Food and Wine : Baking

Thousands of Brownie Recipes Gooey, fudgy, or cakey, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't love brownies? In this ultimate guide to America's favorite treat, discover old-time classics such as Chocolate Syrup Brownies and Butterscotch Brownies, and new tastes such as Cranberry Brownies and Malt Brownies. For those who prefer blondies, try Peanut Butter Blondies and Jam Swirl Blondies. Short on time? Turn to Bruce's doctored up brownie mix recipes that include innovative ideas for Baked Alaska, Black Forest Cake, and even S'mores. more...

Price: $13.50

Newly revised, this bestseller now boasts even more to chew on with 25 additional recipes for colossal cookie creations. While it's clear--from malls to vending machines to grocery stores--that big, old-fashioned cookies are incredibly popular, many cookbook recipes still produce bite-size, crunchy results. Enter Big, Soft, Chewy Cookies to right this wrong with more than75 recipes for enormous, gooey cookies to sink your teeth into. Readers will find traditional and new favorites like:.:.; Coconut Bars.; Chocolate Chips.; Apricot Pillows.; Oatmeal White Chocolates... and more. Big, Soft Chewy Cookies has a cookie for every palette. Easy to-follow recipes for bar, drop, and holiday treats make this tasty tome a staple for every kitchen. more...

Price: $10.95

Create wedding, shower, holiday, and festive kids' cakes. Easy at-home instruction for making and decorating fabulous cakes. Want to make beautiful cakes? This fun, instructive guide gives you simple techniques for creating cakes for all celebrations. more...

Price: $19.99

Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with today’s ingredients and techniques. more...

Price: $57.00

Understanding and applying food science to the bakeshop—now revised and updated. How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features:.:. ;. Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients. ;. Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure. ;. Important coverage of changes to federal laws, such as food allergen labeling. ;. Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context. ;. More photographs to illustrate the science of baking. ;. End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned. How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. more...

Price: $40.00