| Author | : Matt Kadey |
| Publisher | : Ulysses Press |
| Total Pages | : 163 |
| Release | : 2012-04-17 |
| Genre | : Cooking |
| ISBN | : 161243052X |
Presents a collection of sweet and savory recipes that are all baked in a muffin tin, featuring such dishes as bacon and eggs, lasagna rolls, and orange panna cotta --
| Author | : Jennifer Segal |
| Publisher | : Clarkson Potter |
| Total Pages | : 289 |
| Release | : 2021-09-14 |
| Genre | : Cooking |
| ISBN | : 059323183X |
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
| Author | : Amy Fazio |
| Publisher | : Skyhorse |
| Total Pages | : 240 |
| Release | : 2014-11-04 |
| Genre | : Cooking |
| ISBN | : 9781629146935 |
Amy Fazio’s debut book, Do You Know the Muffin Pan, is a collection of creative, easy-to-make recipes using that tried-and-true kitchen staple: the muffin pan. No longer just for muffins and cupcakes, the muffin pan is great for creating crowd-pleasing appetizers, delicious side dishes, and even perfectly portion-controlled dinners. Some fan favorite recipes include: • Eggs Benedict casserole cups • Salami boats with antipasto salad • Mini fish tacos with creamy jalapeño sauce • Chicken enchilada stacks • Strawberry pretzel cheesecake bites This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters. Whether you already love your muffin pan or plan on dusting off an old one, Do You Know the Muffin Pan is sure to become a family favorite. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
| Author | : Kim Boyce |
| Publisher | : Abrams |
| Total Pages | : 688 |
| Release | : 2011-11-23 |
| Genre | : Cooking |
| ISBN | : 1613121296 |
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
| Author | : Marion Cunningham |
| Publisher | : Knopf |
| Total Pages | : 338 |
| Release | : 1987-08-12 |
| Genre | : Cooking |
| ISBN | : 0394555295 |
A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.
| Author | : Thomas Keller |
| Publisher | : Artisan |
| Total Pages | : 401 |
| Release | : 2016-10-25 |
| Genre | : Cooking |
| ISBN | : 1579657559 |
#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
| Author | : Carolyn Federman |
| Publisher | : Ten Speed Press |
| Total Pages | : 178 |
| Release | : 2018-03-20 |
| Genre | : Cooking |
| ISBN | : 0399579451 |
From a leader in the field of food education, this smart, fun, lavishly illustrated cookbook provides 50 kid-tested recipes that engage children's natural inclination for adventure and use fresh, seasonal ideas for breakfast, lunch, snacks, and sweets to teach basic cooking skills. With fresh ingredients and easy recipes, New Favorites for New Cooks, will turn any kid into a budding chef. Recipes such as Savory Scones with Fresh Herb Butter, Black Bean Taco Bar, Two-Minute Guacamole, Meatballs and Tomato Sauce, and Yogurt and Berry Compote Parfait engage every sense with bright colors, fresh flavors, and exciting textures, and showcase healthy, seasonal ingredients. Packed with information about kitchen science and history, and heavily illustrated (every recipe is photographed), this cookbook makes being in the kitchen fun for everyone.
| Author | : Bruce Weinstein |
| Publisher | : Harper Collins |
| Total Pages | : 221 |
| Release | : 2009-03-17 |
| Genre | : Cooking |
| ISBN | : 0061844314 |
What's quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book. From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent -- they're all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution. Muffins. Is there a better way to make everyone in your life smile?
| Author | : Sarabeth Levine |
| Publisher | : Rizzoli Publications |
| Total Pages | : 0 |
| Release | : 2010-10-19 |
| Genre | : Cooking |
| ISBN | : 0847834085 |
Mastering the art of baking, presented step-by-step through recipes from the legendary New York City baker. In the heart of Manhattan’s vibrant Highline District is a destination that is beloved by discriminating dessert lovers—Sarabeth’s Bakery. Sarabeth Levine offers an irresistible array of scones, muffins, croissants, cookies, and other classic desserts. This important addition to the baking book canon has been anxiously awaited by the extraordinary baker’s countless fans. It features more than one hundred inspiring recipes for her signature baked goods, ranging from unique English muffins and luscious banana cream pie with vanilla bean pastry to creamy chocolate pudding. Recipes for the perfect accompaniment to her buttery pastries—her legendary spreadable fruits—are also included. Step-by-step instructional photographs teach the baking techniques that make Sarabeth stand apart. Tips on such topics as making a decorative piecrust edge are also discussed in this user-friendly primer. The exquisite photography shows the home baker creative ways for sharing these wonders with friends and family. TABLE OF CONTENTS Foreword Introduction The Baker’s Pantry Chapter One: Morning Pastries Puff Pastry Croissant Dough Danish Dough Apple Turnovers Croissants Almond Croissants Pains au Chocolat Pains de Matin Pains aux Raisins Cheese and Raisin Danish Fruit Danish Chocolate Babka Brioche Chapter Two: Muffins and More Banana Streusel Muffins Blueberry Crumb Muffins Variation: Raspberry Crumb Muffins Bran Muffins Double Corn Muffins Maple Muffins Pumpkin Muffins Currant Scones Buttermilk Biscuits English Muffins Chapter Three: Beautiful Breads Apple Cinnamon Loaf Challah Variation: Raisin Challah Cinnamon Raisin Loaf Dinner Rolls Rosemary Focaccia Sarabeth’s House Bread Pain de Mie Stollen Viennese Kugelhopf Chapter Four: Everyday Cakes Mrs. Stein’s Chocolate Cake Margaret’s Espresso Cake Orange Chocolate Chiffon Cake Ruby Cake Three-Seed Cake Chocolate Soufflé Cake Cheesecake with Orange Marmalade Sauce Carrot Cake Sir Francis Crumb Cakes Black Beauty Cupcakes Chapter Five: Party Cakes and Company Vanilla Génoise Hazelnut Génoise Chocolate Orange Cake Pâte à Choux Chocolate Truffle Cake Hazelnut-Espresso Roulade Lemon-Raspberry Cake Raspberries and Cream Charlotte Coconut and Mango Cake Mille-Feuille with Summer Berries Éclairs with White Chocolate Cream Chapter Six: Pies and Tarts Tender Pie Dough Sweet Tart Dough Almond Pastry Dough Rustic Apple Streusel Pie Apple Bretonne Tartlets Banana Cream Pie Individual Deep-dish Peach Crumb Pies Variation: Blueberry Crumb Pies Lemon Cream Tart with Strawberries Lemon Meringue Tartlets Thanksgiving Pumpkin Pie Pecan and Bourbon Tart Chapter Seven: Plain and Fancy Cookies Chocolate Chubbies Pecan Moons Chocolate Clouds Chocolate Marmalade Cookies Ladyfingers Linzer Hearts Oatmeal-Raisin Cookies Palmiers Rugelach Buttery Shortbread Brownies Chapter Eight: Spoon Desserts Crème Brûlée Orange Blossom Crème Caramel Triple-Chocolate Chocolate Pudding Creamy Rice Pudding Raspberry Bread Pudding Chocolate Orange Tiramisù Chapter Nine: Frozen Desserts Ice-Cream Cones Vanilla Bean Ice Cream Variation: Blueberry Bombe Strawberry Ice Cream Chocolate Velvet Ice Cream Espresso Ice Cream Butter Pecan Ice Cream Butter Pecan Profiteroles Maple Ice Cream Frutti di Bosco Sorbet Tuiles Piña Colada Sorbet Chapter Ten: Spreadable Fruits Blackberry Jam Chunky Apple Preserves Billy’s Blueberry Jam Variation: Raspberry Jam Lemony Pear-Pineapple Preserves Strawberry-Peach Preserves Cherry-Plum Preserves Chapter Eleven: Frostings, Fillings, and Sweet Sauces Meringue Buttercream Variation: Lemon-Rose Buttercream Variation: Hazelnut Buttercream Variation: Mango Buttercream Pastry Cream Lemon Curd Butterscotch Sauce Chocolate Sauce Raspberry Sauce Whipped Cream Simple Syrup Apricot Glaze Plumped Vanilla Beans Variation: Vanilla Dust Sources Conversion Charts Index Acknowledgements
