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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery (Fat Witch Baking Cookbooks)
by Patricia Helding Bryna LevinAt long last, the owner of New York City's legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and barsPatricia Helding's rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies—baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.With over 50 recipes that can be baked in the same 9 x 9-inch pan and require fewer than 10 ingredients, Helding shows that baking from scratch is neither expensive nor time-consuming. All of her recipes include ingredients from local grocery stores, and are ready to serve in one hour or less. Beginning with tips on the proper tools, timing, and techniques, continuing with five chapters of recipes, and finishing with fabulous frostings, Fat Witch Brownies allows you to explore the versatility and richness of brownies and bars and create the incredible desserts in your very own kitchen that have made Helding's bakery famous.
Fatal Cajun Festival: A Cajun Country Mystery (A Cajun Country Mystery #5)
by Ellen ByronUSA Today bestselling and award-winning author Ellen Byron cranks it up to eleven in the fifth fast and funny Cajun Country mystery.Louisiana B&B owner Maggie Crozat kicks up her heels at a country music festival--but she'll have one foot in the grave if she can't bring the killer of a diva's hanger-on to heel.Grab your tickets for Cajun Country Live!, the pickers' and crooners' answer to the legendary New Orleans Jazz and Heritage Festival. Maggie Crozat, proprietor of the Crozat Plantation B&B, plans to be in the cheering section when her friend Gaynell Bourgeois takes the stage with her band, Gaynell and the Gator Girls.The festival's headliner, native daughter Tammy Barker, rocketed to stardom on a TV singing competition. She has the voice of an angel...and the personality of a devilish diva. But Maggie learns that this tiny terror carries a grudge against Gaynell. She's already sabotaged the Gator Girls' JazzFest audition. When a member of Tammy's entourage is murdered at the festival, Tammy makes sure Gaynell is number one on the suspect list.Gaynell has plenty of company on that list--including every one of Tammy's musicians. Posing as a groupie, Maggie infiltrates Tammy's band and will have to hit all the right notes to clear her friend's name.
A Fatal Family Feast (A Farm-to-Fork Mystery #6)
by Lynn CahoonAngie Turner&’s Idaho restaurant, the County Seat, is the perfect site for a picturesque country wedding, but the party planning skids to a halt when the groom-to-be is implicated in a murder investigation… When Angie&’s best friend and business partner, Felicia Williams, picks the County Seat to host her upcoming nuptials, Angie wants it to feel like a family affair--especially since Felicia is set to marry the farm-to-fork restaurant&’s talented sous chef, Estebe Blackstone. Unfortunately, the bride&’s actual family is far less enthusiastic about the union. They&’re pulling out all the stops to cancel the couple&’s wedding, even arranging for a surprise visit from Felicia&’s ex-fiancé (and her father&’s current lackey). But when her ex is killed days before the ceremony and Estebe is framed for the crime, Angie and the County Seat crew must scramble to solve the murder and save the wedding . . . Praise for Lynn Cahoon's Mysteries &“Well-crafted . . . Cat and crew prove to be engaging characters and Cahoon does a stellar job of keeping them—and the reader—guessing.&” —Mystery Sceneon A Story to Kill &“One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.&” —Daryl Wood Gerber, Agatha winner and nationally bestselling author of the Cookbook Nook Mysteries and Fairy Garden Mysteries
Fatal Fried Rice: A Noodle Shop Mystery (A Noodle Shop Mystery #7)
by Vivien ChienLana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, Ohio in Vivien Chien's Fatal Fried Rice…Lana Lee runs her family’s Chinese restaurant in Cleveland’s Asia Village like nobody’s business. When it comes to actual cooking, however, she’s known to be about a step up from boiling rice. So Lana decides to go to culinary school on the sly—and prove that she has what it takes in the kitchen after all. But when course instructor Margo Chan turns up dead after class, Lana suddenly finds herself on the case, frying pan in hand.Since she was the one who discovered the body, Lana must do double duty in finding the killer and clearing her name. Now, with or without the help of her boyfriend Detective Adam Trudeau, Lana launches her own investigation into Margo’s life and mysterious death. Doing so leads her on a wild goose chase to and from the culinary school—and all the way back to the Ho-Lee noodle shop, where the guilty party may be closer than Lana thinks.
Fatal Fudge Swirl: An Ice Cream Shop Mystery (Ice Cream Shop Mysteries #3)
by Meri AllenA movie production brings drama—and murder—to a close-knit New England village, forcing Riley Rhodes to scoop out the suspects.Former CIA librarian and amateur sleuth Riley Rhodes is loving her fresh start as the manager of the Udderly Delicious Ice Cream Shop. The leaves are turning, tourists are leaf-peeping, and Penniman, Connecticut is putting finishing touches on the weekend long Halloween Happening. But the village is also buzzing. Former child star Cooper Collins is overseeing the production of a romantic comedy that’s filming on the town green and his domineering socialite mother, Diantha, is planning her lavish Halloween themed wedding at her Inn on the Green. Her fiancé has run the Inn's kitchen for years, ably aided by his recent ex-wife, chef Mary Ann Dumas. An old friend of Riley’s, Mary Ann turns to her when the bride requests a spooky ice cream wedding cake.But the weekend takes a frightful turn when Diantha is found dead and suspicion falls on Mary Ann. The cast of potential suspects is long—each wedding guest had a chilling motive to kill the vicious heiress. Can Riley unmask the murderer before another guest ends up on ice?
A Fatal Groove: The Record Shop Mysteries (The Record Shop Mysteries #2)
by Olivia BlackeSecond in the Record Shop series by Olivia Blacke, A Fatal Groove is a mystery for the record . . . CATCHING A KILLER WITHOUT SKIPPING A BEAT."A winning combination."–New York Times Book ReviewIt’s springtime in Cedar River, Texas. The annual Bluebonnet Festival is brewing and the whole town is in harmony. Juni Jessup and her sisters Tansy and Maggie thought opening Sip & Spin Records was going to be their biggest hurdle, but the Frappuccino hits the fan when the mayor drops dead—poisoned by their delicious coffee.Since Tansy was the one to brew the coffee, and Juni was the unfortunate citizen who stumbled upon the mayor’s body, the sisters find themselves in hot water. Family is everything to the Jessups, so with Tansy under suspicion, the sisters spring into action.Between the town festivities, a good old-fashioned treasure hunt, and an accidental cow in the mix, Juni will have to pull out all the stops to find the mayor’s killer.
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
by Amanda LittleIn this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change.Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades? Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia. The raise to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role—a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment—and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all? Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.
The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World
by Amanda LittleIs the future of food looking bleak – or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the present and discovers startling innovations: remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D-printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle for food security. Faced with a perilous future, it gives us reason to hope.
The Fattening of America: How The Economy Makes Us Fat, If It Matters, and What To Do About It
by Eric A. Finkelstein Laurie ZuckermanA guide to how America became the fattest nation, and how the food industry and the government keep it that way. In The Fattening of America, renowned health economist Eric Finkelstein, along with business writer Laurie Zuckerman, reveal how the US economy has become the driving force behind our expanding waistlines. Blending theory, research, and engaging personal anecdotes, the authors discuss how declining food costs—especially for high-calorie, low-nutrient foods—and an increasing usage of technology, which make Americans more sedentary, has essentially led us to eat more calories than we burn off. Praise for The Fattening of America&“[Finkelstein and Zuckerman] show that our entire society profits from making people fat and then either keeping them fat or making them thin again. When you understand how these powerful forces work, you can do a better job of resisting them—and staying healthy.&” —Jack Challem, bestselling author of The Food-Mood Solution and Stop Prediabetes Now&“Everyone who eats food in America must read this book. It is a comprehensive guide to how we&’ve become the fattest nation on the planet and how the food industry, in cahoots with the government, makes us one of the least healthy nations.&” —Fred Pescatore, MD, MPH, CCN, author of The Hamptons Diet&“The authors have done an excellent job talking to mainstream America about obesity. It brings together all of the latest research and packages it in a way that is engaging for the average person. I very much enjoyed the book and would recommend it for anyone interested in obesity. Well done.&” —James O. Hill, PhD, Professor of Pediatrics and Medicine at the University of Colorado Health Sciences Center, and author of The Step Diet: Count Steps, Not Calories to Lose Weight and Keep It Off Forever&“An important book for everyone interested in gaining a better understanding of the underlying causes behind the obesity epidemic and options for addressing it.&” —Barry Popkin, Carla Smith Chamblee Distinguished Professor of Global Nutrition at the University of North Carolina
Fatty Fatty Boom Boom: A Memoir of Food, Fat, and Family
by Rabia Chaudry&“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!&” —Valerie BertinelliRabia Chaudry—known from the podcast Serial and her bestselling book, Adnan&’s Story, as well as her own wildly popular podcast, Undisclosed—serves up a candid and intimate memoir about food, body image, and growing up in a tight knit but sometimes overly concerned Pakistani immigrant family. &“My entire life I have been less fat and more fat, but never not fat.&” Rabia Chaudry was raised with a lot of love—and that love looked like food. Delicious Pakistani dishes—fresh roti, chaat, pakoras, and shorba—and also Pizza Hut, Dairy Queen, and an abundance of American processed foods, as her family discovered its adopted country through its (fast) food. At the same time, her family was becoming increasingly alarmed about their chubby daughter&’s future. Most important, how would she ever get married? In Fatty Fatty Boom Boom, Chaudry chronicles the dozens of times she tried and failed to achieve what she was told was her ideal weight. The truth is, though, she always loved food too much to hold a grudge against it. At once an ode to Pakistani cuisine, including Chaudry&’s favorite recipes; a love letter to her Muslim family both here and in Lahore; and a courageously honest portrait of a woman grappling with a body that gets the job done but refuses to meet the expectations of others. For anyone who has ever been weighed down by their weight— whatever it is—Chaudry shows us how freeing it is to finally make peace with body we have.
Favorite Brand Name Low-Carb Recipes
by Publications International Ltd.This cookbook features easy recipes using common ingredients. Great salads, delicious soups, scrumptious desserts and more. ( Nutritional information is included. This file should make an excellent embossed braille copy.
Favorite Cakes: Showstopping Recipes for Every Occasion
by The Williams-Sonoma Test KitchenBake something beautiful with this incomparable, photo-filled collection of classic and creative cakes.Simple, easy-to-follow directions, ideas for customizing, decorating tips and techniques, and common baking-mistake solutions will help bakers of every level make the most of this book. Organized by basic, modern, and specialty cakes, and including forty recipes and full-color photography, there’s a cake for every occasion.You’ll find essential frostings, meringue, and other cake toppers. Discover reinvented classics, such as Champagne and Raspberry Mini Layer Cake, Rose and Vanilla Bean Mini Tea Cakes, Coconut and Lime Curd Layer Cake, Blood Orange Chiffon Cake, Dulce de Leche Crepe Cake, and Brown Butter and Plum Upside Down Cake. And when it comes to celebrations and parties, this book has you covered with recipes like Vanilla and Berry Ombre Layer Cake, Chocolate, Coconut and Caramel Sheet Cake, and 8-Layer Honey Pistachio Cake. This beautiful collection of classic and new favorites, developed by the Williams Sonoma Test Kitchen, is fit for occasions year-round.
Favorite Cookies: More Than 40 Recipes for Iconic Treats (Williams-Sonoma)
by The Williams-Sonoma Test KitchenDazzling and delectable cookies for every occasion and taste—from Perfect Chocolate Chip Cookies to Homemade Oreos and Matcha Shortbread Cookies. This comprehensive collection of over three dozen cookie recipes provides all the much-loved classics, along with tips and variations on how to make them unique. The recipes are simple enough to be understood by beginning bakers and share a timeless quality that will make them cherished by cooks of all levels. The recipes are the type home cooks will return to again and again. Whether you&’re an avid baker or a novice, the experts at the Williams-Sonoma Test Kitchen have you covered. Inside this beautifully photographed volume, you&’ll find recipes for all types of cookies, including drop cookies, holiday cookies, sandwich cookies, and bar cookies. Step-by-step photos and instructions illustrate how to roll out dough, cut cookie shapes, and decorate with panache. Drop Cookies: Chocolate Chip; Peanut Butter; Oatmeal Raisin; Cowboy; Coconut, Butterscotch, and Macadamia; Chocolate Crinkle. Holiday Cookies/Gift Giving Cookies: Sugar; Ginger-Molasses; Gingerbread People; Spritz; Snickerdoodle; Candy Cane; Peppermint Bark; Thumbprints; Meringues; Florentines; Almond Crescent. Sandwich Cookies: Chocolate Pretzel-Peanut Butter; Lemon Cream; Homemade Oreos Bars: Blondie; Toffee Triangles; Peanut Butter Rice Crispy Brownie Bars; 7-Layer Bar; S&’mores Brownies; Orange Creamsicle.
Favorite Family Meals
by Annabel KarmelDo you find you are serving the same meals week in and week out? Do you catch yourself staring at the contents of your fridge hoping for inspiration? Do you long for some original ideas to help you cook quick, healthy, and tasty meals for the whole family? Give your family a food makeover: No more picky eaters! No more recipe ruts! Internationally bestselling author and leading authority on feeding children Annabel Karmel offers realistic ways to improve your whole family's diet with her signature fresh, creative, and simple cooking style. Favorite Family Meals is packed with more than 150 mouthwatering and nutritious recipes that are fun to eat--and to make--plus practical tips for saving time and planning ahead. Inside Favorite Family Meals, you'll find: * Shopping lists for the staple ingredients that will help you whip up healthy, delicious meals in no time * Practical advice for making homemade frozen dinners so you don't have to cook every day * Easy-to-follow recipes that you and your kids will want to make together * Tasty and original ways to spruce up school lunch boxes * Irresistible ideas for breakfast, lunch, dinner, and snacks that will make you excited to hear your kids say, "I'm hungry!"
Favorite Pickles And Relishes
by Andrea ChesmanBasic information on preparing, canning, and freezing pickles and relishes. Contains about 40 recipes.
Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91 (Storey Country Wisdom Bulletin Ser.)
by Andrea ChesmanSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between
by Melissa ClarkBeloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. Her delicious, seasonal recipes are simple to make and satisfying for the whole family. They are always executed with a touch of elegance and flair. FAVORITE RECIPES FROM MELISSA CLARK'S KITCHEN curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen With A Good Appetite and Cook This Now. The book is organized by meal including Breakfast/Brunch, Lunch, Dinner Mains, Dinner Sides, Desserts, Cocktails and Snacks. In addition, it features an "Occasion Chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, family meals, and company's coming, making it easy for the reader to select the perfect recipe for any occasion.
Favorite Recipes of California Winemakers
by Lee HeckerThis cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes.
Favorite Recipes with Herbs: Revised and Updated
by Dawn Ranck Hower Phyllis GoodYou can cook simply with basic, tasty herbs and liven up the old family favorites! Or try a savory new dish with herbs you grow or find at the grocery store. This newly revised edition of Favorite Recipes with Herbs features beautiful photos and hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country. The most popular herbs in cooking are all covered here—basil, parsley, rosemary, bay, lemon balm, thyme, lovage, chives, mint, sage, tarragon, oregano, marjoram, dill, and cilantro. Use herbs in your everyday cooking—for lunch, dinner, and even breakfast. Recipes include: Bruschetta Dilly Cheese Bread Crab and Sage Bisque Tarragon Chicken Salad Spaghetti Squash Primavera Rosemary Garlic Stir-Fry Sage and Thyme–Stuffed Roast Chicken Lemon Thyme CookiesPhyllis Good and Dawn Ranck do all the work for you! Measurements are given for both fresh and dry herbs, so you don’t even have to worry about converting amounts. There are also tips for gardening and storing your herbs. Two indexes—one by herbs and one by recipe category—make Favorite Recipes with Herbs your go-to for planning your next menu.
Faye Levy's International Jewish Cookbook
by Faye LevyFaye Levy's International Jewish Cookbook presents over 300 mouth-watering recipes from all over the world.
The Faygo Book (Painted Turtle)
by Joe GrimmThe Faygo Book is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit’s beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit’s population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit’s "pop alley," Faygo remained the last one standing. Within the pages of The Faygo Book, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family—when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them—and add a pinch of innovation—not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product—award-winning classics (and some flops) that they insisted on calling "pop," despite the industry’s plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay with Faygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country. The Faygo Book is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.
Fay's Family Food
by Fay Ripley'Witty, fun and great recipes that work!' Jamie OliverTired of cooking two or three different things every mealtime to keep your whole family happy?Fay was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - no separate ingredients, and for all ages. This book offers suggestions and inspiration on how to feed your whole family. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.Simple, quick, and tasty recipes include:- Honey Sweetened Breakfast Muffins - Quick Steak Stroganoff - Made-up Tuscan Sausage Stew - Saucy Sicilian Meatballs- Creamy Chicken and Ham Pie - Quick Salmon and Goats Cheese Tart - Chocolate TorteFay also includes both prep time and cooking time, to help make planning as easy as possible. This is the ultimate family cookbook, and with Fay's help you'll be cooking meals that everyone will enjoy in no time.
Fear of Food: A History of Why We Worry About What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? The author reveals the people and interests who have created and exploited these worries.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
The Fearless Baker: Simple Secrets for Baking Like a Pro
by Erin Jeanne McDowellOne of Food52’s most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them“Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they beautiful and delicious. This book is an absolute must-have for bakers of all levels.” —Molly Yeh, author and blogger, My Name Is Yeh"When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.