How to bake everything : simple recipes for the best baking / Mark Bittman ; illustrations by Alan Witschonke.

ISBN:

9780470526880

Title:

Author:

Bittman, Mark, author.

Personal Author:

Bittman, Mark, author.

Physical Description:

703 pages : illustrations ; 24 cm.

General Note:

Includes index.

Contents:

Machine generated contents note: Kitchen Basics -- The fundamentals: What you need to know to bake successfully -- Quick Breads, Muffins, and Biscuits -- Mildly sweet and wonderfully tender, these are some of the simplest and most favored treats to bake and share -- Pancakes, Waffles, and Doughnuts -- Recipes for hurried weekday mornings or leisurely brunches -- Cookies, Brownies, and Bars -- Something for everyone, plus tips for improvising or customizing your own favorite versions -- Cakes -- Cake, the ultimate baked dessert, in so many ways--- chocolate, one-bowl, flourless, spiced, many-layered, special occasion, and more -- Pies, Tarts, Cobblers, and Crisps -- Rustic fruit pies, creamy custard pies, no-bake wonders, and dozens of mix-and-match options for endless variety -- Frozens, Puddings, and Candies -- These are some of the easiest ways to indulge a sweet tooth try them on their own or serve your baked desserts a la mode -- Crackers and Flatbreads --

Contents note continued: If you've never made these from scratch, the simplicity and variety will inspire and excite you -- Yeast Breads -- Bread is easy---seriously. Here's all you need to know, whether you're a first-time bread baker or looking to build on your skills -- Pastry -- The iconic doughs, from pate a choux to puff pastry and croissants, demystified, with pastry-shop-worthy projects and easy variations -- Savory Baking -- Baking isn't limited to breads and dessert---here are recipes for quiches, souffles and tarts, pot pies, and more -- Frostings, Fillings, and Sauces -- The icing on the cake: finishing touches that can transform the simplest dishes and make a good dessert fabulous -- Appendix -- Favorite recipes, flavor combinations, and other handy lists and charts.

Subject Term:

Quick and easy cooking.

Baking.

Added Author:

Witschonke, Alan,

Format:

Books

Electronic Access:

Publisher description https://www.loc.gov/catdir/enhancements/fy1620/2016449439-d.html

Publication Date:

2016

Publication Information:

Boston

New York

Houghton Mifflin Harcourt,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815 BIT	Book	1	Standard shelving location	Searching... Unknown

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Summary

In How To Bake Everything, the most comprehensive 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. Bittman's recipes satisfy every flavor craving thanks to more than 2,000 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 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.

Author Notes

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)

Reviews (3)

Publisher's Weekly Review

Prolific author and food writer Bittman (How to Cook Everything) brings the joy of baking to life in this comprehensive collection of 2,000 recipes demystifying the baking process. He explains its fundamentals, simple techniques, and foundation recipes that serve as springboards for "a number of easy twists" on from-the-oven homemade treats. Bittman is big on improvisational embellishments, adaptability, and recipe flexibility for every diet, and he creates useful "mix-and-match" charts for substitute ingredients, innovative variations, and add-ins. Sidebars contain advice on topics such as the advantages of milling nut flours at home and the importance of cooking with kids. There's the lowdown on gluten, 18 flour types, sweeteners, fats and oils, dairy options, and types of chocolate. Flowcharts, lexicons defining baking terminology, and recommendations for tools and core items to stock in a baker's pantry are also included. The marvels of eggs and every genre of pastry dough, especially puff pastry, are celebrated. This tour through the world of baking doesn't skimp; it has 15 pages on pancakes alone, charts showing ways to dress up cookies, and 10 varieties of fritters. A section on savory baking features cabbage strudel and corn-filled chicken chile cobbler. There's nothing half-baked about this impressive omnibus as Bittman delivers the promised "everything" in an epic homage to baking. Agent: Angela Miller, Miller Agency. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

*Starred Review* Bittman's latest tome cements his position as encyclopedist of modern cooking. Here he focuses on the process of baking, presenting more than 2,000 recipes. It surprises no one that he inventories cakes, cookies, pies, breads, and all manner of pastries, but Bittman delves deep into less expected crackers and their cousins, flatbreads. He also gives instructions for fillings and frostings to top those baked items. Other nonbaked recipes embrace frozen desserts, sauces, and even some candies. Bittman's gift is the ability to share myriad intelligent approaches to basic recipes, making one formula yield multiple results and encouraging readers to use their own imaginations. Tables and sidebars throughout offer equipment and technique tips. He even shows how to reformat standard recipes into vegan-friendly alternatives. In his quest to leave no baking question unanswered, Bittman advises how to repurpose burned cookies to ensure that even disaster can be salvaged. This compendium is the next best thing to having the master himself in the kitchen, and should be a staple for all public library collections.--Knoblauch, Mark Copyright 2016 Booklist

Library Journal Review

Though Bittman's classic How To Cook Everything includes a sizeable selection of breads, cookies, cakes, and candies, home cooks will spring for this expanded, baking-focused follow-up. Early chapters provide indispensable advice, particularly in the areas of ingredient selection and substitution. Readers will have no trouble finding vegan egg substitutes, all-natural food colorings, and methods for making any quick bread recipe whole grain. Thousands of simple dishes (e.g., crepes, chocolate chiffon pie, butterscotch rice pudding, grilled Lebanese flatbread) invite creative tweaks and variations, and Bittman is quick to point out when modifications will negatively impact the finished product. All the sweets readers will expect are present, accompanied by innumerable savory and international treats. VERDICT An incredible value in an up-to-date, all-in-one volume. Essential for baking collections. [See "Editors' Fall Picks," LJ 9/1/16, p. 26.-Ed.] © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.