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The Simple Art of Perfect Baking
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Flo Braker, Dana Gallagher (Photographer)
For those in the know, "The Simple Art of Perfect Baking" is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give ...
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Martha Stewart's pies & tarts
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Martha Stewart
Fom country pies like old-fashioned bottom crust Damson plum or lemon meringue, to a pear croustade with anise, or white chocolate with mocha tartlets, here are more than 100 recipes for Martha Stewart's dessert pies and tarts. The author also wrote "Quick cook Menus" and "Hors d'Oeuvres".
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Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book
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by
Judy Rosenberg
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The Professional Pastry Chef: Fundamentals of Baking and Pastry
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by
Bo Friberg, Amy Kemp Friberg
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The Art of Fine Baking
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by
Paula Peck
With recipes for puff paste and strudel, petits fours glaces and pound cakes - every sophisticated dessert and pastry the heart desires - Paula Peck introduces readers to the art of fine baking. For far too long The Art of Fine Baking has been out of print and unavailable. The Cook's Classic Library edition of this timeless classic belongs in the ...
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Tartine
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by
Elisabeth Prueitt, Chad Robertson, France Ruffenach (Photographer)
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door ...
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Fannie Farmr Baking Bk
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by
Marion Cunningham, Lauren Jarrett (Illustrator)
A collection of 800 recipes with step-by-step instructions and illustrations. Each section on the different types of baking begins with a summary of relevant cooking techniques, necessary ingredients and equipment, and invaluable tips. 300 line drawings.
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Professional Pastry Chef
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by
Bo Friberg
This specialty cookbook serves as a thorough guide to the preparation and presentation of pastries and desserts. It contains over 500 recipes, supplemental illustrations and instructions for decorative finishes. This edition includes such changes as consolidated introductions, updated information on technical advances in pastry-making, and ...
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The Bakers' Manual
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by
Joseph Amendola
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The Complete Book of Pastry, Sweet and Savory
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by
Bernard Clayton
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Nick Malgieri's Perfect Pastry
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Nick Malgieri
Nick Malgieri teaches bakers the hows and whys of pastry through basic techniques, from handling dough to poaching fruit, from piping meringue to caramelizing sugar. After outlining the proper equipment and basic ingredients, the book teaches readers to create a basic cream puff pastry, flaky doughs, sweet doughs, and cookie doughs. Step-by-step ...
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The Advanced Professional Pastry Chef
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by
Bo Friberg, Amy Kemp Friberg
This book is an up-to-date, advanced techniques for the professional pastry chef and serious home baker. "The Advanced Professional Pastry Chef" brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic "The ...
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Pastry Queen
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by
Rebecca Rather, Alison Oresman
Reflecting the finest produce and culinary traditions of the Lone Star State, the chef-owner of Rather Sweet Bakery puts her own spin on such tasty treats as Bacon-Cheddar Scones, Texas High Hairs Tarts, Fourth-of-July's Fried Pies, Turbo-Charged Brownies with Praline Topping, Kolaches, and other al
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The Book of Crepes and Omelets
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by
Mary Norwak, Steven Wheeler, Jan Thiesen (Editor)
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Lenôtre's desserts and pastries
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by
Gaston Lenôtre
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Coffee Cakes: Simple, Sweet, and Savory
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by
Lou Seibert Pappas, Maren Caruso (Photographer)
Trust the author of "Biscotti" (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen! Traditional coffee cakes, delicious new flavors, quick recipes, and more elaborate yeast breads they're all here, and they're all perfect for breakfast, brunch, picnics, and desserts. From sweet morning surprises such as Strawberry Coffee ...
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Jim Fobel's Old-Fashioned Baking Book: Recipes from an American Childhood
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by
Jim Fobel
Bakers everywhere will treasure the unfailingly delicious recipes. One of the Best Cookbooks of the Year. --The James Beard Foundation
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Mastering the Art of French Pastry: An Illustrated Course
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by
Bruce Healy
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Nancy Silverton's Pastries from the La Brea Bakery
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by
Nancy Silverton
The La Brea Bakery's Nancy Silverton is a serious and dedicated baker, and her recipes run the gamut from plain old hearty Cinnamon Buns and Bran Muffins to more unusual Ginger Scones and Lemon Picnic Tarts.
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The Book of Chocolates & Petits Fours
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by
Beverly Sutherland Smith, Philip Wymant (Photographer)
Instructions are easy to follow and no professional equipment is needed for these mouth-watering morsels. Full-color illustrations.
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Pies & pastries
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Time-Life Books
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World of Baking
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by
Dolores Casella
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Doughnuts: Over 3 Dozen Crullers, Fritters and Other Treats
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by
Dorian Leigh Parker, Sally Sturman (Illustrator)
Americans consume about 10 billion doughnuts every year, and now anyone can enjoy the freshest and most flavorful doughnuts of all--the kind you turn out in your own kitchen. Here are more than 40 recipes for crullers, fritters, standard favorites, and ethnic delicacies. Illustrated.
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Grand Finales: The Art of the Plated Dessert
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by
Tish Boyle, Timothy Moriarty
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The book of sinfully delicious cakes, cookies, pies, cheesecakes, cakerolls, and pastries
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by
Rose Naftalin
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