70 Classic Snacks You Loved as a Kid (and Still Love Today)
Author: Jennifer Steinhauer
Pubpsher: Clarkson Potter
Re-create the lunch-box delights that made you the envy of other kids with seventy recipes for all-natural, homemade versions of your favorite childhood treats. If you grew up on corner-store treats, memory lane is paved with Ho Hos, Yodels, Oreos, and Ring Dings. And while your taste buds may have grown up a bit, chances are you still crave these classic flavors. After much obsessing and experimentation, Jennifer Steinhauer has cracked the code for 70 iconic treats to re-create in your own kitchen. There are cookies with a perfect crunchy base for cream filling, snack cakes with frosting so thick you can peel it off all at once, candies dipped in chocolate and dusted with sugar, and ice cream pops so juicy that they drip down your arm. A self-taught baker, Jennifer had no interest in complicated techniques or chemical gunk, just easy hacks that break down and remaster these throwback snacks. So go ahead—treat yourself to your own homemade version of these favorites: • Samoas, Pecan Sandies, Chips Ahoy!, and other classic cookies • Nutter Butters, Mint Milanos, Oatmeal Creme Pies, and other sweet sandwich cookies • Twinkies, Drake’s Coffee Cakes, Devil Dogs, and other snack cakes • Fig Newtons, Lemon Mini-Pies, Strawberry Pop-Tarts, and other fruity, filled treats • Soft Pretzels, Pizza Pockets, Funyuns, and other salty, savory snacks • Cracker Jacks, Goo Goo Clusters, Candy Dots, and other candy favorites • Orange Creamsicles, Strawberry Shortcake Ice Cream Pops, Nutty Buddies, and other frozen treats From the Trade Paperback edition.
More than 350 drink recipes old and new with great writing from The New York Times. The cocktail hour is once again one of America’s most popular pastimes and one of our favorite ways to entertain. And what better place to find the secrets of great drink-making than The Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. Readers will find treasured recipes they have enjoyed for years—the classics like the Martini, the Old-Fashioned, the Manhattan, the French 75, the Negroni —as well as favorites from the new generation of elixirs borne of the craft distilling boom. Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes and many more. This compendium is arranged by cocktail type, with engaging essays throughout. Included are notes on how to set up your bar, stock, and run it—and of course hundreds of recipes, from Bloody Marys to Irish Coffees. The Essential New York Times Book of Cocktails is the only volume you will ever need to entertain at home, whether it’s just for two, or for pleasing a crowd.
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