Free Downloads Baking For Breakfast: Sweet And Savory Treats For Mornings At Home: A Chef's Guide To Breakfast With Over 130 Delicious, Easy-to-Follow Recipes For Donuts, Muffins And More

                
              
Free Downloads 
Baking For Breakfast: Sweet And Savory Treats For Mornings At Home: A Chef's Guide To Breakfast With Over 130 Delicious, Easy-to-Follow Recipes For Donuts, Muffins And More
Rise and shine to the aroma of freshly baked treats! Get inspired to savor the day with delicious, easy-to-make recipes in Baking for Breakfast: Sweet and Savory Treats for Mornings at Home, the comprehensive chef’s guide to breakfast baking at home. Acclaimed chef and cookbook author Donna Leahy shares her secrets for making fabulous breakfast baked goods with over 130 step-by-step recipes for donuts, muffins, coffeecakes, biscotti and more. With gorgeous color photographs and practical tips, the mouth-watering recipes in Baking for Breakfast will become your trusted favorites for both A.M. entertaining and leisurely breakfasts at home. • Wow your guests with elegant, creative baked goods like Maple Caramel Sticky Buns and Raspberry Cream Coffeecake• Delight your family and friends with freshly baked Chocolate Donuts, Ham and Cheese Scones and Peanut Crumb Chocolate Chip Muffins• Enjoy updated, easy-to-follow recipes for a delicious variety of breakfast classics, including croissants, bagels, English muffins and briocheWith gorgeous color photographs and practical tips, Baking for Breakfast will inspire you to create delicious baked goods for enjoying leisurely breakfasts at home. “Leahy shares her popular, easy-to-follow recipes that combine a flair for seasonal tastes with simple flavors.” Ecookbooks.com “Time constraints mean that Leahy favors recipes that are not overly complicated and others that can be prepared in advance. Breakfasts are a particular strength.” Publisher’s Weekly
File Size: 3784 KB
Print Length: 352 pages
Simultaneous Device Usage: Unlimited
Publisher: Food Arts Fusion LLC (October 5, 2015)
Publication Date: October 5, 2015
Sold by:  Digital Services LLC
Language: English
ASIN: B01693L9WO
Text-to-Speech:  Enabled
X-Ray:     Not Enabled
Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting:  Enabled
Best Sellers Rank: #56,556 Paid in Kindle Store (See Top 100 Paid in Kindle Store)   #5 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Brunch & Tea   #11 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals > Breakfast   #17 in Books > Cookbooks, Food & Wine > Baking > Biscuits, Muffins & Scones
I find this to be a really exciting cookbook, for lots of reasons.Right from the first lines of prose, it creates a warm, inviting, interesting tone that made me optimistic about what was to come.Then, the recipes are, for me, the perfect combination of simplicity and non-boringness: simple enough that I can, and want to, make them, with many old standards (e.g. apple crumb muffins, apricot cheese pastry ring), yet interesting enough that there are many I don't already have in my repertoire (coconut muffins with pineapple glaze, blackberry shortbread tart ).And speaking of many, that's another thing I like about this cookbook: the abundance of recipes, and photographs that both stimulate my desire to bake what the photos show, and let me know what I'm aiming for.The layout makes it extremely easy to follow the recipes (don't even get me started on all the cookbooks that don't do this), and both the book's introductory text and that in the recipes themselves add interesting and useful information, so that I not only know what to do, but why I'm doing it--so in addition to the fun of reading the cookbook and baking the offerings within, I get to learn a lot as well.I also appreciate Leahy's many useful tips (e.g., the importance of using a good quality honey, and her preference for Savannah Bee Tupelo because she prefers its flavor and because "it doesn't crystallize," and the reason for using European butter in laminated pastry dough) and her accommodating to the preferences of many of us by excluding the use of corn syrup because of the high fructose), and explaining why she uses sugar, so that those who use sweetener clearly understand the trade-off.
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