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Bake from Scratch

Bake from Scratch Spring 2017

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.

国家:
United States
语言:
English
出版商:
Hoffman Media
出版周期:
Bimonthly
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6 期号

本期

1
from the editor

GROWING UP, MY MOTHER ALWAYS SHARED WITH ME the valuable advice from Maya Angelou: “When we know better, we do better.” I’ve learned that is especially true when it comes to baking. We’ve spent the last 18 months putting those words into practice with each new issue of Bake from Scratch, and through dialogue with you we have learned the areas where we can improve to make your experience as a baker even better. In our “Expert Q&A” on page 15, we talk with experienced baker and The Baker’s Appendix author Jessica Reed about using standard gram measurements and what ingredients should be weighed for baking. Her answer—all of them! As you’ll see in the following pages, we’ve adopted Jessica’s appendix (which you can purchase at bakefromscratch.com) as our standard for…

4
contributors

ADEENA SUSSMAN Adeena Sussman is the co-author of 10 cookbooks, most recently two New York Times bestsellers: Cravings, a collaboration with supermodel Chrissy Teigen, and The Sprinkles Baking Book, a collaboration with chef and television personality, Candace Nelson. She lives half the year in Tel Aviv, where she is working on her own cookbook about Israeli food. Her first solo cookbook, Short Stack Editions’ Tahini, came out in September 2016. Her recipes and writing have appeared in Condé Nast Traveler, Food & Wine, The Wall Street Journal, Gourmet, Epicurious, and many others. What gets you excited about spring baking? “The prospect of summer stone fruits just around the corner! Plums, peaches, and nectarines make me (and my recipes) sing.” BEN MIMS Ben Mims is the author of Sweet & Southern (Rizzoli, 2014) and the…

2
pick your pan

1. Nordic Ware Natural Prism 13x9-inch Baking Pan Best for sheet cakes, brownies, and bars, this pan features an embossed grid pattern throughout, increasing its strength, scratch-resistance, airflow, and release. That means each treat emerges with a crisp crust, moist interior, and evenly baked. $24; nordicware.com 2. Williams-Sonoma Goldtouch Nonstick Round Cake Pan, 9 inch A super smooth, gold-hued ceramic coating gives this pan the Midas touch with cakes. In addition to being nonstick and (literally) as strong as steel, this pan resists rust, corrosion, and abrasion that can soil other nonstick surfaces—it’s even dishwasher safe. $23.95; williams-sonoma.com 3. Chicago Metallic Commercial Round Cake Pan, 9 inch An uncoated aluminized steel construction makes this commercial-grade cake pan an all-star at conducting heat. Nixing the nonstick coating also allows the metal to tolerate a higher oven…

3
our spring kitchen

DULCE DE LECHE (Burgess Lea Press) by Josephine Caminos Oría Josephine Caminos Oría’s lifelong love affair with her Argentinean grandmother’s dulce de leche inspired Dulce de Leche: Recipes, Stories & Sweet Traditions. Whether infused into tiramisù, swirled into a jelly roll cake (pionono), or simply smeared on toast, the sweet golden spread weaves a ribbon throughout every story and recipe on these pages. CAN’T WAIT TO MAKE: Alfajores, two soft shortbread-style cookies sandwiching thick dulce de leche and rolled into coconut topping. We love the delicate contrast of creamy filling and crumbly cookie that literally melts in your mouth. TARTINE ALL DAY (Ten Speed Press) by Elisabeth Prueitt Though its author is an award-winning pastry chef and co-owner of the wildly popular Tartine Bakery & Cafe in San Francisco, Tartine All Day: Modern Recipes for the…

4
jessica reed on baking by weight

What was your first foray into baking? In eighth grade French class, we made a Bûche de Noël for Christmas. It came out so well—I still have the recipe to this day. And then I made a wedding cake for a stepsister when I was about 18 years old, which was insane. I actually just bought a bunch of boxed mixes. The thing was crazy, I still don’t know how it worked out, but it did. What got you started baking metrically? What probably got me baking metrically was Nigella Lawson’s voice in her cookbooks. It was so relatable that I wanted to try her food. A lot of her recipes were given in metric, and also imperial because the American publishers would do that. When I get excited about something, I like…

1
meet the drunk bakers

We are thrilled to welcome Allison Kave and Keavy Landreth to the Bake from Scratch team. These dynamos are the cofounders of Butter & Scotch, Brooklyn’s favorite bar and bakery. Known for their creative riffs on classic American desserts and craft cocktails, these Drunk Bakers have shared their debaucherous, slightly twisted approach to indulgence with the world through their recent cookbook, Butter & Scotch (Abrams Books, 2016), and now with this new regular column, which will highlight a different dessert and cocktail pairing with each issue of Bake from Scratch. You can follow their shenanigans and see what new treats they’re baking (and shaking) up at butterandscotch.com and on Instagram @drunkbakers.…