How to bake everything : simple recipes for the best baking / Mark Bittman ; illustrations by Alan Witschonke.
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive 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.
Record details
- ISBN: 0470526882
- ISBN: 9780470526880
- Physical Description: 703 pages : illustrations ; 24 cm
- Publisher: Boston : Houghton Mifflin Harcourt, [2016].
Content descriptions
- General Note:
- Includes index.
- Formatted Contents Note:
- Kitchen Basics -- Quick Breads, Muffins, and Biscuits -- Pancakes, Waffles, and Doughnuts -- Cookies, Brownies, and Bars -- Cakes -- Pies, Tarts, Cobblers, and Crisps -- Frozens, Puddings, and Candies -- Crackers and Flatbreads -- Yeast Breads -- Pastry -- Savory Baking -- Frostings, Fillings, and Sauces -- Appendix.
Search for related items by subject
- Subject:
- Baking.
Quick and easy cooking. - Genre:
- Cookbooks.
Available copies
- 30 of 36 copies available at NC Cardinal.
- 0 of 1 copy available at McDowell County Public Library. (Show)
Holds
- 1 current hold with 36 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 641.815 BIT (Text) | 37810435477194 | Adult Nonfiction | In transit | - |
| Albemarle Main Library | 641.815 B (Text) | 31010000564999 | Adult Nonfiction | Noncirculating | - |
| Columbus Library | 641.815 BIT (Text) | 31250200012168 | Adult Nonfiction | Available | - |
| East Asheville Library | 641.815 BIT (Text) | 0020511228163 | Adult Nonfiction | Available | - |
| Eden Library | 641.815 B (Text) | 31554010105111 | Adult Nonfiction | Available | - |
| Edneyville Branch | 641.815 B (Text) | 33258008052594 | Adult Nonfiction | Available | - |
| Enka-Candler Library | 641.815 BIT (Text) | 0020511258947 | Adult Nonfiction | Available | - |
| Etowah Branch | 641.815 B (Text) | 33258008052586 | Adult Nonfiction | Available | - |
| Fairview Library | 641.815 BIT (Text) | 0020511228171 | Adult Nonfiction | Available | - |
| Farmville Public Library | 641.81 BIT (Text) | 23900000018306 | Adult Nonfiction | Available | - |
Accessibility Features
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| 245 | 1 | 0. | ‡aHow to bake everything : ‡bsimple recipes for the best baking / ‡cMark Bittman ; illustrations by Alan Witschonke. |
| 264 | 1. | ‡aBoston : ‡bHoughton Mifflin Harcourt, ‡c[2016]. | |
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| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aKitchen Basics -- Quick Breads, Muffins, and Biscuits -- Pancakes, Waffles, and Doughnuts -- Cookies, Brownies, and Bars -- Cakes -- Pies, Tarts, Cobblers, and Crisps -- Frozens, Puddings, and Candies -- Crackers and Flatbreads -- Yeast Breads -- Pastry -- Savory Baking -- Frostings, Fillings, and Sauces -- Appendix. |
| 520 | . | ‡aIn the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive 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. | |
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