Weeknight Baking
Recipes to Fit Your Schedule
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5,0 • 1 оценка
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- 12,99 $
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- 12,99 $
От издателя
Michelle Lopez—the wildly popular and critically acclaimed blogger behind Hummingbird High—teaches busy people how to make cookies, pies, cakes, and other treats, without spending hours in the kitchen.
If anyone knows how to balance a baking obsession with a demanding schedule, it’s Michelle Lopez. Over the past several years that she’s been running her blog Hummingbird High, Lopez has kept a crucial aspect of her life hidden from her readers: she has a full-time, extremely demanding job in the tech world. But she’s figured out how to have her cake and eat it too.
In Weeknight Baking, Lopez shares recipes for drool-worthy confections, along with charming stories and time-saving tips and tricks. From everyday favorites like “Almost No Mess Shortbread” and “Better-Than-Supernatural Fudge Brownies” to showstoppers like “a Modern Red Velvet Cake” and “Peanut Butter Pretzel Pie” (it’s vegan!), she reveals the secrets to baking on a schedule.
With rigorously tested recipes, productivity hacks, and gorgeous photographs, this book is destined to become a busy baker’s go-to. Finally, dessert can be a part of every everyday meal!
PUBLISHERS WEEKLY
Lopez, founder of the baking blog Hummingbird High, delivers a helpful, if somewhat misleading, debut cookbook. While some of the desserts, such as pumpkin spice bread and chocolate chip cookies, can be made on a weeknight, several cakes and pies require several nights of work to pull off (her pumpkin pie recipe is broken down into four days). This multiday process may be convenient for home bakers with busy schedules, but it will disappoint those looking to quickly satisfy their sweet tooth cravings. Still, Lopez provides plenty of helpful tips on topics including ingredient substitutions ("you can use bittersweet and semisweet chocolate interchangeably") and how to bring ingredients to room temperature quickly (for instance, placing eggs in a bowl of warm water for a few minutes), and offers fun variations on classics, such as peanut butter cup banana bread, cranberry white chocolate oatmeal cookies, and halva blondies (halva is made with tahini or nut butters). Readers on special diets will appreciate a handful of vegan and/or gluten-free desserts, such as vegan chocolate chip almond cookies, Meyer lemon cornmeal torte, and peanut butter pretzel pie. The recipes are on the mark, and this volume of fun and accessible recipes will help beginning bakers work more efficiently, even if over the course of a few weeknights.
