As summer fades to fall, one of the most anticipated baking seasons is just beginning. With 61 brand new recipes, this issue of Bake from Scratch will keep your kitchen warm and cozy all autumn long. Tie on your apron and preheat the oven to bake up beer-batter treats, soft-baked pretzels, Middle Eastern flatbreads, to-die-for Danish, and more. Discover the secrets of caramel from William Werner of San Francisco’s Craftsman and Wolves, learn the history behind the most beloved of fall spices, and follow our editor-in-chief’s adventure in pastry boot camp at the Culinary Institute of America. Filled with exciting new seasonal ideas, this fall issue of Bake from Scratch will be your new favorite!
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