Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People

Overview

"This no-time-for-frills cookbook offers low effort/high yield desserts."—USA Today
Want to start baking (again) but can't find the time? The Weekend Baker makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in under an hour? Turn to Baker's Express and whip up Emergency Chocolate Cupcakes. Like to plan a bit more? Try the Glazed Apricot-Plum Galette in Baking in Stages—there's no pie plate, no crimping, no double crusts. Want a ...

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2004 Hard cover First edition. 1st edition 1st printing New in new dust jacket. bright shiny, brand new Sewn binding. Cloth over boards. 352 p. Contains: Illustrations. ... Audience: General/trade. 1st edition 1st printing Read more Show Less

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Overview

"This no-time-for-frills cookbook offers low effort/high yield desserts."—USA Today
Want to start baking (again) but can't find the time? The Weekend Baker makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in under an hour? Turn to Baker's Express and whip up Emergency Chocolate Cupcakes. Like to plan a bit more? Try the Glazed Apricot-Plum Galette in Baking in Stages—there's no pie plate, no crimping, no double crusts. Want a sophisticated dessert for your dinner party? You can make the Lemon Chiffon Pie with Pretzel Crust and store it in the fridge for up to three days.

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Editorial Reviews

Publishers Weekly
Dodge believes that when it comes to the often-intimidating world of baking, one need not sacrifice quality for simplicity. Chocolate-Glazed Ricotta Cake, Old-Fashioned Berry Ice-Box Cake, Jalapeno Corn Bread Wedges-all are within reach, with a little planning. The author honed her skills at La Varenne in Paris, specializing in pastry, but despite her serious experience, her approach is relaxed and realistic. To Dodge, the weekend baker is the dinner party host who wants to accompany the meal with homemade focaccia, but doesn't get home from work until six; the mom who finds out her son needs cupcakes for Cub Scouts in an hour; or the low-maintenance sweet tooth who's ready to embark on a baking "production" on a Saturday afternoon, but doesn't know where to start. Supremely efficient, the book will help readers in any number of situations, whether they have a few days (Ready-When-You-Are-Chocolate-Raspberry Souffl s can be prepared and refrigerated for up to a day or frozen for up to two weeks before baking) or less than an hour (Nutty Cinnamon Elephant Ears use frozen puff pastry). Encompassing cookies and bars, cakes, breads, custards and pies, and sharing time-saving tips on everything from using the microwave to soften butter to keeping a well-stocked pantry, this is an excellent resource for cooks of all levels. Photos. (Nov. 9) Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780393058833
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 11/28/2004
  • Pages: 384
  • Product dimensions: 8.26 (w) x 10.22 (h) x 0.98 (d)

Meet the Author

Abigail Dodge studied pastry-making at La Varenne in Paris and founded the test kitchen of Fine Cooking magazine, where she is a contributing editor. She lives in Southport, Connecticut, with her family.
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted September 18, 2006

    Answer to Desserts!

    This is a fabulous cookbook because: 1. The recipes are absolutely delicious. I have tried many with great success. 2. Tips for perfecting recipes are helpful and can be applied to general baking. 3. Steps are given for make-ahead preparation which is great for ease of entertaining. 4. The recipes can be made in an hour or less. Definately one of my favourites and an asset to any cookbook library.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 19, 2005

    Easy to follow recipes

    I love to bake but I prefer recipes that aren't very complicated (a little challenge is fine) and that contain common ingredients so I'm not running around the grocery store trying to find this one item no one has ever heard of. This cookbook has met my requirements! She has it divided into three sections: the first being quick desserts to whip up for unexpected parties, guests, etc., the second being recipes that you can prepare parts of ahead of time (which she also shows you how to do that with other recipes in other chapters), and the last section are recipes that require a little more time. At the beginning of the book she lists common cooking tools and ingredients that you might want to stock your cabinets with. I have made the mini elephant ears which were eaten quickly and this week I am trying the chocolate chip cookies. I love how she explains the baking process in the recipes and I couldn't be happier with this book!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 26, 2009

    No text was provided for this review.

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