Wilton mini treatsDiscover how easy it is to create personal size mini treats using single serving baking pans and molds from Wilton. Included here arc recipes and ideas for elegant appetizers, fresh, aromatic breads, enticing entrees and fun and fanciful desserts...all in delightful, personal size packages that everyone will love.
Wilton Holiday!: Bake & Decorate a Holiday to Remember
Contains holiday ideas for cake decorating, cookies & gingerbread, recipes for candies, breads & desserts, and more. Contains complete instructions, pictures, patterns, and recipes for festive decorated cakes, gingerbread and cookie centerpieces, delicious breads, candies, and desserts.
Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating "Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they're delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life." .
Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor
Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading.
