{"title":"Baking \u0026 Dessert","description":"","products":[{"product_id":"the-cookie-bible-rose-levy-beranbaum","title":"The Cookie Bible (Rose Levy Beranbaum)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe ultimate cookie cookbook, from the bestselling author of \u003cem data-mce-fragment=\"1\"\u003eThe Baking Bible\u003c\/em\u003e Rose Levy Beranbaum.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is your must-have cookie book, featuring nearly every cookie imaginable, from rustic Cranberry Chocolate Chippers to elegant French macarons, and everything in between—simple drop cookies, rolled-and-cut holiday cookies, brownies and other bars, pretty sandwich cookies, luxurious frosted or chocolate-dipped treats, and much more. With legendary baker Rose Levy Beranbaum’s foolproof recipes—which feature detail-oriented instructions that eliminate guesswork, notes for planning ahead, ingenious tips, and other golden rules for success—it’s easy to whip up a batch of irresistible, crowd-pleasing cookies anytime, for any occasion. Standout classics and new favorites include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRose’s Dream Chocolate Chip Cookies\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLemon Lumpies\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlack Tahini Crisps\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeanut Butter and Jelly Buttons\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDouble Ginger Molasses Cookies\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCaramel Surprise Snickerdoodles\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMom’s Coconut Snowball Kisses\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Sablés\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGingerbread Folks (with a special sturdy variation for gingerbread houses)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePecan Freezer Squares\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrownie Doughnuts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrandy Snap Rolls\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePlus “extra special” details including homemade Dulce de Leche, Wicked Good Ganache, Lemon Curd, and more\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106003095731,"sku":"9780358353997","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/cookiebible.jpg?v=1693102949"},{"product_id":"everyday-cake-polina-chesnakova","title":"SIGNED: Everyday Cake (Polina Chesnakova)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1632172984-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA humble slice, square, or wedge of homemade cake never fails to delight and here you'll find forty-five simple recipes to make any day feel a bit special.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eUsing ingredients that are readily available, these cakes are unfussy yet sweetly indulgent. Recipes are arranged using pans most of us already have in our kitchens: round, square, loaf, rectangle, sheet, and bundt. Flavors include warm spices, herbs and flowers, and sweet essences, plus chocolate, fruit, nuts, and seeds.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAn appealingly wide range of cakes will tickle every fancy:\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe Yellow Birthday Cake with Whipped Malt Chocolate Buttercream is perfect for a birthday celebration of any age\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe Lemon-Lavender Yogurt Cake is quick to make and satisfying with cup of tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThe Strawberries-and-Cream Cake is the ideal way to end a summer supper.\u003c\/li\u003e\n\u003c\/ul\u003e\n There's something for every mood and craving in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEveryday Cakes\u003c\/i\u003e.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106012401843,"sku":"9781632172983","price":22.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/everydaycake.jpg?v=1693102393"},{"product_id":"flour-joanne-chang","title":"Flour (Joanne Chang)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary081186944X-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe original and beloved baking cookbook from Joanne Chang, owner of Boston's renowned Flour Bakery.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eFlour Bakery's motto is simple and perfect: Make life sweeter . . . eat dessert first.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEvery day, thousands of Bostonians and city visitors can't resist buying sweet and savory treats from an alumna of Harvard with a degree in economics who has made it her mission, as Boston Radio proclaims, \"to make food that's just so good you can't stop eating it.\"\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom Homemade Pop-Tarts to Brioche au Chocolat, Lemon Raspberry Cake to perfect croissants, Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, leading her on a path that eventually resulted in a sticky bun triumph on the Food Network's\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThrowdown with Bobby Flay\u003c\/i\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour\u003c\/i\u003e, she has created an instructive and inspiring guide to baking that appeals to novice and experienced bakers alike. Nearly 150 recipes, sorted into chapters on Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads, are easy to follow and achieve successfully. Paired with gorgeous photographs and indispensable chapters on techniques, equipment, ingredients, and \"Joanne's Top 12 Baking Tips,\" this mouthwatering collection is an accessible, instant classic cookbook for the home baker.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBAKING BOOK TO SAVOR: Bread, pastry, pies, cakes, cookies, and desserts of all kinds have captured the imaginations of home cooks. This beautiful cookbook is the perfect gift or self-purchase for anyone just beginning their baking journey or wanting to expand their repertoire with irresistible signature bakes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWHAT'S INSIDE: Discover straightforward instructions for creating such delectable treats as Oatmeal-Maple Scones; Chunky Lola Cookies; Lemon Lust Bars; Deep, Dark, Spicy Gingerbread with Coffee Glaze; Milky Way Tart; Super-Pumpkiny Pumpkin Pie; Brown Sugar Popovers; Honey-Cinnamon Ice Cream; Parmesan and Black Pepper Whole-Wheat Focaccia; and so much more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAWARD-WINNING AUTHOR: A James Beard Foundation Award winner for Outstanding Baker in 2016, Joanne Chang was a pastry chef at Payard Patisserie in New York City and Mistral in Boston, and took down master chef Bobby Flay himself, before opening her own pastry shop in 2000. Flour Bakery, renowned for its signature sticky buns and dedication to \"pastry love,\" now has multiple locations and a dedicated following.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePerfect for:\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHome cooks and bakers of all levels\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFans of Flour Bakery and Joanne Chang\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDevotees of the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGreat British Baking Show\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAmerica's Test Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBirthday, housewarming, holiday, or host or hostess gift for baking enthusiasts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePair with companion volume\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets \u0026amp; Savories\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShelve alongside Barefoot Contessa cookbooks,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMagnolia Table\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Smitten Kitchen Cookbook\u003c\/i\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHalf Baked Harvest Cookbook\u003c\/i\u003e, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTartine Bread\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106017874099,"sku":"9780811869447","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/flour.jpg?v=1693102412"},{"product_id":"signed-flour-power-tara-jensen","title":"Flour Power (Tara Jensen)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593232461-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA fun and empowering bread master class with 80 recipes and insights from sourdough whisperer Tara Jensen.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTeacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) breads.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFlour Power\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There’s a chapter on sourdough using white flour (Olive Loaf; Milk Bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (Honey and Aniseed Rye; Mountain Rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from “discard” (the starter you discard before “feeding” it).\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eRecipes are categorized by difficulty level and there’s also a helpful “snapshot” at the top of each recipe offering a start-to-finish quick takeaway of the loaf from how much time it actually takes to the pan size you need and type of loaf the bread makes. Alongside stunning photography by Johnny Autry and playful, but informative illustrations are all the tips and tricks you'll need to become a happy and proficient baker at home.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106020430003,"sku":"9780593232460","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/0001455a671ced899fcf87e4cd79b7df.jpg?v=1693102165"},{"product_id":"bittman-bread-mark-bittman-kerri-conan","title":"Bittman Bread (Mark Bittman; Kerri Conan)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA revolutionary approach to making easy, delicious whole-grain bread and more\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom best-selling author Mark Bittman comes the ultimate guide to perfect homemade bread—starting with a wholesome, nourishing, no-knead recipe that’s actually easy for the at-home baker (and also happens to set you up with a sourdough starter for future loaves). Plus, recipes for every taste and any grain, with all the techniques and tips to bake delicious bread at home. Mark has spent years perfecting delicious, naturally leavened, whole-grain breads, and those recipes are the backbone of this innovative book. But you’ll also find baguettes, mixed-grain loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. Like all of Bittman’s cookbooks, these recipes are straightforward—no frills or overcomplications—and get right to the heart of how to make bread, making it great for beginners, but also, with Bittman's innovative techniques and unique insights, essential for bakers of all skill levels.\u003c\/span\u003e","brand":"HarperCollins","offers":[{"title":"Regular","offer_id":43371763597491,"sku":"9780358539339","price":35.0,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":43371763630259,"sku":"9780358539339","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/bittmanbread.jpg?v=1693102482"},{"product_id":"good-and-sweet-brian-levy","title":"Good and Sweet (Brian Levy)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0593330463-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eONE OF THE BEST COOKBOOKS OF THE YEAR:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLos Angeles Times, Serious Eats\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGroundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBrian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGood \u0026amp; Sweet,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eLevy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106024886451,"sku":"9780593330463","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/f093a02106be1cf0be0f5030c18c565d.jpg?v=1693102164"},{"product_id":"viva-desserts-nicole-presley","title":"¡Viva Desserts! 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Then add in classic American cakes and pies with a Mexican twist and other Mexican treats with an American twist, and all your cravings will be covered!\u003cbr\u003e\u003cbr\u003eNicole Presley, recipe developer and Mexican\u003cspan\u003e \u003c\/span\u003e\u003ci\u003epostres\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebaker, delves into the craft of baking and offers tips and tricks with every recipe, giving dessert lovers everywhere the tools they need to play in their own kitchens. With full-color photography for every dessert and baking secrets that Nicole has learned through her own kitchen evolution, from kitchens in Los Angeles and Mexico, you’ll be able to bring the joy of Mexican and Mexican-American desserts into your own home. A beautiful and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etasty\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecelebration of culture!\u003c\/div\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42106034094259,"sku":"9781641707350","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/viva.jpg?v=1693103085"},{"product_id":"desserts-illustrated-cooks-illustrated","title":"Desserts Illustrated (Cook's Illustrated)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary195421006X-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFinesse the final course with confidence using this must-have companion for making dessert magic with 91 types of sweets and 600+ foolproof recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePart cookbook, part handbook,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDesserts Illustrated\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the last word on the last (but definitely not least) course. In it, America's Test Kitchen far expands on previous explorations of the world of sweets, teaching all  types of candies, custards, frozen treats, and fruit desserts in addition to a bounty of baked goods, and upping the ante on flavor. With 600+ recipes, you'll find modern desserts for bakers and nonbakers like Pear Crisp with Miso and Almonds and Ginger-Turmeric Frozen Yogurt living next to the classics like Shortbread and Sour Cream Coffee Cake. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn innovative book structure organizes desserts within a tasty taxonomy:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eFind 91 types of desserts. Discover what ingredients and mixing methods turn out all your favorite subcategories of sweets like Chewy versus Crispy versus Cakey Drop Cookies. Take a deep dive into desserts you may not know like Pudding Cakes. See how the stages of caramel turn into soft Pralines to crunchy Chocolate-Toffee Bark. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLearning transferable techniques makes you feel like a pastry chef:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eOnce you’ve tempered eggs you can make any custard, pudding, or cream pie. 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Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"W. W. 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Recipe by recipe, she shows just how easy and tasty it is to adapt to vegan baking.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere are 70 recipes for both longtime favorites and classics with a twist that will please the most demanding sweet-tooth, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaspberry Jam Swiss Roll\u003c\/li\u003e\n\u003cli\u003eCarrot Cake with Cream Cheese Frosting\u003c\/li\u003e\n\u003cli\u003eBlueberry Muffins\u003c\/li\u003e\n\u003cli\u003eChocolate Fudge Cupcakes\u003c\/li\u003e\n\u003cli\u003eCinnamon Rolls\u003c\/li\u003e\n\u003cli\u003eStollen\u003c\/li\u003e\n\u003cli\u003ePeanut Butter Millionaires’ Shortbread\u003c\/li\u003e\n\u003cli\u003eBanoffee Pie Slices\u003c\/li\u003e\n\u003cli\u003eChocolate Orange Tart\u003c\/li\u003e\n\u003cli\u003eLemon Meringue Pie\u003c\/li\u003e\n\u003cli\u003eIced Sugar Cookies\u003c\/li\u003e\n\u003cli\u003eFruit Scones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition, she provides wonderful desserts for parties and get-togethers that are sure to impress, including Pineapple Upside Down Cake and Tiramisu. And there are fantastic fillings and icings like Lemon Curd, American and Swiss Meringue Buttercreams, and various fruit jams. All use ingredients found in local supermarkets, and come with full-color food and instruction shots, step-by-step directions, and tips for perfect vegan bakes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether it’s a treat for afterschool or a coffee break or a celebratory dessert for a special occasion,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSimply Vegan Baking\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eallows you to fulfill your sweet cravings—and feel good with every delicious bite.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Regular","offer_id":44053016805555,"sku":"9780063272613","price":27.99,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":44053016838323,"sku":"9780063272613","price":22.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/simplyveganbaking.jpg?v=1693102861"},{"product_id":"baking-science-dikla-levy-frances","title":"Baking Science (Dikla Levy Frances)","description":"Dikla Levy Frances outlines the essential components of baking— texture, ratio, temperature, stabilizing ingredients and moistening ingredients—and shows readers how to combine them to create the perfect versions of any baked good they want, including cakes, pies, breads, breakfast bakes, cookies, etc.\n\u003cp\u003e\u003cstrong\u003eThe Scientifically Guaranteed Guide to Better Baked Goods\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFor every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments.\u003cbr\u003e\u003cbr\u003eLearn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge.\u003cbr\u003e\u003cbr\u003eImprove your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. 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Through this book, the chef wanted to give an extra dimension to this gift by making it edible. Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers. The recipes are simple and can be made with minimal equipment—a pastry bag and tip is sufficient. All that is required is patience and skill. Guided by illustrated, step-by-step directions, you will be able to express your own creativity brought to life through the ingredients, whether a Chantilly cream or a ganache. By piping uniform curves, you will be able to shape a flower, one that is different each time. Discover more than 80 recipes for cakes, tarts, and entremets, presented by season, in a wide range of edible flowers. 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Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106091077811,"sku":"9780399582790","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9780399582790_9fba6.jpg?v=1693102607"},{"product_id":"bakewise-shirley-o-corriher","title":"Bakewise (Shirley O. 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With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRestaurant chefs and culinary students know Shirley from their grease-splattered copies of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCookWise\u003c\/i\u003e, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBakeWise\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003egives busy people information for quick problem solving.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBakeWise\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ealso includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eBakeWise\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edoes not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMastering the Art of French Pastry\u003c\/i\u003e. Shirley also retrieves \"lost arts\" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBeginners can cook from\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBakeWise\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eto learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSome will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":42658552840371,"sku":"9781416560784","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/Bakewise.jpg?v=1693102465"},{"product_id":"zoe-bakes-cakes-zoe-francois","title":"Zoë Bakes Cakes (Zoë François)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary1984857363-content\"\u003e\n\u003cb\u003eIACP AWARD WINNER •\u003cspan\u003e \u003c\/span\u003eThe expert baker and bestselling author behind the Magnolia Network original series\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eZoë Bakes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eexplores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003eCake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eZoë Bakes Cakes\u003c\/i\u003e, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. \u003cbr\u003e \u003cbr\u003eFeaturing everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106095796403,"sku":"9781984857361","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/zoebakes.jpg?v=1693102357"},{"product_id":"grandbaby-cakes-jocelyn-delk-adams","title":"Grandbaby Cakes (Jocelyn Delk Adams)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1572841737-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama’s recipes became the fabric of their family heritage.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis Adams’s love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003epairs charming stories of Big Mama’s kitchen with recipes ranging from classic standbys to exciting adventures—helpfully marked by degree of difficulty—that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama’s gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and \"baby\" cakes (cupcakes and cakelettes),\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edelivers fun, hip recipes perfect for any celebration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eReaders will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"IPS","offers":[{"title":"Default Title","offer_id":42106096844979,"sku":"9781572841734","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/grandbaby.jpg?v=1693102620"},{"product_id":"the-book-on-pie-erin-jeanne-mcdowell","title":"The Book on Pie (Erin Jeanne McDowell)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary0358229286-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e100 recipes for perfect pies byFood52 baking consultant,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003econtributor, and top food stylist Erin Jeanne McDowell\u003c\/div\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eLook no further than\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Book on Pie\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efor the only book on pie you'll ever want or need.\u003cbr data-mce-fragment=\"1\"\u003eErin Jeanne McDowell,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times \u003c\/i\u003econtributing baker extraordinaire and top food stylist, wrote\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ethe\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebook on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Book on Pie\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003estarts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eErin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.\u003c\/div\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":42106103038131,"sku":"9780358229285","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/bookonpie.jpg?v=1693102901"},{"product_id":"gluten-free-flavor-flours-alice-medrich","title":"Gluten-Free Flavor Flours (Alice Medrich)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1579658067-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eAlice Medrich’s groundbreaking work, which won the James Beard Award for the best book of 2014 in baking and desserts, is now publishing in paperback with a new title that highlights gluten-free baking.\u003c\/div\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe James Beard Award–winning gluten-free cookbook, now in paperback!\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBaking with flavor flours—oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut—adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour, each one highlighting the best recipes that flour can be used for—be it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how it’s best used, stored, and more. 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The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42106120929459,"sku":"9781452114309","price":42.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/tartine3.jpg?v=1693102871"},{"product_id":"macarons-pierre-herme","title":"Macarons (Pierre Hermé)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. 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There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAll the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.Anyone interested in making macarons will find MACARONS the best book in print.\u003c\/span\u003e\u003cbr\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e","brand":"Abrams","offers":[{"title":"Regular","offer_id":42658523480243,"sku":"9781908117236","price":29.95,"currency_code":"USD","in_stock":false},{"title":"Shopworn","offer_id":42658523644083,"sku":"9781908117236","price":23.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/9781910690123_a6527.jpg?v=1693103075"},{"product_id":"the-joys-of-baking-samantha-seneviratne","title":"The Joys of Baking (Samantha Seneviratne)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary076249252X-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eBaking One's Way Through a Sweet Life, with Great Recipes\u003c\/b\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eCooking is a necessity-everyone needs to eat-but baking is different. No one needs a chocolaty cake or a delectable sweet to survive. That is, until that moment when a chocolate cake is exactly what you need to survive.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eAuthor Samantha Seneviratne believes that every baking project begins with a spark-a desire, a craving, a memory, or a feeling-and through baking that spark is made real. Inspired by the gumption and charm of the classic, bestselling cookbook\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Joy of Cooking\u003c\/i\u003e, this cookbook focuses on the joys that make up everyday life and 75 ways to bake yourself back up when you feel like you've hit the bottom. Each chapter explores one of five themes and provides recipes paired with touching, humorous, and thoughtful essays and beautiful photos throughout.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChocolate Cardamom Swirl Babka\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eApricot Frangipange Phyllo Tart\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNectarine Galette with Sour Cherry Jam\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eStrawberry Rhubarb Cake with Bay and Orange\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCoffee Crème Bundt Cake\u003c\/li\u003e\n\u003c\/ul\u003e\nFor all the happy and joyous moments, for every stage of love, lovesickness, and everything in between, when you need a moment of comfort and solace, there's always dessert.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42106131251379,"sku":"9780762492534","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/joysofbaking.jpg?v=1693102983"},{"product_id":"the-new-sugar-spice-samantha-seneviratne","title":"The New Sugar \u0026 Spice (Samantha Seneviratne)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"desc_summary1607747464-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLove, Cake\u003c\/i\u003e\u003c\/b\u003e.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRaise your desserts to a whole new level of flavor with\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New Sugar \u0026amp; Spice\u003c\/i\u003e, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDiscover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. 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There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in six chapters.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eLe Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie \u0026amp; Julia.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, and Taiwan\u003c\/div\u003e","brand":"Casemate","offers":[{"title":"Default Title","offer_id":42106164773043,"sku":"9781911621201","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/lecordonbleupastry.jpg?v=1693102691"},{"product_id":"all-about-cake-christina-tosi","title":"All About Cake (Christina Tosi)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWelcome to the sugar-fueled, manically creative cake universe of Christina Tosi. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom her home kitchen to the creations of her beloved Milk Bar, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAll About Cake\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42106165100723,"sku":"9780451499523","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/products\/cake.jpg?v=1693102437"}],"url":"https:\/\/boldforkbooks.com\/collections\/baking-dessert.oembed?page=14","provider":"Bold Fork Books","version":"1.0","type":"link"}