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A New Way to Bake

A New Way to Bake Classic Recipes Updated With Better-for-You Ingredients from the Modern Pantry

First edition

Paperback (16 Mar 2017)

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Publisher's Synopsis

For the modern home baker who wants healthy-ish baked goods, the editors at Martha Stewart have written a new baking bible calling on ingredients that have gained popularity in recent years, as tastes shift away from highly refined white flour and sugar. A New Way to Bake will be the go-to source for home bakers looking to up-the-ante when it comes to flavour, texture, and health. Many people love sweets but wish they didn't. But now, a chocolate-chip cookie can feature whole-wheat flour for a dose of nutty whole grains, use maple syrup instead of refined sugar to steer clear of a processed food, and opt for cocoa nibs for interesting texture and a less-sweet taste. The world of baking has expanded, and this cookbook will be the ultimate guide to exploring it, as well as a resource of 130 thoroughly tested recipes. With 150 colour photographs and lots of tips on choosing, storing, and preparing ingredients, A New Way to Bake is the next generation baking bible.

About the Publisher

Clarkson Potter

Cook. Design. Create. Connect. Thrive. The only dedicated lifestyle group within Random House, Potter invites readers to live well. We seek tastemakers, visionaries, and rising stars, and partner with them to craft books and products that define their brand while engaging, entertaining, and instructing their audience. Whether purchased to keep or to give, our books make life delicious, beautiful, and fun.

Book information

ISBN: 9780307954718
Publisher: Clarkson Potter/Publishers
Imprint: Clarkson Potter
Pub date:
Edition: First edition
DEWEY: 641.815
DEWEY edition: 23
Language: English
Number of pages: 319
Weight: 1042g
Height: 194mm
Width: 232mm
Spine width: 29mm