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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodlesby Erin McKenna
Synopses & Reviews
For those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Bakerand#8217;s Field Guide to Doughnuts is the newest addition to the best-selling series from baking expert, Dede Wilson. In this whimsical collection, Wilson convinces us that homemade is the only way to enjoy the best-quality doughnuts, and moreover, doughnuts are no more difficult to make than a birthday cake or a batch of cookies.
Where home bakers had once been daunted by the challenges of frying, flipping, and frosting, Wilson breaks down each doughnut with step-by-step instructions that are simple enough to guide anyone through creating doughnuts that look as beautiful as the photographs throughout the book.
In over 60 different recipes, she includes all the essentials like cider doughnuts, old-fashioned buttermilk doughnuts, and French crullers, but adds a healthy dose of creativity as well. In the first part of the book she provides "The Master Recipes," a variety of basic doughnuts, frostings, fillings, and glazes. The second part contains "The Field Guide," where she puts together the master recipes in decadent combinations like chocolate caramel-bourbon-pecan doughnuts, crand#232;me bruland#233;e doughnuts, and German chocolate cake doughnuts.
Innumerable in their variations and just plain irresistible, doughnuts are a baking delight wonand#8217;t go out of style. Wilson both celebrates and reinvigorates the doughnut-baking tradition in this guide, essential to any bakerand#8217;s cookbook collection.
Baking pro, Dede Wilson, delivers 70 recipes for all types of doughnuts: baked, fried, yeast-risen, cake-style, filled, frosted, unfrosted. She incorporates delicious and imaginative ingredients, all presented in the fun andand#160;user-friendly Baker's Field Guide format.
A latest collection of vegan, gluten-free and refined sugar-free recipes by the proprietor of BabyCakes NYC and BabyCakes in Los Angeles features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake.
About the Author
\Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and Los Angeles. Erin and her bakery have been featured in hundreds of print and online media outlets, including the New York Times; O, The Oprah Magazine; Food & Wine; Harper’s Bazaar; Elle; Lucky; and InStyle. She has also been a featured guest on Today, Good Morning America, Cooking Channel, Food Network, and Martha Stewart Television.
Table of Contents
Introduction — Guidelines, ingredients, tools: let's review — This book is 100 percent gluten-free, here's why — I'm new/I'm a pro: how do I know where to start? — You have some questions, we have some answers — The rule of substitutions — Breakfast stuffs — Cookies: a master class — From the snack bar — From the old country — The cakes we eat now — Donuts! Donuts! Donuts!.
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Cooking and Food » Baking » General