. . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky.  An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

    This is the perfect source for these hard-to-find recipes you remember from your childhood, such as Christmas Morning Casserole, Pot Roast with Gravy, and Fresh Peach Cobbler. Also included are recipes to feed a crowd, compassionate service casseroles, and a conference-weekend brunch. More than 200 recipes, gathered from four generations of family cooks, are divided by seasons and event in this unique collection of Mormon comfort food.

    500 to 700 recipes revised and updated from out of print books and new recipes created for this book, plus 300 line illustrations by the author.

    Did you know commercial yeast is so foreign to our bodies that many people are allergic to it? But natural yeast converts dough into a digestible, vitamin-rich food that's free from harmful enzymes and won't spike your body's defenses. Improve your health and happiness with the delicious recipes in this groundbreaking book that will teach you to prepare and bake with natural yeast!

    "How to Break an Egg" is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your souffle is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, "How to Break an Egg" will be your indispensable go-to kitchen resource. "In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of, "How to Break an Egg,"" --TomDouglas, restaurateur and author of "Tom's Big Dinners" "No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!" --Paula Deen, author of "Paula Deen&Friends: Living it Up, Southern Style" "How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as "How to Break an Egg" and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself." --James Villas, author of "Crazy for Casseroles" and "Biscuit Bliss" "This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. "Fine Cooking" has been one of my favorite culinary magazines for a long time and "How to Break an Egg" reflects their friendly, researched, and illustrated approach that I look forward to reading every month." --John Ash, restaurateur and author of "John Ash Cooking One on One" "A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen." --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

     Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

    Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.From the Hardcover edition.

    Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

    But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.

    Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.

    The author's third keepsake book offers a collection of her favorite recipes for cakes, pies, and other desserts for all occasions.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.