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Professional Cake Decorating

Everything you need to create stunning cake decorations. Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.

Baker's Manual: 150 Master Formulas for Baking, Fifth Edition

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block 'recipes' that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. From American Pie Dough and Pté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.

The Confetti Cakes Cookbook

When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him--a Manolo stiletto perched alluringly next to a tissue-filled shoebox--it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves. This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, threetiered. embroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams, THE CONFETTI CAKES COOKBOOK is a must-have for the outrageously chic baker in all of us.

The Pastry Chef's Companion

With more than 4,800 terms and definitions from around the world and ten appendices filled with helpful resources, this title combines the best features of a dictionary and an encyclopedia. It also includes phonetic spellings, cross-references, and illustrations as well as information on troubleshooting baking problems.

1,000 Gluten-Free Recipes

1,000 Gluten-Free Recipes. It's like getting 5 cookbooks in 1!. 172 reakfast Dishes, Muffins, and Breads 75 andwiches, Salads, and Soups 106 asta, Grain, Bean, and Vegetable Dishes 205 ain Courses 377 ookies, Cakes, Pies, and Other Desserts And Much More!. Go gluten-free with ease! For the best all-purpose gluten-free cookbook, look no further. Inside, you'll find delicious gluten-free versions of foods you crave-including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You'll also discover hundreds of recipes for all-American favorites, flavorful international dishes, and sophisticated special-occasion fare. It's everything you need to serve satisfying gluten-free meals 365 days a year!. Praise for 1,000 Gluten-Free Recipes. "This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use.". —Cynthia Kupper, R.D., Executive Director, Gluten Intolerance Group of North America. "Carol Fenster has combined simple, naturally gluten-free recipes along with those specially created for people with celiac disease. This is a comprehensive soup-to-nuts guide that any cook will use again and again.". —Andrea Levario, J.D., Executive Director, American Celiac Disease Alliance. "The encyclopedia of gluten-free recipes has now arrived! What a wonderful assortment of healthy meals that even a gluten-free novice can tackle.". —Cynthia S. Rudert, M.D., Advisor for the Celiac Disease Foundation and the Gluten Intolerance Group of North America.

Big, Soft, Chewy Cookies

Newly revised, this bestseller now boasts even more to chew on with 25 additional recipes for colossal cookie creations. While it's clear--from malls to vending machines to grocery stores--that big, old-fashioned cookies are incredibly popular, many cookbook recipes still produce bite-size, crunchy results. Enter Big, Soft, Chewy Cookies to right this wrong with more than75 recipes for enormous, gooey cookies to sink your teeth into. Readers will find traditional and new favorites like:.:.; Coconut Bars.; Chocolate Chips.; Apricot Pillows.; Oatmeal White Chocolates... and more. Big, Soft Chewy Cookies has a cookie for every palette. Easy to-follow recipes for bar, drop, and holiday treats make this tasty tome a staple for every kitchen.

Bread Baking

A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.

Great Old-Fashioned American Desserts

Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with todays ingredients and techniques.

Great Scandinavian Baking Book

Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each countryDenmark, Norway, Sweden, Finland, and Icelandhas its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.James Beard Foundation Kitchenaid Cookbook Hall of Fame Inductee

How Baking Works

Understanding and applying food science to the bakeshop—now revised and updated. How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features:.:. ;. Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients. ;. Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure. ;. Important coverage of changes to federal laws, such as food allergen labeling. ;. Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context. ;. More photographs to illustrate the science of baking. ;. End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned. How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.