About this item
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies) . It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked - baking is simpler and more flexible than you ever imagined.
About the Author
Mark Bittman is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times number-one bestseller VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday magazine and became the country's first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper and magazine in the United States, and has spoken at dozens of universities and conferences. His 2007 TED talk has more than four million views; in 2015 he was a distinguished fellow at the University of California, Berkeley. He is currently teaching at Columbia University's Mailman School?of Public Health, editing Heated, an online food magazine, and writing a book about understanding food. He can be found at markbittman.com, heated.medium.com, @bittman on Twitter, and @markbittman on Instagram.
