Making classic baked goods more flavorful with whole grains, nuts, fruits, and healthy fats. Plus, tasty gluten-free, dairy-free, and vegan options. After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.
Lucy Young provides expert advice on everything you need to know to become a better baker. This handy reference will show you how to make the perfect cake and includes a q&a solving the most frequently asked baking problems. Incorporating a wide range of recipes from luxurious sponge cakes to healthy fruit bars there are even recipes ideal for baking with children. Features advice on: * making the most of your ingredients * the best cooking times and temperatures for light fluffy sponges every time * avoiding and solving common problems, such as flat or stodgy texture * basic, foolproof recipes that always work * storage tips to make cakes last longer * decorating and icing for lovely finishing flourishes Tips for Better Baking is packed with top tips, insider knowledge and recipe ideas - there is something for everyone from the keen baker, to the complete beginner.
A visual guide to learning to bake, with more than 850 photos Better Homes and Gardens Baking Step by Step is the ultimate guide and idea-generator for anyone who wants to learn to bake or hone their technique. This stunning book uses clear, step-by-step photos—more than 900 of them—to illustrate essential skills from folding batter to forming a lattice pie crust. Home bakers can make 350 classic and modern treats, both sweet and savory. Learn to roll and bake the perfect flaky tart or frost and decorate a celebration-worthy cake—or start simple with Peanut Butter Blondie Bars or Blueberry Crisp; Skill Level icons flag recipes easy, easier, or easiest to make. Complete with an Intro to Baking covering everything from stocking the kitchen to using a rolling pin, this colorful book makes baking fun and accessible for everyone.
This all-new and gorgeous edition of Better Homes and Gardens Baking (the first major all-purpose BH&G baking title published since 1998) is a compendium of irresistible cookies, brownies, cakes, pies, cobblers, pastries, and breads—from everyday sweets to special-occasion show-stoppers. It has everything you need to bake fuss-free and with delicious results for bake sales, cookie swaps, birthday parties, holiday tables, or just because you’re in the mood to bake. You'll find: More than 400 recipes for luscious baked goods such as Cinnamon Rolls (with four fun shape variations), Raspberry French Silk Pie Bars, and Herbed Boule More than 250 photos showcase the recipes and clarify techniques Chapter-opener features with classic recipes that teach secrets to baking success Make-It-Mine recipes with choices to help you adapt to your taste, convenience, and occasion Make-It-Mini guides to help bakers turn out scrumptious sweets in smaller sizes This will surely be the go-to baking reference and inspiration for years to come.
The Cutthroat Food Fight that Revolutionized Cooking
Author: Linda Civitello
Publisher: University of Illinois Press
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Over 185 original recipes for Biscotti, Scones, Brownies, Pastries, Pies, Cheesecakes, Pizzas, Breads and more from Master Baker and Cookbook author, Marcy Goldman of famed BetterBaking Website. Over 150,000 books sold, in print, now in digital format, this book also includes blue-ribbon, chef’s best kept secret tips. FREE BONUS of 4 months of Betterbaking.com Recipe Archive Access with Purchase.