A New Way to Bake Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry.pdf

(149668 KB) Pobierz

Contents

FOREWORD by Martha Stewart

Breakfast

Cookies, Brownies, and Bars

Pies, Tarts, Crisps, and Cobblers

Cakes and Cupcakes

Breads and Rolls

The Basics

ACKNOWLEDGMENTS

INDEX

ABOUT THE AUTHOR

FOREWORD

If you’ve ever kneaded a soft, fragrant mound of yeast dough, mixed up

a batch of biscuits, or crumbled streusel over coffee cake batter, you will

understand why I am extolling the virtues of this, our newest cookbook,

A New Way to Bake. From cover to cover, this book fulfills its promise to

provide you with extraordinary recipes and information about

alternative ways to bake old favorites. Using a new repertoire of grains,

flours, and sweeteners, your muffins, pancakes, cookies, and tarts will

taste different, and you, the baker, will learn a whole new vocabulary.

Millet and amaranth, buckwheat and spelt, seeds and nuts, among many

ingredients, will transform the ordinary into the extraordinary, and your

family will experience tastes and textures heretofore unknown.

During the development phase of the recipes in this book, I made a

point of visiting the test kitchen on a daily basis to savor and enjoy

unusually delicious creations fresh from the ovens. It was impossible to

choose my favorites because each and every recipe was unique,

flavorful, beautifully complex, and positively wholesome.

For those of you trying to cut back on the use of white flour, you will be

pleasantly surprised how other grains can easily take its place, resulting

in pleasurable surprises like graham-flour tart crust, spelt blondies,

yeasted whole-wheat waffles, or vegan French toast. And the special

section devoted to easy cake finishes, chocolate varieties, and glossaries

of grains and sweeteners will prove a valuable addition to your

cookbook library. Enjoy yourself as you explore this “new way to bake”!