2017, ISBN: 9781439187203

Taschenbuch, Gebundene Ausgabe

Free Press, 7/15/2008. First Edition. Paperback. Very Good. 9x6x0. First edition paperback with full number line. Some very light shelf wear, otherwise a good clean copy, appears almost… Mehr…

Free Press, 7/15/2008. First Edition. Paperback. Very Good. 9x6x0. First edition paperback with full number line. Some very light shelf wear, otherwise a good clean copy, appears almost like new!, Free Press, 7/15/2008, 3, London: Piatkus. New. 2016. Reprint; First Printing. Paperback. First printing in this edition with full number line, 2016. Nice tight, flat copy, no names or marks inside. Brand new unopened book. Cover design by blacksheep with photo courtesy of plainpicture/BY. ; The Key Trilogy; Vol. 1; 352 pages; Artistic, soulful Malory Price is in danger of losing her job as manager of an art gallery in Pleasant Valley, Pennsylvania. So when she receives an invitation to a cocktail party at a gothic mansion overlooking the town it is an intriguing distraction. But when she arrives, there are only two other guests present. On the surface, the three women have nothing in common, but their mysterious hosts offer them a challenge - discover three magical keys that legend has it will unlock the trapped souls of three demigoddesses. Their reward: a milion dollars each. Three women. Three keys to find. If one fails, they all lose. If they all succeed - money, power and a new destiny awaits. ., Piatkus, 2016, 6, Lincolnwood, Illinois: Publications International, 2000. 1st Edition . Soft cover. Very Good/Very Good. 4to - over 9¾ - 12" tall. First Edition (Number Line With The One Present). Light Wear With No Chips, Tears Or Writing. Clear Jacket With Light Wear., Publications International, 2000, 3, New York: Riverhead Books, 2013. Hardcover. Near Fine in Near Fine dust jacket. 263 pages. This book explores how "Dancing in the Street" was popularized in the 1960's and integrated into the changes taking place, politically and socially. Thin black line on bottom page edges. Light rubbing to top spine area of dust jacket. ; 6 1/4 x 9 1/4, Riverhead Books, 2013, 4, Bloomsbury, UK, 2017. Medium Trade Paperback. Very Good. Medium Trade Paperback. 118 pages. *** PUBLISHING DETAILS: Bloomsbury, UK, 2017. *** CONDITION: This book is in very good condition. More specifically: Covers have light creasing. Corners of covers are lightly bumped. Spine is uncreased. . Pages are clean and unmarked and in excellent condition. *** ABOUT THIS BOOK: A perennial bestseller in the wizarding world and one of the most popular books in the Hogwarts School library, Quidditch Through the Ages contains all you will ever need to know about the history, the rules - and the breaking of the rules - of the noble sport of Quidditch. Packed with fascinating facts, this definitive guide by the esteemed Quidditch writer Kennilworthy Whisp charts the game's history from its early origins in the medieval mists on Queerditch Marsh, through to the modern-day sport loved by so many wizard and Muggle families around the world. With comprehensive coverage of famous Quidditch teams, the commonest fouls, the development of racing brooms, and much more, this is a must-have sporting bible for all Harry Potter fans, Quidditch lovers and players, whether the weekend amateur or the seasoned Chudley Cannons season-ticket holder. This brand new edition of the most famous sports book in the wizarding world pairs J.K. Rowling's original text, with gorgeous jacket art by Jonny Duddle and line illustrations throughout by Tomislav Tomic. *** Quantity Available: 1. Category: Children & Young Adult; Teenage Fiction; ISBN/EAN: 9781408883082. Inventory No: 23010255.. 9781408883082, Bloomsbury, 2017, 3, HarperEntertainment, 1998-07-08. First Edition. Hardcover. Very Good. 8x0x9. Hardcover with dust jacket in very good condition! First edition with full number line. Some very light shelf wear, including slight rubbing on dust jacket, otherwise a good clean copy, appears almost like new!, HarperEntertainment, 1998-07-08, 3, New York: Dodd, Mead & Company, 1970. Ex-Library. Illus. by Cvr Art By Mort Kunstler. Good++. Hardcover. First Printing. 8 1/4" X 5 1/2". X-library: date sheet, stamp & Upc sticker on fep. Light cornerwear, light soil on fore & bottom edges, light brown stain line on top edge. Clean text. Dust jacket in a mylar cover and taped down to covers. 184 pages, clean text.., Dodd, Mead & Company, 1970, 2.5, Stewart, Tabori and Chang. Very Good. Hardcover. 2012. 224 pages. <br>In their third cookbook, Baked Elements: Our 10 Fa vorite Ingredients, acclaimed authors Matt Lewis and Renato Polia fito present 75 inventive new recipes revolving solely around the ir 10 most-loved ingredients--from peanut butter and caramel to m alt and booze. Lewis and Poliafito celebrate these favorite eleme nts--chocolate, for instance, or bananas--baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-nig ht celebrations, and weekend get-togethers. Complete with the sig nature stories and commentary that fans adore, chapters also incl ude feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements: From the writers of my favo rite baking books of all time, a must-own for any baking enthusia st. --Zoe Deschanel Lewis and Poliafito approach their recipes w ith enthusiasm and dedication. --Boston Globe It's official. I' m a goner. I love this cookbook. . . . While many restaurant past ry chefs around the country are out there pushing the envelope an d falling off the cutting edge adding savory ingredients to decon structed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approach able and delicious baked creations to satisfy any craving. --Aust in Chronicle Nobody, nobody has a better grasp on the kinds of r ecipes that make people happily gum up the pages of a book with c ookie dough or retire their grandmother's famous recipe for cinna mon rolls (because it didn't include pumpkin) than the Baked guys . This book is full of the stuff of American bakery-case dreams. --Deb Perelman, creator of Smitten Kitchen Not a page goes by w ithout some personal anecdote, tip, or bit of advice that makes e very recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layou t that makes finding old favorites easy and choosing new treats a breeze. --Serious Eats Editorial Reviews About the Author Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise from f ans across the country. They have been featured on Oprah, the TOD AY show, the Food Network, and the Martha Stewart Show. Their pre vious books include Baked and Baked Explorations. Lewis and Polia fito live in New York City. Excerpt. ® Reprinted by permission. All rights reserved. Baked Elements Our 10 Favorite Ingredients By Matt Lewis, Renato Poliafito, Tina Rupp Abrams Books Copyri ght © 2012 Matt Lewis and Renato Poliafito All rights reserved. I SBN: 978-1-58479-985-6 Contents Introduction: A Tale of Two Kitc hens, Everything You Need to Know to Get Baked, 1 PEANUT BUTTER , Good Morning Sunshine Bars, Crunchy Peanut Butter Banana Brea d, Homemade Peanut Butter, Oopsy Daisy Cake, Oatmeal Peanut Bu tter Chocolate Chip Scones, Peanut Butter Chocolate Whirligigs, Bale Bars, 2 LEMON AND LIME, Lime Angel Food Cake with Lime Gl aze, Sunrise Key Lime Tarts, Lemon Lime Champagne Granita, Lim e Tarragon Cookies with White Chocolate Lime Topping, Lemon Shak er Pie, Lemon Pistachio Cornmeal Muffins, 3 CARAMEL, Caramel: Variations on a Theme, Dulce de Leche, Classic Caramel Sauce, Sweet and Salty Caramel Sauce, Antique Caramel Cake, Caramel Co conut Cluster Bars, Classic Crème Brûlée with Caramelized Brown Sugar, Alfajores, Easy Candy Bar Tart, Turtle Thumbprint Cooki es, 4 BOOZE, Bourbon, Vanilla, and Chocolate Milk Shakes, Lacy Panty Cakes with Whiskey Sauce, Triple Rum Black Pepper Cake, Simple Chocolate Whiskey Tart with Whiskey Whipped Cream, Whiske y Peach Upside-Down Cake, S'more-Style Chocolate Whiskey Pudding with Whiskey Marshmallow Topping, 5 PUMPKIN, Toasted Pumpkin S eed Brittle, Pumpkin Almond Cake with Almond Butter Frosting, H omemade Pumpkin Puree, Chocolate-Chunk Pumpkin Bread Pudding, P umpkin Cinnamon Rolls, Pumpkin Cheesecake Bars, Pumpkin Harvest Dunking Cookies, 6 MALTED MILK POWDER, Devil Dogs with Malted Buttercream Filling, Malted Vanilla Milk Shakes, Malted Milk Ch ocolate Pots de Crème, Milk Chocolate Malt Semifreddo with Choco late Syrup, Malted Madeleines, Vanilla Bean Malt Cake, 7 CINNA MON, Classic Carrot Cake with Cinnamon Cream Cheese Frosting, W hole-Wheat Cinnamon Sugar Pretzels, Spicy Brownies, Brown Butte r Snickerdoodles, Cinnamon Chocolate Soufflés, Holiday Spice Ca ke with Eggnog Buttercream, Cinnamon Spritz Sandwich Cookies, 8 CHEESE, Orange Almond Ricotta Cheesecake, Cheddar Corn Soufflé , Poppy Seed Pound Cake with Brown Butter Glaze, Lemon and Blac k Pepper Quiche, Lemon Pecorino Pepper Icebox Cookies, Chocolat e Cheesecake Muffins, Cream Cheese Chocolate Snacking Cookies, Cheesy Focaccia with Caramelized Onions and Sautéed Spinach, 9 C HOCOLATE, Chocolate Mayonnaise Cupcakes, Mile-High Chocolate Ca ke with Vanilla Buttercream, Candy Bar Cookies, Chocolate-Chip Orange Panettone, Chewy Chocolate Mint Cookies with Chocolate Ch unks, Tunnel of Hazelnut Fudge Cake, Brooksters, Simple Chocol ate Syrup, Chocolate Velvet Walnut Fudge with Olive Oil and Fleu r de Sel, 10 BANANA, Bananas Cake, Banana Mousse Parfaits, Ba nana Whoopie Pies, Chocolate Banana Tart, Banana Caramel Puddin g with Meringue Topping, Banana in a Blanket, Honey Banana Popp y Seed Bread, Acknowledgments, Sources, Conversion Charts, In fographic Source Notes, Index, CHAPTER 1 PEANUT BUTTER If yo u have ever woken up with a slight hangover and a dubious, half-r emembered, half-eaten jar of peanut butter at your side, we can e mpathize. We have lived this shame. Peanut butter is a surprising ly nimble comfort food, able to combine with almost any form of d essert (cakes, cookies, icings, macaroons, ice cream) in a beauti ful all-encompassing embrace. We take its comfort often. Of cours e, there are naysayers, and we ignore them. If you dislike peanut butter, chances are you also dislike angels and puppies and we p ity you. We are fans of both the nostalgia brands like Skippy and Peter Pan and the all-natural stuff (we are finally getting used to stirring the oil back into the paste). Slow, restful weekends were virtually invented for peanut butter snack time - whether d irectly from the jar or as part of a cookie - and in our lazy day dreams, the rivers are alive with smooth, crunchy, and toasty pea nut butter. GOOD MORNING SUNSHINE BARS WE RARELY IDENTIFY our f avorite recipes for the simple reason that they change all the ti me based on mood, environment, and time of year. Therefore, we co nsider it a slightly big deal to induct this recipe into the rare fied kingdom of Matt and Renato's All-Time Favorite Recipes, whic h is neither a book nor a file nor a thing, but just a place in o ur collective minds. The recipe itself is embarrassingly simple - really, just cereal (therefore making these bars a perfectly pla usible breakfast solution), peanut butter, peanuts, and chocolate . Combined, these ingredients make a bar that is absurdly transce ndental - salty, sweet, crunchy, and addictive, with nods to some purer form of childhood nostalgia (think bake sales and campfire tales) - yet uniquely current, like an Eames chair. We make them for afternoon snacks, for parties, for romantic dates, for large events. In fact, there is rarely an occasion not to make these b ars. We actually prefer them in the morning, with a hearty cup of coffee. The world just seems like a better place when you wake u p with our Good Morning Sunshine Bars. Yield: 24 bars BAKED NOT E:Though it might be tempting to cover the entire surface of the bar in chocolate as opposed to making just a few chocolate stripe s or zigzags, we encourage you to refrain. Too much chocolate obs cures some of the peanut flavor and crunch, thereby diluting the whole Good Morning Sunshine Bar experience. 6 cups crunchy, plai n cereal (Rice Chex or something similar works best) 1 ¼ cups sal ted peanuts, coarsely chopped 1 cup firmly packed dark brown suga r 1 cup light corn syrup 1 cup smooth peanut butter (see this pag e) 1 tablespoon pure vanilla extract 1½ teaspoons salt 6 ounces g ood-quality milk chocolate, chopped Butter the bottom and sides of a 9-by-13- inch baking pan. Line the pan with parchment paper so that the paper overhangs the pan on two sides. Butter the parc hment. Place the cereal and peanuts in a large bowl and use your hands to toss together until mixed well. In a medium saucepan o ver medium heat, stir together the sugar and corn syrup. Bring th e mixture to a boil for one full minute. Remove from the heat and stir in the peanut butter, vanilla, and salt. Stir until the mix ture is combined. Pour the sugar mixture over the cereal mixture and use a spoon or well-greased hands (be careful as the liquid may still be very hot) to toss until the cereal is completely coa ted with the sugar mixture. Turn the mixture out into the prepar ed pan. Grease your hands and press the mixture into the bottom o f the pan, being careful not to crush the cereal. Allow the mixtu re to cool to room temperature (if you wish to speed this process , you may place the entire pan in the refrigerator for 15 to 20 m inutes). Melt the chocolate in a microwave or double boiler. Use a spoon or piping bag to decorate the tops of the bars in a stri pe or zigzag pattern. Allow the chocolate to set. Lift the bars out of the pan using the parchment paper overhang, cut them into approximately 3-by-1½-inch rectangles (i.e., candy bars). The ba rs can be stored at room temperature, in an airtight container, f or up to 3 days. If the weather is hot and humid, you might want to keep them in the refrigerator instead. CRUNCHY PEANUT BUTTER BANANA BREAD ALL THINGS CONSIDERED, we are still waiting for a l oaf craze to take hold. We think the simple yet versatile loaf ca ke or bread (as in banana bread, zucchini bread, etc.) deserves t he same kind of mania usually reserved for cupcakes and French ma caroons. Though not as naturally attractive as some of the other more popular baked goods, loaf cakes have a lot going for them. T hey are almost always easy to prepare, simple enough to scale up for multiples, and effortless to cart around (have you ever tried to drive a three-layer buttercream-filled cake forty-three miles in an un-air-conditioned car?). This loaf is really the culminat ion of our favorite things: peanut butter, bananas, and chocolate . It's moist and nicely textured and we think it is one of those anytime, anywhere snacks that make life seem a little kinder. Yi eld: One 9-by-5-inch loaf BAKED NOTE:We suppose you could substi tute smooth peanut butter for the crunchy peanut butter in this r ecipe, but we would rather you stick with the crunchy. It provide s a lovely texture. In fact, if you crave even more texture, we s uggest adding about ¼ cup chopped and salted peanuts to the batte r. 1 ½ cups plus 1 tablespoon all-purpose flour, divided 1 cup p lus 1 tablespoon sugar 1 teaspoon salt 1 teaspoon baking soda 1 r ounded cup mashed bananas (2 ½ to 3 bananas) ½ cup vegetable oil 2 large eggs ¼ cup whole milk 1 cup crunchy peanut butter (see th is page) 4 ounces (about 2/3 cup) semisweet chocolate chips Preh eat the oven to 350 degrees F and position the rack in the center . Butter a 9-by-5-inch loaf pan, dust it with flour, and knock ou t the excess flour. In a large bowl, whisk together 1 ½ cups flo ur, the sugar, salt, and baking soda. In another large bowl, whi sk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture. Make a well i n the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until j ust combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in to the center comes out with a few moist crumbs. Let the loaf co ol in the pan for 15 minutes, then turn out onto a rack to cool c ompletely. The loaf can be stored at room temperature, in an air tight container or wrapped tightly, for up to 3 days. HOMEMADE P EANT BUTTER HOMEMADE PEANUT BUTTER is delightful. It is uncompli cated in a way that feels charming and wholesome without seeming precious or twee. It is also quick, requiring just a few spins ar ound the food processor, and exceedingly adaptable - smooth or ch unky, salty or subtle, skins or no skins. And lastly, of course, it makes a great base that plays well with others like cayenne, c ocoa powder, and chocolate (white, milk, or dark). Of course, hom emade peanut butter is only going to be as good as the peanuts yo u start with, so taste test with gusto. Great-tasting peanuts mak e great-tasting peanut butter, with a brightness and zing that mo st jarred varieties cannot match. Yield: Approximately 2 cups B AKED NOTE:We like our homemade peanut butter a multitude of ways, but we highly recommend a skins-on approach. The skins add a sub tle flavor, are visually appealing (to us anyway), and are suppos edly healthier. 2 ½ cups (about 14 ounces) home-roasted or store -bought roasted peanuts (see Note) ½ teaspoon salt 2 teaspoons ho ney 1 to 3 teaspoons peanut oil, as needed ¼ to ½ teaspoon fleur de sel, to taste (optional) Place the peanuts in a food processo r. Sprinkle the salt and drizzle the honey over the peanuts. Puls e in 30-second bursts 4 to 5 times until the peanuts are reduced to a thick, pastelike consistency. Scrape down the sides and bott om of the bowl, replace the lid, and process while slowly adding 1 teaspoon of the peanut oil through the feed tube. Continue proc essing for another minute or two until you reach the desired cons istency. If the peanut butter is too thick, slowly add more peanu t oil while pulsing. Once the preferred consistency is reached, s prinkle ¼ teaspoon fleur de sel (if using) over the peanut butter and process again for 5 seconds. Taste, and add more fleur de se l if necessary. Homemade peanut butter can be stored in the refr igerator, tightly covered, for up to 45 days. VARIATION: For chu nky peanut butter, reserve ¼ cup of the nuts, chop them very coar sely, and fold them into the smooth peanut bu, Stewart, Tabori and Chang, 2012, 3, Macmillan. Very Good. 24 x 16 x 2.4 centimetres (0.48. Hardcover. 2011. 243 pages. <br>Did you know that the diet industry gets fatter an d more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why co ffee out of the bum of an Indonesian civet costs $1000 a kilo?! W ell, thank goodness for the world's best-loved science guru, Dr K arl. In his brand new book, Brain Food, he debunks foodie fads, s hines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tast y, colour illustrations, pictures (and only one or two boring dia grams), Brain Food will make you laugh and make you cry - AND mak e you smarter. ., Macmillan, 2011, 3, New York: Threshold Editions. Fine in Fine dust jacket. 2011. First Edition. Hardcover. Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. Her hair was loose, eyes wide, blue T-shirt stark against the pale lines of arching collarbones. I felt the air leave me in a quiet rush. Not because of the way the photo captured her fleeting youth, but because of the way it highlighted the bruise. It was a photo of me. Rachel Price has just one happy memory from her childhood: the moment her father took her hands while playing outside on a cold, snowy day and called her his angel. It was a rare and sacred moment in her young life, one in which she finally felt safe, loved, and protected. But it didn't last long. Years later, Rachel's daughter is the only light in what has become a dark life. Rachel repeats the patterns she learned as a child and exposes her own daughter to those same destructive behaviors. Consumed by an abusive marriage, but secure in the safety of the familiar, she is too afraid to escape. Rachel accepts what her life has become, even as she makes excuses for those who keep her in a constant state of despair and regret. But then, an unexpected phone call from an old friend changes everything. Her ordered world is turned upside down as she's set on a journey that might be her last chance to salvage the life she'd given up on long ago. While new friendships tentatively blossom, Rachel realizes that everything she once believed may be nothing but lies and misunderstandings. But knowing the truth is not as easy as it seems. Sometimes ignorance truly is bliss. As the snow falls and the promise of Christmas redemption nears, Rachel begins to see her entire childhood in a brand-new light and must now decide what her future holds-and what her past really means. Will knowing the truth set her free, or will it condemn her to a life full of regret and "what ifs"? The Snow Angel is a poignant tale about family, forgiveness, and the freedom to live a future free of the past ., Threshold Editions, 2011, 5<

2012, ISBN: 9781439187203

New York: Dodd, Mead & Company, 1970. Ex-Library. Illus. by Cvr Art By Mort Kunstler. Good++. Hardcover. First Printing. 8 1/4" X 5 1/2". X-library: date sheet, stamp & … Mehr…

New York: Dodd, Mead & Company, 1970. Ex-Library. Illus. by Cvr Art By Mort Kunstler. Good++. Hardcover. First Printing. 8 1/4" X 5 1/2". X-library: date sheet, stamp & Upc sticker on fep. Light cornerwear, light soil on fore & bottom edges, light brown stain line on top edge. Clean text. Dust jacket in a mylar cover and taped down to covers. 184 pages, clean text.., Dodd, Mead & Company, 1970, 2.5, HarperEntertainment, 1998-07-08. First Edition. Hardcover. Very Good. 8x0x9. Hardcover with dust jacket in very good condition! First edition with full number line. Some very light shelf wear, including slight rubbing on dust jacket, otherwise a good clean copy, appears almost like new!, HarperEntertainment, 1998-07-08, 3, Macmillan. Very Good. 24 x 16 x 2.4 centimetres (0.48. Hardcover. 2011. 243 pages. <br>Did you know that the diet industry gets fatter an d more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why co ffee out of the bum of an Indonesian civet costs $1000 a kilo?! W ell, thank goodness for the world's best-loved science guru, Dr K arl. In his brand new book, Brain Food, he debunks foodie fads, s hines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tast y, colour illustrations, pictures (and only one or two boring dia grams), Brain Food will make you laugh and make you cry - AND mak e you smarter. ., Macmillan, 2011, 3, Stewart, Tabori and Chang. Very Good. Hardcover. 2012. 224 pages. <br>In their third cookbook, Baked Elements: Our 10 Fa vorite Ingredients, acclaimed authors Matt Lewis and Renato Polia fito present 75 inventive new recipes revolving solely around the ir 10 most-loved ingredients--from peanut butter and caramel to m alt and booze. Lewis and Poliafito celebrate these favorite eleme nts--chocolate, for instance, or bananas--baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-nig ht celebrations, and weekend get-togethers. Complete with the sig nature stories and commentary that fans adore, chapters also incl ude feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements: From the writers of my favo rite baking books of all time, a must-own for any baking enthusia st. --Zoe Deschanel Lewis and Poliafito approach their recipes w ith enthusiasm and dedication. --Boston Globe It's official. I' m a goner. I love this cookbook. . . . While many restaurant past ry chefs around the country are out there pushing the envelope an d falling off the cutting edge adding savory ingredients to decon structed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approach able and delicious baked creations to satisfy any craving. --Aust in Chronicle Nobody, nobody has a better grasp on the kinds of r ecipes that make people happily gum up the pages of a book with c ookie dough or retire their grandmother's famous recipe for cinna mon rolls (because it didn't include pumpkin) than the Baked guys . This book is full of the stuff of American bakery-case dreams. --Deb Perelman, creator of Smitten Kitchen Not a page goes by w ithout some personal anecdote, tip, or bit of advice that makes e very recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layou t that makes finding old favorites easy and choosing new treats a breeze. --Serious Eats Editorial Reviews About the Author Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn to immediate praise from f ans across the country. They have been featured on Oprah, the TOD AY show, the Food Network, and the Martha Stewart Show. Their pre vious books include Baked and Baked Explorations. Lewis and Polia fito live in New York City. Excerpt. ® Reprinted by permission. All rights reserved. Baked Elements Our 10 Favorite Ingredients By Matt Lewis, Renato Poliafito, Tina Rupp Abrams Books Copyri ght © 2012 Matt Lewis and Renato Poliafito All rights reserved. I SBN: 978-1-58479-985-6 Contents Introduction: A Tale of Two Kitc hens, Everything You Need to Know to Get Baked, 1 PEANUT BUTTER , Good Morning Sunshine Bars, Crunchy Peanut Butter Banana Brea d, Homemade Peanut Butter, Oopsy Daisy Cake, Oatmeal Peanut Bu tter Chocolate Chip Scones, Peanut Butter Chocolate Whirligigs, Bale Bars, 2 LEMON AND LIME, Lime Angel Food Cake with Lime Gl aze, Sunrise Key Lime Tarts, Lemon Lime Champagne Granita, Lim e Tarragon Cookies with White Chocolate Lime Topping, Lemon Shak er Pie, Lemon Pistachio Cornmeal Muffins, 3 CARAMEL, Caramel: Variations on a Theme, Dulce de Leche, Classic Caramel Sauce, Sweet and Salty Caramel Sauce, Antique Caramel Cake, Caramel Co conut Cluster Bars, Classic Crème Brûlée with Caramelized Brown Sugar, Alfajores, Easy Candy Bar Tart, Turtle Thumbprint Cooki es, 4 BOOZE, Bourbon, Vanilla, and Chocolate Milk Shakes, Lacy Panty Cakes with Whiskey Sauce, Triple Rum Black Pepper Cake, Simple Chocolate Whiskey Tart with Whiskey Whipped Cream, Whiske y Peach Upside-Down Cake, S'more-Style Chocolate Whiskey Pudding with Whiskey Marshmallow Topping, 5 PUMPKIN, Toasted Pumpkin S eed Brittle, Pumpkin Almond Cake with Almond Butter Frosting, H omemade Pumpkin Puree, Chocolate-Chunk Pumpkin Bread Pudding, P umpkin Cinnamon Rolls, Pumpkin Cheesecake Bars, Pumpkin Harvest Dunking Cookies, 6 MALTED MILK POWDER, Devil Dogs with Malted Buttercream Filling, Malted Vanilla Milk Shakes, Malted Milk Ch ocolate Pots de Crème, Milk Chocolate Malt Semifreddo with Choco late Syrup, Malted Madeleines, Vanilla Bean Malt Cake, 7 CINNA MON, Classic Carrot Cake with Cinnamon Cream Cheese Frosting, W hole-Wheat Cinnamon Sugar Pretzels, Spicy Brownies, Brown Butte r Snickerdoodles, Cinnamon Chocolate Soufflés, Holiday Spice Ca ke with Eggnog Buttercream, Cinnamon Spritz Sandwich Cookies, 8 CHEESE, Orange Almond Ricotta Cheesecake, Cheddar Corn Soufflé , Poppy Seed Pound Cake with Brown Butter Glaze, Lemon and Blac k Pepper Quiche, Lemon Pecorino Pepper Icebox Cookies, Chocolat e Cheesecake Muffins, Cream Cheese Chocolate Snacking Cookies, Cheesy Focaccia with Caramelized Onions and Sautéed Spinach, 9 C HOCOLATE, Chocolate Mayonnaise Cupcakes, Mile-High Chocolate Ca ke with Vanilla Buttercream, Candy Bar Cookies, Chocolate-Chip Orange Panettone, Chewy Chocolate Mint Cookies with Chocolate Ch unks, Tunnel of Hazelnut Fudge Cake, Brooksters, Simple Chocol ate Syrup, Chocolate Velvet Walnut Fudge with Olive Oil and Fleu r de Sel, 10 BANANA, Bananas Cake, Banana Mousse Parfaits, Ba nana Whoopie Pies, Chocolate Banana Tart, Banana Caramel Puddin g with Meringue Topping, Banana in a Blanket, Honey Banana Popp y Seed Bread, Acknowledgments, Sources, Conversion Charts, In fographic Source Notes, Index, CHAPTER 1 PEANUT BUTTER If yo u have ever woken up with a slight hangover and a dubious, half-r emembered, half-eaten jar of peanut butter at your side, we can e mpathize. We have lived this shame. Peanut butter is a surprising ly nimble comfort food, able to combine with almost any form of d essert (cakes, cookies, icings, macaroons, ice cream) in a beauti ful all-encompassing embrace. We take its comfort often. Of cours e, there are naysayers, and we ignore them. If you dislike peanut butter, chances are you also dislike angels and puppies and we p ity you. We are fans of both the nostalgia brands like Skippy and Peter Pan and the all-natural stuff (we are finally getting used to stirring the oil back into the paste). Slow, restful weekends were virtually invented for peanut butter snack time - whether d irectly from the jar or as part of a cookie - and in our lazy day dreams, the rivers are alive with smooth, crunchy, and toasty pea nut butter. GOOD MORNING SUNSHINE BARS WE RARELY IDENTIFY our f avorite recipes for the simple reason that they change all the ti me based on mood, environment, and time of year. Therefore, we co nsider it a slightly big deal to induct this recipe into the rare fied kingdom of Matt and Renato's All-Time Favorite Recipes, whic h is neither a book nor a file nor a thing, but just a place in o ur collective minds. The recipe itself is embarrassingly simple - really, just cereal (therefore making these bars a perfectly pla usible breakfast solution), peanut butter, peanuts, and chocolate . Combined, these ingredients make a bar that is absurdly transce ndental - salty, sweet, crunchy, and addictive, with nods to some purer form of childhood nostalgia (think bake sales and campfire tales) - yet uniquely current, like an Eames chair. We make them for afternoon snacks, for parties, for romantic dates, for large events. In fact, there is rarely an occasion not to make these b ars. We actually prefer them in the morning, with a hearty cup of coffee. The world just seems like a better place when you wake u p with our Good Morning Sunshine Bars. Yield: 24 bars BAKED NOT E:Though it might be tempting to cover the entire surface of the bar in chocolate as opposed to making just a few chocolate stripe s or zigzags, we encourage you to refrain. Too much chocolate obs cures some of the peanut flavor and crunch, thereby diluting the whole Good Morning Sunshine Bar experience. 6 cups crunchy, plai n cereal (Rice Chex or something similar works best) 1 ¼ cups sal ted peanuts, coarsely chopped 1 cup firmly packed dark brown suga r 1 cup light corn syrup 1 cup smooth peanut butter (see this pag e) 1 tablespoon pure vanilla extract 1½ teaspoons salt 6 ounces g ood-quality milk chocolate, chopped Butter the bottom and sides of a 9-by-13- inch baking pan. Line the pan with parchment paper so that the paper overhangs the pan on two sides. Butter the parc hment. Place the cereal and peanuts in a large bowl and use your hands to toss together until mixed well. In a medium saucepan o ver medium heat, stir together the sugar and corn syrup. Bring th e mixture to a boil for one full minute. Remove from the heat and stir in the peanut butter, vanilla, and salt. Stir until the mix ture is combined. Pour the sugar mixture over the cereal mixture and use a spoon or well-greased hands (be careful as the liquid may still be very hot) to toss until the cereal is completely coa ted with the sugar mixture. Turn the mixture out into the prepar ed pan. Grease your hands and press the mixture into the bottom o f the pan, being careful not to crush the cereal. Allow the mixtu re to cool to room temperature (if you wish to speed this process , you may place the entire pan in the refrigerator for 15 to 20 m inutes). Melt the chocolate in a microwave or double boiler. Use a spoon or piping bag to decorate the tops of the bars in a stri pe or zigzag pattern. Allow the chocolate to set. Lift the bars out of the pan using the parchment paper overhang, cut them into approximately 3-by-1½-inch rectangles (i.e., candy bars). The ba rs can be stored at room temperature, in an airtight container, f or up to 3 days. If the weather is hot and humid, you might want to keep them in the refrigerator instead. CRUNCHY PEANUT BUTTER BANANA BREAD ALL THINGS CONSIDERED, we are still waiting for a l oaf craze to take hold. We think the simple yet versatile loaf ca ke or bread (as in banana bread, zucchini bread, etc.) deserves t he same kind of mania usually reserved for cupcakes and French ma caroons. Though not as naturally attractive as some of the other more popular baked goods, loaf cakes have a lot going for them. T hey are almost always easy to prepare, simple enough to scale up for multiples, and effortless to cart around (have you ever tried to drive a three-layer buttercream-filled cake forty-three miles in an un-air-conditioned car?). This loaf is really the culminat ion of our favorite things: peanut butter, bananas, and chocolate . It's moist and nicely textured and we think it is one of those anytime, anywhere snacks that make life seem a little kinder. Yi eld: One 9-by-5-inch loaf BAKED NOTE:We suppose you could substi tute smooth peanut butter for the crunchy peanut butter in this r ecipe, but we would rather you stick with the crunchy. It provide s a lovely texture. In fact, if you crave even more texture, we s uggest adding about ¼ cup chopped and salted peanuts to the batte r. 1 ½ cups plus 1 tablespoon all-purpose flour, divided 1 cup p lus 1 tablespoon sugar 1 teaspoon salt 1 teaspoon baking soda 1 r ounded cup mashed bananas (2 ½ to 3 bananas) ½ cup vegetable oil 2 large eggs ¼ cup whole milk 1 cup crunchy peanut butter (see th is page) 4 ounces (about 2/3 cup) semisweet chocolate chips Preh eat the oven to 350 degrees F and position the rack in the center . Butter a 9-by-5-inch loaf pan, dust it with flour, and knock ou t the excess flour. In a large bowl, whisk together 1 ½ cups flo ur, the sugar, salt, and baking soda. In another large bowl, whi sk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture. Make a well i n the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until j ust combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in to the center comes out with a few moist crumbs. Let the loaf co ol in the pan for 15 minutes, then turn out onto a rack to cool c ompletely. The loaf can be stored at room temperature, in an air tight container or wrapped tightly, for up to 3 days. HOMEMADE P EANT BUTTER HOMEMADE PEANUT BUTTER is delightful. It is uncompli cated in a way that feels charming and wholesome without seeming precious or twee. It is also quick, requiring just a few spins ar ound the food processor, and exceedingly adaptable - smooth or ch unky, salty or subtle, skins or no skins. And lastly, of course, it makes a great base that plays well with others like cayenne, c ocoa powder, and chocolate (white, milk, or dark). Of course, hom emade peanut butter is only going to be as good as the peanuts yo u start with, so taste test with gusto. Great-tasting peanuts mak e great-tasting peanut butter, with a brightness and zing that mo st jarred varieties cannot match. Yield: Approximately 2 cups B AKED NOTE:We like our homemade peanut butter a multitude of ways, but we highly recommend a skins-on approach. The skins add a sub tle flavor, are visually appealing (to us anyway), and are suppos edly healthier. 2 ½ cups (about 14 ounces) home-roasted or store -bought roasted peanuts (see Note) ½ teaspoon salt 2 teaspoons ho ney 1 to 3 teaspoons peanut oil, as needed ¼ to ½ teaspoon fleur de sel, to taste (optional) Place the peanuts in a food processo r. Sprinkle the salt and drizzle the honey over the peanuts. Puls e in 30-second bursts 4 to 5 times until the peanuts are reduced to a thick, pastelike consistency. Scrape down the sides and bott om of the bowl, replace the lid, and process while slowly adding 1 teaspoon of the peanut oil through the feed tube. Continue proc essing for another minute or two until you reach the desired cons istency. If the peanut butter is too thick, slowly add more peanu t oil while pulsing. Once the preferred consistency is reached, s prinkle ¼ teaspoon fleur de sel (if using) over the peanut butter and process again for 5 seconds. Taste, and add more fleur de se l if necessary. Homemade peanut butter can be stored in the refr igerator, tightly covered, for up to 45 days. VARIATION: For chu nky peanut butter, reserve ¼ cup of the nuts, chop them very coar sely, and fold them into the smooth peanut bu, Stewart, Tabori and Chang, 2012, 3, New York: Threshold Editions. Fine in Fine dust jacket. 2011. First Edition. Hardcover. Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. Her hair was loose, eyes wide, blue T-shirt stark against the pale lines of arching collarbones. I felt the air leave me in a quiet rush. Not because of the way the photo captured her fleeting youth, but because of the way it highlighted the bruise. It was a photo of me. Rachel Price has just one happy memory from her childhood: the moment her father took her hands while playing outside on a cold, snowy day and called her his angel. It was a rare and sacred moment in her young life, one in which she finally felt safe, loved, and protected. But it didn't last long. Years later, Rachel's daughter is the only light in what has become a dark life. Rachel repeats the patterns she learned as a child and exposes her own daughter to those same destructive behaviors. Consumed by an abusive marriage, but secure in the safety of the familiar, she is too afraid to escape. Rachel accepts what her life has become, even as she makes excuses for those who keep her in a constant state of despair and regret. But then, an unexpected phone call from an old friend changes everything. Her ordered world is turned upside down as she's set on a journey that might be her last chance to salvage the life she'd given up on long ago. While new friendships tentatively blossom, Rachel realizes that everything she once believed may be nothing but lies and misunderstandings. But knowing the truth is not as easy as it seems. Sometimes ignorance truly is bliss. As the snow falls and the promise of Christmas redemption nears, Rachel begins to see her entire childhood in a brand-new light and must now decide what her future holds-and what her past really means. Will knowing the truth set her free, or will it condemn her to a life full of regret and "what ifs"? The Snow Angel is a poignant tale about family, forgiveness, and the freedom to live a future free of the past ., Threshold Editions, 2011, 5<

2011, ISBN: 9781439187203

New York: Threshold Editions. Fine in Fine dust jacket. 2011. First Edition. Hardcover. Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. Her hair w… Mehr…

New York: Threshold Editions. Fine in Fine dust jacket. 2011. First Edition. Hardcover. Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. Her hair was loose, eyes wide, blue T-shirt stark against the pale lines of arching collarbones. I felt the air leave me in a quiet rush. Not because of the way the photo captured her fleeting youth, but because of the way it highlighted the bruise. It was a photo of me. Rachel Price has just one happy memory from her childhood: the moment her father took her hands while playing outside on a cold, snowy day and called her his angel. It was a rare and sacred moment in her young life, one in which she finally felt safe, loved, and protected. But it didn't last long. Years later, Rachel's daughter is the only light in what has become a dark life. Rachel repeats the patterns she learned as a child and exposes her own daughter to those same destructive behaviors. Consumed by an abusive marriage, but secure in the safety of the familiar, she is too afraid to escape. Rachel accepts what her life has become, even as she makes excuses for those who keep her in a constant state of despair and regret. But then, an unexpected phone call from an old friend changes everything. Her ordered world is turned upside down as she's set on a journey that might be her last chance to salvage the life she'd given up on long ago. While new friendships tentatively blossom, Rachel realizes that everything she once believed may be nothing but lies and misunderstandings. But knowing the truth is not as easy as it seems. Sometimes ignorance truly is bliss. As the snow falls and the promise of Christmas redemption nears, Rachel begins to see her entire childhood in a brand-new light and must now decide what her future holds-and what her past really means. Will knowing the truth set her free, or will it condemn her to a life full of regret and "what ifs"? The Snow Angel is a poignant tale about family, forgiveness, and the freedom to live a future free of the past ., Threshold Editions, 2011, 5<

2011, ISBN: 1439187207

Gebundene Ausgabe

[EAN: 9781439187203], Used, good, [PU: Threshold Editions, New York], FICTION CHRISTMAS, Jacket, Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. He… Mehr…

[EAN: 9781439187203], Used, good, [PU: Threshold Editions, New York], FICTION CHRISTMAS, Jacket, Deckle-edged. 279 pages. The woman in the picture was so young she looked like a child. Her hair was loose, eyes wide, blue T-shirt stark against the pale lines of arching collarbones. I felt the air leave me in a quiet rush. Not because of the way the photo captured her fleeting youth, but because of the way it highlighted the bruise. It was a photo of me. Rachel Price has just one happy memory from her childhood: the moment her father took her hands while playing outside on a cold, snowy day and called her his angel. It was a rare and sacred moment in her young life, one in which she finally felt safe, loved, and protected. But it didn't last long. Years later, Rachel's daughter is the only light in what has become a dark life. Rachel repeats the patterns she learned as a child and exposes her own daughter to those same destructive behaviors. Consumed by an abusive marriage, but secure in the safety of the familiar, she is too afraid to escape. Rachel accepts what her life has become, even as she makes excuses for those who keep her in a constant state of despair and regret. But then, an unexpected phone call from an old friend changes everything. Her ordered world is turned upside down as she's set on a journey that might be her last chance to salvage the life she'd given up on long ago. While new friendships tentatively blossom, Rachel realizes that everything she once believed may be nothing but lies and misunderstandings. But knowing the truth is not as easy as it seems. Sometimes ignorance truly is bliss. As the snow falls and the promise of Christmas redemption nears, Rachel begins to see her entire childhood in a brand-new light and must now decide what her future holds-and what her past really means. Will knowing the truth set her free, or will it condemn her to a life full of regret and "what ifs"? The Snow Angel is a poignant tale about family, forgiveness, and the freedom to live a future free of the past, Books<