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Cargando... The Secrets of Baking: Simple Techniques for Sophisticated Dessertspor Sherry Yard
   Ninguno Actualmente no hay Conversaciones sobre este libro.  Auntie-Nanuuq | Jan 18, 2016 |  sin reseñas | añadir una reseña
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The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs. No se han encontrado descripciones de biblioteca. |
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 Google Books — Cargando...GénerosSistema Decimal Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClasificación de la Biblioteca del CongresoValoraciónPromedio: (3.81)
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1
★ ★ (for the variety of recipes)
First, I am not a baker. Not from a box, not from Pillsbury pop-ups, not from scratch. On occasion I'll make something savory, but otherwise I'll bring a main dish! So in terms of this book, this makes the recipes difficult. The recipes include basic ingredients, some not so basic ingredients.... They take patience, time and caring... Not my strong suit. But if you are an accomplished baker, this might be the book for you as the recipes are many and of a great variety.
The physical being of the book: This Is Large and Heavy... There is only one recipe per page (sometimes two pages)... The paper is plain and the font is easy to read. Each recipe has a an informational blurb; Yield, Special tools, & Variations in the left frame of the page along with the list of ingredients on a light yellow background. There are many lovely photographs BUT they are not together with the corresponding recipes, in other words, there is a section of lovely photographs and then a section of corresponding recipes (this knocked off 1 star).
In addition there is no clear division between chapters, which confused me as I went from Deep Dark Chocolate Tart in the Ganache section to Caramel on the next page.... What also confused me was why Baked Whiskey Torts, Campton Place Hot Chocolate, Chocolate Mousse trio, and Deep dark Chocolate Tort were mixed in with the Ganache recipes. After the first six (6) pages of the Caramel chapter there was a section of sixteen (16) color photographs of recipes other than Ganache & Caramel. Needless to say, the confusing and unclear progression and additions throughout the layout of the book knocked off another entire star.
Contents include: Acknowledgements; Foreword by Jacques Pepin; Introduction; and My Bakeshop Rules. This is followed by the recipe sections which in turn is followed by; Baking terms, Basic tools, Ingredients, Suppliers, Bibliography, and Index.
Recipe sections & their recipes include:
Ganache: Master ganache; Truffles; Milk chocolate; Raspberry; Banana; Baked whiskey tortes; Chocolate whipped cream; and Chocolate mousse trio.
Caramel: Stages; 16 pages of photographs (neither of Ganache or Caramel); Master caramel; Golden spun sugar; Caramel sticks; Croquante (german brittle); Caramel semifreddo; and Oven-roasted caramel Anjou pears.
Curd: Master (She sure likes this term) lemon curd; Blackberry lime curd; lemon souffle; Lemon bars; Lime fondu; and Passion fruit bavarois.
Vanilla Sauce: Master (there she goes again) vanilla sauce; vanilla ice cream; Strawberry semifreddo (but I thought we were on vanilla?); pastry cream; Cappuccino souffle; Creme caramel (?); and Creme brulee.
Pate a Choux: Master (as opposed to slave?) pate a choux (which is pastry dough... one of the "easiest to make" don't you know); Chocolate cream puffs; Profiteroles; Eclairs; Plum & ginger Carolines; Apricot & mascarpone cannoli; and Blackberry merlot dumplilngs.
Pound Cake & Genoise: Here we go again: MASTER pound cake; MASTER Genoise...... Ok: What-Ever (said in a "Val" vioce) I am finished........
Financier:
Cookies:
Pie & Tart Dough:
Brioche:
Laminated Dough:
Fruit:
Master Combinations:
$35.95 for this? Someone will get quite the deal in the book sale! (