Bagels, Schmears, and a Nice Piece of Fish
Bagel lovers rejoice! This thorough-yet-accessible cookbook demystifies bagel-making with just 5 base ingredients and straightforward techniques for making the dough, shaping the bagels, proofing, boiling, baking, storing, and more. Recipes include two dozen variations on the New York bagel, with classic and innovative flavours ranging from Sesame to Blueberry and Hatch Chile Jack, as well as homemade spreads, schmears, pickles, and other deli favourites, like home-smoked Nova and Smoked Whitefish Salad, for maximum grazing. Home bakers of all levels will delight in these reliable recipes and share them as a hostess, housewarming, or Yom Kippur gift. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods.
Cathy Barrow is an award-winning author and cook. She has written three cookbooks, Mrs. Wheelbarrow's Practical Pantry, Pie Squared, and When Pies Fly. Cathy won an IACP award for best single subject cookbook for Mrs. Wheelbarrow's Practical Pantry and was nominated for a James Beard Award in the Baking category for Pie Squared. She writes a monthly food column for the Washington Post Food section, and has been published by the New York Times, Serious Eats, Food52, NPR, and National Geographic.
Author: Cathy Barrow
Format: Hardback, 208 pages, 235mm x 184mm
Published: 2022, Chronicle Books, United States
Genre: Food & Drink: General
Bagel lovers rejoice! This thorough-yet-accessible cookbook demystifies bagel-making with just 5 base ingredients and straightforward techniques for making the dough, shaping the bagels, proofing, boiling, baking, storing, and more. Recipes include two dozen variations on the New York bagel, with classic and innovative flavours ranging from Sesame to Blueberry and Hatch Chile Jack, as well as homemade spreads, schmears, pickles, and other deli favourites, like home-smoked Nova and Smoked Whitefish Salad, for maximum grazing. Home bakers of all levels will delight in these reliable recipes and share them as a hostess, housewarming, or Yom Kippur gift. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods.
Cathy Barrow is an award-winning author and cook. She has written three cookbooks, Mrs. Wheelbarrow's Practical Pantry, Pie Squared, and When Pies Fly. Cathy won an IACP award for best single subject cookbook for Mrs. Wheelbarrow's Practical Pantry and was nominated for a James Beard Award in the Baking category for Pie Squared. She writes a monthly food column for the Washington Post Food section, and has been published by the New York Times, Serious Eats, Food52, NPR, and National Geographic.