The learn-to-bake master class in a book. The
craft of baking is based on good technique. Learn the
fundamentals well, and you can bake perfect cakes,
cookies, tarts, breads, and pastries each and every
time. That's the premise of Baking, revered
cooking teacher James Peterson's master course in baking
fundamentals. In more than 350 recipes and auxiliary
techniques--most accompanied by illuminating
step-by-step photographs--Peterson lays the foundation
for lifelong baking success. This book teaches you
how to build finished baked goods from their essential
components, providing both maximum guidance for less
experienced bakers and great creative freedom for more
confident bakers. The Cakes chapter, for example,
presents basic cake recipes (Moist Sponge Cake, Devil' s
Food Cake) followed by frostings, fillings, and glazes
(Professional-Style Buttercream, White Chocolate
Ganache), allowing you to mix and match endlessly. Or,
if you're looking for knockout assembled cakes, go to
the end of the chapter and discover complete illustrated
instructions for, say, a decadent Chocolate Hazelnut
Cake with Chocolate Filling and Hazelnut Buttercream, or
an elegant Peach Crème Mousseline Cake.
Baking is packed with the basic, must-have
recipes for every baker's repertoire (as well as more
ambitious classics), such as: Pound Cake • Crème
Anglaise • Chiffon Cake • Cheesecake • Classic Puff
Pastry • Cherry Pie • Lemon Meringue Pie • Miniature Raw
Fruit Tarts • Linzertorte • Cream Puffs • Chocolate
Croissants • Cheese Danish • Basic Butter Cookies •
Lemon Bars • Biscotti • Challah • Rye Bread • Focaccia •
Blueberry Muffins • Scones • Flourless Chocolate Cake •
Cheese Souffles • Miniature Cake Petits Fours • Apple
Strudel • Napoleons • Rolled Fondant • Bûche de
Noël • Éclairs • Mushroom Jalousie Copious
photographs inspire and help bakers visualize the
crucial moments of hundreds of recipes and techniques,
including: Troubleshooting Tarts and Pies • Baking
"Blind" • Making Liquid Fondant • Coating a Cake with
Hot Icing • Assembling a Layer Cake without Using a Cake
Stand • Decorating a Cake with a Caramel Cage •
Coloring Marzipan • Making a Rolled Cake
• Decorating Cookies with Colored Sugar • Filling
and Using a Pastry Bag • Kneading Wet Dough in a Food
Processor • Scoring Dough • Shaping a Fougasse •
Repairing Chocolate Mixtures that Have Seized • Cooking
Sugar Syrup to the Soft Ball Stage Thorough,
approachable, and authoritative, Baking shows why
James Peterson is a trusted source for home cooks of
every level. Work your way through this book, and you
will gain the skills you'll need for impressive results
every time.
|
|