How to Bake Everything: Simple Recipes for the Best Baking

How to Bake Everything: Simple Recipes for the Best Baking by Bittman, Mark. hardcover edition. ISBN: 9780470526880.

In How To Bake Everything, the most comprehensive baking book of its kind, New York Times bestselling author Mark Bittman offers the ultimate baker’s resource―for beginners and pros alike! Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). The book explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. Bittmans recipes satisfy every flavor craving thanks to more than 2,000 easy baking recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive baking technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked―baking is simpler and more flexible than you ever imagined. This essential cookbook provides clear, flexible guidance for any baker: Baking for Beginners: Master the fundamentals with Bittman’s opinionated advice on essential equipment, ingredient substitutions, and illustrated step-by-step techniques. Over 2,000 Recipes: Satisfy any craving with a massive collection of recipes and variations, from American favorites like Crunchy Toffee Cookies to Gingerbread Whoopie Pies. Global Baking: Explore a world of flavor without leaving your kitchen, with instructions for Nordic ruis, New Orleans beignets, and Afghan snowshoe naan. Creative Flexibility: Unleash your creativity with guidance on how to adapt recipes to become vegan, improvise tarts, or build customized icebox cakes with a unique mix-and-match chart.