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By Andrea Slonecker • Photographs by Alex Farnum
7 x 8 in; 128 pp; 18 color photographs, paper over board
April 2013 ISBN 9781452109640 ISBN10 1452109648
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Here’s a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.
Jalapeño-Cheddar Pretzel Bites
Pretzel Grilled Cheese
with Tomato-Basil Jam
Fried Pretzels with
Honey Wheat Pretzel Twists
Buttery Pretzel Crackers
Andrea Slonecker is a food writer, recipe developer, and
cooking teacher who bakes pretzels at home in Portland,
Alex Farnum is a West Coast–based food photographer.
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