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Bread and baking cookbooks
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There are a variety of cookbooks this season featuring breads and baking:
Baking with the St. Paul Bread Club by Kim Ode(Minnesota Historical Society Press, $24.95) is from St. Paul Bread Club members who keep the tradition of home-baked bread alive. It introduces the bakers, their stories, and their recipes, which range from Black Forest Sourdough to German Christmas Stollen to Jalapeno Breadsticks.
Baking Basics and Beyond by Pat Sinclair (Surrey, $15.95) is a good basic primer for quick breads, baked desserts, and yeast breads. Learn why cakes stick in the center or why pie crusts are tough.
The Essential Baker by Carole Bloom (Wiley, $40) is organized by six key baking ingredients, including fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs, and coffee, tea, liqueurs, and spirits. Mocha Cream Puffs, Champagne Grape Tartlet, and Hazlenut Snowflake Cookies are among the recipes.
Secrets of a Jewish Baker by George Greenstein (10Speed Press, $29.95) is for the serious bread baker, based upon the experience of the author, who owned and operated a Long Island bakery. Recipes include Milk Bread Sponge Method, Challah, Vienna Rolls, and Croissants.
Taste of Home Baking Book (Taste of Home Books $29.95) has wonderful photos of recipes from Taste of Home cooks, plus how-to photos of techniques such as dipping cookies in chocolate, patting a crust into a pan, fancy frosting patterns, and tips on baking yeast breads at high altitudes. Recipes include classic cheesecakes, holiday baking, and Lemon Meringue Cake.
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