The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The eBook copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Create all-natural, handcrafted versions of classic favorite treats like chocolatey imitation Oreos, salty home-cooked potato chips, and fluffy DIY Twinkies from a noted copycat chef and food blogger.
Everyone has a guilty pleasure — a couple of Nutter Butter® cookies after lunch, Cheetos® while watching sports on TV, or maybe a poolside Fudgesicle® on a hot summer day. And who's to judge? There's nothing wrong with a little indulgence! Except that brand-name snacks are often packed with unhealthy preservatives, unnatural colorings, and unwanted chemicals. This book answers the junk food dilemma by serving up recipes for delicious versions of everyone's favorite nostalgic treats using high-quality, all-natural ingredients. All the recipes promise to faithfully reproducing beloved snacks and vending machine treats in a home kitchen using unprocessed ingredients like real cream, rich butter, and freshly ground spices. Not surprisingly, the resulting delights far surpass the flavor of the originals. With 70 recipes ranging from quick and easy Wheat Thins® to multistep wonders like hot-out-of-the-toaster, fruit-filled Pop-Tarts®, Classic Snacks Made from Scratch will appeal to everyone who craves delicious treats with more flavor and less guilt. Health-conscious adults will finally get to reintroduce their taste buds to childhood joys like splitting open a chocolate sandwich cookie and sampling the creamy happiness of the filling first.
Casey Barber is a freelance food writer, recipe developer and editor of Good. Food. Stories., a growing online magazine focusing on food from a storyteller’s perspective. Her work has also appeared in Serious Eats, ReadyMade, Gourmet Live, DRAFT, Time Out New York, iVillage, and other print and online publications.