The first Martha-authored book since 1999's "Martha Stewart's Hors d'Oeuvres Handbook," this comprehensive baking handbook provides 250 all-new, foolproof recipes for the best--and most beautiful--baked goods imaginable. Step-by-step photographs cover every technique in detail, and photo glossaries show essential equipment. Full color throughout. ...
The first Martha-authored book since 1999's "Martha Stewart's Hors d'Oeuvres Handbook," this comprehensive baking handbook provides 250 all-new, foolproof recipes for the best--and most beautiful--baked goods imaginable. Step-by-step photographs cover every technique in detail, and photo glossaries show essential equipment. Full color throughout. 300+ photos.
New. ***NEW BOOK***NO MARKINGS OR WRITINGS WITH CLEAN PAGES. **Will have some shelf wears on the Covers or the Outer Dust Jackets. ((Minor Wears such as scratches on the Corners and edges from stocking on warehouse shelves. ))
This is a beautiful cookbook, with mouth-watering photos and plenty of yummy recipes and tips. Everything in this cookbook looks appealing. It offers good basic recipes, such as classic pound cake, and then offers several variations. It also has recipes for angel food cake, all kinds of pastry doughs, and fabulous frostings, and for the very skilled there are some even more challenging and in depth recipes, such as Chocolate Babka. I have made several of the cookie recipes and they did not disappoint. This is my favorite baking cookbook and one I look forward to using for years to come.
Publishers Weekly, 2005-10-31 Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canap?s, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1) Copyright 2005 Reed Business Information.
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