Home Magazines September/October 2018

September/October 2018

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Our September/October Issue comes just in time for your fall baking frenzy, with 72 recipes to get you into the autumnal spirit.

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Description

Our September/October Issue comes just in time for your fall baking frenzy, with 72 recipes to get you into the autumnal spirit.

Fall baking is all about the harvest, that big bounty of squash, apples, pumpkins, and pears. We’re gettin’ figgy with it, adding fresh, dried, and poached figs to some of our favorite fall baked goods. Then we show some much overdue love to the Concord grape with bars, cake, and one show stopping focaccia. But don’t worry—all the autumn stars get their due, from a braided Pumpkin-Date Babka to Apple-Cranberry Pull-Apart Bread. Whatever else you’re craving you’ll find packed into one of our seasonal fall sheet cakes, like our warm and boozy Bourbon-Walnut Brown Sugar Cake with Mascarpone Buttercream (our cover star!). We’re highlighting the west coast pastry mecca Jane the Bakery, a patisserie palace located in San Francisco. Then we skipped around the globe a bit, landing in Budapest, Hungary for a look at their Old World rendition of pastry and in Mexico City, Mexico for a chance to savor the most addictive of pan dulce: conchas. Finally, we trace the success story of the Minneapolis-based company Nordic Ware through the lens of the Bundt pan—their greatest invention and my favorite baking pan ever. Gather your fall produce and open your spice drawers; fall baking is back.

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