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125 recipes for delectable baked goods from the Hamptons’ most beloved baker: “Exactly the sort of time-tested delights King’s loyal customers clamor for.” —Publishers Weekly Foreword by Ina Garten Kathleen King has been famous for her chocolate chip cookies since she was a young girl—in fact, they were such a hit that selling them put her through college. Now, in Tate’s Bake Shop Cookbook, she shares more than 100 new recipes. Some of the recipes you’ll want to make again and again include: Blueberry muffins Ginger scones Sour cream pound cake Zvi’s cinnamon swirl bread Old-fashioned soft sugar cookies Double peanut chocolate cookies Beach brownies Peach pie Apple cranberry crisp Carrot cake Chocolate chip cake There’s even a section with recipes for energy bars, granola, and other healthy treats that Kathleen—an avid outdoorswoman—developed for biking and hiking trips. Every one of Kathleen’s recipes is easy to make at home, built from scratch and refined through kitchen testing and taste-testing from Tate’s customers. Perfect for beginners and equally appealing to experienced bakers for a time-tested taste of home, Tate’s Bake Shop Cookbook is a delectable addition to the cookbook bookshelf.
At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes. The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.
King shares delectable, easy-to-bake recipes from plump scones and muffins to gluten-free treats. She also presents time-saving tips, and shows you how to share in the bliss of gourmet baking.
"Nestled in the heart of midtown New York is a little shop with a big story. An all-natural bake shop that specializes in Southern baked goods, Donna Bell's is owned by Pauley Perrette, the actress who plays 'Abby Scuito' on CBS's NCIS, and her two best friends, Darren Greenblatt and Matthew Sandusky ... With recipes for favorites like buttermilk biscuits, chocolate chip-almond scones, and peach streusel muffins; [and] personal photographs from Pauley, Darren, Matthew, and Donna Bell herself, this is the story how one ... bake shop brings warmth and happiness--one treat at a time--to the urban jungle that is New York City"--
Whether you are a college kid, serving in the military, attending boarding school, a grandchild, in a nursing home, or simply a non-baker, everyone loves receiving home baked treats! Destination Desserts is for the baker in all of us that wants a cheap and easy way to ship homemade treats to loved ones wherever they are; treats that are delicious, pleasurable, and reminiscent of the thoughtful baker. These are tried and true recipes, recipes that have been shipped in this fashion all over the country and enjoyed by thousands! First bake a delicious treat in a Steamer Pan Cover top of Steamer Pan with lid Obtain a free Medium Size Priority Mail If It Fits It Ships box at the US Post Office Place Steamer Pan in box Mail box for $12.65 to a Loved One anywhere in the Continental US
The chef of a luxury spa restaurant in Hawaii presents a collection of healthy recipes for breakfasts, side and main dishes, and desserts that helped her to lose seventy-five pounds, and offers shortcuts, variations, and tips.
Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
Five-star bread and pastry recipes, and a tale of adventure, from an iconic East Coast bakery. A good loaf of bread has the power to bring—and keep—people together, wherever they may be. In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D’Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast. For thirty years Pain D’Avignon has been pursuing excellence in the art of the bread making inspired by the old-world methods while partnering with New York’s top chefs to bring a five-star bread to our everyday life. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere, while giving them an accessible, step-by-step primer on mastering the fundamentals. With 60 recipes, including their iconic Cape Cod–inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, The Pain D’Avignon Baking Book is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling. It is a celebration of bread, of perseverance, and of baking with heart and purpose.
“Klivans rounds up all the freezer cookies she can think of and hands them to us in one very tempting package . . . You’ll find all your favorites here.” —Kitchn For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans, the baking expert behind Big Fat Cookies and Cupcakes!, shares fifty recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment—plus tips on decorating, serving, storing, and even shipping—freshly baked, warm-from-the-oven cookies will always be on hand. “The bible of slice-and-bake cookies.” —The Dallas Morning News “Many recipes have built-in kid appeal and are easy enough for any child adept at Play-Doh to help with measuring, mixing or shaping the rolls. Little ones may just like to help with decorating.” —Chicago Tribune
Presents a collection of recipes for such baked goods as donuts, crumb cakes, brownies, cookies, pies, and party cakes.