The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

Sarah Mitchell Hansen

Language: English

Pages: 208

ISBN: 1452113831

Format: PDF / Kindle (mobi) / ePub


This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

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serve with the cupcakes. WEDDING CAKES Aesthetics aside, the most important thing to keep in mind when making a tiered cake is space. Clear out your kitchen refrigerator so you have room to chill the frosted layers. You will need a separate shelf for each stacked cake. If you have an auxiliary refrigerator in your garage or basement, utilize it to store the cake, or enlist a neighbor’s fridge. (Unless your circumstances are very unusual, this means that most of your home’s refrigeration will

whipping cream isn’t flavored or stabilized. EGGS As a leavening, emulsifier, binder, and provider of moisture and flavor, eggs play many roles in baking. We use whole eggs most often, but sometimes the eggs are separated and the whites are beaten alone and folded into the batter to incorporate air. Use large grade A eggs, and make sure they are not cracked. Size may not seem like much of an issue, but if your recipe calls for a lot of eggs, there is a big difference between the volume of

do it that way to save time, but the secret of our carmelitas is homemade caramel. Be sure to cook the caramel to the smoking point—any less, and the caramel won’t have the bitter note that makes it so delectable. MAKES 18 BARS CARAMEL 2 cups/400 g granulated sugar 1/2 cup/120 ml water 2 tsp light corn syrup 1 cup/240 ml heavy cream CRUST Butter, at room temperature, for the pan 3 cups/255 g old-fashioned (rolled) oats 12/3 cups/235 g unbleached all-purpose flour, plus more for the

cookies. We call it “big sugar” at the bakery. VANILLA Vanilla is an essential flavoring. It is always expensive because the flowers must be pollinated by hand (and there is only one day a year that the flowers open wide enough for the workers to reach the stamens and pistils), and vanilla beans are grown in only a few tropical regions. Pure vanilla extract is best, and let’s not even discuss artificial vanilla flavoring. We love Singing Dog Vanilla (see Resources, page 199), which has an

sheets. Measuring 18 by 13 by 1 in/46 by 33 by 2.5 cm, they are sturdy and hold up year after year. (A full sheet pan, which will not fit into home ovens, is 26 in/66 cm long.) We also like quarter-sheet pans, which measure 13 by 9 by 1 in/33 by 23 by 2.5 cm, and are perfect for when you only need to toast a small amount of nuts or seeds. We use the generic term “large rimmed baking sheet” in some recipes, but your baking is sure to improve if you use professional half-sheet pans. The thin and

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