{"product_id":"how-to-bake-everything-simple-recipes-for-the-best-baking-a-baking-recipe-cookbook","title":"How to Bake Everything: Simple Recipes for the Best Baking: A Baking Recipe Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBittman offers a baker's resource, explaining the simplest way to make everything from American favorites (crunchy toffee cookies, baked Alaska) to of-the-moment updates (gingerbread whoopie pies). He explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy many flavor cravings thanks to their many variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOne of America's best-known and most widely respected food writers, MARK BITTMAN is the author of more than a dozen cookbooks. Formerly a \n\u003ci\u003eNew York Times\u003c\/i\u003e columnist and writer, he now devotes his time to cookbooks, teaching, and food movement strategy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e \"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.\"--\u003cstrong\u003e\u003cem\u003eBooklist\u003c\/em\u003e (starred review)\u003c\/strong\u003e \"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.\"--\u003cstrong\u003e\u003cem\u003ePublishers Weekly\u003c\/em\u003e\u003c\/strong\u003e \"Since How To Cook Everything (1998) and How To Cook Everything Vegetarian (2007) are two of my cookbook staples, I was excited to receive How To Bake Everything: Simple Recipes for the Best Baking (Houghton Harcourt. Oct.), the latest release from food journalist and former New York Times columnist Mark Bittman. From bakeware basics to getting started with brownies, pies, or breads, this work will provide bakers at all levels with something new. My husband has already tried a pound cake recipe, plus some frostings to go along with it. Naturally, I plan to experiment with more recipes while watching PBS's The Great British Baking Show.\"--\u003cstrong\u003e\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003c\/strong\u003e \"Wow! Once again, Bittman shows that he's unafraid of the big. He manages to take on 'everything' to do with baking without losing track of how simple, fun, and delicious it should be.\"\u003cstrong\u003e--Yotam Ottolenghi, author of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eJerusalem\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e, \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003ePlenty\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e, and \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eNopi\u003c\/em\u003e\u003c\/strong\u003e \"He's taught us how to cook everything before, and now it's time to bake. Leaving no question unanswered, here Mark Bittman has mastered all things baking, ensuring that everyone from novices to guys like me can whip, fold, and maybe even knead bakery-worthy breads and pastries from their home ovens.\"\u003cstrong\u003e--Jim Lahey, founder\/owner of Sullivan Street Bakery and author of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eMy Bread\u003c\/em\u003e\u003c\/strong\u003e \"\u003cem\u003eHow to Bake Everything \u003c\/em\u003eis more than a recipe book, it is a constant companion to help navigate the complex vocabulary and techniques of the mysterious and joyous world of baking. Bittman dispels all of my previously perplexing baking phobias so that I can now truly create delicious and satisfying pies, loaves, and slumps with confidence for the first time in my long chef's life. You NEED this book! It will replace all baking cookbooks in my library and its pages are destined for the same stained and dogeared finish as \u003cem\u003eHow to Cook Everything\u003c\/em\u003e!\"\u003cstrong\u003e--Mario Batali, chef, entrepreneur, and philanthropist\u003c\/strong\u003e \"The genius of Mark Bittman's approach is his eminent practicality and consistent ability to elucidate and unravel the hows and whys of good cooking. \u003cem\u003eHow to Bake Everything \u003c\/em\u003eis a grand addition to any cook's repertoire--in simplicity one finds greatness.\"\u003cstrong\u003e--Christopher Kimball, founder of Milk Street Kitchen\u003c\/strong\u003e \"Like all of Bittman's books, this is incredibly comprehensive -- with over 2,000 recipes -- and it makes for a perfect starter book for new bakers.\"\u003cstrong\u003e--Grub Street\u003c\/strong\u003e \"The prolific Mark Bittman is back with \u003cstrong\u003eHow to Bake Everything\u003c\/strong\u003e. This time, he's taking on the cooking domain often viewed as too rigid and precise for the casual cook and Bittman-ized it, showing us what is negotiable and what isn't, focusing on simple core recipes with lots of variations, along with charts, lists, and illustrations. His aim is to turn us all into confident, creative bakers who can improvise, adapted, and customize, whether baking a tart, a cake, cookies, flat-bread, a crusty baguette or a flaky croissant.\" \u003cstrong\u003e-- Sybil Pratt, BookPage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eIn \u003ci\u003eHow To Bake Everything\u003c\/i\u003e, the most comprehensive baking book of its kind, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Mark Bittman offers the ultimate baker's resource--for beginners and pros alike!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, 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 easy baking recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more.\u003c\/p\u003e\n\u003cp\u003eNew bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive baking 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.\u003c\/p\u003e\n\u003cp\u003eThis essential cookbook provides clear, flexible guidance for any baker: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBaking for Beginners: \u003c\/b\u003e Master the fundamentals with Bittman's opinionated advice on essential equipment, ingredient substitutions, and illustrated step-by-step techniques.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOver 2,000 Recipes: \u003c\/b\u003e Satisfy any craving with a massive collection of recipes and variations, from American favorites like Crunchy Toffee Cookies to Gingerbread Whoopie Pies.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eGlobal Baking: \u003c\/b\u003e Explore a world of flavor without leaving your kitchen, with instructions for Nordic ruis, New Orleans beignets, and Afghan snowshoe naan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative Flexibility: \u003c\/b\u003e Unleash your creativity with guidance on how to adapt recipes to become vegan, improvise tarts, or build customized icebox cakes with a unique mix-and-match chart.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/18\/2016 (EAN 9780470526880, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2016 pg. 21 (EAN 9780470526880, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2016 pg. 108 (EAN 9780470526880, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780470526880, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBittman, Mark\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark Bittman \u003c\/strong\u003eis the author of more than thirty books, including the \u003cem\u003eHow to Cook Everything \u003c\/em\u003eseries and the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eVB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.\u003c\/em\u003e Over his long career at \u003cem\u003eThe New York Times\u003c\/em\u003e, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project. \u003c\/p\u003e\n\u003cp\u003eBittman has starred in four television series, including Showtime's Emmy-winning \u003cem\u003eYears of Living Dangerously.\u003c\/em\u003e He is a longtime \u003cem\u003eTODAY\u003c\/em\u003e regular and has made hundreds of television, radio, and podcast appearances, including on \u003cem\u003eJimmy Kimmel Live!\u003c\/em\u003e, \u003cem\u003eReal Time with Bill Maher, \u003c\/em\u003e and CBS's \u003cem\u003eThe Dish;\u003c\/em\u003e and on NPR's \u003cem\u003eAll Things Considered, Fresh Air, \u003c\/em\u003e and \u003cem\u003eMorning Edition. \u003c\/em\u003eTogether with daughter Kate Bittman, he has hosted their own podcast, \u003cem\u003e Food with Mark Bittman\u003c\/em\u003e since 2021.\u003c\/p\u003e\n\u003cp\u003eBittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk \"What's wrong with what we eat?\" has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.\u003c\/p\u003e\n\u003cp\u003eIn addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of \u003cem\u003eHeated.\u003c\/em\u003e His most recent books beyond the How to Cook Everything Series are \u003cem\u003eHow to Eat\u003c\/em\u003e; \u003cem\u003eAnimal, Vegetable, Junk\u003c\/em\u003e; and \u003cem\u003eBittman Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bittman, Mark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-10-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Reference|Cooking|Specific Ingredients|Dairy|Cooking|Entertaining|General|Cooking|Methods|Gourmet|Cooking|Holiday|General|Cooking|Seasonal|Cooking|Baby Food|Cooking|Specific Ingredients|Natural Foods|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.16 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780470526880\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780470526880\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":52138975822105,"sku":"SP-9780470526880","price":56.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/70e1e518-f4d2-4a03-8b0b-fcb710dd6519.jpg?v=1784467300","url":"https:\/\/westbindery.com\/products\/how-to-bake-everything-simple-recipes-for-the-best-baking-a-baking-recipe-cookbook","provider":"West Bindery","version":"1.0","type":"link"}