Ihren Artikel jetzt
eintauschen und
EUR 0,10 Gutschein erhalten.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Anhören Wird wiedergegeben... Angehalten   Sie hören eine Probe der Audible-Audioausgabe.
Weitere Informationen
Dieses Bild anzeigen

The Complete Canadian Living Baking Book: The Essentials of Home Baking (Englisch) Taschenbuch – 23. September 2008

1 Kundenrezension

Alle Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Amazon-Preis Neu ab Gebraucht ab
"Bitte wiederholen"
EUR 140,37 EUR 32,16
2 neu ab EUR 140,37 7 gebraucht ab EUR 32,16

Hinweise und Aktionen

  • Große Hörbuch-Sommeraktion: Entdecken Sie unsere bunte Auswahl an reduzierten Hörbüchern für den Sommer. Hier klicken.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


  • Taschenbuch: 352 Seiten
  • Verlag: Transcontinental (23. September 2008)
  • Sprache: Englisch
  • ISBN-10: 0980992427
  • ISBN-13: 978-0980992427
  • Größe und/oder Gewicht: 20,3 x 2,8 x 25,4 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 754.458 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen


Über den Autor und weitere Mitwirkende

Elizabeth Baird is the Executive Food Editor of Canadian Living Magazine and was the magazine’s food editor for more than 20 years. She is Canada’s foremost expert on Canadian cooking and the foods of Canada. She is the author of several best-selling cookbooks, including The Canadian Living Complete Cookbook, Canadian Living Make It Tonight and The Complete Canadian Living Christmas Book. In addition, Elizabeth was the one of the hosts of Canadian Living Cooks on Food Network Canada. She’s delighted to share her lifelong passion for baking in this new cookbook.

The Canadian Living Test Kitchen combines the talents and expertise of Canada’s top chefs and home economists in the country’s largest media test kitchen. They research, develop and test 1,000 recipes per year, with the goal of making life easier — and delicious — for Canadians in their kitchens. And with all their recipes tested till perfect — Canadian Living guarantees that what works in our kitchen will work in yours.

Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.

Roasted Heirloom Tomato Tart
The colour contrast of large red and small yellow tomatoes is striking. However, red tomatoes in differing sizes are also quite attractive.

8 red or striped heirloom plum tomatoes, about 11/4 lb (625 g)
1 cup yellow teardrop or cherry tomatoes, halved lengthwise (about 10 oz/300 g) (250 mL)
2 tbsp extra-virgin olive oil (25 mL)
1 clove garlic, minced
1/2 tsp salt (2 mL)
1/4 tsp pepper (1 mL)
Half batch Quick Puff Pastry or 1 sheet frozen butter puff pastry, thawed and cold (from 450 g pkg)
1 egg, beaten
1 cup shredded Gruyère cheese (250 mL)
2 tsp chopped fresh thyme or oregano (or 1/2 tsp/2 mL dried) (10 mL)

Line 2 rimmed baking sheets with parchment paper or leave ungreased; set aside.

Cut red tomatoes crosswise into 1/2-inch (1 cm) thick slices. In bowl, gently toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on one of the prepared pans. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 day.)

On lightly floured surface, roll out pastry into 10-inch (25 cm) square; transfer to second pan. Using fork, prick pastry at 1-inch (2.5 cm) intervals all over; refrigerate for 30 minutes.

Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.

Lightly brush pastry all over with some of the egg; sprinkle with cheese, leaving 1-inch (2.5 cm) border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme.

Bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 5 minutes.)

Makes 6 to 9 servings.

per each of 9 servings: about 303 cal, 8 g pro, 20 g total fat (8 g sat. fat), 24 g carb, 3 g fibre, 54 mg chol, 346 mg sodium. % RDI: 13% calcium, 14% iron, 16% vit A, 20% vit C, 8% folate.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Lemon Cheesecake Bars
A middle cream cheese layer makes these a change — for the better — from the usual lemon squares.

4 eggs
1 1/4 cups granulated sugar (300 mL)
2 tbsp finely grated lemon rind (25 mL)
1/2 cup lemon juice (125 mL)
1/4 cup all-purpose flour (50 mL)
1 tsp baking powder (5 mL)
1 tbsp icing sugar (15 mL)

Cheesecake Layer:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup granulated sugar (50 mL)
1 egg

30 lemon social tea cookies
1/2 cup butter, melted (125 mL)

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.

BASE: In food processor, whirl cookies to make 2 cups (500 mL) crumbs; pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool in pan on rack.

CHEESECAKE LAYER: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base; set aside.

In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheesecake layer. Bake in centre of 325°F (160°C) oven until edges are set and lightly browned, about 35 minutes. Let cool in pan on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars; dust with icing sugar.

Makes 60 bars.

PER BAR: about 71 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb, 0 g fibre, 24 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% iron, 4% vit A, 2% vit C, 2% folate.

Smooth, Even Fillings
Hold an offset or rubber spatula as parallel to the surface as possible as you spread the filling evenly over the base.

Cut Neat Bars and Squares
Let bars cool completely before cutting.
Lift uncut bars out of pan using parchment paper liner as handles.
Place on cutting board.
With long knife, trim off edges to neaten up.
A ruler is helpful so all pieces are the same size.
For 13- x 9-inch (3.5 L) metal cake pan, cut crosswise into quarters. Cut each quarter in half lengthwise, then cut crosswise into fifths to make 10 squares.
Keep a wet, wrung-out cloth handy to wipe knife clean between cuts.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Quick Puff Pastry
Make your own puff pastry to use in any of the recipes that follow or buy the frozen butter puff pastry that is already rolled out into 10-inch (25 cm) squares.

1 cup cold unsalted butter (250 mL)
1 2/3 cups all-purpose flour (400 mL)
3/4 tsp salt (4 mL)
1/3 cup cold water (75 mL)

Cut butter into 1/2-inch (1 cm) cubes; set aside 3/4 cup (175 mL) in refrigerator. In food processor, pulse flour with salt. Sprinkle remaining butter over top; pulse until indistinguishable, about 10 seconds. Sprinkle with reserved butter; pulse 4 or 5 times to cut into pea-size pieces.

Pour water evenly over mixture (not through feed tube). Pulse 6 to 8 times until mixture is loose and ragged (do not let form ball). Transfer to floured waxed paper; gather and press into rectangle. Dust with flour; top with waxed paper. Roll out into15- x 12-inch (38 x 30 cm) rectangle.

Remove top paper. Starting at long edge and using bottom paper to lift pastry, fold over one-third; fold opposite long edge over top, bringing flush with edge of first fold to make 15- x 4-inch (38 x 10 cm) rectangle. Starting from 1 short end, roll up firmly; flatten into 5-inch (12 cm) square. Cut in half; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)

Makes 1 lb (500 g).

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Crisp Seedy Cracker Bread
Truly an ancient form of bread, even without yeast, these crackling crackers add pizzazz to a bread basket. As you might imagine, they pair up beautifully with dips and spreads — and cheeses, too!

3 3/4 cups all-purpose flour (approx) (925 mL)
1 tsp salt (5 mL)
1 1/2 cups water (375 mL)
1 egg white, beaten
1/3 cup sesame seeds or poppy seeds (75 mL)
1/2 tsp sea salt (2 mL)

Grease 2 rimless baking sheets; set aside.

In food processor, pulse 3 1/2 cups (875 mL) of the flour with salt until combined. With motor running, add water in steady stream until dough forms ball. Pulse in as much of the remaining flour as necessary, 1 tbsp (15 mL) at a time, until dough is no longer sticky. Whirl for 1 minute.

Turn out onto lightly floured surface; knead into ball. Cover with bowl or plastic wrap; let rest for 30 minutes.

Divide dough into 6 pieces. Leaving remaining pieces covered with plastic wrap, roll out 1 piece into very thin 14- x 9-inch (35 x 23 cm) rectangle; place on 1 of the prepared pans. Brush lightly with some of the egg white; sprinkle lightly with about one-sixth each of the sesame seeds and salt.

Bake in centre of 500°F (260°C) oven, turning baking sheet halfway through, until edges are browned and golden brown blisters appear all over, 7 to 9 minutes. Let cool on rack.

Repeat with remaining dough, egg white, seeds and salt. Break into long shards. (Make-ahead: Store in airtight container for up to 1 week.)

Makes about 48 pieces.

per piece: about 42 cal, 1 g pro, 1 g total fat (0 g sat. fat), 8 g carb, trace fibre, 0 mg chol, 66 mg sodium. % RDI: 4% iron, 10% folate.

Crisp Seedy Cracker Bread
Roll the dough as paper-thin as possible. It is still strong enough to lift onto a...


5.0 von 5 Sternen
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Siehe die Kundenrezension
Sagen Sie Ihre Meinung zu diesem Artikel

Die hilfreichsten Kundenrezensionen

Von Claudia S. am 13. Juli 2014
Format: Taschenbuch Verifizierter Kauf
Bin ein großer Kanadafan und hatte schonein Kochbuch von Canadian Living und bin echt begeistert davon! Auch das Baking Book ist wirklich klasse, eine große Auswahl an Rezepten für süße Köstlichkeiten und alle Rezepte, die ich ausprobiert habe sind auch prima gelungen. Alles in allem ein super Backbuch für Kanadafans und andere Naschkatzen!
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 2 Rezensionen
1 von 1 Kunden fanden die folgende Rezension hilfreich
Two failed recipes so far 6. April 2010
Von Ingrid Winter - Veröffentlicht auf Amazon.com
Format: Taschenbuch
So far my mom has made two recipes out of the book and they did not turn out well. I made the corn bread which turned out bland and dry. We are both experienced bakers. We actually bought this to replace the original Canadian Living cookbook which fell apart completely. Good luck contacting them where to find specialized ingrediants. You will be met with sarcasm and vagueness.
Good, but not basic 16. Oktober 2010
Von Kellie Meacher - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I bought this book because I LOVE most Canadian Living cookbooks. Typically the recipes are healthy, tasty and not terribly complicated. This one is quite good, but if you're looking for basic recipes, move on. I've been lucky enough to be quite successful with the recipes I've tried. The Deep Dish Apple Pie is my go-to pie now and the Pumpkin Scones are a classic. It will stay on my shelf because of these 2 recipes, but it's not as good as many of their other books.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.