New from Katarina Cermelj of The Loopy Whisk blog, this tome will be your textbook for baking with dietary restrictions. The book is
filled with comprehensive and easy-to-read visual guides for adapting recipes to allow for your needs and preferences, and side-by-side photos showing how gluten-free, vegan, and other allergy-friendly adaptations affect your baked goods. With mouthwatering photos for each of its 140 recipes, such as Apple Crumble Cake, Double Chocolate Crinkle Cookies, and Cheesy Garlic Pull-Apart Bread, this book will be an invaluable tool in your baking arsenal.
For almost 10 years, Bake from Scratch has inspired bakers with fresh and timeless creations. Now, we are thrilled to bring you our latest annual volume, featuring every recipe from our 2024 magazine issues plus a baker’s dozen of new-to-print recipes, and, of course, full-color photography and step-by-step tutorials.
Sarah Fennel, author of the influential blog Broma Bakery, debuts her first cookbook, filled with desserts that will leave you with a craving too strong to ignore. Each recipe features clear instructions and tips to help home bakers achieve bakery-quality results and encourage them to bake more. With nostalgic and delicious classics such as Oatmeal Cream Cookies and creative confections like Espresso Martini Cake, you won’t be able to resist her inventive creations.
This debut cookbook from George Hepher, founder of the popular UK mail-order bakery George’s Bakery, is filled with 80 unique takes
on everyday treats that will leaving you craving more. With classics like Lemon Meringue Pie, candy-filled fudge-like Rocky Road Mania, and elegant Strawberry + Champagne Roll, this book is a must-have for anyone looking to add a big batch of whimsy and fun to their baking.
These fast-fix recipes are straightforward, satisfying, and can be measured, mixed, and baked in two hours or less.
This book delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie- style bakes at home.
Nicola Lamb’s captivating debut, SIFT, explores the essential ingredients that form the foundation of great bakes and seamlessly guides readers through the techniques that underpin and connect with her wonderful recipes.
Mix and knead your bread dough, cookie dough, cake batter, and nearly any other baked good – with the Ankarsrum Original stand mixer. This one-of-a-kind mixer features a stainless steel bowl and carbon steel base with a high-gloss finish.
INSTANT-READ DIGITAL THERMOMETER A digital thermometer is terrific for checking the internal temperature of all manner of bakes, as well as liquids in doughs and batters and for frostings and glazes.
ZWILLING ENFINIGY DIGITAL KITCHEN SCALEBakers have long valued the accuracy of a kitchen scale. It’s the easiest and fastest route to precise measurements.
POTTERY JO PEEP BOWLSThe delicately speckled vessels are perfect for mixing and pouring batters, proofing and baking bread doughs, or simply filling with colorful citrus on your counter. Select 5-inch or 10-inch.
Replicates the beauty of the famous French dessert that’s traditionally been constructed, painstakingly, with individual Ladyfingers biscuits and custard. So easy & so delicious! 6-cup capacity.
Introducing the Pirouette Bundt® Pan, a new and stunning swirl Bundt that’s named for the graceful spin of a dancer. This pan takes baked creations to the next level! Crafted of cast aluminum for superior baking performance, it imprints an elegant swirl pattern and fine details that are worthy of both oohh’s and awe.
Bake this stunning Swirl Bundt and serve it on its own or add a shower of powdered sugar or a simple glaze.
Nordic Ware’s new & improved design of a perennial favorite accessory.
Ateco #1385 is one of our standard offset spatulas.
We use Ateco #1306 (6 inches long and 1½ inches wide) for creating swoops in icing.
It’s impossible to decorate cakes without this essential tool.
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