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Fun, craveable desserts—from even-better-than-you-remember-them homemade Pop Tarts and Oreos to brilliant original treats—are the hallmark of pastry chef Hedy Goldsmith. Celebrated in the New York Times and on Food Network for the clever and delicious dishes she creates, Hedy has a sense of humor that comes out in her sweets. Baking Out Loud includes her most sought-after recipes and many more desserts that will inspire home bakers.
Hedy grew up on the kind of supermarket treats that are familiar to Americans—Cracker Jacks, Nutter Butters, coffee cakes from Entenmann’s bakery—as well as concoctions from her Easy-Bake Oven. In Baking Out Loud, she not only details how she transformed her childhood favorites into grown-up versions that are irresistible to kids and adults alike but also shares recipes that boast her signature in-your-face flavors. Twinkies were the inspiration for her Red Velvet Twinks, which combine rich chocolate cake and cream cheese filling that has a touch of tang from the addition of goat cheese. Her Chocolate Caramel Peanut Bars are the most indulgent version of a Snickers bar imaginable. And Hedy finally gives the recipe for her famous Junk in Da Trunk cookies (aka Chocolate Chunk Cookies) and Banana Toffee Panini.
From cookies and bars to pies, cakes, tarts, custards, and all sorts of ice creams, Baking Out Loud is a whimsical collection of eighty inventive recipes that any home baker is going to love to make.
About the Author
Abigail Johnson Dodge is a widely respected baking expert, popular food writer, and instructor. Abby studied in Paris at La Varenne and worked in pastry under superstar chefs Michel Guerard and Guy Savoy. Abby is the author of nine cookbooks, including "Mini Treats & Hand-Held Sweets, " "Desserts 4 Today, "and "The Weekend Baker "an IACP Cookbook Award Finalist. Her recipes and articles have appeared in seven dozen cookbooks, publications, blogs, and websites. Abby is a contributing editor to "Fine Cooking "magazine and is also a regular guest on TV and radio. She lives in Connecticut.
“Hedy makes desserts that are delicious and delightful—full of fun, flavor, and even bacon. Her recipes make me want to whip out my sugar and measuring cups and start baking!” —Anne Burrell
“Hedy’s desserts are the greatest, and making them from these wonderful recipes is a joy. Yum, yum, yummy!” —Maida Heatter
“Hedy presents American sweets and cakes in a way that is simply delicious. These are the kind of soulful and original desserts I enjoy.” —Daniel Boulud
“Hedy's desserts are innovative yet homey, genius without being stuffy. I am going to bake my way through this book to score high points from my son and kisses from my husband." —Michelle Bernstein
“As a loyal fan of Hedy’s, I am thrilled about this book, which saves me the schlep to Miami to taste her amazing desserts. By the time your plate is licked clean, your last bite will have left you with a big hug and a wink. This is food that is relevant, sexy, and meant to be eaten with a very large spoon.” —Andrew Zimmern
“Every decadent concoction in Baking Out Loud evokes sweet childhood memories, always with a personal, contemporary twist. Hedy’s creativity and fearlessness in the kitchen will have you jumping for joy and giggling with pleasure. Seconds please?!” —Gail Simmons
“Every arena of dessert is covered here, from popcorn bark to bacon praline. For any simple dessert with serious flavor, Baking Out Loud is a great guide.” – Serious Eats