NYTimes Cooking is a digital cookbook and cooking guide with over 20 different doughnut recipes for the home baker. Available on all platforms, it helps home cooks of every level discover the world’s best recipes, while also helping them become better, more competent cooks.
To access NYTimes Cooking, you must redeem a code. The code lasts for 24 hours. At the end of the 24 hours, you can repeat the process and receive another code.
Click New York Times Cooking above or here for access.
Redeem your code for digital access to NYTimes Cooking. (The code will be pre-populated). Select the Redeem button.
Log in or create an account. First-time users will need to create an account or login.
Featuring 90 mouth-watering doughnut recipes for every kind of sweet tooth--including baked, friend, gluten-free, and even vegan options. It has never been easier to whip up yummy 'designer' doughnuts worthy of a boutique bakery--in your very own home! A chocolate-glazed doughnut and cup of coffee is a match made in heaven for many--but wait! Something new is baking in the doughnut world: boutique bakeries are popping up everywhere, and "designer doughnuts" are all the rage. Best of all, these special fried dough confections are actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? Prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Whether you're craving something traditional--like Old-Fashioned Sour Cream and Chocolate Raised doughnuts--or something vegan and gluten-free, Doughnuts has a recipe that will satisfy every sweet tooth. With mouthwatering photography accompanying each recipe, your family and friends will be left drooling and dreaming about doughnuts.
Direct from the 1904 World's Fair in St. Louis, Missouri, comes this delightful little book, a collection of recipes for the food served at the Fair's Eastern Pavilion that also serves as an excellent introduction to the culinary arts... of the past and the present. In addition to instructions on canning, how to glac fruits, how to blanch almonds, and other useful kitchen tips--plus suggested menus for meals throughout the year--you'll find an array of mouth-watering recipes including: - Miss Dodd's Turkish Soup (and other soups) - Lobster Timbale (and other seafood dishes) - Shoulder of Mutton with Oysters (and other meat dishes) - Chicken Stuffed with Chestnuts (and other fowl) - Delmonico Hashed Potatoes (and other vegetable dishes) - Compote of Apples (and other stewed fruits) - Lemon Custard (and other desserts, pastries, and puddings) - Molasses Wedding Cake (and other cakes) - Orange Granite (and other frozen puddings and ices) - French Breakfast Rolls (and other breads and biscuits) - Beauregard Eggs (and other egg concoctions) - meat and fish sauces - pudding sauces - and more. American journalist SARAH TYSON RORER (1849-1937) was a pioneering figure of the culinary arts who served on the staffs of both Ladies Home Journal and Good Housekeeping magazines, and was principal of the Philadelphia School of Domestic Science.
Doughnuts by 
St Louis Worldæs Fair Souvenir Cook Book by