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In 1920, Carl T. Hammond founded his company with a commitment to quality. He single-handedly developed recipes, sold candy and handled everything else required to run the small operation. Nearly a century after that humble beginning, Hammond's Candies still clings to that original vision, creating prized confections by hand. The Mitchell Sweet, first introduced in the 1930s, is still a top seller, and visitors touring the factory can view the original...
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Indulge in over 40 sumptuous Asian treats in the comfort of your home with Classic Asian Cakes and Desserts. Discover how simple it can be to create delectable Asian desserts. From sweet desserts such as Mango Pudding to savory Pineapple Tarts and Shaved Ice with Banana and Coconut Milk, Classic Asian Cakes and Desserts presents truly sensational Asian desserts. Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic...
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Bake sales are a fun and tasty tradition at elementary schools all over, but not necessarily so for kids who have food allergies. Usually restricted to the baked goods prepared by their parents, allergic kids are not able to fully enjoy the ritual of lining up single file and marching over to the bake sale, tables lined with proud moms and delicious treats. Birthday parties and classroom parties are a similar story. Oftentimes, children with allergies...
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Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon...
645) The Young Cook
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Although the author of this collection is anonymous, her intention was clearly stated on the title page of the book-a thousand practical ways to make good cakes, pies, puddings, and more for the young, inexperienced cook. True to her word, the cookbook is extremely thorough, covering not only the following categories, but including dozens and dozens of recipes for all types of baked goods: cakes, pastry, buns, biscuits, custards, ice cream and ices,...
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From Yolanda Gampp, host of the massively popular, award-winning YouTube sensation How to Cake It comes an inspiring "cakebook" with irresistible new recipes and visual instructions for creating spectacular novelty cakes for all skill levels.
On her entertaining YouTube Channel, How to Cake It, Yolanda Gampp creates mind-blowing cakes in every shape imaginable. From a watermelon to a human heart, to food shaped cakes such as burgers and pizzas, Yolanda's...
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No matter your religion, you'll enjoy these tasty recipes. I know Jew will! Growing up, Amy Kritzer loved to cook traditional foods with her Bubbe Eleanor. Whether they were braiding challah or rolling out rugelach dough, there was always tons of laughter (and a messy kitchen). These days, inspired by Bubbe's best dishes, Amy puts her own modern twists on everyone's favorite classic Jewish recipes. She incorporates modern ingredients and techniques...
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We like big Bundts and we cannot lie! Discover fun one-pan dishes including cakes-and much, much more.
101 Things To Do With A Bundt® Pan offers a wide variety of not only cake and bread recipes, but sweet and savory sides, appetizers, brunch ideas, and dinner options.
Packed with delish recipe ideas cooked in everyone's favorite iconic pan, 101 Things To Do With A Bundt® Pan will help the home cook serve up quick and easy one-pan dishes from...
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Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries. In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America's most famous sweet treats. From Mississippi Mud Pie to New York's Black & White Cookie and the classic Devil's Food Cake with Angel Frosting, these are the desserts that have been passed down...
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When we shop at farmers' markets, we support our local economy and consume food that's healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.
With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to...
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You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple-cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet.
Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious,...
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For Every Craving and Every Occasion, Bake Any Day and EVERY DAY.
Gemma Stafford —pastry chef, cookbook author, and creator of the hit online show Bigger Bolder Baking—brings you her highly-anticipated second cookbook which will help you bake with confidence any day of the week. Featuring 125 new and fan favorite baking recipes, Gemma shows you how delicious desserts and impressive baked goods don't have to be reserved for special occasions....
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Enter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."
Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his...
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With the increase in the number of health conscious people in the world, it is important to make sure of everything that we eat and put in our bodies. There have been so many speculations with regard to the concept of gluten and how it causes harm in the human system. And while some possess a tolerance for gluten rich food products, there are those who simply does not have the tolerance for it. It causes different adverse effects on their bodies that...
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Indulge in twelve quick and easy dessert-themed quilting projects-and delicious dessert recipes-from the authors of Jelly Roll Inspirations.
Bestselling authors Pam and Nicky Lintott have created twelve stunning quilt designs using Moda's all-new Dessert Rolls-delicious bundles of five-inch strips cut across the width of the fabric.
Each quilt pattern-with tempting names such as Afternoon Tea, Sugar 'n' Spice, Pavlova, and Marmalade Cake-can be...
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Embark on a culinary journey through the vibrant and diverse flavors of Korea with this Korean Cookbook. Discover the art of crafting Bibimbap, the perfect balance of colors and flavors, or savor the rich indulgence of Tteokbokki's spicy rice cakes. With step-by-step instructions, ingredient tips, and cultural insights, this cookbook is your passport to mastering Korean cuisine. Bring the essence of Korea's culinary traditions to your kitchen and...
657) Vegan a la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free Milks
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Hannah Kaminsky has developed an international following for her delicious vegan recipes and mouthwatering food photography. Here she shares more than 100 of her best frozen dessert recipes, including coconut chai ice cream, blood orange frozen yogurt, pink pomegranate marble gelato, chocolate sorbetto, and apples and honey semifreddo. Due to inhumane animal practices and increasingly prevalent health issues, more and more Americans are turning to...
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From the creators of the famous Baked bakeries: Seventy-two inventive new recipes featuring ten irresistible ingredients.
In Baked Elements, the dynamic owners of Baked NYC and Baked Charleston, Matt Lewis and Renato Poliafito, put their favorite flavors to the test with seventy-two all-new recipes featuring ten essential ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana.
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Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.
Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates...
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