Chocolate

With the same satisfying style that flavored Candy, Beth Kimmerle returns for another trip into America's scrumptious past with Chocolate. This richly illustrated celebration of our favorite indulgence is beautifully presented with photographs, vintage packaging, and candy graphics that bring to life the truly sweet history of an age-old delicacy. Delve into the detailed stories of well-loved chocolate companies as Kimmerle profiles America's top chocolate makers--and discovers some new chocolatiers creating a stir in the industry. Learn the history, discover the European roots, and read the fabled stories behind this American obsession. Whether you prefer dark or white, truffles or cupcakes, enthusiasts will delight in this delicious diary of all things chocolate.

101 More Things to Do with a Cake Mix

What could possibly top the New York Times best-selling cookbook 101 Things to Do With a Cake Mix by Stephanie Ashcraft? Why, more delicious cake mix recipes of course! Coming this spring, it's 101 More Things to Do with a Cake Mix! Stephanie Ashcraft has done it again, serving up more lovin' for every busy dessert-lover's oven. 101 More Things to Do with A Cake Mix includes simple and delicious recipes--all using cake mix as a main ingredient-for sweet rolls, breads, cookies, cakes, trifles, ice cream sandwiches and cakes, dessert pizzas, and much more. With a delightful variety of recipes to choose from, there's a sweet treat for every occasion. Don't miss out on what will surely be another HUGE best-seller!

Cupcakes

Simple recipes for every occasion. In this book, Joanna Farrow provides over forty recipes for decorated cakes that will delight your friends and family. Homemade cakes are always popular, and cupcakes are no exception. Not only are they tasty and incredibly quick and easy to make, they also give you plenty of scope for decorating. They make ideal novelty cakes for kids' parties but are equally suitable for grown-up parties and special occasions like Christmas, Easter, and Mother's Day. Cupcakes keep well so you can make them in advance and keep a handy supply in the freezer or an airtight container until they are needed. If you don't have time to make any you can even buy plain, undecorated cupcakes and decorate them yourself. Within half an hour you can have a batch of beautifully presented cakes ready for guests or a hungry family. This easy-to-follow book covers: Four to six steps to make that perfect cupcake Different types of icing, from glace and buttercream to rolled fondant and writing with icing Decorating tips on using piping bags, cookie cutters, food coloring and edible decorations The average recipe makes six to twelve cupcakes and takes five minutes to prepare, decorating times vary depending on your choice and expertise.

Cupcakes!

What's short and sweet and cute as a button? Cupcakes! And everyone loves 'em! Trusted favorites at picnics, potlucks, and bake sales, cupcakes go equally well at relaxed and informal gatherings or at elegant parties. Here are 50 scrumptious ways to bring smiles and those nostalgic memories back faster than a kid can lick the batter off a beater. Try a Cinnamon Sugar Puff Cupcake—they go from mixing bowl to oven to one happy taker in less than an hour. Who needs a peanut butter cup when there's a peanut butter cupcake in the house? Ethereal Lemon Angel Cupcakes soar even higher when served with some fresh seasonal fruit. With tips and techniques for perfect cupcake-making, basic head-start recipes, and gorgeous photographs, it's time to get out the baking pans and join the cupcake craze. These diminutive cakes may be small but they stand tall in the world of sweets. Elinor Klivans is a notable food writer, publishing articles for Bon Appétit, Eating Well, Fine Cooking, and the Washington Post, among others. She is the author of several cookbooks, including Big Fat Cookies. She lives in Camden, Maine.

Pie in the Sky

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking. Purdy has actually gone there and done that, staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height. In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake. Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

Lost Art of Pie Making Made Easy

Come home to pie! This witty and fun book shows you how to make a darn good pie in a jiffy. You’ll feel like you’re back in your grandma’s kitchen as she shows you how she rolls out her flaky, tender pie crust. Recipes date from 1831, many from 19th century handwritten cooking journals. Includes old-time pie lore, pie insults, why men love pie, pie contest tips, vintage photos, historic recipes, and more. Make pies like Rum Bittersweet Chocolate, Fresh Raspberry, Louisiana Peanut, as well as quick flip pies, dumplings, and crisps.

Baking : From My Home to Yours

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, You write recipes just the way I do. Her recipe writing has won widespread praise for its literate curiosity and patient but exuberant style. (One hard-boiled critic called it a joy forever.) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a bakers torch. Even the most homey of the recipes are very special. Dories favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a wow occasion. Pierre Hermés extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this werent more than enough, Dorie has appended a fascinating minibook, A Dessertmakers Glossary, with more than 100 entries, from why using ones fingers is often best, to how to buy the finest butter, to how the bundt pan got its name. Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the Tools of the Trade column.

King Arthur Flour™ Whole Grain Baking

Hang on to your pie plate--King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains. Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming dark and dense alchemy of whole baking into lively, flavorful, sweet, savory treats of all types. King Arthur Flour Whole Grain Baking is a book that only the bakers at Arthur Flour could successfully complete, opening up the home baker's repertoire new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, Come into the kitchen with me and let's bake. Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Art Flour Whole Grain Baking--the next generation whole grain cookbook.

Cobblers & Crumbles

The fruit crumble has earned a dedicated following. Few can resist the deliciously satisfying contrast of textures between the soft, baked filling and the crunchy yet melt-in-the-mouth topping. Equally popular is the crumble's close relative the cobbler. It's only fruit? Think again. In Crumbles you will find the wickedly indulgent Caramelized Pear and Bourbon Crumble and the Italian-inspired Peach and Amaretti. Treat yourself to a spicy Ginger Nectarine Crumble or, if your taste is more traditional, choose the Classic Blackberry and Apple. Maxine's Cranberry Apple Cobbler is hard to beat but in Cobblers you'll find plenty of inspiration. Try a Summer Berry Cobbler with Lemon Scones or, for those with a sweet tooth who don't like to share, bake the Individual Pear, Maple and Pecan Cobblers. Why stop at crumbles and cobblers? Try variations on the theme in Bettys, Crisps, Slumps and More. Enjoy the tropical Pineapple Rum Betty with Coconut and Macadamia Nut Topping. Fancy something more grownup? Either a Cranberry Streusel Crisp or a rich Cherry Clafoutis would be the perfect choice. Finally, in On the Side there are simple recipes for delicious accompaniments including, Custard and home-made Vanilla Ice Cream. Maxine Clark presents a delicious selection of classic and new recipes - an essential addition to any pudding lover's bookshelf. Perfect for family meals or serving to friends, Crumbles and Cobblers are the ultimate in comford food!

Bars and Squares

The ultimate collection of favorite recipes for snacks and desserts. Bars and squares are so easy to make, and they provide such sweet satisfaction. Bars and Squares features 200 yummy recipes with a wide variety of flavors -- fruits, nuts, spices, chocolate and more -- that make these tasty treats ideal for almost any occasion. And many of the recipes just call for mixing up the dough, putting it into a pan, and baking it in the oven. In this new cookbook, Jill Snider brings together an outstanding collection of her favorite recipes, which are enhanced by lush full-color photographs. This comprehensive cookbook has 12 chapters, including kid-friendly, no-bake, chocolate, brownies only, shortbread, and healthy and wholesome. Here's a small sampling of these baked delights: Orange cream cheese brownies, rocky road chocolate bars Hearty and healthy apricot almond bars, apple cinnamon bars Praline bars, chocolate buttercrunch bars, mocha cheesecake squares Cherry pecan shortbread squares, lots of lemon squares, tropical treats. There are familiar recipes as well as many new ones that will create wonderful memories for family and friends. This segment of the baking category is a traditional favorite, and home cooks everywhere will welcome this new cookbook.

Brownies

Linda Collister brings you her favourite brownie recipes in one gorgeous book. If you've never made a brownie before, her Classic Fudge Brownie is the place to start. And for the brownie aficionado there is plenty of inspirations for a whole variety of new flavours - from a Peanut Butter version to Chocolate Mint. Blondies are a delicious variation on the theme. Who can resist a White Chocolate and Raspberry Blondie? Also included here is a selection of indulgent Brownie Desserts. Choose from Brownie Cheesecake or a Brownie Fudge Pie. Finally, Linda presents some decadent Sauces. Dress your brownie up with a Butterscotch Fudge Sauce or White Chocolate Sauce. Wonderful at teatime, on a coffee break or perfect for dessert. Linda's foolproof recipes for Brownies are a heavenly treat whatever time of day you choose to enjoy them.

Notecards Cupcakes!

Slipcase with Velcro closure, 20 blank folded cards (5 images repeating 4 times), 20 envelopes.

Cake Book

From the first time a child tastes a cake at his first birthday party, it becomes a central focus of all of life's milestones. From simple, frosted layer cakes to elaborate restaurant creations, this popular dessert has the power to bring people together and to evoke a feeling of celebration. Although our culture has been saturated with boxed mixes and supermarket sheet cakes for convenience, cooking a cake from scratch is only marginally more difficult - and delivers exponentially superior results. In this book, Tish Boyle shares a wealth of information on cake-baking equipment, ingredients, and techniques, as well as troubleshooting advice and instructions for cake decor. Recipes are provided for every type of cake imaginable, including pound and coffee cakes, cheesecakes, angel food, fruit-based, flourless, meringue, mousse, and ice cream cakes, as well as fillings, frostings, and cake accompaniments. Each recipe is marked with a difficulty rating ranging from one diamond (simple) to four (advanced), and a comprehensive source listing helps readers locate the best baking equipment and ingredients.

Twinkies Cookbook

In 2005, as part of Twinkies’ 75th anniversary celebration, Hostess put out a call for recipes, asking people to share their ideas for cooking—yes, cooking—with Twinkies. Hundreds of people from across the country responded with an amazing collection of homegrown, creative, and sometimes wacky recipes. Nostalgic, colorful, and a delight for the whole family, this is the perfect book for the Twinkie lover in all of us. The official Twinkies cookbook, showcasing hardcore fans’ recipes for fun, new ways—sweet and savory!—to enjoy Twinkies. Includes more than 50 recipes and 20 full-color photographs. Features a historical introduction to the Twinkie, complete with archival photographs and advertisements. About Twinkies: The Twinkie is the perfect postmodern artifact, a pop culture staple. —Baltimore Sun The genius of Twinkies is they are exactly what they are—amazingly simple and tres elegantes. —Jane Stern, coauthor of Roadfood [The doctor] said it wouldn’t hurt me, so I even ate a Twinkie in intensive care. Selected Recipes: Twinkie Sushi Twinkie Burrito Pigs in a Twinkie Pumpkin Twinkie Bread Pudding Peanut Butter and Jelly Twinkie Cake

Dessert Fondues

Fondue is a great winter dessert. But think of how wonderful a peanut butter fondue on fresh apples would be in the fall; or a light lemon cream fondue with strawberries and angel food cake would be in the summer; or a creamy white chocolate fondue to finish a spring holiday menu. Here is a cookbook devoted to the wonder of dessert fondues, from creamy- and choloate-based fondues, to every variety of dipper. Bring this wiss dessert to your table with Dessert Fondues.