Wednesday 30 November 2011

The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Spain


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in SpainOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Spain face a number of questions. Which countries are supplying yeast and prepared baking powders to Spain? How important is Spain compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Spain? On the supply side, Spain also exports yeast and prepared baking powders. Which countries receive the most exports from Spain? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Spain. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Spain via exports, or supplying from Spain via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Spain fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Spain in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market shares by

Price: $126.00


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The 2009-2014 World Outlook for Edible Baking and Frying Fats and Shortening Made from 100-Percent Animal Fat or Blends of Vegetable Oil and Animal Fat


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The 2009-2014 World Outlook for Edible Baking and Frying Fats and Shortening Made from 100-Percent Animal Fat or Blends of Vegetable Oil and Animal FatThis econometric study covers the world outlook for edible baking and frying fats and shortening made from 100-percent animal fat or blends of vegetable oil and animal fat across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for edible baking and frying fats and shortening made from 100-percent animal fat or blends of vegetable oil and animal fat. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

Price: $795.00


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Tuesday 29 November 2011

Macarons: Authentic French Cookie Recipes from the Macaron Cafe


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Macarons: Authentic French Cookie Recipes from the Macaron Cafe
PRAISE FOR AUTHOR CECILE CANNONE’S MACARONS:

?Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”

? The New York Times

?Rival those in Paris.”

? Zagat

?Addictive.”

? Time Out New York

Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:



?Step-by-step instructions for baking perfect shells

?Simple tricks for making smooth, melt-in-your-mouth fillings

?Decorating tips for dazzling, artistic cookies

?Delectable flavors from chocolate and espresso to lemon and pistachio

Price: $14.95


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Thailand


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in ThailandOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Thailand face a number of questions. Which countries are supplying yeast and prepared baking powders to Thailand? How important is Thailand compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Thailand? On the supply side, Thailand also exports yeast and prepared baking powders. Which countries receive the most exports from Thailand? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Thailand. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Thailand via exports, or supplying from Thailand via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Thailand fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Thailand in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side

Price: $84.00


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Delicias al Horno/ Baking (Padded Greatest) (Spanish Edition)


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From pastries to cakes, bread to biscuits, this book shows you how easy it is to do your own baking. In a world filled with preservatives and additives, home baking provides you with one of the healthiest, tastiest and cheapest ways of giving you and your family a treat. The mouth watering recipes in this book cover the basics - such as wholesome bread, delicious cakes and tray bakes (some with as little as three ingredients) - as well as a range of special treats for celebrations. As well as a vast recipe section, Diana includes in-depth techniques for perfectly risen cakes, the softest loaves and the crispest shortbread (as well as many more) that will ensure your tins are packed with goodies all year round. When home baking is this easy and tasty, why buy ready made?

Price: $9.99


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Monday 28 November 2011

The Bread Book: More Than 200 Recipes and Techniques for Baking and Shaping Perfect Breads, Sweet and Savory Muffins, Rolls, Buns, Biscuits, and Piz


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The Bread Book: More Than 200 Recipes and Techniques for Baking and Shaping Perfect Breads, Sweet and Savory Muffins, Rolls, Buns, Biscuits, and PizAn invaluable baking resource for beginning and experienced cooks alike offers a full course in baking fundamentals, along with two hundred innovative recipes for both basic breads and delightfully unique creations. National ad/promo. Tour.

Price: $28.00


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El Gran Libro De La Reposteria / The Great Book of Baking (Spanish Edition)


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El Gran Libro De La Reposteria / The Great Book of Baking (Spanish Edition)
This collection presents more than 100 brand-new recipes for cakes, loaves, biscuits, no-bake cakes, and savory baking—all free of animal products. Enjoy the strawberry and almond sponge or a spiced carrot and nut loaf, a plate of mincemeat muffins or pear and ginger oaties. When something savory is called for, why not go for the olive and oregano bread or the pepper and pesto buns. This is the third in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Price: $22.99


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Sunday 27 November 2011

Keys to Successful Baking (Collector's Series (Gaithersburg, MD.).)


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The basics of bread baking and of creating and using sourdough starters. Preparation by hand, food processor or bread machine.

Price: $3.95


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Denmark


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in DenmarkOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Denmark face a number of questions. Which countries are supplying yeast and prepared baking powders to Denmark? How important is Denmark compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Denmark? On the supply side, Denmark also exports yeast and prepared baking powders. Which countries receive the most exports from Denmark? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Denmark. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Denmark via exports, or supplying from Denmark via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Denmark fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Denmark in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics,

Price: $147.00


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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies


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The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and CookiesWho can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.
 
In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
 
Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.
 
The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.
 
Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.

Price: $35.00


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Saturday 26 November 2011

The 2011 Import and Export Market for Yeast and Prepared Baking Powders in South Africa


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in South AfricaOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in South Africa face a number of questions. Which countries are supplying yeast and prepared baking powders to South Africa? How important is South Africa compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in South Africa? On the supply side, South Africa also exports yeast and prepared baking powders. Which countries receive the most exports from South Africa? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in South Africa. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving South Africa via exports, or supplying from South Africa via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where South Africa fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for South Africa in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of

Price: $111.00


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How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set


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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
• Practical exercises and experiments that vividly illustrate how different ingredients function   
• Photographs and illustrations that show the science of baking at work
• End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Price:


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The Pie and Pastry Bible


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The Pie and Pastry BibleThe Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.

  • More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries
  • Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles
  • All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge
  • A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts
  • Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep
  • How to make a tender and flaky pie crust in under three minutes
  • How to make the best brownie ever into a crustless tart with puddles of ganache
  • Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche
  • Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more
  • Detailed information on ingredients and equipment, previously available only to professionals
  • The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart
  • Pointers for Success follow the recipes, guaranteeing perfect results every time

Price: $50.00


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Friday 25 November 2011

Good Home Baking: How to Make Your Own Delicious Cakes, Cookies, Pastries and Breads


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Good Home Baking: How to Make Your Own Delicious Cakes, Cookies, Pastries and BreadsFrom pastries to cakes, bread to biscuits, this book shows you how easy it is to do your own baking. In a world filled with preservatives and additives, home baking provides you with one of the healthiest, tastiest and cheapest ways of giving you and your family a treat. The mouth watering recipes in this book cover the basics - such as wholesome bread, delicious cakes and tray bakes (some with as little as three ingredients) - as well as a range of special treats for celebrations. As well as a vast recipe section, Diana includes in-depth techniques for perfectly risen cakes, the softest loaves and the crispest shortbread (as well as many more) that will ensure your tins are packed with goodies all year round. When home baking is this easy and tasty, why buy ready made?

Price: $26.00


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Handling the Straight Army Ration and Baking Bread


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Handling the Straight Army Ration and Baking BreadThe Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials focused on food preparation, preservation and cooking instruction. From recipes for steamed dumplings, roast beef and pumpkin soup to peach pie, soft molasses gingerbread and baked custard, these titles offer ample instructions, all while igniting the senses. Tucked between pages teaching the art of carving and kitchen cleaning techniques are lively poems, songs and diary excerpts from enthusiasts around the world singing the praises of food.

Price: $22.99


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Professional Baking


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Professional BakingOffering step-by-step instruction, this is a detailed reference work for the catering student or professional chef. It has been updated to include a new chapter on restaurant-style desserts as well as recipes for cakes, tarts, sorbets and ice creams.

Price: $49.95


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Thursday 24 November 2011

Baking with Friends: Recipes, Tips and Fun Facts for Teaching Kids to Bake


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Baking with Friends: Recipes, Tips and Fun Facts for Teaching Kids to BakeBaking with Friends introduces a new generation to the joy of baking. Baking is a great family activity. It covers a wide range of life-skills including reading, science and math. And what better way is there to teach children the importance of following instruction and self-sufficiency? However, in the end, the tasty treats will be the only proof children need to realize baking is just plain fun! With quirky illustrations of Dragonfly Bakers and Bumble-Bee Spice Specialists, this unique book featuring recipes from the Home Baking Association will excite children into learning to bake their own special creations.

Price: $14.95


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Combination in the American bread-baking industry;: With some observations on the mergers of 1924-25 (Big business)


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From pastries to cakes, bread to biscuits, this book shows you how easy it is to do your own baking. In a world filled with preservatives and additives, home baking provides you with one of the healthiest, tastiest and cheapest ways of giving you and your family a treat. The mouth watering recipes in this book cover the basics - such as wholesome bread, delicious cakes and tray bakes (some with as little as three ingredients) - as well as a range of special treats for celebrations. As well as a vast recipe section, Diana includes in-depth techniques for perfectly risen cakes, the softest loaves and the crispest shortbread (as well as many more) that will ensure your tins are packed with goodies all year round. When home baking is this easy and tasty, why buy ready made?

Price:


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Turkey


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in TurkeyOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Turkey face a number of questions. Which countries are supplying yeast and prepared baking powders to Turkey? How important is Turkey compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Turkey? On the supply side, Turkey also exports yeast and prepared baking powders. Which countries receive the most exports from Turkey? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Turkey. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Turkey via exports, or supplying from Turkey via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Turkey fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Turkey in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market

Price: $180.00


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Wednesday 23 November 2011

Baking: From My Home to Yours


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Baking: From My Home to Yours
Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, ?You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and ?patient but exuberant style.” (One hard-boiled critic called it ?a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.

Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a ?wow” occasion. Pierre Hermé’s extraordinary lemon tart.
The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Price: $40.00


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Doughnuts: Simple and Delicious Recipes to Make at Home


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Doughnuts: Simple and Delicious Recipes to Make at Home
A chocolate-glazed doughnut and cup of coffee is a match made in heaven for many North Americans, but something new is happening in the doughnut world — boutique bakeries are popping up everywhere, and "designer doughnuts" are all the rage. The best news of all is that they're actually easy to make at home and really, is there anything more scrumptious than a fresh doughnut that's still warm? In Doughnuts, readers will be tempted by more than 50 recipes, including Candy-filled Chocolate Drops, Crème Brûlée, Chai, Huckleberry Cheesecake, and Red Velvet, and just imagine a Margarita doughnut . . . topped with tequila, lime, and salt. The book also includes recipes for traditional favorites like Old-Fashioned Sour Cream and Chocolate-Raised doughnuts, as well as vegan and gluten-free recipes.

Price: $16.95


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Holiday Baking


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Holiday BakingThe holiday season is alive with tradition, and nothing brings a family together faster than baked goods pulled fresh from the oven. Holiday Baking celebrates the six major events of the season with new and traditional holiday treats everyone will love. Vida Lee's Maple Pumpkin Pie will be gobbled up at Thanksgiving; there are three variations of rugelach for Hanukkah; Candy Cane Cupcakes are a minty delight for Christmas; Sweet Onion, Apple, and Cheese Tarts enliven a Boxing Day brunch; Brown Sugar Benne Cookies are perfect for Kwanzaa; and a Bloody Mary and Baked Mushroom Omelet on New Year's Day is the ultimate cure for a hangover. The recipes mix and match easily, whatever the holiday. Whether the plan calls for old-fashioned favorites or entirely new inspiration, the eighty-plus festive recipes in this baking compendium will bring everyone home for the holidays.

Price: $18.95


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Tuesday 22 November 2011

The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own


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Book Description
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.

Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level.

Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.


From The Craft of Baking: Back-to-School Raspberry Granola Bars

These nutty fruit cookies are perfect for a lunch sack, last-minute bake sale, or early autumn picnic. They are quick to put together with pantry staples and everyone seems to love them.

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
  • 1 cup pecans, roughly chopped
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/4 cups old-fashioned rolled oats
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup raspberry preserves

(Makes 16 bars)

Directions

Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment.

In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.

Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.

In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined.

Transfer about two thirds of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.

Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.

Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.

The bars can be kept in an airtight container at room temperature for up to 1 week.

Price: $35.00


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House of the Rising Bun: Baking New Orleans


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House of the Rising Bun: Baking New OrleansBaking New Orleans Breads, Pastries & Desserts! Preheat those ovens & get ready for Carbohydrate Heaven with lots of satisfaction for your sweet tooth too! Enjoy Chocolate/Lemon Doberge Cupcakes, Creamy Bread Puddings, Turtle Cookies, Blackout Cake and Buttermilk Drops. Indulge in Flaming Bananas Foster, Beautiful Beignets and just perfect Creme Brulees. Learn to make genuine NOLA Po Boy and Muffuletta breads, Creole Pizzas, Crawfish Bread, Painless Pain Perdu, Majestic King Cakes and on and on and on! ---"There was a house in New Orleans"....

Price: $14.95


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Taiwan


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in TaiwanOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Taiwan face a number of questions. Which countries are supplying yeast and prepared baking powders to Taiwan? How important is Taiwan compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Taiwan? On the supply side, Taiwan also exports yeast and prepared baking powders. Which countries receive the most exports from Taiwan? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Taiwan. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Taiwan via exports, or supplying from Taiwan via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Taiwan fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Taiwan in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market

Price: $126.00


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Monday 21 November 2011

Best of Irish Home Baking (Best of Irish)


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Best of Irish Home Baking (Best of Irish)Bread lies at the heart of the Irish baking tradition, and the range of breads, scones, tarts, cakes and biscuits still baked every day in Irish homes is truly enormous. Possibly the best known is brown bread - unique to every cook - the recipe often a closely guarded secret! These sixty tempting recipes are a selection of the best from the tradition and include soda breads, potato and griddle breads, gur cake, porter cake, barm brack and Christmas cake, buttermilk scones, pancakes, puddings and oaten biscuits. They will delight visitors and Irish people alike. Details of customs, folklore and Irish regional food traditions provide a fascinating background to the recipes and forty charming illustrations complete the mix.

Price: $12.95


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Canada


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in CanadaOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Canada face a number of questions. Which countries are supplying yeast and prepared baking powders to Canada? How important is Canada compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Canada? On the supply side, Canada also exports yeast and prepared baking powders. Which countries receive the most exports from Canada? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Canada. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Canada via exports, or supplying from Canada via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Canada fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Canada in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market

Price: $159.00


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Belgium


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in BelgiumOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Belgium face a number of questions. Which countries are supplying yeast and prepared baking powders to Belgium? How important is Belgium compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Belgium? On the supply side, Belgium also exports yeast and prepared baking powders. Which countries receive the most exports from Belgium? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Belgium. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Belgium via exports, or supplying from Belgium via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Belgium fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Belgium in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics,

Price: $195.00


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Sunday 20 November 2011

Vegan Baking (Vegan Cookbook)


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Vegan Baking (Vegan Cookbook)
This collection presents more than 100 brand-new recipes for cakes, loaves, biscuits, no-bake cakes, and savory baking—all free of animal products. Enjoy the strawberry and almond sponge or a spiced carrot and nut loaf, a plate of mincemeat muffins or pear and ginger oaties. When something savory is called for, why not go for the olive and oregano bread or the pepper and pesto buns. This is the third in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Price: $11.95


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My First Baking Book Hb (My First Book)


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My First Baking Book Hb (My First Book)This cookery book is designed especially for children so that the minimum of parental supervision is required. The book includes simple, easy-to-follow recipes which are accompanied by cook's rules for safe baking. Photographs of the ingredients, equipment, and of the final results provide visual checking, showing young readers exactly what they are aiming for.

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Saturday 19 November 2011

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking


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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

Price: $27.99


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Baked: New Frontiers in Baking


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Baked: New Frontiers in Baking
As featured on The Martha Stewart Show and The Today Show and in People Magazine!

 

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

 

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

 

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

Price: $29.95


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Basic Bread Baking: Storey's Country Wisdom Bulletin A-198 (Storey Country Wisdom Bulletin)


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Basic Bread Baking: Storey's Country Wisdom Bulletin A-198 (Storey Country Wisdom Bulletin)Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Price: $3.95


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Friday 18 November 2011

The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Poland


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in PolandOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Poland face a number of questions. Which countries are supplying yeast and prepared baking powders to Poland? How important is Poland compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Poland? On the supply side, Poland also exports yeast and prepared baking powders. Which countries receive the most exports from Poland? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Poland. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Poland via exports, or supplying from Poland via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Poland fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Poland in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics, market

Price: $90.00


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The 2009-2014 World Outlook for Edible Baking and Frying Shortening Made from 100-Percent Vegetable Oil


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The 2009-2014 World Outlook for Edible Baking and Frying Shortening Made from 100-Percent Vegetable OilThis econometric study covers the world outlook for edible baking and frying shortening made from 100-percent vegetable oil across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for edible baking and frying shortening made from 100-percent vegetable oil. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

Price: $795.00


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Simple Baking Step-By-Step


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Simple Baking Step-By-StepBaking New Orleans Breads, Pastries & Desserts! Preheat those ovens & get ready for Carbohydrate Heaven with lots of satisfaction for your sweet tooth too! Enjoy Chocolate/Lemon Doberge Cupcakes, Creamy Bread Puddings, Turtle Cookies, Blackout Cake and Buttermilk Drops. Indulge in Flaming Bananas Foster, Beautiful Beignets and just perfect Creme Brulees. Learn to make genuine NOLA Po Boy and Muffuletta breads, Creole Pizzas, Crawfish Bread, Painless Pain Perdu, Majestic King Cakes and on and on and on! ---"There was a house in New Orleans"....

Price: $15.98


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Thursday 17 November 2011

Sourdough Baking


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Sourdough BakingThe basics of bread baking and of creating and using sourdough starters. Preparation by hand, food processor or bread machine.

Price: $10.95


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Crust and Crumb: Master Formulas for Serious Bread Bakers


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Crust and Crumb: Master Formulas for Serious Bread BakersDiscover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner

Price: $19.99


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Baking Illustrated


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Baking IllustratedThe practical kitchen companion for the home baker with 350 recipes you can trust. Drawing from more than 10 years baking experience and exhaustive equipment and ingredient testing Baking Illustrated is packed with over 500 pages of sweet and savoury recipes including breads, pizza, cookies, cakes, pies and tarts. There are home classics, contemporary favourites and European baked goods.

Price: $35.00


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Wednesday 16 November 2011

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition


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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th EditionThe reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

Price: $70.00


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Martha Stewart's Baking Handbook


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Martha Stewart's Baking HandbookEvery new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.


“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

Price: $40.00


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in Germany


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The 2011 Import and Export Market for Yeast and Prepared Baking Powders in GermanyOn the demand side, exporters and strategic planners focusing on yeast and prepared baking powders in Germany face a number of questions. Which countries are supplying yeast and prepared baking powders to Germany? How important is Germany compared to others in terms of the entire global and regional market? How much do the imports of yeast and prepared baking powders vary from one country of origin to another in Germany? On the supply side, Germany also exports yeast and prepared baking powders. Which countries receive the most exports from Germany? How are these exports concentrated across buyers? What is the value of these exports and which countries are the largest buyers?

This report was created for strategic planners, international marketing executives and import/export managers who are concerned with the market for yeast and prepared baking powders in Germany. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics which appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for yeast and prepared baking powders for those countries serving Germany via exports, or supplying from Germany via imports. It does so for the current year based on a variety of key historical indicators and econometric models.

In what follows, Chapter 2 begins by summarizing where Germany fits into the world market for imported and exported yeast and prepared baking powders. The total level of imports and exports on a worldwide basis, and those for Germany in particular, is estimated using a model which aggregates across over 150 key country markets and projects these to the current year. From there, each country represents a percent of the world market. This market is served from a number of competitive countries of origin. Based on both demand- and supply-side dynamics,

Price: $237.00


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Tuesday 15 November 2011

Baking


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BakingThe learn-to-bake master class in a book.

The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.

That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.

This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake.

Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:

Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom Jalousie

Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:

Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball Stage

Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.

Price: $40.00


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Oetker German Home Baking


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Cookbook

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Monday 14 November 2011

Microwave Cooking: Baking and Desserts


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book

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The Perfect Recipe Baking Book: 50 Foolproof Recipes for America's Classic Cakes, Pies, Cookies, and More


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The Perfect Recipe Baking Book: 50 Foolproof Recipes for America's Classic Cakes, Pies, Cookies, and MoreFifty well-tested, classic recipes for delicious baked goods include such all-time favorites as coffee cake, peanut butter cookies, zucchini bread, blueberry muffins, and apple pie. 30,000 first printing. Tour.

Price: $12.95


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The Art and Soul of Baking


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The Art and Soul of Baking2009 IACP Cookbook Awards Winner!

Nominated for a 2009 James Beard Foundation Award.

Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beautiful photographs and more than 250 easy-to-follow recipes lead you into a world of alluring aromas and light, flaky pastries. Illustrated asides take you step by step through important techniques, from carmelizing sugar to working with croissant dough. Plus, you'll find invaluable information on over 100 ingredients and 50 baker's tools. A true pleasure for anyone who loves to bake.

Each selection of the Gourmet Cookbook Club is handpicked and road-tested by the editors of Gourmet magazine, so readers can cook with confidence, knowing the recipes really do deliver. Online at Gourmet Book Club you can find videos of the authors demonstrating recipes, share your thoughts on the cookbooks in the forums, and learn more about each book's topic.

BENEFITS:

* The ultimate book for bakers.

* Professional tips and tricks are made easy for the home baker.

* Step-by-step techniques of baking.

* 100 photographs, 250 foolproof recipes and variations, and information on over 100 popular baking ingredients and over 50 pieces of baking equipment.

Praise for The Art and Soul of Baking

"...when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking comes out, we're particularly impressed." --Gourmet magazine, October 2008, Cookbook Club selection

"If you buy just one new baking book this season, make it this one. ...covers everything from essential equipment...and pantry staples to chapters on savory breads, quick breads, tarts, pies, cookies and cakes.... The recipes are exceedingly detailed and include do-ahead tips, notes on equipment needed, advice on storing the finished treats and suggestions for variations." --Associated Press, September 2008

"Mushet's invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries...and the causes of falling souffles will get novices up to speed.... Those already comfortable with baking will get the most out of the book's 250 recipes, but there are plenty of dishes well within the reach of those new to creme brulee and lemon bar construction, making this a great volume to learn and grow with." --Publishers Weekly, August 2008

"Many elements combine to make a great cookbook, all of which are in The Art and Soul of Baking. ...the book possesses the singular quality that lifts a cookbook above the rest, and that is the ability to inspire. The Art and Soul of Baking inspires." —inmamaskitchen.com

Price: $40.00


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Sunday 13 November 2011

The 2009-2014 World Outlook for Edible Hydrogenated Oils Excluding Baking or Frying Fats


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The 2009-2014 World Outlook for Edible Hydrogenated Oils Excluding Baking or Frying FatsThis econometric study covers the world outlook for edible hydrogenated oils excluding baking or frying fats across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for edible hydrogenated oils excluding baking or frying fats. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

Price: $795.00


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Gluten-Free Pizza Crust Recipe

I am continuing to be stretched by my own restrictions as well as others who are looking for recipes free of many of the common allergens including eggs and nuts. I wasn't sure how it was going to be replacing the eggs with the flax seed meal. My husband even said he was "scared of this one." He actually thought it was going to taste like cardboard when I told him what the ingredients were.We were all pleasantly surprised. The crust was a bit crispy on the outside and chewy on the inside. It held together very well. And the crust had a very nice flavor, kind of nutty even though I didn't use any nuts. And the last minute idea of adding the roasted butternut squash ended up being a great idea. Not too long ago I never would have thought that you could bake with ground up seeds and nuts and then make things like pizza. If you haven't done this and are on a limited diet, give this recipe a try. You might actually feel like you're eating pizza again!Soak and Dehydrate Seeds first:An important aspect of all recipes that use ground up seeds and nuts is that they should be properly soaked and dehydrated, then ground up. After you have dried the seeds and nuts, you can use a food processor to grind them into a fine flour. My old food processor couldn't do this very well so I ended up using a coffee grinder which works well but can only hold so much at once. I got a new food processor though and hope that it will grind the nuts and seeds up fine enough for flour.As far as I know, flax seeds do not need to be soaked and dehydrated the same way other seeds and nuts do. I recommend soaking, drying and grinding seeds and nuts in large batches. I have a dehydrator that holds many shelves of nuts and seeds so I can do several different kinds at once. If you don't have a dehydrator, just use as many pans of nuts or seeds in your oven as possible. (@ no warmer than 150 F.) Then I usually grind half of each kind to make flour out of them as well as have some whole seeds and nuts for other recipes.Here is the recipe:Gluten free Pizza Crust (grain, egg, nut, gluten, dairy, sugar and yeast free)Ingredients: 1 c ground pumpkin seeds, soaked and dehydrated
1 c ground sunflower seeds, or a little more depending upon consistency, soaked and dehydrated
1 tsp salt
2 Tbsp ground flax meal
6 Tbsp boiling hot water
2 tsp olive oil
1 tsp honey
1/2 tsp garlic powder or 1-2 cloves of fresh pressed garlic
2 tsp total of any of the following: dried parsley, marjoram, oregano and/basilSteps: Preheat oven to 350 degrees. Grind the seeds before measuring out 1 cup each. Combine the flax seed meal and hot water and let sit for 5 minutes. Combine all of the ingredients together in a mixing bowl. I like to knead the dough with my hands until everything is mixed. The dough will be very stiff. Add more flour if dough seems too wet and a little more olive oil if dough seems too dry.
Grease a cookie sheet and sprinkle it with coarsely ground pumpkin seeds. Pat the dough into a ball shape and place it in the middle of the cookie sheet. Beginning in the center and moving outwards, squish the dough flat with your hands. I like to make the edges slightly raised for the pizza dough.
Bake for 20 minutes (or longer if it looks very wet). Remove from oven, top with sauce and toppings, then return to oven for as long as it takes for the toppings to get hot and cheese to melt if you are using cheese.For my pizza, I used Bionaturae bottled strained tomatoes and bottled tomato paste, garlic, salt, honey and Italian herbs to make my sauce. Bionaturae uses glass bottles for these two products, which I love because they are BPA free and GAPS friendly. Compared to other store bought tomato sauces that are free of sugar, it is also much less expensive to make the sauce this way.I also added some leftover cooked ground beef or turkey that I had made for another dish earlier in the week as well as roasted butternut squash fries I had made that afternoon as a snack.I hope you enjoy this allergen-free pizza crust! Let me know how you topped yours! I would love this crust with a yummy pesto sauce.Enjoy!

Juicing Beets Recipes

This is my article dedicated to juicing beets recipes.
Frankly, I love the things, and I really find, I don't know if it's just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it's a placebo thing. I don't care. I'm making an article especially for that special vegetable in my life.So here of some stats of said vegetable;Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C.
They are high in manganese, an important mineral for brain function.
Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells.
Beets are famous for their ability to cleanse the blood.Beet juice is super concentrated so I'd strongly advise you dilute it with water or other juices.
Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.Juicing beets recipes:Carrot, spinach and beets4 carrotsbeet with greens5 - 6 leaves of Romaine or other leaf lettuce3 - 4 leaves of spinachScrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer.Power punchJuice 1 small beet.Juice 1 pear.Juice 1 Fiji apple.Juice a small piece of ginger 2 inches max.Juice 2 inches of salsify root.Juice 4 individual celery stalks.Juice 10-12 carrots.Juice 1 small parsnip.Sweet beets5 Carrots1 Apple1/2 BeetRefresher4 Ounces of Raw Beet (with leaves)3 Ounces of Raw Cucumber9 Ounces Raw CarrotEnjoy!

Saturday 12 November 2011

Pecan Coffee Cake Dessert Pizza Recipe

Do you love pecan coffee cake? Many people do. However, have you ever tried a making and eating a pecan coffee cake dessert pizza? They are just as easy to make as a real coffee cake if not easier to make. In fact, if you are known as one who always brings the coffee cake to any family reunion, holiday party, or social gathering, you can always surprise everyone by using this recipe instead. Imagine the looks on their faces when they are all expecting you to bring the same delicious but boring coffee cake, and then you show up with something as creative as making it into a pizza. All your friends will think you are a genius, a great cook and you will be the life of the party! Everyone will come back for seconds and half of them will be begging for the recipe.Recipe for Pecan Coffee Cake Dessert PizzaWhat You Need1 package active dry yeast
¼ cup sugar
½ cup crushed whole bran cereal
½ cup warm water
1 egg
3 Tablespoons vegetable oil
1 ½ cups flour
½ teaspoon salt
2 Tablespoons butter or margarine
½ cup maple syrup
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 cup chopped walnuts or pecansHow to Make ItPrepare a bowl by adding 2 tablespoons of vegetable oil and then set aside until needed. Prepare a 12-inch or 14-inch pizza pan or baking sheet by lightly coating it with cooking spray. Set aside until needed.Preheat oven to 400 degrees Fahrenheit.Using a large size mixing bowl, you will add the yeast, sugar, crushed cereal, and then combine thoroughly. Stir in the warm water and allow it to stand for about 5 minutes.Add the egg, oil, ½ cup flour, and salt, and then beat on a low speed setting until mixture is thoroughly combined. Scraping the bowl often increase to high speed setting and beat for about 3 minutes.Using clean hands you will stir in the remaining flour and then knead for about a minute. Place this mixture in the prepared greased bowl and then cover.Allow it to stand about an hour in order to rise to double in size. After allowing the dough to rise, punch the dough down. Flour your hands and then press the dough onto the prepared pizza pan or baking sheet. Form a high ridge by pinching up the edges gently as you work around the edge of the crust. You can crimp the edges to create a fancier looking dessert pizza.Add the butter or margarine, syrup, brown sugar, cinnamon and nuts into a saucepan over a low heat setting. Stirring continually as the sugar dissolves. However, do not allow this mixture to reach a boil. Remove from heat and allow mixture to cool.Spread the cooled pecan mixture over the pizza evenly. Place in the oven to bake for about 20 minutes or until the crust is a light golden brown. Remove from oven and allow the pizza to cool before cutting and serving.

Pizza Party Recipes The Kids Will Love This Double Dutch Cookie Dessert Pizza Recipe

Are you planning your own pizza party and you wanted to find a delicious dessert pizza recipe that will have everyone asking for a second piece? Perhaps you have never made a homemade dessert pizza and you want to learn how to do it. Then again, maybe you make pizza all the time for yourself, your family and your friends. Regardless of why or where, this is a pizza party recipe that the kids of all ages will love. This is a double Dutch cookie dessert pizza recipe that is very hard to beat when you love the flavor and aroma of chocolate.This is a favorite for many kids or even a chocoholic lovers dream when it comes to delicious desserts. You can mix and blend the various flavors of such ingredients as cocoa, chocolate candies, marshmallows, coconut as well as various types of nuts such as pecans or walnuts. The kids will also enjoy helping you make this dessert, but you might want to make sure that you have extra candies, nuts or marshmallows, just in case they become tempted to eat some of the dessert pizza ingredients.Experiment with Different Types of PizzaHaving fun and experimenting with different types of pizza can be fun for the whole family. For instance, you might want to add some of the family favorites when it comes to different and tasty toppings or filling ingredients.Recipe for Double Dutch Cookie Dessert PizzaWhat You Need
¾ cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla flavoring
1 ½ cups flour
¼ cup cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup candy coated chocolate candies
¼ cup miniature marshmallows
½ cup chopped walnuts or pecans
¼ cup coconutHow to Make ItPrepare a 12 to 13 inch pizza pan or baking sheet by lightly coating it with cooking spray and then set aside until needed.Preheat oven to 350 degrees Fahrenheit.Using a large mixing bowl you will add the butter or margarine, sugar, egg and vanilla and cream until well blended.Gradually add the flour while beating. Add the cocoa, baking soda and salt and mix well.Fold in the ½ cup of the candy coated chocolate candies, ½ of the chopped walnuts or pecans. Mix well until thoroughly blended.Spread this dough mixture evenly on the prepared pizza pan or baking sheet, while forming a ridge around the outside edge of the crust by gently pinching up the edges as you work around the pan to form the pizza crust.Sprinkle the miniature marshmallows, the remaining chopped walnuts or pecans and the coconut over the pizza crust.Place in the preheated oven to bake for about 18 to 20 minutes or until the edges are a very light golden brown. Take care not to over bake.Remove from the oven and allow the pizza to cool completely before cutting into individual size wedges and serving to your family and friends.