A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor | BraveTart: Iconic American Desserts | Sweet: Desserts from London's Ottolenghi | Holiday Cookies: Showstopping Recipes to Sweeten the Season | Zingerman's Bakehouse | The Sullivan Street Bakery Cookbook
When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though sheâs performed culinary magic. âIâm not a baker,â they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crÃ¨me brÃ»lÃ©e (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and âWhy It Works,â âPro Tip,â and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.
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