Thousands of Brownie Recipes
Gooey, fudgy, or cakey, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't love brownies?
In this ultimate guide to America's favorite treat, discover old-time classics such as Chocolate Syrup Brownies and Butterscotch Brownies, and new tastes such as Cranberry Brownies and Malt Brownies. For those who prefer blondies, try Peanut Butter Blondies and Jam Swirl Blondies. Short on time? Turn to Bruce's doctored up brownie mix recipes that include innovative ideas for Baked Alaska, Black Forest Cake, and even S'mores.
"synopsis" may belong to another edition of this title.
Readers paging through The Ultimate Brownie Book will swear they can smell melting chocolate. Brownies by definition are simple to make, so the only difficulty is deciding which kind to make first. After a short section on equipment and ingredients, the recipes are nicely laid out on facing pages so that you never have to turn back and forth in the middle of one. Authors Bruce Weinstein and Mark Scarbrough acknowledge the age-old debate over whether the best brownies are fudgy or cakelike (every recipe that falls decidedly in one camp or the other is categorized). The spectrum stretches from Cake Brownies ("Fudge lovers, you'll have to skip ahead," warn the authors) to Fudge Brownies ("a chocolate-lover's grail"). The Brown Sugar Brownies fall right on the halfway point, making them universally pleasing. Members of the fudge camp will find the Malt Brownies just perfect, with their chewy edges, creamy and rich middle, intensely chocolatey flavor, and the beautiful old-fashioned aroma of malt. Weinstein and Scarbrough also offer such new-fangled concoctions as Cocoa Nib Brownies, Marzipan Brownies, and Mexican Chocolate Brownies, as well as old favorites, including Cream Cheese Brownies and Butterscotch Blondies. And just to make sure there's something for everyone, there are a number of low-fat recipes, one that's fat-free, a gluten-free brownie, and even one for Passover. --Leora Y. BloomAbout the Author:
Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.
"About this title" may belong to another edition of this title.
Book Description William Morrow Cookbooks, 2002. Paperback. Book Condition: New. book. Bookseller Inventory # M0060937610
Book Description William Morrow Cookbooks, 2002. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110060937610
Book Description William Morrow Cookbooks, 2002. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0060937610
Book Description William Morrow Cookbooks. PAPERBACK. Book Condition: New. 0060937610 New Condition. Bookseller Inventory # NEW7.0013904