With more than 45 inspired recipes and full-color photographs, The Best of Waffles & Pancakes is proof that these two wonderful foods are much more than simple breakfast fare.
For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
This collection of 50 new recipes includes Adriano's latest creations, zonut (his pimped-up croissant-donut), plus some astonishing new flavour combinations for his signature zumbarons (think Lavender, Thyme & Strawberry, Burnt Toast and Banana, Caramel & Balsamic). There's also a chapter of savoury recipes to round out your pastry repertoire - try the Fish & Chips Pie or the Pork, Earl Grey & Lemon Sausage Rolls.
For the first time, Adriano provides photographic step-by-step instructions for the master recipes in each style of patisserie, deconstructing the process and making these culinary works of art achievable for the home baker.
The Zumbo Files is Adriano's third book and his most ambitious yet. Open it up and step inside - it'll blow your mind.
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
as well as some traditional Alsatian savory treats, including:
· Tarte Flambée
· Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
From the Hardcover edition.
Iuzzini starts by sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream.
The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.
Some of the recipes in the book:
Apple Honey Waffles, Bacon And Brown Sugar Waffles, Banana Caramel Waffles, Black Currant Waffles, Blue Cheese And Walnut Waffles, Blueberry Cream Cheese Waffles, Blueberry Waffles, Brandied Peach Waffles, Caramel Pecan Waffles, Cheddar Cheese And Chorizo Sausage Waffles, Cheddar Cheese And Red Onion Waffles, Cheese And Ham Waffles, Chicken Sage Waffles, Chocolate Chip Waffles, Chocolate Peppermint Waffles, Cinnamon Walnut Waffles, Coconut And Lime Waffles, Coconut And Pineapple Waffles, Cornmeal Bacon Waffles, Cranberry Orange Waffles, Dill Waffles, Eggnog Waffles, Fig, Maple Syrup And Pecan Waffles, Leek And Potato Waffle, Maple Bacon Waffles, Onion And Herb Waffles, Parmesan, Sun-dried Tomatoes And Basil Waffles, Potato And Bacon Waffles, Pumpkin Cranberry Waffles, Raspberry Macadamia Nut Waffles amongst others.
John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie("liars")--sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
Cooking with Mary Berry covers a broad selection of recipes-brunch ideas, soups, salads, appetizers, mains, sides, and desserts-drawing on Mary's more than 60 years in the kitchen. Many, like her French Onion Soup, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary's prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain's favorite chef easy, and full-color photographs of finished dishes provide inspiration along the way.
Perfect for cooks who are just starting out-and anyone who loves Mary Berry-the straightforward yet special recipes in Cooking with Mary Berry will prove, as one reviewer has said of her recipes, "if you can read, you can cook."
Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch at Bobby’s, he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads, sandwiches, and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. You'll want to keep coming back for a taste of how Bobby does brunch.
When 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. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites--virtually every pastry in the La Brea Bakery's impressive repertoire.
Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, cobblers, and crumbles, and her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes for all tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. 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 fine-textured traditional brioche, the famous and flexible croissant, 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 Bakery
Apple 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
- Date-orange bread
- Berry loaf
- Maple rolls
- Apple cornbread
- Chocolate almond cookies
- Molasses cookies
- Apple johnny-cakes
- Honey-nut gingerbread
- Strawberry shortcake
- Apple cider cake
- Oats and honey bread
- Country peach pie
The Little Book of Country Baking contains lush, full-color photographs of each delicious baked good and just the right amount of recipes for a never-ending supply of yummy inspiration. At such an excellent price, every kitchen should have a copy!
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 Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
At her shop, Chef Lei serves up familiar treats that offer so much more than a sweet dining experience. Inspired by her beach town location and her love of the sand-and-surf lifestyle, she creates high-quality, made-from-scratch desserts that transport you to the islands and resorts you’ve always hoped to visit. Get ready to hit the beach through one hundred recipes, including:
Light as a Kite Lemon Meringue Cupcakes
Coco Hut Macaroons
Red, Red Wine Cupcakes
Sweet and Salty Beach Bod Brittle
Nantucket Ice Cream Sandwiches
Lei’s recipes in Beach House Baking are designed to take you on an island vacation, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of the places you can go to just get away from it all!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints.
Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.
Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And many more… Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Here are 60 irresistible recipes—made with fresh, seasonal ingredients—that show home bakers how to make the components for more than two dozen distinctive, flavorful whoopie pies:
• Classic whoopie pies, including Chocolate with Fluffy Marshmallow Filling, Chocolate Chip with Chocolate Marshmallow Filling, and Carrot Cake with Cream Cheese
• Iced and glazed treats such as Walnut Whip, Coconut Cream with Coconut Swiss Buttercream, and Meringue with Chestnut Cream whoopie pies
• Topped and drizzled indulgences from Blackberry with Blackberry Cream to Banana Cream Pie with Vanilla Custard Cream
• Frozen and chilled varieties such as refreshing Key Lime Pie and Chocolate Mint with Frozen Mint Chip Cream
• Holiday-themed desserts like Easter Egg and Spooky Halloween whoopie pies—and much more!
More than 75 gorgeous full-page photographs showcase every recipe in this book, which also includes a handful of Claire Ptak’s other not-to-be-missed sweet treats, including Peanut Butter Sandwich Cookies and Easy Chocolate Macaroons.
The Whoopie Pie Book will inspire and guide every time the whoopie-pie urge hits!
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
From the Hardcover edition.
In Sweetness, Christy Jordan shares 197 recipes for sweet things to eat and drink—recipes that are deeply delicious, rich with tradition, often reaching through generations, and designed with today’s hectic schedules in mind. Because life is just better when you add a little sweetness.
Inside this cookbook, you'll find helpful step-by-step instructions and 100 yummy donut recipes, including:Maple-glazedWhite chocolate–red velvetPineapple upside-down cakeButterscotch-bananaChai teaS'mores With Mini Donuts, you'll never again have to wait in line for your favorite bakery treat!
Looking through the patisserie window, the clair can make anyone swoon it is quite simply perfect! With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make.
This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics coffee and chocolate clairs then throw yourself into clairs with more unusual fillings like lime, chestnut or passionfruit, and icings to die for, including salted-butter caramel and mille-feuille style stripes...
After studying law and journalism, Marianne Magnier-Moreno completed a professional certificate in cookery. She then worked in restaurants in Paris and New York before devoting herself to cookbook writing.
Also available: Secrets of Macarons
Like all of the books in our 1,000 series, this is not an instructional book, rather, it is a visual showcase designed to provide endless inspiration for anyone who loves decorative baking and entertaining.
And that’s the beauty of being a waffle iron chef—waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater—your child, say—a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac ’n’ cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more.
With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level.
Featured chefs include:
— Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World
— Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy
— Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor
— Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge
— Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University
— Thomas Haas, Germany/USA
— En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago
— William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle
— Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs
— Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo
— Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts
— Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team
— Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain
— Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions
— Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group
— Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne
— Franz Ziegler, Switzerland: Author and Consultant
"Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”
-- The New York Times
"Rival those in Paris.”
-- Time Out New York
Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:
*Step-by-step instructions for baking perfect shells
*Simple tricks for making smooth, melt-in-your-mouth fillings
*Decorating tips for dazzling, artistic cookies
*Delectable flavors from chocolate and espresso to lemon and pistachio
GIANT MOUTHWATERING FLAVORS
The flaky crust and delectable filling of traditional pie in the ultimate grab-and-go, fun-sized desserts--mini pies!
Do you love the taste of pie but prefer the cute size of a cupcake? Then toss the pie pan, grab your muffin tin and open this book. With delicious recipes, easy-to-follow instructions and stunning color photographs, Mini Pies provides everything you need to bake these adorable miniature desserts with professional results.
Featuring gourmet recipes for a range of fruit, custard, nut and savory delights, Mini Pies serves up hold in-your-hand, single-serving versions of all your favorites, as well as the authors' all-new creations, including:
- Key Lime
- Lemon Meringue
- Chocolate Cream
- Bourbon Pecan
- Honey and Pine Nut
- Dilled Spinach Quiche
- Onion, Olive and Thyme Tart
Whether you are baking a single batch to have around the house for your family or making a collection of different mini pies to offer guests at your next party, this book is packed with tips, tricks and techniques for creating crowd-pleasing mini pies. The authors guide you step-by-step through making the perfect crust, plus graham cracker, vegan, shortbread and gluten-free variations.
You’ll want to try all 200 recipes, from quick-and-easy options like Triple Treat Antioxidant Smoothies and Green Tea Granola to leisurely delights perfect for low-key mornings, such as Snickerdoodle Pancakes and Mini Breakfast Quiches with Potato Crust. Whatever you choose, breakfast may well become your favorite meal of the day.
Tasty breakfasts and relaxing brunches are now easier than ever! Inside you'll find more than twenty great ways to wake up your day, including prize-winning recipes from the Pillsbury Bake-Off. From pancakes and frittatas to muffins and smoothies, these recipes are guaranteed to please, whether you're feeding your family or entertaining a crowd.
For more great ideas visit pillsbury.com
Luckily, you don’t need to travel all the way to the Big Apple to savor Bubby’s amazing array of brunch favorites. With nearly 200 delicious recipes, Bubby’s Brunch Cookbook will help you turn your kitchen into a little piece of heaven. From biscuits to muffins, pancakes to omelets, smoked salmon to hot toddies, there’s inspiration here for both beginner and seasoned chefs alike, and the easy-to-follow recipes invariably produce mouthwatering results.
Bubby’s owner and chef Ron Silver reveals the secrets behind his signature dishes–German Skillet-Baked Pancakes, Sizzling Ham and Gruyère Omelet, and Blueberry Scones–as well as scrumptious staples–Skillet Hash Browns, Creamy Buttermilk New Potato Salad, and six variations on classic Eggs Benedict. And don’t forget Bubby’s world famous Sour Cream Pancakes! Of course, no brunch is complete without libations, so Bubby’s stirs up tasty original variations on Bloody Marys and Mimosas, as well as freshly squeezed fruit juice combinations, coffees, and other cocktails. Plus, you’ll get more than twenty terrific menus for special occasions–New Year’s, Easter, Mother’s Day, Christmas, birthdays, and more–and creative tips on how to set the ideal table and pull off the perfect brunch, whether for a cozy twosome or a hungry crowd.
Complete with a helping of beautiful colorful photographs, Bubby’s Brunch Cookbook is a thoroughly inspiring cookbook that takes brunch to a whole new level.
From the Hardcover edition.
The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.
-Alice Waters, from the Foreword
When a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store's classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.
From the Trade Paperback edition.
With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei’s favorites:
• Stone peach cobbler
• Fig jam
• Sweet corn panna cotta
• Strawberry hand pie
• Sweet potato cake
• Blood orange pot de crème
Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover’s Cookbook is a culinary and literary delight, a browser’s cornucopia of reading pleasure, and a true inspiration in the kitchen.
TASTY RECIPES AND THE BOOKS THAT INSPIRED THEM
Jo’s Best Omelette . . . Little Women by Louisa May Alcott
No Dieter’s Delight Chicken Neapolitan . . . Thinner by Stephen King
Extra-Special Rhubarb Pie . . . The Persian Pickle Club by Sandra Dallas
Grand Feast Crab Meat Casserole . . . At Home in Mitford by Jan Karon
Persian Cucumber and Yogurt . . . House of Sand and Fog by Andre Dubus III
Tamales . . . Like Water for Chocolate by Laura Esquivel
Bev's No-Fuss Crab Cakes . . . Unnatural Exposure by Patricia Cornwell
Macaroni and Cheese . . . The Accidental Tourist by Anne Tyler
Veteran Split Pea Soup . . . The Red Badge of Courage by Stephen Crane
Alternative Carrot-Raisin-Pineapple Salad . . . Midwives by Chris Bohjalian
Summer’s Day Cucumber-Tomato Sandwiches . . .
Women in Love by D. H. Lawrence
Refreshing Black Cows . . . The Book of Ruth by Jane Hamilton
Dump Punch . . . Pride and Prejudice by Jane Austen
Not Violet, But Blueberry Pie
. . . Charlie and the Chocolate Factory by Roald Dahl
Innocent Sweet Bread . . . The Bluest Eye by Toni Morrison
Daddy's Rich Chocolate Cake . . . Fatherhood by Bill Cosby
. . . and many other delectable dishes for the literary palate!
With more than 150 recipes, 130 instructional illustrations, and 25 essays on baking techniques, this is the only cookbook you need to make show-stopping desserts and pastries, such as:
-Lemon Lust Bars
-Ham and Cheese Croissants
-Apple Bear Claw Danish Braid
-Chocolate Truffle Cake
-Hazelnut Twist Cookies
-Garlic Cheese Pretzels
Brimming with anecdotes and insightful baking tips from Gayle and Joe Ortiz (author of The Village Baker) this personal collection will inspire and delight any avid or occasional home baker—the sweeter the tooth, the better.
In this delightful book, readers will find croissants surprisingly easy to create, mostly taking far less than an hour of working time. The first section of the book is devoted to the foundational recipe for the perfect croissant, providing helpful photographs and illustrations to demystify each step.
From there, The Perfect Croissant features over 70 recipes for fillings, toppings, and variations, including both sweet and savory options. Readers will find recipes for sweet apple turnovers, almond butter-filled pastries, Chicken en Croute (chicken wrapped in flaky croissant dough), and many more ideas within pages of each other. For cooks looking to experiment, the book contains a chapter on novel croissant forms, offering detailed instructions on how to create a croissant in exciting shapes.
The Perfect Croissant will liven up brunch receptions with pinwheel-shaped croissants filled with custard, spice up cocktail hour with egg-roll croissant hors d'oeuvres, and enrich dessert with chocolate dough croissants filled with liquored fudge,and topped with a chocolate glaze.
Time for brunch? New from Taste of Home, Brunch Favorites offers a variety of tempting morning dishes from quick-to-make eggs and pancakes to make-ahead casseroles and stratas. In addition to the 201 recipes, readers can enjoy full color photos, prep/cook times and the guarantee that every recipe was tested and approved at the Taste of Home Test Kitchen. Best of all, this exciting new format is teeming with value-added benefits at a price that encourages impulse buying. Ideal for hostess gifts, Mother’s Day surprises and more, this fantastic line of products is sure to keep buyers looking for future installments to the series.
Morning Joe & More (Coffees, Teas, Smoothies, Hot Chocolate, Juice Punches, Adult only [Bloody Mary, Mimosa])
Sunshine Bright Fruits (mixed fruit salads and parfaits)
Incredible Eggs (Scrambled, Omelets, Stratas)
Pour on the Syrup (Pancakes, Waffles, French Toast, Syrups)
Beyond Bacon (Homemade Sausages, Hash, Bacon)
Hearty Cereals (Hot & Cold)
Sweet Pastries (Coffee Cakes, Doughnuts, Sticky Buns, Scones)
French Vanilla Mocha
Berry Breakfast Smoothies
Dill Bloody Mary
Ham ’n’ Egg Burritos
Lemon Breakfast Parfaits
Chocolate-Peanut Granola Bars
Lemon-Raspberry Streusel Cake
Iced Cinnamon Potato Rolls
Mocha Chips Hazelnut Scones
Old-Fashioned Doughnuts with Frosting
Baked Fruit Compote
Hearty Mexican Omelet
Ham Vegetable Strata
Country-Style Scramble Eggs
Brown Sugar & Banana Oatmeal
Breakfast Rice Pudding
Sausage Hash Skillet
Turkey Sage Patties
Baked French Toast with Blueberry Sauce
Orange Ricotta Pancakes
Red Velvet Waffles with Coconut Syrup
Join Anne Shirley and her friends in Avonlea with the charming recipes in The Anne of Green Gables Cookbook, a recipe collection inspired by L.M. Montgomery’s famous children’s book series, Anne of Green Gables.
Have you ever wanted to sneak a sip of Diana Barry’s Favorite Raspberry Cordial or try a slice of Anne Shirley’s Liniment Cake (without the liniment!)? Now you can, with the delightful teatime snacks, mains, desserts, and more created by Kate Macdonald, L.M. Montgomery’s granddaughter.
From Poetical Egg Salad Sandwiches and Marilla’s Plum Pudding with Caramel Pudding Sauce (without the mouse!) to Gilbert’s Hurry-Up Dinner, the recipes included here are mentioned throughout the books in the Anne of Green Gables series, along with recipes from L.M. Montgomery’s own kitchen. With a lovely grosgrain ribbon, full-color photography, whimsical illustrations, and quotes and anecdotes, this cookbook is the ideal gift for all “kindred spirits” and lovers of Avonlea.
Celebrating the long-standing British institution, this beautiful pocket book covers everything on the art of taking tea - from the history of afternoon tea drinking to Fortnum's relationship with tea. The book also includes over 45 recipes for all types of teatime delight, from delicate sandwiches, rose biscuits and lemon curd meringues to sumptuous teabreads, brownies and cupcakes, as well as guiding the reader through the best types of tea to accompany them.
Beautifully illustrated with full-colour photography throughout, this charming book is a must-have for tea drinkers everywhere.
The book includes instructions on how to make the Cannoli tubes as well as recipes for different fillings.
Some of the recipes in the book:
Chocolate Brandy Filling
Chocolate Macadamia Ricotta Filling
Chocolate Orange Filling
Cranberry White Chocolate Filling
Honey Chocolate Filling and much more.....
For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking.
Essential Pépin Desserts is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.
The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind.
A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking.
What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers:
• Apple-Smoked Bacon and Cheddar Scones
• Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!)
• Fourth of July Fried Pies
• Peach Queen Cake with Dulce de Leche Frosting
• Turbo-Charged Brownies with Praline Topping
• All-Sold-Out Chicken Pot Pies
• Kolaches (pillowy yeasted buns with sweet or savory fillings)
• PB&J Cookies
With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.
From the Hardcover edition.
One of California's most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more. Little Flower Baking is beautifully packaged in a hardcover book with embossing, ribbon, and quality paper. And every recipe has its own gorgeous photo—a rarity in cookbooks, and a great boon for the home baker.
Christine Moore is the owner of the Little Flower Candy Co. and the chef/owner of Little Flower café and Lincoln restaurant, both in Pasadena, California. A pastry chef who trained in Paris and Los Angeles, Moore is also author of Little Flower: Recipes from the Cafe, which was one of Food52's 16 Best Cookbooks of 2012 and won praise from Jonathan Gold, David Lebovitz, the Wall Street Journal, and the Los Angeles Times. She sells her candy nationwide and has developed a passionate following for her simple, exceptionally flavorful baked goods and café food at both restaurants. Collaborating on the recipes is Little Flower's pastry chef, Cecilia Leung. Acclaimed food photographer Staci Valentine is the book's photographer.
The annual Fredericksburg Christmas parade marks the beginning of the Texas Hill Country's holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, creamy chocolate, and a sleigh full of savory treats to meet the entertaining needs of her neighbors.
In The Pastry Queen Christmas, Rebecca shares nearly 100 traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Show-off desserts such as Chocolate Cookie Crusted Eggnog Cheesecake, Sticky Toffee Pudding with Brandy Butterscotch Sauce, and Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream are the perfect toppers to a family-style feast of Texas Spice-Rubbed Roast Pork, Baked Apple Pear Chutney, Brown Sugar Bacon, and No-Peeking Popovers. Still hungry the next morning? No problem-this country girl does an impressive breakfast, too: Bite-Sized Sticky Buns, Sweet Potato Scones, Cast-Iron Skillet Potatoes, and Mexican Ranch Chilaquiles ought to fill you up.
And if you're still looking for excuses to entertain this season, you'll find ooey-gooey baked goods wrapped up as gifts, homemade craft and décor ideas to make your home sparkle, and holiday-worthy menus guaranteed to make your gathering a Texas-sized success. Tree-trimming, cookie decorating, and Santas running down Main Street . . . Christmastime is here.
From the Hardcover edition.
Author Patty Pinner has been collecting breakfast recipes for as long as she can remember. She comes from a long line of breakfast bakers, and many of the recipes in this book have been passed down from the "Greats"—great-grannies and -aunties—as well as cousins and other influential women in Pinner's life. To pore through these recipes, and then to bake them at home, evokes in Pinner memories of the many women who created them. Pinner includes charming, often comical stories about her life and family throughout the cookbook.
With generations-old recipes that range from the familiar (Blueberry Buttermilk Pancakes) to the fun (Pineapple Upside Down Biscuits), Sweet Mornings is a reliable, well-tested addition to any kitchen. These recipes are ideal for slow weekend mornings and afternoons when you want to lure family and friends to the table with the intoxicating aroma of a homemade sweet treat baking in the oven.
As the author’s mother used to say, the only thing that differentiates breakfast from dinner is the time of day. Where does it say you can’t have a little sugar in the morning?
Nothing says comfort food like a batch of cinnamon rolls fresh from the oven. Here you'll find 50 recipes for a variety of sticky buns everyone will love, from traditional favorites such as Orange-Toffee, Pumpkin Streusel, or Coffee-Maple Glazed Cinnamon Rolls to more exotic flavors, such as Moroccan Rose Petal Cinnamon Rolls or Szechuan Pepper Cinnamon Rolls with Fresh Ginger Glaze. Also included are traditional recipes from Sweden, Germany, the Netherlands, France, and other countries.
Best of all, the eight dough recipes and the variety of fillings and glazes allow you to mix and match recipe parts and devise your own special creations. There are even whole wheat, vegan, and gluten-free doughs so no one has to miss out on these tempting treats. And don't be daunted by thinking it takes too much time and effort. Bakers of every skill level are covered with recipes for easy, no-knead, and bread machine doughs. There's truly something for everyone to love in I Love Cinnamon Rolls!.