by Pillsbury Editors
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by Gale Gand
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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) by Victor Schrager |
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Product Description
Good Housekeeping and baking go together like cookies and milk: the sales prove it. This new collection of 150 delicious desserts will become the home baker’s favorite—and her lucky family’s too!
With 50,000 copies of Good Housekeeping Baking sold, it’s clear that the editors of Good Housekeeping know how to bake up a successful cookbook. They’re sure to do it again with Bake It! Favorite Good Housekeeping Recipes, a tasty compilation of 150 of the magazine’s best desserts. Attractively sized in the Good Housekeeping Blend It! format, this all-in-color hardcover has a concealed spiral that lies flat so the baker can easily read the instructions as she bakes. The list of luscious recipes—never before published in book form—would make anyone’s mouth water. It includes brownies (from classic to hazelnut); an elegant French Tarte Tatin; Country Peach and Deep-Dish Blueberry Pies; Spice Cookies; Gingerbread Cupcakes; plus frostings, pastries, crusts, and more.
• National Publicity
• Advertising in Good Housekeeping Magazine
With 50,000 copies of Good Housekeeping Baking sold, it’s clear that the editors of Good Housekeeping know how to bake up a successful cookbook. They’re sure to do it again with Bake It! Favorite Good Housekeeping Recipes, a tasty compilation of 150 of the magazine’s best desserts. Attractively sized in the Good Housekeeping Blend It! format, this all-in-color hardcover has a concealed spiral that lies flat so the baker can easily read the instructions as she bakes. The list of luscious recipes—never before published in book form—would make anyone’s mouth water. It includes brownies (from classic to hazelnut); an elegant French Tarte Tatin; Country Peach and Deep-Dish Blueberry Pies; Spice Cookies; Gingerbread Cupcakes; plus frostings, pastries, crusts, and more.
• National Publicity
• Advertising in Good Housekeeping Magazine
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