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category_outlined / Cuisine et Vin
Bake from ScratchBake from Scratch

Bake from Scratch

September/October 2019

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
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bake from scratch us

EDITORIAL EDITOR-IN-CHIEF Brian Hart Hoffman MANAGING EDITOR Sophia Jones ASSOCIATE EDITOR Kyle Grace Mills ASSISTANT EDITOR Lillie Mermoud RECIPE EDITOR Fran Jensen EDITORIAL ASSISTANT Alex Kolar SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Kelly Redding STYLISTS Courtni Bodiford, Caroline Blum, Sidney Bragiel, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Ashley Jones, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Lisa Heathcote, Kevin Masse, Paul A. Young DIGITAL MEDIA ADMINISTRATIVE MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert HUMAN RESOURCES DIRECTOR…

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editor’s letter

IT’S FINALLY FALL! I bake all year long, but fall remains one of my favorite baking seasons, and this issue is packed with every reason why. September is National Biscuit Month! In celebration, we’re partnering with White Lily to deliver the kind of biscuit info you crave. White Lily has long been the only flour I reach for when baking endlessly tender biscuits, and I’m excited to be sharing one of my favorite biscuit recipes on page 18. Be sure to sign up for our newsletter, PreHeat, at bakefromscratch.com so you can get biscuit wisdom delivered straight to your inbox. We’re also celebrating the release of the Downton Abbey film on September 20. I’ve been a fan of the series since it first aired in 2010 and am so excited for the…

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contributors

WHAT ARE YOU MOST EXCITED TO SEE IN THE UPCOMING DOWNTON ABBEY MOVIE? “ Since I worked on the film, I’m looking forward to seeing all the details that each department created come together on the big screen. It will be a visual feast! ” Lisa Heathcote Food Stylist London, England FAVORITE WAY TO USE AUTUMN PEARS? “Caramelized pears! I poach Conference pears in honey and butter and then fill them with caramel and top them with vanilla ice cream and sliced almonds. It’s my go-to when loved ones come to visit. ” Cédric Grolet Executive Pastry Chef, Le Meurice Paris, France BEST BAGEL YOU’VE EVER HAD? “It was made by Jason Kaplan at Maury’s Bagels in Los Angeles. It was just the way I like it: toasted, smothered in cream cheese, and topped with California tomatoes and lots…

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fresh finds nicole rucker

BOURKE STREET BAKERY: ALL THINGS SWEET (Murdoch, 2017) by Paul Allam and David McGuinness “My friend surprised me with this book by Paul Allam and David McGuinness, the guys behind the Australian bakery empire Bourke Street Bakery. I immediately fell in love with the casual style and rustic look of the pastries—I bake their carrot cake recipe on repeat. I’m such a huge fan that I traveled to Sydney, Australia to visit the original Bourke Street Bakery in Surry Hills. The pastries taste just as good as they look in the book.” Available at amazon.com. MATFER BOURGEAT SCRAPER “A French manufacturer of baking tools for professional chefs, Matfer Bourgeat is behind my all-time baking favorite tool: the Matfer Scraper. Matfer nicknamed this tool the racle tout, which means ‘scrapes everything’ in French, and for…

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russian ricotta bread

As the dough bakes into golden swirls and the meringue gets toasted on top, bulochki permeate my kitchen in Seattle, Washington, with the soul-warming fragrance of sweet bread. That smell takes me back to the Saturday mornings of my childhood in Lithuania, when my mother baked these Russian rolls made with our local farmer cheese as a way of kicking off the weekend. She’d get creative by rolling the dough into swirls and spreading a loose meringue on top. Once baked, the meringue rose up from the pastry to give it a bit of sweetness and irresistible crunch. I always had them with a cup of black coffee on the side, taking my time to savor every bite and slowly sip the coffee. When my husband and I moved to Seattle…

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cédric grolet: france’s pâtisserie prodigy

Cédric Grolet’s signature pears aren’t picked from any orchard known to man. Coated in an ethereal golden sheen, these pears look as though they were plucked from the same celestial orchard growing the apples that tempted Atalanta, the mortal huntress of Greek mythology. Slice into the lustrous exterior and you’ll reveal the pear’s white chocolate shell and pear mousse filling while a river of fresh pears cooked in pear compote and herbs flows onto your plate. Each element of this pastry harmonizes to capture the complexity of a pear’s flavor: delicately sweet, slightly tart, and subtly earthy. It’s the ultimate expression of a pear in pastry form. It’s only one in Cédric’s seasonal lineup of desserts inspired by apples, lemons, and every fruit in between. And it’s the reason his…

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