With recipes listed in the order of the time they take, Abigail Johnson Dodge guides the baker through easy steps to a mouth-watering success every time. Her key concept is an enticing blend of elements not found in any other single book: great-looking and great-tasting breads, puddings, cookies, cupcakes, cakes and pies, ranging from fast and simple projects, like the "emergency" cupcakes that can be mixed up in minutes, to more ambitious undertakings, like a lattice-topped apple pie that can be put together in stages. The Weekend Baker promises to lure time-pressed bakers into the kitchen.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
ABIGAIL JOHNSON DODGE is a contributing editor to Fine Cooking and a founder of its test kitchen.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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