Desserter

Brød og kager er lig med hygge! Men for mange er det en form for hygge, der efterfølges af mavepine, fordøjelsesbesvær og stor oppustet ballonmave. Men sådan behøver det ikke være! Med LCHF bager vi både brød og kager helt uden mel og sukker. Derved får vi bagværk, som sagtens kan være en del af en sund livsstil. I bogen her har vi samlet de bedste brød- og kageopskrifter fra Jane Faerbers to populære LCHF-bøgerog krydret den med 18 helt nye opskrifter. Du finder opskrifter på lækre madbrød, brød til morgenbordet, madpakken og mellemmåltidet samt kiks, knækbrød og kager til enhver lejlighed. Alle helt uden gluten, mel, gær og sukker. BOGEN HER ER TIL DIG, DER: Gerne vil spise færre kulhydrater, men ikke vil undvære brød og kager helt. Ikke tåler gluten, eller har fundet ud af, at maven er både fladere og gladere uden kornprodukter.Er træt af, at bukseknappen er ved at sprænge, hver gang du har spist en bolle!Gerne vil kunne forkæle familien med bagværk og lækkerier uden sukker og hurtige kulhydrater. Alle opskrifter er: uden mel uden gluten uden sukker uden gærOm forfatteren: Jane Faerber er uddannet cand. mag. og kostrådgiver med speciale i LCHF og Paleo. LCHF brød & kager udkommer dagen inden hendes fødselsdag og hermed har hun nået at udgive tre bøger imens hun er 36 år. Herværende bog efterfølger nemlig bestsellerne LCHF spis dig mæt & glad og Mæt & slank med LCHF, der samlet er trykt i mere end 80.000 eksemplarer. Jane Faerber blogger til dagligt på Danmarks største LCHF-blog Madbanditten.dk.

Meyers Bageri er skrevet til dig som ønsker at bage bedre brød, end du gjorde sidst og bedre brød end de fleste andre. Derfor introducerer jeg dig for korn og meltyper, du muligvis ikke kender, og som ikke fås overalt. Jeg forklarer omhyggeligt, hvordan du kan variere og forbedre dine ælte- hæve- og afbagningsmetoder, og hvad din indsats betyder for dit brød. Mit inderste ønske er, at du oplever dit dejtrug blive til et steinwayflygel. Start med at læse det indledende afsnit, juster dine metoder, bag herefter så meget du kan, så lover jeg, at du hurtigt bliver en endnu bedre bager.Bogens opskrifter har Claus Meyer udviklet i samarbejde med Nicolai Halken Skytte, som er daglig chef for bageriet i Meyers Køkken og Deli, der i 2009 blev certificeret "statskontrolleret økologisk bageri".Denne e-bog er udgivet i fixed layout. Læs mere på www.lrdigital.dk/guide/

BAGELYST indeholder 60 personlige bud på skønne kager af Annemette Voss, kendt fra og ikke mindst vinder af Den Store Bagedyst.Annemettes bagelyst opstod på køkkenbordet hos hendes mormor som fem-årig. Siden da har hun bagt kager til den helt store guldmedalje, og hendes glæde ved de søde sager er kun vokset med årene. Ønsket med denne bog er at inspirere, imponere og forføre kageelskere til selv at gå i gang med at bage små kunstværker, der alle er en både smagsmæssig, æstetisk og visuel nydelse, så glæden ved lækkert hjemmebag kan deles blandt endnu flere familier i de danske hjem.Bogen indeholder en bred variation af klassisk bagværk, som er tilførtet ekstra 'twist' for at skabe fornyelse og indbyde til mere frihed og leg hjemme i køkkenet. Opskrifterne er samtidig nøje udvalgt, så man både kan kaste sig over simpelt og mere kompliceret bagværk, alt efter tid, lyst og temperament.Med sin baggrund indenfor arkitektur og design formår Annemette at sætte sit helt personlige og æstetiske præg på sine kager, der kreeres med nøje præcision og passion for håndværket. I bogen giver Annemette tips og tricks til, hvordan man selv når let og elegant i mål med kagerne, så selv den mest uerfarne bager får sin bagelyst vækket til live.Langt de fleste af kagerne kan med stor glæde bages sammen med børn. Hos Annemette er børn altid velkomne i køkkenet, så kan det godt være at resultatet bliver lidt mere sjovt og finurligt, men det er kun med til at gøre bageglæden endnu større.Om forfatteren: Annemette Voss (f.1984), uddannet bachelor i arkitektur fra Det kongelige Danske Kunstakademi, vinder af Den Store Bagedyst 2013 samt Den Store Julebagedyst 2013 på DR1. Kommer oprindeligt fra Vejle, bor nu med sine to børn i Charlottenlund nord for København.

I PIXI BAGER GRØNNE KAGER byder Christel Pixi og Søren Ejlersen på et helt nyt univers af rene kager, som alle kan bage. Grøntsager, frugter og bær, nødder, chokolade, mel, smør og sukker er omdrejningspunktet. Og fondant, farvestoffer og kunstigheder er udeladt! Det er ikke helse kager – bare kager bagt af gode, naturlige råvarer. Når du bager af det, du har i køleskabet, på køkkenhylderne og i haven, er det ikke kun nemmere, sundere og sjovere, men også mere økonomisk. Og så kan både børn og voksne være med.Du får 45 kageopskrifter på evigtgode, saftige SKÆREKAGER og LOAVES, smukke TÆRTER og hjemlige PIES og GALETTER, chewy COOKIES, så kagedåsen altid er fyldt op til lækkersult. Små kager, som BROWNIES og MUFFINS, der er hurtigt bagt og hurtigt spist, og frugt- og grøntpumpede KAGE-KAGER, der kan gøre det ud for desserter. Og sidst men ikke mindst de moderne ’OPEN-SIDE’-LAGKAGER, som ikke skjules bag pynt og glasurer, men viser de gode bunde og mousser, de er bygget af. BAG PÅ NATUREN!Dette er en ebog med såkaldt fixed layout. Den er velegnet til læsning på læseapparater som tablets og smartphones. Den er uegnet til læsning på ældre eller mindre avancerede læseapparater.

Der er ikke noget så dejligt som et godt måltid med venner og familie rundt om bordet. Desserten er den søde finale på måltidet, og ekspert i det søde køkken, Maja Vase, synes, at vi bør give den meget mere fokus. Vi skal bruge vores fantasi og gøre det til en leg i køkkenet at frembringe de lækreste desserter. Vi skal kræse meget mere for desserten og spise meget mere af den. Majas desserter er ikke kun bogen til den glade dessertamatør, der elsker enkle, overkommelige desserter. Der indgår bevidst meget få ingredienser i hver opskrift, så tilberedningen bliver enkel og overkommelig. Det er også bogen til den mere ambitiøse dessertnørd. Her er opskrifter på is, mousser, cremer, ganacher, geléer, tærter, kager og knas, som du ikke kan leve uden. Bogen har også masser af tips og tricks til smarte teknikker og uundværligt grej. Maja tager læseren i hånden og viser, hvordan man med få og enkle elementer – og lidt hindbærstøv – kan skabe de skønneste desserter. Hendes smukke, enkle stil og brændende passion gennemsyrer hele bogen. Denne bog er hendes kærlighedserklæring til desserten.

BAGEBOG er den komplette samling af alle bageopskrifterne fra Meyers Bageri, Almanak og Meyers Kager. I en og samme bog får du alt, hvad der er værd at vide om bagning af brød og kager; råvarerne, processerne, teknikkerne, historierne bag og sidst, men ikke mindst, et hav af gode, gennemprøvede opskrifter på bagværk i både det salte og det søde køkken.BAGEBOG indeholder mere end 200 opskrifter på bragende gode brød og fuldfede, smørgode kager. Glæd dig til at have klassikere som ølandshvedebrød, kanelsnurrer, citronmåne og hindbærsnitter samlet under et, og gør dig klar til at gå på opdagelse i et overflødighedshorn af fabelagtigt bagværk fra Claus Meyer og hans bagerier.

Denne brødbog gør det nemt og overskueligt at bage sit eget brød.Med mel, salt, vand og gær eller surdej kan man bage et godt brød. Altså et rigtig godt brød, faktisk. Resten – krumme, skorpe og smag – er noget, man kan hjælpe dejen til at udvikle gennem æltning, hævning og bagning. Mere langhåret behøver det ikke at være.Men hvorfor søren er det så, at det brød, man bager derhjemme, ikke altid er helt så lækkert, som det man køber til overpris hos bageren eller nyder på dyre restauranter?Det forklarer Annemette Voss i denne bog uden at fortabe sig i kemi, nørderi og indviklede bageprocesser. Hun viser, hvor nemt det faktisk kan være at bage brød med de rigtige kneb, og hvordan man med ro i maven ved at følge bogens opskrifter kan lave hjemmebagt brød, der er så godt, at man efterfølgende ikke har lyst til at spise andet.Opskrifterne er for overskuelighedens skyld baseret på en lille håndfuld af de allervigtigste meltyper, som kan fås overalt. Derudover indeholder bogen en grundig og letforståelig gennemgang af tilblivelsen af ens egen surdej. Der er gode tips til æltning, hævning, konsistens, drys, bagning, opbevaring og holdbarhed, og bogen kommer omkring emner som boller (med og uden frø og kerner), brød (fra rugbrød til grydebrød til knækbrød) og sødt brød (fra fødselsdagsboller til tebirkes). I alt indeholder bogen 50 nemme opskrifter på godt brød, der er bagt på enten gær eller surdej, og som vil få det til at dufte i hele hjemmet.Bogen giver én lyst til at kaste sig ud i brødbagningens kunst. ”Jeg har villet lave en brødbog til hverdagen. Til folk, der elsker at gå i køkkenet, men som også tit har travlt. Bogen gør det nemt og overskueligt at bage godt brød,” fortæller Annemette Voss.

Monisha Bharadwaj is an award-winning chef, author and food historian. She was awarded 'Cookery Writer of the Year' by the Guild of Food Writers and her books have been shortlisted for awards such as the Andre Simon Award, the Cordon Bleu World Food Media Awards and the Jacob's Creek World Food Media Awards.'Monisha Bharadwaj, an Indian cooking authority,' The New York TimesThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasureit is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizzait offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Kids love baking, with all its fascinating textures, smells - and of course, tastes! Ella's Kitchen: The Big Baking Book takes them beyond licking the bowl, with a wide range of easy recipes for all occasions, from lunchtime to party time.Enjoy cooking up a host of nutritious treats with your little ones, and watch them learn about counting, weighing and measuring at the same time. Above all, have fun and get messy!Ella's Kitchen: The Big Baking Book is sure to become your family's go-to cookbook, with recipes designed to really fit in with your life:- Try having a batch of savoury snack bakes on hand to fill a gap until dinner - a healthy way to keep your child's energy up without sending her into overdrive.- Head to your garden or the park with the delicious selection of picnic recipes- All dishes are highly portable and perfect for sharing.- Simplify days out with recipes from our On-the-Go section - individual portions, and not a crumb or a sticky finger in sight!But by far the best thing about this book is the fun it promises for your family, as you discover new recipes and create fond memories for your children. You'll never forget the look on their faces when they hand out slices of their first cake or cookies from their first ever batch.

I dette uddrag af Konfektbogen er der virkelig dømt hygge og hjemmelavet konfekt!Bogen præsenterer et skønt udvalg af sødt og syndigt og rummer en masse grundopskrifter på forskelligt fyld som karamel, marcipan, fondant m.m. Efter en grundig vejledning i fremstilling af konfekt i almindelighed og behandling af chokolade giver bogen opskrifter på mange typer konfekt med bl.a. marcipan, chokolade, nougat og flydende fyld – f.eks. fristende chokoladefrøer, lakridsmuslinger, ingefærtoppe og romkugler.Husk, konfekt kan nydes året rundt – ikke kun i juletiden! De både indbydende og velsmagende lækkerbiskener vil bl.a. være perfekte følgesvende til enhver god kop kaffe eller te.

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Denne bog er lavet til alle jer, der elsker cheesecakes, og som måske aldrig selv har fået helt styr på, hvordan de laves. Den er også til jer, der kunne tænke jer at lære at lave de lækreste cheesecakes, der får jorden til at ryste og skælve. Eller til alle jer, der bare gerne vil have ny inspiration og et indblik i cheesecaken’s forunderlige verden.Jeg har gennem mange år dyrket denne kagepassion og har i bogen udvalgt nogle af de allerbedste og mest spændende cheesecakes, som jeg gennem tiden har smagt. Et kriterium, som jeg har forsøgt at fastholde gennem bogen er, at det skal være let og hurtigt at lave en fantastisk cheesecake.Så rigtig god fornøjelse med din cheesecake bagning.

This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake and Hazelnut Meringue Cake to tempting muffins, scones and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-colour photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, breads and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.

Desserternes mester, Morten Heiberg, giver dig sine allerbedste opskrifter på mousse, creme brûlée, tiramisu, fromage samt kager i massevis: Macarons, eclairs, pavlova, marengs, kokostoppe, lagkager, tærter og ikke mindst konfekt, trøffelkugler og flødeboller. Bogen indeholder lækkert præsenterede opskrifter med masser af fantastiske fotos, detaljerede beskrivelser af fremgangsmåder og alt hvad du har brug for af viden og teknikker til at fremstille de forskellige typer desserter.Denne e-bog er udgivet i fixed layout. Læs mere på www.lrdigital.dk/guide/

Is, hindbærsnitter, jordbærtærte, kransekage, vaniljekranse, konfekt, trifli, krydderkage, tiramisu og meget, meget mere. Søde, sunde sager, der smager godt og indeholder en masse gode næringsstoffer.Her er både opskrifter uden sukker, gluten og mælkeprodukter, og du får forslag til, hvordan du bager mange klassikere med gode alternativer til sukker, hvedemel, mælk og smør. Denne e-bog er udgivet i fixed layout. Læs mere på www.lrdigital.dk/guide/

Meyers når du flytter hjemmefra er en begynderkogebog til unge, der gerne vil lære at lave sund og lækker mad.Alle bogens opskrifter tager udgangspunkt i råvarer, der er til at betale, hvis man er på SU. Men tager også hensyn til, at det skal være både lækkert og sundt og med masser af smag. Der er retter til alle dagens måltider, gode tips og nyttige tricks til, hvordan man bruger rester til fx madpakken.Opskrifterne spænder lige fra danske klassikere som frikadeller over poke bowls, grød, fish'n'chips og pizza til hjemmebagte fødselsdagsboller, linsegryde og hjemmelavet lemonade.Når du flytter hjemmefra er blevet til i tæt samarbejde mellem kokkene i Meyers Madhus og unge fra Egmont Kollegiet. 

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Rose Macefield shares her trade secrets and incredible design flair in this step-by-step guide to sculpting and decorating show-stopping novelty cakes. Beginning with the readily available sugarcrafting tools and materials required, she goes on to provide recipes for cakes, buttercream and royal icing. Learn how to level, stack, slice through and buttercream the cakes, and support their structure where required with dowels and cake boards. Rose shows how to sculpt shapes freehand or using templates, then how to cover a cake board and various shapes of sculpted cake with fondant (sugarpaste), and how to decorate the result with a variety of techniques including marbling, using a clay gun, airbrushing, modelling shapes and adding texture. Nine breathtaking projects are clearly explained with step-by-step photographs: a shitsu show dog, a rocker's electric guitar, a one-eyed messy monster creating havoc, a teenage girl's fashion sneakers with make up and other mess, a fisherman's basket and rod with fish resting on pebbles, a tennis bag, racket and ball on court, a baker's mixer, ingredients and cookies, a toy train and alphabet blocks on a wooden floor and a craft box with sewing equipment, fabric and lace spilling out. Rose's attention to detail is extraordinary and her sense of humour a delight, yet everything is simple to make with her clear instructions.

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In the Kew Book of Sugar Flowers, sugarcraft specialist Cassie Brown teaches you how to craft stunning, authentic-looking flowers and foliage using flower paste (gum paste). Learn how to create beautiful bouquets and stunning sprays, from the early stages of germinating your ideas - taking inspiration from nature and making moulds from real flowers and leaves - to creating floral cake decorations with an exotic or wild flower theme for a special occasion. Through clear and concise step-by-step instructions, Cassie explains every facet of crafting sugar flowers, from gaining an appreciation of the flower itself, to preparing the flower paste and colouring it to wiring the flowers into an attractive and realistic bouquet. There is a veritable garden of delights to choose from, from ornate orchids to delicate daisies. The method for crafting each individual flower is demonstrated in stunning detail beginning with an 'exploded flower' photograph that illustrates each of the individual components and working through the techniques and tricks that Cassie herself applies to create her stunning floral displays. The Kew Book of Sugar Flowers is the perfect book for the established sugarcrafter looking to develop their skills and take their cake-decorating capabilities to the next level. Readers with a particular interest in flowers and plants will also love this book for its painstaking recreation of flora in flower paste (gum paste), and the book is endorsed by the Royal Botanic Gardens, Kew giving extra credibility to the stunning realism of the flowers that Cassie Brown has recreated. Foreword by Eddie Spence M.B.E. Eddie Spence MBE has enjoyed an illustrious career in confectionery and cake design and his superior skills have earned him the opportunity to decorate many cakes for the royal family, including Her Majesty the Queen herself.

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A vintage look is a classic look, and one you can achieve with ease for your own cakes and cookies using Christina Ludlam's exquisite book. Vintage Cake Decorations Made Easy is a sumptuous and accessible guide to creating sugarpaste masterpieces using modern tips, tricks and techniques that are available to everyone - from professional cake decorators to home bakers. Christina's book is filled to the brim with clear, step-by-step instructions, mouth-watering projects and gorgeous photography, and in it she reveals her secrets to help you create stunning vintage-style cakes that are bound to impress.The book begins with guidance on how to cover your cakes, colour mixing and essential techniques such as using mould and mats, then leads you through nine stunning and stylish cake-decorating projects that look almost too beautiful to eat! From vintage-style cupcakes to a magnificent wedding cake, you will not believe how easy it is to create a sugarpaste masterpiece.A vintage look is a classic look, and one you can achieve with ease for your own cakes and cookies using Christina Ludlam's exquisite book. Vintage Cake Decorations Made Easy is a sumptuous and accessible guide to creating sugarpaste masterpieces using modern tips, tricks and techniques that are available to everyone - from professional cake decorators to home bakers. Christina's book is filled to the brim with clear, step-by-step instructions, mouth-watering projects and gorgeous photography, and in it she reveals her secrets to help you create stunning vintage-style cakes that are bound to impress.The book begins with guidance on how to cover your cakes, colour mixing and essential techniques such as using mould and mats, then leads you through nine stunning and stylish cake-decorating projects that look almost too beautiful to eat! From vintage-style cupcakes to a magnificent wedding cake, you will not believe how easy it is to create a sugarpaste masterpiece.

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Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks.You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Creme Frache Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.

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The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pate, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

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"e;Old-fashioned American treats with a healthy dose of Southern flair"e; (Library Journal) from one of the "e;must-eat-at-places"e; in Savannah (Paula Deen).Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "e;bake decadent treats, but they also bake wonderful memories that stay with you forever."e;To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book."e;Down-home and fabulous, the recipes . . . are classics with a little something extra."e; -Food & Wine"e;A delightful marriage of the sweet and savory . . . Cheryl and Griff honor these time-tested classics even as they infuse them with vibrant, unpredictable layers of flavor."e; -Savannah Magazine"e;Beautifully photographed and charmingly conversational, and full of recipes I'm dying to try."e; -Minneapolis Star-Tribune"e;As pleasantly, cohesively stylized and visually appealing as the Days' Savannah outpost. Drool-inducing photos featuring the impressive yet decidedly unfussy baked goods."e; -Booklist

Safe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shopFinally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist.HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in. This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "e;no-no"e; to HELLO!

Bread is a pivotal food in many cultures around the world. Besides energy, it provides some nutritional benefits, being an important source of dietary fibres and vitamins. Chapter One highlights some of the valences which the bread has been endowed for as a foodstuff and symbol. Chapter Two points out the current trends on bread consumption with respect to healthier lifestyles, the use of alternative ingredients and manufacturing adjustments. Chapter Three discusses the purchasing habits and the level of knowledge about bread in the centre of Portugal, as well as in what way those habits might be influenced by sociodemographic variables. Chapter Four investigated the combination of durum wheat flour and soft (Triticum durum) in sponge cake, concha type and muffins. Chapter Five covers the use of Brazilian "e;cerrado"e; fruits, and their potential to increase the nutritional value of foods, contribute to reducing hunger, poverty, and inequality in underprivileged regions, and contribute to economic, political and social development. Chapter Six discusses how elaborate new breads enhance the traditional nutritional value by increasing the intake of vitamins, fibre and bioactive compounds and helping to maintain the body health Chapter Seven presents several alternatives for fiber enrichment of bread with a focus on the technological and functional effect of fiber addition on bread quality. Chapter Eight evaluates the influence of the partial replacement of wheat flour by isolated soy protein and the performance of transglutaminase on the dough rheology and the technological quality of the bread. Chapter Nine gives an overview of the influence of the addition of prebiotic components on the technological and sensory properties and on the health benefits of bread.

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Everyone knows that serving a pie for dessert makes guests happy. And serving one with a beautifully designed crust that makes guests swoon is even better. Pies are easy to make as stunningly attractive as the most decorative cakes using some basic techniques and the appropriate care when working with pie dough.The recipes and techniques presented in this book give any home baker the tools they need to create breathtaking works of pie art. From preparation of the dough to the last moments of baking, all methods are clearly presented using step-by-step photographs. A flat surface, rolling pin, sharp knife, different size and shaped cookie cutters make embellishing an ordinary pie crust easy. The 25 designs, arranged by three levels of difficulty, range from graphic art styles to seasonal-inspired florals.Beautifully decorated pies are a hit on social media, and until now there has not been a book on how to create these stunning works of edible art. Karin Pfeiff-Boschek is a master pie designer and explains in detail her textile-based methods used to reproduce her most popular top crust works of art.

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Showstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appealThe editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary--all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot Cake Thumbprint Cookies. Go over-the-top in super-sized fashion with Chocolate-Chocolate Chip Skillet Cookies; get inspired by cultures around the globe with Brazilian Wedding Cookies and Stroopwafels; and celebrate with beautifully decorated holiday treats, such as Easter Egg Puzzle Cookies and Snowball Truffles. Whether for a special celebration or a sweet anytime-treat, you'll be sure to find inspiration to trade in your everyday cookies for versions far more specialand especially delicious.

A Slice of Classic New York with Sweet Recipes that Cover Every Craving, from Rugelachto Lemon Bars to Matzoh Walnut Brownies and Coconut Layer Cake William Greenberg Desserts has been a New York City staple for more than seventy years. While maintaining and celebrating the signature recipes, such as theLinzer Tarts and classic Hamantaschen, and, of course, the Black & White cookie, this book will offer new and refreshing recipes as well. The bakery triggers nostalgia in certain generations, but a newer audience is building their own memories with inspiring new flavorsfor example, without taking away schnecken and hot cross buns, modern goodies like cake pops, whoopee pies, and rainbow cakes are now available, too! Recipes will include: Honey loafChocolate pistachio biscottiButter pecan sandiesRocky road browniesRaisin sconesChocolate chip pound cakeAnd many more! This cookbook will carry on the tradition Mr. Greenberg started decades ago. It will maintain his legacy by including stories from Mr. Greenberg, as well as longtime customers, and members of the baking team who were trained by Mr. Greenberg himself, and are now teaching the next generation. Not only are original recipes still followed, but that attention to quality that established the bakerys reputation in the 1940s continues to this day. Like other New York iconsRuss & Daughters, Katzs Deli, Nathans Hot Dogsthe upper east side mainstay has become part of the fabric of the city.The timeless recipes are exactly the type of simple yet immensely satisfying sweets everyone wants. These recipes transcend trends while appealing to modern palates.This book adds a fresh perspective to the bakery and its recipes, while also staying true to the tradition and community its customers have loved for decades.

Michelle Lopezthe wildly popular and critically acclaimed blogger behind Hummingbird Highteaches busy people how to make cookies, pies, cakes, and other treats, without spending hours in the kitchen.If anyone knows how to balance a baking obsession with a demanding schedule, it's Michelle Lopez. Over the past several years that she's been running her blog Hummingbird High, Lopez has kept a crucial aspect of her life hidden from her readers: she has a full-time, extremely demanding job in the tech world. But she's figured out how to have her cake and eat it too. In Weeknight Baking, Lopez shares recipes for drool-worthy confections, along with charming stories and time-saving tips and tricks. From everyday favorites like ';Almost No Mess Shortbread' and ';Better-Than-Supernatural Fudge Brownies' to showstoppers like ';a Modern Red Velvet Cake' and ';Peanut Butter Pretzel Pie' (it's vegan!), she reveals the secrets to baking on a schedule. With rigorously tested recipes, productivity hacks, and gorgeous photographs, this book is destined to become a busy baker's go-to. Finally, dessert can be a part of every everyday meal!

En lille bid af det søde amerikanske køkken.  Her er både opskrifter på pandekager, vafler, cookies, tærter, cheesecakes, scones og doughnuts. Det er sødt, snasket og skal smages.Christel Pixi er dessertkok og fast på Go' Morgen Danmark, hvor hun viser, hvordan man bager overdådige kager, ofte med inspiration fra det amerikanske køkken. Alle opskrifter er nemme at gå til og kan sagtens laves af hele familien. Prøv f.eks. de amerikanske pandekager, blåbærmuffins, en helt klassisk New York-cheesecake eller en Pecan Pie. Her er også lækre cookies med kokos og skumfiduser, pandekager med chokolade og karamel, citron- og limetærte og skønne scones til morgenbordet.  

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Epicurious New Fall 2019 Cookbooks We Cant Wait to Cook FromFood & Wine 18 Essential New Cookbooks for Fall Amazons pick for Biggest Cookbooks of FallChowhounds Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 In many ways, the good bread we have now in the United States exists thanks to Poilne. Poilne bakery and the Poilne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy. Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilne. Ina Garten raves about the bread's ';extraordinary quality.' Martha Stewart says the P in Poilne stands for ';perfect.' For the first time, Poilne provides detailed instructions so bakers can reproduce its unique ';hug-sized' sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery's exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilne traces the hours in a baker's day, blending narrative, recipes, and Apollonia's philosophy of bread.