When Bakers Cook: Breakfast to Dessert, Over 175 Fabulous Recipes for Family and Friends - Softcover

Goldman, Marcy

4.03

32 ratings by Goodreads

9780986572401: When Bakers Cook: Breakfast to Dessert, Over 175 Fabulous Recipes for Family and Friends

Softcover

ISBN 10: 0986572403 ISBN 13: 9780986572401

Publisher: River Heart Press, 2013

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"When Bakers Cook" was recently named one of the Washington Post's 2013 Cookbooks of the Year!Dear Cooks, Fellow Bakers and Friends of BetterBaking.com, I am delighted to announce the launch my newest cookbook. It's truly a 'by request' unique cookbook I wrote for you (since you asked) and because I wanted great recipes all in one place, from breakfast to dessert.It's a cookbook for everyone to use and enjoy; it's all about THE recipe, and recipes that 'get' where we all live and our wonderful, evolving tastes. 11 Amazing Chapters Including:Breakfast and BrunchAppetizersSoupsSaladsChicken and Turkey Main DishesBeef Main DishesFish and Seafood MainsPizza and PastaVegetarian and Vegetable SidesSweet Decadence DessertsBonus Baker's Chapter with all new recipesPlus there's a whole section on how-to's in the kitchen from choosing a great soup pot or the best knives for chopping and the low-down on gourmet salt, spices and more. This is a book for pros and kitchen newbies - and a great gift.Over 275 pages, a non-stop recipe treasure chest that is all-recipe, (no photos), just great food! All the best, tested, favorite original recipes from me to you. RECIPES?Red Velvet Waffles, Apple-Brined Roast Chicken, Belgium Style Waffles, Restaurant Caesar Salad, Butternut Squash Soup with Fried Kale, Pumpkin Ravioli, Little Italy Chicken Cacciatore, Caramel Apple Pie, Carrot Cake Biscotti, Greek Yogurt Cheesecake and the world's best Fried Chicken and Pecan Waffles.... and much, much more!This is a veritable treasure chest of a chef’s personal blue-ribbon recipes, all bundled up in one sensational book, destined to be grease-stained with use, shared and well-loved. It'sbursting with a vibrant mix of American comfort foods with a world beat twist, from breakfast to decadent desserts, this is the quintessential contemporary cookbook - a Joy of Cooking for the new millennium.

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About the Author:

Marcy Goldman, Julia Child award nominee, is a master baker and pastry chef, food feature writer and creator of www.Betterbaking.com. Since 1997, Betterbaking.com has welcomed millions of bakers and cooks who enjoy original, sumptuous, tested recipes. Goldman is a frequent guest on Martha Stewart Sirius and a contributor to the New York Times, Washington Post, Bon Appetit and Epicurious, Costco Connection, Montreal Gazette, Chicago Tribune, Boston Globe, Los Angeles Times. MARCY GOLDMAN'S OTHER COOKBOOKS Goldman’s other best-selling cookbooks include : A Passion for Baking A Treasury of Jewish Holiday Baking, The New Best of Betterbaking.com ....and the upcoming The Baker’s Four Seasons. Visit Marcy Goldman at www.Betterbaking.com to browse over 2500 more of her recipes or register for the free monthly BB newsletter. PRAISE FROM CULINARY COLLEAGUES "One cannot live on sweets alone, as Marcy Goldman shows. Good bakers want their meals to be equally memorable, and the recipes of When Bakers Cook are inventive and delicious to boot." Nathalie Dupree, television host and cookbook author, Mastering the Art of Southern Cooking "I have been baking Marcy Goldman's recipes since I met her years ago as my guest on Martha Stewart Living Radio. Now she has poured all of that recipe passion into When Bakers Cook. There is something savory for everyone, from classics (Greek Restaurant Vinaigrette!) to new flavor combinations, to the sweets that brought us to Marcy in the first place" Betsy Karetnick, Radio host (Martha Stewart Sirius), Cook & Blogger (IAmNotARestaurant.com) "Marcy Goldman generously shares her love and knowledge of both cooking and baking in her new book. Personally, I can't wait to try her Beet Hummus!" Sandy Gluck, Cookbook author, former host Everyday Food Martha Stewart Sirius "Marcy Goldman’s first baking book has been my go-to volume for cakes and cookies for years. Now she’s taken all her culinary influences and brought them together in a stellar book of main courses, soups, salads, appetizers and desserts. It’s a little Euro, a little New York, a little Mideast, a little Asia, a little Tex-Mex. Basically, it’s the way we all eat today. Fantastic! " Jeff Hertzberg, cookbook author, The New Artisan Bread in Five Minutes a Day

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