Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere

by Gemma Stafford

Overview

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make—anytime, anywhere—in her very first baking cookbook.

Gemma Stafford—chef and host of the top online baking show Bigger Bolder Baking—has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.

BAKE WITH CONFIDENCE

• 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort
• Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more
• Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease

ANYTIME BAKING

• An approach unique among baking cookbooks, the chapters are organized by the basic tools you’ll need—such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed—so you can choose the recipes that are most convenient for you during any spur-of-the-moment craving

BOLD NEW RECIPES & CLASSICS

• Surefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma’s Best-Ever Chocolate Chip Cookies, “In Case of Emergency” One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more
• BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma’s irresistible desserts with confidence

Product Details

ISBN-13:	9781328546388
Publisher:	HarperCollins
Publication date:	03/19/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	313
Sales rank:	552,391
File size:	48 MB
Note:	This product may take a few minutes to download.

About the Author

GEMMA STAFFORD is an Irish-born chef and host of Bigger Bolder Baking, a top online baking show that has been watched 250 million+ times. She connects with her millions of fans at BiggerBolderBaking.com and on YouTube, Facebook (Bigger Bolder Baking), and Instagram (@gemma_stafford). She lives in Los Angeles.

Editorial Reviews

08/01/2019

When Irish-born YouTuber Stafford started her cooking show, she wished to step away from contest-driven content and focus on techniques that bakers must master to turn out delicious desserts. Her first cookbook extends that concept to prove that baking can be a fun, simple, daily activity, resulting in this accessible collection of cakes, cookies, pastries, and puddings. A section describing common ingredients illuminates the differences between various flours, leaveners, and chocolates, ensuring baking newbies will be able to execute the recipes confidently. The recipes themselves are straightforward, with notes regarding substitutions and suggestions for fine-tuning the results. The writing makes baking even complicated-looking desserts seem attainable. Recipes include baking classics (banana bread, cinnamon rolls) and Irish favorites, such as shortbread and "Irish Fairy Cakes," as well as more challenging options (profiteroles, palmiers, and jelly donuts). While a few ingredients may be difficult to source here, most are available online, can be made at home, or have an easily available substitution. VERDICT An excellent selection of unfussy desserts that serve equally well for daily treats or special occasions.—Rebecca Brody, Westfield State Univ., MA

Library Journal

05/06/2019

Stafford, host of the YouTube baking show Bigger Bolder Baking, delivers a fun, accessible collection of more than 100 recipes in her debut cookbook. With most recipes requiring fewer than 10 ingredients and only a few simple baking tools, Stafford proves that baking can be “an everyday art” instead of “a weekend-only indulgence.” The chapters are conveniently organized by kitchen tool type, such as “Wooden Spoon & Bowl,” “Rolling Pin,” and “No Oven Needed,” so readers can choose recipes based on their comfort level. Instructions are written in a clear, straightforward manner, with accompanying tips, like how to repurpose devil’s food cupcake batter for a cake and how to caramelize crème brûlée without a kitchen torch (use the broiler). Some of the more noteworthy recipes include her popular red velvet pancakes with cream cheese frosting, baked cinnamon-sugar churros, and no-bake Oreo cheesecake. Stafford generously devotes a concluding chapter to instructing how to create DIY baking ingredients, such as self-rising flour and brown sugar. This book will be sure to build confidence in the most novice of bakers, while more experienced bakers will appreciate the solid collection of classic desserts. (Sept.)

Publishers Weekly