Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Alterman includes recipes for a wide array of flours and flour blends - from amaranth to millet to teff - as well as guidance on all aspects of...

The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease.Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections,...

The heart and soul of classic bread baking, from master baker Peter ReinhartFrom whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled...

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience craftin...

Two dessert cookbooks from one amazing bakery, together in one collection, featuring delicious cakes, cookies, dessert bars, pies, fruit desserts, puddings & more.Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it. That's how ...

One Girl Cookies shares more than 50 recipes from the popular New York City bakery of the same name, as well as the sweet story behind its beginnings.Tucked away on a quiet, tree-lined street in Brooklyn, New York, is One Girl Cookies: a charming bakery and café whose owners have created what they call an Urban Mayberry. This dessert destination—famous for its gorgeous bite-sized cookies, amazingly moist cakes, seasonal pies and tarts, and dangerously addi...

Have Your Cake and Feel Good About It Too!Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect...

Secret venues. Inspired themes. Fabulous cakes. Across the UK and beyond, thousands of home bakers have been meeting covertly in hidden locations with the same simple mission: bake, eat and gossip about cake. These are the members of the phenomenally popular Clandestine Cake Club - and now, for the first time, they share their baking secrets with you. The rules are quite clear: no cupcakes, no muffins, no brownies, pies or tarts. It's all about cake! With each event organised around a crea...

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity or choose to eat gluten free.The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands ...

More Back in the Day Bakery favorites: “Fans of Southern baking (not to mention baking in general) will want to add it to their collection” (Publishers Weekly).Cheryl and Griffith Day, authors of the New York Times–bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways...

Discover the art of at-home bread baking with a wide array of delicious slow-rise bread recipes for bakers of all skill levels—plus expert advice on mastering starters, kneading, proofing, and more.Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by...

Sheasby opens her new book with an authoritative introduction to bread baking that provides the basics, from the equipment and ingredients you will need to the techniques necessary to achieve perfect results every time. The chapters that follow present a collection of more than 100 superb recipes for breads of all kinds - including everyday rolls and loaves, exotic flat breads, mouthwatering teabreads and bakes, rustic Mediterranean-style breads, and festive loaves for special occasions. A...