Crumb: A Baking Book

A baking cookbook from the great british Bakeoff contestant Ruby Tandoh, flavorful, with a focus on charming, and practical dishes that celebrate the joy of casual baking. Enjoy the pleasures that baking has to offer, from the exertion of a long knead to the crackle of a loaf cooling on the countertop.

This is baking stripped back and enjoyed for its own sake, with recipes you’ll return to over and over again. Crumb presents a simple yet exuberant sort of baking, with recipes such as Chamomile Vanilla Cupcakes, Rosemary Pecan Pie, Fennel Seed & Chile Crackers, and Chocolate Lime Mud Cake that excite the palate and bring bliss to everyday baking.

. A delight to read as well as to cook from, Crumb covers a range of projects from sweet to savory--including cakes, pies, bread, tarts, pastries, cookies, crackers, and more.

Seven Spoons: My Favorite Recipes for Any and Every Day

Impeccable food photography and a lavish package round out this beautiful, personal collection. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from Saveur magazine, the Daily Mail, and more. The much-anticipated debut from the author behind the popular food blog Seven Spoons, crowd-pleasing recipes; engaging, featuring distinctive, writerly essays; and the same stunning photography that has earned her website a devoted following.

Tara o'brady was one of the earliest food bloggers to enter the scene, more than ten years after she first started Seven Spoons, and now, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, seven spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined.

Recipes like roasted carrots with dukkah and harissa mayonnaise, Braised Beef Short Ribs with Gremolata, hearty, and Plum Macaroon Cake are wholesome, and showcase the myriad culinary influences at work in O'Brady's kitchen.

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

Harold mcgee concludes, "what makes the zuni café cookbook a real treasure is the voice of Zuni's Judy Rodgers, " whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself. Deborah madison vegetarian Cooking for Everyone says the introduction alone "should be required reading for every person who might cook something someday.

". For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In the zuni café cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita.

But zuni's appeal goes beyond recipes.

Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet rustic cakes, and scones to savory hot cereals, muffins, biscuits, and quiche. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

True to the healthful spirit of los angeles, fresh fruits and vegetables, natural sugars, sesame and flax seeds, these recipes feature whole-grain flours, and gluten-free and vegan options—and they always lead with deliciousness. Everything in generosity is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café.


Extra Virgin: Recipes & Love from Our Tuscan Kitchen

In extra virgin, and debi is an outgoing, Gabriele is a traditional Italian with a big heart, brash New York City girl. Here, breakfast pizza, are braised Artichokes softened in guanciale-infused oil, too, and Coffee Granita just as Italians make it. So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.

Debi mazar and gabriele corcos, family, hosts of the cooking channels's hit show Extra Virgin, full of fresh flavor, bring together food, and style in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, and easy to prepare.

Devi mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love. Ranging from traditional antipasti and soups to their spin on entrees, and desserts, pizzas, a sweet and salty way to start a meal; tangy, recipes include Pecorino and Honey Dip, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce.


The Dahlia Bakery Cookbook: Sweetness in Seattle

Owner, iron chef, and james beard award-winning cookbook author tom douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.

New york times bestsellerwhen it comes to delectable, and muffins, pies, freshly baked cakes, nobody beats the world famous Dahlia Bakery of Seattle, cookies, Washington.

The Bread Bible: 300 Favorite Recipes

Steamed pecan corn bread, focaccia, pancakes, dessert breads, strudels, dinner rolls, flatbreads, pizza dough, golden brioches, breakfast buns—the choices are endless. A trusted authority on baking, beth hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits.

Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. The recipes are foolproof, step-by-step, and easy-to-follow. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is a keeper for anyone who likes to bake or plans to get started.

And don't just think loaves. The bread bible is the one book on the subject no kitchen should be without.

Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More

Lin offers variations to suit any taste more than 150 recipes total plus baking and decorating tips throughout on topics like making your own all‑natural food coloring, rolling up jelly roll–style cakes, and discovering the magic of browned butter. Irvin lin, creator of the popular blog Eat the Love, shows how these techniques open the door to inventive flavor combinations that look as fantastic as they taste.

Readers and eaters are sure to ooh and ahh over every dazzling dessert at first glance—and then again at first bite.  . Bakers of all levels will enjoy recipes ranging from easy brownies and bars to brunch‑worthy muffins and morning buns to show-stopping cakes and tarts: cinnamon spiral icebox cookies, triple‑chocolate pie, multicolored “Neapolitan” layer cake, pistachio‑swirl brownies, and more.

Incredible desserts with layers and swirls of flavor that are beautiful and delicious--inside and out When you marble, layer, toppings, or frostings, batters, and swirl doughs, good looks and good taste come together in one total package.

The Bread Bible

From ciabatta, semolina, biscuits, and sourdough breads to bagels, and pizza dough, rye, crumpets, The Bread Bible covers all the baking bases. Winner of the 2003 gourmand World Cookbook Award, Best Bread Book. The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible. The bread bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark.

Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Understanding" and "pointers for success" sections explain in simple, with thorough sections on types of flour, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, equipment, and other essentials.

Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, brioche, quick breads, flatbreads, and much more.

Nancy Silverton's Pastries from the La Brea Bakery

Like my bread, these are pastries you want to eat every day. From the introductionwhen celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal breads, she knew that they couldn't be just any sweets. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit.

Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, and her ever-popular scones, cobblers, and crumbles, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. The pastries we make are deliciously simple and rustic and never too sweet. Instead of baking fastidious and overelaborate desserts, full of texture and flavor, rustic pastries, she creates deliciously simple, that complement perfectly her hearty, country-style breads and have people lining up morning after morning.

Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the sometimes intimidating technique of doughnut making. The crowning touch is her detailed section on morn-ing pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the famous and flexible croissant, the fine-textured traditional brioche, and the pièce de résistance: puff pastry.

An important book from a baking and pastry icon, pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere. A selection of recipes from nancy silverton's pastries from the la brea bakeryapple fritters * asparagus-egg pie with potato crust * black currant silk tart blueberry-almond muffins * brownies with irish whiskey and currants * canellés caramel candy kisses * cheese croissants * chocolate-walnut scones * cinnamon Custard Tart  ¸  Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat  ¸  Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart  ¸  Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps  ¸  Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins  ¸  Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle  ¸  Sticky Toffee Pudding * Viennese Cream Brioche.

Inspired by a sweet memory from childhood, or a time-honored bakeshop standard, a European classic, they are flavors you never tire of.

Sweet: Our Best Cupcakes, Cookies, Candy, and More

Take all the guesswork out of dessert with more than 100 recipes hand-picked by the Food Network Magazine editors as their all-time favorite treats. In sweet, show-off layer cakes, super fun cupcakes, you’ll find over-the-top brownies, one-of-a-kind cookies and so much more. You don’t need to be an experienced baker to get started.

This great collection includes recipes for any occasion, with step-by-step instructions and full-page color photographs to help you along. Each recipe has been triple-tested, so you know it’ll come out just right. Every dessert in this book is easy to follow—and totally foolproof. Flip through and you’ll find some fun surprises, too: a bowl made of chocolate, a spectrum of frosting colors and a cake that looks like a giant caramel apple.