The Vanilla Bean Baking Book
Recipes for Irresistible Everyday Favorites and Reinvented Classics
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- $17.99
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- $17.99
Publisher Description
Sarah Kieffer knows that you don’t have to be a professional baker in order to bake up delicious treats. Though she started out baking professionally in coffee shops and bakeries, preparing baked goods at home for family and friends is what she loves best—and home-baked treats can be part of your everyday, too. In The Vanilla Bean Baking Book, she shares 100 delicious tried-and-true recipes, ranging from everyday favorites like Chocolate Chip Cookies and Blueberry Muffins to re-invented classics, like Pear-Apple Hard Cider Pie and Vanilla Cupcakes with Brown Butter Buttercream. Sarah simplifies the processes behind seemingly complicated recipes, so baking up a beautiful Braided Chocolate Swirl Bread for a cozy Sunday breakfast or a batch of decadent Triple Chocolate Cupcakes for a weeknight celebration can become a part of your everyday baking routine. Filled with charming storytelling, dreamy photos, and the tips and tricks you need to build the ultimate baker’s pantry, The Vanilla Bean Baking Book is filled with recipes for irresistible treats that will delight and inspire.
PUBLISHERS WEEKLY
Kieffer, of the Vanilla Bean blog, presents 100 dessert recipes for new and experienced bakers and cooks. In addition to vanilla, a variety of other flavors maple, lemon, ginger,chocolate are featured in pastry, pies, cookies, cakes, ice cream, and other sweets. Basic recipes include blueberry muffins, banana bread, brownies, and Straight-Up Apple Pie. The "wow" factor comes from the visually stunning cardamom braided knots, an inventive burnt honey buttercream cake with chocolate, an elegant cherry rhubarb crisp with white wine, and chocolate ganache cupcakes with basil buttercream. Vegans can indulge in the chocolate cake and dairy-free chocolate frosting. For making ice cream there is a "No-Churn" chapter that utilizes the decades-old technique of folding whipped cream into condensed milk and freezing. Vanilla and chocolate claros start the chapter before the author moves onto recipes for olive oil with vanilla bean ice cream; rosemary ice cream with chocolate lava cakes; and a s'mores ice cream cake. First-person headnotes bring the reader into Kiefer's family and baking history, and step-by-step photos illustrate skills such as how to lattice. Stunning full-page photos round out this solid collection.
