Overview
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked--baking is simpler and more flexible than you ever imagined.
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Details
- ISBN-13: 9780470526880
- ISBN-10: 0470526882
- Publisher: Harvest Publications
- Publish Date: October 2016
- Dimensions: 9 x 8.3 x 2.1 inches
- Shipping Weight: 3.16 pounds
- Page Count: 704
Related Categories
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There are plenty of big-name, beautiful cookbooks coming out this holiday season that are perfect for the gourmet on your gift list. The Red Rooster, Marcus Samuelsson’s thriving restaurant in the heart of Harlem, seems a far cry from his svelte Scandinavian restaurant, Aquavit, but both are products of Samuelsson’s unique culinary genius. Harlem is his home now; he’s wild about the food, the people and the history, and his new book, The Red Rooster Cookbook, celebrates the place where his pickled herring gets along well with cornbread. Vibrantly eclectic is an understatement for the mix of recipes here, from Fried Yardbird and Brown Butter Biscuits to Puerco en Cerveza, Trout with Ginger and Citrus and Ethiopian-Spiced Lamb. As a delicious treat, Samuelsson walks us though the lively Harlem scene in lyrical essays studded with photos.
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The “restaurant chef cooks at home” style of cookbook is very popular, but some are hardly believable. Nancy Silverton’s new cookbook is. She loves to cook at home for friends and family, and now that she’s established her flourishing restaurant empire, she’s had time to pour her zeal into a new cookbook. Mozza at Home is her ode to the joys of home-cooked dinners served at a big table piled with platters of food, all at room temperature, mostly made ahead. She offers over 150 recipes organized into 18 meals, plus one -Umbrian feast. Choose from among these tempting dishes, follow Nancy’s instructions, and host and guests will be happy, relaxed and very well fed.
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This article was originally published in the November 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.
Cooking: Cock of the walk
There are plenty of big-name, beautiful cookbooks coming out this holiday season that are perfect for the gourmet on your gift list. The Red Rooster, Marcus Samuelsson’s thriving restaurant in the heart of Harlem, seems a far cry from his svelte Scandinavian restaurant, Aquavit, but both are products of Samuelsson’s unique culinary genius. Harlem is his home now; he’s wild about the food, the people and the history, and his new book, The Red Rooster Cookbook, celebrates the place where his pickled herring gets along well with cornbread. Vibrantly eclectic is an understatement for the mix of recipes here, from Fried Yardbird and Brown Butter Biscuits to Puerco en Cerveza, Trout with Ginger and Citrus and Ethiopian-Spiced Lamb. As a delicious treat, Samuelsson walks us though the lively Harlem scene in lyrical essays studded with photos.
A CHEF AT HOME
The “restaurant chef cooks at home” style of cookbook is very popular, but some are hardly believable. Nancy Silverton’s new cookbook is. She loves to cook at home for friends and family, and now that she’s established her flourishing restaurant empire, she’s had time to pour her zeal into a new cookbook. Mozza at Home is her ode to the joys of home-cooked dinners served at a big table piled with platters of food, all at room temperature, mostly made ahead. She offers over 150 recipes organized into 18 meals, plus one -Umbrian feast. Choose from among these tempting dishes, follow Nancy’s instructions, and host and guests will be happy, relaxed and very well fed.
BAKING WITH BITTMAN
The prolific Mark Bittman is back with How to Bake Everything. This time, he’s taking on the cooking domain often viewed as too rigid and precise for the casual cook and Bittman-ized it, showing us what is negotiable and what isn’t, focusing on simple core recipes with lots of variations, along with charts, lists and illustrations. His aim is to turn us all into confident, creative bakers who can improvise, adapt and customize, whether baking a tart, a cake, cookies, flatbread, a crusty baguette or a flaky croissant.
TOP PICK IN COOKING
You can never go wrong with Ina Garten. Cooking for Jeffrey, Garten’s latest, is a deeply personal tribute to her beloved Jeffrey, husband of nearly five decades, stalwart supporter and muse. There are new recipes from the imaginative Garten and updates of “Jeffrey-tested” classics. Brisket with Onions and Leeks and an Herb and Apple Bread Pudding that’s perfect for Thanksgiving are treasured treats from the past. More recent Jeffrey-inspired dishes include Moroccan Grilled Lamb Chops, Roast Chicken with Radishes and Bourbon Honey Cake. This is Garten at her foolproof, fabulous best.
This article was originally published in the November 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.