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Food & Drink The 6 Baking Cookbooks to Add to Your Collection ASAP

17:36  09 august  2018
17:36  09 august  2018 Source:   food52.com

Out Of Baking Powder? This Easy Substitute Will Work In A Pinch

  Out Of Baking Powder? This Easy Substitute Will Work In A Pinch Plus, how to tell if your baking powder is still fresh.To avoid a last-minute trip to the store (and keep your recipes from falling flat), here’s a simple baking soda substitution. But first, it’s worth understanding how baking powder works to give your baked goods a boost.

Namely, six baking books that our Baking Club members are really excited about—they earned their top votes for what books we'll be covering in the Read on to learn more about each of the books , the schedule for when we'll be baking through them, and all of the details on how to participate in the

The 6 Baking Cookbooks to Add to Your Collection ASAP . 6 Ways to Your Juiciest, Most Flavorful Chicken Breast. Plus, how to get them right on the grill. Brinda Ayer 3 months ago.

We aren't quite yet to one of our favorite times of the year, fall cookbook-palooza, but we're still getting in the spirit of the season and adding a few titles to our shelves (and our pre-order carts). Namely, six baking books that our Baking Club members are really excited about—they earned their top votes for what books we'll be covering in the months ahead.

Read on to learn more about each of the books, the schedule for when we'll be baking through them, and all of the details on how to participate in the Club, too.

The Books

a bunch of items that are sitting on a table: PRESALE Signed Copy: Genius Desserts, by Kristen Miglore© Provided by Food52 PRESALE Signed Copy: Genius Desserts, by Kristen Miglore PRESALE Signed Copy: Genius Desserts, by Kristen Miglorea close up of a bottle© Provided by Food52

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This book is basically a collection of classic recipes gone vegan, healthy and incredibly delicious, even more delicious than the original, I’d dare to say. For me this has been more of a weekend cookbook than a practical everyday cookbook but I’d still say it’s worth adding to your collection for the extra

Namely, six baking books that our Baking Club members are really excited about—they earned their top votes for what books we'll be covering in the months ahead. Read on to learn more about each of the books , the schedule for when we'll be baking through them, and all of the details on how to

Food52 Genius Desserts by Kristen Miglore

Arriving in early September, our Creative Director Kristen Miglore has unearthed more than 100 of the smartest and most iconic dessert recipes of our time, drawing from the biggest names in desserts and the wisdom of the Food52 community—plus the genius tips, mini-recipes, and riffs to make them your own.

All About Cake by Christina Tosi

Tosi fans have been eagerly anticipating this October release, which includes creations from both her famous Milk Bar bakery as well as treats from her home kitchen (hello, Mint Chocolate Chip Molten Microwave Mug Cake!). Plus, it lays out the formula for those famed Milk Bar cakes, so you can dream up (and execute) your own crazy flavor concoctions.

a group of sugar© Provided by Food52a bunch of food on a plate© Provided by Food52

The 5-Minute Prep Trick This Award-Winning Baker Swears By

  The 5-Minute Prep Trick This Award-Winning Baker Swears By I swear by lining pan bottoms with parchment, but cutting a parchment circle every time I bake a cake somehow breaks my flow—and litters the counter with scraps. I refuse to pay too much for precut circles (a pack of 24 circles at 20 cents apiece?!) or buy too many (1000 at a time), even at a great price. So I cut circles from full rolls of parchment—which I definitely do purchase by the thousand (and maybe you should, too!). The Big Secret About Parchment Paper by Alice Medrich 5 Handy Facts About Baking with Parchment Paper by Alice Medrich To avoid the irritation of cutting a circle every single time I bake, I occasionally cut a small stack of sheets both 8 and 9-inches in diameter—my most used sizes. Rather than annoyed, this makes me feel efficient. I keep them in an empty cake pan in a drawer—but if you could file them if you have a kitchen file drawer, or put them in a manila envelope, or on a clipboard (so you can hang them inside a cupboard or pantry door). Then, all you need to do is simply reach for one when needed. To cut circles, stack a few sheets of parchment (on a cutting board if necessary) and set a pan on top. Either run a utility knife around the pan, cutting through the sheets, or draw around the pan with a pencil and use a pair of scissors to cut out the rounds. Get Here Faster A couple of minutes spent doing this every now and then for your main cake sizes lets you jump right into the fun part of baking.

Namely, six baking books that our Baking Club members are really excited about—they earned their top votes for what books we'll be covering in the Teaching : I began teaching baking in 1997. I studied pastry at the CIA, worked in restaurants, write cookbooks and now you can also find my

Baking Club cookbooks are chosen by you, the participants. To have your say on what cookbooks we'll cover in July, August, and September, fill out this Google Form by Monday, May 22. The 6 Baking Cookbooks to Add to Your Collection ASAP .

Crumb by Ruby Tandoh

Ruby Tandoh, Great British Bakeoff contestant and Guardian columnist created a stripped back baking book, one that is "simple yet exuberant." You'll find a wide range of recipes ranging from sweet to savory—breads, crackers, cakes, cookies, pastries, and more—all just right for everyday baking.

Rose's Baking Basics by Rose Levy Beranbaum

Best-selling author Rose Levy Beranbaum's latest cookbook arrives this September. It's packed full of 100 essential recipes, from breads to cakes to pies and more, and has more than 600 step-by-step photos to help everyone achieve flawless results, every time.

a close up of a book© Provided by Food52  The 6 Baking Cookbooks to Add to Your Collection ASAP © Provided by Food52

Nailed It! Is Coming Back This Holiday Season

  Nailed It! Is Coming Back This Holiday Season Usually you have to wait until winter to find out whether or not you've been good enough to deserve holiday presents. This year, however, we found out early, and apparently, we've been really good. Today, Netflix announced that Nailed It! will return for a third season this December. We're not sure what we did to deserve three seasons of this hilarious baking competition show full of seriously epic fails in a single year, but we'll gladly acceptAccording to Netflix's announcement, Nailed It!Holiday is similar to the previous two seasons except for one key difference. This time around, all the challenges will be a holiday-themed.

The truth is that I have a huge cookbook collection , and try as I might, it doesn't look like I'm going to stop adding to it any time soon. Perhaps it's because while you have more cookbooks then you will ever be able to cook recipes from, you cannot stop yourself from adding to your collection .

6 Ways to Style Your Growing Cookbook Collection . If you’re anything like me, beautiful cookbooks have slowly but surely worked their way into your home. As your collection steadily grows, you might find yourself searching for extra space for your printed treasures.

Zingerman's Bakehouse by Amy Emberling and Frank Carollo

Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, Michigan, has been a culinary powerhouse since 1992. To celebrate their 25th anniversary, the Zingerman's bakers shared 65 recipes for classics from the bakery, from brownies and sour cream coffee cake to loaves of rye, challah, and sourdough.

Cobbler Meets Cake in This Peachy, Mascarpone-y Beaut

  Cobbler Meets Cake in This Peachy, Mascarpone-y Beaut When you write about food, you’re never in the right season. I’m regularly baking up fall pies in July, and scouring the markets in vain for rhubarb in January. Sometimes I’m pumpkin spiced out long before October begins. There are no words to describe how much I love what I do, but the off-seasonality can really take a toll on me—like last year, when I’d made four Thanksgiving dinner spreads before it was time to help my own family with our table. 200 Recipes and 1000 Photos Later, The Fearless Baker Is Born by Erin McDowell I feel an even worse kind of anguish when I have an idea just a minute too late, because there’s nothing worse than a brilliant Christmas cookie that you dream up just as everyone begins their New Year’s diets. Such was the case with the recipe I’m sharing today. Last year, over Labor Day weekend, I threw together a quick fruit cobbler to bid farewell to summer and all its bounty. It was supremely delicious, but the casserole dish wasn’t befitting of how grand the rest of our shindig was. I started planning a way to gussy up the humble cobbler, asking myself the question: How do I turn this into a showstopper, and still keep all the most delicious things about it? For once, the off-seasonality was in my favor, because I had until next summer to figure it out. I tackled it one section at a time.

Namely, six baking books that our Baking Club members are really excited about—they earned their top votes for what books we'll be covering in the The Books PRESALE Signed Copy: Genius Desserts, by Kristen Miglore Food52 Genius Desserts by Kristen Miglore Arriving in early September

She poured those learnings into her cookbook , Baking with Less Sugar, which has over 60 dessert recipes using natural sweeteners and little-to-no white sugar. You'll find a wide range of sweet (but not too sweet) treats to please every palate—from brownies and banana bread to cakes, pies, and pots

Vintage Cakes by Julie Richardson

Master baker and author Julie Richardson hunted through cookbooks and recipe cards for "the most inventive, surprising, and just plain delicious cakes she could find." The result is a timeless collection of recipes that span a century of American baking.

an apple sitting on top of a wooden cutting board: This Christina Tosi–Inspired Cherry Bundt Cake Lets the Fruit Shine© Provided by Food52 This Christina Tosi–Inspired Cherry Bundt Cake Lets the Fruit Shine This Christina Tosi–Inspired Cherry Bundt Cake Lets the F... by Erinn Simon a bowl of fruit: Rose Levy Beranbaum's Fresh Blueberry Pie© Provided by Food52 Rose Levy Beranbaum's Fresh Blueberry Pie Rose Levy Beranbaum's Fresh Blueberry Pie by Genius Recipes

The Schedule

Ready to bake through these with us?! Here's the rundown of which book we'll be covering when (plus one more great one that had already been decided in the last round of voting):

  • September:The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez

  • October:Food52 Genius Desserts by Kristen Miglore

  • November:All About Cake by Christina Tosi

  • December:Crumb by Ruby Tandoh

2019

  • January:Rose's Baking Basics by Rose Levy Beranbaum

  • February:Zingerman's Bakehouse by Amy Emberling and Frank Carollo

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    Muffins are one of the great gateways to baking . Even people who don’t fancy themselves bakers are inclined Continue reading Nine Great Muffin Recipes to Bake ASAP on 101 Cookbooks . And then you’ve got a number of toppings to add when you serve the soup – chopped walnuts, caramelized

    Muffins are one of the great gateways to baking . These are some long-time favorite muffin recipes to add to your line up. 5. Oatmeal Muffins - (101 Cookbooks ) Crumble-topped with an oatmeal and yogurt base. And when I say, crumble, I mean the type of crumble you put on top of fruit before baking .

  • March:Vintage Cakes by Julie Richardson

If summer was a cake

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how to participate

If you're new to the Baking Club, here's a quick primer on how to join in the fun:

1) Get the Book(s)

Buy a book or two—either online or from your favorite local bookstore. Or, if you’re not ready to commit quite yet, check them out from your local library or borrow a copy from a friend.

2) Read & Cook

Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: she recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking at least three recipes.

3) Share Your Opinions

We chat in our Facebook group all month long! Join the Baking Club here and post pictures of what you bake from the books and share reviews, too. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well, just remember to tag them with #f52bakingclub.

a plate of food on a table: For More Flavorful Desserts, Forget This Ingredient© Provided by Food52 For More Flavorful Desserts, Forget This Ingredient

For More Flavorful Desserts, Forget This Ingredient by Lindsay-Jean Hard

There's still plenty of time to jump in this month, too—we're currently baking through Joanne Chang's Baking with Less Sugar. Hope to see you in the Club!

a stack of flyers on a table© Provided by Food52

A Quick Chocolate "Pudding" for When You Need Dessert ASAP.
Patience may be a virtue, but it's not one of mine. At least not when it comes to chocolatey desserts. Sometimes—okay, pretty much all the time—a craving comes over me, and I just need sweets (checks watch) five minutes ago. Enter Greek Yogurt Chocolate "Pudding." It's my never-fail solution for when I require sweets ASAP. This godsend of a dessert comes together in less than five minutes, which is often the high end of how long I feel I can wait before consuming chocolate. It's a no-stove, one-bowl, zero-frills sort of operation, and it comes out perfectly every single time. Plus, I almost always have every single one of the ingredients already in my pantry and fridge—Greek yogurt, a splash of cream, vanilla extract, Dutch-processed cocoa powder, maple syrup, and a pinch of salt. A Stunning, No-Bake Chocolate Tart That Will Steal the Show by Ella Quittner Fudgy Vegan Banana-Brownie Cake You Can Eat for Breakfast by Ella Quittner And it's more versatile than I give it credit for: It can swing pudding, sure, but it can also swing mousse—just pop it in the refrigerator for 20 minutes until it firms up. It can be dressed down (Thin Mint crumble!), or way up: reserve a little plain Greek yogurt to whisk with cinnamon and maple syrup, and dollop over the top with a sprinkling of berries.

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