TheWeekendBaker.com
Title
the weekend baker irresistible recipes, simple techniques and stress free strategies for busy people
Description
Excerpted from the website:
- "Abigail Johnson Dodge understands that there are some days when you need a quick dessert and others when you want something spectacular. That realization is behind this book’s unusual--and sensible--structure. The recipes are organized according to how long it takes to make them: “Baker’s Express” (quick recipes), “Baking in Stages” (easy recipes broken down into steps) and “Productions” (showstoppers put together from simple components). Whether you’re looking for a speedy dessert--say, Crunchy Berry Summer Crisp--or an elegant finish to a dinner party, such as Layered Chocolate Mousse Cake, you’ll find it here. "
Languages
English
Additional Information
"Abigail Johnson Dodge understands that there are some days when you need a quick dessert and others when you want something spectacular. That realization is behind this book’s unusual--and sensible--structure. The recipes are organized according to how long it takes to make them: “Baker’s Express” (quick recipes), “Baking in Stages” (easy recipes broken down into steps) and “Productions” (showstoppers put together from simple components). Whether you’re looking for a speedy dessert--say, Crunchy Berry Summer Crisp--or an elegant finish to a dinner party, such as Layered Chocolate Mousse Cake, you’ll find it here. "
— Food & Wine magazine (named The Weekend Baker one of The Very Best Cookbooks of 2004)
Abigail Johnson Dodge is a cookbook author and a Contributing Editor at Fine Cooking Magazine, where she served as founding director of the magazine’s test kitchen. In addition, Abby regularly appears on TV and radio and in industry videos. She also teaches classes and seminars at cooking schools around the country and belongs to numerous food associations: the International Association of Culinary Professionals, the Connecticut chapter of the American Institute of Wine and Food, and the National Cutco Culinary Advisory Board.
Abby's newest book, The Weekend Baker, available in November 2004 was published by W. W. Norton. She is the author of four other popular cookbooks: The Kid's Baking Book (Oxmoor House, 2003) - the sequel to her acclaimed The Kid's Cookbook (Oxmoor House 2000); Williams-Sonoma Dessert (Simon and Schuster, June 2002), which is into its second printing; and Great Fruit Desserts (Rizzoli 1997). She also contributed to [The New Joy of Cooking The New Joy of Cooking] (Scribner, 1997) and Cookies for Christmas (Meredith, 1999). Oxmoor House published her latest collaborative effort, entitled Savoring America, in November 2002 which received a Ben Franklin Award and was also nominated for a James Beard Award.
Abby studied at La Varenne in Paris with noted French food authority Anne Willan and later worked under celebrated French chefs Michel Guerard and Guy Savoy, specializing in pastry. Before teaming up with Fine Cooking Magazine, Abby held editorial posts at Parents and Woman’s Day magazines, and contributed to many other prominent food publications and working on a variety of culinary projects.
"You'll find tempting recipes within reach of any aspiring home baker in this cleverly organized book"
— Alice Medrich, author of Bittersweet: Recipes and Tales from a Life in Chocolate 2004 IACP Cookbook of the Year
In The Weekend Baker cookbook you will find:
- Organization by time:Recipes are categorized by the time they take to make.
- 150 mouthwatering recipes for sweet and savory snacks, including breads, brownies, rolls, cakes, cookies and more.
- Quick and Easy dessert recipes for unexpected guests and last-minute emergencies.
- A complete introduction to baking basics including time-saving tips.
- Stovetop recipes that can be made much more quickly than conventional oven-baked dishes.
- Many no-bake recipes easy to whip together when you’re in a hurry.
- Color photographs: 24 luscious, close-up color photographs .
Here is what the critics are saying about the weekend baker by Abigail Johnson Dodge:
"Abigail Johnson Dodge understands that there are some days when you need a quick dessert and others when you want something spectacular. That realization is behind this book’s unusual--and sensible--structure. The recipes are organized according to how long it takes to make them: “Baker’s Express” (quick recipes), “Baking in Stages” (easy recipes broken down into steps) and “Productions” (showstoppers put together from simple components). Whether you’re looking for a speedy dessert--say, Crunchy Berry Summer Crisp--or an elegant finish to a dinner party, such as Layered Chocolate Mousse Cake, you’ll find it here. "
— Food & Wine magazine (named The Weekend Baker one of The Very Best Cookbooks of 2004)
“If your life is active--or, as Abby would say, 'hectic with occasional insanity'--lament no longer. Prescription-Strength Fudge Brownies, Emergency Blender Cupcakes, and One-Pot Chocolate-Chip Cookies are here to sweeten the day. They take an hour or less to make, and they're the sorts of goodies everyone wants to bake...if only you had the time. Well, none of the yummy failproof recipes in this book requires vast stretches of free time because Abby breaks down the baking processes into discreet parts that slip easily into busy schedules. Her strategies make even involved recipes--such as moist Honey Oatmeal Bread and a glorious Strawberries-and-Cream Layer Cake--feel easy. And her meticulously written recipes never leave you guessing about what to do."
— Fine Cooking Magazine
“Dodge believes that when it comes to the often-intimidating world of baking, one need not sacrifice quality for simplicity. Chocolate-Glazed Ricotta Cake, Old-Fashioned Berry Ice-Box Cake, Jalapeño Corn Bread Wedges--all are within reach, with a little planning. The author honed her skills at La Varenne in Paris, specializing in pastry, but despite her serious experience, her approach is relaxed and realistic. To Dodge, the weekend baker is the dinner party host who wants to accompany the meal with homemade focaccia, but doesn't get home from work until six; the mom who finds out her son needs cupcakes for Cub Scouts in an hour; or the low-maintenance sweet tooth who's ready to embark on a baking "production" on a Saturday afternoon, but doesn't know where to start. Supremely efficient, the book will help readers in any number of situations, whether they have a few days (Ready-When-You-Are-Chocolate-Raspberry Soufflés can be prepared and refrigerated for up to a day or frozen for up to two weeks before baking) or less than an hour (Nutty Cinnamon Elephant Ears use frozen puff pastry). Encompassing cookies and bars, cakes, breads, custards and pies, and sharing time-saving tips on everything from using the microwave to soften butter to keeping a well-stocked pantry, this is an excellent resource for cooks of all levels. "
— Publisher's Weekly
“Weekends will be filled with delicious fun now that we have Abby’s collection of spectacular recipes and her unique guide to baking them with stress-free efficiency.
— Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures “
"With so many people on busy work schedules and little time for cooking it has been very difficult for them to even think of baking. The Weekend Baker will certainly help!”
— Chuck Williams, of Williams-Sonoma
"This confidence-inspiring book is filled with tempting recipes that are within reach of any aspiring home baker. Abby Dodge brings her enormous enthusiasm, ability to teach, and years of professional test kitchen experience to a busy person¹s home kitchen, in this approachable and cleverly organized book. Beginning with the quickest and easiest, delectable easy-to-follow recipes will lure lapsed bakers back to the oven and coax even the busiest first timers to don an apron. Even a child could learn to bake from this book!"
— Alice Medrich, author of 2004 IACP Cookbook of the Year award for Bittersweet: Recipes and also Tales from a Life in Chocolate
"Abby Dodge understands America's home bakers. After running Fine Cooking's test kitchen for years, she knows how busy you are, what works best in your kitchen and how to help you get back to baking again with the good stuff: butter, sugar, cream, chocolate and fresh fruit. Her palate is simple and sensational and shines in every recipe. I am dying to try her Ginger Crackles, Stovetop double Chocolate Pudding, Uncomplicated Yellow Fruit-Topped Cake, and Pie Plate Butterscotch Congos. Every recipe has my mouth watering. And I know that with Abby each one will come out perfectly."
— Maggie Glezer, award winning author of Artisan Baking
"Abigail Dodge has written a new classic. For virtually every imaginable baking need -- from Buttermilk Biscuits to Pecan-Crusted Pumpkin Bread, and from a quick-to-the-table Stovetop Apple Cranberry Crumble to a show-stopping production of Chocolate-Glazed Ricotta Cake -- there's a mouth-watering recipe here to fill it. With her warm and good-humored instructions, Dodge makes you feel as if you have a friend in the kitchen coaching you over your shoulder every step of the way. This book is a treasure."
— Andrew Dornenburg and Karen Page, co-authors, Becoming a Chef, Culinary Artistry and The New American Chef
