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A Baker's Odyssey
"In this book, I′m embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place.
Baking in America
This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy’s Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.
The French Cook: Soufflés
The James Beard Award-winning author and baker shares the secret to baking perfectly airy and light soufflés with technique tips and a variety of recipes. One of the most decadent dishes in French cuisine, soufflés are also famously intimidating for the home cook. In this comprehensive soufflé cookbook, consummate baker Greg Patent takes readers from soufflé basics—such as a lesson on beating egg whites, and a review of sauce bases—to creating a wide array of soufflés: hot and cold, savory and sweet, molded and unmolded, as well as specialty show-off dishes, all following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Soufflé Floating Islands
Proceedings in Parliament, 1626
Each edition includes all of the known extant accounts of the proceedings in the given parliament. In addition, each edition includes an Appendix/Index volume of research materials.
The Oxford Companion to Sugar and Sweets
Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".
The Window
Mandy survived the terrible accident that killed her mother, but she was left blind and alone. Now she lives with relatives she doesn't know, attends a new school, and tries to make friends--all the while struggling to function without sight. Her unpredictable life takes its strangest turn when she begins to hear the oddest things through the window of her attic room. In fact, what she hears--and seems to "see"--are events that happened years ago, before she was even born. . . .
Patent Ready
Patent Ready® by Patent Introductions, Inc. aims to help organizations navigate in the world of patents. Recognizing that patents are multi-disciplinary, this book starts from the point of view of the company, and uses plain language, tables, and custom diagrams to concisely integrate the viewpoints of diverse stakeholders in an organization, so as to enable them to have the right patent conversations. Patent Ready® describes patent systems of countries, and how they create patent business risks and opportunities. For new product planning, it also shows which components of a Business Analysis Review can be affected. It then presents basic patent strategies for mitigating the risks that a n...
BakeWise
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you...
The Annual Practice
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