ABOUT THE BOOK
The story of Kneaders Bakery and Cafe began with Colleen and Gary Worthington baking traditional European bread in their kitchen. After mastering old-world bread-baking techniques and testing countless recipes, Colleen, Gary, and their growing team of bakers moved onto their signature artisan bread.
But bread is just the beginning. Kneaders is well-known for their mouth-watering soups, sandwiches, and breakfast as well as their delectable pies, cakes, and pastries. For the first time, home cooks have access to popular recipes such as Overnight Chunky Cinnamon French Toast, Artichoke Portobello Soup, and Blueberry Sour Cream Pie. Beautiful and appetizing photos accompany each recipe.
What began in Colleen Worthington’s kitchen a little more than twenty-five years ago has grown into a successful family-owned bakery and cafe business with time-tested, delicious recipes gathered in this one-of-a-kind cookbook.
ABOUT THE AUTHOR
More than twenty-five years ago, Colleen Worthington rolled up her sleeves and built a baking empire out of her own kitchen, which provided a place for her children and now grandchildren to learn hard work, dedication, and creativity.
Together with her husband, Gary, the Worthingtons pursued their interest in scratch-made artisan breads by training at both the American Institute of Baking and San Francisco Baking Institute. They worked closely with Lehi Mills to develop an exclusive flour mixture and located an ideal, traditional Italian hearth-stone oven. Their first bakery opened in Orem, Utah in 1997, where they served European hearth breads. Within a few months, they expanded to offer a variety of sandwiches, soups, salads, and pastries. In their first quarter-century, they have expanded to forty-nine stores in six southwestern states.
Together with her husband, Gary, the Worthingtons pursued their interest in scratch-made artisan breads by training at both the American Institute of Baking and San Francisco Baking Institute. They worked closely with Lehi Mills to develop an exclusive flour mixture and located an ideal, traditional Italian hearth-stone oven. Their first bakery opened in Orem, Utah in 1997, where they served European hearth breads. Within a few months, they expanded to offer a variety of sandwiches, soups, salads, and pastries. In their first quarter-century, they have expanded to forty-nine stores in six southwestern states.
REVIEW
With Kneaders being a popular restaurant and bakery, this book seemed intimidating to me. The photographs capture fancy pastries, cakes, soups and breads. As a moderate baker, I wasn't sure if I could pull off any of the recipes. To my surprise, I found the recipes easy to follow and easy to make. I made the Raspberry Crumble Bars and Pumpkin Chocolate Chip Cookies. Both recipes turned out really well and I would make them again. The pictures and name of the book may seem intimidating, but the recipes are geared for beginners and those wishing for better quality recipes. The recipe book also offers a wide range of recipes that are not only family-friendly, but also seem to offer fresh solutions to dinners, breakfast, lunch and desserts. This book is becoming a favorite of mine. It breaks me out of my cooking and baking comfort zone and inspires me to try something new. To learn more about this fun new recipe book, click here.
Please note that I received a free copy to review from the publisher. All thoughts and opinions are my own. This post contains affiliate links that help support this blog.
No comments :
Post a Comment