Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
    Apple
  • Android
    Android
  • Windows Phone
    Windows Phone
  • Click here to download from Amazon appstore
    Android

To get the free app, enter mobile phone number.

kcpAppSendButton

Buying Options

Digital List Price:    823.26
Kindle Price:    588.09

Save    1,561.91 (73%)

inclusive of all taxes

includes free wireless delivery via Amazon Whispernet
View eBooks cart Available in eBooks cart

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Buy for others

Give as a gift or purchase for a team or group.Learn more

Buying and sending Kindle eBooks to others

Select quantity
Buy and send Kindle eBooks
Recipients can read on any device

These ebooks can only be redeemed by recipients in the India. Redemption links and eBooks cannot be resold.

Quantity: 
This item has a maximum order quantity limit.

Deliver to your Kindle or other device

<Embed>
Kindle App Ad
Martha Stewart's Baking Handbook by [Martha Stewart]

Follow the Author

Something went wrong. Please try your request again later.


Martha Stewart's Baking Handbook Kindle Edition

4.7 out of 5 stars 520 ratings

See all formats and editions Hide other formats and editions
Price
New from
Kindle Edition
₹ 588.09
Due to its large file size, this book may take longer to download

Product description

Amazon.com Review

Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake.

The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm --This text refers to an alternate kindle_edition edition.

Excerpt. © Reprinted by permission. All rights reserved.

Apricot-Cherry Upside-down Cake

Makes one 8-inch cake


In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

• 1 stick (1/2 [.5] cup) unsalted butter, room temperature, plus more for pan
• 1-1/4 (1.25) cups sugar
• 5 to 6 medium fresh apricots (about 1 pound), halved and pitted
• 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 3/4 (.75)cup all-purpose flour
• 1/4 cup plus 2 tablespoons fine yellow cornmeal
• 1 teaspoon baking powder
• 1/2 (.5) teaspoon salt
• 1/4 (.25) cup almond paste (not marzipan), crumbled
• 3 large eggs, separated
• 1/4 (.25) teaspoon pure vanilla extract
• 1/2 (.5) teaspoon pure almond extract
• 1/2 (.5) cup milk

Preheat the oven to 350°F. Butter an 8-by-3-inch round cake pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with 1/4 cup sugar on medium speed until light and fluffy, about 2 minutes. Spread evenly over bottom of prepared pan. Arrange apricot halves, cut sides down, in pan. Fit cherries into any gaps between apricots. Pack down the fruit slightly with your hands; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter until smooth, about 1 minute. Add almond paste and æ cup sugar, and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour; beat until combined, and set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Fold a third of egg-white mixture into the batter with a spatula. Gently fold in remaining egg whites.

Spread batter over fruit, smoothing with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer pan to a wire rack to cool slightly, about 15 minutes. Run a knife or small offset spatula around the edges to loosen, and invert cake onto a serving plate to cool completely. Cake can be kept at room temperature, loosely covered with foil, for up to 3 days. --This text refers to an alternate kindle_edition edition.

Product details

  • ASIN : B0049U4UP8
  • Publisher : Clarkson Potter (10 November 2010)
  • Language : English
  • File size : 10763 KB
  • Text-to-Speech : Enabled
  • Screen Reader : Supported
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 871 pages
  • Customer Reviews:
    4.7 out of 5 stars 520 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
520 global ratings
How are ratings calculated?

Top reviews from India

There are 0 reviews and 1 rating from India

Top reviews from other countries

Krystal
5.0 out of 5 stars Good Basic Baking Book
Reviewed in the United Kingdom on 30 April 2020
Verified Purchase
One person found this helpful
Report abuse
Lynda Great Burstead
5.0 out of 5 stars Interesting Variation to the English Cook Book Shelf
Reviewed in the United Kingdom on 2 December 2012
Verified Purchase
2 people found this helpful
Report abuse
Filipa Baptista
4.0 out of 5 stars It is a good basic book and has great recipes
Reviewed in the United Kingdom on 3 May 2016
Verified Purchase
2 people found this helpful
Report abuse
M. K
5.0 out of 5 stars Great book
Reviewed in the United Kingdom on 11 August 2018
Verified Purchase
One person found this helpful
Report abuse
Olivia Collins
5.0 out of 5 stars Excellent baking book
Reviewed in the United Kingdom on 27 August 2018
Verified Purchase
One person found this helpful
Report abuse