Martha Stewart's Baking Handbook, (Hardcover)

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Key item features

Comprehensive Baking: Features over 200 foolproof recipes for various baked goods, including cakes, cookies, pies, tarts, breads, and more.
Authoritative Guidance: Martha Stewart guides readers through baking processes, suitable for all skill levels from beginner to expert.
Detailed Instruction: Includes step-by-step how-to photographs and visual equipment glossaries to demystify complex techniques.
Practical Organization: Offers vital make-ahead information and storage techniques, organized for clarity and practicality.
Diverse Repertoire: Covers a wide array of topics from simple biscuits and muffins to sophisticated layer cakes and specialty pastries.
Timeless Classics: Contains time-honored recipes such as Marble Cake, Apple Pie, Challah, Baba au Rhum, and Croissants.
Publication Details: Hardcover format, published in 2005 by Clarkson Potter Publishers, with a page count of 416.

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Specs

Book format
Hardcover
Fiction/nonfiction
Fiction
Genre
Cooking, Food & Wine
Publication date
January, 2005
Pages
416
Reading level
Preschool

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Product details

Martha Stewart's Baking Handbook

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha StewartMartha Stewart is the author of dozens of books on cooking, decorating, gardening, weddings, and other domestic arts, and the founder of Martha Stewart Living Omnimedia Inc. She lives in Bedford, New York.Apricot-Cherry Upside-down Cake

Makes one 8-inch cake

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

• 1 stick (1/2 [.5] cup) unsalted butter, room temperature, plus more for pan
• 1-1/4 (1.25) cups sugar
• 5 to 6 medium fresh apricots (about 1 pound), halved and pitted
• 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 3/4 (.75)cup all-purpose flour
• 1/4 cup plus 2 tablespoons fine yellow cornmeal
• 1 teaspoon baking powder
• 1/2 (.5) teaspoon salt
• 1/4 (.25) cup almond paste (not marzipan), crumbled
• 3 large eggs, separated
• 1/4 (.25) teaspoon pure vanilla extract
• 1/2 (.5) teaspoon pure almond extract
• 1/2 (.5) cup milk
Stewart, Martha
ISBN: 9780307236722

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Specifications

Book format

Hardcover

Fiction/nonfiction

Fiction

Genre

Cooking, Food & Wine

Publication date

January, 2005

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