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Zoë Bakes Cakes
IACP AWARD WINNER • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Trees III
Author: Y. P. S. Bajaj
language: en
Publisher: Springer Science & Business Media
Release Date: 1991-08-09
After the 1986 and 1989 volumes, this is the third volume on biotechnology for propagation of trees. Comprising 28 chapters contributed by international experts the book deals with fruit, ornamental, and forest trees, such as Black cherry, Sour cherry, Pomegranate, Loquat, Ficus, Yellow poplar, Horse chestnut, Judas tree, Linden tree, Saskatoons, Taiwan sassafras, Plane-tree, Rattans, Bamboos, Engelmann spruce, White spruce, Larches, Hinoki cypress, Western redcedar, and various types of pines, i.e. Jack, Carribean, Eldarica, Slash, Egg-cone, Maritime, Ponderosa, Eastern white, Loblolly pine. Trees III is an excellent reference book for scientists, educators, and students of forestry, botany, genetics, and horticulture, who are interested in tree biotechnology.
BraveTart: Iconic American Desserts
Author: Stella Parks
language: en
Publisher: W. W. Norton & Company
Release Date: 2017-08-15
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.