Food - Baking - General
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Books – Food – Baking – General

Books 1 to 20 of 79 – Baking – General

Allergen-Free Baker’s Handbook  by Cybele Pascal
With the number of cases of food allergies skyrocketing

Paperback,  224 pp,  $39.95. Buy now

The Hummingbird Bakery Cookbook  by Tarek Malouf
The Hummingbird Bakery is the destination bakery for Londoners with a passion for great cakes. In this irresistible book, the chefs from the bakery share their recipes for a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie. Hummingbird recipes not only taste great but also look spectacular – without resorting to fussy recipes and hours in the kitchen. The chapters include Cupcakes, Cakes (including loaf, layer, ring and cheesecakes), Pies, Brownies and Bars, Muffins and Cookies

,  144 pp,  $35.00. Buy now

Bread Matters  by Andrew Whitley
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it’s dosed with four times as much yeast as before. Described as ‘fresh’ when it may have been frozen and re-heated, it’s sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atki

Paperback,  384 pp,  $43.99. Buy now

Bakewise  by Shirley O. Corriher
Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back — it’s all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to genoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley’s wildly connecting brain cells. She describes useful techniques, such as

,  532 pp,  $55.00. Buy now

The Art & Soul of Baking  by Maren Caruso
‘The Art and Soul of Baking’ guides readers through the world of baking, where alluring aromas of chocolate, vanilla, and cinnamon fill the air and tempt the palate. Culinary authority Sur La Table teams with professional pastry chef and baking instructor Cindy Mushet to create the ultimate book for bakers. ‘The Art and Soul of Baking’ demystifies the friendly science of baking through delicious recipes and photography sequences that illustrate proper techniques for caramelising sugar, or working with croissant dough.

Hardback,  454 pp,  $55.95. Buy now

Bake  by Rachel Allen
What could be better than the smell of fresh baked bread or the joy of eating warm cookies straight from the oven? Do you pine for the pleasures of gingerbread houses and holiday delights or the warming goodness of home baked casseroles? These are just some of the treats that await in Rachel’s Baking Secrets. Rachel shares both the sweet and the savoury sides of baking‚ whether quick snacks‚ breads and pies‚ exotic cakes and tarts or meals for friends and family. Fully illustrated with photography including step-by-steps to take the mystery out of traditional baking and pastry making. Rachel also offers troubleshooting techniques for common problems and wheat or gluten-free recipes so nobody is left out of the fun!

,  288 pp,  $49.99. Buy now

Baking with Agave Nectar  by Ania Catalano
Even before its health benefits were being touted on Oprah’s daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In Baking With Agave Nectar, natural foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth’s repertoire through a variety of delectable recipes. From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Souffles with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

Paperback,  144 pp,  $22.95. Buy now

Hamlyn All Colour Cakes and Bakes  by Sara Lewis
No matter what your sweet tooth may be craving, Hamlyn All Colour Cakes & Bakes contains a selection of over 100 tasty recipes for all kinds of baked treats, whatever the occasion. With this complete guide to all things cake, you’ll be able to bake everything from simple, delicious biscuits such as Chocolate & Cinnamon Shortbread Fingers and Coconut & Pistachio Fridge Cookies for your family to the impressive Apricot & Orange Swiss Roll and Chocolate & Hazelnut Meringue Gateau to impress guests. Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 delectable goodies to choose from.

Paperback,  240 pp,  $12.99. Buy now

Easy to Make! Cakes and Bakes 
What could make a better teatime treat than a freshly baked cake straight from a hot oven? Cakes and Bakes is packed full of delightful recipes to inspire – from simple almond cookies all the way to a sumptuous white chocolate mousse cake. And with a mine of information on lining cake tins, basic mixtures, baking, cooling and decorating, this collection as ideal for the inexperienced chef as it is for the well-versed baker.Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens – tried – tested – trusted recipes that are guaranteed to work first time every time.Each title in the series contains: step-by-step photography of essential cooking techniques nutritional

Paperback,  128 pp,  $12.99. Buy now

Cookies, Brownies, Bars and Biscuits  by Catherine Atkinson, Valerie Barrett and Joanna Farrow and others
Everyone loves the smell of freshly baking cookies, recalling emotive images of home, comfort foods and golden childhood days watching while parents and grandparents conjured magical tastes from the oven. This books contains over 150 wonderfully evocative recipes for traditional, favourite and classic cookies, biscuits, bars and brownies from all over the world that will delight, inspire and fill your kitchen with delicious baking all year round. Fresh, bright and contemporary, this beautiful new book is fully illustrated with 300 stunning photographs and easy-to-follow recipe instructions that will guarantee great results every time you cook.

Hardback,  224 pp,  $45.00. Buy now

Professional Baking: College Version  by Wayne Gisslen
Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course

,  800 pp,  $157.95. Buy now

A Passion for Baking  by Marcy Goldman

,  320 pp,  $41.95. Buy now

How Baking Works  by Paula I. Figoni
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the whys of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today’s quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: by doubling the sugar in a poun

Paperback,  416 pp,  $52.95. Buy now

The Joy of Vegan Baking  by Colleen Patrick-Goudreau
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites – from cakes, cookies, and crepes to pies, puddings, and pastries – this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.A seasoned cooking instructor and self-described joyful vegan, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker – novice or seasoned.Le

Paperback,  288 pp,  $27.99. Buy now

Hodgson Mill Whole Grain Baking  by Bakers at Hodgson Mill and Judith M. Fertig
If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. Readers will be introduced to whole-grain flours and learn special tips for using each kind of flour, what its nutrient value is, how to store it to p

Paperback,  480 pp,  $27.95. Buy now

Ivy Bake Shoppe  by Martha Wold
From townspeople to tourists, everyone knows that the Ivy has the best foods for miles around. From the perennial favorite Balckberry Scones and the legendary Caramel Apple Tart to unique lunch items like the Warm Onion Pie, Tortilla Soup, and Tomato Basil Pie, it’s all about the seasonal and fresh in this homey cafe. The menu is recreated weekly based on the availability of fresh produce, and transcribes on the famous chalkboard for all to see. But don’t wait for the chalkboard to change, now these sought after recipes for breakfast, soups, salads, sandwiches, and bakery sweets are available to all

Paperback,  160 pp,  $19.99. Buy now

Savory Baking from the Mediterranean; Focaccias, Flatbreads, Rusks, Tarts, and Other Breads  by Anissa Helou
Presents a collection of recipes that provide home cooks with an overview of Mediterranean savoury baking, from variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. It is illustrated with photographs of landscapes, communities, and breads

,  352 pp,  $69.99. Buy now

Pillsbury Holiday Baking  by Pillsbury Editors
Perk Up Your Holidays with These Great Recipes! October through December is the time to break out the mixing bowls, baking sheets and oven mitts and start whipping up festive treats and desserts. From playful Halloween critters and themed cookies for the Kwanzaa party to special Christmas breads and luscious New Year’s treats, Pillsbury makes it easier than ever to create delicious baked goods and liven up celebrations with your family and friends.Organized by holiday, Pillsbury Holiday Baking features 150 tasty recipes for both sweet and savory baked goods, including lots of Extra Easy recipes that take 30 minutes or less. Illustrated with 50 inspiring color photos and sprinkled with helpful kitchen tips and gift ideas, it delivers all you

,  224 pp,  $27.95. Buy now

Farmer’s Wife Baking Cookbook  by Lela Nargi
Farmer’s Wife Magazine connected farm wives from 1890 to the 1930’s, and they shared recipes, advice, tips through this essential magazine for rural women in the days before high-speed communications. One of the magazines most popular offerings proved to be the sections on baking and running a farm kitchen – providing everything from basic bread to much-loved holiday desserts. Elaborate company pies, dainties and muffins for club luncheons, rich breads for a warming breakfast or hard-working lunch sandwich, a profusion of pies for threshing parties, specialities like Cornish Pasties and Danish Kranse – all the mouth-watering range is here, inviting readers to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted

,  224 pp,  $20.95. Buy now

180 Great Every Day Cakes and Bakes  by Martha Day
From Treacle Tart and Angel Cake to Focaccia and Meringues, this comprehensive book contains stunning recipes suitable for all the family. Covering all the traditional favourites, including Spiced Date and Walnut Cake or Wholemeal Bread, as well as more unusual ideas such as Sweet Potato and Raisin Bread, this compilation of more than 180 recipes is a must for bakers.

Paperback,  96 pp,  $23.95. Buy now