Author: Karen DeMasco
Publisher: Clarkson Potter
ISBN: 077043388X
Category : Cooking
Languages : en
Pages : 595
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Book Description
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations. Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level. Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.
Author: Lisa Yockelson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544177509
Category : Cooking
Languages : en
Pages : 530
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Book Description
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
Author: Valerie Peterson
Publisher: Storey Publishing, LLC
ISBN: 1612126499
Category : Cooking
Languages : en
Pages : 169
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Book Description
Beautifully decorated cookies are within reach for every home baker, thanks to the easy and practical methods developed by cookie-crafting enthusiasts Valerie Peterson and Janice Fryer. From rolling and cutting to flooding and piping, you’ll find dozens of techniques to turn plain cookies into fun treats for your next special occasion. With instructions for making stand-up cookies, tips on creating icing color palettes, and advice on freezing and shipping, the cookie fun never stops!
Author: Paul Rambali
Publisher: Macmillan General Reference
ISBN: 9780026008655
Category : Cooking
Languages : en
Pages : 180
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Book Description
Offers recipes and provides a history of the craftmanship of the boulangers, artisan bakers of bread, and of the many boulangeries in France where fresh breads, baguettes, croissants, and pastries can be purchased
Author: The Culinary Institute of America
Publisher: Wiley
ISBN: 9780471450955
Category : Cooking
Languages : en
Pages : 0
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Book Description
A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 111871282X
Category : Business & Economics
Languages : en
Pages : 132
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Book Description
This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
Author: Meaghan Mountford
Publisher: Harlequin
ISBN: 1459222938
Category : Cooking
Languages : en
Pages : 199
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Book Description
With a dab of bright icing and a sprinkle of color, you can transform drab sugar cookies into glowing planets, plain marshmallows into scary zombies and simple cake pops into blooming flowers. Meaghan Mountford, creator of the blog The Decorated Cookie and the Edible Crafts editor of CraftGossip.com, shares her secrets for producing adorable, edible art. Full of beautiful color photos and illustrated step-by-step directions, this guide will demystify professional techniques so that anyone can learn how to pipe icing like a pro and have fun with fondant. With the lively inspiration and foolproof directions in this book, you can discover how to personalize any sweet treat and turn your home kitchen into a studio for sugarlicious works of art!
Author: Maria S. Guarino
Publisher: Boydell & Brewer
ISBN: 1580469108
Category : Music
Languages : en
Pages : 215
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Book Description
A contemplative ethnographic study of a Benedictine monastery in Vermont known for its folk-inspired music.
Author: Irene Semanchuk Dean
Publisher: Lark Books
ISBN: 9781579903503
Category : Crafts & Hobbies
Languages : en
Pages : 120
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Book Description
Introducing a new crafts series for kids 8 to 12! With great care and love for their art, the talented experts at Lark have always produced books that encouraged creativity, experimentation, and imagination in the crafter. Now they're ready and eager to help children express themselves artistically. And you can be sure that every one of these delightful guides will virtually burst with fun projects, simple instructions, appealing photos, original techniques, and terrific materials. Polymer clay is the perfect material for youngsters: in addition to polymer's pliability, it doesn't dry out like regular clay, comes in a range of bright colors, and can bake in an ordinary oven. And the most important tools are your hands, so children can really dig in and feel the tactile joy of manipulating their work. With the help of a renowned polymer clay artist, kids can create 30 awesome objects. A comprehensive basics section covers everything from rolling, cutting and sculpting to figuring out amounts, conditioning the clay, mixing new colors, and creating textures. Kids will really love the cool tricks, too, including marbling and embedding objects. But what will really stir their creative juices are the really super projects, including a Donut Pendant, Bug Magnets, Trinket Bowl, Plant Critters, Fat Pen, Spirit Guide Doll, and Computer Monitor Wizard.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 91
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Book Description
Dive into the transformative world of wild yeast and flour with "Sourdough Success," the comprehensive eBook that is set to become the cornerstone of your digital baking library. Whether you're a novice just beginning to unravel the mysteries of sourdough, or a seasoned baker looking to refine your technique and extend your repertoire, this guide is your definitive resource for all things sourdough. Unlock the secrets within "Understanding Sourdough," your first course on a journey through the intricate dance of fermentation. Discover the essential ingredients and learn how varying temperatures and environments can enhance or hinder your bread's rise. Take the path less traveled and venture into the heart of sourdough a living, breathing culture demanding care and attention. From the initial stir of flour and water, walk through each step, mastering the creation and maintenance of your very own vigorous starter. Knead your way through a triumphant discovery of texture with chapters on Mixing and Autolyse, and embrace the artistry of folding and shaping. Make peace with the elusive bulk fermentation, as you're guided through the subtleties of dough development and troubleshoot common issues. The path to the perfect proof is illuminated, offering vital clues to recognize readiness—an essential step to prevent under or overproofed loaves—followed by a chapter on scoring, your key to achieving the coveted oven spring. Hear the sizzle of steam and smell the aroma of baking bread as you delve into "The Baking Phase," mastering oven temperatures and uncovering the alchemy of transforming dough into crusty, warm sourdough. "Cooling and Storing" unfolds the nuances of prolonging the enjoyment of your labor, with insights on how to reinvigorate the taste and texture of day-old loaves. Beyond the basics, "Advanced Sourdough Techniques" allows for innovation in your baking arts, while "Flavor Profiling and Variations" lets you tailor your creations to your taste. Explore the rich narrative of sourdough through its nutritional aspects, cultural heritage, and communal experiences in later chapters that engage with every dimension of the sourdough universe. Dare to troubleshoot drab dough dilemmas with case studies encapsulated in an easy-access guide, ensuring you're well-equipped to overcome even the most stubborn baking hurdles. Respond to common questions with reliable answers and elevate your everyday baking to special occasion status, making every bake a thoughtful gift or centerpiece. Embark on a voyage through the pages of "Sourdough Success," your comprehensive guide to embracing the time-honored craft of sourdough baking. Let each chapter lead you closer to that perfect crumb, as you cultivate not just bread, but a lifelong skill marinated in tradition and taste. Uncover the secrets within and bake your way to bliss.
