A New Way to Bake
by Editors of Martha Stewart Living
- Baking & Desserts
If you do not accept or decline by the reply date, you will be automatically shipped a Featured Selection and charged $1 more than the member price listed above.
Due to the future release date, an order which includes this title will not ship until March 26, 2017.
The whole baker
White flour and sugar are giving way to natural sweeteners, whole-grain flours, and other healthy and delicious alternatives in today’s baking pantry. The editors at Martha Stewart Living explore the distinctive flavors and alluring textures of these healthful foods in 130 recipes that showcase the many ways they can transform traditional baked goods. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, A New Way to Bake is the next-generation home-baking bible. Color photos.
- Buckwheat Waffles with Fresh Ricotta and Citrus
- Double Chocolate Rye Muffins
- Sausage and Swiss Chard Strata
- Coconut-Pistachio Biscotti
- Whole-Wheat Almond-Butter Sandwich Cookies
- Ginger-Mango Cream Pie
- Pear-Oat Crisp
- Mushroom Tart with Olive Oil Cracker Crust
- Almond Milk Custard Tart with Blood Oranges
- Coconut Banana Bread
- Rye Soft Pretzels
- Whole-Wheat Popovers
Additional Book Details
|Release Date:||March 26, 2017|