Kategoria BISAC: Cooking >> Methods - Baking

Get prepared to have your life changed. Every Last Crumb will take you down a revolutionary bread-making road with recipes that look, smell, and taste like their gluten-filled counterparts. These recipes use healthier ingredients, and many of them are accessible to those with...

It's the night before Easter. The eggs have been decorated and hidden. The sports coats and dresses for church tomorrow have been pressed and are laying out flat to avoid more wrinkles. The house is spotless and ready for your guests. Everything is ready to cook a delicious Easter dinner except one thing...

The dessert

Luckily, we've got you covered. This collection of 51 Easter dessert recipes has something tasty and enticing for everyone, and you don't have to be Julia Child in order to pull them off. Our list of cakes,...

In the universe of breads, salt rising bread stands alone. There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first -mountain-to-table- bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition.

For Salt Rising Bread, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the...

-A new baking bible.- (*Wall Street Journal) -If there's such a thing as a pie guru, it's Kate McDermott.- (*Sunset Magazine -The next best thing to taking one of her classes.-(*The Washington Post -Gorgeous...a dream of a cookbook.- (*Eat Your Books -Heartwarming and funny...an instructive debut.- (*Library Journal -Utterly exquisite, will steal your heart. RUN, don't walk, to order your copy. (**The Blender Girl -Not just on crusts and fillings but life itself. A keeper.- (***Atlanta Journal-Constitution) -Whether you're a seasoned pie hand or a beginner with more enthusiasm than skill,...

Bread and butter, toast and jam, scones and clotted cream--baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat...

Includes my top 8 tips for baking that perfect bread And no bread machine required

Traditional Breads Include:

• Whole -Wheat- Sandwich Bread
• -Multigrain- Seeded Bread
• Dinner Rolls

Sweet Breads Include:

• Decadent Chocolate Loaf
• Cinnamon Swirl Bread
• Lemon Bread

Reworked Classics Include:

• Homemade Bread Crumbs
• Everything Bagels
• Garlicy Pizza Dough

Finally, a cast iron cookbook that does with cast iron what cast iron does best-cook delicious Southern food as timeless as the skillet itself.

What's not to love about cast iron? It's versatile. It lasts forever. And most of all, it can cook just about anything. But at its core, cast iron does its best work with Southern fare.

No one knows that better than North Carolina native Elena Rosemond-Hoerr, whose culinary roots extend as far into the foothills as they do into Southern cooking. Armed with a collection of skillets both new and old and a love for...