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...
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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.)
Cooking: Beyond the basics
I’m always a little leery when I see “New Way” in a cookbook title, especially if it’s a baking book. If you don’t get the proportions right, your crumbly shortbread cookies might be as dry as dust and your blueberry muffins disastrously dense. So I looked through A New Way to Bake from the editors of Martha Stewart Living with a wary eye. What’s new here is the expanded, innovative array of ingredients that you can use to add pizzazz to classic favorites—the basic baking techniques have stayed the same. Now you can cradle your spiced pumpkin filling in a Crisp Rice Crust, add pureed beets to a chocolate cake to make it extra moist and fudgy, start the day with protein-packed Quinoa Pancakes or savory, gluten-free Chickpea-Vegetable Pancakes and use barley flour in an Orange-Barley Pound Cake to enhance its tenderness. There’s the wealth of tips you’d expect from the Martha Stewart kitchens, plus all the DIY info you’ll need for making your own yogurt, nut milks and butters, as well as sections about fats, dairy, flours and grains from wheat to millet.
Vivid, vibrant and visionary aren’t words usually used to describe vegan cooking. To be totally honest, I’ve mostly stayed away from vegan cookbooks. But Vegan: The Cookbook, Jean-Christian Jury’s globally sourced, 450-recipe salute to this plant-based cuisine, has made me reconsider my prejudice. He’s gathered an amazing repertoire of dishes from appetizers to desserts that will appeal to and satisfy everyone—vegan to omnivore—including dishes from places like Latvia (Wild Mushroom and Potato Soup) and New Caledonia (Green Plantain Curry). Though many of these recipes were served at Jury’s now defunct vegan restaurant La Mano Verde in Berlin, his step-by-step instructions ensure that home cooks can get great results in their own kitchens. Try it, give meat a pass and expand your culinary horizons.
TOP PICK IN COOKBOOKS
When the new crop of grilling and barbecue books begin to arrive, I know that spring is here and summer is on its way. One of the friendliest new titles to appear so far is Red, White, and ’Que: Farm-Fresh Foods for the American Grill, the latest from Karen Adler and Judith Fertig, aka the BBQ Queens. Their relaxed, enthusiastic style marries innovation with time-honored traditions, and they offer just enough info on technique—basics and a bit more, like the skinny on utensils, gas and charcoal grills and American woods that can give your food that special taste of place—to make new grillers happy and keep scorched old-hands interested. These grilling gals really know their stuff, from appetizers like Big Easy Blackened Okra to serve with your Grilled Lemon Whisky Sours, to Grilled Radicchio Wedges and Grilled Kale Bundles, Smoky Brisket Burgers and Veggie Sliders, Corn Husk-Wrapped Turkey Breast and a party-perfect Chars and Stripes Vegetable Platter to go with your Cherry Chipotle Pork Butt or Planked Salmon. And please, leave room for the Chocolatier’s Crostini.