{"title":"Cooking - Courses \u0026 Dishes - Bread","description":"\u003cp\u003eUncover the best Food Course Cookbook, Bread Machine \u0026amp; Sourdough Recipes. Explore cooking books, Mediterranean diet, vegan recipes \u0026amp; best-selling books at our online bookstore!\u003c\/p\u003e","products":[{"product_id":"the-essential-home-ground-flour-book-learn-complete-milling-and-baking-techniques-includes-100-delicious-recipes-9780778805342","title":"The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes","description":"\u003cp\u003e \u003cb\u003eHow to create flour at home.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. 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Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their \"baker's intuition\" and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, \u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Maurizio Leo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/08\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 432\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.70h x 9.30w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593138410\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/03\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMaurizio Leo\u003c\/b\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \u003ci\u003eFood52\u003c\/i\u003e, and a regular contributor to the King Arthur Baking blog. 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Featured recipes include: \u003cbr\u003e- Roasted Garlic and Rosemary Bread\u003cbr\u003e- Cinnamon Raisin Swirl\u003cbr\u003e- Blistered Asiago Rolls with Sweet Apples and Rosemary\u003cbr\u003e- Multigrain Sandwich Bread\u003cbr\u003e- No-Knead Tomato Basil Focaccia\u003cbr\u003e- Raspberry Gingersnap Twist\u003cbr\u003e- Sunday Morning Bagels\u003cbr\u003e- and so many more! \u003cp\u003e\u003c\/p\u003eWith the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. 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She is also the author of \u003ci\u003eThe Clever Cookbook\u003c\/i\u003e. She was classically trained at the International Culinary Center and worked as a private chef. Emilie's work has been featured online in \u003ci\u003eOprah Magazine\u003c\/i\u003e, \u003ci\u003eWomen's Health Magazine, \u003c\/i\u003e \u003ci\u003eThe Huffington Post\u003c\/i\u003e, \u003ci\u003eFood 52\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eToday Food\u003c\/i\u003e and in the pages of Artful Blogging magazine. She was a finalist for \"best food photography\" in the annual Saveur Blog Awards. She is also an editor for the digital cooking publication feedfeed. 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Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker. \u003cp\u003e\u003c\/p\u003eAt the heart of \u003ci\u003eThe King Arthur Baking Company Big Book of Bread \u003c\/i\u003eis the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following: \u003cbr\u003e -Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers\u003cbr\u003e -Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread\u003cbr\u003e -Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl\u003cbr\u003e -Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf\u003cbr\u003e -Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns\u003cbr\u003e -\"Fancy\" Breads: Basic Babka, Big Sticky Bun, Stollen\u003cbr\u003e -Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe King Arthur Baking Company Big Book of Bread \u003c\/i\u003edemystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e King Arthur Baking Company\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/22\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 464\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.00h x 8.50w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668009741\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 09\/15\/2024 pg. 6\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eKing Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people--bakers of all levels--every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"King Arthur Baking Company \/ Hardcover \/ English","offer_id":47278778089629,"sku":"9781668009741","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ca5bee8f-0239-401c-98b2-e5a06af68746.jpg?v=1759857671"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-9781607742739","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. \u003cp\u003e\u003c\/p\u003e Whether you're a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. \u003cp\u003e\u003c\/p\u003e\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, \u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Forkish\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/18\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 8.30w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607742739\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/04\/2012 pg. 48\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/2012 pg. 13\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2012 pg. 115\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAfter a twenty-year career in the tech industry, \u003cb\u003eKen Forkish\u003c\/b\u003e decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. 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In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eKNEAD TO KNOW: \u003c\/b\u003e Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSTEPPING SCONES: \u003c\/b\u003e Level up your bread baking skills with recipes that progress from a beginner's, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eFROM 'D'OH!' 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Whatever your preference alongside your morning cup of coffee or tea--sweet or savory, buttery or flaky, hot off the griddle or taken to go--you'll find a recipe for it here, from coffee cakes to danishes, doughnuts, scones, quick breads, quiches, and muffins galore! \u003cp\u003e\u003c\/p\u003e Filled with more than 120 inspiring photographs, including how-tos for doughs and shaping, and instructions for prepping the night before and baking in the morning, \u003ci\u003e100 Morning Treats \u003c\/i\u003eis truly a cookbook for all bakers and a must-have for lovers of \u003ci\u003e100 Cookies\u003c\/i\u003e and Sarah's inventive recipes. \u003cbr\u003e \u003cp\u003e\u003c\/p\u003e ACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e, past winner of \u003ci\u003eSaveur\u003c\/i\u003e Reader's Choice Best Baking \u0026amp; Desserts Blog. Her pan-banging cookie technique went viral on the \u003ci\u003eNew York Times\u003c\/i\u003e website. The author of three cookbooks, she has been featured by \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eThe Today Show\u003c\/i\u003e, \u003ci\u003e Mashable\u003c\/i\u003e, \u003ci\u003e The Kitchn\u003c\/i\u003e, \u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e, \u003ci\u003eHuffington Post\u003c\/i\u003e, and more. Sarah also has international reach, having worked with brands like Le Creuset, Betty Crocker, Lodge, Mauviel 1830, Nordicware, Icelandic Provisions, Valrhona, Kerrygold, and more. \u003cp\u003e\u003c\/p\u003e DELICIOUS SUCCESS: With more than 130,000 copies sold, \u003ci\u003e100 Cookies\u003c\/i\u003e is a resounding success, and the seasonal follow-up, \u003ci\u003eBaking for the Holidays\u003c\/i\u003e, is beloved by bakers nationwide. \u003ci\u003e100 Morning Treats\u003c\/i\u003e returns to another year-round baking book with a variety of accessible, reliable, delicious recipes for a wide range of home cooks. Praise for Sarah's previous books: \u003cp\u003e\u003c\/p\u003e\u003ci\u003e100 Cookies\u003c\/i\u003e: \u003cbr\u003e \"Sarah Kieffer is the one who broke the Internet with her pan-banging cookies, large, chocolate-rich, and rippled like sandbars. And this book offers plenty of bangers, with a whole chapter of crinkly treats for those who like to make some noise on the way to dessert. Baking them all could be your winter challenge.\" \u003cbr\u003e\u003ci\u003e-The Boston Globe\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \"Kieffer's book is a baker's baking book, but it's also completely unpretentious. There are cookies for when you just want a good cookie, and more ambitious recipes for when you want to attempt palmiers or break out a culinary torch.\" \u003cbr\u003e --\u003ci\u003eFood \u0026amp; Wine \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e Baking for the Holidays: \u003cbr\u003e \"In this cheerful collection, Kieffer, founder of \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e, shares dozens of sweet recipes perfect for the holiday season. . . . Avid holiday bakers should put this on their wish list.\" \u003cbr\u003e --\u003ci\u003ePublishers Weekly\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e SARAH IS KNOWN FOR MORNING BAKES: Sarah got her start baking morning treats in the coffee shops in which she worked. Her very first cookbook, \u003ci\u003eThe Vanilla Bean Baking Book, \u003c\/i\u003e had an entire chapter on morning baking that was well received and well loved. Her readers have been asking for this very book--and now here it is! \u003cp\u003e\u003c\/p\u003e GREAT GIFT: With anyone-can-do-it recipes, this is a perfect anytime gift (birthday, Valentine's Day, Easter, housewarming, etc.) alongside a cute apron or baking product. Package this book together with \u003ci\u003e100 Cookies\u003c\/i\u003e and \u003ci\u003eBaking for the Holidays\u003c\/i\u003e to create an adorable 3-in-1 set for a lucky baker in your life. \u003cp\u003e\u003c\/p\u003e Perfect for: \u003cul\u003e\n\u003cli\u003e Home bakers of all levels \u003c\/li\u003e\n\u003cli\u003e Fans of Sarah Kieffer's blog, Instagram, or previous cookbooks \u003c\/li\u003e\n\u003cli\u003e Owners of \u003ci\u003eDorie's Cookies\u003c\/i\u003e, \u003ci\u003eDessert Person\u003c\/i\u003e, \u003ci\u003eSnacking Cakes\u003c\/i\u003e, or \u003ci\u003ePastry Love\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Early birds who like to bake \u003c\/li\u003e\n\u003cli\u003e Shoppers looking for a hostess or housewarming gift for bakers and breakfast lovers \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sarah Kieffer\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/09\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797216164\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/03\/2023\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 04\/15\/2023 pg. 7\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2023 pg. 103\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 05\/19\/2023\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSarah Kieffer is the blogger behind \u003ci\u003eThe Vanilla Bean Blog\u003c\/i\u003e, a contributor to major food publications, and author of \u003ci\u003e100 Cookies \u003c\/i\u003eand \u003ci\u003eBaking for the Holidays\u003c\/i\u003e. Her recipe for bang-the-pan cookies went viral after she introduced it on the \u003ci\u003eNew York Times\u003c\/i\u003e website (it's delicious and ingenious!). In addition to writing her own books, she also shoots photography for other cookbooks, including \u003ci\u003eBread in 5\u003c\/i\u003e (with the authors of \u003ci\u003eArtisan Bread in 5 Minutes a Day\u003c\/i\u003e). She lives in Minnesota.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sarah Kieffer \/ Hardcover \/ English","offer_id":47282113347741,"sku":"9781797216164","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8e22d5ac-b3cc-4bcb-b5d8-8be9f4c01292.jpg?v=1759944270"},{"product_id":"cannelle-et-vanille-bakes-simple-a-new-way-to-bake-gluten-free-with-vegan-options-for-most-recipes-9781632173706","title":"Cannelle Et Vanille Bakes Simple: A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes)","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003eCannelle et Vanille's\u003c\/i\u003e Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook\u003c\/b\u003e \u003cb\u003ewas a Most-Anticipated Fall Cookbook from \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, Food52 and\u003ci\u003e Bon Appetit\u003c\/i\u003e, a \u003ci\u003eNew York Times\u003c\/i\u003e Holiday Books Pick, and a 2020 James Beard Award Semifinalist.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. \u003cp\u003e\u003c\/p\u003eAran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. \u003cp\u003e\u003c\/p\u003eRecipes include: \u003cp\u003e\u003c\/p\u003e - One-Bowl Apple, Yogurt, and Maple Cake\u003cbr\u003e - Double Melting Chocolate Cookies\u003cbr\u003e - Honeyed Apple Pie\u003cbr\u003e - Buttery Shortbread\u003cbr\u003e - Lemon Meringue Tartlets\u003cbr\u003e - Baguettes, brioche, and boules\u003cbr\u003e - Crispy Potato, Leek, and Kale Focaccia Pie\u003cbr\u003e - Pumpkin and Pine Nut Tart\u003cbr\u003e - And so many more tempting recipes\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Aran Goyoaga\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Sasquatch Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/26\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.50w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781632173706\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2021 pg. 100\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, \u003ci\u003eSmall Plates \u0026amp; Sweet Treats, \u003c\/i\u003ewas named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the \u003ci\u003eNew York Times\u003c\/i\u003e and GOOP. It was featured on Amazon's homepage as a \"Pick\" for May 2016. \u003cp\u003e\u003c\/p\u003eAran's Instagram is a world-renowned culinary account, lauded by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eIn Style\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. \u003cp\u003e\u003c\/p\u003eShe lives in Seattle with her husband and two children.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Aran Goyoaga \/ Hardcover \/ English","offer_id":47282150441117,"sku":"9781632173706","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_aebbc87b-4bc2-40f7-ac93-c8a005f4f38e.jpg?v=1759945193"},{"product_id":"gluten-free-sourdough-baking-the-miracle-method-for-creating-great-bread-without-wheat-9781645675242","title":"Gluten-Free Sourdough Baking: The Miracle Method for Creating Great Bread Without Wheat","description":"\u003cp\u003e\u003cb\u003eThe Gluten-Free Secret to Enjoying Incredible Sourdough Loaves, Breads \u0026amp; Pastries\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIf you're gluten-free, then you understand the struggle of finding delicious, gluten-free breads and baked goods. But with Mary Thompson, founder of the beloved A Couple of Celiacs food blog, baking scrumptious glutenfree sourdough is not only possible, it's easier than you'd think! Master the art of sourdough baking under the guidance of an expert to whip up wheatless loaves, muffins and pies that'll leave your home smelling like an artisanal bakery. Mary has also included vegan- and allergen-friendly substitutes for her recipes where possible, so everyone can enjoy these gluten-free treats! \u003cp\u003e\u003c\/p\u003eIn her debut cookbook, Mary spills all her secrets to making the gorgeous, crusty sourdough loaves of your dreams. Learn how to cultivate and maintain your gluten-free sourdough starter with detailed timetables and pages of all the tips, tricks and tools you need to get started. You can even take a look inside of Mary's personal gluten-free flour pantry for all of her kitchen favorites. Impress your friends and family with dozens of breads like a Rustic Honey and Oat Loaf, colorful Beetroot and Black Pepper Bread and Mary's Braided Herb and Cheese Loaf. 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Succulent meats, tender poultry and even vegetarian dishes, hot and full of simmered-in flavor, are waiting for you when you want them. This book is full of more than 120 no-nonsense, delicious recipes that are easy for anyone to use-just dump in the ingredients, dial the heat, and dinner will be ready when you get home from work. All the preparation can be done the night before, so putting dinner on in the morning a breeze. Recipes include everything -- meat, chicken, and meatless main dishes to side dishes, dips, drinks, and even desserts -- with more than 50 photos of these easy, delicious meals. Slow cookers are an all around economical choice -- from the price of appliance to the amount of time spent cooking and the ingredients you can use makes this subject appealing to a wide group of consumers. Slow cooking enhances the flavor and also tenderizes all varieties of meat, including the less expensive cuts, so it is an economical way to cook. Most recipes have cooking times of 8 to 10 hours, so they can be started at the beginning of the day and be ready for dinnertime. Slow cookers are not only for the work-a-day world; they're also very convenient for entertaining and when stove\/oven are being used for other food preparations. It is perfect for making crowd-size hot beverages, such as hot chocolate or mulled cider, and it keeps dips and side dishes hot for several hours, making it perfect for hassle-free entertaining and meal making. With Betty Crocker's Slow Cooker Cookbook, putting dinner on the table has never been easier.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Betty Crocker\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Houghton Mifflin\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/15\/1999\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 8.70w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780028634692\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIngram Advance\u003c\/i\u003e 10\/01\/1999 pg. 111\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eBetty Crocker:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eWith more than 75 million cookbooks sold since 1950, \u003cstrong\u003eBetty Crocker\u003c\/strong\u003e is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Betty Crocker \/ Hardcover \/ English","offer_id":47283484524701,"sku":"9780028634692","price":49.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_8c12e474-1a8e-4c82-94ac-a2f1cb6dcdb0.jpg?v=1759965873"},{"product_id":"wild-bread-sourdough-reinvented-9781423648185","title":"Wild Bread: Sourdough Reinvented","description":"\u003cp\u003e\u003cb\u003eIs the world ready to rethink bread making?\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMaryJane Butters thinks so. \u003ci\u003eWild Bread\u003c\/i\u003e completely reinvents the concept of healthier-for-you, naturally fermented sourdough.\u003c\/p\u003e\u003cp\u003eUntil now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. 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In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of \"carb-loaded\" guilt.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mary Jane Butters\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/13\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 8.30w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423648185\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eLessons gleaned from \u003cb\u003eMaryJane Butters'\u003c\/b\u003e diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. 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As our knowledge improves, so do our recipes. \u003cp\u003e\u003c\/p\u003ePaul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Paul Hollywood\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/19\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.70h x 7.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781635579291\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 05\/02\/2022\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/15\/2022 pg. 6\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 07\/02\/2022 pg. 1\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 07\/22\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePaul Hollywood \u003c\/b\u003eshot to fame with his role as a judge on the \u003ci\u003eGreat British Bake Off\u003c\/i\u003e. 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In almost a hundred recipes, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New--with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. \u003cp\u003e\u003c\/p\u003ePoliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini--and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, \u003ci\u003eDolci!\u003c\/i\u003e hits the sweet spot between Italian and American baking.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Renato Poliafito,Casey Elsass\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/25\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.30w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593537183\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2024 pg. 113\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 05\/06\/2024\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/15\/2024 pg. 5\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/11\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRENATO POLIAFITO is a two-time James Beard Award nominee and the owner of Ciao, Gloria, a bakery and café in Prospect Heights, Brooklyn, that opened in 2019. 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When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Karyn Lynn Newman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/25\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.40h x 8.40w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682687000\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eNewman, Karyn Lynn:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eKaryn Lynn Newman \u003c\/strong\u003eis a home baker with a PhD in cellular and molecular biology from the University of Wisconsin-Madison. She lives in the San Francisco Bay Area with her family, where she enjoys inventing and optimizing recipes.","brand":"booksdeli.com","offers":[{"title":"Karyn Lynn Newman \/ Hardcover \/ English","offer_id":47284908687517,"sku":"9781682687000","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_573d9f04-2542-42f1-b1ca-d5d5e8d9bfac.jpg?v=1759996778"},{"product_id":"still-we-rise-a-love-letter-to-the-southern-biscuit-with-over-70-sweet-and-savory-recipes-9780593236093","title":"Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes","description":"\u003cb\u003eIACP AWARD FINALIST - A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eAN \u003ci\u003eEPICURIOUS \u003c\/i\u003eAND \u003ci\u003eGARDEN \u0026amp; GUN \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eStill We Rise\u003c\/i\u003e is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. 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Step into her world and enjoy her classic \u003cb\u003eBomb Buttermilk Biscuit\u003c\/b\u003e, the lightest \u003cb\u003eAngel Biscuits, \u003c\/b\u003e and new favorites like \u003cb\u003eCorn Milk Biscuits\u003c\/b\u003e, \u003cb\u003e Everything \"Bagel\" Biscuits, Hominy Honey Butter, \u003c\/b\u003e and the \u003cb\u003eGlori-Fried Chicken Biscuit Sandwich, \u003c\/b\u003e(plus a mind-blowing \u003cb\u003eCinnamon Sugar and Pecan Biscuit\u003c\/b\u003e).\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erika Council\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/25\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.84lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.05h x 8.10w x 0.81d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593236093\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/15\/2023 pg. 8\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/21\/2023\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/10\/2024 pg. 1\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eErika Council\u003c\/b\u003e is a baker, food writer, recipe developer, food photographer, educator, and owner\/chef of Bomb Biscuits. 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Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft.\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003eThe Hungry Ghost Bread Book \u003c\/i\u003eis a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSourdough, declares Stevens, is not a \u003ci\u003estyle\u003c\/i\u003e of bread. It \u003ci\u003eis \u003c\/i\u003ebread. The sourdough starter--the microbial community used to inoculate bread dough--transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens's unique approach to working with sourdough can be summed up by three tenets, each of which begins with \"more.\" \u003cb\u003eMore hydration, more fermentation, and more heat in the oven.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eInside these pages, you'll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You'll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including: \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eEight-Grain Bread\u003c\/li\u003e\n\u003cli\u003eFig \u0026amp; Sage Bread\u003c\/li\u003e\n\u003cli\u003ePotato-Thyme Fougasse\u003c\/li\u003e\n\u003cli\u003eSesame-Spelt Crackers\u003c\/li\u003e\n\u003cli\u003eRosemary Walnut Scones \u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003eThe results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The Hungry Ghost feeds more than spirits with its spectacular breads.\"--\u003ci\u003eSaveur\u003c\/i\u003e (naming Hungry Ghost Bread a \"Great American Bread Bakery\")\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jonathan Stevens\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/05\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.60h x 5.80w x 0.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645022602\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2024 pg. 107\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 08\/14\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJonathan Stevens\u003c\/b\u003e is co-owner of Hungry Ghost Bread in Northampton, MA, nominated six times for the James Beard Awards. His bread has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eBoston Globe\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eTaste\u003c\/i\u003e, among other publications. He has taught baking workshops throughout New England and is ready to sit on your kitchen countertop. He's also a poet, songwriter, and inveterate cyclist. Previous jobs have included: window washing, rough carpentry, housing advocacy, traditional Inuit medicine research, and merchant marine deckhand in the Gulf of Mexico. His songs can be found on Spotify, and the poems are slipped into bread bags at work. He lives on the edge of Conway State Forest with his partner, Cheryl Maffie, and a sharp bread knife.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jonathan Stevens \/ Paperback \/ English","offer_id":47284970487965,"sku":"9781645022602","price":42.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ad509f26-5bae-4bce-b427-87bca2334643.jpg?v=1759997676"},{"product_id":"bake-anime-75-sweet-recipes-spotted-in-and-inspired-by-your-favorite-anime-a-cookbook-9781982186647","title":"Bake Anime: 75 Sweet Recipes Spotted In--And Inspired By--Your Favorite Anime (a Cookbook)","description":"\u003cb\u003eRecreate the tasty desserts you've seen in your favorite anime series with this accessible, approachable, and most importantly, delicious recipe book, perfect for anime fans of any age.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eEmbark on a sweet journey through the world of anime! Not only does Japanese animation have beautiful design, fascinating characters, and engaging story lines, it is also overflowing with scrumptiously rendered desserts that leave viewers craving. Don't you wish you had the recipe for bouncy soufflé pancakes from \u003ci\u003eYour Name\u003c\/i\u003e? Or even custard Taiyaki from \u003ci\u003eMy Hero Academia\u003c\/i\u003e? Now you can make these desserts right at home with \u003ci\u003eBake Anime\u003c\/i\u003e! \u003cp\u003e\u003c\/p\u003eJoin an otaku on her journey through anime sweets and learn to make them yourself. Recipes include: \u003cbr\u003e -Nerikiri from \u003ci\u003eCardcaptor Sakura: Clear Card\u003c\/i\u003e\u003cbr\u003e -Ohagi from \u003ci\u003eDemon Slayer\u003c\/i\u003e\u003cbr\u003e -Pocket Monster Swiss Roll from \u003ci\u003ePokémon\u003c\/i\u003e\u003cbr\u003e -Japanese Strawberry Shortcake from \u003ci\u003eOuran High Host Club\u003c\/i\u003e\u003cbr\u003e -Queen's Tart from \u003ci\u003eShokugeki no Soma: Food Wars!\u003c\/i\u003e\u003cbr\u003e -Soot Ball Brigadeiros from \u003ci\u003eSpirited Away\u003c\/i\u003e\u003cbr\u003e -And many more! \u003cp\u003e\u003c\/p\u003eIn addition to each recipe, discover facts behind each dessert, such as history, culture, tips, and more. With \u003ci\u003eBake Anime\u003c\/i\u003e, you can finally make your cravings a reality and enjoy the sweet, delicious desserts you've been dying to try.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Emily J. Bushman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/08\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 208\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.50w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982186647\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eEmily Bushman is a self-taught cook and baker who started her blog targeting food in anime, called \u003ci\u003ePenguin Snacks\u003c\/i\u003e, in 2015. A high school English teacher by day, Emily began her blog as a way to spend more time on her cooking hobby in the evenings, particularly focusing on her fascination with food in anime. The blog has since sprawled into a career working on video creation for the likes of anime streaming platform Crunchyroll, and for beloved franchises like \u003ci\u003eNaruto\u003c\/i\u003e, \u003ci\u003eOne Piece\u003c\/i\u003e, \u003ci\u003eFood Wars!: Shokugeki no Soma\u003c\/i\u003e, \u003ci\u003eJujutsu Kaisen\u003c\/i\u003e, and more. She currently lives, works, and bakes in a small apartment (with an even smaller kitchen) in Tokyo, Japan.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Emily J. 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In \u003ci\u003eBake \u0026amp; Pray\u003c\/i\u003e, you will get not only a practical understanding of how to bake bread, but also receive a deeper appreciation for the ways God can shape you in the process.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kendall Vanderslice\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tyndale Momentum\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/08\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.40h x 6.60w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781496461384","brand":"booksdeli.com","offers":[{"title":"Kendall Vanderslice \/ Hardcover \/ English","offer_id":47285082423453,"sku":"9781496461384","price":39.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_efa90700-6093-4eb6-9721-25f77ab8ce98.jpg?v=1759999767"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-courses-dishes-bread.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}