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World of Doughnuts

Stephanie Rosenbaum

2 ratings by Goodreads
ISBN 10: 0983859590 / ISBN 13: 9780983859598
Published by Egg & Dart, 2013
Condition: Good Soft cover
From Books Express (Portsmouth, NH, U.S.A.)

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Bibliographic Details

Title: World of Doughnuts

Publisher: Egg & Dart

Publication Date: 2013

Binding: Paperback

Book Condition: Good

About this title

Synopsis:

Who doesn't love a doughnut? With 50 mouth-wateringly delicious recipes from around the globe, World of Doughnuts by Stephanie Rosenbaum proves that these sweet treats are universally loved no matter where you go. And making them at home is easier (and a lot of more fun!) than you think. Come along for a sugar-glazed, jelly-filled trip around the world with Boston creams, New Orleans beignets, Spanish churros, Italian bombolini, Hawaiian malasadas, New Mexican sopapillas, and more. In-depth introductions to each chapter reveal the rich secret histories of these childhood favorites all across the world, from Amish funnel cake makers to Asian street vendors and Indian jalebi fryers. With step-by-step instructions for the basic doughnut types, followed by many delectable variations, you'll find a doughnut for everyone in World of Doughnuts.     

About the Author:

Stephanie Rosenbaum is a longtime Bay Area author, journalist, and chef who has taught both cooking and writing across the country. She is the author of four books, including The AntiBride Guide: Tying the Knot Outside the Box, with Carolyn Gerin (Chronicle Books); Honey from Flower to Table (Chronicle Books); Kids in the Kitchen: Fun Food (Williams-Sonoma); and The Astrology Cookbook: A Cosmic Guide to Feasts of Love. She has been a copywriter for numerous Williams-Sonoma books, including Essentials of Breakfast and Brunch; French; Soup; the international Savoring series and the Food Made Fast series.

During 1994-2002, she was the lead restaurant critic for the San Francisco Bay Guardian and San Francisco magazine, and the restaurants editor for Bay Area Citysearch. She has written for Chow, Time Out New York, New York, Edible Brooklyn, Edible East Bay, Vegetarian Times, In Good Taste, and Priority, among others. Currently, she covers cookbooks, sustainable agriculture, and seasonal home cooking for KQED’s online food column, Bay Area Bites, and writes the Notable Edibles section for Edible East Bay. She has worked as a chef at Marin Sun Farms Café in Point Reyes Station and at the Headlands Center for the Arts in Sausalito.

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