003ci\u003eVery Good Bread\u003c\/i\u003e and \u003ci\u003eA Good Bake\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"If you need another reason or many reasons to love pizza, get King Arthur's new pizza book. It's all here: Chicago, New Haven, New York, Detroit, Neapolitan, and even your grandmother's style. This book balances the essentials of baking and dough science with wildly imaginative toppings like zucchini, ricotta salata, and pistachio verde, and classics like prosciutto and arugula. \u003cb\u003eGet your ovens hot and invite your friends over for many delicious and creative pizza nights.\"\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n-Daniel Leader, Founder, Bread Alone bakery and author of \u003ci\u003eLiving Bread\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"When I first saw the \u003ci\u003eKing Arthur Baking Company's Book of Pizza\u003c\/i\u003e I was stunned by how comprehensive and superb it was. But then again, what else would I expect from King Arthur Baking? This outstanding book will have your family and friends asking, 'When are you going to make delicious pizza again?' Your only dilemma will be which style of pizza to make as this book has them all.\"\n\u003cp\u003e \u003c\/p\u003e\n-Nancy Silverton\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eFrom the team behind the #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eThe King Arthur Baking Company Big Book of Bread\u003c\/i\u003e, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nThe bakers at King Arthur Baking Company researched, tested--and tasted!--hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles--New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more-- \u003ci\u003eKing Arthur Baking Company's The Book of Pizza \u003c\/i\u003egoes deep on every element of a great pie, from dough and sauce to the cheese and the bake.\n\u003cp\u003e \u003c\/p\u003e\nComprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don't sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2026 pg. 68 (EAN 9781668054451, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003eKing Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e King Arthur Baking Company\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-04-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Entertaining|General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.22 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668054451\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781668054451\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085841170710,"sku":"SP-9781668054451","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781668054451_spiral_a6dbca9b-ea5e-44ee-bc72-ca95394d29cf.png?v=1774948258"},{"product_id":"food-network-magazine-the-big-fun-kids-baking-book-110-recipes-for-young-bakers-food-network-magazines-kids-cookbooks-spiral-bound-food-network-magazine-and-maile-carpenter","title":"Food Network Magazine the Big, Fun Kids Baking Book: 110+ Recipes for Young Bakers (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eFood Network Magazine\u003c\/i\u003e\u003c\/b\u003e is the #1 selling magazine at newsstands in America across all magazines. It has 13.55 million readers every month--more than for any other food or lifestyle magazine. The magazine is every food lover's essential handbook: a monthly supply of expert advice, inspiring ideas and must-try recipes. The magazine's bright, lively design captures the energy of Food Network \n\u003ci\u003e, \u003c\/i\u003e while story after story reminds readers that food is fun, and that anyone--of any age--can cook like a star. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMaile Carpenter\u003c\/b\u003e is the founding editor in chief of \n\u003ci\u003eFood Network Magazine\u003c\/i\u003e, the best-selling monthly magazine in the U.S., and \n\u003ci\u003eThe Pioneer Woman Magazine\u003c\/i\u003e, a new magazine launched in 2017 with cookbook author, Food Network star and social-media phenom Ree Drummond. Maile is an expert in kids baking--she has two daughters who love experimenting in the kitchen and they've recently launched the \n\u003ci\u003eFood Network Magazine\u003c\/i\u003e Kids Cooking Club on Youtube.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is a must-have for all the bakers out there! It's filled with so many fun ideas, tasty recipes and my favorite--tons of sprinkles!\" \n\u003cbr\u003e\n\u003cb\u003e--Natasha Jiwani, \u003ci\u003eFood Network's Kids Baking Championship\u003c\/i\u003e Winner Season 5\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I love it when cookbooks are created just for kids! 'Adult' cookbooks can be intimidating, and kids may be nervous to start baking, but this book allows them to jump in and be creative.\" \n\u003cbr\u003e\n\u003cb\u003e--Trevin Alford, \u003ci\u003eFood Network's Kids Baking Championship\u003c\/i\u003e Winner Season 7\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Y'all, go try out some of these new recipes and make sure to share your treats with friends! These desserts are great for any occasion!\" \n\u003cbr\u003e\n\u003cb\u003e--Graysen Pinder, \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eFood Network's Kids Baking Championship\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003eWinner Season 8\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The clean, colorful graphics and easy-to-flip spiral binding are clearly designed with beginner skills and small hands in mind. But many of the recipes include flavors sophisticated enough to appeal to their sweet-toothed elders as well, such as Cherry-Pistachio Muffins, Tres Leches Cake with Mango, and the hard-to-stop-eating Triple Chocolate-Hazelnut Cookies....To ramp up the fun, there are instructions for creating new frosting colors, for dipping cupcakes in chocolate shell topping and decorating with colored sprinkles to resemble an ice cream cone, and making an edible jigsaw puzzle of sugar cookies. Trivia tidbits, culinary-themed guessing games, and pop quizzes throughout keep the brain busy while waiting for the timer to go off.\" \n\u003cbr\u003e\n\u003cb\u003e--Susan Puckett, \u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Tempting photos and clean layouts draw readers into the book....VERDICT Recommended for purchase. This title would be great for families who bake as a hobby, or for a scout troop to use for projects.\" \n\u003cbr\u003e\n\u003cb\u003e--School Library Journal \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"[It includes] fun foods like a Jenga set made of blondies, and even fake-out cakes--desserts made to look like spaghetti and meatballs or a grilled cheese sandwich (complete with an ooey, gooey pudding filling that looks like melty cheese). Tidbits of food trivia and kitchen tips are mixed in, too, along with a word search and other games.\" \n\u003cbr\u003e\n\u003cb\u003e--Mary Bilyeu, \u003ci\u003eThe Blade (Toledo)\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNEW YORK TIMES BESTSELLER! America's #1 food magazine shares over 110 crumb-believable dessert recipes and hands-on activities in this kids baking book for ages 8 to 12.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKeep calm and bake on, young chefs! Take your baking skills to the next level--and enjoy knead-to know food trivia, crafts, and games for extra fun in the kitchen.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThis collection is packed with tons of recipes for easy sweets and treats, designed with beginner chefs in mind and triple tested by the chefs in Food Network Kitchen. Kids will get all the info they need to make their favorite desserts! \n\u003cp\u003e\u003c\/p\u003eInside you'll find: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e110+ easy to follow recipes\u003c\/b\u003e with pro tips, crowd-pleasing bakes like Red Velvet Brownies, and playful choose-your-own-adventure creations like Whoopie Pies\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVisual hands-on fun\u003c\/b\u003e with a photo for every recipe and a photo recipe content page so kids can pick their next baking project\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIt's more than a cookbook! \u003c\/b\u003eWith food trivia, activity pages, and food crafts like decorating donuts and using candy melts\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eApart from the fun - Dye your own sprinkles! Turn dough into an edible jigsaw puzzle! - the lay-flat binding and heavy paper stock will stand up to frequent use. You'll come for the cookie-baking recipes. You'll stay for the extra helpings of FUN!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 06\/01\/2021 pg. 73 (EAN 9781950785308, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Food Network Magazine\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Hearst Home Kids\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e July 27, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Juvenile Nonfiction|Cooking \u0026amp; Food|Juvenile Nonfiction|House \u0026amp; Home|Juvenile Nonfiction|Science \u0026amp; Nature|Weights \u0026amp; Measures\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Desserts\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781950785308\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CJ1QLYYDISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781950785308\u003c\/p\u003e","brand":"Hearst Home Kids","offers":[{"title":"Default Title","offer_id":51085843726614,"sku":"SP-9781950785308","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781950785308_spiral.png?v=1774948278"},{"product_id":"the-king-arthur-baking-companys-all-purpose-bakers-companion-revised-and-updated","title":"The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Previous edition published under the title The King Arthur Flour baker's companion: the all-purpose baking cookbook\"--Colophon.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe King Arthur Baking Company's cookbooks excel at blending art and science to teach a rock-solid understanding of baking ingredients and principles. Their latest book, the revised \n\u003cem\u003eThe King Arthur Baking Company All-Purpose Baker's Companion\u003c\/em\u003e, reflects the team's expertise on ingredients and techniques.--Jill Lightner \"The Seattle Times\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t[T]ips and lessons are beautifully distilled throughout these fine-tuned recipes and extensive overviews covering the essential ingredients and techniques for whatever baking project you're contemplating.--Susan Puckett \"The Atlanta Journal-Constitution\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe book is full of advice about the ins and outs of baking, from gathering ingredients and equipment to final assembly, and it explains, sometimes in great detail, how butter and flour and sugar and yeast all combine into glorious baked goods.-- \"The Takeout\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBang the Bundt pans and make a joyful clatter with the cake tins, \n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is here. Hundreds of recipes, beautiful photographs, and clearly written instructions from the people we trust at King Arthur Baking Company. Whether you've been baking forever or are only just beginning, this is a book to keep within easy reach.--Dorie Greenspan, author of Everyday Dorie and Dorie's Cookies\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is what we have all come to expect from this beloved baking company: companionship and guidance and encouragement in our baking. Each recipe is more mouthwatering than the last; you can dive into this book with full confidence that your pastries will come out perfectly.--Joanne Chang, author of Pastry Love\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTime to get busy, bakers. Apple slab pie! Toaster corncakes! Banana bread French toast! \n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is back and better than ever. From early morning muffins through post-dinner éclairs, this is the perfect guide for whenever creativity strikes. Sweet to savory, quick hits to show-stopping centerpieces, this Swiss Army-kitchen BFF walks you through the classics we all grew up with and the pastry-school staples chefs take years to master.--Christina Tosi, founder and CEO of Milk Bar\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe All-Purpose Baker's Companion\u003c\/em\u003e is not only a great technique and recipe collection, but it truly captures the spirit of a lively, ever-growing tribe: the home baker community. This book is their voice, expressed in written form, but equally alive.--Peter Reinhart, author of The Bread Baker's Apprentice\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn this updated version of the classic text, the bakers at King Arthur aim to help everyone become \"a top-notch baker\" by respecting tradition and embracing new concepts, such as gluten-free baking.-- \"Library Journal\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYou'll learn to bake breads, cakes, and cookies that are delicious and consistent each time--plus, you'll build a solid foundation of baking knowledge that can help you make foods beyond the ones included here.-- \"Mental Floss\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKing Arthur has always been a go-to source for all things baking, but in particular for solid explanations of baking science and reliable recipes that I turn to again and again. This book is packed to the brim with both: it offers everything a brand-new baker will need to get started but will also surely be on every seasoned baker's bookshelf--well-loved and flour-dusted--for years to come.--Erin Jeanne McDowell, author of The Book on Pie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSpeaking with the folks at King Arthur Baking Company is like visiting with a neighbor--they listen, and they care.--Chris Kimball, founder of Milk Street\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tComprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, \n\u003cem\u003eThe King Arthur Baking Company's All-Purpose Baker's Companion\u003c\/em\u003e is the one book you'll turn to every time you bake. 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. \n\u003c\/p\u003e\n\u003cp\u003eDecades of research in their famous test kitchen shaped the contents of this book which includes more than 350 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. Now fully revised and updated, \u003cem\u003eThe King Arthur Baking Company's All-Purpose Baker's Companion\u003c\/em\u003e is an essential kitchen tool.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2021 pg. 86 (EAN 9781682686171, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003e\n\u003cstrong\u003eKing Arthur Baking Company\u003c\/strong\u003e has been a trusted baking resource since 1790, providing expert guidance, inspiration, and premium baking products, along with workshops and classes at its two respected baking schools (Vermont and Washington State).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e King Arthur Baking Company\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 02, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682686171\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CLPHBYBPISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682686171\u003c\/p\u003e","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":51085845266710,"sku":"SP-9781682686171","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781682686171_spiral.png?v=1774948293"},{"product_id":"kid-chef-junior-bakes-my-first-kids-baking-cookbook-spiral-bound","title":"Kid Chef Junior Bakes: My First Kids Baking Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Getting your kids in the kitchen should be a fun experience, and \n\u003cem\u003eKid Chef Junior Bakes\u003c\/em\u003e makes that happen! Easy-to-follow recipes, along with fun jokes and recipe ratings, make it more of an activity book for kids--with amazing deserts as the end product! This book ensures kids will be successful in the kitchen, building confidence and pride, while producing tasty treats for the whole family. As a mom of twin 8-year old boys, I highly recommend this book for the junior chefs in your life.\" \n\u003cstrong\u003e--Lori Kirsten, doctor of physical therapy and mom of 2 aspiring little chefs\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Charity Mathews makes baking with kids a blast for adults and little ones alike. What can often times seem like a daunting, messy task becomes an inspiring, yummy experience where kids take the lead in the kitchen. The results aren't just tasty baked treats, but a new appreciation for their own abilities and the work that goes into cooking food. Cute and cravable photos, easy-to-follow instructions, and brag-worthy results have you wishing for a junior bake in your home every day.\" \n\u003cstrong\u003e--Andrea Sterling, mom of two kid chefs\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This charming, colorful, made-just-for-kids cookbook is exactly what little foodies need to get started making pies, cakes, muffins, cookies, and more. Author Charity Mathews \n\u003cstrong\u003eassumes kids are capable, while also being crystal-clear about when an adult should be summoned\u003c\/strong\u003e, leading to a feeling of empowerment and mastery that will hopefully bleed over into other areas. Moms and dads get to encourage independence--and eat lava cake! Bonus: there's a pep talk for parents at the end to help you through mixing bowl explosions and knife fears.\" \n\u003cstrong\u003e--Sasha Emmons, editorial director of \u003cem\u003eToday's Parent\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As a busy working mom, I'm constantly trying to find the balance between feeding my twins and dashing out the door to whatever is next on our agenda. Kid Chef Junior Bakes is \n\u003cstrong\u003emy secret weapon when trying to prepare a quick, homemade 'slice of love' that will keep even my pickiest eater full and satisfied\u003c\/strong\u003e. Charity Mathews has hit another home run with her latest book.\" \n\u003cstrong\u003e--Leigh Fickling, Type 1 diabetes mom\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKids baking is a piece of cake with this colorful kids' cookbook for ages 4 to 8\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBaking for kids can be so exciting! \u003ci\u003eKid Chef Junior Bakes\u003c\/i\u003e continues the tradition of every previous \u003ci\u003eKid Chef\u003c\/i\u003e cookbook and \u003ci\u003eKid Chef Bakes\u003c\/i\u003e cookbook, with recipes that hit the sweet spot between fun, easy, and truly tasty. With step-by-step instructions and large text that's easy to read, this baking cookbook for kids will get kids baking in no time. Whether they're learning how to make Dirt Cups with Candy Worms, Strawberry Ice Cream Cone Cupcakes, or Razzle-Dazzle Raspberry-Cream Cheese Muffins, they'll be baking for real--together with you.\u003c\/p\u003e\n\u003cp\u003eThis kids baking book includes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA range of challenge levels\u003c\/b\u003e--With this junior chef cookbook, kids will try a mix of recipes with different baking techniques so they can challenge themselves to practice key kitchen skills.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe ultimate kid baking cookbook\u003c\/b\u003e--From oven and knife safety, to reading a recipe, to measuring ingredients accurately, kids will learn the importance of staying safe and organized in the kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSpace to make it their own\u003c\/b\u003e--There's oodles of room for doodling and decorating, plus fill-ins and jokes with each recipe in this memorable choice for a kid's first cookbook.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExplore a baking book for kids that makes it simple and fun for them to learn skills and independence--and whip up dishes the whole family will love.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMathews, Charity\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCHARITY CURLEY MATHEWS\u003c\/b\u003e is a former executive at Martha Stewart and HGTV who's now a family food writer at Foodlets.com. She's been featured on Food Network.com, Huffington Post, WHUP radio, ABC 11-TV, and more.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mathews, Charity\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto Kids\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 15, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Juvenile Nonfiction|Cooking \u0026amp; Food|Juvenile Nonfiction|Health \u0026amp; Daily Living|Diet \u0026amp; Nutrition|Juvenile Nonfiction|Activity Books|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781641525299\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08744GDWWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781641525299\u003c\/p\u003e","brand":"Callisto Kids","offers":[{"title":"Default Title","offer_id":51085846315286,"sku":"SP-9781641525299","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781641525299_spiral.png?v=1774948308"},{"product_id":"breadsong-how-baking-changed-our-lives","title":"Breadsong: How Baking Changed Our Lives (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKitty Tait\u003c\/b\u003e and her dad Al live in Watlington, Oxfordshire, England. In just two years, the pair went from a small subscription service to pop ups to finally the Orange Bakery. The shop now sells out every day, with lines stretching down the street as people eagerly await the most original flavored sourdough (miso and sesame, fig and walnut) and huge piles of cinnamon buns and cheese swirls. They chronicle their journey on Kitty's Instagram @realorangebakery.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed, and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. Then, one day, as Kitty stood on a stool watching her dad mix flour, water, and salt, she determined Al's gloopy, sludgy blob of bread looked a whole lot like her brain. The next day, peaking under the tea towel as the mix gently bubbled and popped, Kitty came to a stunning realization: bread is alive. Al asked Kitty if she'd like to try baking bread herself, and their lives were never the same again. One loaf quickly escalated into an obsession, and Kitty felt better than she had for a long time. Within nine months, Kitty and Al opened The Orange Bakery--and they haven't stopped since. Featuring more than 80 recipes--including cinnamon buns, cheese swirls, and tahini brownies--Breadsong is a celebration of bread and baking, and an inspiring story of the life-saving power of discovering a passion.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"In this uplifting work, the British dad-and-daughter duo behind Oxfordshire's Orange Bakery fold innovative recipes into a moving testament to the healing power of baking . . . Kitty's passionate creativity is as irresistible as her creations. Bakers will have no trouble devouring every bit.\" --\u003ci\u003ePublishers Weekly\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Tenacity and passion permeate \n\u003ci\u003eBreadsong\u003c\/i\u003e, a moving, life-affirming memoir and recipe book by Kitty and Al Tait that celebrates the joys of bread-based baking . . . The family's amazing story is alchemized with equal amounts of inspiration and deliciousness.\" - \n\u003ci\u003eShelf Awareness\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Kitty and Al Tait's] story is as heartwarming as it gets, accentuated by Kitty's lively voice and infectious grin splashed across the pages along with her dad's adorable illustrations. There's a recipe for a caramel-covered Happy Bread here, which says a lot about this joyful book.\" - \n\u003ci\u003eBookPage\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJames Beard Awards 2023 nominee - Bread category\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eShortlisted for the 2023 Andre Simon Best Cookbook Award\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA cookbook full of heart that explores the redemptive power of baking.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eKitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed, and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. \n\u003cp\u003e\u003c\/p\u003eThen, one day, as Kitty stood on a stool watching her dad mix flour, water, and salt, she determined Al's gloopy, sludgy blob of bread looked a whole lot like her brain. The next day, peaking under the tea towel as the mix gently bubbled and popped, Kitty came to a stunning realization: bread is \n\u003ci\u003ealive.\u003c\/i\u003e Al asked Kitty if she'd like to try baking bread herself, and their lives were never the same again. One loaf quickly escalated into an obsession, and Kitty felt better than she had for a long time. Within nine months, Kitty and Al opened The Orange Bakery--and they haven't stopped since. \n\u003cp\u003e\u003c\/p\u003eFeaturing more than 80 recipes--including cinnamon buns, cheese swirls, and tahini brownies-- \n\u003ci\u003eBreadsong \u003c\/i\u003eis a celebration of bread and baking, and an inspiring story of the life-saving power of discovering a passion. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/21\/2022 (EAN 9781635578041, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 05\/27\/2022 (EAN 9781635578041, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eTait, Kitty\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitty Tait and her Dad Al live in Watlington, Oxfordshire and between them run the Orange Bakery. From the most original flavoured sourdough (miso and sesame, fig and walnut) to huge piles of cinnamon buns and Marmite and cheese swirls, the shop sells out every day and the queues stretch down the street. In 2018, Kitty was at school and Al worked at Oxford University, but when Kitty became so ill she couldn't leave the house, the two discovered baking and, in particular, sourdough. Chronicled in Kitty's Instagram @kittytaitbaker they went from a small subscription service to pop ups to a shop - all in two years. Along the way Kitty got better, a Corgi got involved and Al realised that he was now a baker not a teacher.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tait, Kitty\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 24, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread|Biography \u0026amp; Autobiography|Memoirs\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Bread|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781635578041\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0B4KHHWWFISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781635578041\u003c\/p\u003e","brand":"Bloomsbury Publishing","offers":[{"title":"Default Title","offer_id":51085846642966,"sku":"SP-9781635578041","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781635578041_spiral.png?v=1774948315"},{"product_id":"sweet-desserts-from-londons-ottolenghi-a-baking-book-spiral-bound","title":"Sweet: Desserts from London's Ottolenghi [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eNew York Times \u003c\/i\u003ebest seller \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNPR's Best Books of 2017\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eJerusalem\u003c\/i\u003e and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave. Now, with \n\u003ci\u003eSweet\u003c\/i\u003e, he and Helen Goh shake up dessert. In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration. Yes, bake those brownies with tahini and halva. Add star anise to blackberry cakes. Revel in the exciting new flavors \n\u003ci\u003eSweet\u003c\/i\u003e brings us. It's what I'll be doing.\" \n\u003cb\u003e \u003cbr\u003e--Dorie Greenspan, James Beard Award-winning author \u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards... I want to make \n\u003ci\u003eeverything\u003c\/i\u003e in this luscious book!\" \n\u003cbr\u003e\n\u003cb\u003e--David Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \u003ci\u003eL'Appart\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"Yotam Ottolenghi's additions to classic recipes make so much sense, you'll wonder why you've never stirred tahini into brownies or orange flower water into amaretti--or why you've never even made your own amaretti! This is my kind of baking book; you'll want to make everything.\" \n\u003cbr\u003e\n\u003cb\u003e--Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Modern, creative, appealing, and, most importantly, fun--this is Ottolenghi at the top of his game.\" \n\u003cbr\u003e\n\u003cb\u003e--Publishers Weekly, Starred Review \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"It's ridiculously beautiful just like all his books, and filled with delicious recipes, same.\" \n\u003cbr\u003e\n\u003cb\u003e--Sam Sifton, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"An Innovative Dessert Cookbook You Won't Want to Miss\" \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e--\u003ci\u003eWSJ. Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In a world with so many unknowns, it's a relief to open a book like \n\u003ci\u003eSweet\u003c\/i\u003e and know for certain that following these recipes, step by step, will yield a perfectly moist bundt cake, pillow-y pavlova, or crispy-crusted crostata. Like Ottolenghi's other titles, this is a keeper.\" \n\u003cbr\u003e\n\u003cb\u003e--Eater \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The recipes are accessible and charming, as you'd expect from the guy who's pretty much single-handedly responsible for the current renaissance of Middle Eastern cooking (with apologies to Claudia Roden).\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eLos Angeles Times \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Ottolenghi fans have been in a full-on frenzy since he started a \n\u003ci\u003eNew York Times \u003c\/i\u003ecolumn with all things dessert. Now, they get a whole book of sweet recipes featuring the chef's signatures, like heady saffron, orange and honey madeleines; stunning floral cakes; and tahini-halva brownies that will ruin all other chocolate desserts for you.\" \n\u003cbr\u003e\n\u003cb\u003e--Tasting Table \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"...filled with beautiful, inspired recipes, some satisfyingly challenging, others very easy to execute. If you love baking and want to spice up your game a little bit, this one is for you.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e--BuzzFeed\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"As with Ottolenghi's previous titles, recipes are written in clear, direct language, flavor parings are bold and unexpected, and the results -- whether a tray of simple cookies or a towering torte -- are stunning.\" \n\u003cbr\u003e\n\u003cb\u003e--Eater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"#obsessed\" \n\u003cbr\u003e\n\u003cb\u003e--Christine Muhlke, \u003ci\u003ebon appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"...an eagerly anticipated, 368-page master class on how baking can offer both comfort and the thrill of discovery.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e--\u003ci\u003eWSJ. Magazine \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Whether you're a newb to the oven or hoping to perfect your baking skills, you'll want to grab chefs Yotam Ottolenghi and Helen Goh's SWEET cookbook. Chockfull of tips, tricks, and drool-worthy recipes, the dynamic duo will have anyone feeling like a pastry pro in a matter of minutes.\" \n\u003ci\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eChowhound \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"With their splendid good taste, strong sense of design and bright, culture-hopping palate, Ottolenghi and Goh have created a stunning book of sweets. Even for those who don't bake, it is weep worthy.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Atlanta Journal-Constitution\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Ingenious flavor combinations elevate old favorites and new creations in this brilliant and beautiful book of desserts and sweets by two famed British chefs.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003eShelf Awareness for Readers\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for previous books: \u003c\/b\u003e\n\u003cbr\u003e\"This is simply wonderful cooking...modern, smart, and thoughtful. I love it.\" \n\u003cbr\u003e\n\u003cb\u003e--Nigel Slater\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With his 2012 cookbook \n\u003ci\u003eJerusalem\u003c\/i\u003e, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Food \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eJerusalem\u003c\/i\u003e is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Publisher's Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003ePlenty\u003c\/i\u003e...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food.\" \n\u003cbr\u003e\n\u003cb\u003e--Mark Bittman, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks-and is -doable.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eWall Street Journal \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \n\u003ci\u003eThe Guardian\u003c\/i\u003e. His \n\u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \n\u003ci\u003eNew York Times\u003c\/i\u003e; \n\u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eHelen Goh\u003c\/b\u003e is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES BESTSELLER - \u003c\/i\u003e\u003cb\u003eA collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated.\u003c\/b\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. \n\u003ci\u003eSweet \u003c\/i\u003eis entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, \n\u003ci\u003eSweet \u003c\/i\u003efeatures simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Finalist for the 2018 James Beard Foundation Book Awards for \"Baking and Desserts\" and \"Photography\" categories\u003cbr\u003e\u003cb\u003e- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Baking\" category\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/03\/2017 (EAN 9781607749141, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2017 pg. 99 (EAN 9781607749141, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/28\/2017 (EAN 9781607749141, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607749141, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ottolenghi, Yotam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 03, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Ottolenghi (Restaurant)|Confectionery|Pastry|Desserts|Cooking, Middle Eastern|COOKING \/ Methods \/ Baking|COOKING \/ Courses \u0026amp; Dishes \/ Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607749141\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999917ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607749141\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085851001110,"sku":"SP-9781607749141","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607749141_spiral.png?v=1774948349"},{"product_id":"100-cookies-the-baking-book-for-every-kitchen-with-classic-cookies-novel-treats-brownies-bars-and-more","title":"100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"It is absolutely safe to declare Sarah Kieffer the Queen of Cookies, and once you bake from this over-the-top collection of cookie perfection, you will see why the crown is hers to wear! My favorite chapter has to be Pan-Banging Cookies, because why stop with chocolate chip? Now there is a flavor for any time the mood strikes to bang that pan. This is a 'buy at least two copies' kind of book--keep one, give one. The world needs this!\" \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--Brian Hart Hoffman, editor-in-chief, \u003ci\u003eBake from Scratch \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"When it comes to baking cookies, Sarah Kieffer's pan-banging recipe and method is all we use at my house. Her recipes are superb.\" - Andrew Zimmern, chef, restauranteur, and TV personality\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSarah Kieffer is the self-taught baker, photographer, and blogger behind \n\u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e. She lives in Minnesota.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Sarah's pan-banging cookies are the gold standard of chocolate chip cookies. Yet she's managed to set the bar even higher with her new book, \u003ci\u003e100 Cookies\u003c\/i\u003e. Sarah bakes with all the passion and soul of a poet, so it is no wonder her recipes have captured the hearts of bakers all over the world. Her gorgeous photography makes it impossible to flip through the book without wanting to bake every single recipe. I am starting with the Marshmallow Peanut Butter Brownies because they are the most glorious pan of brownies I have ever seen. Well, until I turned the page to yet another beautiful creation. Sarah is nothing short of a cookie goddess! You need this book and a large glass of milk.\"\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--Zoë François\u003c\/b\u003e\u003cb\u003e, pastry chef and coauthor of the bestselling \u003ci\u003eArtisan Bread in Five Minutes a Day series\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Sarah Kieffer has the innate ability to create recipes that capture a sense of culinary nostalgia--both real and imagined--and are remarkably better than any memory could be. She takes every whim and amplifies its magic, creating sweets that never disappoint. She is one of the talents I rely upon when I need the platonic ideal of a recipe. This book is a treasure trove of sure-to-be favorites.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cb\u003eTara O'Brady, food writer and author of \u003ci\u003eSeven Spoons\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Sarah is one of my most trusted baking resources, and I was thrilled to see that she poured her infinite cookie wisdom into this spectacular book. It is full of fool-proof recipes to fit every possible cookie craving and cookie cravings I didn't even know I had. I cannot wait to bake my way through the whole thing, starting with the Peanut Butter Crunch Brownies!\" \u003cb\u003e- Yossi Arefi, baker and author of Sweeter off the Vine\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This is a cookie gold mine! I've been waiting years for all of Sarah's cookie wisdom to transfer from her brain to my kitchen, and here it is! Sarah's recipes are reliable, approachable, and just plain crave-able. This world has reached peak cookie deliciousness thanks to Sarah.\"--Molly Yeh, blogger, author of \u003ci\u003eMolly on the Range\u003c\/i\u003e, and star of \u003ci\u003eGirl Meets Farm\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Sarah Kieffer is living her dream. She turned a childhood obsession for baking into the most joyful cookie book ever. I love her writing, her recipes, and the way she guides you through every step. Start with her Chocolate Chip Cookies, which are famous for a reason!\" - \u003cb\u003eIna Garten, \u003ci\u003eBarefoot Contessa\u003c\/i\u003e cookbooks and television\u003c\/b\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eNominated for a 2020 Goodreads Choice Award for Best Cookbooks\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This is a cookie gold mine! I've been waiting years for all of Sarah's cookie wisdom to transfer from her brain to my kitchen, and here it is! Sarah's recipes are reliable, approachable, and just plain crave-able. This world has reached peak cookie deliciousness thanks to Sarah.\"--Molly Yeh, star of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eGirl Meets Farm\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eMolly on the Range\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFrom celebrated blogger Sarah Kieffer, whose pan-banging cookie technique \"broke the internet,\" this is a go-to baking book featuring 100 recipes for spectacular cookies, brownies, bars, and more!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eOrganized into seven chapters and introducing innovative baking techniques, \u003ci\u003e100 Cookies\u003c\/i\u003e features dessert recipes ranging from the Classic Chocolate Chip made three different ways to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. Chocolatey, fruity, crispy, chewy, classic, inventive--there's a foolproof recipe for the perfect treat for everyone in this cookie cookbook, including: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMarshmallow Peanut Butter Brownies\u003c\/li\u003e\n\u003cli\u003ePan-Banging Ginger Molasses\u003c\/li\u003e\n\u003cli\u003eDouble Chocolate Espresso Cookies\u003c\/li\u003e\n\u003cli\u003eOlive Oil Sugar Cookies with Blood Orange Glaze\u003c\/li\u003e\n\u003cli\u003eCrème Brûlée Cheesecake Bars\u003c\/li\u003e\n\u003cli\u003eSnickerdoodles\u003c\/li\u003e\n\u003cli\u003eand many more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eWith gorgeous full-color photographs throughout, this is the comprehensive yet charming cookbook every cookie lover (or those who love to bake cookies) needs.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e, past winner of \u003ci\u003eSaveur\u003c\/i\u003e Reader's Choice Best Baking \u0026amp; Desserts Blog. She is \"the one who broke the Internet with her pan-banging cookies, large, chocolate-rich, and rippled like sandbars. And this book offers plenty of bangers, with a whole chapter of crinkly treats for those who like to make some noise on the way to dessert. Baking them all could be your winter challenge.\"--\u003ci\u003eThe Boston Globe\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eDELICIOUS SUCCESS: With more than 300,000 copies sold, \n\u003ci\u003e100 Cookies\u003c\/i\u003e is a resounding success, and the seasonal follow-up, \n\u003ci\u003eBaking for the Holidays\u003c\/i\u003e, is beloved by bakers nationwide. \n\u003cp\u003e\u003c\/p\u003eGREAT GIFT: With anyone-can-do-it recipes, this is a perfect anytime gift (birthday, holiday, Valentine's Day, housewarming, etc.) alongside a cute apron or baking product. Package this book together with \n\u003ci\u003eBaking for the Holidays\u003c\/i\u003e to create an adorable set for a lucky baker in your life. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHome bakers of all levels\u003c\/li\u003e\n\u003cli\u003eFans of Sarah Kieffer's blog, Instagram, and cookbooks\u003c\/li\u003e\n\u003cli\u003eOwners of \u003ci\u003eDorie's Cookies\u003c\/i\u003e, \u003ci\u003eDessert Person\u003c\/i\u003e, \u003ci\u003eSnacking Cakes\u003c\/i\u003e, or \u003ci\u003ePastry Love\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eShoppers looking for a holiday, hostess, or housewarming gift for bakers and cookie lovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2020 pg. 94 (EAN 9781452180731, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kieffer, Sarah\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 25, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookies|Brownies (Cooking)|Cookbooks|Pastry\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452180731\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08WJQDDR5ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781452180731\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51085857521942,"sku":"SP-9781452180731","price":41.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781452180731_1753775426795.jpg?v=1774948388"},{"product_id":"turkuaz-kitchen-traditional-and-modern-dough-recipes-for-sweet-and-savory-bakes-a-baking-book-spiral-bound-betul-tunc","title":"Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBetül Tunç\u003c\/b\u003e is a baker originally from Turkey, and the founder of the social media phenomenon Turkuaz Kitchen with more than 9 million followers on Instagram and 1 million on TikTok. She lives in Blacksburg, Virginia, with her family.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"While browsing the enormous world of social media a handful of years ago, I happened upon one of Betül Tunç's recipe videos. I was immediately struck not only by the enchanting scene she'd set with her vintage plates, bowls, and tools, but also by her skilled and confident hands as she went through the steps of making the dish. After twenty years of enjoying (and participating in) food media, I knew I was witnessing something (and someone) very special. I haven't missed a video of Betül's since, and I consider every one of them a gift. I sit, settle in, and make it a point to turn off the world so I can enjoy every second. \n\u003ci\u003eTurkuaz Kitchen\u003c\/i\u003e is a tangible collection of everything wonderful Betül shares with the world, and it is a treasure in every sense of the word. Her recipes are so well-thought-out, very doable for the home cook, and each one hints to a simpler time, with accessible, whole ingredients that Betül transforms into sublime dishes. I can't remember a cookbook I've been more excited about, and I know I will be sharing this as a gift with many of my loved ones. If you haven't yet discovered Betül Tunç, you are in for an absolute delight.\" \n\u003cb\u003e--Ree Drummond, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Pioneer Woman Cooks\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a longtime fan of Betül Tunç's hypnotic baking on Instagram, I am thrilled to see her delicious sweet and savory doughs--with their undeniable flavor combinations--in one place! I can finally stop baking from screenshots of her recipes and dive into the luscious photographs and hidden gems in this beautiful--and comprehensive--first book. Delicious!\" \n\u003cb\u003e--Jennifer Garner, award-winning actress, writer, and businesswoman\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is a gift for everyone--all of us, right?--who've slipped into the soothing, gorgeous world of Betül Tunç's cooking and never wanted to leave.\" \n\u003cb\u003e--Deb Perelman, author of \u003ci\u003eSmitten Kitchen Keepers\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Betül invites us deeper into her beautiful world full of perfectly risen loaves and comforting pastries in \n\u003ci\u003eTurkuaz Kitchen\u003c\/i\u003e. You can feel her passion and love for baking on every page.\" \n\u003cb\u003e--Yossy Arefi, author of \u003ci\u003eSnacking Bakes\u003c\/i\u003e and \u003ci\u003eSnacking Cakes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - In her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shares 85 recipes for sweet and savory doughs and the dishes to make with them.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eBetül Tunç's love affair with dough began when she was just eight years old in Erzurum, a city nestled in northeastern Turkey known for its long and snowy winters. During the dark, frosty days, she found solace baking Turkish breads and desserts with her mother and sisters. \n\u003cp\u003e\u003c\/p\u003eBetül's enthusiasm for baking, especially for creating sweet and savory doughs from scratch, followed her through her eventual move to the U.S. and the expansion of her family. While searching for a creative outlet to share her cooking in her new home, Betül began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eTurkuaz Kitchen, \u003c\/i\u003e her first cookbook, Betül shares eighty-five recipes for sweet and savory doughs and the dishes to make with them. With inspiration from traditional Turkish recipes, as well as recipes she discovered in her travels, \n\u003ci\u003eTurkuaz Kitchen\u003c\/i\u003e is a treasure trove of recipes for: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Basic Doughs: \u003c\/b\u003e such as bagels, pita, ciabatta, and pizza dough \n\u003cbr\u003e\n\u003cb\u003e- Enriched Doughs\u003c\/b\u003e such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns \n\u003cbr\u003e\n\u003cb\u003e- Quick Breads and Short Doughs\u003c\/b\u003e such as pie and tart dough, scones, biscuits, and biscotti \n\u003cbr\u003e\n\u003cb\u003e- Unleavened Doughs: \u003c\/b\u003e such as pastas, noodles, and dumplings \n\u003cbr\u003e\n\u003cb\u003e- Doughs from Turkey\u003c\/b\u003e such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's Lavash \n\u003cp\u003e\u003c\/p\u003eCooking for loved ones has always been one of Betül's greatest joys. With warm, achievable, and inspiring recipes for cooks of all skill levels, \n\u003ci\u003eTurkuaz Kitchen\u003c\/i\u003e invites readers into the kitchen to create their own food memories with those they cherish most.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2024 pg. 97 (EAN 9781984862228, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tunç, Betül\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 05, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Regional \u0026amp; Cultural|Turkish|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Dough|Turkey|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862228\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DMPGJB2VISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984862228\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085870727446,"sku":"SP-9781984862228","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984862228_spiral.png?v=1774948545"},{"product_id":"scandinavian-from-scratch-a-love-letter-to-the-baking-of-denmark-norway-and-sweden-a-baking-book","title":"Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNichole Accettola\u003c\/b\u003e is a CIA-trained chef and the owner of Kantine, a Scandinavia-inspired restaurant located in San Francisco serving breakfast, lunch, and snacks with a gorgeous menu of pastries, porridge and jewel-like smørrebrød sandwiches. Her café has garnered glowing reviews from media such as \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eTime Out\u003c\/i\u003e, and \n\u003ci\u003eEater\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMalena Watrous\u003c\/b\u003e has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the \n\u003ci\u003e New York Times, Allure, Condé Nast Traveler\u003c\/i\u003e and \n\u003ci\u003eSalon\u003c\/i\u003e. She is the author of the novel \n\u003ci\u003eIf You Follow Me\u003c\/i\u003e. She leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP AWARD WINNER - Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eA \u003ci\u003eSAN FRANCISCO CHRONICLE \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFrom chef Nichole Accettola, \n\u003ci\u003eScandinavian from Scratch\u003c\/i\u003e brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eScandinavian from Scratch\u003c\/i\u003e, Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country's baking traditions. Fill your home kitchen with the enticing aromas of \n\u003cb\u003eCoconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Smørrebrød\u003c\/b\u003e, and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Accettola, Nichole\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 03, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Regional \u0026amp; Cultural|Scandinavian|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baked products|Scandinavia|Baking|Pastry|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984861948\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DMGQJ3TVISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984861948\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085870956822,"sku":"SP-9781984861948","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984861948_spiral.png?v=1774948549"},{"product_id":"zoe-bakes-cookies-everything-you-need-to-know-to-make-your-favorite-cookies-and-bars-a-baking-book","title":"Zoë Bakes Cookies: Everything You Need to Know to Make Your Favorite Cookies and Bars [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eZoë François\u003c\/b\u003e studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She later studied at the Culinary Institute of America in New York and has been a pastry chef at several Twin Cities restaurants. Zoë co-authored the bestselling book series, \n\u003ci\u003eArtisan Bread in Five Minutes a Day \u003c\/i\u003eand wrote the award winning \n\u003ci\u003e, Zoë Bakes Cakes\u003c\/i\u003e. She created the Zoë Bakes website and Substack newsletter to share her passion for pastry and now has a hit TV series on the Magnolia Network. She lives in Minneapolis with her husband Graham and their poodle. Her two sons come home for cookies as often as possible.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Just when you thought you knew cookies, knew the ins, outs and tricks of them, knew how to stretch their possibilities, deepen their flavors, make them more irresistible, more munchable, more moreish, along comes Zoë François and her fabulous book and whoosh, our cookies are more better. A magical book for every cookie lover.\" \n\u003cb\u003e--Dorie Greenspan, James Beard Award winning and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've always believed that food and story are woven together, and this book is proof of that. Zoë reminds us that when it comes to the tastes we never forget, it's rarely the elaborate dishes that stay with us, but rather the simple, everyday flavors--like the comfort and nostalgia that's baked into a batch of warm cookies.\" \n\u003cb\u003e--Joanna Gaines, Magnolia co-founder, co-creator of Magnolia Network, and author of \u003ci\u003eMagnolia Table, Volumes 1-3\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\"Zoë Bakes Cookies\u003c\/i\u003e has the most delicious trifecta: Zoë's \n\u003ci\u003e \u003c\/i\u003evast wealth of baking knowledge, beautiful personal stories, and, of course, a gorgeous lineup of recipes that somehow feel both classic and fresh at the same time. I love this book!\" \n\u003cb\u003e--Molly Yeh, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author and Food Network host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Zoë Bakes Cookies\u003c\/i\u003e is a unique and beautiful collection of cookie recipes. Just like in her previous cake book, Zoë \n\u003ci\u003e \u003c\/i\u003eanswers any and all baking questions that can arise, and the \"Cookie Academy\" section alone is an essential learning tool for beginning and experienced bakers alike. Zoë is my most trusted baking resource, and this book is a must-have for every kitchen.\" \n\u003cb\u003e--Sarah Kieffer, author of \u003ci\u003e100 Cookies\u003c\/i\u003e and \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eZoë Bakes Cookies\u003c\/i\u003e, Zoë \n\u003ci\u003e \u003c\/i\u003ebrings her inimitable style, and joy, to baking cookies! She continues to inspire us with her creativity and passion, as she teaches us with flawless technique and a wealth of helpful hints. Zoë \n\u003ci\u003e \u003c\/i\u003ewarms our hearts with charm that flies off every page, and delivers a delightful dose of nostalgia with every craveable cookie!\" \n\u003cb\u003e--Claudia Fleming, executive culinary director for Daily Provisions-USHG and author of \u003ci\u003eDelectable\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A flawless baking guide to the cookie classics, \n\u003ci\u003eZoë Bakes Cookies\u003c\/i\u003e offers up a master class on combining passion with precision to make perfection. Mixing love and creativity with science and tradition, this instant baking go-to will raise your game and is the only cookie book you'll ever need . . . for life!\" \n\u003cb\u003e--Erin French, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and founder of The Lost Kitchen\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When Zoë François writes a book about cookies, I hope everyone knows to drop what they're doing to buy it. Zoë's \n\u003ci\u003e \u003c\/i\u003erecipes always work, and \n\u003ci\u003eZoë Bakes Cookies\u003c\/i\u003e might be her best collection yet.\" \n\u003cb\u003e--Deb Perelman, author of \u003ci\u003eSmitten Kitchen Keepers\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The expert baker and author behind \u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e and \u003ci\u003eZoë Bakes\u003c\/i\u003e on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A magical book for every cookie lover.\"--Dorie Greenspan, James Beard Award-winning and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThere are countless ways to make a cookie. Whether it's thin and crispy or soft and cakey, everyone has a different version they crave. In \n\u003ci\u003eZoë Bakes Cookies\u003c\/i\u003e, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life. \n\u003cp\u003e\u003c\/p\u003eShe takes you through recipes from her hippie days in Vermont, with \n\u003cb\u003eUltra-Peanut Butter Cookies \u003c\/b\u003eand \n\u003cb\u003eCoconut Oatmeal Raisin Cookies\u003c\/b\u003e. You get a chance to step into Bubbe and Granny's kitchens, where Zoë has adapted their recipes like \n\u003cb\u003eLemon Lavender Shortbread Cookies \u003c\/b\u003eand \n\u003cb\u003eChocolate Caramel Matzo\u003c\/b\u003e. You'll find old favorites from her college cookie cart days, with recipes like \n\u003cb\u003eZoë's Perfect Chocolate Chip Cookies\u003c\/b\u003e and \n\u003cb\u003eSmash Cookies\u003c\/b\u003e. She has you covered beyond cookies as well, with \n\u003cb\u003eBlueberry Gooey Butter Bars\u003c\/b\u003e and \n\u003cb\u003eCocoa Nutella Brownies\u003c\/b\u003e--you'll have plenty to bring to your next potluck or holiday cookie swap. \n\u003cp\u003e\u003c\/p\u003eWith her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e François, Zoë\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 03, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bars (Desserts)|Baking|Cookbooks|Cookies\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860804\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DDQM874TISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860804\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085871874326,"sku":"SP-9781984860804","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860804_1753773764113.png?v=1774948554"},{"product_id":"evolutions-in-bread-artisan-pan-breads-and-dutch-oven-loaves-at-home-a-baking-book","title":"Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish\u003c\/b\u003e is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e and \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, which won both a James Beard and IACP award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you somehow made it through the pandemic without picking up a copy of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, well, what did you do with yourself? Rouse that slumbering sourdough starter and dig in to this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker\/author Ken Forkish does best.\" \n\u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"True evolution is not about what's most complex, but about what is most practical. \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e represents the newest phase in Ken Forkish's baking, that is, a descendent of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process. Any home baker can benefit from this uniquely democratic work from one of the great modern bread makers and educators.\" \n\u003cb\u003e--J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish's latest book is a masterwork. \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eoffers an old-yet-new-approach, focusing not on rustic European loaves but on comfort breads with a softer crumb, like brioche and milk bread. But I'd buy this book just for its transformative toast. Once you've tried it, the mere memory will bounce you happily out of bed in the morning.\" \n\u003cb\u003e--Darra Goldstein, founding editor of \u003ci\u003eGastronomica \u003c\/i\u003eand author of \u003ci\u003eBeyond the North Wind \u003c\/i\u003eand \u003ci\u003eFire + Ice\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish writes books that people use. In \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e, he brings us from farm to mill to pan to hearth. It's been ten years since Ken's legendary \n\u003ci\u003eFlour Water Salt Yeast \u003c\/i\u003eand we should all be ready to follow this evolution as outlined by one of the truly great teachers.\" \n\u003cb\u003e--Stephen Jones, founder of WSU Breadlab\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a home baker who has spent many hours with Ken Forkish's books, \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eis a new best! He shares his new--even simpler--starter method, easy-to-follow recipes, and plenty of tricks and secrets to create the most incredible bread--all from your own kitchen!\" \n\u003cb\u003e--Abby Wambach, Olympian, activist, and #1 \u003ci\u003eNew York Times \u003c\/i\u003ebest-selling author of \u003ci\u003eWolfpack\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A wonderfully in-depth look at what is possible at home with the right teacher. Ken shows us endless ways to explore the many wonders of pan breads, utilizing heirloom wheats and sharing his passion for low-waste techniques. This book gave me the courage to jump back into baking at home and I'm sure it will do the same for you.\" \n\u003cb\u003e--Sean Brock, chef and owner of Audrey and June\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003etakes the artisanal love of bread baking to the next level. This book has so much information and explains it in such simple detail that anyone passionate about producing a great loaf can master many different styles. I, being a bread nerd, am obsessed with this book!\" \n\u003cb\u003e--Ken Oringer, James Beard award-winning chef and restaurateur\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken's method for sourdough in \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003ehas evolved from his first book to make it more user friendly, and all the recipes here were tested in regular home ovens, which can be temperamental, especially for bakers. In your hands you have the roadmap to making excellent bread in your own kitchen.\" \n\u003cb\u003e--Francisco Migoya, head chef of Modernist Cuisine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A descendent of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process.\"--J. Kenji Lopez-Alt, author of \u003ci\u003eThe Food Lab, Every Night is Pizza Night, \u003c\/i\u003eand\u003ci\u003e The Wok\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIf you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery--except it came from your own oven. \n\u003cp\u003e\u003c\/p\u003eApproachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that's more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. \n\u003cp\u003e\u003c\/p\u003eIncluded with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, giving you everything you need to create any loaf imaginable.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/18\/2022 (EAN 9781984860378, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 20, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Bread|Cooking (Bread)\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860378\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BFYGXDDWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860378\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085872398614,"sku":"SP-9781984860378","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860378_1753761564532.png?v=1774948555"},{"product_id":"zoe-bakes-cakes-everything-you-need-to-know-to-make-your-favorite-layers-bundts-loaves-and-more-a-baking-book","title":"Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eZoë François\u003c\/b\u003e studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She then traveled throughout Europe, tasting pastries along the way, and later studied at the Culinary Institute of America in New York. Since then she has been a pastry chef at several Twin Cities restaurants and has worked repeatedly with Andrew Zimmern. Together with Jeff Hertzberg she wrote the book \n\u003ci\u003eArtisan Bread in Five Minutes a Day\u003c\/i\u003e, which turned into a bestselling series. She created the Zoë Bakes website in order to share her passion for pastry. She lives in Minneapolis with her husband, Graham, and two sons, her best creations yet!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"One of the most prolific and awarded bakers in America has hit it out of the park with \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e. Zoë François walked into my life almost twenty-five years ago and I told someone at the time, that lady is a star. Now I think I might have undersold her. This is the only cake book you will ever need. Superb recipes, clear and concise teaching, and a treasure trove of inspiration for beginners and experts.\" \n\u003cb\u003e--Andrew Zimmern, chef, teacher, and author\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Zoë François's love language is cakes. Studded, soaked, or stacked, she elevates the cake-baking game. From breakfast to birthday--and every occasion in between--Zoë's artful, yet accessible cakes are a revelation. If you're a master baker, an experimental baker looking to learn a few new tricks, orjust someone who loves eating cake, this glorious gem is for you.\" \n\u003cb\u003e--Candace Nelson, founder of Sprinkles Cupcakes and judge on Netflix's \u003ci\u003eSugar Rush \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e is a spectacular collection of cakes that are within anyone's reach, from beginning bakers to those who are looking to take their cakes to the next level. With the hows and whys, and lots of step-by-step photos from Zoë's kitchen, it's like having her right there with you, whipping, creaming, and swirling. This is the perfect baking book!\" \n\u003cb\u003e--David Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \u003ci\u003eDrinking French\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Not only is this book expertly presented with amazing cake recipes for any mood or occasion (I see Hummingbird Cake!) and technique tutorials to ensure the home baker's success, but it's a true love letter to cake. Zoë's personality and passion for baking and life will have you cranking up the music and smiling while you dance and bake, as if she were in the kitchen with you!\" \n\u003cb\u003e--Brian Hart Hoffman, editor in chief of \u003ci\u003eBake from Scratch\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"There are few I trust as much as Zoë François to deliver recipes for astonishingly beautiful cakes. She has the knack of demystifying complicated methods as well as imparting her amazing knowledge in ways that will have you rushing for your whisk. From the simple to the sensational, \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e will inspire novices and experts alike. Generous, warm, and instructive, Zoë's family favorites will undoubtedly become yours too. A joyous and delicious celebration of cake!\" \n\u003cb\u003e--Helen Goh, recipe columnist and co-author of \u003ci\u003eSweet\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Zoë François's book on cake is a must-have for every kitchen. Through her recipes and instruction, she is able to take intricate, complex cake creations and present them in ways that are straightforward and accessible to everyone--new bakers with much to learn, as well as experienced bakers with years of recipes under their belts.\" \n\u003cb\u003e--Sarah Kieffer, cookbook author, baker, and writer at The Vanilla Bean Blog\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eIACP AWARD WINNER - \u003c\/b\u003eThe expert baker and bestselling author behind the Magnolia Network original series \u003ci\u003eZoë Bakes\u003c\/i\u003e explores her favorite dessert--cakes!--with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Zoë's relentless curiosity has made her an artist in the truest sense of the word.\"--Joanna Gaines, co-founder of Magnolia\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTIME OUT \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut-Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil's Food Cake. With step-by-step photo guides that break down baking fundamentals--like creaming butter and sugar--and Zoë's expert knowledge to guide you, anyone can make these delightful creations. \n\u003cp\u003e\u003c\/p\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/15\/2021 (EAN 9781984857361, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e François, Zoë\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 16, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cake|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984857361\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09327Z2JWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984857361\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085873217814,"sku":"SP-9781984857361","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984857361_1753839488668.png?v=1774948567"},{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry-a-baking-book-spiral-bound-marc-vetri-claire-kopp-mcwilliams-and-david-joachim","title":"Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTrained in Bergamo, Italy, by some of the region's most noted chefs, \n\u003cb\u003eMarc Vetri \u003c\/b\u003eis the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \n\u003ci\u003eGourmet, Bon Appétit\u003c\/i\u003e, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \n\u003ci\u003eMastering Pasta\u003c\/i\u003e, \n\u003ci\u003eMastering Pizza, Il Viaggio di Vetri, \u003c\/i\u003e and \n\u003ci\u003eRustic Italian Food\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDavid Joachim\u003c\/b\u003e is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e best-seller \n\u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE ATLANTA JOURNAL-CONSTITUTION\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Here, finally, is the one bread book that every cook needs on their kitchen worktable.\"--Andrew Zimmern, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In \n\u003ci\u003eMastering Bread\u003c\/i\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \n\u003cp\u003e\u003c\/p\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMastering Bread\u003c\/i\u003e is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2020 pg. 103 (EAN 9781984856982, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vetri, Marc\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 27, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Pastry|Cooking (Bread)|Cookbooks|Bread\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984856982\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4C7RGHMISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984856982\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085873316118,"sku":"SP-9781984856982","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984856982_spiral.png?v=1774948570"},{"product_id":"dessert-person-recipes-and-guidance-for-baking-with-confidence","title":"Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eClaire Saffitz\u003c\/b\u003e is the host of \n\u003ci\u003eBon Appétit\u003c\/i\u003e's \n\u003ci\u003eGourmet Makes\u003c\/i\u003e and \n\u003ci\u003eBaking School, \u003c\/i\u003e both on YouTube and iTunes, and contributes stories and recipes to the print magazine. After graduating from Harvard University, Saffitz received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is a wonderful book for experienced bakers--there are plenty of surprises and challenges--and an ideal one for beginners. Look at the Recipe Matrix, choose an easy recipe that doesn't take much time, follow Claire's directions, and chalk up your first win. If you're not already a dessert person, Claire will make you one.\" \n\u003cb\u003e--Dorie Greenspan, author of \u003ci\u003eDorie's Cookies\u003c\/i\u003e and \u003ci\u003eEveryday Dorie \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Claire Saffitz is a skillful and imaginative baker with a knack for writing beautiful recipes. Her gorgeous book will unleash the inner dessert person in a novice and inspire those who know their way around a pastry kitchen. It certainly has a place on my shelf.\" \n\u003cb\u003e--Claudia Fleming\u003c\/b\u003e, \n\u003cb\u003e chef and author of \u003ci\u003eThe Last Course\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\" I've always been a fan of Claire's work at \n\u003ci\u003eBon Appétit\u003c\/i\u003e, and I am most definitely a dessert person, so this book really appeals to me. Her recipes all have modern twists of flavor, but at their core they are the familiar bakes we always want to get into the kitchen for.\" \n\u003cb\u003e--Claire Ptak, Violet Cakes director\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Claire's easier take on the French galette des rois will win over those who want to make one with less fuss, and have more fun doing it. If anyone can turn you into a dessert person, it's Claire. You'll want to make everything in this book, as I do.\" \n\u003cb\u003e--David Lebovitz, author \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e and \u003ci\u003eDrinking French\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you know Claire (and how could you not?), gourmet Doritos and Skittles may come to mind, but she's got so much more up her flour-dusted sleeve. From the subtle flavors of a pear and chestnut cake to miso-spiked buttermilk biscuits, \n\u003ci\u003eDessert Person\u003c\/i\u003e is Claire's personal dissertation on baking.\" \n\u003cb\u003e--Stella Parks, author of \u003ci\u003eBraveTart: Iconic American Desserts\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\" As a lover of all-things-dessert, I instantly identified the same in Claire--a sister in search for creative, delicious ingredients rooted in classic baking technique. She has that rare combination of creative generosity crossed with baking-professor that the very best authors can convey in a book, and it will make this one a classic.\" \n\u003cb\u003e--Elisabeth Prueitt, founder, Tartine\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Dessert is last in a meal but first in many people's hearts. It also, beneath the sweetness, requires a sophisticated mix of time management, architectural thinking, visual seduction, and unexpected restraint. As these recipes prove, Claire Saffitz has all of that, and more.\" \n\u003cb\u003e--Questlove\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Does any chef have a more reassuring and trustworthy voice than Claire Saffitz? Equal parts tireless, hyper-organized technician and empathic cheerleader, Claire presents one of the most convincing arguments I've ever read for diving into the world of baking. If anybody can fell the wall that divides home cooks and home bakers, it's Claire, with her thoroughly modern yet classically elegant desserts.\" \n\u003cb\u003e--Natasha Pickowicz, Pastry Chef \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Exceptional . . . This should become a go-to reference for any home baker.\" \n\u003cb\u003e\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - In her first cookbook, \u003ci\u003eBon Appétit\u003c\/i\u003e and YouTube star of the show \u003ci\u003eGourmet Makes\u003c\/i\u003e offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eIACP AWARD WINNER - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eBon Appétit \u003c\/i\u003e- NPR - \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e- \u003ci\u003eSalon\u003c\/i\u003e - \u003ci\u003eEpicurious\u003c\/i\u003e \u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\"There are no 'just cooks' out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.\"--Claire Saffitz\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eClaire Saffitz is a baking hero for a new generation. In \n\u003ci\u003eDessert Person\u003c\/i\u003e, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2020 pg. 7 (EAN 9781984826961, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/06\/2020 (EAN 9781984826961, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2020 pg. 88 (EAN 9781984826961, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Saffitz, Claire\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 20, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Technique|Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984826961\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08TG5HS2JISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984826961\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085873479958,"sku":"SP-9781984826961","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984826961_spiral.png?v=1774948572"},{"product_id":"everyday-bread-100-recipes-for-baking-bread-on-your-schedule","title":"Everyday Bread: 100 Recipes for Baking Bread on Your Schedule (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBio: America's Test Kitchen publishes award-winning cookbooks, along with \n\u003ci\u003eCook's Illustrated\u003c\/i\u003e and \n\u003ci\u003eCook's Country\u003c\/i\u003e magazines and produces public television's top-rated shows, \n\u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e and \n\u003ci\u003eCook's Country\u003c\/i\u003e. It is also home to an interactive online cooking school that gives students directaccess to test kitchen experts. Its goal is to teach essential recipes and skillsthat will make home cooks more confident in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSimplify the baking equation to add up to bread, of all kinds, on any schedule, as often as every day.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIntroducing the only cookbook to put homemade bread and convenience in the same sentence--whether you're a beginner baker or an enthusiast. Learn seven core recipes and then manipulate them into different shapes and flavors with ease for tons of new breads. Fit bread into your schedule with flexible, customizable timetables. Maybe you're looking to get bread on the table tonight, or maybe spreading steps over a few days is better for you. Recipes follow both paths, with new, streamlined techniques, no specialty equipment, and even loaves with no yeast, kneading, or shaping. You won't believe the chewy, open crumb and ultracrisp crust you'll get from no-knead Dutch oven-baked loaves, the ease of quick breads that come together with a stir, and the dinner possibilities for flatbreads of all kinds. \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBake fast with a lively new roster of quick breads: \u003c\/b\u003e Three-Ingredient Bread mimics yeasted loaves with a simple stir. Potato Biscuits with Bacon are on the dinner table in an hour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMaster 7 core dough recipes and then remix with confidence: \u003c\/b\u003e American Sandwich Bread levels up to loaves swirled with spicy zhoug, crusted with seeds, or shaped into multipurpose buns and bâtards.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eImpress with our reinvented Rustic No-Knead Bread: \u003c\/b\u003e You don't need experience to turn out a beautiful bakery loaf. Cherry-Pistachio Whole-Wheat in a few folds, anyone?\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGet unbelievable crust and crumb with your skillet or Dutch oven: \u003c\/b\u003e No specialty equipment in this book.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMake recipes straight through, or hit the pause button and return when it's convenient: \u003c\/b\u003e Have warm Sticky Buns in the morning or Thai Curry Butter Fan Rolls with dinner, even on a Tuesday.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMake your daily bread do work for your weekly meals: \u003c\/b\u003e Homemade flatbreads like Mushroom Musakhan win over delivery on a weeknight, rustic Spicy Olive Bread makes a topped toast lunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLearn what to do with all the bread you'll make: \u003c\/b\u003e Toast it, top it, crouton it--bread has endless uses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 28, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781954210394\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CLPLMDX4ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781954210394\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":51085875314966,"sku":"SP-9781954210394","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781954210394_1753839488357.png?v=1774948599"},{"product_id":"small-batch-baking-60-sweet-and-savory-recipes-to-satisfy-your-craving-spiral-bound-saura-kline","title":"Small Batch Baking: 60 Sweet and Savory Recipes to Satisfy Your Craving (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSAURA KLINE\u003c\/b\u003e is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. Saura is the author of \n\u003ci\u003eEasy as Pie\u003c\/i\u003e and shares her favorite recipes on SweetSaura.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Pastry chef Saura Kline has done it yet again with her third cookbook of foolproof, professional-quality bakes. This collection of scaled-down recipes is perfect for those who live alone or with small families, or for those who'd rather not have a surplus of treats around the kitchen. Classic cookies and cakes, savory pastries, and personal-sized parfaits are just some of the offerings you'll find among these inventive but approachable recipes. Saura has also included plenty of tips and recommendations for how to successfully bake in small batches, making for a book that is guaranteed to satisfy big cravings.\" \n\u003cstrong\u003e--Sara Mellas, author of \u003cem\u003eThe Easy Baked Donut Cookbook\u003c\/em\u003e and \u003cem\u003eThe One-Pot Casserole Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The concept for \n\u003cem\u003eSmall Batch Baking\u003c\/em\u003e is genius, especially when you want a sweet (or savory!) treat but have a small household. The chef tips, tricks, and insight Saura provides throughout this book are pure gold and will help to enhance the home baker's skills.\" \n\u003cstrong\u003e--Jaime Davis Schick, pastry chef, consultant and instructor, vanillabeanchef.com\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cem\u003eSmall Batch Baking\u003c\/em\u003e is an absolute essential in every kitchen from baking enthusiasts to professionals! Both sweet and savory recipes in the perfect size!\" \n\u003cstrong\u003e--Laurie Rhoden, pastry chef for Talon Lodge and Spa\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmbrace baking on a small scale with perfectly portioned recipes for 2-3 servings \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSometimes we just want to make one (or two) brownies. Enter \u003cem\u003eSmall Batch Baking\u003c\/em\u003e. This indispensable cookbook was created with quick cravings and small dinner parties in mind. Savor fresh, flavorful desserts that make two to three servings per batch. \u003c\/p\u003e\n\u003cp\u003eThis easy-to-follow cookbook features: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e60 sweet and savory recipes\u003c\/strong\u003e-From the buttery comfort of rosemary goat-cheese biscuits to melt-in-your-mouth chai-spiced snickerdoodles, delight in a wide range of recipes that won't require any complex conversions to produce modest portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandy hacks and simple staples\u003c\/strong\u003e-Be prepared for when a hankering hits. Learn what you should have on hand in your pantry, and take advantage of trade secrets like using a muffin tin to make mini pies. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo need for new equipment\u003c\/strong\u003e-You won't have to purchase any new tools or specialty bakeware. These scaled-down sweets can all be prepared using standard pots and pans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eEasily whip up a modest amount of treats, thanks to \u003cem\u003eSmall Batch Baking\u003c\/em\u003e. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKline, Saura\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSAURA KLINE\u003c\/b\u003e is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. 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Whether you're throwing a watch party or hosting members of the Galactic Senate, this cookbook is a must-have for fans of all ages. \n\u003cp\u003e\u003c\/p\u003e - \n\u003cb\u003eOver thirty mouthwatering recipes: \u003c\/b\u003e\n\u003ci\u003eStar Wars: The Official Baking Cookbook \u003c\/i\u003efeatures recipes such as Mustafarian Molten Lava Cakes, Cloud City Marshmallows, Life Day Cake, Loth-Cat Kibble, Keshian Spice Bread, Dagobah Bog Pie, and more. \n\u003cp\u003e\u003c\/p\u003e - \n\u003cb\u003eBake your way through the galaxy: \u003c\/b\u003ePacked with stunning food photography that's sure to inspire your inner chef, this cookbook will transport you to planets such as Kashyyyk, Jakku, Endor, Bespin, Coruscant, and everywhere in between. \n\u003cp\u003e\u003c\/p\u003e - \n\u003cb\u003eFor all skill levels: \u003c\/b\u003eAll types of bakers--from Padawans to Jedi Masters--will be able to enjoy recipes based on the \n\u003ci\u003eStar Wars \u003c\/i\u003egalaxy, from the Skywalker Saga to \n\u003ci\u003eStar Wars Rebels\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e - \n\u003cb\u003eOwn the official \u003ci\u003eStar Wars \u003c\/i\u003ebaking cookbook: \u003c\/b\u003eThis officially licensed guide to the galaxy's best sweets and treats will be a delectable addition to your \n\u003ci\u003eStar Wars \u003c\/i\u003ecollection.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 03\/01\/2022 pg. 117 (EAN 9781647223779, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eInsight Editions\u003cbr\u003e\n\t\t\t\t\t\t\t\tInsight Editions is a pop-culture publisher based in San Rafael, CA.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Insight Editions\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Insight Kids\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 04, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Juvenile Nonfiction|Cooking \u0026amp; Food|Juvenile Nonfiction|Performing Arts|Film|Juvenile Nonfiction|Media Tie-In\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Baking|Cookbooks|Cooking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781647223779\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C5N284ZMISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781647223779\u003c\/p\u003e","brand":"Insight Kids","offers":[{"title":"Default Title","offer_id":51085884031254,"sku":"SP-9781647223779","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781647223779_spiral.png?v=1774948681"},{"product_id":"the-baking-cookbook-for-teens-75-delicious-recipes-for-sweet-and-savory-treats","title":"The Baking Cookbook for Teens: 75 Delicious Recipes for Sweet and Savory Treats (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Our oldest granddaughter loves to bake and this was perfect for her. She made cupcakes the other day with buttercream icing and they were delicious. She was very happy with all the compliments she got.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"My 12 year old daughter loves this. She grew out of all the kid cookbooks but the adult ones weren't as fun for her. This has everything she needed to create new bakery items and so much more for her to learn.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I bought this for my son for his birthday. He uses it all the time and has made several items from the book that all have been very tasty so far. Fairly easy recipes to follow for an amateur chef!\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I ordered this for a granddaughter as part of her Christmas gift. It has a good assortment of recipes, not just sweets! I hope this will encourage her interest in cooking. I appreciate the info in the front explaining cooking basics in simple terms. Granny's going to get a big hug this Christmas!\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I was shopping for a baking book written for teens, not childish, but not too intense either. This book is perfect! Great selection of things teens want to bake, easy to understand and an explanation of baking terms \u0026amp; products the teen will need to understand.\" -- \n\u003cstrong\u003eCustomer Review\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIntroduce a teen to baking with lessons for beginners and easy recipes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTeaching a teen how to bake is easier when the cookbook is made just for them. 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With a background in literature and art, she comes to baking with a visual style and runs her company with a heart for storytelling. When she's not baking sourdoughs for Alchemy Bread in her 1920s bungalow, you can find her bicycling the trails with her three children, picking up veggies and fruit at the farmers market, or checking out cookbooks and picture books at the library.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can truly say that this is the only bread-making book that I have read from beginning to end, like a story. Bonnie takes her pupils by the hand and immerses them in a comprehensive conversation about the bread-making journey. With gentle encouragement, the reader is guided through bite-sized, digestible chunks of simple methodology and techniques. The baker is able to learn as they go. Bonnie masterfully invites the new baker to walk before they can run, starting with straightforward yeasted doughs, then adding inclusions, building ferments, and finally arriving at the recipe for her own bakery's prized Alchemy Sourdough. Bonnie's book is enabling and easy-to-understand. It's a must-have for anyone embarking on the enriching and therapeutic endeavor of making good daily bread. How I wish I had begun my journey with this book!\"-- \n\u003cstrong\u003eTami Isaacs Pearce\u003c\/strong\u003e, owner and bread baker, Karma Bread Bakehouse\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's so nice to have a bread book that's genuine in its commitment to help you succeed! Bonnie's line in the book that says, \"what I hope to do with this book is take you seriously from the start,\" is exactly what every home baker wants and needs to hear. Her message is clear: Get back to basics, use your instincts, relish the small victories, make the bread how you want to eat it, create something good, share it. Real bread is attainable. \n\u003cem\u003eBread Baking for Beginners\u003c\/em\u003e is an inviting framework for successful bread-making, and Bonnie is a truly generous host who invites you into her kitchen.\"-- \n\u003cstrong\u003eJess Wagoner\u003c\/strong\u003e, bread baker and production manager at A\u0026amp;J King Artisan Bakers\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What a sweet joy I found in this book! Bread is the deepest symbol of community, and it is hard to find someone who has baked a more beautiful life than Bonnie O'hara. Here is a knowledgeable teacher, a tender cheerleader, and a joyful friend to teach you how to take the first steps--from building your first yeasted dough to playing with starters. The daunting task of making your own bread seems approachable and warm here, as Bonnie easily mixes anecdotes, bakers' formulas, pictures of her kids laughing, terminology, and beautiful golden loaves within these pages. More than just for beginners, this book lays the foundation for anyone to become a great bread-maker.\"-- \n\u003cstrong\u003eRose Lawrence\u003c\/strong\u003e, founder of Red Bread and pastry chef at Rustic Canyon\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From her self-made bakery at her home in California to the expertly-written pages of her book, Bonnie shows you how to get started--and succeed at--baking healthy, nutritious bread from your own home. As you make your way through her inspirational and approachable book, don't be surprised if the urge to create your very own home bakery starts to take root!\"-- \n\u003cstrong\u003eMaurizio Leo\u003c\/strong\u003e, baker and founder of ThePerfectLoaf.com\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An uncomplicated explanation of a complicated subject. Clear and encouraging, this wonderful book will inspire confidence in those ready to bake their own bread at home.\"-- \n\u003cstrong\u003eRachel Frost\u003c\/strong\u003e, senior bread baker at Della Fattoria\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe guidance you need to go from absolute beginner to artisanal bread baker \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, \u003ci\u003eBread Baking for Beginners\u003c\/i\u003e is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you'll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eKNEAD TO KNOW: \u003c\/b\u003e Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTEPPING SCONES: \u003c\/b\u003e Level up your bread baking skills with recipes that progress from a beginner's, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFROM 'D'OH!' TO DOUGH: \u003c\/b\u003e Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eOhara, Bonnie\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBONNIE OHARA\u003c\/b\u003e is a self-taught sourdough bread baker who has been perfecting her craft since 2010. With a background in literature and art, she comes to baking with a visual style and runs her company with a heart for storytelling. When she's not baking sourdoughs for Alchemy Bread in her 1920s bungalow, you can find her bicycling the trails with her three children, picking up veggies and fruit at the farmers market, or checking out cookbooks and picture books at the library.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ohara, Bonnie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 23, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Garnishing \u0026amp; Food Presentation|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookbooks|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781641521192\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B07VM8VVS7ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781641521192\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51085889765654,"sku":"SP-9781641521192","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_16.png?v=1774948745"},{"product_id":"the-ultimate-guide-to-keto-baking-master-all-the-best-tricks-for-low-carb-baking-success","title":"The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCarolyn Ketchum is the writer, photographer, and evil mastermind behind All Day I Dream About Food, a low-carb and gluten-free food blog. Since its inception in 2010, ADIDAF has become one of the most popular low-carb sites on the web. With over one million page views per month, it has a devoted following among dieters, diabetics, celiacs, and those simply trying to live a healthier lifestyle. Ketchum recipes and photos have been featured in Women's Health, The Huffington Post, Diabetic Living, Redbook, and Shape and on Glamour.com, among other publications. Her mission is to prove to the world that special diets need not be boring or restrictive and that low-carb and gluten-free dishes can be just as good as or better than their conventional counterparts. It's astonishing what can be done with a bag of almond flour, a stick of butter, and a willingness to experiment!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSWEET, SAVORY, DELICIOUS. Think you have to give up baking on a low-carb or keto diet? Think again!\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eGrab an apron and your favorite mixing bowl and get ready to dive in as Carolyn Ketchum brings her passion for low-carb baking to life in \n\u003ci\u003eThe Ultimate Guide to Keto Baking.\u003c\/i\u003e The creator of the popular blog \n\u003ci\u003eAll Day I Dream About Food\u003c\/i\u003e and the author of several beloved cookbooks, Carolyn is famous for her delectable recipes for low-carb baked goods. With this comprehensive cookbook dedicated to ketogenic baking, you too can create mouthwatering baked goods that will satisfy every craving while maintaining your healthy lifestyle. Your family and friends may not even realize that these recipes are keto! \n\u003cp\u003e\u003c\/p\u003eCarolyn's mission is to prove to the world that special diets need not be boring or restrictive. When gestational diabetes forced her to begin watching her carb intake, she channeled her passion for baking and cooking into creating low-carb versions of her favorite treats. It's astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. \n\u003ci\u003eThe Ultimate Guide to Keto Baking\u003c\/i\u003e is an astoundingly comprehensive resource for baking without sugar, wheat flour, or other high-carb ingredients. Carolyn has spent years honing her low-carb baking techniques, and in this book she shares all her secrets. In addition to an extensive review of low-carb baking ingredients and tools, she includes more than 150 thoroughly tested recipes for sweet and savory baked goods, from everyday cookies to special occasion cakes and pies to breads, crackers, and even pizza. \n\u003cp\u003e\u003c\/p\u003eSample recipes include: \n\u003cbr\u003e- Chocolate Mayonnaise Layer Cake \n\u003cbr\u003e- Marble Cheesecake \n\u003cbr\u003e- Dairy-Free Chocolate Chip Skillet Cookie \n\u003cbr\u003e- Key Lime Pie Bars \n\u003cbr\u003e- Maple-Glazed Donuts \n\u003cbr\u003e- Cheddar Garlic Drop Biscuits \n\u003cbr\u003e- Chewy Keto Bagels \n\u003cbr\u003e- Tomato Ricotta Tart \n\u003cbr\u003e- Summer Berry Cobbler \n\u003cp\u003e\u003c\/p\u003eNo matter what you want to bake, \n\u003ci\u003eThe Ultimate Guide to Keto Baking\u003c\/i\u003e has you covered with a wide variety of sweet and savory treats. With this comprehensive cookbook, you can create low-carb goodies that will satisfy every craving while nourishing your body, mind, and soul.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKetchum, Carolyn\u003cbr\u003e\n\t\t\t\t\t\t\t\tCarolyn Ketchum is the writer, photographer, and evil mastermind behind All Day I Dream About Food, a low-carb and gluten-free food blog. Since its inception in 2010, ADIDAF has become one of the most popular low-carb sites on the web. With over one million page views per month, it has a devoted following among dieters, diabetics, celiacs, and those simply trying to live a healthier lifestyle. Ketchum recipes and photos have been featured in Women's Health, The Huffington Post, Diabetic Living, Redbook, and Shape and on Glamour.com, among other publications. Her mission is to prove to the world that special diets need not be boring or restrictive and that low-carb and gluten-free dishes can be just as good as or better than their conventional counterparts. It's astonishing what can be done with a bag of almond flour, a stick of butter, and a willingness to experiment!\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ketchum, Carolyn\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Victory Belt Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e December 03, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Health \u0026amp; Healing|Low Carbohydrate|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Low-carboydrate diet|Baking|Ketogenic diet|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781628603842\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 197480772XISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781628603842\u003c\/p\u003e","brand":"Victory Belt Publishing","offers":[{"title":"Default Title","offer_id":51085891305750,"sku":"SP-9781628603842","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781628603842_1753771218198.png?v=1774948780"},{"product_id":"the-bread-bakers-apprentice-15th-anniversary-edition-mastering-the-art-of-extraordinary-bread-a-baking-book","title":"The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] (Revised) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eIntroduction \u003c\/i\u003e1 \n\u003cp\u003e\u003c\/p\u003eONE. WHAT IS IT ABOUT BREAD? 7 \n\u003cp\u003e\u003c\/p\u003eTWO. DECONSTRUCTING BREAD: A TUTORIAL 25 \n\u003cp\u003e\u003c\/p\u003eAssumptions and Rationales 25 \n\u003cp\u003e\u003c\/p\u003eThe Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48 \n\u003cp\u003e\u003c\/p\u003eTHREE. FORMULAS 109 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eThe Final Grace Note: \u003c\/i\u003eWood-Fired Baking in Bennett Valley 303 \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\u003cb\u003eFormulas\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003ePre-ferments 110 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePâte Fermentée \u003c\/i\u003e111 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003e112 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eBiga \u003c\/i\u003e113 \n\u003cp\u003e\u003c\/p\u003eAnadama Bread 114 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eArtos: \u003c\/i\u003eGreek Celebration Breads 117 \n\u003cp\u003e\u003c\/p\u003eBagels 121 \n\u003cp\u003e\u003c\/p\u003eBrioche and Brioche Relatives 130 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eCasatiello \u003c\/i\u003e137 \n\u003cp\u003e\u003c\/p\u003eChallah 140 \n\u003cp\u003e\u003c\/p\u003eCiabatta 142 \n\u003cp\u003e\u003c\/p\u003eCinnamon Buns and Sticky Buns 150 \n\u003cp\u003e\u003c\/p\u003eCinnamon Raisin Walnut Bread 154 \n\u003cp\u003e\u003c\/p\u003eCorn Bread 157 \n\u003cp\u003e\u003c\/p\u003eCranberry-Walnut Celebration Bread 160 \n\u003cp\u003e\u003c\/p\u003eEnglish Muffins 163 \n\u003cp\u003e\u003c\/p\u003eFocaccia 165 \n\u003cp\u003e\u003c\/p\u003eFrench Bread 174 \n\u003cp\u003e\u003c\/p\u003eItalian Bread 178 \n\u003cp\u003e\u003c\/p\u003eKaiser Rolls 182 \n\u003cp\u003e\u003c\/p\u003eLavash Crackers 186 \n\u003cp\u003e\u003c\/p\u003eLight Wheat Bread 189 \n\u003cp\u003e\u003c\/p\u003eMarbled Rye Bread 191 \n\u003cp\u003e\u003c\/p\u003eMultigrain Bread Extraordinaire 195 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePain à l'Ancienne \u003c\/i\u003e199 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePain de Campagne \u003c\/i\u003e203 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePane Siciliano \u003c\/i\u003e207 \n\u003cp\u003e\u003c\/p\u003ePanettone 211 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePizza Napoletana \u003c\/i\u003e217 \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003ePoolish \u003c\/i\u003eBaguettes 223 \n\u003cp\u003e\u003c\/p\u003ePortuguese Sweet Bread 226 \n\u003cp\u003e\u003c\/p\u003ePotato Rosemary Bread 229 \n\u003cp\u003e\u003c\/p\u003ePugliese 233 \n\u003cp\u003e\u003c\/p\u003eSourdough Bread and Variations 238 \n\u003cp\u003e\u003c\/p\u003eBasic Sourdough Bread 245 \n\u003cp\u003e\u003c\/p\u003eNew York Deli Rye 249 \n\u003cp\u003e\u003c\/p\u003e100% Sourdough Rye Bread 253 \n\u003cp\u003e\u003c\/p\u003ePoilâne-Style \n\u003ci\u003eMiche \u003c\/i\u003e256 \n\u003cp\u003e\u003c\/p\u003ePumpernickel Bread 260 \n\u003cp\u003e\u003c\/p\u003eSunflower Seed Rye 264 \n\u003cp\u003e\u003c\/p\u003eStollen 268 \n\u003cp\u003e\u003c\/p\u003eSwedish Rye ( \n\u003ci\u003eLimpa\u003c\/i\u003e) 274 \n\u003cp\u003e\u003c\/p\u003eTuscan Bread 277 \n\u003cp\u003e\u003c\/p\u003eVienna Bread 280 \n\u003cp\u003e\u003c\/p\u003eWhite Bread: Three Multipurpose Variations 284 \n\u003cp\u003e\u003c\/p\u003eWhole-Wheat Bread 288 \n\u003cp\u003e\u003c\/p\u003eSprouted Wheat and Brown Rice Bread 291 \n\u003cp\u003e\u003c\/p\u003eSprouted Whole Wheat Onion and Poppyseed Bialys 294 \n\u003cp\u003e\u003c\/p\u003eBeyond Ultimate Cinnamon and Sticky Buns 297 \n\u003cp\u003e\u003c\/p\u003ePotato, Cheddar, and Chive Torpedoes 307 \n\u003cp\u003e\u003c\/p\u003eRoasted Onion and Asiago \n\u003ci\u003eMiche \u003c\/i\u003e310\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\" \n\u003cbr\u003e\n\u003cb\u003e--NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Both novice and experienced bakers have cause to celebrate Peter Reinhart's \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e. Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.\" \n\u003cbr\u003e\n\u003cb\u003e --LORA BRODY, author of \u003ci\u003eBasic Baking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works.\" \n\u003cbr\u003e\n\u003cb\u003e --CHARLES VAN OVER, author of \u003ci\u003eThe Best Bread Ever\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Peter has yet again woven a fine tale about great bread, and his passion abounds. In \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, he delivers a tool box of information and insight--tools that empower us to roll up our sleeves and keep those ovens full!\" \n\u003cbr\u003e\n\u003cb\u003e --PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.\" \n\u003cbr\u003e\n\u003cb\u003e --BETH HENSPERGER, author of \u003ci\u003eBread Made Easy\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e. He instructs with gusto in this delightful and comprehensive volume.\" \n\u003cbr\u003e\n\u003cb\u003e --BERNARD CLAYTON, author of \u003ci\u003eThe Breads of France\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Just as bread nourishes the body, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e nourishes the baker's soul. Peter Reinhart's explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.\" \n\u003cbr\u003e\n\u003cb\u003e --FLO BRAKER, author of \u003ci\u003eThe Simple Art of Perfect Baking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning \n\u003ci\u003eWhole Grain Breads\u003c\/i\u003e; the 2002 James Beard and IACP Cookbook of the Year, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e; and the 1999 James Beard Award-winning \n\u003ci\u003eCrust and Crumb\u003c\/i\u003e. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWINNER OF THE JAMES BEARD AND IACP AWARD - Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.\"--Nancy Silverton, chef and co-owner, Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eCo-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. \n\u003cp\u003e\u003c\/p\u003eIn this updated edition of the bestselling \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose \n\u003ci\u003epain à l'ancienne\u003c\/i\u003e has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. \n\u003cp\u003e\u003c\/p\u003eYou'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty \n\u003ci\u003epain de campagne\u003c\/i\u003e, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed \n\u003ci\u003epain à l'ancienne\u003c\/i\u003e, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reinhart, Peter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 06, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Specific Ingredients|Rice \u0026amp; Grains\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607748656\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BW4R29B3ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607748656\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085893730582,"sku":"SP-9781607748656","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607748656_1753775427267.png?v=1774948814"},{"product_id":"food52-genius-desserts-100-recipes-that-will-change-the-way-you-bake-a-baking-book-food52-works","title":"Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKRISTEN MIGLORE is the creative director at Food52.com. She abandoned a career in economics in 2007 to pursue a master's degree in food studies from New York University and a culinary degree from the Institute of Culinary Education. Her writing has since been published in \n\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, and \n\u003ci\u003eThe Atlantic\u003c\/i\u003e, and she was nominated for a James Beard Award for Food52's Genius Recipes column in 2014. The column led to the \n\u003ci\u003eGenius Recipes\u003c\/i\u003e cookbook in 2015, which won an IACP award in 2016 and became a \n\u003ci\u003eNew York Times\u003c\/i\u003e best seller. She lives in Brooklyn and usually has a pastry in her purse. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the \n\u003ci\u003eNew York Times\u003c\/i\u003e--the company celebrates home cooks, giving them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 70,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a million-strong community of fellow talented and curious cooks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For the baker looking for a sure thing with every turn of the page ...\" \n\u003ci\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cb\u003e-- \u003c\/b\u003eNew York Times\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Food52\u003c\/i\u003e's creative director Miglore delivers a solid collection of proven, must-have recipes for an array of desserts. The recipes are sourced from such expert bakers as Rose Levy Beranbaum and Stella Parks, and such chefs as J. Kenji López-Alt and then tested in the \n\u003ci\u003eFood52\u003c\/i\u003e kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"It functions like a treasure hunt, with lovely things casually lurking within the pages ... smart, delicious, understated and, yes, genius.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e--\u003ci\u003eLos Angeles Times \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"When I first got this book in the mail and opened it up, the gorgeousness of it... made me pin myself to the couch for a minute and just go page by page.\" \n\u003ci\u003e\u003cbr\u003e--\u003c\/i\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eEvan Kleiman, \u003ci\u003e Good Food\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"True to the name, the latest sweets-focused book in Food52's Genius Recipes series is a collection of gems.\" \n\u003cb\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e--Departures.com \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Consider this the indispensable baking guide, filled with all the clever hacks... you've been searching for.\" \n\u003cbr\u003e\n\u003cb\u003e--Jessica Yadegaran, \u003ci\u003eMercury News\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003ePraise for \u003ci\u003eGenius Recipes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eGenius Recipes\u003c\/i\u003e is the hands-down winner of the dog-eared page contest -- because it instantly dismisses what might be the most important question asked by a cook confronting a new recipe. Namely, will this work? Of course it will.\" \n\u003cbr\u003e\n\u003cb\u003e--Jenny Rosenstrach, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This is my new favorite cookbook.\" \n\u003cbr\u003e\n\u003cb\u003e--Michael Ruhlman\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I haven't been so delighted by a recipe in ages, or been so rewarded for trusting an author.\" \n\u003cbr\u003e\n\u003cb\u003e--Tejal Rao, \u003ci\u003eBloomberg\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"In book version, \n\u003ci\u003eGenius Recipes\u003c\/i\u003e reads like an epic, culinary \"best of\" boxed set of recipes--the kind you'd actually make.\" \n\u003cbr\u003e\n\u003cb\u003e--Jenni Avins, \u003ci\u003eQuartz\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eIACP AWARD WINNER - \u003c\/b\u003eFood52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)--in a collection that will make you a local legend, and a smarter baker to boot. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003cb\u003eONE OF \u003ci\u003eTHE NEW YORKER\u003c\/i\u003e'S FIFTEEN ESSENTIAL COOKBOOKS - \u003c\/b\u003e \u003c\/b\u003eFeatured as one of the best and most anticipated fall cookbooks by the \u003ci\u003eNew York Times, \u003c\/i\u003e Eater, Epicurious, The Kitchn, Kitchen Arts \u0026amp; Letters, Delish, \u003ci\u003eMercury News\u003c\/i\u003e, \u003ci\u003eSweet Paul\u003c\/i\u003e, and PopSugar.\n\u003cp\u003e\u003c\/p\u003e Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers--and collect them all in one indispensable guide. \n\u003cp\u003e\u003c\/p\u003e This led her to iconic desserts spanning the last century: Maida Heatter's East 62nd Street Lemon Cake, François Payard's Flourless Chocolate-Walnut Cookies, and Nancy Silverton's Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from \n\u003ci\u003eLucky Peach\u003c\/i\u003e, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. \n\u003cp\u003e\u003c\/p\u003e The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it's how to use unconventional ingredients (like \n\u003ci\u003eSunset\u003c\/i\u003e's whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan's three-ingredient cookies). With photographer James Ransom's riveting images throughout, \n\u003ci\u003eGenius Desserts\u003c\/i\u003e is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time--for all the dinner parties, potlucks, bake sales, and late-night snacks in between.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/02\/2018 (EAN 9781524758981, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2018 pg. 117 (EAN 9781524758981, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781524758981, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Miglore, Kristen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 04, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Confectionery\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781524758981\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DMQQQG5XISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781524758981\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085898547478,"sku":"SP-9781524758981","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781524758981_1753770402504.png?v=1774948843"},{"product_id":"the-complete-baking-book-for-young-chefs-100-sweet-and-savory-recipes-that-youll-love-to-bake-share-and-eat","title":"The Complete Baking Book for Young Chefs: 100+ Sweet and Savory Recipes That You'll Love to Bake, Share and Eat! (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A must-have book to keep your young adult cookbook section up-to-date and to support the current trend of creative young bakers. A contemporary and educational cookbook that's once again kid-tested and kid-approved.\" -- \n\u003cstrong\u003e\u003cem\u003eSchool Library Journal\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book makes baking accessible...an inclusive and welcoming text for young chefs.\" -- \n\u003cstrong\u003e\u003cem\u003eBooklist\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Bestseller!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the creators of the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS!\u003c\/p\u003e\n\u003cp\u003eBAKING ISN'T JUST FOR CUPCAKES\u003c\/p\u003e\n\u003cp\u003eWant to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRecipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels--including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more\u003c\/li\u003e\n\u003cli\u003eStep-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen\u003c\/li\u003e\n\u003cli\u003eTestimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBy empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 10\/01\/2019 pg. 101 (EAN 9781492677697, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAmerica's Test Kitchen Kids\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eAMERICA'S TEST KITCHEN is the most authoritative resource for reliable, kitchen-tested recipes and cooking information. They value process, curiosity, practicality, and honesty. 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She is a judge on the primetime ABC series \u003ci\u003eThe Great Holiday Baking Show\u003c\/i\u003e and the PBS series \u003ci\u003eThe Great British Baking Show\u003c\/i\u003e, based on the hit BBC TV program (\u003ci\u003eThe Great British Bake Off\u003c\/i\u003e). Her focus on family food and on recipes that are no fuss, practical, and foolproof have won her a legion of fans worldwide. She lives in England and has five grandchildren--with whom she regularly bakes.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[T]he book satisfies on a number of levels. The recipes themselves are clear and concise and the offerings wide ranging... A solid guide, not just for fans of the show--but it's those fans (and their numbers are growing in the U.S.) who will be clamoring for copies.\" -- \u003cb\u003eBooklist\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781465453235, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Berry, Mary\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 17, 2015\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Cakes\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cake|Pastry|Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781465453235\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1974806332ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781465453235\u003c\/p\u003e","brand":"DK Publishing (Dorling Kindersley)","offers":[{"title":"Default Title","offer_id":51085901234454,"sku":"SP-9781465453235","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781465453235_spiral.png?v=1774948871"},{"product_id":"the-official-harry-potter-baking-book","title":"Official Harry Potter Baking Book (40+ Recipes Inspired by the Films) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJoanna Farrow is a Sussex-based food writer and stylist with over thirty years of experience. She is the author of dozens of cookbooks, including \n\u003ci\u003eDoctor Who: The Official Cookbook\u003c\/i\u003e and \n\u003ci\u003eThe Great British Bake Off Bake It Better: Pastry and Patisserie Cookbook\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e#1 \u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e\u003c\/b\u003e BESTSELLER!\u003c\/b\u003e Bake your way through Hogwarts School of Witchcraft and Wizardry! Inspired by the films, this is the \n\u003cb\u003eONE\u003c\/b\u003e and \n\u003cb\u003eONLY\u003c\/b\u003e official Harry Potter cookbook! Packed with over 40 recipes and gorgeous, eye-catching photography, this baking cookbook is a must-have for every Harry Potter fan. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eDelight in 43 tasty recipes inspired by the Harry Potter films! From Pumpkin Patch Pies to Owl Muffins, Luna's Spectrespecs Cookies to Hogwarts Gingerbread, \u003ci\u003eThe Official Harry Potter Baking Cookbook\u003c\/i\u003e is packed with mouthwatering recipes that will, dare we say, ... \u003ci\u003eensnare the senses\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eHost a Great Hall-inspired feast for your friends or delight in a portion for one. Includes recipes for all kinds of delicious baked goods, as well as nutritional and dietary information. This baking cookbook is great for everyone and includes gluten-free, vegetarian, and vegan recipes as well!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 07\/01\/2021 pg. 82 (EAN 9781338285260, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Farrow, Joanna\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scholastic Inc.\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e July 20, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Juvenile Nonfiction|Cooking \u0026amp; Food|Juvenile Nonfiction|Crafts \u0026amp; Hobbies|Juvenile Nonfiction|Performing Arts|Film|Juvenile Nonfiction|Curiosities \u0026amp; Wonders\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Potter, Harry|Baked products|Hogwarts School of Witchcraft and Wizardry (I|Cookbooks|Baking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781338285260\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0B4KSQ8SJISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781338285260\u003c\/p\u003e","brand":"Scholastic Inc.","offers":[{"title":"Default Title","offer_id":51085907230998,"sku":"SP-9781338285260","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781338285260_1753839465887.png?v=1774948917"},{"product_id":"the-essential-home-ground-flour-book-learn-complete-milling-and-baking-techniques-includes-100-delicious-recipes-spiral-bound-sue-becker","title":"The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSue Becker is a popular speaker and teacher. Since 1992, she has been teaching others the healthful benefits of whole grain nutrition and baking with freshly milled flour. She is a business owner and has a degree in Food Science from the University of Georgia.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eHow to create flour at home.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs.\u003c\/p\u003e\n\u003cp\u003eThis comprehensive how-to details the whole process behind home flour milling with features such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe history of whole grains and grain anatomy\u003c\/li\u003e\n\u003cli\u003eBenefits of commercially milled flour vs home milled flour\u003c\/li\u003e\n\u003cli\u003eTools and equipment for home flour milling\u003c\/li\u003e\n\u003cli\u003eBaking basics including mixing methods and techniques -- the importance of gluten and moisture\u003c\/li\u003e\n\u003cli\u003eGoing with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat\u003c\/li\u003e\n\u003cli\u003eNut flours such as almond\u003c\/li\u003e\n\u003cli\u003eBaking with freshly milled grains.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Home Ground Flour Book\u003c\/i\u003e is ideal for anyone who wants to create their own flours.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBecker, Sue\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSue Becker is a popular speaker and teacher. 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Dylan Hollis\u003c\/b\u003e is a social media personality who has tasked himself with baking and tasting unusual recipes from bygone years. Born and raised on the island of Bermuda, he later attended college at the University of Wyoming to further a career as a jazz pianist and arranger. He stumbled into both baking and social media fame at once in 2020, when quarantine boredom led him to film an investigation of an old cookbook he had collected from an estate sale. Hundreds of recipes later, Dylan now entertains millions across TikTok, YouTube, and Instagram with his unique style and fast jokes. He is the author of the global bestseller \n\u003ci\u003eBaking Yesteryear. \u003c\/i\u003eDylan lives in Laramie, Wyoming.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Hollis has assembled a truly roadworthy collection of American foodstuffs from all 50 states...Let the coast-to-coast baking contests begin!\" - \n\u003cb\u003e\u003ci\u003eBookList \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hollis's culinary road trip unearths some relatively unknown gems...Fans of kitschy culinary nostalgia will happily go along for the ride.\" - \n\u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoin B. Dylan Hollis, #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eBaking Yesteryear, \u003c\/i\u003eon a cross-country culinary journey with 100 uniquely American recipes.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFrom the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this \n\u003ci\u003etour de food, \u003c\/i\u003e B. Dylan Hollis takes you on a delicious road trip to taste everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas. \n\u003cp\u003e\u003c\/p\u003eYou'll be hitting the pavement in vintage style as you journey with Dylan through the culture capitals of America to savor the very best bakes the nation has to offer. 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Hundreds of recipes later, Dylan now entertains millions across TikTok, YouTube, and Instagram with his unique style and fast jokes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe #1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century\n\u003cp\u003e\u003c\/p\u003eFriends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear. \n\u003cp\u003e\u003c\/p\u003eTravel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you'll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s. \n\u003cp\u003e\u003c\/p\u003eDylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he's thrown in a few of the most disastrously strange recipes for you to try if you dare. \n\u003cp\u003e\u003c\/p\u003eA few of Dylan's favorites that are going to have you licking your lips and begging for more include: \n\u003cbr\u003e● 1900s Cornflake Macaroons \n\u003cbr\u003e● 1910s ANZAC Biscuits \n\u003cbr\u003e● 1930s Peanut Butter Bread \n\u003cbr\u003e● 1940s Chocolate Sauerkraut Cake \n\u003cbr\u003e● 1950s Tomato Soup Cake \n\u003cbr\u003e● 1970s Potato Chip Cookies \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBaking Yesteryear\u003c\/i\u003e contains 101 expertly curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We'll leave that to the recipes \n\u003ci\u003e.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hollis, B Dylan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e July 25, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780744080049\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4LWS8H1ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780744080049\u003c\/p\u003e","brand":"DK Publishing (Dorling Kindersley)","offers":[{"title":"Default Title","offer_id":51085914439958,"sku":"SP-9780744080049","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780744080049_1753761076801.png?v=1774948965"},{"product_id":"sweet-tooth-100-desserts-to-save-room-for-a-baking-book-spiral-bound-sarah-fennel","title":"Sweet Tooth: 100 Desserts to Save Room for (a Baking Book) (Spiral Bound)","description":"\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"2\" border=\"0\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Sarah is the baker who showed me desserts should be more than delicious; they should be fun, and \u003ci\u003eSweet Tooth\u003c\/i\u003e proves that to a T. Each recipe is uniquely gorgeous, with an edge of playfulness that comes straight from Sarah herself. Reading this book was like a lesson in dog-earing pages, because trust me, you'll want to make every single thing.\" \u003cb\u003e--Justine Doiron, author of \u003ci\u003eJustine Cooks\u003c\/i\u003e and creator of Justine Snacks\u003c\/b\u003e\u003c\/p\u003e\n\"There's a reason millions of home bakers love Sarah Fennel's Broma Bakery and 100 of them are packed between these covers. From Vanilla Bean-Blackberry Scones to a three-layer Espresso Martini Cake, these are recipes to make us happy from morning to midnight. \u003ci\u003eSweet Tooth\u003c\/i\u003e is like being in the kitchen with Sarah, and that's a treat.\" \u003cb\u003e--Dorie Greenspan, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"In Sarah Fennel's first cookbook, \u003ci\u003eSweet Tooth\u003c\/i\u003e, she hands her baking cheat codes over to anyone looking to weave a bit of sweetness into their busy lives. From make-ahead strategies to treats you can prep in as little as 15 minutes, she's got you covered. Her fab mix of creativity (Hello, Coffee Cake Cookies!), jaw-dropping pics, and down-to-earth tips will seriously level up your baking game. \u003ci\u003eSweet Tooth\u003c\/i\u003e is a must-have for the baking enthusiast.\" \u003cb\u003e--Jocelyn Delk Adams, award winning author of \u003ci\u003eEveryday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\" \u003ci\u003eSweet Tooth\u003c\/i\u003e is the modern-day baking bible. Sarah not only knows how to craft creative and nostalgic recipes that are somehow exactly what you want to bake (and eat), but she also has decades of experience that equip you with exactly what you need to do to troubleshoot, substitute, and avoid any baking fails. Her expertise shines through in each recipe, almost like having your (hilarious) best friend in the kitchen holding your hand each step of the way. Oh, and the Dessert for One chapter? Genius!\" \u003cb\u003e--Carissa Stanton, author of \u003ci\u003eSeriously, So Good\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"I have been craving a book by Sarah for years, and she has delivered! The recipes are absolutely drool-worthy, playful, yet still approachable--even for the most novice bakers! Sarah's absolutely gorgeous photos and detailed instructions invite you in from the moment you open the book. From desserts loved by all like her Oatmeal Chocolate Chip Cookies to more adventurous sweets like her Espresso Martini Cake, Sarah delivers excitement and creativity in every single page. An instant classic!\" \u003cb\u003e--Monique Volz, creator of Ambitious Kitchen and author of \u003ci\u003eThe Ambitious Kitchen Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eSarah Fennel\u003c\/b\u003e is a self-taught baker and photographer. Her website, Broma Bakery, and her social platforms attract millions of fans monthly. She lives in New York City with her husband, Alex, and their dog, Tilly.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"Stunning, delicious, minimal effort: Meet your new favorite go-to baking book for all things sweet and nostalgic by social media star and viral baker Sarah Fennel of Broma Bakery. When Sarah Fennel launched her website Broma Bakery in 2010, little did she know that 10 years later her brown butter chocolate chip cookie recipe would have more than 2.5 million views across social media! Fans flock to her blog and feeds for easy and ultra-bakeable recipes like Sugar Cookie Bars, Cinnamon Bun Cake, and Hot Chocolate Cookies that spin nostalgic trends and favorites into totally updated and beyond delicious treats. In her first cookbook, she divides 100 recipes for easy bakes into chapters like Elevated Nostalgia (Peanut Butter + Jelly Swirled Blondies), Inventive Sweets (Espresso Martini Cake), Brunch Bakes (Raspberry Croissant Bread Pudding), Almost Too Pretty (Salted Caramel Pot de Cremes), and Holiday Baking (Coconut Cake Snowballs). Her fans also love single-serve sweets, so in Sweet Tooth, they get a whole chapter of them-like Molten Lava Cakes for Two and Small-Batch Blueberry Muffins. Tips and key intel abound, including a baker's pantry (ofc!), a whole section devoted to never overbaking again, storage strategies, and pan prep. Useful, playful, and with often-times \"I can't believe it was so easy!\" instructions, these recipes suit beginners, pros, and anyone who has a sweet tooth\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - 100 stunning, delicious, must-bake recipes for everyone who saves room for dessert from the wildly popular baker and social media star behind Broma Bakery.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003e\"These are recipes to make us happy from morning to midnight. \u003ci\u003eSweet Tooth \u003c\/i\u003eis like being in the kitchen with Sarah, and that's a treat.\"--Dorie Greenspan, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nSarah Fennel began her website, Broma Bakery, as a hobby that combined her love of baked goods with her passion for photography. Soon, millions of readers fell in love with her reliable recipes for nostalgic desserts with a modern twist like \u003cb\u003eStrawberry Shortcake Cake, Oatmeal Cream Cookies, \u003c\/b\u003e and \u003cb\u003eWhite Chocolate Brownies\u003c\/b\u003e.\n\u003cp\u003e \u003c\/p\u003e\nIn \u003ci\u003eSweet Tooth, \u003c\/i\u003e Sarah introduces brand-new recipes--like \u003cb\u003eEspresso Martini Cake\u003c\/b\u003e and \u003cb\u003eVanilla Bean-Blackberry Scones\u003c\/b\u003e--and shares a few classic fan favorites too, including her \u003cb\u003eBest Chocolate Chip Cookies in the World\u003c\/b\u003e, shared, liked, and commented on by millions of fans. Whether you're a new or experienced baker, the tips and insights throughout the book will make your cakes fluffier and crusts flakier while building confidence along the way. With an essential baker's pantry and a guide to never overbaking again, Sarah sets you up for success with each recipe, from \u003cb\u003eSmall Batch Blueberry Muffins, \u003c\/b\u003e a make-ahead \u003cb\u003eTiramisu Icebox Cake, \u003c\/b\u003eand an impressive \u003cb\u003eApple Rose Tart \u003c\/b\u003efor a crowd.\n\u003cp\u003e \u003c\/p\u003e\nIrresistible, entertaining, and with \"I can't believe it was so simple!\" instructions \u003ci\u003e, Sweet Tooth\u003c\/i\u003e is for bakers of all levels. The only requirement? A deep, unwavering love for dessert.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/16\/2024 (EAN 9780593581995, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fennel, Sarah\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 08, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593581995\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DHDC1GPVISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593581995\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085920633110,"sku":"SP-9780593581995","price":34.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593581995_1753773960076.png?v=1774949018"},{"product_id":"mary-berrys-baking-bible-revised-and-updated-with-over-250-new-and-classic-recipes-spiral-bound-mary-berry","title":"Mary Berry's Baking Bible: Revised and Updated: With Over 250 New and Classic Recipes (Revised) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDame Mary Berry\u003c\/b\u003e is a BBC British television presenter and author of more than eighty cookbooks, including \n\u003ci\u003eCooking with Mary Berry\u003c\/i\u003e, \n\u003ci\u003eEntertaining with Mary Berry\u003c\/i\u003e, \n\u003ci\u003eMary Berry Love to Cook\u003c\/i\u003e, \n\u003ci\u003eMary Berry's Simple Comforts\u003c\/i\u003e, \n\u003ci\u003eMary Berry's Complete Cookbook, \u003c\/i\u003e and \n\u003ci\u003eMary Berry's Ultimate Cake Book\u003c\/i\u003e. She was a judge on \n\u003ci\u003eThe Great British Baking Show\u003c\/i\u003e and has regular cooking shows on BBC.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Cráeme Brãulâee Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBaking legend Mary Berry, longtime judge of \u003ci\u003eThe Great British Baking Show\u003c\/i\u003e, presents this revised and updated edition of her seminal baking book, featuring 250 recipes, including 20 all-new bakes, updated photography, and Americanized measurements.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMary Berry's Baking Bible\u003c\/i\u003e has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Cakes: \u003c\/b\u003e Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eCookies and Bars: \u003c\/b\u003eMelting Moments; Orange and Chocolate Shortbread; Bakewell Slices \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eTraybakes: \u003c\/b\u003e Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eTarts and Pastries: \u003c\/b\u003e French Apple Tart; Chocolate Eclairs; Profiteroles \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eBreads: \u003c\/b\u003eCrunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003ePuddings and Pies: \u003c\/b\u003eSticky Apricot Pudding; Classic Apple Pie; Crème Brûlée \n\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e- \u003c\/b\u003eCheesecakes: \u003c\/b\u003e American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie \n\u003cp\u003e\u003c\/p\u003eReaders will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2023 pg. 103 (EAN 9780593578155, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/19\/2023 (EAN 9780593578155, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Berry, Mary\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 09, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Baked products|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593578155\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C4Q8BD7VISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593578155\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085921616150,"sku":"SP-9780593578155","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593578155_spiral.png?v=1774949037"},{"product_id":"dolci-american-baking-with-an-italian-accent-a-cookbook","title":"Dolci!: American Baking with an Italian Accent: A Baking Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRENATO POLIAFITO is a two-time James Beard Award nominee and the owner of Ciao, Gloria, a bakery and café in Prospect Heights, Brooklyn, that opened in 2019. This is his fifth cookbook, but he considers \n\u003ci\u003eDolci!\u003c\/i\u003e his first \"solo album.\" CASEY ELSASS is a food writer, recipe developer, and cookbook author living in Brooklyn, New York.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Renato Poliafito's excellent new cookbook, \n\u003ci\u003eDolci!, \u003c\/i\u003eis a double delight. First of all, it is a treat just to flip through the pages and admire the photographs by Kevin Miyazaki. They will make you not only want to make the recipes but travel to Italy. And secondly, Renato's stunning array of sweet and savory dishes is so tempting the only problem you will have is picking which one to make. The Sicilian Sticky Buns or the Tricolore Bombolini? The Limoncello Pistachio Tart or Chocolate Amaro Pecan Pie? Such difficult--and delicious--decisions!\" --Nancy Silverton, founder of La Brea Bakery and chef\/owner of the Mozza Restaurant Group \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDolci! \u003c\/i\u003eis beautiful, evocative, and practical--a brilliant hat trick: The pictures are dreamy; Renato's stories transport us to the places that shaped his passion for baking; the recipes are road maps to making every day more delicious. As much a love letter to the baking traditions of two cultures as a cookbook to treasure, \n\u003ci\u003eDolci! \u003c\/i\u003eis sweet in every way.\" --Dorie Greenspan, \n\u003ci\u003eNew York Times \u003c\/i\u003ebest-selling cookbook author \n\u003cp\u003e\u003c\/p\u003e\"Renato Poliafito perfectly illustrates the Italian love affair with desserts \n\u003cbr\u003ein this breathtaking new book. If you're interested in becoming a more precise and authentic Italian baker, Renato is your man and \n\u003ci\u003eDolci! \u003c\/i\u003eis your book.\" --Giada De Laurentiis \n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDolci!\u003c\/i\u003e is a beautiful collection that straddles Italian and American baking. Think Amaro Root Beer Float, Honey-Ricotta Black and Whites, tiramisù-inspired rice krispie treats. The recipes are so eye-catching your hand will unknowingly scribble a grocery list as you're reading them.\" -- \n\u003ci\u003eEpicurious\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"I actually cheered out loud when Renato told me he was writing a new cookbook--that's how wonderful his cooking is and how much I need (and you do too!) a new collection of his recipes to make at home.\" --Deb Perelman, food writer and cookbook author, \n\u003ci\u003eSmitten Kitchen Keepers\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Renato Poliafito hits the sweet spot in \n\u003ci\u003eDolci!, \u003c\/i\u003ewith favorite desserts from his popular (and my favorite) bakery in Brooklyn--Ciao, Gloria. He turns his years of baking experience and his Italian American heritage into reimagined rainbow cookies (a cake, Spumoni Loaf!), Amaretto Caramel Brownies, and a bitter\/sweet Chocolate Amaro Pecan Pie, as well as savory snacks for aperitivo. Grazie mille to Renato for sharing this outstanding collection of recipes, so anyone . . . and everyone, can make them at home.\" --David Lebovitz, author of \n\u003ci\u003eMy Paris Kitchen \u003c\/i\u003eand \n\u003ci\u003eDrinking French\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Bravo, Renato, I love this book! Although I am a savory chef, I adore my desserts. Now that I've found \n\u003ci\u003eDolci!, \u003c\/i\u003eI know where to go for the recipes. It encompasses everything from traditional Italian to Italian American to American favorites: crostatas, biscotti, tortas, and spoon desserts, along with specialties like Zeppole di San Giuseppe, Torrone, Rum Babà, Cannoli Croccante, and more. It also includes breads, focaccias, pizza, and favorite snacks like arancini, suppli, and Mozzarella in Carrozza. There's even a chapter that includes a few cocktails so popular at the Italian aperitivo. A must-have recipe book for your cookbook shelf.\" --Lidia Bastianich, author of \n\u003ci\u003eLidia's From Our Family Table to Yours\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Picking up \n\u003ci\u003eDolci! \u003c\/i\u003ebrought me back to every incredible food trip I have had in Italy and made me want to book a flight back right now. In lieu of that, I can't wait to take the recipes in this book and bake to my heart's content in my kitchen. From old favorites like Cassata to exciting new recipes like Aperol Spritz Cake (yes, please!), Renato has captured the joy and spirit of the beloved Italian grandmother combined with the science-minded pastry chef and created a book you'll turn to again and again.\" --Joanne Chang, pastry chef\/founder, Flour Bakery + Cafe \n\u003cp\u003e\u003c\/p\u003e\"Renato's pastries are so lovely, so delicious, and so transportive that you may miss what props it all up: a meticulous attention to detail, a chef's eye for organization, and a unique point of view that intersects beloved Italian (cassata!) and American (bundt!) baking traditions.\" --Natasha Pickowicz, James Beard-nominated pastry chef and author of \n\u003ci\u003eMore Than Cake\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDolci! \u003c\/i\u003egives you the permission slip you've been waiting for to embrace the Italian art of savoring the sweetness of life. Each creative treat will undoubtedly make you hungry and transform any moment into a spirited occasion.\" --Jerrelle Guy, author of \n\u003ci\u003eBlack Girl Baking \u003c\/i\u003eand founder of CFB Kitchen \n\u003cp\u003e\u003c\/p\u003e\"I have been a fan of Renato and his baking skills since his time at Baked, the cult bakery in Brooklyn that launched a thousand brookies. I was relieved and delighted when he opened Ciao, Gloria, an impeccably designed mirror of his Italian American heritage. In \n\u003ci\u003eDolci!, \u003c\/i\u003eRenato, with his unbridled love of Ferrero Rocher and Nutella (same, Renato, same), pushes this synergy further, filling the book with seductive modern classics. There is a thrill- ing tension between American and Italian flavors and techniques, blended so seamlessly that it feels natural and intuitive. Because, of course, every tiramisu needs malted milk powder. And who doesn't want a taralli that tastes like a Cheez-It? Or a black-and-white cookie, so quintessentially NYC, made with ricotta and honey. Properly genius and an essential addi- tion to your baking collection.\" --Miroslav Uskokovic, pastry chef\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAN \u003ci\u003eLA TIMES \u003c\/i\u003eBEST COOKBOOK OF THE YEAR - A \u003ci\u003eREAL SIMPLE \u003c\/i\u003eBEST COOKBOOK OF THE YEAR - A \u003ci\u003eTASTING TABLE \u003c\/i\u003eBEST COOKBOOK OF THE YEAR Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn--Italian and Italian American-ish cakes, cookies, pies, pastries, \u003cb\u003edesserts, tarts, savories, and breads \u003c\/b\u003efrom the James Beard Award-nominated brains behind one of America's best bakeries\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIACP BOOK AWARD NOMINEE\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eA joyous celebration of Italian, American, and Italian American tastes and traditions, \n\u003ci\u003eDolci!\u003c\/i\u003e is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New--with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. \n\u003cp\u003e\u003c\/p\u003ePoliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini--and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, \n\u003ci\u003eDolci!\u003c\/i\u003e hits the sweet spot between Italian and American baking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2024 pg. 113 (EAN 9780593537183, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/06\/2024 (EAN 9780593537183, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2024 pg. 5 (EAN 9780593537183, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/11\/2024 (EAN 9780593537183, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2024 pg. 5 (EAN 9780593537190, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Poliafito, Renato\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e June 25, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Desserts|Cooking, Italian|Cooking, American|Baked (Bakery)|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593537183\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0D8C44JC2ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593537183\u003c\/p\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":51085922795798,"sku":"SP-9780593537183","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593537183_spiral.png?v=1774949045"},{"product_id":"a-slow-rise-favorite-recipes-from-four-decades-of-baking-with-heart-by-daniel-leader-spiral-bound","title":"A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDaniel Leader \u003c\/b\u003estudied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. His groundbreaking books \n\u003ci\u003eBread Alone\u003c\/i\u003e and \n\u003ci\u003eLocal Breads\u003c\/i\u003e are both IACP Award winners. His 2019 book, \n\u003ci\u003eLiving Bread\u003c\/i\u003e, brought home a James Beard Award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Decades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. A Slow Rise charts its legendary history and showcases its most beloved recipes. The heart of Dan's baking philosophy is his embrace of soft-skill baking-seeing, feeling, smelling, and even listening to your dough-over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill. Here, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns. A celebration of baking with heart and soul, A Slow Rise is a must-have for serious and novice home bakers alike\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eA Slow Rise \u003c\/i\u003eis the story of Dan's journey in baking, with patience, passion, and dedication to an art he conceives of systemically. Through stories and recipes, he recounts his explorations and business developments in serving the Hudson Valley communities, and feeding the Ameri­can bread tradition at large.\" \n\u003cbr\u003e\n\u003cb\u003e--APOLLONIA POILÂNE, author of \u003ci\u003ePoilâne\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"In \n\u003ci\u003eA Slow Rise\u003c\/i\u003e, Daniel Leader transcends the bound­aries of traditional bread baking to explore the artistry behind an array of beloved baked goods. Through Leader's expert guidance, \n\u003ci\u003eA Slow Rise \u003c\/i\u003eemerges as a seminal work that celebrates the joy of baking in its many forms, encour­aging bakers to cultivate patience, skill, and creativity in their culinary ventures. It is an essential read for anyone eager to dis­cover the transformative power of baking, shared with heart and unparalleled ex­pertise.\" \n\u003cbr\u003e\n\u003cb\u003e--FRANCISCO MIGOYA, head of innovation at Noma and coauthor of \u003ci\u003eModernist Bread\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Leader's recipes in \n\u003ci\u003eA Slow Rise \u003c\/i\u003eare the delicious 'result of every piece of knowl­edge and experience [he's] acquired over the years, ' and aren't we the luckier for it. From Fig and Pistachio Rye Bread to Yeasted Baguettes and sourdough croissants (and even a Chilled Chocolate Tart for the sweets-lovers among us), I want to make--and eat--everything.\" \n\u003cbr\u003e\n\u003cb\u003e--JESSIE SHEEHAN, author of \u003ci\u003eSnackable Bakes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Dan Leader is a wise and seasoned baker and a terrific storyteller. In \n\u003ci\u003eA Slow Rise \u003c\/i\u003ehe shares many fun and interesting experiences from his past forty years of baking. This book is packed with information on the most important topics of today--local flours, fermentation, and sourdough--making it an essential book for all bakers. Dan has taken the time to research the best ways to do ev­erything; he gives clear instructions and timing for every process, and he shares a whole bakery full of deliciousness between the front and back covers.\" \n\u003cbr\u003e\n\u003cb\u003e--AMY SCHERBER, founder of Amy's Bread\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDecades before sourdough took over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country's first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. \n\u003ci\u003eA Slow Rise \u003c\/i\u003echarts its legendary history and showcases its most beloved recipes. \n\u003cp\u003e\u003c\/p\u003eThe heart of Dan's baking philosophy is his embrace of soft-skill baking--seeing, feeling, smelling, and even listening to your dough--over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it's the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill. \n\u003cp\u003e\u003c\/p\u003eHere, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns. \n\u003cp\u003e\u003c\/p\u003eA celebration of baking with heart and soul, \n\u003ci\u003eA Slow Rise\u003c\/i\u003e is a must-have for serious and novice home bakers alike.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leader, Daniel\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 15, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Pastry|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cooking (Bread)|Sourdough bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593421581\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999283ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593421581\u003c\/p\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":51085924466966,"sku":"SP-9780593421581","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593421581_spiral.png?v=1774949061"},{"product_id":"richard-hart-bread-intuitive-sourdough-baking-by-richard-hart-spiral-bound","title":"Richard Hart Bread: Intuitive Sourdough Baking (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRichard Hart\u003c\/b\u003e is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A comprehensive guide to the art, craft, and joy of baking bread at home featuring 60 recipes for sweet and savory loaves, from the bread master behind Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine. In Untitled A Book About Bread, Richard Hart lays out the art of baking artisanal breads using an intuitive roadmap. Rather than focusing obsessively on precise formulas and complicated shaping, Richard teaches aspiring bakers key techniques they can apply for all loaves. He also encourages them to be observant: to think about their environment (is it humid, hot, or cold?), notice their starter (how big are the bubbles?), consider the dough (is it sticky?), and pay attention to how it reacts when it's divided, shaped, scored, and baked. With a humorous and reassuring voice, Untitled A Book About Bread guides readers through making 60 different loaves, including Richard's signature sourdough city loaf, pan loaves, sweet breads, flatbreads, and more, without getting overly scientific. By learning how to see, taste, and touch like a master, bakers can trust their instincts to make wonderful breads from crackling sourdoughs to rich rye pan loaves. And Richard's world-class breads are often very simple to make, skipping laborious kneading and fussy shaping-he teaches readers how to let the dough do most of the work. In addition to gorgeous photos taken at the bakery, around Copenhagen, and in the wheat fields of Italy, this book includes QR codes linking to a variety of technique videos for additional support. For Richard, the secret to baking great bread is using touch and feel to understand your dough, embracing all the great loaves you'll make along the way\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Sourdough bakers have a serious contender for a new bread bible.\" \n\u003cb\u003e--\u003ci\u003ePlate\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"What makes this book different from others on bread baking, as Hart addresses immediately in the introduction, is that he's 'more of a sensualist than a scientist.' So while there can be no circumnavigating the necessary sourdough starters, the weighing of ingredients and the precision of recipes, something of Hart's famous ebullience translates on the page. He is the guide who urges you to mix dough by hand, to inhale the aromas of bread through every step.\" \n\u003cb\u003e--\u003ci\u003eLA Times\u003c\/i\u003e, \"Best Cookbooks of 2024\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is for all the dreamers. For people who aren't afraid of making mistakes. We need more touch and feel and smell and taste. This book will provide a path of love and misery in trying but if we don't try, we will never know so it's worth it! Break your brain or bake your heart.\" \n\u003cb\u003e--Matty Matheson\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Richard Hart restores the heart to bread baking. He urges us to trust our senses over strict science. Like learning an instrument, baking bread demands patience, practice, precision, but above all, a passion. We're all safe in Hart's hands.\" \n\u003cb\u003e--Yotam Ottolenghi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Richard Hart Bread\u003c\/i\u003e is in a league of its own. Undoubtedly one of the world's greatest bakers, I have two words of advice for you: Buy it. Even if you have already mastered the usual suspects--a baguette, pain au levain, a whole grain loaf--now it's time to earn your doctorate in baking. Richard's book will guide you to baking greatness.\" \n\u003cb\u003e--Nancy Silverton\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Richard is the bread whisperer. Having been in the trenches with him, I've seen it firsthand. Next to his family, I don't think there's anything in the world Richard cares more about than bread--it's more than a job, breadmaking courses through his veins. So when diving into the pages of this book, you're getting a piece of his soul. Each word, each method, it's steeped in his essence. The passion, the meticulous care--it's all here. This book isn't just about bread; it's a type manifesto of Richard's lifelong quest for that fleeting (life affirming) moment of a perfect bake. It is a testament to the art and craft of baking. Trust me, you can taste the difference.\" \n\u003cb\u003e--Rene Redzepi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Even if you have shelves and shelves of bread books, you'll still want this one!\" \n\u003cb\u003e--Nigella Lawson\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/25\/2024 pg. 1 (EAN 9780593234297, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hart, Richard\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 05, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Bread)|Bread|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593234297\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999291ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593234297\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085926170902,"sku":"SP-9780593234297","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593234297_1753763348215.png?v=1774949079"},{"product_id":"all-about-cookies-a-milk-bar-baking-book-spiral-bound-christina-tosi","title":"All about Cookies: A Milk Bar Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChristina Tosi\u003c\/b\u003e is the two-time James Beard Award-winning chef and owner of Milk Bar, with locations in New York City, Toronto, Los Angeles, Boston, Las Vegas, and Washington, D.C. She was also a judge on Fox's \n\u003ci\u003eMasterChef Junior\u003c\/i\u003e series, was featured on the hit Netflix docu-series \n\u003ci\u003e Chef's Table: Pastry, \u003c\/i\u003e and hosts the Netflix series \n\u003ci\u003eBake Squad.\u003c\/i\u003e She is the author of \n\u003ci\u003e Momofuku Milk Bar, Milk Bar Life, All About Cake, Milk Bar: Kids Only, Dessert Can Save the World, \u003c\/i\u003e and, for children, \n\u003ci\u003eEvery Cake Has a Story.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of \u003ci\u003eBake Squad\u003c\/i\u003e, and inventor of the Compost Cookie.\u003c\/b\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eAll About Cookies\u003c\/i\u003e, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar's fan favorites. No cookie form is left unturned, from classic crispies to sandies, sammies, chewies, bars, and even no-bakes. She remixes an old classic into the marbled chocolate s'more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich. \n\u003cp\u003e\u003c\/p\u003eAnd all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. Whether you're swapping out peanut butter for marshmallow fluff or adding Milk Bar's famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. \n\u003ci\u003eAll About Cookies\u003c\/i\u003e will have you rushing to preheat your oven and push your culinary boundaries to the next level.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/17\/2022 (EAN 9780593231975, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2022 pg. 125 (EAN 9780593231975, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tosi, Christina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 01, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookies|Baking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593231975\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BJW3H2KZISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593231975\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085926629654,"sku":"SP-9780593231975","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593231975_spiral.png?v=1774949085"},{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-spiral-bound-maurizio-leo","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMaurizio Leo\u003c\/b\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \n\u003ci\u003eFood52\u003c\/i\u003e, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for \n\u003ci\u003eEdible New Mexico\u003c\/i\u003e, the Bread Baker's Guild of America, and \n\u003ci\u003eBread Magazine\u003c\/i\u003e. He's spent the past decade baking bread in Albuquerque, New Mexico.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Reminiscent of a textbook (in the best way possible), this book breaks down every single step and variable involved in baking naturally leavened bread. With entire chapters dedicated to 'Your First Sourdough Loaf' and 'Sourdough Science 101, ' I can't imagine a more thorough guide to the sourdough making process.\" \n\u003cb\u003e--Anabelle Doliner, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Leo's journey from amateur to wonk makes this guide more lucid than many professionally written books: he, too, started from scratch. \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e is both for teaching beginners to think like bakers and for those still making \n\u003ci\u003epain\u003c\/i\u003edemic baguettes who want to go leagues deeper.\" \n\u003cb\u003e--Christine Muhlke, \u003ci\u003eAir Mail\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eThe Perfect Loaf \u003c\/i\u003eMaurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. In his organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.\" \n\u003cb\u003e--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Maurizio Leo's book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.\" \n\u003cb\u003e--Jennifer Latham, author of \u003ci\u003eBaking Bread with Kids\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you've ever tasted is a must have for anyone who loves bread.\" \n\u003cb\u003e--Dan Richer, author of \u003ci\u003eThe Joy of Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.\" \n\u003cb\u003e--Jeffery Hamelman, baker and author of \u003ci\u003eBread: A Baker's Book of Techniques and Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"For those looking to make professional-quality bread and perfect every element of baking bread at home, \n\u003ci\u003eThe Perfect Loaf \u003c\/i\u003ewill guide you there by giving you not just recipes but also the tools to think like a baker.\" \n\u003cb\u003e--Bryan Ford, author of \u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"For the home and professional baker, Maurizio's deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.\" \n\u003cb\u003e--Chris Bianco, author of \u003ci\u003eBianco\u003c\/i\u003e and chef\/owner of Pizzeria Bianco\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at \u003ci\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eONE OF \u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eMaurizio Leo's blog The Perfect Loaf is \n\u003ci\u003ethe\u003c\/i\u003e go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough--plus the tools and confidence to explore beyond. \n\u003cp\u003e\u003c\/p\u003eRecipes cover flavorful, crowd-pleasing favorites: \n\u003cbr\u003e\n\u003cli\u003e\n\u003cb\u003eEssential freeform loaves: \u003c\/b\u003e Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePan loaves: \u003c\/b\u003e Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePizza and flatbread: \u003c\/b\u003e Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBuns, rolls, and more: \u003c\/b\u003e Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweets: \u003c\/b\u003e Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka \u003c\/li\u003e\n\u003cbr\u003eBeginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have--like how to store a sourdough starter long-term, how bakers' percentages actually work, and a visual guide to common \"bread fails\" and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/03\/2022 (EAN 9780593138410, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leo, Maurizio\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 08, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Sourdough bread|Fermentation|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593138410\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BKLTSGB9ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593138410\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085928005910,"sku":"SP-9780593138410","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593138410_1753773959537.png?v=1774949102"},{"product_id":"natures-candy-timeless-and-inventive-recipes-for-creating-and-baking-with-candied-fruit-spiral-bound","title":"Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eNature's Candy\u003c\/i\u003e is proof that even a cookbook can move you to tears, as it did to me as I began flipping through the pages and taking in her calm prose, fresh ideas, and inviting photographs. Here is a book that truly does not resemble anything else on the shelves today; that addresses the fascinating culinary history of candying with warmth and inclusivity and wit; that contains photo after photo of show-stopping invention and glamor.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Among the tour de force [BIG] baking books this season.\" \n\u003cbr\u003e\n\u003cb\u003e--DORIE GREENSPAN\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a longtime baker and knitter, I was already convinced that making things with your hands has value. But Camilla Wynne's third cookbook, \n\u003ci\u003e Nature's Candy\u003c\/i\u003e, added a sparkly, sugar-coated dimension to my belief... From the resurgence of tanghulu on TikTok to timeless holiday bakes such as fruitcake and stollen, candied fruit is both of the moment and everlasting. Wynne's approach to making and baking with it proves that finding beauty in the process is reason enough.\" \n\u003cbr\u003e-- \n\u003cb\u003e\u003ci\u003eNational Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Nature's Candy\u003c\/i\u003e is a playfully written, casually astonishing cookbook filled with recipes for candied fruit and show-stopping goods to make with it.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBaa Baazaar\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am obsessed with Camilla's magical, jewel-like fruit candies. In these pages, she generously shares all of her tricks. Her technique is spotless and her explanations are effortless. Anyone, novice to expert, can create gorgeous, candied fruit with Camilla's sweet guidance.\" \n\u003cbr\u003e\n\u003cb\u003e--ZOË FRANÇOIS\u003c\/b\u003e, author of \n\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eNature's Candy\u003c\/i\u003e not only teaches you the how and why behind candying fruit, but also provides a comprehensive foundation for candying any fruit you encounter. The trouble with a book as well-written and accessible as this is that everypiece of fruit you find will have you asking, 'I wonder how this will taste candied?'\" \n\u003cbr\u003e-- \n\u003cb\u003eMAURIZIO LEO\u003c\/b\u003e, author of the James Beard Award-winning \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Camilla is a master of fruit preservation and makes candying fruit a super approachable and delightful kitchen project in this gorgeous resource. She breaks down the process for all skill levels, then teaches us the amazing ways to use all of the beautiful candy we've made. Her oatmeal cookies have become a staple in my house, and who can resist tying lengths of candied lemon peel into dainty bows to decorate a cake?\" \n\u003cbr\u003e-- \n\u003cb\u003eYOSSY AREFI\u003c\/b\u003e, author of \n\u003ci\u003eSnacking Bakes\u003c\/i\u003e and \n\u003ci\u003eSnacking Cakes\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Few chefs can communicate with equal measures of expertise and open heartedness like Camilla Wynne, who has seemingly made it her life's mission to share her love of fruit preservation with the world. And for that, we are so, so grateful. In the dazzling \n\u003ci\u003eNature's Candy\u003c\/i\u003e, she has set her sights on creating and baking with candied fruit, a topic that may seem esoteric and peculiar to some, but to Camilla is a vast, scrumptious world brimming with possibility and joy.\" \n\u003cbr\u003e-- \n\u003cb\u003eNATASHA PICKOWICZ\u003c\/b\u003e, author of \n\u003ci\u003eMore Than Cake\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The only book you need for elevating seasonal fruits and vegetables into glistening jewels of flavor. Camilla offers insight into time-honored preserving methods with her own creative genius as a concise but thorough guide.\" \n\u003cbr\u003e-- \n\u003cb\u003eSARAH OWENS\u003c\/b\u003e, James Beard Award-winning author and baker \n\u003cp\u003e\u003c\/p\u003e\"Camilla is a natural teacher, unmatched in her knowledge of preserving. She has an extraordinary talent for updating classical techniques for the modern kitchen. In \n\u003ci\u003eNature's Candy\u003c\/i\u003e she has created an absolutely gorgeous, precious jewel-box of a book that will certainly pave the way for a truly triumphant renaissance of candied fruit everywhere. Yippee!\" \n\u003cbr\u003e-- \n\u003cb\u003eNICOLA LAMB\u003c\/b\u003e, author of \n\u003ci\u003eSift\u003c\/i\u003e and creator of Kitchen Projects \n\u003cp\u003e\u003c\/p\u003e\"There is no better guide to the sweet, glistening, endlessly fascinating adventure that is candying fruit than Camilla Wynne. Her recipes are smart, instructive, and beyond fun, offering both an introduction to and deep dive in the ever colorful, transformative world of candied fruit. \n\u003ci\u003eNature's Candy\u003c\/i\u003e is already a permanent staple on my shelves.\" \n\u003cbr\u003e-- \n\u003cb\u003eREBEKAH PEPPLER\u003c\/b\u003e, author of \n\u003ci\u003ele SUD: Recipes from Provence-Alpes-Côte d'Azur\u003c\/i\u003e, \n\u003ci\u003eApéritif\u003c\/i\u003e, and \n\u003ci\u003eÀ Table\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've always found the idea of candying intimidating, but Camilla makes the process feel so straightforward and achievable. \n\u003ci\u003eNature's Candy\u003c\/i\u003e will be one of the most used books in my kitchen and the bakery will be filled with candied fruits every season. Glorious, fruity heaven!\" \n\u003cbr\u003e-- \n\u003cb\u003eANNA HIGHAM\u003c\/b\u003e, author of \n\u003ci\u003eThe Last Bite \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"Buy this book for the \"how-to\" candy; keep it for the crazy-good recipes and beautiful photos. It's a fine addition to any cook's library.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Culinary Historians\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCAMILLA WYNNE is a writer, recipe developer, and cooking teacher specializing in preserving and pastry. She has been a culinary professional for over 20 years and is one of Canada's only Master Food Preservers. She is the author of \n\u003ci\u003eJam Bake\u003c\/i\u003e, a Taste Canada Awards gold winner, also named one of the best cookbooks of 2021 by Food52. Her work has appeared in the \n\u003ci\u003eGuardian\u003c\/i\u003e, \n\u003ci\u003eWashington Post\u003c\/i\u003e, \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, \n\u003ci\u003eCherry Bombe\u003c\/i\u003e, \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eGlobe and Mail\u003c\/i\u003e, \n\u003ci\u003eChatelaine\u003c\/i\u003e, and on Kitchen Projects and Saveur.com, among others. She lives in Toronto with her family and plays in the art rock band Sunset Rubdown.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSHORTLISTED FOR 2025 TASTE CANADA AWARDS \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNAMED ONE OF THE BEST COOKBOOKS OF 2024 BY \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eNational Post, \u003c\/i\u003eand Dorie Greenspan \u003cp\u003e\u003c\/p\u003eThe definitive cookbook for candying fruit, and baking with it, filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne.\n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eNature's Candy\u003c\/i\u003e, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit--the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection--and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure-style masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camilla's classic and contemporary baking recipes will you select to let it shine? Will it be the Stollen Pound Cake or maybe the Ginger Cashew Caramel Corn? Or perhaps the Banana Split Blondies? \n\u003cbr\u003e As Camilla's previous cookbook, \n\u003ci\u003eJam Bake\u003c\/i\u003e, was for baking with jam, \n\u003ci\u003eNature's Candy\u003c\/i\u003e is a game-changing cookbook for baking with candied fruit, thanks to its: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFoundational Candying Methods: \u003c\/b\u003eWith nine streamlined techniques to candy your fruit--and a handy chart to guide you on which candied methods are best for each type of fruit--you will create artisanal, jewel-like confections in no time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eDecadent Recipes for Bakers of All Levels: \u003c\/b\u003eLevel up your baking and confection-making by using candied fruit (and its syrup) in accessible recipes for cakes, cookies, pies, and even more fruity desserts. Enjoy Red Currant Cupcakes, Fruitcake Cookies, Candied Fig \u0026amp; Walnut Baklava, and many more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHelpful Tips, Simplifications \u0026amp; More: \u003c\/b\u003eThanks to Camilla's FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you don't feel like candying, don't let that stop you baking--just follow Camilla's helpful advice on using store-bought candied fruit instead.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eWith its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good use--plus the fascinating history and science behind it--will turn any baker into a candied fruit expert.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Wynne, Camilla\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 22, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525612681\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999941ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525612681\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":51085929283862,"sku":"SP-9780525612681","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780525612681_spiral.png?v=1774949114"},{"product_id":"gluten-free-baking-at-home-102-foolproof-recipes-for-delicious-breads-cakes-cookies-and-more","title":"Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJeffrey Larsen\u003c\/b\u003e is a cooking instructor, recipe developer, pastry chef, and food stylist specializing in allergen-free cooking and baking. He has worked on a number of cookbooks, cooking magazines, and advertising campaigns. His allergen-free journey started when he began developing recipes for his dairy- and gluten-intolerant mother twelve years ago. In helping his mother, Jeffrey gave himself a head start when he discovered that he is also gluten-intolerant.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[An] enticing debut . . . a comprehensive guide to gluten-free baked goods . . . the author's extensive knowledge of gluten-free baking and step-by-step photos will alleviate panic in the kitchen. . . . This well-researched, reliable guide is a must for those on a gluten-free diet.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"A lovingly precise collection of gluten-free baking classics, stunning yet never showy. Highly recommended for bakers of all skill levels.\" \n\u003cb\u003e--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eGluten-Free Baking at Home, \u003c\/i\u003e Jeffrey Larsen succeeds in making gluten-free baking both accessible and nuanced. He refuses to accept a one-mix-fits-all approach to gluten-free baking, a gift to those seeking flaky biscuits, tender breads, and chewy cookies, all of which deserve a unique set of ingredients and a thoughtfulness in regard to method. Jeffrey is both an artist and a perfectionist, two virtues that shine in each recipe in this book, but most notably the chocolate chip cookies, a recipe revised over a dozen times, a cookie which is as beautiful as irresistible--since making them once, I've had a stash of portioned dough balls in my freezer ready to bake at a moment's notice, just as Jeffrey suggests.\" \n\u003cb\u003e--Alexandra Stafford, Author of \u003ci\u003eBread Toast Crumbs \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Jeffrey Larsen has captured all of the nostalgia I love about baking and matched it with a progressive, creative approach to food and ingredients. In these pages you'll find cakes, biscuits, cookies and pies that are inspired by classic recipes but mindful of today's many varied and selective eating styles. As a longtime vegan, I appreciate his sensitive substitutions for dairy and egg, and I'm particularly grateful for baked good recipes that are both vegan and gluten-free (they're a rarity!). This is a thoughtful and inspired collection, perfect for enthusiastic and curious home bakers of all stripes.\"-- \n\u003cb\u003eGena Hamshaw, of The Full Helping blog and author of \u003ci\u003e\u003ci\u003ePower Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals \u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \n\u003ci\u003e\u003ci\u003e\"Gluten-Free Baking at Home\u003c\/i\u003e\u003c\/i\u003e is a beautiful book, complete with mouthwatering photography and a wide variety of spectacular, foolproof recipes for those who want to bake without gluten. Jeffrey Larsen's curiosity and baking skill makes him the ultimate teacher, who gently guides the reader towards success with every morsel of yum down to the last crumb. Superb!\" \n\u003cb\u003e--Rebecca Katz, author of \u003ci\u003e\u003ci\u003eClean Soups\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eA comprehensive, visual collection of more than 80 master recipes (with variations) for gluten- and allergen-free breads, muffins, scones, cakes, cookies, pies, tarts, and more, developed and refined by a baking instructor\/pastry chef to achieve stellar results every time.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDespite the volume of gluten- and allergen-free baking books on the market, it's still surprisingly difficult to find recipes that work every time. Enter \n\u003ci\u003eGluten-Free Baking at Home\u003c\/i\u003e, a compendium of tried-and-true gluten- and allergen-free baked good recipes that everyone will love. Using customized flour blends, high-quality whole foods, and inventive flavor combinations, these recipes present gluten-free baking at its best. From cookies to cobblers, and quickbreads to muffins, all the beloved bakehouse classics are included, such as Chocolate Chip Cookies, Banana Bread, Brioche, and Biscuits. Using techniques from a long-time gluten-free baking master, you'll learn how to make moist cakes, flakey pies, light and airy yeast breads, and so much more. The recipes are designed to be free of gluten, dairy, soy, nuts, and eggs--with numerous substitutions for each that still achieve wonderful results. Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2019 pg. 13 (EAN 9780399582790, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/19\/2019 (EAN 9780399582790, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2019 pg. 91 (EAN 9780399582790, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Larsen, Jeffrey\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 24, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Methods|Baking|Cooking|Health \u0026amp; Healing|Allergy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Cookies|Pies|Baking|Gluten-free diet|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399582790\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DMXMBCHXISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399582790\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085931249942,"sku":"SP-9780399582790","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780399582790_1753763346997.png?v=1774949133"},{"product_id":"paleo-baking-at-home-the-ultimate-resource-for-delicious-grain-free-cookies-cakes-bars-breads-and-more","title":"Paleo Baking at Home: The Ultimate Resource for Delicious Grain-Free Cookies, Cakes, Bars, Breads and More (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMichele Rosen is a runner, mother and Paleo recipe developer. She founded the blog Paleo Running Momma. Her work has been featured in \n\u003ci\u003eMen's Health\u003c\/i\u003e, \n\u003ci\u003eDelish\u003c\/i\u003e, Well + Good and more. Michele, her husband and their three kids live in Tenafly, New Jersey.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Michele is a wizard when it comes to using real, clean ingredients to create decadent desserts that my whole family just adores.\" \u003cbr\u003e--Alex Snodgrass, author and creator of The Defined Dish \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Michele is my go-to resource when it comes to Paleo baking.\" \n\u003cbr\u003e--ChihYu Smith, creator of I Heart Umami, author of \n\u003ci\u003eAsian Paleo \u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Michele is a true genius when it comes to Paleo baking. Many of her recipes have become family favorites.\" \n\u003cbr\u003e--Jessica Beacom and Stacie Hassing, creators of The Real Food Dietitians \n\u003cp\u003e\u003c\/p\u003e\"We've been fans of Michele Rosen's work for years. She shares gorgeous photos and recipes that work out beautifully. We had the pleasure of making the Blueberry Crumble Pie in this book. Not only did it taste great, but the family members we shared it with devoured it in moments. This book promises to spend little time on your shelf and a lot of time propped open in your kitchen.\" \n\u003cbr\u003e--Hayley Mason \u0026amp; Bill Staley, founders of Primal Palate \n\u003cp\u003e\u003c\/p\u003e\"Michele's recipes are a lifesaver. Her chocolate chip cookies are sinful in the best way. This cookbook is known as the Paleo Dessert Bible in my kitchen.\" \n\u003cbr\u003e--Ashley McCrary, creator of Healthy Little Peach \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eIncredible Paleo Baked Goods for Every Craving\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003ePaleo bakers rejoice! Michele Rosen, founder of the cooking blog Paleo Running Momma, has created 60 spot-on Paleo versions of all the cakes, cookies, brownies, muffins, pies and breads you love. With these genius gluten- and processed sugar-free recipes, you can indulge in all of your go-to treats without the guilt--whether you're Paleo or simply trying to eat cleaner meals. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThis collection of tested and perfected recipes includes showstopping treats for birthdays and events, as well as simple sweets for every day. And with every recipe using natural ingredients and whole foods, not only is everything healthier, but it's tastier too! Indulge in outrageous sweets, like Pumpkin Spice Cupcakes with Maple Cinnamon Frosting, Double Chocolate Cherry Cookies, Apple Cinnamon Bread with Walnut Streusel, Salted Caramel Cookie Crumble Bars, Blueberry Scones and so much more. Michele also includes savory treats, like Classic Chewy Homemade Bagels and Authentic Soft Pretzels. Rediscover all your favorites, with this brilliant book of healthy, yummy and foolproof Paleo baking recipes! \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":51085936754966,"sku":"SPTM-9781624149375","price":27.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781624149375_1753771217917.png?v=1774949194"},{"product_id":"the-king-arthur-baking-company-big-book-of-bread-125-recipes-for-every-baker-a-cookbook","title":"The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (a Cookbook) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"This book is nothing but hits! It's our family's go-to recommendation now -- both for people specifically looking to make bread and as a weekly cookbook, we think everyone should have in their home.\" \u003ci\u003e\u003cb\u003e- Buzzfeed\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\"King Arthur Baking's 'Big Book of Bread' is the ultimate bread-baking guide.\" \u003cb\u003e--\u003ci\u003eThe Berkshire Eagle\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"Big Book of Bread \u003c\/i\u003eoffers plenty of fundamental information and tips to make beginners feel comfortable, while it lets experienced bakers expand their repertoires by exploring breads, buns, bagels and rolls from around the world. It's both aspirational and inspirational, and makes you want to bake bread.\" \u003cb\u003e--\u003ci\u003eThe Portland Press Herald\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"When it comes to bread baking, King Arthur is one of the most trusted sources out there--both for ingredients and recipes... It's the perfect choice for anyone just getting into bread making, but experienced bakers will certainly learn new tips and tricks in the pages, too.\" \u003cb\u003e--\u003ci\u003eAOL\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\"This book from Vermont treasure King Arthur Baking Company is a solid bible for anyone who loves bread and would like to bake it....A gift of substance for beginners and seasoned bakers alike.\" \u003cb\u003e--\u003ci\u003eThe Boston Globe\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"The very best cookbooks display an enthusiastic compulsion to get every recipe right, and that means each recipe is tested until all doubt is removed, but also, they are written with sensitivity to the needs, wants, and even the emotions of the home cook and baker. The \u003ci\u003eKing Arthur Baking Company Big Book of Bread\u003c\/i\u003e succeeds wonderfully! I love the scope. This book covers a broad expanse of breads well beyond the basics, and it deserves to be in the handy reach of any novice or experienced home baker!\" \u003cb\u003e--Ken Forkish, author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, \u003ci\u003eEvolutions in Bread\u003c\/i\u003e, and \u003ci\u003eLet's Make Bread! \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"What an adventure of a book! It is both a celebration and an investigation of bread and it makes baking breads from all over the world accessible to everyday bakers. I have made space on my kitchen shelf for this book as I know I will be reaching for this over and over again.\" \u003cb\u003e--Betty Liu, author of \u003ci\u003eMy Shanghai and The Chinese Way\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ci\u003e\"\u003c\/i\u003eAs one might expect from the self-anointed \"premier baking authority\" in America, the directions are crystal clear. Many cross-reference a set of introductory, photo-illustrated, step-by-step guides, from shaping a loaf to adding steam to your oven. Even though you're baking bread the old-fashioned way, you can always follow one of the QR codes to videos of foundational methods. \u003ci\u003e\" \u003cb\u003e-\u003c\/b\u003e\u003c\/i\u003e \u003ci\u003e\u003cb\u003e Seven Days\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003cb\u003eThis is a new classic.\u003c\/b\u003e King Arthur Baking Company makes some of the country's finest flours -- and has been doing so since 1790. The brand's website is packed with always reliable recipes for everything from basic sandwich bread to yeast-raised sticky buns. King Arthur's latest cookbook is a similarly varied collection, with lots of global influences. It includes recipes for Mexican conchas and bolo bao from Hong Kong, Jerusalem-style bagels and Japanese milk bread. We're especially excited about the savory entree items like meat-topped flatbread sfeeha halaby, pan-fried sheng jian bao, and a sourdough lasagna.\" \u003cb\u003e --\u003ci\u003eFood and Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"This is a baking book that touches on endless techniques across manifold cuisines, all with bold photos and detailed, precise instructions.\" \u003cb\u003e--\u003ci\u003eTHE WEEK\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Whether you're a sourdough stan, someone who buys yeast only around the holidays, or a bread-baking newbie, this cookbook by the pros at King Arthur is for you. It's packed with recipes for virtually every type of bread imaginable.\" \u003cb\u003e-\u003ci\u003eReal Simple\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"This beautifully big book of bread is exactly what I'd expect from King Arthur and their rockstar team of bakers. Not only does it have copious delectable recipes--everything from a trusty pain au levain to the fancy maritozzi--but more importantly, it encourages you to get in the kitchen and get mixing. This is a book you'll want to have in your kitchen, by your side at every step of the way.\" \u003cb\u003e-- Maurizio Leo, author of the James Beard Award-Winning \u003ci\u003eThe Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the \u003ci\u003eBig Book of Bread\u003c\/i\u003e checks every box. It's packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It's truly a bread book for every baker.\" \u003cb\u003e--Claire Saffitz, author of the \u003ci\u003eNew York Times \u003c\/i\u003ebestsellers \u003ci\u003eDessert Person\u003c\/i\u003e and \u003ci\u003eWhat's for Dessert\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eBig\u003c\/i\u003e is an understatement when describing this book! From tender flatbreads to crusty loaves of sourdough, the \u003ci\u003eBig Book of Bread\u003c\/i\u003e contains an immense wealth of knowledge and dives deep into all the beautiful and delicious things you can make with flour, yeast, and water. This is a must have for any baker and bread lover!\" \u003cb\u003e--Kristina Cho, author of \u003ci\u003eMooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"When King Arthur tells you how to bake bread, you better listen. The vast \u003ci\u003eBig Book of Bread\u003c\/i\u003e from the King Arthur Baking Company--renowned worldwide for their flour--is basically a master class on baking everything, from flour tortillas to pita bread to lavash to a pain au levain to even sticky buns. Bake from here and pretty soon you will be known as the king or queen of baking the world's breads.\" \u003cb\u003e-- Nancy Silverton, author of \u003ci\u003eThe New York Times\u003c\/i\u003e Bestseller \u003ci\u003eThe Cookie That Changed My Life\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eKing Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller - \u003ci\u003eUSA TODAY\u003c\/i\u003e Bestseller - \u003ci\u003ePublishers Weekly\u003c\/i\u003e Bestseller\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eNamed One of the Best Cookbooks of the Year by: \u003ci\u003eNew York\u003c\/i\u003e magazine, \u003ci\u003eThe Readable Feast\u003c\/i\u003e, AOL, \u003ci\u003eHere \u0026amp; Now\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eThe Best Gifts for Bread Bakers in 2025, Food Network\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eWith more recipes than any other contemporary bread baking book, this stunning, easy-to-use volume with 125 recipes for every baker--whether novice or bread-head--is beautifully photographed and complete with a ribbon marker. \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nAuthoritative and accessible, \u003ci\u003eThe King Arthur Baking Company Big Book of Bread \u003c\/i\u003eis exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough.\n\u003cp\u003e \u003c\/p\u003e\nEverything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.\n\u003cp\u003e \u003c\/p\u003e\nAt the heart of \u003ci\u003eThe King Arthur Baking Company Big Book of Bread \u003c\/i\u003eis the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following: \u003cbr\u003e-Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers \u003cbr\u003e-Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread \u003cbr\u003e-Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl \u003cbr\u003e-Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf \u003cbr\u003e-Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns \u003cbr\u003e-\"Fancy\" Breads: Basic Babka, Big Sticky Bun, Stollen \u003cbr\u003e-Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas\n\u003cp\u003e \u003c\/p\u003e\n\u003ci\u003eThe King Arthur Baking Company Big Book of Bread \u003c\/i\u003edemystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/15\/2024 pg. 6 (EAN 9781668009741, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKing Arthur Baking Company\u003cbr\u003eKing Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":51085991575830,"sku":"SPTM-9781668009741","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_33.png?v=1774949720"},{"product_id":"super-simple-baking-for-kids-learn-to-bake-with-over-55-easy-recipes-for-cookies-muffins-cupcakes-and-more-super-simple-kids-cookbooks","title":"Super Simple Baking for Kids: Learn to Bake with Over 55 Easy Recipes for Cookies, Muffins, Cupcakes and More! (Super Simple Kids Cookbooks) (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In \n\u003cem\u003eSuper Simple Baking for Kids\u003c\/em\u003e, Charity empowers a new generation of beginning bakers, one can-do recipe at a time. Each lovingly translates delicious baking recipes for small-person success.\" \n\u003cstrong\u003e--Margaret Roach, author, podcaster, and founder of AWaytoGarden.com\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The minute we got \n\u003cem\u003eSuper Simple Baking for Kids\u003c\/em\u003e, my kids and I wanted to try the chocolate chip cookie recipe. (We are big chocolate chip cookie aficionados). Not only was the recipe easy to make with my 5- and 11-year-old sons, the cookies were delicious and fluffy. My boys were so pleased with themselves! Because the recipes are easy and tasty, kids will feel successful and build confidence in their baking skills. And the colorful photography is sure to have them clamoring to try each new recipe! This book will help families connect in the kitchen while kids gain valuable cooking skills!\" \n\u003cstrong\u003e--Ana Dziengel, author of \u003cem\u003eSTEAM Play and Learn\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Baking is the smartest way to get kids comfortable in the kitchen. You won't find a better guide for this sweet adventure than Charity Mathews and her cookbook, \n\u003cem\u003eSuper Simple Baking for Kids\u003c\/em\u003e. This book teaches the basics (and not so basics) of baking and will have your young pastry chef creating delicious treats in no time.\" \n\u003cstrong\u003e--Ceri Marsh, author of \u003cem\u003eThe School Year Survival Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There's no doubt baking gets kids excited about being in the kitchen, and Charity Mathews' \n\u003cem\u003eSuper Simple Baking for Kids\u003c\/em\u003e is written just for them. Thanks to deliciously doable recipes, simple-to-follow instructions, and mini culinary lessons, kids will develop kitchen skills they'll use for a lifetime--and make a lot of sweet memories along the way.\" \n\u003cstrong\u003e--Sally Kuzemchak, MS, RD, and author of \u003cem\u003eThe 101 Healthiest Foods For Kids\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e55+ super simple recipes to build kids' confidence in the kitchen--a kids' baking book for ages 6-12\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLearning to bake should be as easy and fun as enjoying the final product. \u003cem\u003eSuper Simple Baking for Kids\u003c\/em\u003e gives kids a taste for kitchen independence (and delicious food!). With more than 55 simple recipes designed specifically for beginners, this baking book for kids sticks to the basics, so they can make these recipes with affordable tools and ingredients that are easy to find, and probably already in your kitchen!\u003c\/p\u003e\n\u003cp\u003eThey'll start by learning how to follow a recipe, how to be safe in the kitchen, and which steps a grown-up should handle. Then, pint-size chefs can try simple, delicious recipes for every meal, like Rainbow Sprinkle Whoopie Pies, Apple-Cider Doughnut Cake, and Soft Pretzels!\u003c\/p\u003e\n\u003cp\u003eMake cooking with kids enjoyable for everyone: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimple enough for kids\u003c\/strong\u003e --Dig into a variety of tasty recipes that only use 5 to 10 ingredients, so they're basic enough for kids to really get their hands dirty--and easy enough to minimize time and mess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKeep it fun\u003c\/strong\u003e--Colorful photos, handy tips, and a clean, organized layout make this cookbook for kids easy to follow and engaging for kids and adults alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKid-friendly recipes\u003c\/strong\u003e--The familiar foods in this kid cookbook will appeal to even the pickiest of palates!\u003c\/p\u003e\n\u003cp\u003eDiscover a baking cookbook for kids that teaches kitchen basics with delicious results! And explore even more with the companion book, \u003cem\u003eSuper Simple Cooking for Kids\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMathews, Charity\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCHARITY CURLEY MATHEWS\u003c\/b\u003e is a former executive at Martha Stewart and HGTV who's now a family food writer at Foodlets.com. She's been featured on Food Network.com, Huffington Post, WHUP radio, ABC 11-TV, and more.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Callisto Kids","offers":[{"title":"Default Title","offer_id":51086002258198,"sku":"SPTM-9781641523196","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781641523196_1753761384587.png?v=1774949843"},{"product_id":"savory-baking-recipes-for-breakfast-dinner-and-everything-in-between","title":"Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I am obsessed with Erin Jeanne McDowell's book. As a non-baker, she has given me intense motivation to make pie--every recipe looks delicious. She's gifted me bravado--every recipe is so clearly written that I don't fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.\" - \n\u003cb\u003e\u003ci\u003eDana Cowin, host of the Speaking Broadly podcast and former editor of Food \u0026amp; Wine, on The Book on Pie\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn't) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of \n\u003cem\u003eThe Book on Pie\u003c\/em\u003e, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.\" - \n\u003cb\u003e\u003ci\u003eKristen Migliore, creative director of Genius Food52 and author of Genius Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eI don't know how anyone could thumb through \n\u003cem\u003eSavory Baking \u003c\/em\u003eand not wind up taking it home--every page radiates such warmth and charm. If you fancy yourself more of a cook than a baker, the recipes here will play to those strengths while helping you flex some pastry muscle. At the same time, Erin encourages seasoned bakers to build up a new arsenal of techniques--and mindsets. The art of baking covers such vast territory beyond those familiar powdered sugar snowcaps. - \n\u003cb\u003e\u003ci\u003eStella Parks, author of BraveTart\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cem\u003eSavory Baking \u003c\/em\u003eis chock-full of deliciousness and information for a novice baker up to a seasoned one. The addition of variations and alternative inclusions makes for a welcome multiplier of recipes! I learned so much from reading it; now I'm ready to attempt phyllo! - \n\u003cb\u003e\u003ci\u003eCarla Hall, chef\/author\/TV personality\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eErin effortlessly crosses over from the sweet side in her fabulous ode to the savory side of baking, featuring flatbreads, pizzas, tarts, breads, and more! \n\u003cem\u003eSavory Baking \u003c\/em\u003etruly is one of the most exciting baking books I've seen. From breakfast scones, buckwheat crepes, and waffles with fried chicken to cheese-stuffed pretzels, crispy baby baguettes and 'bakery-level treats' like ham and cheese croissants, chile-crunch gougères, and bánh patê sô filled with mushrooms and garlic, Erin's got you covered with easy-to-follow instructions and spot-on tips to ensure success . . . for treats you'll love any time of the day! - \n\u003cb\u003e\u003ci\u003eDavid Lebovitz, author of My Paris Kitchen and Drinking French\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"It is inspiring to see the fine and evocative work of this prize representative of a new generation of bakers.\" - \n\u003cb\u003e\u003ci\u003eRose Levy Beranbaum on The Fearless Baker\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Erin's fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what's even more special is that she does it all with the exact kind of friendliness and warmth that you want when you're about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they are beautiful and delicious. This book is an absolute must-have for bakers of all levels.\" - \n\u003cb\u003e\u003ci\u003eMolly Yeh on The Fearless Baker\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon's tang. Erin has an extraordinary talent for explaining--no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It's the McDowell wizardry.\" - \n\u003cb\u003e\u003ci\u003eDorie Greenspan, award-winning author of Everyday Dorie and Dorie's Cookies, on The Book on Pie\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eFood \u0026amp; Wine's \u003c\/i\u003e28 Cookbooks and Food Books to Add to Your Shelf This Fall\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e's 27 Best Cookbooks of 2022\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFrom the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Book on Pie\u003c\/i\u003e and \u003ci\u003eThe Fearless Baker\u003c\/i\u003e, a savory baking cookbook for delicious baked goods at any time of day.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSavory Baking \u003c\/i\u003eis the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility for the home baker.\u003c\/p\u003e\n\u003cp\u003eTake her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes--Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang. Or adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough! Or...\u003c\/p\u003e\n\u003cp\u003eChapters in this must-have cookbook span all day (and night) for freshly baked goods whenever the mood strikes: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEasy and Essential Bakes\u003c\/li\u003e\n\u003cli\u003eStovetop Savories\u003c\/li\u003e\n\u003cli\u003eYeasted Doughs\u003c\/li\u003e\n\u003cli\u003ePizzas, Flatbreads, and Stuffed Breads\u003c\/li\u003e\n\u003cli\u003ePastries\u003c\/li\u003e\n\u003cli\u003eSnacks, Bites, and Apps\u003c\/li\u003e\n\u003cli\u003ePies and Tarts \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd for those who can't shake the sugar, there are \"sweet tooth breaks\" throughout. With Erin's can-do encouragement, expert tips, and \"Prep School\" features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your baking repertoire with a ton of delicious fun. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2022 pg. 20 (EAN 9780358671404, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMcDowell, Erin Jeanne\u003cbr\u003e\n\u003cb\u003eERIN JEANNE MCDOWELL\u003c\/b\u003e is a bestselling author, recipe developer, and teacher with a specialized focus on baking. She's contributed to \n\u003ci\u003eNew York Times Cooking, The Washington Post, Better Homes and Gardens, Food Network\u003c\/i\u003e, and more. She was a baking coach on the Netflix series \n\u003ci\u003eThe Big Nailed It Baking Challenge\u003c\/i\u003e. She is the author of \n\u003ci\u003eThe Fearless Baker\u003c\/i\u003e, which was named one of the Best Baking Books of 2017 by \n\u003ci\u003eThe New York Times; The Book on Pie\u003c\/i\u003e, a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller; and \n\u003ci\u003eSavory Baking\u003c\/i\u003e. She previously hosted the award-winning series \n\u003ci\u003eBake It Up a Notch\u003c\/i\u003e and currently hosts \n\u003ci\u003eHappy Baking\u003c\/i\u003e on YouTube. She lives and works in Kansas City, Missouri.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51086005666070,"sku":"SPTM-9780358671404","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780358671404_spiral.png?v=1774949871"},{"product_id":"dessert-course-lessons-in-the-whys-and-hows-of-baking","title":"Dessert Course: Lessons in the Whys and Hows of Baking","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In his book, Delwiche teaches us to make some of our favorite sweet treats using novel, mathematics-inspired methods that help you perfect the texture and flavor of classic baked goods. 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Whether he's creating instructional content or exploring new baking techniques, Ben loves sharing the joy of baking with his audience.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Becoming the baker of your dreams is easy--all it takes is a healthy appetite for learning and pinch of persistence! You don't need a pantry full of specialty ingredients and equipment to become a great baker. You'll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need. Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching--he's committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable. First, you'll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let's say you want to make chocolate chip cookies but you only have a few tablespoons of flour left--using Ben's Baker's Percentages technique, you'll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations--each one includes a flow chart so you can bake your own adventure. You'll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBecoming the baker of your dreams is easy--all it takes is a healthy appetite for learning and pinch of persistence!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eYou don't need a pantry full of specialty ingredients and equipment to become a great baker. You'll quickly learn in \n\u003ci\u003eDessert Course\u003c\/i\u003e that mastering a few foundational skills and understanding the whys and hows of baking science is all you need. \n\u003cp\u003e\u003c\/p\u003eBenjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. 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With easy-to-follow instructions, Carroll guides you through the entire process, from starters and artisan loaves to sweet treats and how to use any leftover starter. This cookbook is a must-have for bread lovers!\" \n\u003cstrong\u003e--Diana Rattray, recipe developer, cookbook author, contributor at The Spruce Eats (thespruceeats.com)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can think of no better authority to have at my side in the kitchen than longtime baker and cookbook writer Carroll Pellegrinelli. With her help, I finally have the confidence to not only keep a sourdough starter alive and healthy, but to use it in her many creative and delicious recipes! This book not only \n\u003cstrong\u003eexplains how to create and care for a starter from scratch, but also troubleshoots the many things that can go wrong\u003c\/strong\u003e, so even a beginning baker can have success.\" \n\u003cstrong\u003e--Jessica Harlan, author of \u003cem\u003eThe 5-Ingredient Vegetarian Pressure Cooker Cookbook\u003c\/em\u003e and more\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"San Francisco sourdough bakers have nothing on Carroll Pellegrinelli. Writing in an easy-to-follow style, Carroll shares the secrets of fermentation that turn a few ingredients, found in any kitchen, into a sourdough starter that can live on for generations. Create sourdough bread, cookies, pancakes--and more--the way cooks have for centuries by following Carroll's user-friendly recipes in this \n\u003cstrong\u003emust-have book for experienced bakers and neophytes alike\u003c\/strong\u003e.\" \n\u003cstrong\u003e--Debby Giusti, \u003cem\u003eUSA TODAY\u003c\/em\u003e bestselling author of \u003cem\u003eHer Secret Amish Past\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEasy sourdough starter--for flawless finished bread.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor perfect sourdough bread, you need a healthy and happy starter--that yeasty concoction that gives sourdough its tangy, delicious flavor. \u003ci\u003eStarter Sourdough\u003c\/i\u003e helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes--and even cakes and cookies!\u003c\/p\u003e\n\u003cp\u003eThis guide simplifies the process of making your own starter so it's accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.\u003c\/p\u003e\n\u003cp\u003eInside \u003ci\u003eStarter Sourdough\u003c\/i\u003e, you'll find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGreat start\u003c\/b\u003e--Master the secret to a good sourdough bread using this basic starter recipe: just flour, water, and a little attention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative variations\u003c\/b\u003e--Craft whole grain breads, pizza dough, biscuits, and cake--there's a huge variety of recipes to explore, all from your starter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNonstop starter\u003c\/b\u003e--Sustain a hearty, long-lasting starter with a simple weekly feeding schedule, so it will repay you in baked goods for years to come.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePut a unique twist on baked goods with \u003ci\u003eStarter Sourdough\u003c\/i\u003e!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePellegrinelli, Carroll\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCarroll Pellegrinelli\u003c\/b\u003e is a Wall Street Journal best-selling author who has been writing about baking for nearly 20 years.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Callisto","offers":[{"title":"Default Title","offer_id":51086040039702,"sku":"SPTM-9781641521642","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781641521642_spiral.png?v=1774950292"},{"product_id":"snacking-cakes-simple-treats-for-anytime-cravings-a-baking-book","title":"Snacking Cakes: Simple Treats for Anytime Cravings: A Baking Book","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Snack time has officially gotten an upgrade! Yossy's cakes are stunningly beautiful, vibrantly delicious, and perfectly acceptable to eat whenever you please, no reason necessary, because they're SNACKS! I am officially obsessed with this book.\" \n\u003cb\u003e--Molly Yeh, cookbook author and Food Network host\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"What's more joyful than a snacking cake?! Yossy Arefi brings her baking know-how to the mix with recipes that are simple, delicious, and super doable.\" \n\u003cb\u003e--Kerry Diamond, co-founder of \u003ci\u003eCherry Bombe \u003c\/i\u003emagazine\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"This book is my new cake bible. The recipes in this book scratch the itch for just the type of cake I want to eat all the time. True to her brand, Yossy's cakes are beautiful in their simplicity and refreshingly simple to make.\" \n\u003cb\u003e--Ben Mims, \u003ci\u003eLos Angeles Times \u003c\/i\u003ecooking columnist\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Forget about that ancient box of cake mix in the cupboard, because Yossy will show you that no matter where you are, who you're with, or what's in the fridge, a cake is always possible. Her streamlined methods (bowl plus whisk!) and mix of clever and classic flavors make this the kind of baking book you'll always want within arms' reach.\" \n\u003cb\u003e-- Zoë Kanan, pastry chef \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Yossy has a particularly special touch when it comes to flavor and throughout this book there is a sprinkling of delightful flavor combos, exciting textural elements, and delicious sounding recipes. Snacking cakes are meant to be simple but Yossy's style also stops them ever being boring.\" \n\u003cb\u003e--Edd Kimber, baker and author of \u003ci\u003eOne Tin Bakes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Yossy Arefi has a natural ability to make reliable, doable recipes that are also incredibly beautiful. The pages of \n\u003ci\u003eSnacking Cakes\u003c\/i\u003e radiate with these talents. This book made me want to run to my kitchen, grab the nearest bowl, and bake--and I know readers everywhere will be joining me.'\" \n\u003cb\u003e--Erin Jeanne McDowell, author of \u003ci\u003eThe Book on Pie\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"Yossy Arefi has the rare ability to create approachable recipes that yield bold, nuanced flavors. She does exactly that in \n\u003ci\u003eSnacking Cakes, \u003c\/i\u003e providing readers with an array of low-effort, high-reward cakes to celebrate the everyday.\" \n\u003cb\u003e--Vallery Lomas, blogger and on-air host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"I'm a big fan of the way Yossy mixes fruit, citrus, and spice--exactly how I want to eat my sweets every day. All of her baked goods are beautifully delicious. Period.\" \n\u003cb\u003e--Erin Patinkin co-founder of Ovenly and Seemore Meats and Veggies\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Yossy brings her trusted baking knowledge to this lovely collection filled with every type of cake and icing combination possible. It truly is a book for all occasions and cravings, and I can't wait to bake my way through it.\" \n\u003cb\u003e--Sarah Kieffer, cookbook writer and author of \u003ci\u003eThe Vanilla Bean\u003c\/i\u003e blog \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"In \n\u003ci\u003eSnacking Cakes, \u003c\/i\u003eYossy returns with her immediately recognizable style, one that is both familiar and aspirational, with layer cakes that feel both special and inherently comforting. This book is exactly right for right now.\" \n\u003cb\u003e--Tara O'Brady, food writer and author of the award-winning \u003ci\u003eSeven Spoons\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYossy Arefi\u003c\/b\u003e is a writer, photographer, and food stylist. Her first book, \n\u003ci\u003eSweeter off the Vine: Fruit Desserts for Every Season\u003c\/i\u003e, was published in 2016. Yossy also writes the award-winning blog \n\u003ci\u003eApt. 2B Baking Co.\u003c\/i\u003e, which celebrates seasonal baking and preserving. Her work has been featured in publications in print and online, including \n\u003ci\u003eNYT Cooking, Martha Stewart, Bon Appétit, Food52, Epicurious, Good Housekeeping, EatingWell, \u003c\/i\u003eand more. She teaches food and photography workshops all over the world, and lives in Brooklyn with her partner, Pete, their cat, Abigail, and their dog, Arlo.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.\"--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFind sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIACP AWARD WINNER - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eBon Appétit \u003c\/i\u003e- \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e - \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"[\u003ci\u003eSnacking Cakes\u003c\/i\u003e] hits the sweet spot. . . . Cake for breakfast? Yes, please!\"--\u003ci\u003eMartha Stewart Living\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eSnacking Cakes\u003c\/i\u003e, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. \n\u003cp\u003e\u003c\/p\u003eWith little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. \n\u003cp\u003e\u003c\/p\u003eWhether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2020 pg. 88 (EAN 9780593139660, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51086042169622,"sku":"SPTM-9780593139660","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593139660_spiral.png?v=1774950322"},{"product_id":"norwegian-baking-through-the-seasons-90-sweet-and-savoury-recipes-from-north-wild-kitchen","title":"Norwegian Baking Through the Seasons: 90 Sweet and Savoury Recipes from North Wild Kitchen (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNevada Berg, author and creator of the award-winning food and culture blog \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, is regarded internationally as one of the most recognized voices for Norwegian food. Her successful first cookbook, \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, was published by Prestel in 2018 and named by the \n\u003ci\u003eNew York Times\u003c\/i\u003e as one of the best cookbooks of the year. Nevada resides in the medieval valley of Numedal, Norway.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA year of Norwegian baking: delicious season-inspired recipes, from lefse to knekkebrød, from kanelkake to sirupsnipper.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNevada Berg takes readers back into her Norwegian kitchen, offering a year's worth of new baking recipes in this seasonally focused, gorgeously photographed celebration of slow Nordic living.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNevada Berg's first cookbook, \n\u003ci\u003eNorth Wild Kitchen\u003c\/i\u003e, was chosen as one of the year's best cookbooks by the New York Times. Now she returns with all new recipes for mouthwatering baked goods that will transport readers back to the Norwegian landscape. \n\u003cp\u003e\u003c\/p\u003eOrganized according to Norway's five seasons, the book features ninety sweet and savory recipes and includes traditional baked goods for Norwegian holidays and other celebrations and special occasions. \n\u003cp\u003e\u003c\/p\u003eStunning photography captures the delicate details of Nevada's mountain farm home, showing how the seasons shape what's going into the oven and onto the plate each time of the year: Rustic Spelt Crackers, Candied Almond Cake, Wild Blueberry and Oregano Bread, Troll Cream Oatmeal Cookies, or Lefse with Cinnamon Buttercream. Each recipe is introduced by a brief mood-setting text, incorporates the best ingredients each season has to offer, and is also entirely adaptable to anyone's pantry. \n\u003cp\u003e\u003c\/p\u003eSteeped in Nordic tradition, but delivered in a thoroughly modern sensibility, this new collection will enlarge Nevada's growing fan base while delighting home cooks who have already discovered the pleasures of her unique sensibility.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Prestel Publishing","offers":[{"title":"Default Title","offer_id":51086044627222,"sku":"SPTM-9783791388618","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9783791388618_spiral.png?v=1774950342"},{"product_id":"sift-the-elements-of-great-baking","title":"Sift: The Elements of Great Baking","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNicola Lamb\u003c\/b\u003e is a James Beard Award-winning pastry chef who trained in top New York and London bakeries, including Dominique Ansel, Ottolenghi, and Little Bread Pedlar. She is also a food writer and recipe developer whose work has been featured in \n\u003ci\u003eThe Guardian\u003c\/i\u003e, \n\u003ci\u003eVogue\u003c\/i\u003e, \n\u003ci\u003eLondon Evening Standard\u003c\/i\u003e and \n\u003ci\u003eOlive \u003c\/i\u003emagazine. She lives in London.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Informative, enriching, and so delicious.\" \n\u003cb\u003e--Yotam Ottolenghi\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nicola understands and explains baking like nobody else.\" \n\u003cb\u003e--Jamie Oliver\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSift\u003c\/i\u003e is a marvel of completeness, sound advice, encouragement, and joy. From simple cookies and plain cakes to beautifully laminated pastries that rival gems, Nicola has worked it all out for us, ensuring our success. We're so lucky to have this book!\" \n\u003cb\u003e--Dorie Greenspan, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Each page of \n\u003ci\u003eSift\u003c\/i\u003e is full of Nicola's trademark tireless research that is infused with lightness and makes learning about the building blocks of baking so immensely enjoyable. Each page is packed with so much information, humor, and, most importantly, incredible recipes. I am thrilled to have her distinct style distilled into this deeply researched (but never dull) book that I will undoubtedly refer to often.\" \n\u003cb\u003e--Yossy Arefi, author of \u003ci\u003eSnacking Bakes\u003c\/i\u003e and \u003ci\u003eSnacking Cakes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Simply extraordinary recipes.\" \n\u003cb\u003e--Helen Goh\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When the student becomes the teacher--Nicola carefully and clearly shares her tried-and-true knowledge and tips for future bakers.\" \n\u003cb\u003e--Chef Dominique Ansel\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Everything you ever wanted to know about baking but were too afraid to ask.\" \n\u003cb\u003e--Felicity Cloake\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nicola unravels the mysteries of baking for both beginners and experienced bakers. There's so much to learn from this book and to be inspired by. Far more than just recipes, it's a toolkit to prepare you for an exciting journey in the kitchen.\" \n\u003cb\u003e--Susan Spungen, author of the \u003ci\u003eVeg Forward\u003c\/i\u003e and \u003ci\u003eSusanality\u003c\/i\u003e newsletter\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An essential guide to baking that takes away the fear of baking failure by combining easy-to-follow, science-based advice with 100 reliable and delicious recipes for both novices and more experienced bakers--from a renowned pastry chef. \"Her palate and mind thrill me in equal measure and I cannot wait to read, learn from, and celebrate this book.\"--Samin Nosrat Sift begins with the foundational ingredients that underpin great bakes--flour, sugar, eggs, fat--before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including: Bake in an afternoon: Plum Sandwich Cake, Mocha Chocolate Chip Cake Bars, and 10-minute Mango Cheesecake Bake in a day: Chocolate Mousse Cloud Cake, Fancy Rhubarb Tart with Pistachio Custard, and Olive Oil Brie-oche Bake over a weekend: Clementine Cráeme Fraiche Ice Cream Cake, Grilled Cheese Za'tar Pain Suisse, and Honey Mandarin Buns Gorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking, making disasters and flops a thing of the past\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - An \"informative, enriching, and delicious\" (Yotam Ottolenghi) guide to baking that combines easy-to-follow, science-based advice with 100 reliable recipes for both novices and more experienced bakers, from the renowned pastry chef behind the \u003ci\u003eKitchen Projects \u003c\/i\u003enewsletter.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003ci\u003eSift \u003c\/i\u003eis a marvel of completeness, sound advice, encouragement, and joy. We're so lucky to have this book!\"--Dorie Greenspan, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eSift \u003c\/i\u003ebegins with the foundational ingredients that underpin great bakes--flour, sugar, eggs, fat--before delving into the techniques that bring recipes to life: texture, color, how things rise, and a technical overview. 100 tested, tried, and true recipes follow and are organized by difficulty and time commitment, ranging from easy 30-minute cakes to spectacular showstoppers you can devote a weekend to, including: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003e Bake in an afternoon: \u003c\/b\u003e Marble Cake with Chocolate Frosting, Lemon Curd Meringue Tarts with Blackberries, Miso Walnut Double-Thick Chocolate Chip Cookies \n\u003cbr\u003e- \n\u003cb\u003eBake in a day: \u003c\/b\u003e Mango Shortcake with Candied Lime, Fancy Rhubarb Tart, Olive Oil Brie-oche with Roasted Grapes, Honey, and Thyme \n\u003cbr\u003e- \n\u003cb\u003e Bake in a weekend: \u003c\/b\u003e 3-Day Focaccia; Pain au Chocolat; Classic Fruit Custard Danish \n\u003cp\u003e\u003c\/p\u003eGorgeous photos accompany every recipe and the infographic-style illustrations help home bakers easily grasp the hows and whys of baking so they can tackle any project with confidence.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/01\/2024 pg. 97 (EAN 9780593797129, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51086054424854,"sku":"SPTM-9780593797129","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593797129_spiral.png?v=1774950452"},{"product_id":"sallys-baking-101-foolproof-recipes-from-easy-to-advanced","title":"Sally's Baking 101: Foolproof Recipes from Easy to Advanced","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSally McKenney\u003c\/b\u003e is the creator of the hugely popular website Sally's Baking Addiction (aka Sally's Baking). She is known for providing clear, concise instructions, tips, and tutorials to make every recipe approachable for home bakers of all skill levels. Her work has been featured in \n\u003ci\u003ePeople\u003c\/i\u003e, on \n\u003ci\u003eGood Morning America\u003c\/i\u003e, and more. She lives in Maryland with her husband, their two children, and their rescue dogs.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"McKenney's work has generated a cult following and for good reason: She leads with meticulous attention to detail. This level of precision could not be more present in her new cookbook, \n\u003ci\u003eSally's Baking 101\u003c\/i\u003e.\" \n\u003cb\u003e\u003ci\u003e--Epicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Self-taught baker Sally McKenney has a knack for explaining even the most intricate of pastry procedures with a calm, relaxed tone that makes you feel like you can conquer the task at hand.\" \n\u003cb\u003e\u003ci\u003e--Vogue\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sally has a gift for creating recipes that bakers trust and that families and friends crave. There's so much to learn and so much to love here.\" \n\u003cb\u003e--Dorie Greenspan, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and author of \u003ci\u003eDorie's Anytime Cakes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"You'd be hard-pressed to find a more reliable source of baking recipes--recipes for home cooks with real kitchens--than Sally; this is the kind of cookbook we'll keep forever.\" \n\u003cb\u003e--Deb Perelman, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eSmitten Kitchen Keepers\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSally's Baking 101\u003c\/i\u003e is destined to be an American classic! Sally always delivers on deliciousness, and her friendly baking guidance will guarantee success.\" \n\u003cb\u003e--Zoë François, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of\u003ci\u003e Zoë Bakes Cookies\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"At the end of the day, \n\u003ci\u003eSally's Baking 101\u003c\/i\u003e is the baking book to end all baking books. We mere mortals are just lucky to be in Sally's presence, soaking up all the sweet wisdom she's serving.\" \n\u003cb\u003e--Jocelyn Delk Adams, television host and award-winning author of \u003ci\u003eGrandbaby Cakes\u003c\/i\u003e and \u003ci\u003eEveryday Grand\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sally's meticulously tested recipes, thoughtful instructions, and expert advice will eliminate any baking anxiety to practically guarantee perfect results from your home kitchen. The mouthwatering photos are just the icing on top. I've dog-eared nearly every recipe!\" \n\u003cb\u003e--Tessa Arias, cookbook author and creator of Handle the Heat. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sally brings her signature style to this book for recipes that are reliable, fun, and always delicious. Sally is right by your side, guiding you every step of the way.\" \n\u003cb\u003e--Erin Jeanne McDowell, author of \u003ci\u003eThe Book on Pie\u003c\/i\u003e and host of Happy Baking\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Perfect for every baker from beginner to experienced, \n\u003ci\u003eSally's Baking 101\u003c\/i\u003e makes baking approachable and fun.\" \n\u003cb\u003e--Holly Nilsson, creator of Spend with Pennies and author of\u003ci\u003e Spend with Pennies: Everyday Comfort\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSally's Baking 101\u003c\/i\u003e is everything you love about her blog in cookbook form--an essential for any home baker. Every recipe I tried was a hit, easy to follow, and turned out perfectly thanks to her step-by-step guidance. Sally is a legend, and this book proves why.\" \n\u003cb\u003e--Matthew James Duffy, baking professor and chef, creator of Sourdough Duffy, and author of Bread Etc.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I have no doubt \n\u003ci\u003eSally's Baking 101 \u003c\/i\u003eis going to become the ultimate baking resource in households all around the world, including mine.\" \n\u003cb\u003e--Nagi Maehashi, cookbook author and creator of \u003ci\u003eRecipe Tin Eats\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"A well-thought-out and welcome introduction to the art and science of baking.\" \n\u003cb\u003e\u003ci\u003e--Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The ultimate baking book for home cooks of all skill levels with 101 sweet and savory, foolproof recipes plus helpful tips for best results--from the creator of the beloved website Sally's Baking Addiction.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Sally has a gift for creating recipes that bakers trust and that families and friends crave. There's so much to learn and so much to love here.\"--\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Dorie Greenspan\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eLIBRARY JOURNAL \u003c\/i\u003eBEST BOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFor years, Sally's Baking Addiction has been \n\u003ci\u003ethe\u003c\/i\u003e trusted online resource for anyone who wants to make delicious baked goods from scratch. An expert self-taught baker, Sally McKenney has been dedicated to developing and perfecting a wide range of baking recipes and her devoted audience trusts her implicitly. In this collection of 101 irresistible recipes, she presents an array of crowd-pleasing bakes to suit every occasion and craving, from cookies and bars to cakes, pies, breads, and brunch fare. Sprinkled throughout the book, you'll find a selection of her most treasured fan favorites, including \n\u003cb\u003eChewy Chocolate Chip Cookies\u003c\/b\u003e, \n\u003cb\u003eStrawberry Cake\u003c\/b\u003e, \n\u003cb\u003eHomemade Pizza Dough\u003c\/b\u003e, and \n\u003cb\u003eClassic Apple Pie\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003eSally shares everything you need to know to be a successful home baker including basic baking principles, tools and ingredients, detailed how-to's, and step-by-step photos. She also offers her best tips and tricks, such as how to brown butter, prepare your baking pans, freeze baked goods, test for doneness, and so much more. Simpler recipes are included if your time is limited or you're just beginning your baking journey, like \n\u003cb\u003eChewy Banana Walnut Cookies, Thick \u0026amp; Fudgy Brownies\u003c\/b\u003e, \n\u003cb\u003eLemon Lavender Olive Oil Cake\u003c\/b\u003e, and the \n\u003cb\u003eUltimate Fruit Crisp\u003c\/b\u003e. Advanced bakers will be excited to try \n\u003cb\u003eCream Cheese Puff Pastry Danishes\u003c\/b\u003e, \n\u003cb\u003eTiramisu Cake Roll\u003c\/b\u003e, \n\u003cb\u003eSky-High Chocolate Mousse Pie\u003c\/b\u003e, and \n\u003cb\u003eAsparagus \u0026amp; Smoked Salmon Tart\u003c\/b\u003e. Many of the recipes are somewhere in between, including \n\u003cb\u003eButtermilk Chive Fantail Rolls\u003c\/b\u003e, \n\u003cb\u003eChocolate Peppermint Sandwich Cookies\u003c\/b\u003e, \n\u003cb\u003eCaramel Sheet Cake\u003c\/b\u003e, and \n\u003cb\u003eButternut Squash \u0026amp; Sage Chicken Pot Pie\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003eWith \n\u003ci\u003eSally's Baking 101 \u003c\/i\u003eas your guide, you'll gain the knowledge you need to feel confident baking from scratch with tempting, reliable recipes guaranteed to delight family and friends.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2025 pg. 104 (EAN 9780593581964, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/15\/2025 (EAN 9780593581964, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51086057734422,"sku":"SPTM-9780593581964","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593581964_spiral.png?v=1774950471"}],"url":"https:\/\/lusper.myshopify.com\/collections\/baking-books.oembed?page=5","provider":"Lusperbooks","version":"1.0","type":"link"}