Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking. Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height. In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake. Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

From sinfully delicious Boston cream pie to mouthwatering herb focaccia, here's every luscious recipe a baker could want--all triple-tested by Good Housekeeping for guaranteed success, the first time and every time.More than 600 sweet and savory Good Housekeeping recipes, all shown in beautiful color photos, fill the pages of this home baker's must-have. These are the treats that bring back memories and create new ones for generations to come. They range from classic childhood favorites (moist and scrumptious brownies) to more unfamiliar delights like Oatmeal Quick Bread and tempting specialties such as elegant French fruit tarts. Of course, all the baking basics are here including useful information about: appliances from bread machines to immersion blenders; baking pans, sheets, and dishes that work best; plus the right ingredients and flavorings to have on hand. The book also features step-by-step techniques for each baking category. To please the nutrition-conscious cook, every cookie, cracker, soufflé, custard, pie, tart, and cake comes with a calorie count and key information on proteins, carbohydrates, fat, fiber, cholesterol, and sodium.

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

YOUR FAVORITE BAKED GOODS—AS DELICOIUS AS EVER Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: •Easy-to-make recipes •Classic baking tips and tricks •Creamy frostings, icings and toppings •Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author’s own delectable creations: •Boston Cream Pie •The Ultimate Brownies •Mixed Berry Pie •French Toast Muffins •Baked Chocolate-Glazed Donuts •Pain Au Chocolat •Baklava Bread •Strawberry Lemonade Cheese Pie •Sweet Cream Apple Streudel •Black Forest Cake •Herbed Pizza Dough •Chocolate Chip Pecan Cookies

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

The definitive book on baking for home cooks. Nothing says comfort food like freshly baked cookies, a cake, muffins or homemade bread cooling in the kitchen. Creating those mouthwatering baked treats to share with family and friends is one of life's great pleasures. The Complete Baking Cookbook provides the inspiration to explore the wonderful world of baking. And of course it includes the tested recipes to make it easy and tasty. Written by baker and pastry chef extraordinare George Geary, this collection of 350 easy-to-follow recipes offers a tantalizing variety of goodies from pies, tarts, cobblers and crisps, to cookies, cheesecakes and holiday pastries. Here's just a small sampling: Blue ribbon double chocolate cookies; gingersnaps; maple sugar cookies Honey apple spice muffins; orange macadamia rolls; jumbo cinnamon rolls Sweet potato pie; apple cherry cobbler; Passover honey cheesecake Holiday English trifle; Christmas cherry cake; spring Easter Lemon torte. What really sets this baking book apart from others is that there is a special section with comprehensive material for each category of baked good. For example, the cookies chapter includes instructions and line drawings on effective techniques (scooping, using a pastry bag), troubleshooting and tips, choosing the right pan, and comparison charts. With hundreds of recipes and an abundance of luscious photographs, this book will be cherished by home bakers everywhere.

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Refrigerate after opening; stays fresh for 3-6 months.

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Mention Grand Central Bakery to a Seattle or Portland native and they’ll light up as they tell you about gooey, jam-filled buttermilk biscuits, insanely flaky pies and pastries, and flavor-packed whole wheat cinnamon rolls. Now these much-loved recipes are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking breakfast and brunch, cookies, fruit desserts, cakes, pies, and more. This collection of more than 100 recipes draws on a treasury of Grand Central staples and family favorites. The Grand Central Baking Book offers detailed, delicious recipes for some of the bakery’s best-loved goodies, along with technique-driven workshops offering in-depth explanations of baking methods and helpful shortcuts from seasoned bakers. On page after page, Piper Davis, the daughter of Grand Central’s founder and now the company’s cuisine manager, generously lets home bakers in on all the family secrets that have made Grand Central the first morning stop for locals since 1972.Distilling more than thirty-five years of innovation, experience, and genuine love of good, fresh food into simple, accessible recipes, Piper Davis and award-winning pastry chef Ellen Jackson invite you to make popular Grand Central Bakery goods in your own kitchen.

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

Welcome to Jiggers and Shakers! We are a wholesale supply company located in New Orleans offering a full line of bar and restaurant supplies, upscale party and catering supplies, bakery items, janitorial and paper products, glassware and much more. We stock thousands of items. If you are looking for something in particular, please send us a message or call us at 504-733-0024. Whether you are an individual user or a business, we offer the smallest quantities available as well as case and bulk qu

The Best Little From-Scratch Bakery in Texas The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind.  A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking.  What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: •  Apple-Smoked Bacon and Cheddar Scones•  Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!)•  Fourth of July Fried Pies•  Peach Queen Cake with Dulce de Leche Frosting•  Turbo-Charged Brownies with Praline Topping•  All-Sold-Out Chicken Pot Pies•  Kolaches (pillowy yeasted buns with sweet or savory fillings)•  PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

~ DISCONTINUED ~~BRAND NEW in SEALED FACTORY BOX ~from Gary n Di's Bargain Shack by Dessert Whipper ProDiscover the easy way to bring more flavor and appeal to all your desserts. The Dessert Whipper Pro is the fastest, easiest way to make fresh whipped cream, flavored toppings and luscious fillings. Unlike mixing by hand, there's no mess or guessing - ingredients are perfectly blended inside the canister. Received Cooking Club of America award.Complete Set Includes 1 - Dessert Whipper Pro

How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods. Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and EnglishMuffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food. The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake. In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.

The learn-to-bake master class in a book.The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success.This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Crème Mousseline Cake. Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as:Pound Cake • Crème Anglaise • Chiffon Cake • Cheesecake • Classic Puff Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw Fruit Tarts • Linzertorte • Cream Puffs • Chocolate Croissants • Cheese Danish • Basic Butter Cookies • Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia • Blueberry Muffins • Scones • Flourless Chocolate Cake • Cheese Souffles • Miniature Cake Petits Fours • Apple Strudel • Napoleons • Rolled Fondant • Bûche de Noël • Éclairs • Mushroom JalousieCopious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including:Troubleshooting Tarts and Pies • Baking "Blind" • Making Liquid Fondant • Coating a Cake with Hot Icing • Assembling a Layer Cake without Using a Cake Stand • Decorating a Cake with a Caramel Cage • Coloring Marzipan • Making a Rolled Cake • Decorating Cookies with Colored Sugar • Filling and Using a Pastry Bag • Kneading Wet Dough in a Food Processor • Scoring Dough • Shaping a Fougasse • Repairing Chocolate Mixtures that Have Seized • Cooking Sugar Syrup to the Soft Ball StageThorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.

The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep How to make a tender and flaky pie crust in under three minutes How to make the best brownie ever into a crustless tart with puddles of ganache Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more Detailed information on ingredients and equipment, previously available only to professionals The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart Pointers for Success follow the recipes, guaranteeing perfect results every time

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Keeps at least 3 months. Refrigerate to prolong shelf-life. On the cake, they are fine unrefrige