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BAKE WITH JACK – Bread Every Day: All the best breads and simple, step-by-step recipes to use up every crumb
by Jack SturgessMake your own bread and don't waste a slice.I'm Jack, professional-chef-turned-breadmaker on a mission to give everyone the knowledge they need to make their own amazing bread at home.Most breads - including the fancy ones - don't need loads of the hard work. I've figured this out and want to share my tips and tricks with you. Master 30 breads, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough and pizza dough. Try my meal ideas to use up every last crumb - from epic sandwiches and the best things on toast to hearty meals like easy spaghetti meatballs that use up stale bread, salads and soups with the crunchiest croutons, and doughnut offcuts served with gloriously gooey chocolate and marshmallow dip!There are recipes here everyone will love.
Bake Your Own: Cakes and Cookies
by Mary FordThe recent craze for traditional recipes and baking techniques means that more people are donning their aprons and getting back into the kitchen. Bake Your Own: Cakes and Biscuits harks back to a time of good, old-fashioned baking and features a range of tasty treats that everyone will love and want to try. From the show-stopping chocolate cake to the simple almond shortbread, this book takes you back to basics with step-by-step guides, and provides handy hints for cake decoration that will have your friends' mouths watering in no time!
Bake Yourself Happy: 50 recipes to bring you joy
by Steph Blackwell'A must-have book for anyone interested in baking for their mental wellbeing.' - Kim Joy'This book is jam-packed with bakes that will become your classics.' - David Atherton'I love how Steph celebrates the joy in baking and the power of food for our mental health . . .' - Dr Wallace Hazel******Put a smile on your face with 50 delicious bakes, each designed to bring you joy in both the making and the tasting.Great British Bake-Off finalist, Steph Blackwell, discovered the healing power of baking while struggling with her mental health. Baking allowed her to release stress and anxiety and restore a sense of calm contentment. In Bake Yourself Happy she shares her favourite recipes and shows how every stage of the process will boost your mood and improve your wellbeing.From foolproof bakes and weekday bread to decadent cakes and sweet tarts, Steph provides mouth-watering recipes guaranteed to make you (and your friends and family) smile.
Bake Yourself Happy: Cheering Food For the Soul
by Summersdale PublishersWe all know that baked treats can warm our hearts as well as our stomachs, and that everything tastes better when you’ve made it yourself. This collection of delicious recipes is peppered with thoughtful quotes and fail-safe pick-me-ups, from piping-hot pies to sinful chocolate muffins. Bake these recipes and be down in the dumplings no more!
Baked in America: The generous art of brownies, cupcakes, whoopies, muffins and more
by David Lesniak David MunizWhen it comes to baking, Americans clearly know a thing or two. Whether it's gooey chocolate brownies, perfectly iced cupcakes or chunky chocolate chip cookies, American baking is everywhere, and we love it. Baked in America is a bumper-sized celebration of American baking. From their London bakery, Outsider Tart, Americans David Muniz and David Lesniak are spearheading a welcome revival of the humble home-baked American cake (and brownie, and muffin and cookie!) and introducing us to a whole load of newcomers along the way. Their irresistible cookbook contains over 120 American recipes ranging from classic favourites such as juicy blueberry muffins, chocolate and walnut brownies and peanut butter cookies to a strawberry meringue torte, white chocolate and raspberry cupcakes, red velvet cheesecake and an outstanding array of whoopie pies. With full colour photography throughout and a stunning design this cookery book will be every baker's dream. Resistance will be futile.
Baked Products: Science, Technology and Practice
by Stanley P. Cauvain Linda S. YoungTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Baked to Perfection: Delicious gluten-free recipes with a pinch of science
by Katarina CermeljThe only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.
Baked to Perfection: Delicious gluten-free recipes with a pinch of science
by Katarina Cermelj'I have nothing against gluten, but this book is just full of recipes I long to make' Nigella LawsonThe only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every single time.From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you. Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection. Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.
The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest
by Jere and GettleTired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook.With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen.Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits.Some of the recipes you'll love . . .Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie
The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest
by Jere and GettleTired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin -- with several plucked from the family's own fabulous restaurant -- and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen. Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits. Some of the recipes you'll love . . . Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie
The Baker Who Pretended to Be King of Portugal
by Ruth MacKayOn August 4, 1578, in an ill-conceived attempt to wrest Morocco back from the hands of the infidel Moors, King Sebastian of Portugal led his troops to slaughter and was himself slain. Sixteen years later, King Sebastian rose again. In one of the most famous of European impostures, Gabriel de Espinosa, an ex-soldier and baker by trade—and most likely under the guidance of a distinguished Portuguese friar—appeared in a Spanish convent town passing himself off as the lost monarch. The principals, along with a large cast of nuns, monks, and servants, were confined and questioned for nearly a year as a crew of judges tried to unravel the story, but the culprits went to their deaths with many questions left unanswered. Ruth MacKay recalls this conspiracy, marked both by scheming and absurdity, and the legal inquest that followed, to show how stories of this kind are conceived, told, circulated, and believed. She reveals how the story of Sebastian, supposedly in hiding and planning to return to claim his crown, was lodged among other familiar stories: prophecies of returned leaders, nuns kept against their will, kidnappings by Moors, miraculous escapes, and monarchs who die for their country. As MacKay demonstrates, the conspiracy could not have succeeded without the circulation of news, the retellings of the fatal battle in well-read chronicles, and the networks of rumors and correspondents, all sharing the hope or belief that Sebastian had survived and would one day return. With its royal intrigues, ambitious artisans, dissatisfied religious women, and corrupt clergy, The Baker Who Pretended to Be King of Portugal will undoubtedly captivate readers as it sheds new light on the intricate political and cultural relations between Spain and Portugal in the early modern period and the often elusive nature of historical truth.
The Baker Who Pretended to Be King of Portugal
by Ruth MacKayOn August 4, 1578, in an ill-conceived attempt to wrest Morocco back from the hands of the infidel Moors, King Sebastian of Portugal led his troops to slaughter and was himself slain. Sixteen years later, King Sebastian rose again. In one of the most famous of European impostures, Gabriel de Espinosa, an ex-soldier and baker by trade—and most likely under the guidance of a distinguished Portuguese friar—appeared in a Spanish convent town passing himself off as the lost monarch. The principals, along with a large cast of nuns, monks, and servants, were confined and questioned for nearly a year as a crew of judges tried to unravel the story, but the culprits went to their deaths with many questions left unanswered. Ruth MacKay recalls this conspiracy, marked both by scheming and absurdity, and the legal inquest that followed, to show how stories of this kind are conceived, told, circulated, and believed. She reveals how the story of Sebastian, supposedly in hiding and planning to return to claim his crown, was lodged among other familiar stories: prophecies of returned leaders, nuns kept against their will, kidnappings by Moors, miraculous escapes, and monarchs who die for their country. As MacKay demonstrates, the conspiracy could not have succeeded without the circulation of news, the retellings of the fatal battle in well-read chronicles, and the networks of rumors and correspondents, all sharing the hope or belief that Sebastian had survived and would one day return. With its royal intrigues, ambitious artisans, dissatisfied religious women, and corrupt clergy, The Baker Who Pretended to Be King of Portugal will undoubtedly captivate readers as it sheds new light on the intricate political and cultural relations between Spain and Portugal in the early modern period and the often elusive nature of historical truth.
The Baker Who Pretended to Be King of Portugal
by Ruth MacKayOn August 4, 1578, in an ill-conceived attempt to wrest Morocco back from the hands of the infidel Moors, King Sebastian of Portugal led his troops to slaughter and was himself slain. Sixteen years later, King Sebastian rose again. In one of the most famous of European impostures, Gabriel de Espinosa, an ex-soldier and baker by trade—and most likely under the guidance of a distinguished Portuguese friar—appeared in a Spanish convent town passing himself off as the lost monarch. The principals, along with a large cast of nuns, monks, and servants, were confined and questioned for nearly a year as a crew of judges tried to unravel the story, but the culprits went to their deaths with many questions left unanswered. Ruth MacKay recalls this conspiracy, marked both by scheming and absurdity, and the legal inquest that followed, to show how stories of this kind are conceived, told, circulated, and believed. She reveals how the story of Sebastian, supposedly in hiding and planning to return to claim his crown, was lodged among other familiar stories: prophecies of returned leaders, nuns kept against their will, kidnappings by Moors, miraculous escapes, and monarchs who die for their country. As MacKay demonstrates, the conspiracy could not have succeeded without the circulation of news, the retellings of the fatal battle in well-read chronicles, and the networks of rumors and correspondents, all sharing the hope or belief that Sebastian had survived and would one day return. With its royal intrigues, ambitious artisans, dissatisfied religious women, and corrupt clergy, The Baker Who Pretended to Be King of Portugal will undoubtedly captivate readers as it sheds new light on the intricate political and cultural relations between Spain and Portugal in the early modern period and the often elusive nature of historical truth.
The Baker Who Pretended to Be King of Portugal
by Ruth MacKayOn August 4, 1578, in an ill-conceived attempt to wrest Morocco back from the hands of the infidel Moors, King Sebastian of Portugal led his troops to slaughter and was himself slain. Sixteen years later, King Sebastian rose again. In one of the most famous of European impostures, Gabriel de Espinosa, an ex-soldier and baker by trade—and most likely under the guidance of a distinguished Portuguese friar—appeared in a Spanish convent town passing himself off as the lost monarch. The principals, along with a large cast of nuns, monks, and servants, were confined and questioned for nearly a year as a crew of judges tried to unravel the story, but the culprits went to their deaths with many questions left unanswered. Ruth MacKay recalls this conspiracy, marked both by scheming and absurdity, and the legal inquest that followed, to show how stories of this kind are conceived, told, circulated, and believed. She reveals how the story of Sebastian, supposedly in hiding and planning to return to claim his crown, was lodged among other familiar stories: prophecies of returned leaders, nuns kept against their will, kidnappings by Moors, miraculous escapes, and monarchs who die for their country. As MacKay demonstrates, the conspiracy could not have succeeded without the circulation of news, the retellings of the fatal battle in well-read chronicles, and the networks of rumors and correspondents, all sharing the hope or belief that Sebastian had survived and would one day return. With its royal intrigues, ambitious artisans, dissatisfied religious women, and corrupt clergy, The Baker Who Pretended to Be King of Portugal will undoubtedly captivate readers as it sheds new light on the intricate political and cultural relations between Spain and Portugal in the early modern period and the often elusive nature of historical truth.
The Baker's Boy: Book 1 of the Book of Words (Book of Words #Vol. I)
by J. V. JonesAt Castle Harvell, two fates collide. Melliandra refuses to marry the sinister Prince Kylock while an apprentice named Jack is terrified by his sudden ability to work miracles. Together they flee the castle, pursued by the sorcerer Baralis, while elsewhere a knight embarks on a perilous voyage of his own. Soon destiny will draw the travellers together, and that meeting will shatter the world ...For more information on this or any other Orbit book, visit the Orbit website at www.orbitbooks.co.uk
The Baker's Boy and the Great Fire of London (Short Histories #1)
by Tom Bradman Tony BradmanThis exciting story brings the tale of the great fire of London to life for young readers. When Will Farriner wakes to the sound of crackling flames and the smell of smoke, he knows something is terribly wrong! As his family escape the flames engulfing their bakery, Will realises he must stop the fire from spreading. But what can be done before all of London goes up in smoke?Full of adventure and danger, this short text is suitable for struggling readers but engaging enough to give confident readers a quick, fun read.Suitable for use in schools as guided reading texts or for reading independently.
The Baker's Daughter: Timeless Recipes From Four Generations of Bakers
by Louise JohncoxLouise Johncox comes from a long line of bakers and confectioners. As a child she would sit on a flour tin at her father's side and eat whatever was fresh from the oven - a hot bread roll or a fluffy piece of sponge - and when her father, a master baker, retired, Louise decided it was time to capture his wisdom and baking expertise, writing down his recipes for the first time and preserving his magical legacy for her children.With a Foreword by Albert Roux, The Baker's Daughter weaves Louise's delightful childhood memories of life in her family tea shop with her father's delicious recipes for you to try at home, honed by over forty years of instinct and experience. From classic cream cakes and traditional buns, to celebration cakes, handcrafted chocolates and her father's signature cream meringues, these recipes come laden with the sights, smells and warmth of the tea room and bakehouse.Louise shares more stories about her family teashop in her ebook memoir A Life Shaped By Cakes: The Memoir of The Baker's Daughter.'An affectionate memoir that will both entertain with stories from a bygone world of tea and cakes and inspire people to bake' Albert Roux, OBE, KFO
Baker's Law (Contemporary Romance #10)
by Denise McDonaldBlue Collar Baker In high school, Marissa Llewellyn had the hots for golden boy Jackson "Jax" Carlisles. So when he arrives at her bakery, yummier than ever, to investigate a series of break-ins, she can't help being reminded of the awkward girl she was. But that's not the reason she evades his questions….
A Baker's Life: 100 fantastic recipes, from childhood bakes to five-star excellence
by Paul HollywoodAccompanying the Channel 4 series, A Baker's Life contains 100 of Paul Hollywood's very best baking recipes, which have been finessed over decades spent as a baker. Each chapter is filled with bakes that represent a different decade – learning the basics at his father's bakery; honing his pastry skills in the finest hotels; discovering the bold flavours of the Middle East while working in Cyprus; and finding fame with the phenomenally popular Great British Bake Off television series.Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favourites include garlic baguettes; feta and chive bread; chorizo and chilli Scotch eggs; mum's ginger biscuits; double chocolate Danish twists; and hazelnut cappuccino cake.With photographs from personal family albums, plus many professional insights into and anecdotes that reveal what makes a great baker, A Baker's Life will show you how to bring the baking skills Paul has learnt over a lifetime into your own home kitchen.
Baker's Royale: 75 Twists on All Your Favorite Sweets
by Naomi RobinsonBaker's Royale turns basic desserts upside-down with addictive flavors and gorgeous presentations: the only sweets book you'll need this year!Baker's Royale is a dessert cookbook that revisits-and revamps-classic recipes for the modern baker. Naomi Robinson thinks outside the cake mix box in her kitchen and on her site, BakersRoyale.com, mixing and matching for mash-ups that wow. Her exciting flavor combinations and eye for the easiest show-stoppers struck a chord, and readers clamored for more of her inventive sweets.The book includes 75 classic recipes with a twist: Burnt Caramel Custard Pie French Silk Crunch Cake Cannoli Cakelets Raspberry Almond Opera Cake Apple Pie Marshmallows Shortcuts like premade cookie dough and candy garnishes make these desserts as practical as they are fanciful. Stunning photography throughout showcases Naomi's unique style, which is as delicious as it looks.
Baker's Royale: 75 Twists on All Your Favorite Sweets
by Naomi RobinsonBaker's Royale turns basic desserts upside-down with addictive flavors and gorgeous presentations: the only sweets book you'll need this year!Baker's Royale is a dessert cookbook that revisits-and revamps-classic recipes for the modern baker. Naomi Robinson thinks outside the cake mix box in her kitchen and on her site, BakersRoyale.com, mixing and matching for mash-ups that wow. Her exciting flavor combinations and eye for the easiest show-stoppers struck a chord, and readers clamored for more of her inventive sweets. The book includes 75 classic recipes with a twist: Burnt Caramel Custard Pie French Silk Crunch Cake Cannoli Cakelets Raspberry Almond Opera Cake Apple Pie Marshmallows Shortcuts like premade cookie dough and candy garnishes make these desserts as practical as they are fanciful. Stunning photography throughout showcases Naomi's unique style, which is as delicious as it looks.
Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques
by Lakshmi JagarlamudiThis book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques
by Lakshmi JagarlamudiThis book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Bakery Food Manufacture and Quality: Water Controland Effects
by Stanley P. Cauvain Linda S. YoungWater is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Bakery Food Manufacture and Quality: Water Control and Effects
by Stanley P. Cauvain Linda S. YoungWater is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.