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- Potter/TenSpeed/Harmony 2016; US$ 30.00
good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish?owner of the beloved restaurant Ken?s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award?winning author of Flour Water Salt Yeast; and one of... more...
- Marshall Cavendish 2016; US$ 22.99
Noted for his Japanese-inspired French confections showcasing delicate cake bases and intricately-piped fresh cream, Chef Yamashitas cosy patisserie of the same name draws cake and dessert lovers from near and far to indulge in his irresistible creations. In this third cookbook, Chef Yamashita shares a delightful collection of recipes for his... more...
- Hardie Grant Books 2016; US$ 31.99
Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of Frances grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker. From madeleines, éclairs and croissants to... more...
- Chronicle Books LLC 2016; US$ 12.99
Taking the love of French pastries into the kitchen, Mon Cher Éclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pâte à choux dough and use it to make beautiful éclairs with modern flavor combinations such as butterscotch-bourbon or... more...
- Houghton Mifflin Harcourt 2016; US$ 25.00
An introduction to making bread by hand, starting with one simple dough and making small changes to ingredients and proportions to create ten "foundation" breads; plus additional recipes and lessons on essential techniques. more...
- Regan Arts. 2015; US$ 50.00
One of the world's most celebrated bakers in America shares his insider?s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time?and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary... more...
- Quirk Books 2015; US$ 24.95
Great pastry starts with great dough. And making homemade dough is easy as pie when you?ve got science on your side. Making Dough presents simple formulas for creating a dozen different from-scratch doughs. The secret? Understanding how the ratio of just five ingredients?flour, butter, water, sugar, and eggs?can be tweaked to bake a patisserie?s... more...
- Potter/TenSpeed/Harmony 2015; US$ 35.00
Yahoo Food's Cookbook of the Year Authentic multiethnic breads from the New York City bakery with a mission At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas,... more...
- Hodder & Stoughton 2015; US$ 18.99
Bake it Better: Bread includes everything you need to know about baking delicious bread. Whether you are new to baking and looking for simple, easy recipes or a more confident baker looking to develop your skills and repertoire, with The Great British Bake Off you can be sure you're getting scrumptious, tried-and-tested recipes. The recipes themselves... more...
- Potter/TenSpeed/Harmony 2015; US$ 29.99
This follow-up to the author's James Beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel. George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's... more...