By Editors of Martha Stewart Living
A must-have for each baker, with a hundred thirty recipes that includes daring new flavors and ingredients.
Here is the go-to cookbook that definitively ushers the baking pantry past white flour and sugar to incorporate normal sweeteners, whole-grain flours, and different better-for-you—and delicious—ingredients. The editors at Martha Stewart residing have explored the exact flavors and inviting textures of those healthy meals, and this publication stocks their best possible results.
A New technique to Bake has a hundred thirty foolproof recipes that show off the various methods those newly available constituents can rework conventional cookies, pies, muffins, breads, and extra. Chocolate chip cookies achieve larger intensity with earthy farro flour, pancakes develop into protein powerhouses while made with quinoa, and lemon squares get a superbly crumbly crust and refined nutty taste due to coconut oil. Superfoods are correct at domestic in those baked items; granola has a dose of crunchy chia seeds, and gluten-free muffins have an additional chocolaty punch from cocoa nibs.
With a DIY part for making your personal nut butter, yogurt, coconut milk, and different fundamentals, and greater than one hundred fifty photos, together with step by step how-to photographs, A New technique to Bake is the next-generation home-baking bible.
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Extra resources for A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry
A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by Editors of Martha Stewart Living