Bigger Bolder Baking Every Day
Easy Recipes to Bake Through a Busy Week
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- USD 17.99
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- USD 17.99
Descripción editorial
Gemma Stafford—pastry chef, cookbook author, and creator of the hit online show Bigger Bolder Baking—presents her follow-up to her popular first book Bigger Bolder Baking, featuring 125 new mouthwatering recipes for any home baker to bake with confidence every day.
Delicious desserts and impressive baked goods don’t have to be reserved for special occasions. Now anyone can serve up Bigger Bolder treats every day of the week, any time of day!
In this must-have for any home baker, online sensation and master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, leisurely weekend projects, and sweets for the everyday. Gemma’s millions of fans (“bold bakers”) have achieved incredible results with her recipes and so will you.
Enjoy:
Bakery-Style Lemon-Blueberry MuffinsMum’s Apple Crumb Cake10-Minute Summer Berry TiramisuOld-Fashioned Banana PuddingChocolate Lovers’ CheesecakePecan Pie CobblerDulce de Leche Lava CakesCarrot Cake PancakesEasy-Triple Berry Crisp
And many, many more! Featuring gorgeous photographs for each recipe to whet your appetite for every indulgence, Bigger Bolder Baking Every Day is your key to baking with confidence 24/7!
PUBLISHERS WEEKLY
Stafford (Bigger Bolder Baking), host of the YouTube baking show of the same name, turns out another irresistible volume, this time laying out goods ready to be "baked any day of the week." Readers can wake up to sour cream coffee cake muffins for breakfast or close the day with 10-minute summer berry tiramisu for weeknight baking, and dream about a dinner party dishing up a chèvre and honey tart with blueberry compote for fancy dinner parties. The sticky delicious–sounding caramel pecan monkey bread, meanwhile, is suggested as a "leisurely weekend" project. Several recipes, such as whole wheat and fruit breakfast bread and chocolate-oat tea cookies, are inspired by Stafford's childhood in Ireland and are paired with nostalgic anecdotes (for breakfast crepes, her "mum... topp them simply with some lemon juice and sprinkled sugar"). Stafford's straightforward tone makes even the most time-consuming recipes easy to follow, and she's generous with tips and FAQs (leftover egg whites can be frozen in zip top bags for up to four months). Home bakers will return to this one again and again.
