Get A Passion for Baking: Bake to Celebrate, Bake to Nourish, PDF

By Marcy Goldman

A keenness for Baking bargains over two hundred unique, over-the-top luscious recipes, from Chocolate Eruption Cheesecake, Hummingbird Carrot Cake, famed Rougemont Apple Pastry Cake, Black-and-White Cookie espresso Cake, Blackberry Streusel tarts, Double-Dutch Chocolate Scones, foodstuff courtroom Pizza Dough plus 3 bonus chapters: vacation Baking, Grainy Goodness and ever-easy recipes in Baker-in-a-Hurry.

The smells, the tactile adventure, the scrumptious effects! There’s not anything rather just like the fresh-baked breads, pies, pastries, pizzas, biscotti – the complete gamut of serious baking present in Marcy Goldman’s best-selling a fondness for Baking.

In attractive, compelling writing that's her trademark, Marcy, a knowledgeable pastry chef and grasp baker, stocks not just nice recipes, yet a number of ground-breaking tools and methods that make particular recipes streamlined. ideal for time-pressed bakers who wish uncompromising effects. Over one hundred fifty photographs that show off entire masterpiece recipes and Goldman’s special concepts.

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Extra info for A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love

Example text

The mixture will look grainy. Stir in the egg, vanilla, and rum until the mixture looks smooth and shiny. Stir in the flour mixture to incorporate it. Stir in the macadamia nuts and pineapple pieces. Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until the tops are light golden, about 14 minutes. The cookies will puff up during baking, then flatten slightly just before they are done.

Many new hand-held mixers have beaters with wire spokes rather than those made of flat metal strips; the wire spoke beaters are great at preventing cookie dough from getting caught in the beaters. MAKING THESE COOKIES really does take very little equipment, but an ice cream scoop with a ¼-cup capacity makes fast work of making drop cookies, scooping out portions of dough to roll into balls, and making cookies that are uniform in size. And a 12-inch ruler is handy for measuring the thickness of rolled dough and cookie sizes.

Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes. ) Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool.

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A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Love by Marcy Goldman


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