FUSS-FREE, NO-KNEAD YEAST BREADS
By Nancy Baggett
Hardcover – 224 pages
For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett’s revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett’s slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, but without any kneading at all. The technique calls for minimal, economical ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes. It can be used to produce a wide variety of breads, from crusty artisan-style boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker’s needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett’s technique is the simplest one yet; it’s virtually fool-proof; and it yields superior bread.
The All-American Cookie Book
Nancy Baggett’s, The All-American Cookie Book, can be purchased in bookstores everywhere or online. It has been enthusiastically received by critics and home cooks alike, and there are now more than 125,000 copies in print. For comments of the critics, click on Reviews. For a nifty cookie decorating idea from the book, go to Nifty Stuff.
In creating The All-American Cookie Book, Nancy Baggett crisscrossed the nation searching out great cookie recipes, then sure-handedly reworked every one in her own kitchen. This beautiful, 400-page, full-color cookbook (with over 50 glorious photos throughout) celebrates modern and heirloom gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, Florida Key Lime Frosties, and Seattle Mocha Espresso Wafers to name just a few. The collection also features both devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons, and homespun classics like Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Molasses Applesaucers and a charming1796 Christmas cookie. For children and adults alike, one of the most exciting chapters is the lavishly illustrated “Cookie Decorating and Crafts,” which includes everything from simple projects like colorful holiday cookies and Chocolate Gingerbread Bears to a festive “snow covered” gingerbread cottage. Along with the recipes, Nancy tells the story of America’s cookie baking heritage and slips in fascinating bits of culinary history and lore.
(trade paper, 8″ x 10″) 240pp,
48 color photos, $13.95, plus
$3.00 shipping & handling
(hard cover, 8″ x 9″) 159pp,
25 color photos, $10.00, plus
$2.50 shipping & handling
(less than half of original price!)
Special Sale — The International Cookie Cookbook and Dream Desserts — To purchase autographed copies of these books, send a check for the amount indicated; shipping is included in this fee. Books are shipped via postal service media rate and should arrive in about 3 weeks. Send payment, specify books ordered, and your shipping address to: Kitchen Lane, P.O. Box 1644, Columbia, MD 21044
This big, handsome book contains 150 wonderful cookies from Jam-Filled Shorties and Fudge Brownies to Butter Spritz and Viennese Almond Crescents. Also there are interesting bits of lore, cookie-making tips, plans for an authentic German cookie house and 50 gorgeous color photos in this beautiful 240-page
best seller. “Tempting and impressive,” says The Christian Science Monitor. “A richly comprehensive sampling, ” says Publishers Weekly.
Stewart, Tabori & Chang, Trade Paper 1993
Praise for The International Cookie Cookbook:
“I borrowed this book from the library at Christmas time and renewed it 3 times! Well, those 12 weeks just weren’t enough. …I had to own this wonderful book. My husband said, “Go and buy it”! (He loves to eat cookies , who doesn’t.) I found many new cookie recipes to try from the USA, Canada, Latin America, The British Isles, Scandinavia, All of Europe (3 chapters) and the Middle East, etc. There are BEAUTIFUL photographs. Indexed too!” Suzy R (thecookiebaker @furryfarm.com)
“The best Christmas stocking stuffer. Excellent cookie recipes (that work). Old and new favorites for year round.” email@example.com Atlanta, Georgia
“This is the first cookie book elegant enough to give as a special gift, a beautiful coffee table book—but also a reliable collection of tested recipes.”World of Cookbooks
LUSCIOUS, LOW-FAT RECIPES
Beautifully designed book featuring 85 fine-quality recipes and 25 gorgeous color photos. Recipes include cinnamon coffee cake, fudge bundt cake, lemon tart, chocolate chip cookies, etc., plus helpful tips on creating light, yet luscious desserts. Excerpted in Ladies’ Home Journal.
Stewart, Tabori & Chang, Hard Cover, 1993.
“The moment I heard about Dream Desserts, I wanted it. Now I’ve read it and I love it. This is one of those books that’s kept in the kitchen and gets covered in spots….” Graham Kerr, TV Chef
“I’ve made many desserts from this book and people always love them. This book proves that you really can make good lowfat desserts. Dream Dessertsalso has beautiful photographs of the recipes and would make a great gift book.” Dieter with a Sweet Tooth
“Dream Desserts is filled with recipes that taste terrific, look sensational, are easy to make and best of all, taste fattening. …. This book lives up to Nancy’s reputation.” Marlene Sorosky, author of The Dessert Lover’s Cookbook
“Nancy Baggett has succeeded the high-fat way, can she repeat her success on the low-fat route? The answer is yes!” Eating Well Magazine
Other Cookbooks by Nancy Baggett
THE LOW FAT COOKBOOK FOR
PEOPLE WHO LOVE TO EAT
From appetizers, main dishes, soups, salads, side dishes and desserts, a 200-plus recipe book with more than 75 pages of tips, menus and charts, 65 color photos and recipe nutritional analysis.
Chosen one of 1994’s Best Cookbooks by USA Today, which praised its “… mouth- watering sampling of healthful recipes.”
Rodale Press, Trade Paper, 1996 Rodale order: 1-800-848-4735
Praise for 100% Pleasure:
“I bought this book because I didn’t know where to start with low fat cooking, and the other reviews were very favorable. What a find! The six or seven dishes we’ve already tried have been very tasty, and not too difficult to prepare. I was surprised to find that low fat dishes can actually taste good. Great photos, good info and a wide variety to select from.” Greg Olson, Oregon
“The recipes in 100% Pleasure are well-tested (an anomaly these days) and well explained…. The wonderful thing about these recipes is that they’re seasoned. There is real flavor—making cooking and eating a 100% pleasurable experience.” The Cook’s Bookshop Newsletter
“I have made meals and baked desserts from this book on many occasions, and have always received compliments. This book proves that low fat cooking doesn’t have to mean no flavor and no fun.” firstname.lastname@example.org New York
“Making the move to low-fat cooking has been painful. So I was thrilled to discover a book with great recipes you would never dream were low-fat.” Sterling Hill, Internet Diet-Food Newsgroup
Co-authored by Nancy, this popular book (50,000 copies sold) contains 115 well-tested recipes for delicious reduced-fat soups. From fancy recipes like crab bisque to quick like chunky chicken and pasta, from hearty like split pea and ham, and beefy vegetable to unusual like spicy apple-wine soup. Includes a chapter of “express” recipes for cooks in a hurry.
Full nutritional analysis of recipes included.
Surrey Books, Trade Paper, Second edition, 1997. Surrey order: 1-800-326-4430
Praise for Skinny Soups:
“Skinny Soups by Ruth Glick and Nancy Baggett is possibly the best lowcal cookbook ever written. I love soup and thought the recipes in this book were fabulous. Each soup I made was delicious, spicy and yet very easy to make. I have been making soups each week from this book for the last 3 months. … Ruth Glick and Nancy Baggett have a award winning cookbook. I am purchasing several copies to give as gifts.” email@example.com Rowe, Massachusetts
“… an excellent job of trimming the fat and calories without losing the thick, rich texture and full-bodied flavor of traditional soups. All (recipes) received ratings from ‘real good’ to excellent.” Diabetes Forecast Magazine
“… Instructions are easy and clear. … soups are delicious … economical, nutritious.” Tufts University Diet & Nutrition Letter
Large (288 pages), lavish coffee-table book filled with 150 of the world’s best chocolate recipes including cakes, cookies, candies, pies and tortes, plus 50 superb color photos and directions for creating a miniature Swiss chocolate chalet. Awarded 1991 Best Book—Baking and Desserts by the International Association of Culinary Professionals.
“A stupendous book,” raves Booklist.
Stewart,Tabori & Chang, Hard Cover, 1991, Trade Paper 1993
Praise for The International Chocolate Cookbook:
“The International Chocolate Cookbook has many wonderful recipes that will appeal to the chocoholic and the ‘normal’ audience. Complex techniques are carefully explained, step by step, with hints to understand WHY the chef needs to follow these directions. I particularly love the creative ways to use chocolate suggested by the author. She details how to make boxes, ‘birds nests’, leaves, small bowls, and more – all out of chocolate. To add to the enjoyment, the author gives descriptions about where the dessert comes from and what makes it so appealing. The pictures are stunning, and are part of what convinced me to buy the book originally. I strongly recommend it to anyone looking for a cookbook to guide them through the complex world of chocolate.” A Chocolate Lover
“Chocolaphiles should make room on their shelves for this voluptuous volume. The oversize cookbook literally dazzles…. …The range is unusually broad.”Publishers Weekly
“… this glorious volume may be among the highest tributes ever paid to chocolate. The clincher—a miniature Swiss chocolate chalet.” Country InnsMagazine