Milk Street Bakes
A Baking Book with 200 Sweet and Savory Recipes
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- $19.99
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- $19.99
Publisher Description
Turn your kitchen into the world's best bakery with this "comprehensive [and] extraordinarily useful" collection of 200 sweet and savory baking recipes from the James Beard Award-winning team at Milk Street (Booklist, starred review)
The American baking repertoire may be unparalleled in our claim to pies, biscuits, and cakes. But step off a plane in London, Mexico City, Istanbul, or Paris, and you realize how much more there we can learn about the art of simple, delicious baked goods.
We found a simple Spanish almond cake that uses no wheat flour. Loaf cakes that balance the sugar with slightly-bitter rye. Super-creamy Basque cheesecake that requires no water bath. Mexican sweet corn cake made in a blender. Or Catalan biscotti, sticky chocolate cake from Sweden, and crispy spinach and cheese borek from Türkiye.
We also include forgotten American recipes such as maple-glazed hermits and new classics such as peanut butter banana cream pie. And we go beyond sweets to include yeasted breads, savory tarts, pizzas, and flatbreads (some made in a skillet in minutes).
Most of these recipes are easier than you’d think, from beer pretzels to Danish dream cake. But in baking, the little things count—so Milk Street is here to help you avoid pitfalls with recipes that you can count on.
Our promise to you is that you will become the best baker you know!
PUBLISHERS WEEKLY
Milk Street founder Kimball (Milk Street 365) serves up a functional and scientifically minded collection of baking recipes that promise to be "much easier than you would think." A comprehensive introduction covers everything from weighing versus scooping flour to the most useful ramekin size (six ounces). The recipes themselves range from American classics (drop biscuits and coconut layer cake) to choices from abroad—including Bolivian cornbread, a braided German dough with roasted winter squash, and Chinese sesame-scallion bread. Chapters are logically organized, though one could quibble that several entries in the flatbreads chapter, including Italian piadine and Turkish yufka, are not baked but cooked on the stovetop. A chapter on "pizza plus" offers several types of focaccia and a lesson on dough hydration, as well as Greek spanakopita made with phyllo and Colombian empanadas. Sweets include a salted peanut and caramel tart, a "burnt" Basque cheesecake, and chocolate chip cookies made heartier with rye flour. Many of the recipes come with step-by-step photographs, making this an excellent primer for beginners, while the wide range of flavors and techniques means that even experienced bakers will find plenty that's new. Devotees of the Milk Street brand will not be disappointed.
