Van Boven Yvette - Home baked: more than 150 recipes for sweet and savory goodies

Published in 2015 by Stewart, Tabori & Chang
An imprint of ABRAMS Text, styling, layout & illustrations: Yvette Van
Boven Photography: Oof Verschuren
Editorial team: Martine Steenstra, Inge Huijs, Rob van Riet & Hennie Franssen-Seebregts
Translation: Marleen Reimer & Victor Verbeek For Abrams:
Editor: Holly Dolce
Designer: Liam Flanagan
Production Manager: Denise LaCongo Library of Congress Control Number: 2014959144
ISBN: 978-1-61769-167-6
Text copyright 2015 Yvette Van Boven
Photographs copyright 2015 Oof Verschuren
Originally published in 2014 by Fontaine Publishers BV, Hilversum
www.fontaineuitgevers.nl All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher. Stewart, Tabori & Chang books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below.
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www.abramsbooks.com VOLUME MEASUREMENTS 1 tablespoon = 15 ml 1 teaspoon = 5 ml 4 tbsp = cup = 60 ml cup = 80 ml cup = 120 ml 1 cup = 240 ml 2 cups = 1 pint = 475 ml 4 cups = 2 pints = 950 ml OVEN I bake in a convection oven.

Your oven may take longer or shorter than I have indicated in the baking time. The baking times in this book are a suggestion. Trust your own experience with your own oven and always use an oven thermometer! Read more about this on . PRODUCTS I use organic eggs, large ones, just so you know. Actually, I always use organic ingredients: butter, meal, flour, and dairy are more pure and honest if theyre organic. for Sophie, Guusje, Renske & Horas four tough cookies Connemara, Ireland CONTENTSbasics, what you need, how to avoid disappointments, and how to fix it if something goes wrongwhat you can bake for breakfastwith yeast, sourdough starter, baking powder, baking soda, or beereverything that resembles spongy sweet bread made with egg, flour, sugar, and butter or oilcakes and tray cakes that can be sliced in bars or pieces ideal for large groupscookies or shortcakes to serve with teatarts and pastries made from dough with filling, that can be hearty, that can be sweetfestive treats: rolled up, piled up, and often well decoratedeverything that wont fit above: is it pastry? a dessert? its in any case very deliciousI never doPREFACEHome Baked is a book filled with recipes for the average home baker like yourself. for Sophie, Guusje, Renske & Horas four tough cookies Connemara, Ireland CONTENTSbasics, what you need, how to avoid disappointments, and how to fix it if something goes wrongwhat you can bake for breakfastwith yeast, sourdough starter, baking powder, baking soda, or beereverything that resembles spongy sweet bread made with egg, flour, sugar, and butter or oilcakes and tray cakes that can be sliced in bars or pieces ideal for large groupscookies or shortcakes to serve with teatarts and pastries made from dough with filling, that can be hearty, that can be sweetfestive treats: rolled up, piled up, and often well decoratedeverything that wont fit above: is it pastry? a dessert? its in any case very deliciousI never doPREFACEHome Baked is a book filled with recipes for the average home baker like yourself.

No need to be a skilled ptissier. I will guide you through the hard parts, just like that. For some techniques Ill use step-by-step illustrations; for others Ill give you a clear and simple description. This book only contains goods I like to bake myself. These can be classics, but also concoctions of my own making. Recipes that I came up with, for instance, after having decided to live a little healthier from time to time.

This is why I sometimes try to bake wheat-free, sometimes gluten-free, and sometimes sugar-free, but just as often I dont. I follow my instincts, like I do in life itself, really. When, like me, you suffer from baking urges, youll notice that there is something to bake pretty much every day. I like to bake because it is relaxing. Its a nice routine during the day. Nicer, even, when you have something delicious to eat or treat.

Baking will not only make you very happy; it will make you beloved. Home Baked contains homey recipes: from spelt bread and homemade oat crackers to chic French cannels, savory Irish pies, and formidable birthday cakes brimming with sugar and whipped cream. Nothing is impossible. You can do it too. Easily. Of course, once you begin to master the basic recipes, you can start your own baking experiments; my recipes could very well offer you ideas to expand on.

This is why I will also present you recipes for all sorts of universal pie crusts and tart shells, basic pound cakes, and beginners bread, along with anything you can use to top, fill, and garnish them. In short: everything you need to get your bake on. I wish you lots of success, and fun, x YVETTE Amsterdam Paris Paris In front of the oven in the middle of the night

BAKING GEARFairly essential tools to have at hand Dough scrapers made out of plastic or metalindispensable. An oven thermometer is a must have! It costs almost nothing & it will rescue you. No matter how fancy your oven is, you will still need this device! A digital scale, while not a must, does come in handy. Rubber (or silicone) spatulas! Rolling! Pin! A small sieve, for confectioners sugar or cinnamon.Next page