A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients.Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you--and delicious--ingredients. Read more...
A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients.Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you--and delicious--ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.
- ISBN-13: 9780307954718
- ISBN-10: 0307954714
- Publisher: Clarkson Potter Publishers
- Publish Date: March 2017
- Page Count: 320
- Dimensions: 9 x 7.5 x 1.1 inches
- Shipping Weight: 2.3 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2017-01-16
- Reviewer: Staff
The Kitchens of Martha Stewart have updated 130 classic recipes with healthy swapssuch as nut flour, farro flour, or whole-grain flour in place of white, as well as the use of natural nonsucrose sweeteners and nut milksto increase the nutritional value of baked goods, including cookies, cakes, pies, and breads. Headnotes suggest additional variations such as using cinnamon in place of rosemary in the wheat-based parsnip-rosemary muffins; rice syrup in place of honey to veganize fruit and nut bars; and sweet potatoes to replace the cauliflower in stuffed whole-wheat flatbreads. Avid readers of Martha Stewart Living will recognize recipes from its glossy pages, such as the ideal casual company cake, orange-barley pound cake. An herb quiche with rye crust lends itself to easy entertaining, as do the homemade whole-grain crackers and blueberry ricotta tart. Kids might be enticed off the processed cookie wagon with cashew butter and jam thumbprint cookies. Those with nut allergies in the family will want to carefully review the recipes, as a number of them include nuts, nut milks, and nut butters. This is a healthier, yet no less tasty collection to rely on. (Mar.)