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Donuts, by Elinor Klivans
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In these pages, you'll find over 40 recipes for a variety of donuts, from yeast-raised to cake style, from simply glazed to filled and frosted, and everything in between.
Nothing goes better with a steaming cup of hot coffee than a fluffy donut. Whether filled, glazed, or sprinkled, donuts are comfort food at its best. Featuring over 40 treats in all shapes and sizes, this book has something to tempt every palate. The opening chapter takes you through the donut-making process from start to finish, demystifying every step. Next are a handful of classic recipes that everyone loves. Old-fashioned jelly-filled donuts; sweet maple-glazed bars; and rich devil’s food rings are only a few of the offerings. Also included are new twists on old favorites, including decadent salted caramel donuts; flavor-packed lemon–olive oil donuts; crispy bacon-topped donuts; and much more. The last chapter opens up a whole world of donuts: crunchy cinnamon-sugar churros served with rich chocolate sauce; light and airy ricotta zeppole; and warm sopaipillas drizzled with honey are just a few of the global treats. Ending the book are recipes for various fillings, frostings, and glazes to inspire you to get creative. Packed with luscious photographs, this book shows how easy and satisfying it is to make donuts at home. There’s sure to be a special treat for everyone to enjoy!
- Sales Rank: #97408 in Books
- Brand: Brand: Weldon Owen
- Published on: 2011-09-06
- Released on: 2011-09-06
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .60" w x 7.50" l, 1.20 pounds
- Binding: Hardcover
- 112 pages
- Used Book in Good Condition
About the Author
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
Lauren Burke is a San Francisco–based still life and lifestyle photographer. Her work has appeared in several publications and magazines including Parenting, Rolling Stone, and Health.
Most helpful customer reviews
12 of 12 people found the following review helpful.
good both for basics and more unusual recipes
By kaitlynic
I have Elinor Klivan's book on cupcakes and I've like it, so when I was looking for donut books, hers was one of the ones I decided to get. I haven't been disappointed. With recipes like Salted Caramel-Pecan donuts and Brown Sugar donuts with Cinnamon-Orange glaze, there are plenty of recipes to look forward to making. She also does a good job with the basics. The recipes are detailed enough so that you have a clear idea of what to do. There are also sections at the beginning of the book that give more information on techniques like deep-frying the donuts. This book would be suitable for those that are just trying out donut making, as well as those who are looking for some new recipes.
3 of 3 people found the following review helpful.
Good book, just beware of mistake in flour weight
By Flavia R.
The book contains a great variety for fried donuts and alike (such as a recipe for filled beignets).
Just the conversion of flour from cups to grams is off. The recipe for yeast donuts states 3.25 cups or 515g, that gives 158 g per cup! If you use the weight in oz, it will give you 5.07 oz per cup, or 143g. A quick web search shows that a cup of all-purpose flour should contain ~ 4.5 oz or 125g. Unaware of all this, the first time I tried to make the yeast donut recipe, I did so by weight (using grams). I had to use less flour because the dough wouldn't mix, and still I ended up with a heavy dough because of that.
7 of 7 people found the following review helpful.
Excellent
By Snoopy
Great book I have to say that it has great recepies. I hope that you give it a try and you won't regret it
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