Duff Bakes

Duff Bakes

Think and Bake Like A Pro at Home

eBook - 2015
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An inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the New York TimesDuff BakesDuff Bakes includes chapters on different types of pastry dough, a variety of cookies, brownies, muffins, bread, biscuits, pies, cakes and cake decorating, gluten-free and vegan desserts, and much more.Duff provides 130 recipes for a diverse range of goodies, including nutter butter cookies, white chocolate blondies, apple streusel muffins, cereal bars, bacon jalapeno biscuits, banana bourbon cream pie, zucchini lemon cake, and savory bread pudding. Here are a few classics as well, like a re-make of the childhood favorite, Twinkies. Duff Bakes will help both novices and seasoned bakers master the best, most delicious home baked goods, build on their baking successes, hone their skills, and understand the science behind the fundamentals of baking.
Publisher: New York :, HarperCollins,, 2015.
ISBN: 9780062349798
0062349791
Characteristics: text file
1 online resource.
Summary: An inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the New York TimesDuff BakesDuff Bakes includes chapters on different types of pastry dough, a variety of cookies, brownies, muffins, bread, biscuits, pies, cakes and cake decorating, gluten-free and vegan desserts, and much more.Duff provides 130 recipes for a diverse range of goodies, including nutter butter cookies, white chocolate blondies, apple streusel muffins, cereal bars, bacon jalapeno biscuits, banana bourbon cream pie, zucchini lemon cake, and savory bread pudding. Here are a few classics as well, like a re-make of the childhood favorite, Twinkies. Duff Bakes will help both novices and seasoned bakers master the best, most delicious home baked goods, build on their baking successes, hone their skills, and understand the science behind the fundamentals of baking.

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bettykato
Jan 27, 2016

Nice photography & an entertaining style of writing. That's my only positive comment. I tried "Banana Cream Pie with Pretzel Crust", pg.167, because the combo of chocolate & pretzels with banana cream pie sounded great. I assumed a TV personality chef would have well-tested methods. Wrong!! Pretzel crust would not hold together. Using only yolks instead of whole eggs did nothing to improve the cream filling or keep it firm -- plus the method was more difficult than the 'old-school' Better Homes & Gardens cookbook. Why did I assume the melted chocolate layer would somehow stay soft?? No ...it returned to it's original rock-like state so I had to pound my fork into it on my plate to break it up. (Ditto for my guests!!!) Nothing about the method prevented the bananas from turning black. It's down the garbage disposal now.
I won't waste my time trying more of Duff's or Sarah's recipes.

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