- Hardcover: 112 pages
- Publisher: Weldon Owen (Sept. 6 2011)
- Language: English
- ISBN-10: 1740899822
- ISBN-13: 978-1740899826
- Product Dimensions: 19 x 1.5 x 21.6 cm
- Shipping Weight: 558 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #453,066 in Books (See Top 100 in Books)
Donuts Hardcover – Sep 6 2011
|New from||Used from|
Customers who bought this item also bought
What other items do customers buy after viewing this item?
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
About the Author
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
Lauren Burke is a San Francisco–based still life and lifestyle photographer. Her work has appeared in several publications and magazines including Parenting, Rolling Stone, and Health.
|5 star (0%)|
|4 star (0%)|
|3 star (0%)|
|2 star (0%)|
|1 star (0%)|
Most helpful customer reviews on Amazon.com
Just the conversion of flour from cups to grams is off. The recipe for yeast donuts states 3.25 cups or 515g, that gives 158 g per cup! If you use the weight in oz, it will give you 5.07 oz per cup, or 143g. A quick web search shows that a cup of all-purpose flour should contain ~ 4.5 oz or 125g. Unaware of all this, the first time I tried to make the yeast donut recipe, I did so by weight (using grams). I had to use less flour because the dough wouldn't mix, and still I ended up with a heavy dough because of that.