Synopsis
The American goddess of homemaking has created a detailed baking book with basic tips for beginners and recipes bakers of every level will enjoy. The simple instructions about kitchen set-up, baking essentials, and recipes for scones, muffins, cupcakes, cookies, coffee cakes, and much more, are accompanied by Stewart's signature style crisp, beautifully composed photographs. A handfull of the 200 recipes include Tomato Tart, Apricot-Cherry Upside-Down Cake, Graham Crackers, Chocolate Babka, and Dried Fruit Focaccia.
| Details | | Publication Date: | 2005-11-01 |
| Size | | Length: | 415 pages | | Height: | 10.3 in | | Width: | 8.8 in | | Thickness: | 1.8 in | | Weight: | 55.2 oz |
Publisher's Note
Every 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.
Industry Reviews
"Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications."
Publishers Weekly (10/31/2005)
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