Amazon’s review of The Hummingbird Bakery Cook Book: Tarek Malouf opened the first Hummingbird Bakery in London’s fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbird’s Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: There’s no shortage of options. Try Lemon Meringue with its mountain of golden fluffy meringue atop a rich, tangy lemon cream. You’ll find favorite Pecan Pie here too. When you need a sweet fix, Brownies & Bars hit the spot. Rocky Road and Muesli Bars are always popular and make welcome additions to a packed lunch. There can’t be much that beats a homemade Blueberry Muffin with your first cup of coffee in the morning. Finally, there’s something childishly satisfying about a big, chewy Cookie studded with chocolate chunks–there’s something here for every king of cookie fiend. *Classic bakes are back in vogue and this book provides 50 simple recipes for everyone’s favorites–from Vanilla Cupcakes to Key Lime Pie. *”If you haven’t tasted a Hummingbird Bakery look-too-good-to-eat cupcake, you’ve definitely missed out.” Marie Claire
Amazon’s Review of Baking Unplugged: Tired of complicated baking recipes that call for expensive equipment, complicated techniques, and hard-to-find ingredients? Baking, Unplugged comes to the rescue with a collection of simple, back-to-basics recipes for everything from muffins and breakfast pastries to cookies, pies, cakes, and puddings. These are baked goods just like grandma used to make, made from scratch with basic ingredients and standard kitchen equipment. The book includes 114 recipes in all, as well as basic instruction on ingredients, how to read a recipe, and how to set up an “Unplugged Kitchen.” Recipe chapters include Treats for the First Half of the Day; Cookies and Bars; Cakes; Fruit Pies, Fruit Tarts, and More; and Creamy Desserts. The recipes include favorites such as Blueberry Muffins, Uncommonly Good Pancakes, Sour Cream Crumb Cake, Peanut Butter Molasses Cookies, Caramel Turtle Bars, Moist Vanilla Pound Cake, Cherry-Berry Pie, Classic Tiramisu, and Anytime Bread Pudding, and many are illustrated in a 16-page full-color insert.
Amazon’s Review of Kneadlessly Simple: For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett’s revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett’s slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker’s needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett’s technique is the simplest one yet, and it’s virtually fool-proof.
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