How to Bake Everything: Simple Recipes For The Best Baking

Hardcover | October 4, 2016

byMark Bittman

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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.

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From the Publisher

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, Afgha...

MARK BITTMAN is one of America's beloved, best-known and most widely respected food writers. He covered food policy as an Opinion columnist for The New York Times for 5 years, produced The Minimalist" column for 13 years, and has starred in several popular television series, including the Emmy-winning Years of Living Dangerously. He...

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Format:HardcoverDimensions:704 pages, 8.76 × 8.29 × 1.75 inPublished:October 4, 2016Publisher:Houghton Mifflin HarcourtLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0470526882

ISBN - 13:9780470526880

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