In 2013, Brian Emmett burst onto the culinary scene with his charm, confidence, and superior baking and cooking skills on season one of "The American Baking Competition." He won over the hearts of Americans nationwide, who watched this enthusiastic husband and father immerse himself in his passion and, ultimately, take home the illustrious title of Top Amateur Baker. Read more...
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In 2013, Brian Emmett burst onto the culinary scene with his charm, confidence, and superior baking and cooking skills on season one of "The American Baking Competition." He won over the hearts of Americans nationwide, who watched this enthusiastic husband and father immerse himself in his passion and, ultimately, take home the illustrious title of Top Amateur Baker.
Now, in "Get Your Bake On," Brian shares over seventy-five recipes that leave no doubt as to why he was crowned champion on the show. This cookbook encompasses a hearty mixture of "The American Baking Competition" favorites, brand-new concoctions, and Emmett family recipes passed down through generations. Staying true to the show s theme, there are "plenty" of sweets: From miniature tarts to his famous Cakey Chocolate Chip Cookie, Brian s baked goods are sure to satisfy even the most demanding of sweet tooths. But "Get Your Bake On" also features a strong savory element with classic, feel-good recipes such as Sunday Brunch Strada and Beef Chili with Buttermilk Cornbread.
So grab a spoon, America Brian s back, and he s ready to "dish" "
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-07-06
- Reviewer: Staff
Emmett, winner of CBS's The American Baking Competition, shares 75 recipes that have been passed down through the generations of his family. Dessert classics, such as lemon meringue pie and a yellow cake with vanilla buttercream frosting, are offset with savories including chicken pot pie, Chicago- and New York–style pizzas, and a "Mile-High" quiche. Fans of The American Baking Competition will recognize the "Petit Four Flag Cake"—the dessert the author made for the finale, assembled from small cakes filled with raspberry cream and topped with a chocolate glaze and berries. Emmett offers clear instructions on his popular "Peanut-Vanilla Chiffon Roll with Peanut Praline and Gold-Dusted Peanuts" and carefully walks home bakers through the multiple steps, including making a chocolate-peanut mousse, chocolate ganache glaze, peanut praline, and gold-dusted peanuts. His down-to-earth tone makes this a good buy for those new to baking. (May)