baking

Zingerman's Bakehouse

Dec 15, 2017

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.

Frank Carollo, baker extraordinaire and co-owner of Zingerman's Bakehouse, joins us this morning. 

Listener Essay - Breaking News

Nov 16, 2017

Elisabeth Grace is a retired clinical social worker with English and Scottish roots, who shares her home in Columbia County with a demanding blue-eyed cat and a newcomer, a little brown dog named Lilah.

Breaking News

Making a lemon meringue pie from scratch is labor intensive. I need a special occasion to embark on it, like a Thanksgiving dinner or a significant birthday, so when I was invited to the party planned to celebrate two special birthdays one day last summer, I asked one of the two hostesses, wife of one of the birthday boys, if such a pie would be acceptable. “One of my favorites!” she responded enthusiastically.

The red and white checquered cook-book fell open at page 311, as if I made lemon meringue pies every day. I scanned the ingredients, checked what I was missing and went to the supermarket the following day to buy frozen pie-shells (I'm not a purist) and pick out three perfect lemons.


  Bill Yosses was the White House Pastry Chef from 2007-2014, hired by First Lady Laura Bush and baking under The Obamas -- working with First Lady Michelle Obama on her Let’s Move! Campaign - specifically by increasing the use of fresh, natural ingredients and decreasing the portion size and amount of refined sugar.

 

Since leaving Washington DC, Yosses has operated The Perfect Pie in New York City and since February he’s provided the pre-show pies for the Off-Broadway production of Sweeney-Todd: The Demon Barber Of Fleet Street in New York City.

 

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor is a new cookbook, co-written by Yosses and Peter Kaminsky and featuring wonderful photographs by Evan Sung.

Facebook: Bread Alone Bakery

Food Friday favorite Amy Halloran returns to the show today. She is joined by Sharon Burns Leader of Bread Alone Bakery, which has numerous locations in the NY's Hudson Valley. They are here to discuss baking. WAMC's Ray Graf hosts.

  Jeanne Sauvage is a blogger, baker, and author who lives with her husband and daughter in Seattle, Washington.

She has two baking books to check out, Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treatsand her new book Gluten-Free Wish List: Sweet and Savory Treats You've Missed the Most.

Baking With Less Sugar

Jul 9, 2015

  Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot - came up with this winning formula: Minus the sugar equals plus the flavor.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar contains 60-plus recipes for anyone who loves to bake and wants to cut back on the sugar - playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice.

 It wouldn’t be the holidays without a little pie. Pumpkin pie, apple pie, pecan pie, any pie will do. Food and agriculture writer Deanna Fox is here to talk about the fine art of the pie, which has been around since ancient Egyptian times, and originally made popular by the Roman Empire. 

    

  Josey Baker (that's his real name!) is a former science teacher turned San Francisco baking sensation.

Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye.

It’s Food Friday again! Today we’re talking about breads and baking. Matt Funiciello of Rock Hill Bakehouse is here with us, along with grain industry expert June Russell of GrowNYC

Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She imparts her knowledge to all in the book: Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats.

Yankee Magazine Recipe Extrvaganza

Nov 21, 2012

Amy Traverso is the Lifestyle Editor for Yankee Magazine and she joins us to talk about The Apple Lover's Cookbook and Yankee's Lost & Vintage Recipes

Rebecca Ffrench - Sweet Home

Jun 25, 2012

Everyone has a stack of recipe cards, whether they’re neatly filed away or tucked in places only the chef can find, we know they’re there. Some contain the family’s most treasured cake & cookie recipes, while others are from friends and friends of friends. Either way, they’re a part of our baking history. No one knows this more than Rebecca Ffrench. Coming from a family of home bakers, she’s found the perfect ideas for preserving family recipes and gives us her favorites in Sweet Home.