A New Way to Bake
Classic Recipes Updated With Better-for-you Ingredients From the Modern PantryBook - 2017
For the modern home baker who wants healthy-ish baked goods, the editors at Martha Stewart have written a new baking bible calling on ingredients that have gained popularity in recent years, as tastes shift away from highly refined white flour and sugar. A New Way to Bake will be the go-to source for home bakers looking to up-the-ante when it comes to flavor, texture, and health. Many people love sweets but wish they didn't. But now, a chocolate-chip cookie can feature whole-wheat flour for a dose of nutty whole grains, use maple syrup instead of refined sugar to steer clear of a processed food, and opt for cocoa nibs for interesting texture and a less-sweet taste. The world of baking has expanded, and this cookbook will be the ultimate guide to exploring it, as well as a resource of 130 thoroughly tested recipes. With 150 color photographs and lots of tips on choosing, storing, and preparing ingredients, A New Way to Bake is the next generation baking bible.
Publisher: New York :, Clarkson Potter,, 
Edition: First edition
Copyright Date: ©2017
Characteristics: 319 pages : colour illustrations ; 24 cm
Alternative Title: Martha Stewart living