And he wants you to conquer your fear of flour and learn to love every step of cake baking—including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work—baking cakes!—that he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think.Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (“Sassy,” a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.

    She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen. THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated “Cookie Decorating and Crafts,” which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.

      Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.   There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.   These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.   Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

    Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.

    Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

    As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.” 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.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.Over the course of his stellar career, Gordon has learned every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the busiest of days. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn't want to compromise on taste or flavor.The result is 100 tried and tested recipes that you'll find yourself using time and again. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon's no-nonsense approach to delicious food.

    The concept is simple: fresh, easy ingredients, a few minutes prep, and let the oven do the work. Each chapter also includes a helpful infographic for how to build you own roasting tin dinner using whatever is in your fridge tonight. These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives. (And for anyone who doesn't like washing up).

    Preparing those mouthwatering meals is a snap with the 403 comforting recipes in Taste of Home Slow Cooker. With a just a hint of planning, an incredible meal can simmer to perfection on its own while you’re at work, running errands, or spending time with the family. Best of all, most of the entrees are meal-in-one specialties, so you can set dinner on the table in a flash. Chapters include recipes for:Beef, Pork, and Poultry: Sweet and Savory Brisket,Chicago-Style Beef Sandwiches, Ham Tetrazzini, Cranberry Turkey Breast with Gravy  Soups, Stews & Chili: Cincinnati Chili, No-Fuss Potato Soup, Everything Stuffing, Shrimp Marinara New Lightened Up chapter contains dozens of lightened-up takes on beloved classics: meat loaf, creamy artichoke dip, beef stew, sloppy joes and even dessert. Sweets, Snacks & Drinks chapter makes entertaining so easy with best-loved meatballs, dips and snacks, hot drinks, delectable desserts and more.  And because it’s Taste of Home, you’ll also find:A beginner-friendly overview of the basics of slow cooking Easy-to-follow directions with cooking tips throughout Prep/Cook times Recipes made with everyday ingredients  CHAPTERS Beef Pork Poultry Other Entrees Soups, Stews & Chili Side Dishes Sweets, Snacks & Drinks Ligthened Up   RECIPES Sweet and Savory Brisket Chicago-Style Beef Sandwiches Ham Tetrazzini Cranberry Turkey Breast with Gravy Spinach Alfredo Lasagna Stamp-of-Approval Spaghetti Sauce Vegetarian Chili Ole! Stuffing from the Slow Cooker Seafood Cheese Dip Apple Betty with Almond Cream

    As well as basic cake mixes, cookie doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced cookie creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!

    THERE’S ALWAYS SOMETHING TO CELEBRATE IN LIFE, AND THERE’S NO BETTER WAY TO CELEBRATE THAN WITH SOME DECADENT, MOUTHWATERING CAKE!NO MATTER YOUR CONFIDENCE IN BAKING, Mandy Merriman—the Blondie of the popular blog Baking with Blondie—is here to help you think outside the cakebox and create easy, delicious, beautiful cakes that you’ll definitely want to show off.WITH OVER 50 CAKE AND FROSTING RECIPES, you’re sure to find the perfect cake for any summer extravaganza, neighborhood bake-off, or cozy holiday retreat with flavors including• Hot-Fudge Sundae• Maple Cinnamon• Honey-Roasted Peanut Butter• Brown Butter Banana Salted Caramel• Chocolate-Dipped Strawberry• Cotton Candy• Fruity Pebbles• Caramel Apple Cider• Neapolitan• And more!SO DUST OFF YOUR APRON, mixer, and piping bags and get ready to create some buttercream joy!

    But for her, family comes above everything, and cooking and eating together are the key ingredients of a happy home. Now she has put her passion for food into her first cookbook which is full of 150 fresh, original and practical recipes.

    It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!