How To Make Edible Christmas Gifts With Homemade Gift Wrapping

Brenda Van Niekerk
1
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 This book includes some great candy recipes and also step by step instructions on how to wrap the candy as a Christmas gift.

Some of the content in the book:

Ideas To Wrap The Candy Gifts, Gift Boxes For The Homemade Candy, Paper Gift Bags For The Homemade Candy, Decorate A Jar For The Homemade Candy, How To Fold Bows, Origami Gift Bow, How To Make Gift Tags, How To Make A Card And EnvelopCandy Recipes, Date Lollipops, Acid Drops, Butterscotch, Honeycomb, Treacle Toffee, Toffee Humbugs, Peanut Butter Divinty, Peanut Brittle, Walnut Brittle, Cashew Brittle, Cinnamon Spiced Almonds
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About the author

Brenda loves cooking, baking and experimenting with new ideas for recipes. Writing recipe books just flows naturally from that. 

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Additional Information

Publisher
Brenda Van Niekerk
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Published on
Oct 14, 2013
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Pages
18
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Language
English
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Genres
Cooking / Courses & Dishes / Cakes
Cooking / General
Cooking / Methods / Baking
Crafts & Hobbies / Seasonal
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.

Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.

Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.

With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
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