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 flavors ranging from Sesame to Blueberry and Hatch Chile Jack, as well as homemade spreads, schmears, pickles, and other deli favorites, 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.

About the Author
Cathy Barrow is an award-winning author and home cook. She has written four cookbooks: Bagels, Schmears, and a Nice Piece of Fish; 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 has been published by the New York Times, The Washington Post, Serious Eats, FOOD52, The Local Palate, Garden & Gun, Southern Living, NPR, and National Geographic.


Book Information
ISBN 9781797210551
Author Cathy Barrow
Format Hardback
Page Count 208
Imprint Chronicle Books
Publisher Chronicle Books