{"title":"Cake","description":null,"products":[{"product_id":"50-things-to-bake-before-you-die-the-worlds-best-cakes-pies-brownies-cookies-and-more-from-your-favorite-bakers-including-christina-tosi-joann","title":"50 Things to Bake Before You Die","description":"\u003cp\u003e\u0026lt;p\u0026gt;Turn your home baking skills into pro-level desserts with this must-have baking cookbook featuring best dessert recipes from some of the most incredible bakers and bakeries—including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Christina Tosi (Milk Bar), Daniel Boulud, and more!\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;This baking book is a heavenly dessert collection—gifted to us by top pastry chefs and celebrity bakers, from small-town café owners to TV show hosts—is a call to arms, to action, to bake like a pro! Or, at the very least, a call to turn on the oven. Because who has time for the third-best brownie recipe or so-so Nutella-stuffed chocolate chip cookies?\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Written in a fun baking tone with easy, step-by-step instructions, 50 Things to Bake Before You Die will make you feel right at home as you whip up these world-famous desserts, including:\u0026lt;\/p\u0026gt;\u0026lt;ul\u0026gt;\u0026lt;li\u0026gt;Brown Butter Nutella Stuffed Chocolate Chip Cookies (from Chelsey White)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Strawberry Champagne Cupcakes (from Georgetown Cupcake)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Brown Sugar Peach Cobbler (from Tieghan Gerard)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Chocolate Cheesecake Mochi Muffins (from Sam Butarbutar)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Chocolate Babka (from Duff Goldman)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Cookies and Cream Macarons (from Cambrea Gordon)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;And more!\u0026lt;\/li\u0026gt;\u0026lt;\/ul\u0026gt;\u0026lt;p\u0026gt;So bake up Courtney Rich’s Ultimate S’mores Cake, and Joanne Chang’s Homemade Oreos. 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ATK\u0026amp;#x27;s small-batch baking way:\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Eliminates waste with recipe yields that work for you: Serve Blueberry-Lavender Cornmeal Crumbles in two ramekins, warm from the oven, or make storage-friendly loaf pan Coconut Snack Cake when you want to share or keep some for the week.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Is adaptable for the air fryer or toaster oven: Turn to the toaster oven instead of turning on the oven for two scones. Make desserts you never knew you could in the air fryer, even Basque Cheesecake!\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Turns your freezer into a treat factory: Recipes that yield more than a handful are formulated to bake from frozen—and taste just as good as fresh. Solve the perennial breakfast problem with a half dozen Cranberry-Cardamom Muffins you can bake off individually. (You freeze the batter in paper liners.) Simplify longer recipes like Croissants by preparing them ahead, freezing, and then baking later.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Delivers baking joy with everyday indulgences: Keep dough balls of Coffee-Toffee Cookies in your freezer. Use store-bought puff pastry to make impressive Everything Bagel Danishes or Fruit Tart in a snap.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Offers pan options: Cheese Bread with Feta and Nigella Seeds is a delightful mini loaf, but it will satisfy the same if baked in a muffin tin or ramekins. If you have a cute pan collection, there are baby Bundts and petite cakes to please, but there\u0026amp;#x27;s always an option to use a conventional pan.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Make four Flaky Buttermilk Biscuits for a dinner bread basket, or freeze the dough portions and bake off one or two whenever you like—in just 25 minutes. Better yet, you can do it in an oven, toaster oven, or air fryer. 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It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new color photographs of virtually every cake in an expanded center section—contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;This new addition has: 150 additional pages, 30% more recipes, updated formatting, and even black and white photographs of Rose\u0026amp;#x27;s kitchen.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. 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