Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. Read more...
Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. And that's why baking shouldn't be reserved for special occasions.
With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. Filled with generations worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-08-17
- Reviewer: Staff
The editors of Food 52, the cooking website founded by Amanda Hesser and Merrill Stubbs, present 60 recipes for an “uncommitted” style of “day-to-day baking” culled from readers, contributors, and site members. The collection personifies the spirit of Food52 with worthy creations made from “reliable” and “no-fail” recipes that don’t make weeknight baking off limits. Flavors soar beyond the basic with easy-to-make selections such as balsamic macaroons with chocolate chips, black sesame cupcakes with matcha buttercream, and black pepper popovers with chives and parmesan. The yogurt biscuits and tomato and cream cheese turnovers will quickly become regular go-tos. With Mark Bittman recipe adaptations and recipes culled from Tupperware parties in the 1970s, this eclectic collection is sure to bring inspired ideas to home bakers and includes unique finds such as Cuppa Cuppa Sticka peach and blueberry cobbler, and challah bread pudding Soufflé. A troubleshooting guide collects tips scattered through the book, explaining how to stale fresh bread in a hurry, how to pit cherries without a cherry pitter, and how to package cookies for the mail. This title may just become that one baking book kept out on the counter for use time and time again. (Sept.)