How to Bake Everything: Simple Recipes for the Best Baking [How to Cook Everythi
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How to Bake Everything: Simple Recipes for the Best Baking [How to Cook Everythi
US $8.89
ApproximatelyS$ 11.42
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Nashville, Tennessee, United States
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Estimated between Fri, 22 Aug and Tue, 26 Aug to 94104
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Item specifics
- Condition
- Book Title
- How to Bake Everything: Simple Recipes for the Best Baking (How
- ISBN
- 9780470526880
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0470526882
ISBN-13
9780470526880
eBay Product ID (ePID)
167659727
Product Key Features
Number of Pages
704 Pages
Language
English
Publication Name
How to Bake Everything : Simple Recipes for the Best Baking: a Baking Recipe Cookbook
Subject
General, Methods / Baking
Publication Year
2016
Type
Not Available
Subject Area
Cooking, Reference
Series
How to Cook Everything Ser.
Format
Hardcover
Dimensions
Item Height
1.8 in
Item Weight
50.9 Oz
Item Length
11.6 in
Item Width
8.3 in
Additional Product Features
LCCN
2016-449439
Reviews
"Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for "a number of easy twists" on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful "mix-and-match" charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There's the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker's pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn't skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There's nothing half-baked about this impressive omnibus as Bittman delivers the promised "everything" in an epic homage to baking."-- Publishers Weekly "Wow! Once again, Bittman shows that he's unafraid of the big. He manages to take on 'everything' to do with baking without losing track of how simple, fun, and delicious it should be." --Yotam Ottolenghi, author of Jerusalem , Plenty , and Nopi "He's taught us how to cook everything before, and now it's time to bake. Leaving no question unanswered, here Mark Bittman has mastered all things baking, ensuring that everyone from novices to guys like me can whip, fold, and maybe even knead bakery-worthy breads and pastries from their home ovens." --Jim Lahey, founder/owner of Sullivan Street Bakery and author of My Bread " How to Bake Everything is more than a recipe book, it is a constant companion to help navigate the complex vocabulary and techniques of the mysterious and joyous world of baking. Bittman dispels all of my previously perplexing baking phobias so that I can now truly create delicious and satisfying pies, loaves, and slumps with confidence for the first time in my long chef's life. You NEED this book! It will replace all baking cookbooks in my library and its pages are destined for the same stained and dogeared finish as How to Cook Everything !" --Mario Batali, chef, entrepreneur, and philanthropist "The genius of Mark Bittman's approach is his eminent practicality and consistent ability to elucidate and unravel the hows and whys of good cooking. How to Bake Everything is a grand addition to any cook's repertoire--in simplicity one finds greatness." --Christopher Kimball, founder of Milk Street Kitchen , "Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for "a number of easy twists" on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful "mix-and-match" charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There's the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker's pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn't skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There's nothing half-baked about this impressive omnibus as Bittman delivers the promised "everything" in an epic homage to baking."-- Publishers Weekly
Series Volume Number
7
Illustrated
Yes
Intended Audience
Trade
Synopsis
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked--baking is simpler and more flexible than you ever imagined., In How To Bake Everything, the most comprehensive book of its kind, New York Times bestselling author Mark Bittman offers the ultimate baker's resource--for beginners and pros alike! Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). The book explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. Bittman's recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked--baking is simpler and more flexible than you ever imagined., In How To Bake Everything , the most comprehensive book of its kind, New York Times bestselling author Mark Bittman offers the ultimate baker's resource--for beginners and pros alike! Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). The book explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. Bittman's recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked--baking is simpler and more flexible than you ever imagined., The one book everyone needs for a lifetime of great baking and the only truly comprehensive book on the topic. Classic meets creative in a world-spanning collection of over 2000 recipes and variations that are as simple and straightforward as can be, yet more varied and customizable than ever before.
LC Classification Number
TX763.B525 2016
Item description from the seller
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- d***d (23)- Feedback left by buyer.Past 6 monthsVerified purchaseLooks brand new and fast shipping
- _***u (1609)- Feedback left by buyer.Past monthVerified purchaseWow, pleasantly surprised to receive a brand new copy still in the shrink wrap, although it has a little bump on the top cover that goes through to several pages, makes no difference, as I got the book at a bargain price. Fast shipping, very happy with my purchase, I recommend this seller!
- 1***_ (17)- Feedback left by buyer.Past monthVerified purchaseGreat quality, condition, and value. Appeared as advertised.
- h***b (831)- Feedback left by buyer.Past monthVerified purchaseExcellent condition! Fast shipping! Very happy with transaction!