100 Buttercream Flowers: The Complete Step-by-Step Guide to Piping Flowers in Buttercream Icing
Learn to pipe 100 different buttercream flowers to showcase on your cakes with this complete visual reference to piping flowers–each flower is demonstrated on a cupcake, with five full scale projects to show you how to combine your flowers into a masterpiece cake. Chef Duff Goldman of Ace of Cakes described the book as "hugely aspirational yet completely approachable," the authors demonstrate how to build up each flower using simple piping techniques that even the novice cake decorator will be able to achieve! All the basics are covered to get you started–how to make stable buttercream icing, advice on coloring and flavor as well as essentials such as how to fill a piping bag...
more infoThe Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen 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. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed...
more infoStaten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours
The delicious Italian-American comfort food we all remember, love, and crave, from the owners of the legendary Artichoke Pizza. Authors Fran and Sal are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic and oil (they're fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impressed critics, fellow chefs, and chowhounds alike. They have written a book celebrating big flavor, along with loving (and hilarious) family stories, and rooted in the great Italian-American tradition, handed down through the generations. The recipes are unfussy…simple and fast for school nights, fancier for weekends and holidays and offer readers a transporting, full-bodied...
more infoCake My Day!: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes
The New York Times bestselling authors of Hello, Cupcake! take geniusity to the next level, with bigger, bolder, better creations for every occasion Those cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder creations. Everything that can be done with a cupcake can be done better with a cake—with a twelfth of the effort and loads more wow power, using everyday pans, bowls, and even measuring cups. Turn a round cake into Swiss cheese and Brie, and it’s April Fool’s! Simply press candy into frosting for an argyle pattern or use one of the easy new decorating techniques to produce wood grain for a guitar cake. Whether...
more infoFika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats
An illustrated lifestyle cookbook on the Swedish tradition of fika–a twice-daily coffee break–including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna...
more infoFlour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and...
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