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Comment: A really nice, barely used, book. Please read full description. Nearly New but with trivial rubbing/page edge tanning! Crisp, clean, tight binding, cover and pages. Tight spine without creases. Covers exhibit light edge/corner wear/rubbing.
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Doughnuts: Simple and Delicious Recipes to Make at Home Paperback – August 10, 2010

4.3 out of 5 stars 144 customer reviews

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Pillsbury The Big Book of More Baking with Refrigerated Dough (Betty Crocker Big Book) by Pillsbury Editors
Big Baking Books
A clever, must-have collection of 160 recipes that highlight the ease, creativity, and show-stopping results home bakers can achieve with prepared dough. Learn more | See related books
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Editorial Reviews

Review

"If you're not already helpless in the face of a doughnut, one look at this book and you just might have a new food addiction."--"Epicurious" "Lara came to our kitchen last year, to work on gluten-free recipes for ["Doughnuts"]. They work! They're delicious."--"Gluten-Free Girl and the Chef" "If this isn't the most exciting cookbook ever, we don't know what is."--"Largehearted Boy" ..".anyone who writes and photographs a doughnut recipe book--oh, "Doughnuts: Simple and Delicious Recipes to Make at Home," from Sasquatch Books, for instance--is pretty much tops in my book. But really, as awesome as you might figure such a person to be, author/photographer/doughnut maker Lara Ferroni is even better."--"CakeSpy" "Homer Simpson, your Elysian Fields await, and they're covered with sprinkles. ....it's a collection of luscious imagery that stir up sugar-spun memories of childhood."--"Wasabi Prime" "What to say about this precious little bo

About the Author

Lara Ferroni is a food writer and photographer who regularly contributes to Portland Monthly Magazine, Edible Seattle, Seattle magazine, and Epicurious.com. She lives in Seattle.
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Product Details

  • Paperback: 128 pages
  • Publisher: Sasquatch Books (September 1, 2010)
  • Language: English
  • ISBN-10: 1570616418
  • ISBN-13: 978-1570616419
  • Product Dimensions: 6.8 x 0.4 x 8 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (144 customer reviews)
  • Amazon Best Sellers Rank: #17,452 in Books (See Top 100 in Books)

More About the Author

I didn't really mean to become a photographer. But with the first photo that I took of a batch of homemade raspberry scones, I knew I was a goner. My family quickly learned to ask first before digging in with their forks as I became completely snap-happy around any kind of food. Family vacations were hijacked to make special trips to particularly photogenic markets or restaurants.

Luckily for me, and my family, this passion quickly turned into something a bit more useful... beautiful images of food, travel and life for editorial publications and advertising.

And then, I didn't really mean to become a cookbook author. But photos led to recipes led to this crazy notion that the world needed a cookbook dedicated to doughnuts!

I hope you enjoy!

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Finally, a cookbook for donuts! Until now, there was only "The Donut Book", by Sally Levitt Steinberg - a great book; but more history than recipes (the banana donuts are excellent by the way). But Lara Ferroni's "Doughnuts" is the book I've been waiting for. Raised, Cake, Baked, Gluten-Free, and Vegan - they're all here; with many glazes and flavor combinations to get excited about... There are Red Velvet donuts, Huckleberry Cheesecake-filled donuts, Mocha, S'more-flavored, Chocolate Raised, and the ever more popular Maple Bacon Bars. The photos are gorgeous and plentiful, from the author who has a major talent for food photography.
You CAN make your own fabulous donuts at home. Instructions are simple and complete. I made the Basic Raised Doughnuts, and they were the tallest, lightest, most ethereal donuts ever. I highly recommend this book.
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Format: Paperback Verified Purchase
I admit it: I have no interest in deep frying donuts. It seems messy and potentially unsafe (as I have a 1-yr-old running around the kitchen).

But...I do love donuts. I like baking donuts and this book is great even if I never use a portion of it. (I'm not going to use the gluten-free or vegan recipes either, but people who need such things can be happy that info is included.)

There are 3 main recipes for baked donuts:

1) Baked Raised Donuts. These are made with yeast and have to rise; I rarely have good results with yeast, but I've made these twice and they've turned out really well. I made them this morning and they disappeared! Unlike the other recipes, you don't even need a donuts pan for these, just a donut cutter and a baking sheet. In fact, you can roll out the dough to make twists and you wouldn't even need the donut cutter!

2) Baked Cake Donuts. Ok, I haven't made these yet. I have made the Chocolate Baked Cake Donuts from the author's blog, which is supposed to be a variation on this recipe. Those turned out well. You need a donut pan.

3) Apple Cider Donuts. These can be baked or fried. I baked them and they were delicious. Highly recommended and super easy. Again, you need a donut pan. (I have 4 Norpro pans and they work well.)

Three recipes, you say. Why should I buy a book for just three recipes?

But wait, there's more!

The latter half of the book has a number of recipes that take main, basic recipes and alter them slightly. E.g., Red Velvet Donuts, which can be made with a baked donut batter. You will get more than 3 recipes for baked donut types in this book!

More importantly, there's a section on donut glazes. It has about 10 different glaze recipes.
Read more ›
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Format: Paperback Verified Purchase
This book has donut recipes for almost everyone. It starts off with the basic recipes, then moves to simple glazes, and finally donut variations. There are lots of variations, such as the apple pie, s'mores, peanut butter and jelly, apple cider, red velvet, carrot cake, brandied eggnog, german chocolate cake, and maple bacon bars. One of the great things about the book is that there are recipes for people with different sensitivities/diets. There is a gluten-free recipe, a baked raised donut recipe, and a vegan recipe.

It also has recipes for donut-like creations, such as malasadas, sopapillas, and loukoumades. The instructions for the recipes are so clear that a beginning baker wouldn't have trouble following them. I had never made donuts before, and the baked raised donuts I made came out very well. They reminded me a bit of a sweet roll, but they were very tasty.

Another plus is that you don't need a lot of specialized equipment to make the recipes. Though, the author does suggest buying donut pans if you want to bake any of the donuts other than the baked raised (which can be baked on a sheet pan).
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Format: Paperback
I do love doughnuts and have eaten them from here to Florida, California, Canada and Virginia so I've tasted my fair share of the good, bad and awful...wouldn't have thought of making them myself until I saw this amazing little book. Making doughnuts has always seemed much too time-consuming and difficult. I made the Basic Recipe with the Basic Glaze and they came out exactly as pictured and tasted absolutely, fantastically, wonderfully delicious, similar to "Krispy Kreme", actually better. Directions are straight-forward, perfectly understandable and doable in an ordinary, home kitchen. Without expensive equipment, not even a donut cutter, the recipe came out exactly as described and really did not take too much time. The cake recipe is easy and quick and can be enhanced with glazes of sugar, chocolate, honey, maple, citrus, cinnamon spice, brown butter, bourbon, or caramel. Doughnut flavors I am planning to try are Boston and Bavarian Cream, Brandied Eggnog, Creme Brulee, Chai, Margarita, Curd Filled, and Chocolate Hazelnut Filled. Some other flavors are Peanut Butter and Jelly, Herb and Spice, Date and Walnut and Maple Bacon Bars...hmmm...There is a resources and supplies list included if one needs help acquiring equipment. The price is good for the book and with simple, to the point directions and remarkably tasty results it is a winner. I highly recommend.
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