Food writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more. Follow the NerdBaker through the oven door into a whole new baking dimension.
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.
This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes
Combining favourite Asian ingredients with all-time classic bakes from around the world, Diana’s easy-to-follow instructions and beautifully photographed recipes are ideal for kitchen novices and experienced cooks alike, and will guide you smoothly to baking success.
Iris Heller, a teenager with Sensory Processing Disorder, runs away to compete in a national bake-off contest. In order to get there, she "borrows" her mom's car, travels along the East Coast, and does the most terrifying thing of all --interacts with actual people! Iris has never been like other girls, but she's not about to start letting that get in the way. Iris has this profound fascination for the musician Dave Matthews, and she feels a compelling need to compete in the bake-off for Dave. To compensate for nervousness, she has the habit of humming, beatboxing, and making musical contraptions out of items around her. It is this talent that gets noticed at several road stops along the way, which leads to her inevitable "gone viral" glory. At a donut shop, Iris sings like an angel. At a coffee shop, she plays a symphony using cups and the soda fountain. At a restaurant, she builds a glorious musical fountain out of dishes and pans. Iris is the kind of pure spirit who brings the best out of the world around her without knowing it. Iris' mom (Maisy) and her best friend Eric set out to find Iris. All lives converge at Happy World, the Disney-esque paradise, where the bake-off takes place. Iris, whose life has been one of isolation and misunderstanding, finds out just how much she is loved. It doesn't matter whether she wins the bake-off, she's already won the biggest contest of all, triumphing in life.
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
A family-run haunted hotel’s livelihood is threatened when a bigger haunted hotel opens nearby in this hilarious, spooky story Twelve-year-old Willow Ivan’s family has run the Hotel Ivan for four hundred years. Through thick and thin, they’ve held on tight to their title as the Best Haunted Hotel on Mercer Street. That is, until the Hauntery—a corporate chain of haunted hotels—moves in down the street. As the Ivan’s business fades, so do their ghostly staff. And Willow begins to worry that The Ivan’s days are numbered. Then Willow meets Evie, a Hauntery ghost who’s forced to play the part of a Spooky Little Girl even though she longs to be a Terrifying Phantasm. So when Willow offers her a job at The Ivan, Evie accepts—but she doesn’t tell Willow that she’s still working for The Ivan’s competition, for fear of losing her new job and friend. Together, the girls come up with a plan to save The Ivan. But with The Ivan ghosts already fading and Evie’s secret threatening to come out, will it be too late?
If you're looking for the perfect recipe for unicorn poop cakes, galaxy cupcakes, or video game candy, look no further than Rosanna Pansino's Nerdy Nummies YouTube Channel. Pansino's nearly 11 million subscribers have shown that viewers are looking for entertaining baking tutorials to go with their sweet treats. This insightful and informative book describes Rosanna Pansino's rise to YouTube stardom from her first SuperMario cake in her tiny apartment kitchen to her bestselling cookbook and baking line. Readers will gobble up the sweet story of this YouTube branding leader and how she built her own nerd-themed baking empire.
In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso-Browned Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
